282 Milk and Its Products 
in such a way that the scoop takes up a thin slab 
of curd, breaking it as little as possible. The curd 
is carefully laid in the strainer, each strainer receiv- 
ing a slice in turn 
until all the contents 
of the vat are col- 
lected in the strainers. 
a 
=== The strainers when full 
should contain about 
three to four gal- 
lons. After dipping, 
the whey begins to separate and is allowed to stand 
until the curds are well covered, when the plugs are 
withdrawn and the whey allowed to run off. The 
ends of the strainers are then gathered up, brought 
closely about the curd, three corners being. held in 
one hand and_ the 
whole tightened with 
the fourth, as shown 
in Fig. 48; care being 
taken in doing this 
that the curd is not 
broken. The pressure 9A) 
of the cloth causes the Jn ee GN. 
whey to separate more AAT H 
freely, and at intervals Acaie nO 
of an hour the cloths Fig. 48, Method of tightening strainer 
are tightened about the Pg eee ee ee Royal 
curd until eight or ten é 
hours have passed, when the curd should be firm 
and solid, and the whey entirely separated. “The 
