CHAPTER XI. 
CHEDDAR CHEESE MAKING. 
THE successive steps in the manufacture of Ched- 
dar cheese may be conveniently grouped into seven 
stages or periods, as follows: Period first, setting ; 
period second, cutting; period third, heating; period 
fourth, cheddaring ; period fifth, grinding; period 
sixth, salting and pressing; period seventh, curing. 
Period I., settiny.—The rennet is most active at 
temperatures from near that of the body, 98° to 
100° F., up to about 180° F., and if added to the 
milk at these temperatures will most quickly cause 
coagulation, but at high temperatures there is more 
tendency of the fat to separate, and for this reason 
the milk is warmed to a degree sufficient to cause 
fairly rapid coagulation, and at the same time, not 
injure the fat. This will vary from 82° to 86° F., 
according to conditions. The milk, when brought to 
the factory, is collected in the vats and the whole 
mass gradually warmed up to the proper tempera- 
ture, with frequent gentle stirring to prevent any 
separation of the fat in the form of cream. When 
the whole mass is warmed up to 82° the milk is 
tested for ripeness, and if sufficiently ripe the ren- 
net is added at once, but if the milk is insuffi- 
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