182 Milk and Its Products. 
curd. After the curd is ground, it is kept sufficiently 
stirred to keep the particles from matting together 
Pee, 
aay / wl) 
a sp 
again. A further maturing of the curd takes place, 
during which it takes on a peculiar nutty flavor, 
and the particles of casein begin to break down 
so that the fat may be re- 
moved by pressure. When 
this stage is reached the curd 
is ready for the next step, 
which is salting. 
Period VI., salting.—Salt is 
added to the eurd primarily for 
the sake of the flavor it im- 
parts to the cheese, just as 
salt is added to butter: but the 
CRU ES sh addition of the salt to the curd 
Fig. 27. Section of “ Pohl” has a further effect in the pro- 
; cess of manufacture. The salt 
makes the curd drier by reason of extracting the 
water for its own solution, and at the same time 
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