56 CHEESE MAKING. 
along through it about half an inch below the surface. The 
curd is first split by the thumb, and when the proper firmness 
is reached it will break as the finger is pushed along. If the 
break is clean, that is, leaves clear and not milky whey in the 
break, the curd is ready to be cut. 
QUESTIONS ON CHAPTER VI. 
1. State the history of Cheddar cheese. 2. Where and by 
whom was the first cheese factory operated? 3. When and by 
whom were the first factories in Ohio built? 4. When and by 
whom were the first factories in Wisconsin built? 5. What are 
the two processes of manufacture? 6. What is the Cheddar 
system? 7. How much acid is allowable in milk for Cheddar 
cheese. 8. Describe Farrington’s rapid acid test. 9. To what 
point by the rennet test should milk be ripened? 10. How can 
a maker determine at what point to set his milk? 11. What is a 
starter? 12. How should milk for a starter be selected? 13. 
What is a lactic-ferment starter, and how is it prepared? 14. 
Why should not whey or milk from the vat be used for a starter? 
15. From what is cheese color made? 16. Describe the different 
shades of color required by different markets. 17. At what 
temperature should milk be set, and why? 18. Why should 
over-ripe milk be set at a high temperature? 19. Why should 
rennet be diluted before adding it to the milk? 20. What kind 
of pepsin is used in cheese making? 21. How does pepsin 
compare in strength with rennet extract of standard makes? 22. 
When is the curd ready to cut? 
