CHAPTER VII. 
CUTTING AND HEATING THE CURD. 
120. Firming the Curd. 
Through the action of heat and rennet the curd contracts 
and expels the whey. In order that this may be more readily 
done, we cut the curd into small cubes and raise the tempera- 
ture. The pieces of curd must be of the same size and shape, so 
that they may expel the whey evenly. 
The term ‘‘cook’’ in use for the change brought about in 
the condition of a curd is not strictly correct, as the curd is not 
heated hot enough to induce the change ordinarily known as 
cooking. The term has, however, come into general use by 
cheese makers in the sense of firming the curd by heat, and is so 
used in this book. 
121. How to Cut a Fast Working Curd. 
When we have a fast working or over-ripe curd it should be 
cut finer and heated faster than a normal working curd. 
The English cheese-makers formerly broke the curd, first 
with their hands, and then with wires, but the curd-knife has 
entirely superseded this method. There are two forms of knives 
used for cutting the curd. 
122. Use of Horizontal Curd-Knife. 
The first is the horizontal knife, which has eighteen or 
twenty blades. When it is drawn through the length of the 
vat, it will cut the curd into layers or blankets one-half inch 
thick, by six inches wide, by the length of the whole vat. Care 
must be taken not to jam the curd, for if it is jammed it will 
be lost in the whey. The flat sides of the blades should not be 
forced into the curd to get the knife into a position to cut it, 
for they will jam the curd in so doing. 
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