DRAWING THE WHEY—DIPPING AND MILLING THE CurRD. 71 
it can be more thoroughly washed, as the curd is not matted to- 
gether, and the water will wash all around the particles. As 
the curd is filled into the sink, this can be moved along, and the 
curd filled into it evenly. 
After the curd has been turned several times, the maker 
can begin piling up. He can pile it two, three, five or six 
layers deep, but the pieces should be kept together, so that the 
curd will not spread too much at first. 
147. Keep the Curd Warm. 
The pieces that have been on the outside of the pile should 
be placed on the inside, so that the temperature may be kept 
even. We must not forget the fact, that cheese-making is a 
process of fermentation, and that heat is a great factor in it. 
Figs. 33-34.—\Curd Pail and Scoop. 
148. Piling Curds. 
Piling the curd has a tendency to make a fast-curing, soft 
or ‘‘weak-bodied’’ cheese. If a fast-curing, soft cheese is de- 
sired, then the curd should be piled, but if a slow-curing, firm- 
bodied cheese is desired, we should pile the curd very little or 
not at all. In many of the best Canadian factories, the curd is 
not piled, but is turned over and over. A curd from over-ripe 
milk, should not be piled very much, as such a curd is likely 
to produce a ‘‘salvy’’ cheese. 
MILLING THE CURD. 
149. When a Curd is Ready to Mill. 
In the course of an hour and a half from the time the curd 
has been dipped onto the racks, it will have matted down, and 
assumed a meaty texture. It will not tear out in chunks, but in 
