72 CHEESE MAKING. 
strips like the meat on a chicken’s breast. There will also prob- 
ably be half an inch or more, likely an inch, of fine strings, when 
tried on a hot iron. It is then ready to grind or mill, that is, 
it is put into a curd mill and cut into small pieces. The acid 
should be developing well at this stage of the process, but the 
amount of acid is not as important as it is that the curd shall be 
meaty in texture. 
150. Description of Curd Mills. 
The first curd mills were used in England. They consisted 
of a hopper, in the bottom of which was a roller with iron pegs 
in it. Sometimes there were two rollers. On the side of the 
hopper were iron pegs, and when the curd was thrown into it, 
the pegs in the roller would catch it, and carry it against the 
pegs, and tear and squeeze it to pieces. 
= 
5 
The old Roe mill is made on this principle. The old Elgin 
mill was also on the same plan, only there was less room for the 
curd to get between the pegs, and the curd was badly smashed 
and jammed. It caused a great loss of fat, and such a mill 
ought never to have been used. 
151. The Pohl Mill. 
The next form of peg mill is the Pohl mill, which has sharp 
teeth on two cylinders, revolving at different velocities, which 
Fig. 35.—The Pohl Curd Mill. 
