DRAWING THE WHEY— DIPPING AND MILLING THE CuRD, 175 
158. The Kasper Mill. 
The Kasper mill is like the Pohl except that the pegs on the 
rollers are replaced by a cylinder of knives. The curd is pressed 
through the knives by means of a wooden roller. The cylinder 
is in three sections which open automatically and let the curd 
fall out. (Fig. 38.) 
159. Advantages and Objections to Knife Mills. 
The advantage of a knife-mill, besides saving the fat in the 
curd, is that the curd will not mat together on the racks, but 
can easily be torn to pieces by hand. An objection offered to 
such mills is, that the curd will not press together well. This 
Fig. 38.—Kasper Rotary Curd Mill. 
may perhaps be difficult at times, but the trouble in closing the 
cheese lies somewhere else. It must be remembered that knife- 
mills are used, hardly without exception, in factories where the 
best Canadian cheese is made, and this cheese is shipped to 
England, where the bandages are often stripped off from them, 
and they must necessarily be closed. 
If the trouble in closing the cheese be carefully investigated 
it will be found to be due to the bandage used, or the tempera- 
ture of the curd. Some makers let the curd mat together again, 
and grind a second or third time, but so much hacking of the 
curd is not desirable. The curd should be piled up to flatten the 
pinholes, and then stirred every fifteen minutes to give it air. 
