DRAWING THE WHEY— DIPPING AND MILLING THE CuRD. 77 
position that the hot steam will not strike the curd directly. A 
gentle stream of steam will keep the curd warm; the moisture 
seems to dispose of taints in the curd. 
QUESTIONS ON CHAPTER VIII. 
1. What is meant by an eighth of an inch of acid on a curd? 
2. Why do the threads string out on the hot iron? 3. How 
much acid must be present in the whey to cause strings one- 
eighth of an inch in length? 4. What is the effect of too much 
acid in the whey? 5. How are curd racks used in the vat? 6. 
Describe the Herrick curd knife. 7. Why and how should the 
curd on the racks be turned? 8. What are ‘‘pin-holey’’ curds 
and how should they be handled? 9. What can be said in favor 
of and against washing curds? 10. How may curds be treated 
to prevent bad fermentations due to too much washing? 11. 
What is the advantage of a curd sink? 12. How should a curd 
sink be constructed? 13. How should the curd sink be filled? 
14. Why should a curd be kept warm and how may it be piled 
to accomplish this? 15. What is the effect of high and of low 
piling? 16. When is a curd ready to mill? 17. Describe the 
old peg mills and what is the objection to them? 18. Describe 
a number of curd mills used in factories. 19. What are the 
advantages for and objection to knife mills? 20. How should a 
five-tined steel fork be fixed to stir the curd? 21. What is the 
effect of dry acid on a curd? 22. What causes a tallowy cheese? 
23. How may gas be expelled from the curd? 24. What can 
be said about steaming curds? 
