SALTING AND PRESSING THE CURD. 93° 
Highest and lowest temperature of curing room for last twen- 
ty-four hours. 
Percentage humidity in curing-room. 
REMARKS— 
Under this head any important matter not included under 
the other heads may be noted, such as gassy curd or washing out 
bad flavors, or any treatment different from the ordinary 
method of manufacture. 
QUESTIONS ON CHAPTER IX. 
1. What are the conditions of a curd when ready to salt? 
2. What is salt? 3. What are the impurities in salt, to what ex- 
tent do they occur, and what are the objections to them? 4. 
What does salt do to cheese? 5. What is the effect of too much 
salt? 6. Does salt increase or diminish the weight of cheese, 
and why? 7. Should all curds te salted alike? 8. How should 
salt be applied to a curd? 9. When is a curd ready to press? 
10. What prevents cheese from closing, and what is the remedy ? 
11. At what temperature should curd be pressed, and why? 12. 
What are the common packages of cheese? 13. How do upright 
and gang presses compare? 14. How is the bandage held in 
the Fraser hoop? 15. What are the different kinds of bandage 
in use? 16. How is the bandage put onto a cheese? 17. How 
should the cap cloths be cut? 18. How full should a hoop be 
filled? 19. How fast should the press be tightened? 20. What 
is meant by dressing the cheese? 21. Describe the Wilson hoop. 
23. How is moisture expelled from a cheese? 23. Why should 
not the hoops be pounded to get the cheese out? 24. Why and 
with what should cheese be greased? 25. How do high acid 
cheese behave in cold storage? 26. How can moldy cheese be 
cleaned? 27. What is a cheese cloth circle, and how are they 
put on with reference to the bandage? 28. What is a press 
cloth? 29. What are some of the advantages of a daily record? 
