156 CHEESE MAKING. 
often. The cheese is immersed in the brine, turning it over 
occasionally, as the cheese will float and the top rise a little 
above the surface. A cheese is kept in the brine for three or 
four days, according to the amount of salt it is desired to work 
into it. 
298. Salting with Dry Salt. 
Some makers do not use a brine bath for salting, but scatter 
coarse salt on top of the cheese. The cheese is kept on a shelf 
in the cellar, with a salting hoop around it. This hoop is used 
simply to keep the cheese from spreading while it is soft. The 
salt draws moisture from the cheese. This moisture dissolves 
the salt and acts as a medium for the transmission of the salt to 
the interior of the cheese. No more salt should be applied than 
can be absorbed over night, so that the cheese will be dry next 
morning. It is claimed that with the brine method the salt is 
applied more evenly to all parts of the cheese. A cheese is 
salted with dry salt from three to five days. If gas shows in a 
cheese by its huffing or bloating, a little more salt applied to 
that locality will check the gas. 
QUESTIONS ON CHAPTER XV. 
1, What is the cause of glaesler cheese? 2. How much 
acid should milk for Swiss cheese have before setting? 3. How 
may the acidity of milk for Swiss cheese be determined? 4. 
Why are makers more likely to have glaesler cheese in the fall 
months than in summer? 5. What is the effect of whey rennet 
with regard to the acidity of milk? 6. What danger is there 
with regard to gassy fermentations when whey rennet is used? 
7. What is the probable cause of glaesler cheese when commer- 
cial rennet is used and how may this be remedied? 8. How 
much lactic acid starter may be used in milk to be made into 
Swiss cheese? 9. Why is the test for strength of whey rennet 
as generally practiced in factories not correct? 10. To what 
other cause than rich milk can glaesler cheese in the fall be 
attributed? 11. What effect on yield and quality of cheese 
does the butter fat have? 12. At what temperature should milk 
for Swiss cheese be set? 13. What are the two classes of cop- 
per kettles used? 14. How are the fire kettles kindled? 15. 
