APPENDIX. 203 
(4) Developing too much acid in the whey. 
(5) Insufficient stirring when out of the whey. 
Remedy. (1) Study the ripeness of the milk daily and 
you will always know the proper point 
at which to set the milk. 
(2) It is seldom necessary to use more than one per 
cent of starter. 
(3) Allow an hour and a half between the time of 
heating to 98 or 100° and the development of 
one-eighth inch string on the hot iron. 
(4) Never develop more than one-eighth inch string 
in the whey unless the curd had an over-cook. 
(5) Never allow pcols of whey to coll:et on the curd 
after matting. 
When necessary to make over-ripened milk 
into cheese—First, use an extra amount of ren- 
net so as to coagulate the milk quickly. Second. 
cut the coagulated milk into finer pieces than 
ordinary. Third, heat the curd more rapidly 
and to a higher temperature. 
ID. Weak Textures. May be close boring, yet soggy. This 
fault usually appears with cold weather and with in- 
creased richness of milk. 
Cause. (1) Insufficient cook. 
(2) Heating curd too rapidly. 
(3) Insufficient drainage. 
(4) Cutting the curd tco coarse. 
(5) Not using enough salt. 
(6) Matting the curd down too thin before milling. 
Remedy. (1) As the milk grows richer and the weather 
a colder it takes a trifle more heat and 
time to properly firm the curd. 
(2) The lower the acidity of the milk when set, the 
slower should be the ccoking process. 
(3) The curd must be stirred sufficiently dry when 
out of the whey. 
(4) Cut to about the size of corn kernels. 
(5) As the yield increases use more sait, one-quarter 
of a pound to every 10:pounds of cheese made. 
