THE CHEMISTRY OF CHEESE MAKING 95 



In the manufacture of cheese a record should be 

 kept of the time required for the different opera- 

 tions. The following points should be noted : — 



Condition of milk. 



Pounds of milk in vat. 



Per cent of fat in milk. 



Rennet test for ripeness. 



Temperature of milk when set. 



Amount of rennet used. 



Rate of rennet per 1000 pounds of milk. 



Time cut. 



Minutes in curdling. 



Time heat is applied. 



Time required to raise to 102°. 



Hot-iron test when dipped. 



Time dipped. 



Time from cutting to dipping. 



Pounds of whey. 



Per cent of fat in whey. 



Time ground. 



Hot-iron test when ground. 



Time salted. 



Amount of salt in curd. 



Rate of salt per 1000 pounds of milk. 



Time put to press. 



Time pressed. 



Weight of green cheese. 



Weight of milk per pound of cheese. 



Weight of milk per pound of cured cheese. 



Remarks. 



