CHEDDAR CHEESE 



303 



The small wash-bottle attached to the neck of the larger one 

 should be half filled with this solution. Then the rubber and 

 glass connections are made between the two bottles. 



The burette-holder is fastened underneath the shelf so that 

 the alkali from the . large bottle can enter it. The dropper 

 bottle is then filled with indicator. 



Measure with a pipette 9 grams of the substance (milk, 

 whey, cream, or starter) which you wish to test, and place it in 

 the white cup Add two drops of the phenolphthalein indi- 

 cator. Then allow the alkaline solution to run into the cup 

 from the burette, one drop at a time, until the fluid in the cup, 

 which is being constantly stirred, shows a very faint pink 

 color. By reading the graduations on the burette we can ascer- 

 tain the amount of acid in the substance tested. Each -^ c.c. 



of alkali represents yoo" P er cen ^ °^ ac ^ m ^ ne fluid. 

 Amount of acid to be developed at each stage. 



The amount of lactic acid developed depends largely on the 

 condition of the curd, and no fixed amount can be accepted as 

 a set rule. Other conditions equal, the acidity should be uni- 

 form from day to day. 



The proper firming of the curd in the whey before too much 

 acid has been formed is the secret of cheddar cheese-making, 

 and with this fact in mind, the following directions should give 

 accurate results : 



EXPOKT 



Cheese 





Home-trade Cheese 



.20 to 



.21% 



before adding rennet 



.18 to .20% 



.14 to 



.145% 



before heating curd 



.13 to .14% 



.16 to 



.18% 



before removing whey 



.15 to .17% 



.24 to 



.30% 



when all whey is removed 









and curd is packed 



.23 to .26% 



.65 to 



•75% 



before milling 



.60 to .65% 



.90 to 



.110% 



before salting 



.65 to .90% 



.70 to 



.80% 



in starter 



.70 to .80% 



