312 MANUAL OF MILK PRODUCTS 



stitute the "cheddaring" of the curd, and it is from this process 

 that this type of cheese derives its name. 

 Salting the curd. 



Experience is required to determine the proper point at 

 which the salt should be applied. The cheese-maker should 

 take into account the percentage of acid in the whey, the 

 length of strings by the hot iron test, and also the general con- 

 dition of the curd. While the chief purpose of salting is to 

 improve the flavor of the ripened cheese, it also assists in the 

 removal of whey. The amount of salt to be added will vary 

 with the requirements of the special market for which the 

 cheese is intended, and also with the condition of the curd. If 

 it shows signs of gas or is very soft, this condition may be 

 improved by increasing the amount of salt, the moist curd 

 requiring more salt since a greater portion of it will be lost in 

 the whey during the pressing process. Under ordinary condi- 

 tions, from 1| to 2\ lb. of salt to each 1000 lb. of milk will be 

 satisfactory. Before applying the salt, the curd should be 

 spread evenly over the bottom of the vat and cooled to about 

 90° F. A good way to apply the salt is to sprinkle one-third 

 of the amount to be used evenly over the curd by means of a 

 fine sieve. The curd is then stirred with a curd fork, again 

 spread out and another one-third of the salt applied in the 

 same manner, this process being repeated until all of the 

 salt has been applied. The salt should be free from lumps and 

 of uniform size, that with fairly coarse grain being preferable 

 to very fine, since it requires a longer time for it to dissolve 

 and favors its absorption by the particles of curd before it has 

 an opportunity to escape in the whey. 

 Pressing the curd. 



As soon as the salt has been thoroughly incorporated, the 

 temperature of the curd should be brought to about 80° F. 

 It should now be placed in the cheese hoops and put in the 

 press in order to bring the small pieces of cheese into close con- 



