422 



MANUAL OF MILK PRODUCTS 



After the curd has reached this stage, allow it to remain in 

 the whey for about thirty to forty-five minutes more. This 

 is done to develop acid in the curd. In the manufacture of 

 cheddar cheese in the factory, the whey is drawn and the curd 

 is piled to develop the proper amount of acid. On the farm this 

 method is not practicable. There is a slight danger of over- 

 cooking the curd by the modified method. 



The curd thus left in the whey should be closely watched so 

 it does not get too much acid. A curd that has developed too 

 much acid produces a dry cheese, lacking in flavor. A cheese 

 that contains too little acid is likely to develop gas when put 

 into the curing room. The curd may be tested occasionally on 

 a piece of hot iron. When it strings about one-half inch, then 

 draw the whey from the curd. 



While the curd is developing acid in the whey, it must not 

 be allowed to mat. Stir it just enough to keep it from matting. 

 When the proper amount of acid has been developed, then 

 drain off the whey. The curd should be gently stirred to aid 

 in getting the whey effectively drained away from it. 

 Preparing the cheese for the press (see Figs. 78, 79). 



When the curd is ripened as mentioned above, "the milling 

 process," or subdividing the curd, is done away with. The 

 curd is ready for the salting as soon as 

 it has been well stirred and the w T hey is 

 thoroughly drained off. 



About 1 lb. of salt should be added to 

 the curd for each 300 lb. of milk used. 

 The amount of salt the maker should 

 regulate according to the quality of 

 cheese he wishes to make. Too much 

 salt makes the cheese too dry and it 

 retards the curing. Too little salt causes the cheese to ripen 

 too fast. The salt should be thoroughly mixed with the curd 

 to secure uniform distribution. 



Fig. 78. — A hoop for 

 making "Young America " 

 cheese, a size suitable for 

 the farm. 



