FARM DAIRYING 429 



Baker's cheese. 



Baker's cheese is best made from skimmed milk by the use 

 of commercial starter and rennet extract. This process is 

 longer than that for pot cheese, because it takes longer to 

 get a coagulation and longer for the whey to drain from 

 the curd. The name is due to the fact that the cheese is 

 used to a considerable extent by bakers as filling for pies 

 and cakes. 



Method of manufacture. — The milk from the separator should 

 be cooled and held at such a temperature that the acidity will 

 not be above 0.2 per cent at the time when the starter and the 

 rennet are added. If the milk is fresh and sweet when sepa- 

 rated, it will not have to be cooled below the setting tempera- 

 ture of 75° F. The starter and the rennet should not be added 

 until late in the afternoon, because if they are added too early 

 the coagulation period will be too long. The time from setting 

 to dipping should be about twelve to fifteen hours. At the 

 time when the starter and the rennet are added, the milk 

 should be at a temperature of 75° F. ; and this temperature 

 should be maintained until the curd is dipped. 



Sufficient starter should be added in the afternoon so that 

 the acidity of the whey separating from the curd the next morn- 

 ing at the time of dipping will be from 0.45 to 0.5 per cent. 

 Generally, from 1 to 3 lb. of starter for every 1000 lb. of milk 

 is sufficient. The amount of starter to be used depends on 

 the acidity of the milk, the temperature at which the milk is 

 held during the coagulating period, the acidity of the starter, 

 and the length of time allowed for coagulation. 



If the milk is too sweet, the starter may be added some time 

 before adding the rennet; usually, however, the rennet is 

 added as soon as the starter has been thoroughly distributed 

 through the milk. The rennet extract should be added at the 

 rate of -J to ^ ounce for every 1000 lb. of milk. Before it is 

 added to the milk the rennet should be diluted with cold water 



