Factory Cheese-making. 



During the heating process the curd is continually stirred 

 and not allowed to become lumpy or to mat. After the- 

 required temperature is reached the curd is still agitated 

 for a lew moments. The vat is then covered to assist ini 

 keeping the curd at an even temperature until ready to draw 

 the whey. The time occupied from the beginning of the 

 cooking until the whey is drawn varies from two to four 

 hours, averaging two and a half to three hours. 



After drawing the whey the curd is stirred somewhat, and 

 thrown up on each side of the vat. The vat is lowered at one 

 end to make an incline to allow the whey to drain away from 

 the curd. As the whey passes off and the curd becomes dr}^ 

 it becomes matted together ; it is then cut in pieces about 6 

 inches square, which are piled one above the other at one end of 

 the vat. The curd is now turned as often as once in ten or 

 fifteen minutes, and piled in larger piles as fast as it will allow, 

 until the surplus moisture is expelled. It is then ground 

 and salted, from 2 to 2f pounds of salt being used to i,ooa 

 pounds of milk. The salt is well stirred in and the 

 curd allowed to lie in the vat, with an occasional 

 stirring, until the salt is all dissolved and the curd feels 

 smooth and silky ; it is then ready to press. There are 

 several kinds of mills for grinding curd. That commonly 

 used consists of two cylinders covered with teeth and 

 revolving toward each other, which pick the curd to pieces. 

 The mill fits across the vat and the curd is ground through 

 it into the vat. The curd when ready for pressing is 

 dipped from the vat with a fiat-sided curd-pail and put in 

 the hoops or moulds, an equal amount being measured 

 into each hoop. The hoops are immediately placed in the 

 press and pressure applied. 



The pressing of the cheese is done lightly at first, and 

 afterwards the pressure is gradually increased. After 

 about an hour the cheese is taken out of the press and turned 

 over in the hoops. Increased pressure is then applied at 

 intervals until the limit of the press is reached. The cheeses, 

 are kept under the pressure for sixteen or eighteen hours,, 

 when they are taken out of the mould and placed in the 

 curing room. 



