MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES 3 
CURD KNIVES 
Two kinds of curd knives are used. Both are made out of wire 
or metal strips fastened, half an inch apart, to a frame. One knife 
cuts the curd horizontally by being drawn lengthwise of the vat. 
The other cuts it vertically by being drawn, first, crosswise of the 
vat, then lengthwise. Thus the curd is cut into cubes. 
CURD PAIL 
_ When the curd is to be dipped from the vat, a curd pail, whose 
side opposite the handle is flat, is more ccnvenient than the ordinary 
round pail, because the curd at the bottom can be scooped up more 
easily. 
us VAT WHEY STRAINER 
The strainer commonly used is of metal, cylindrical in shape, about 
5 inches in diameter, with a spout at the bottom which just fits the 
spigot opening. The strainer is placed in the vat outlet, which 
allows the whey to drain off, leaving the curd. 
METHOD OF MANUFACTURE 
RIPENING THE MILK 
The object of ripening is to obtain the characteristic mild, sour- 
milk flavor and to.develop the acidity necessary to coagulate the 
milk and bring about a separation of the whey from the curd when 
the coagulated milk (or coagulum) is heated. The temperature of 
ripening depends upon the time at which the cheese is to be made 
and the quantity of starter added. 
Fresh skim milk should be set at a temperature which will pro- 
duce a firm, smooth, uniform curd at the time of cutting. The 
ripening can be regulated by the temperature at which the milk 
is set and the quantity and kind of starter used. Experience soon 
will show the right combination of starter and temperature to be 
used for best results under existing conditions. A good, active, 
clean-flavored starter should be added at the rate of 5 to 10 
per cent of the skim milk and the milk should be allowed to stand 
at a temperature of 70° or 80° F. This usually gives a smooth, 
uniform curd in from 6 to 12 hours. 
Raw skim milk of good flavor, allowed to sour naturally, usually 
develops a well-flavored curd, but the probability of regularly ob- 
taining a fine-flavored product is greatly increased by pasteurization 
and the use of a good starter. A starter of poor quality should never 
be used, because by introducing undesirable fermentations it does 
more harm than good; in fact, it would be better to depend upon 
the natural souring of the skim milk than to use a poor starter. 
CUTTING AND HEATING THE CURD 
The best time to cut the curd is shortly after it shows a firm and 
uniform coagulation, with an acidity of from 0.65 to 0.80 per cent, 
for at that stage a mild-flavored cheese is obtained and at the same 
time sufficient acid is present to give a clear separation of the whey 
