= 
MANUFACTURE OF COTTAGE CHEESE IN CREAMERIES ) 
Heating the curd to the temperature recommended above favors 
the rapid expulsion of whey, but care must be taken that the product 
does not become too tough and dry. Ordinarily 30 to 45 minutes 
are required to heat a 5,000-pound vat of skim milk to this point, 
at which time the whey is generally removed. The usual test for 
judging the proper time to remove the w hey is to squeeze a handful 
of the curd; if the curd particles cohere in a gelatinous mass, the 
curd is too soft; when the mass becomes open and porous, and 
readily breaks up on being rubbed between the hands, it is time to 
withdraw the whey. Experience will serve as a guide to the right 
length of time and the best temperature for heating. 
DRAINING AND WASHING THE CURD 
When the heating has continued for the proper time, the free whey 
is drawn off from the bottom of the vat through a strainer, which 
prevents the loss of curd particles. The curd must then be more 
thoroughly drained to bring it to a sufficiently dry condition for 
Fic. 2.—Cheese drawn to sides of vat, forming drainage trench in middle 
salting. Draining was formerly done by transferring the curd te 
a drain rack lined with a cloth which served as a filter. (See fig. 5.) 
This has been largely superseded by the trench method described 
below. 
When the rack is used, the curd is transferred to it, and the 
greater portion of the remaining whey passes through the drain 
cloth quickly. An occasional manipulation of the drain cloth, 
rolling the curd back and forth in the rack, hastens drainage. The 
extent of drainage necessary depends upon the texture desired in 
the cheese, the length of time the curd was previously heated, and 
the temperature of heating. If the whey is too completely sep- 
arated from the curd the cheese may be too dry. To prevent this 
it is usual to wash the curd with cold water, which checks further 
separation, yet at the same time removes the whey already separated. 
Free whey in the finished cheese tends to create a strong sour flavor. 
With the drain rack two people are required to handle the cheese 
effectively. 
—— 
