s 
BULLETIN 1171, U. S. DEPARTMENT OF AGRICULTURE. 
the higher form and permits the cheese to be turned at an earlier 
hour. The half form permits the cheese to spread somewhat and 
aids thereby in giving it a uniform shape that more perfectly fits 
the shipping boxes. 
CUTTING THE CURD. 
Cutting the curd, prior to dipping, by means of a special curd 
knife that readily conforms to the setting can or vat, is practiced 
in some factories with good results. This hastens the expulsion of 
whey and thereby makes it possible to turn the cheese at an early 
hour. When this system is followed the shape of the cheese is round 
and symmetrical and there is very little unevenness. Cheese from 
cut curd can be ripened at a higher temperature than would be prac- 
ticable with cheese from unbroken curd. Often the cheese from cut 
curd has the appearance of being made from milk with a low per- 
centage of fat and the texture is drier and harder than that of cheese 
Fig. 1. — Filling hoops with curd by means of a dipper. 
from uncut curd; it also has a longer marketable period. Cutting 
the curd prior to dipping hastens the expulsion of whey and appears 
to check somewhat a too vigorous development of Camembert mold ; 
it also favors the growth of the reddish covering of microorganisms. 
METHODS OF DIPPING. 
There are three methods commonly employed in dipping the curd r 
1. Dipping the curd by means of a long-handled dipper, breaking 
it as little as possible. (See Fig. 1.) 
2. Dipping the curd with a dipper and putting through a funnel 
into the form, with considerable breaking. 
3. Dipping the curd after the entire mass of curd has been cut by 
means of a knife. Here the curd toughens somewhat in the whey 
2^rior to the dipping. 
Dipping the unbroken curd. — By means of a small-handled dipper 
the curd is transferred to the forms with as little breaking as possible. 
