DAIRY HUSBANDRY 
79 
(9) Salt the curd at the rate of 1^-23^ pounds to each 1000 
pounds of milk. 
(10) Place curd in hoops and press. 
Note: The above are given only as a guide and not as de¬ 
tailed instruction. 
Observations: Give the time necessary for each step, and give results ol 
various tests made. 
Conclusions: 
Questions: (1) Give the approximate production of cheese by the four 
leading cheese states of the United States. 
(2) What is the average composition of American cheese? 
(3) Name the kinds of American cheese which are commonly found 
on the market and give their approximate weight. 
(4) Why is cheese paraffined a few days after removing from the 
press? 
References: Jud. pp. 236-249; St. pp. 289-390, 419-451. 
