The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . hat this film should notthicken or harden too rapidly and thus preventthe escape of whey in desired amount. The sub-sequent operations have for one of their importantobjects control of the expulsion of whey and simul-taneous hardening or contracting of the pieces ofcurd. The contraction or hardening of the piecesof curd is known as firming. It is probably dueprimarily to esca
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . hat this film should notthicken or harden too rapidly and thus preventthe escape of whey in desired amount. The sub-sequent operations have for one of their importantobjects control of the expulsion of whey and simul-taneous hardening or contracting of the pieces ofcurd. The contraction or hardening of the piecesof curd is known as firming. It is probably dueprimarily to escape of whey. What share tem-perature, rennet and acidity each has in the processcannot now be stated definitely. 28 SCIENCE AND PRACTICE OF CHEESE-MAKING STIRRING CURD AFTER CUTTING If the curd is not stirred immediately after cut-ting, it soon masses together or becomes prevent this, the curd must be kept in motiontill the pieces become properly firmed. stir-ring of the soft, tender curd should be very gentleat first and should be done with an agitator (). In large factories, steam-power agitators areused. After the pieces of curd become healed overon the surface by the formation of the film de-. FIG. 7—MCPHERSON HAND-AGITATOR FOR STIRRINGCURD IMMEDIATELY AFTER CUTTING scribed above and start to contract, they can bestirred and kept separated more easily by using awooden rake (Fig. 8). The curd should be pre-vented from collecting in the corners of the vat andfrom sticking to the sides. Rough handling of thesoft curd crushes it and causes a severe decrease inthe yield of cheese, as the result of increased loss ofcheese-solids in the whev. CUTTING CURD TO SALTING 29 HEATING THE CURD When to apply heat.—The rapidity with whichthe pieces of curd contract and the rapidity withwhich the lactic acid is being formed determinethe time at which the heat should be applied. In ^^^^any case, the curd should be stirred gently for -^some time after cutting, until the s
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