. The agricultural gazette of New South Wales. Agriculture; Agriculture -- Australia New South Wales. 804 Agricultural Gazette of [OcV. 2, 1908. The vat slioiild be covered with a clean cloth or canvas covorinj? to keep the temperature even. Tt is essential that the temperature should l)e kept at .about 90' or 92' Fahr., so that the production of lactic acid is not checked. If tlie temperature is allowed to falL tlic development of acid is cliecked, and the curd takes a much longer time to form into a Haky substance. Fifteen minutes after the curd has been tln'own together, it should li
. The agricultural gazette of New South Wales. Agriculture; Agriculture -- Australia New South Wales. 804 Agricultural Gazette of [OcV. 2, 1908. The vat slioiild be covered with a clean cloth or canvas covorinj? to keep the temperature even. Tt is essential that the temperature should l)e kept at .about 90' or 92' Fahr., so that the production of lactic acid is not checked. If tlie temperature is allowed to falL tlic development of acid is cliecked, and the curd takes a much longer time to form into a Haky substance. Fifteen minutes after the curd has been tln'own together, it should lie cut into square or oblong blocks, about 18 inches liy 6 inches, and tui'iiod over, and allowed to remain for an- other period of ten or fifteen minutes. Then if (he curd is firm the blocks could be piled two deep ; but if the curd is soft, they should be left single and turned ovei'. The object of this process is to eject the whey from the masses of cui'd. The process of turning evei-y ten ininutes should be continued, never allowing the whey to form in jiools between the blocks else the colour is likely to become bleached or mottled in places. In the course of about two liours from the time the whev was drawn, the blocks of curd win have assumed a smooth soft velvety feeling, and when tried on the hot iron will draw fine threads aliout 2 inches long. The object of matting the eui'd is to iiii])n)ve the texture. Cheeses made from a w(dl cooked curd that has been properly matted, when they are marketable, will always show a nice waxy texture so different to the soft pastiness that is always found in a badly cooked and improperly cheddared cheese. The curd should now he milled and spread over the liottom of the Fig 5.—Curd Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original New South Wales. Dept.
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