Archive image from page 307 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 238 DAIRY FAinilNG. Dcrbysliii-e jjlan, tluit tlio whoy is dipjiod off as early as jxissible, and that the curd is vat tod whilst perfec-tly sweet. This is exactly what is meant hy a ' sweet-eurd process; ' and it is the converse of any process by which acidity is ad- niittedj by any means whatever, at or before this stance. Ikit mark the sequel : thou<i;h the curd is vatted whilst it is perfectly sweet, a g-iven amount of acid will
Archive image from page 307 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 238 DAIRY FAinilNG. Dcrbysliii-e jjlan, tluit tlio whoy is dipjiod off as early as jxissible, and that the curd is vat tod whilst perfec-tly sweet. This is exactly what is meant hy a ' sweet-eurd process; ' and it is the converse of any process by which acidity is ad- niittedj by any means whatever, at or before this stance. Ikit mark the sequel : thou<i;h the curd is vatted whilst it is perfectly sweet, a g-iven amount of acid will develop in it, because uo salt is api)li('d to it, as a rule, for six to eijhteen hours after- wards. By withholding the salt for some hours the youn» cheese will be<in to sour a little, whereas if the salt had been mixed with the sweet curd no acidity would occur. Much depends on the state of the milk from which the cheese is made, as to whether the acid shall develop quickly or slowly; and on the saltinfj, as to whether it shall develop at all. If the milk is already turning a little acid, the curd will acidify at an early date, say in the course of the after- noon ; if the milk is perfectly sweet,' the acid will be some time longer forming in the curd. The j)roper time, then, at which to apply the salt to the outside of the cheese, as in the Derbyshire system, will depend on the skill with which the dairymaid detects any sourness of the milk; or, if the milk is perfectly sweet, on her judgment as to the time when sufficient acid shall have developed in the newly-formed cheese. But the skill and judgment here indicated are some- what rare to be met with, though they are in truth not very difficult to acquire. The Derbyshire system is, as we have said, essentially a sweet-curd system—that is, the whey is dipped sweet, the curd is vatted before any acid has formed, and no salt is applied for several hours afterwards, and then only on the outside ; but this system has bee
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