Archive image from page 298 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 CHESIlIllE CHEESE-MAKING. franiewnrk 'f wood is, jilaccd on the top of the vat, and over this an additional cloth, iu order to keep the curd warm whilst it is draining. If the weather is cold, warm water or steam is turned on in the space between the inner and outer shells of the vat, and this effectually maintains the curd at the proper temperature. The tendency of the curd at this stage is always to settle down into a compact mass, p
Archive image from page 298 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 CHESIlIllE CHEESE-MAKING. franiewnrk 'f wood is, jilaccd on the top of the vat, and over this an additional cloth, iu order to keep the curd warm whilst it is draining. If the weather is cold, warm water or steam is turned on in the space between the inner and outer shells of the vat, and this effectually maintains the curd at the proper temperature. The tendency of the curd at this stage is always to settle down into a compact mass, particularly when a little acidity is developed in it. In many of the Cheshire dairies (as, in fact, in those of other counties too) more or less whey- butter is made, and in the most modern ones the whey is set to cream in blue slate cisterns, com- monly in the room in which the cheese is made, but not in that in which the milk is kept over- night. ISIr. Cluett, of Tarporley, the maker of the improved milk-vat, recommends that these cisterns be let into the floor, so that when the whey is ready to be taken from the curd tlie milk- vat can be wheeled to the cisterns, one end of it projecting over them, and the whey empties itself into them through the plug-tap, saving all lading and carrying of the whey, and greatly reducing the labour and untidiness of the dairymaid's occujja- tion. The whey generally remains in the croaming- cisterns until a fresh lot is ready to take its place. The process through which the curd next passes is that of grinding it in the curd-mill proper amount of salt is mixed with it—about Sh to 4 lbs. of salt per ewt. of curd, accord- ing to the fancy of the dairymaid. In some cases a portion of the salt is applied earlier than this—when the eui-d is placed on the racks to drain—and the balance at the time of grinding; in yet other cases a little salt is put in the milk at the time of setting it for coagulation, a little more perhaps before the gri
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