. The book of cheese. Cheese. CURD-MAKING 77 100. Curd knives. — For cutting curd, special knives have been devised (Fig. 11). They consist of series of parallel blades fixed in a frame to make cuts equidistant. The blades run \'ertically in one, horizontally in Horizontal Perpendicular Horizontal Perpendicular Fig. 11. — Blade and wire furd knives. They are spaced according to the demands of the variety of cheese to be made. Wires stretched in a frame take the place of blades in some makes of curd knife. 101. Heating or "; — Curdling by rennet has already been show
. The book of cheese. Cheese. CURD-MAKING 77 100. Curd knives. — For cutting curd, special knives have been devised (Fig. 11). They consist of series of parallel blades fixed in a frame to make cuts equidistant. The blades run \'ertically in one, horizontally in Horizontal Perpendicular Horizontal Perpendicular Fig. 11. — Blade and wire furd knives. They are spaced according to the demands of the variety of cheese to be made. Wires stretched in a frame take the place of blades in some makes of curd knife. 101. Heating or "; — Curdling by rennet has already been shown to be markedly hastened by moderate heating. After the coagulum or curd is formed, the making process may be completed without the application of further heat, as in Neufchatel, Camembert and related forms (Fig. 12) and in some practices with Limburger. In other forms and especially in the hard cheeses in which cutting of curd is a prominent. 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 Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner), b. 1888. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1918
