Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ur, so as to keep the cubes from matting, and to allowcomplete drainage of whey from the curd. In this way, alldanger of soft, whey soaked cheese, containing excessivemoisture, is avoided. Sometimes with milk riper, the wheyis drawn at acidity as high as .20%, but preferably as de-scribed above. The curd is allowed to mat in a pile about 8 inches deep;and 3^2 an hour later the matted curd is cut across into longstrips, which are turned up on the cut surface in the curd 162 Cheese Making
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ur, so as to keep the cubes from matting, and to allowcomplete drainage of whey from the curd. In this way, alldanger of soft, whey soaked cheese, containing excessivemoisture, is avoided. Sometimes with milk riper, the wheyis drawn at acidity as high as .20%, but preferably as de-scribed above. The curd is allowed to mat in a pile about 8 inches deep;and 3^2 an hour later the matted curd is cut across into longstrips, which are turned up on the cut surface in the curd 162 Cheese Making. sink. In half an hour more the curd is piled two deep, andrepiled at regular intervals to keep the temperature even,etc. About 2 hours after matting, the curd is milled. Onehour later it is salted, and y2 an hour later, it is makes a total of 6 to 7 hours from setting to curd is so firm and free from excessive moisture thatjust before salting, to obtain 10 cc. of curd drippings withwhich to make an acid test, it may be necessary to wring thecorner of the curd cloth in the Fig. 35.—Canadian Cheese Factory with Ten Vats in Use. The cheese thus made are shipped without delay to thebuyers warehouses, and cured by the cool curing system atabout 60 degrees, and the product thus made is surprisinglyuniform in flavor, texture, body, and keeping quality. The method described above was observed by the writerin 1914 and 1915, at a number of the largest factories inOntario, some of which have 8 or 10 large vats full of milkdaily. Under the close supervision of government inspectors, inOntario and Quebec, a high degree of excellence and uni- American Cheese for Three Markets. 163 formity is attained both in factory construction and mainte-nance, and in quality of cheese produced. The whey fromthe vats is run through gutters in the cement floors, and isnot run through a whey separator in most cases. In someof the model factories, every piece of equipment is
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
