. Cheddar cheese making. CHEDDAR CHEESE MAKING. 39 it has had time to mat, a few pails of water at a tem- perature of I05°F. will wash out a great deal of the taint. Sometimes taints, due to the feeding of turnips, cabbages, and like foods are met with. In such cases, potassium nitrate, commonly called salt peter, has been used to prevent the flavor showing in the cheese. I do not like the idea of using such things, as they are injurious to health. If foods like turnips are fed to cattle, they should be fed in small quantities just after milking, and the results will not show in the milk. Use
. Cheddar cheese making. CHEDDAR CHEESE MAKING. 39 it has had time to mat, a few pails of water at a tem- perature of I05°F. will wash out a great deal of the taint. Sometimes taints, due to the feeding of turnips, cabbages, and like foods are met with. In such cases, potassium nitrate, commonly called salt peter, has been used to prevent the flavor showing in the cheese. I do not like the idea of using such things, as they are injurious to health. If foods like turnips are fed to cattle, they should be fed in small quantities just after milking, and the results will not show in the milk. Use of a Curd Sink. It is much easier to get the curd onto the racks and expel the whey, by using a. 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 Decker, John Wright, d. 1907. Madison, Wisconsin, The author
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