Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . rd changes into a smooth, elastic,fibrous condition, not unlike the physical appearanceof well cooked, lean meat. When the curd reachesthe condition above described it is ready for thenext step in the process, and by this time sufficientlactic acid will have developed so that fine threadsmay be drawn out two to three inches on a hotiron. Period V., grinding.—When the curd is ready forgrinding, the whey has been removed to so great an extent that the pro-duction of lactic aci
Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . rd changes into a smooth, elastic,fibrous condition, not unlike the physical appearanceof well cooked, lean meat. When the curd reachesthe condition above described it is ready for thenext step in the process, and by this time sufficientlactic acid will have developed so that fine threadsmay be drawn out two to three inches on a hotiron. Period V., grinding.—When the curd is ready forgrinding, the whey has been removed to so great an extent that the pro-duction of lactic acidmeasurably stops. Thecurd is ground in or-der to reduce it toparticles of convenientsize for receiving thesalt and for pressinginto a solid mass inthe cheese. The grind-ing, or more properlythe cutting, is done inspecial machines knownas curd mills. Of thevarious styles of mills, those are best which cutthe curd into pieces of uniform size, without tearingit apart, for the reason that when so treated less fatescapes and the uniformity of size of the pieces aidsin the proper and even absorption of the salt by the. Fig. 25. Harris curd mill. 260 Milk and Its Products curd. After the curd is ground, it is kept sufficientlystirred to keep the particles from matting together
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisheretcet, bookyear1913
