Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . g, the milk at about .16-17% acidity isset at 86-90 degrees with 33^-4^ ounces of rennet extractper thousand pounds, so as to cut in about 30 minutes. After cutting with American curd knives, the curd isstirred for about 10-15 minutes and then heated slowly(in about 30 minutes) to 110-120 degrees, according to themakers judgment. The curd is not allowed to become as firm as for Americancheese and the whey acidity should not go over .15%, butthe maker watches the firmness and seldom uses
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . g, the milk at about .16-17% acidity isset at 86-90 degrees with 33^-4^ ounces of rennet extractper thousand pounds, so as to cut in about 30 minutes. After cutting with American curd knives, the curd isstirred for about 10-15 minutes and then heated slowly(in about 30 minutes) to 110-120 degrees, according to themakers judgment. The curd is not allowed to become as firm as for Americancheese and the whey acidity should not go over .15%, butthe maker watches the firmness and seldom uses an acidtest. When firm enough a handful of the curd no longerappears like a mass of quaking jelly or wet mortar, whengently shaken, but the curd pieces are firm enough so thatthe whey runs out freely from among them, leaving some airspaces visible among the cubes in the handful. The whey is drawn until the curd begins to show abovethe surface, and about one hour after cutting, the curd andremaining whey are dipped out of the vat with a flat sidedcurd pail into wooden molds (192A) of the same dimensions. Fig. 26A.—Brick Cheese In the Forms, under Pressure. Ripened Cheese. 145 as for Limburger cheese and arranged on the draining tablein like manner. Factories making brick cheese throughoutthe season, commonly use the 10-inch molds, which areplaced close together on the table so that the curd from thepail runs into two molds at once. Each mold makes onebrick cheese. Factories making Swiss cheese during most of the seasonmake brick cheese usually at the beginning and end of theseason, when the milk is delivered in small quantity once aday. The cheese are turned with the mold about 10-15minutes after dipping, and a wooden follower is dropped intoeach mold, and a 10-inch mold is weighed with one ordinarybuilding brick, preferably with a glazed surface to preventabsorption of moisture. For a 30-inch mold, two bricks areused. Each time the hoops are turned the board and weightare re
Size: 2150px × 1162px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
