. Bulletin of the Department of Agriculture. Agriculture; Agriculture. cows -MILK ROQUEFORT CHEESE. 9 FILLING THE FORMS AND ADDING THE MOLD CULTURE. At the time the curd is put into the forms it is a white, pulpy mass, from which but little whey exudes as the forms are filled. Alternate layers of curd and of mold powder are put into the forms. The mold powder, which will presently be discussed, is sprinkled liberally over the layers of curd by means of a pepperbox. Usually three or four layers of powder should be used in each cheese. The curd is broken up by hand into small pieces, and it
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. cows -MILK ROQUEFORT CHEESE. 9 FILLING THE FORMS AND ADDING THE MOLD CULTURE. At the time the curd is put into the forms it is a white, pulpy mass, from which but little whey exudes as the forms are filled. Alternate layers of curd and of mold powder are put into the forms. The mold powder, which will presently be discussed, is sprinkled liberally over the layers of curd by means of a pepperbox. Usually three or four layers of powder should be used in each cheese. The curd is broken up by hand into small pieces, and it is then placed in the forms and gently pressed. The curd is piled above the top of the form. This gradually settles down so that by the time the cheese is ready to salt it is about 4-^ inches high. There appears to be no distinct advan- tage in using a large quantity of mold powder. Experiments have shown that of a gram of mold per cheese gives almost as good. Fig. 1.—Filling the forms with curd and inoculating vrith the mold. results as 2 grams of the mold. However, four or five liberal sprink- lings of the mold arc desirable. Wooden supports, about 2 by 4 inches arc placed across the vat about 30 inclies apart. A ])oard, covered with a mat, and three forms are placed upon these supports. As the forms are filled, the boards supporting them are transferred to a hand truck which is used to carry the cheese to the drain room. PREPARATION OF MOLD POWDER FOR INOCULATION. Mold powder for inoculating purposes is gi'own in ordinary white bread. Stock cultures of Roquefort mold should be obtained from a reliable laboL^itory several weeks before the manufacture of the cheese is contemplated. The mold powder is prepared as follows: Either fresh bread, direct from the oven, or older bread, is sterilized 49195°—21—Bull. 970 2. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of
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