. The book of cheese. Cheese. 202 THE BOOK OF CHEESE any soft centers. The curd should be firm and springy. When a double handful is pressed and suddenly released, the curd particles should spring apart. The curd should have a " shotty " feeling when in the whey. If the curd has attained the proper firmness, and the acid has not reached the correct stage to remove the whey, it may be left in the whey until sufficient acid development has been attained. This is liable to cause the curd to become too firm and to result in a hard dry cheese. If there. is no evidence of the presence of u
. The book of cheese. Cheese. 202 THE BOOK OF CHEESE any soft centers. The curd should be firm and springy. When a double handful is pressed and suddenly released, the curd particles should spring apart. The curd should have a " shotty " feeling when in the whey. If the curd has attained the proper firmness, and the acid has not reached the correct stage to remove the whey, it may be left in the whey until sufficient acid development has been attained. This is liable to cause the curd to become too firm and to result in a hard dry cheese. If there. is no evidence of the presence of undesir- able organisms, such as bad odors, or gas holes in the curd, it is better to remove the whey and develop the acid when the curd is in the " ; The pack refers to the first piling of the curd. The whey may be re- moved either by means of a faucet or gate in the vat or by a siphon (Fig. 36). With either form of removal a whey-strainer (Fig. 37) should be used to prevent loss of curd particles. It requires considerable time for the whey to escape from a large vat. After the curd has been heated to the proper temperature, it is well to remove a portion of the whey. In doing this the surface of the w^hey should not be drawn down quite to the top of the curd. When ready, the remaining whey can be quickly removed. If it is decided that the curd is not firm enough, when. Fig. 36. -Whey siphon with 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 Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner), b. 1888. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1918
