Archive image from page 276 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 GRINDING AND SALTING THE CURD. 207 uncoiisoioiisly employed the ag-eney of acidity iu expullin<? the whey, and they do it by not applying any salt to the cheese uutrl the following morning. These are cases where the cheese is salted on the outside only, as in the Derbyshire system of making. In this system the whey is ' dipped ' whilst it is still quite free from acid, and there is no acidity in the curd when it is vatted and put iu
Archive image from page 276 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 GRINDING AND SALTING THE CURD. 207 uncoiisoioiisly employed the ag-eney of acidity iu expullin<? the whey, and they do it by not applying any salt to the cheese uutrl the following morning. These are cases where the cheese is salted on the outside only, as in the Derbyshire system of making. In this system the whey is ' dipped ' whilst it is still quite free from acid, and there is no acidity in the curd when it is vatted and put iu press. Now as there is no acidity, it ought to be allowed to develop a little afterwards, and this it will do if no salt is applied; but if salt is applied, even to the outside, at the time the cheese is first put in press, the curd will not turn acid at all, and iu this case the whey may not be sufficiently expelled, while if the cheese is left in press until, say, the following morning without salt, a gentle acidity will have been developing slowly during the night, and as it has developed will have assisted in expelling the whey. In warm weather sufficient acidity for the purpose will develop in the course of six to ten hours, and a careful dairymaid will then apply the salt without waiting till the following morning. The application of salt checks the further development of the acid, wliich by the following morning would have become too acrid. Grinding the Card.—This operation may be regarded as a necessary evil, and as such it is seldom performed with entire success. The old plan, before curd-mills were invented, was ' erimming' the curd by hand, that is, working it well and repeatedly through the fingers; and this way of reducing the curd to fine pieces was better than grinding it in any mill whatever, because it did the curd less harm than any mill will do it; but the labour of erimming was veiy great, and this led to the introduction of curd-mills. The object of grin
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