. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. 480 DAIRY FARMING. Fig. 288.—Section of Curd-lump. When the pieces of curd are reduced to about one- third their original size, steam is turned on, and the whole mass heated to about 95'^ Fahr. When it has been scalded sufKeicntly it is allowed to sink to the bottom of the vat, and remains there under the whey for some two hours, more or less, to become acid. When the curd-knife is used (which essentially belongs to the American and not to the Cheddar system) it must be at intervals,
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. 480 DAIRY FARMING. Fig. 288.—Section of Curd-lump. When the pieces of curd are reduced to about one- third their original size, steam is turned on, and the whole mass heated to about 95'^ Fahr. When it has been scalded sufKeicntly it is allowed to sink to the bottom of the vat, and remains there under the whey for some two hours, more or less, to become acid. When the curd-knife is used (which essentially belongs to the American and not to the Cheddar system) it must be at intervals, or loss of solids will be the result. But during these intervals the strips or lumps of curd grow tough and skinny. By the time the scalding process is com])leted each lump has become, as it were, dry and tough on the outside, though gradually more moist towards the middle, the whey not having been properly separated. We have split open many such lumps, and found this to be invariably the case to a greater or lesser extent. We give (Fig. 288) an enlarged section of such an one, which will explain our meaning. Now, whatever may be the belief of the followers of that system on the question, the whey not separated before the scalding process is finished will never be separated by pressing, nor fully by grinding, although by the latter treatment some whey, and with it solid matter, may be worked out. This result of grind- ing, not known with well-made Cheddar curd, is so common in America as to have necessitated a curd- mill, with knives instead of bars (see Fig. 9^3, page 207). We have seen in American factories, where the curd was ground with the oi-dinary peg or bar-mills, a quantity of thick white liquid pressed fi-om it in the grinding. But whether ground or not, there is enough whey left in to account for t he Itad-keeping quality of much American cheese. A lack of acid will, in a fair curing tem- perature, render the cheese taste- less and "soapy;" too much acid
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