Archive image from page 283 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 21-1 DAIRY FARMING. Tlic carryinp of milk that had not been aeiatcd or cooled in closely-lidded cans to cheese-factories in America was found, especially in hot weather, to commonly develop a taint whose effects on the curd were sometimes very extraordinary. The taint teneratcd gases, and these inflated the curd so that it would rise in a mass and float on the surface of the whey, and 'lloatinij curds' became known. At this stage some
Archive image from page 283 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 21-1 DAIRY FARMING. Tlic carryinp of milk that had not been aeiatcd or cooled in closely-lidded cans to cheese-factories in America was found, especially in hot weather, to commonly develop a taint whose effects on the curd were sometimes very extraordinary. The taint teneratcd gases, and these inflated the curd so that it would rise in a mass and float on the surface of the whey, and 'lloatinij curds' became known. At this stage some person or persons unknown made the discovery that acid checkmated taints in milk, and it was found that cheese made from acitlilietl curd, although the milk might previously have been tainted, was more uniform in texture and more compact than that made without acidity from milk that had no taint. The cheese also cured well, its keeping properties were increased, and it retained, not, indeed, that fine nutty flavour for which fine cheese is so much esteemed, but a mild, sweet taste, that made it pass muster in a very tolerable manner, all things considered. Acid was, con- sequently, regularly and systematically developed in an artificial manner. Consciously or unconsciously, most cheese- makers employ acid more or less. The Chctldar dairymaid produces it by ' slip-scaldiug' and the use of sour whey; the Cheshire by allowing the curd to remain unpressed and warm for a day or more; and the Derbyshire by pressing the fresh curd and later on salting it on the outside. But the great thing in cheese-making, where acid is intentionally employed, is, or ought to be, to make the acid subordinate to the rennet, not the rennet to the acid; and as the acid in a high temperature is much more rapid and powerful m its action, it can easily overwhelm the rennet if it is developed too far. Salt cheeks the action of acid and rennet alike, and acid checks the action of rennet, hence it follows tha
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