. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 10 BULLETIN 669, U. S. DKI'AKTM KX'P ()!•' ACltKT the curd more rapidly. In thi> case, after coming from the machine, the curd is ready to mold at once. The cheese, as it comes from either the mixing or the grinding machine, is transferred to the refrigerator r to the molding ma- chine in large cans or square wooden boxes holding from 80 to 100 pounds. MOLDING. A special machine designed for molding may be purchased and is in use in most of the large soft-cheese establishments. The curd is placed in a hopper
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. 10 BULLETIN 669, U. S. DKI'AKTM KX'P ()!•' ACltKT the curd more rapidly. In thi> case, after coming from the machine, the curd is ready to mold at once. The cheese, as it comes from either the mixing or the grinding machine, is transferred to the refrigerator r to the molding ma- chine in large cans or square wooden boxes holding from 80 to 100 pounds. MOLDING. A special machine designed for molding may be purchased and is in use in most of the large soft-cheese establishments. The curd is placed in a hopper from which a spiral screw forces it into a molding tube that delivers it to an automatic cutting device, which cuts the curd to the desired lengths for wrapping. Operated by skilled work-. Fig. 3.—Curd mixer and press. men with the curd in the proper condition, the machine can mold and cut from 2,400 to 2,500 Neufchatel cheeses an hour, and cream cheese in like proportion. Two conditions are necessary for the proper working of the ma- chine: (1) The curd must have the proper temperature, about 50° F.; (2) the curd must not contain too much moisture. A yield of from 18 to 20 pounds of cheese per 100 pounds of milk seems most satis- factory. With a lower yield the cheese runs through with difficulty; with a higher yield it is often too mushy to handle satisfactorily. Only one person is actually required to operate the machine, although several are necessary for wrapping. The curd should be worked from the hopper into a feed screw by means of a ladle. The issuing roll or ribbon of cheese is automaticallv cut to the desired size and car-. 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 United States. Dept. of Agriculture. [Washington, D. C. ?] : The Dept. : Supt. of Docs. , G. P. O.
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