. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. Grinding 259 in the physical condition of the curd. From the condition of a tough, spongy mass when first ched- dared, the curd changes into a smooth, elastic, fibrous condition, not unlike the physical appearance of well cooked, lean meat. When the curd reaches the condition above described it is ready for the next • step in the process, and by this time sufficient lactic acid will have developed so that fine threads may be drawn out two t
. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. Grinding 259 in the physical condition of the curd. From the condition of a tough, spongy mass when first ched- dared, the curd changes into a smooth, elastic, fibrous condition, not unlike the physical appearance of well cooked, lean meat. When the curd reaches the condition above described it is ready for the next • step in the process, and by this time sufficient lactic acid will have developed so that fine threads may be drawn out two to three inches on a hot iron. Period v., grinding.—When the curd is I'eady for grinding, the whey has been removed to so great an extent that the pro- duction of lactic acid measurably stops. The curd is ground in or- der to reduce it to particles of convenient size for receiving the salt and for pressing into a solid mass in the cheese. The grind- ing, or more properly the cutting, is done in special machines known Fig. 25. "Harris" curd mill. aSCUrdmills. Of the various styles of mills, those are best which cut the curd into pieces of uniform size, without tearing it apart, for the reason that when so treated less fat escapes and the uniformity of size of the pieces aids in the proper and even absorption of the salt by the. 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 Wing, Henry H. (Henry Hiram), 1859-1936. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1919
