. Cheese making;. Cheesemaking. 76 Cheese Making. i6i. Time to Mill. The grinding- should come about half way between dipping the curd and salting it. There should therefore be an hour and a half from grinding ta salting. During all this time the tem- perature should be kept Fig. 39.—Students operating Curd Mill. The curd should take all the acid it will before salting, which is indicated by strings about two inches long on the hot iron. 162. Effect of Dry Acid. If a fast-curing cheese is wanted, there is all the greater reason for giving it all the acid it will take. Do not be afraid of
. Cheese making;. Cheesemaking. 76 Cheese Making. i6i. Time to Mill. The grinding- should come about half way between dipping the curd and salting it. There should therefore be an hour and a half from grinding ta salting. During all this time the tem- perature should be kept Fig. 39.—Students operating Curd Mill. The curd should take all the acid it will before salting, which is indicated by strings about two inches long on the hot iron. 162. Effect of Dry Acid. If a fast-curing cheese is wanted, there is all the greater reason for giving it all the acid it will take. Do not be afraid of getting a sour cheese by giving it all the dry acid it will take. If one has gotten all the whey out of the curd, there is no danger of a sour cheese. It is acid in the whey that makes a sour cheese. A tallowy cheese may possibly result from a prolonged mat- ting, but this is seldom the case. If the curing room is not under control in hot weather the cheese is safer if well devel- oped on the racks. If the curing room temperature can be held. 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 Decker, John Wright, d. 1907; Woll, Fritz Wilhelm, 1865- [from old catalog]. Madison, Wis. , Mendota book company
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