. Cheddar cheese making. Cheese. 32 CHEDDAR CHEESE MAKING. the curd before it is hard enough to remove it from the whey. As a usual thing it is not necessary to cook a curd above ninety-eight degrees, but a curd must be cooked before drawing the whey, no matter if the temperature has to be raised to one hundred and ten degrees to do it. (For definition of cooked curd see p. 35.) It is necessary to cook a fast working curd in Wlr* cur^ Curd Rake that way, and if the curd is taking acid too rapidly for the heating in the whey to be sufficient to firm the curd before the acid i
. Cheddar cheese making. Cheese. 32 CHEDDAR CHEESE MAKING. the curd before it is hard enough to remove it from the whey. As a usual thing it is not necessary to cook a curd above ninety-eight degrees, but a curd must be cooked before drawing the whey, no matter if the temperature has to be raised to one hundred and ten degrees to do it. (For definition of cooked curd see p. 35.) It is necessary to cook a fast working curd in Wlr* cur^ Curd Rake that way, and if the curd is taking acid too rapidly for the heating in the whey to be sufficient to firm the curd before the acid is too great, the whey can be drawn and the remainder of the firming done in warm water, which is run into the vat in place of 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 Decker, John Wright, d. 1907. Madison, Wis. , The author
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