Archive image from page 290 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 THE THEORY OP CURD-BREAKING. 2-21 graph (' Recent Improvements in Dairy Practice,' Vol. XXL, Part l., Journa/) on the sub- ject which is certainly worth transcribing :—' To the cheese-consumers of London who prefer an adulterated food to that which is pure, I have to announce an improvement in the annatto with which they compel the cheese-makers to colour the cheese. The improvement is not in the smell, which remains as unpleas
Archive image from page 290 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 THE THEORY OP CURD-BREAKING. 2-21 graph (' Recent Improvements in Dairy Practice,' Vol. XXL, Part l., Journa/) on the sub- ject which is certainly worth transcribing :—' To the cheese-consumers of London who prefer an adulterated food to that which is pure, I have to announce an improvement in the annatto with which they compel the cheese-makers to colour the cheese. The improvement is not in the smell, which remains as unpleasant as ever, neither is it in the taste, that is as filthy as ever; but it consists in this, that we now get annatto in a liquid state instead of a cake, which saves the trouble of rub- ing out.' This is better than argument. But if annatto is used, the proper measure should be mixed in a bowl of milk, poured into the mass, and carefully stirred in. The stirring should con- tinue for five minutes or so after the rennet and sour vvhe\ have been added to the milk, that the coagu- lation and colour may be uniform, and that no cream may rise before the curd begins to form. A further result of this stirring is the produc- tion of a grain in the curd. The movements of the particles of milk have not entirely subsided beforti coagulation sets in, and the currents of milk-at(ims are gradually affected b}' the rennet until their movements cease, and the direction of their flow is marked by a grain, the presence of which is shown by the curd splitting before the finger smoothly, as in the line a. Fig. 97, and breaking with a ragged edge if the finger be forced through it in an opposite direc- tion, as at B. This theory is supported Ijy experience, and is of the utmost importance in de- termining the manner in which the curd shall be broken up in the process of whey-separa- tion. Now one of the leading jji'iiciples of the Cheddar system is that the process of ' breaking,' as it is techni
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