The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . FIG. 7—MCPHERSON HAND-AGITATOR FOR STIRRINGCURD IMMEDIATELY AFTER CUTTING scribed above and start to contract, they can bestirred and kept separated more easily by using awooden rake (Fig. 8). The curd should be pre-vented from collecting in the corners of the vat andfrom sticking to the sides. Rough handling of thesoft curd crushes it and causes a severe decrease inthe yield
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . FIG. 7—MCPHERSON HAND-AGITATOR FOR STIRRINGCURD IMMEDIATELY AFTER CUTTING scribed above and start to contract, they can bestirred and kept separated more easily by using awooden rake (Fig. 8). The curd should be pre-vented from collecting in the corners of the vat andfrom sticking to the sides. Rough handling of thesoft curd crushes it and causes a severe decrease inthe yield of cheese, as the result of increased loss ofcheese-solids in the whev. CUTTING CURD TO SALTING 29 HEATING THE CURD When to apply heat.—The rapidity with whichthe pieces of curd contract and the rapidity withwhich the lactic acid is being formed determinethe time at which the heat should be applied. In ^^^^any case, the curd should be stirred gently for -^some time after cutting, until the small pieces havehealed over, or formed a film, and have contractedslightly. Heat alone does not firm the curd. Itis probably due to the combined action of heat, ren-. FIG. 8—DOUBLE-TOOTHED CURD-RAKE USED FORSTIRRING CURD AFTER CUTTING net and acidity. The firming and contraction ofcurd and expulsion of whey go on together. Thefaster the acidity is increased, the quicker will thecurd contract. The action of heat in the process ofcontraction enables the curd to retain its firmnessand also prevents the reabsorption of whey. How high to heat curd.—The lower the tempera-ture used for heating curd, provided the curd beproperly firmed, the smoother^ will be the body ofthe cheese. As a rule, 98° tc i(X)° F. will be high 30 SCIENCE AND PRACTICE OF CHEESE-MAKING » enough, but this can be varied from 96° F. in thespringtime to 102° F. in the fall. Curd from milkrich in fat is harder to firm than curd from poormilk, owing generally to the smaller proportionof casein relative to fat. Thus,
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
