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 ... . texture. Greater skill is re-quired to produce results by the stirred-curd methodequal to those obtained with the cheddar ordinary conditions^ the stirred-curd methodproduces cheese with a little higher content of mois-ture, but not necessarily so. The loss of fat is thesame by either method. THE SOAKED-CURD METHOD This is a modification of the cheddar method,whi
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 ... . texture. Greater skill is re-quired to produce results by the stirred-curd methodequal to those obtained with the cheddar ordinary conditions^ the stirred-curd methodproduces cheese with a little higher content of mois-ture, but not necessarily so. The loss of fat is thesame by either method. THE SOAKED-CURD METHOD This is a modification of the cheddar method,which has for its object an increase of water otherthan that derived from the whey. It is to be dis-tinguished from the advantageous practice of wash-ing curd in the case of abnormal flavor, excessiveacidity, etc. It is applied to both skim-milk and 55 SCIENCE AND PRACTICE OF CHEESE-MAKING normal-milk cheese. The process is simply this:When the curd has matured ready for salting, it iscovered with cold water and allowed to soak lo to15 minutes. In this way the amount of water in100 pounds of cheese can be increased ordinarily4 or 5 pounds, producing a cheese with 41 to 44per cent of water. The soaking of curd by this. FIG. 9 Showing the effect of excessive moisture in a soaked-curd cheese upon thebody. The cheese with normal moisture Iceeps its shape perfectly. The soaked-curd cheese bulges at the sides and flattens down if kept at temperatures 65 or 70degrees F. process not only increases the yield of cheese bythe incorporation of water other than what was apart of the original milk from which the cheese wasmade, but it also dissolves from the curd (i) milk-sugar; and (2) the soluble calcium salts, especiallyacid calcium phosphate. These normal cheese con-stituents, which are thus removed from the curd,are essential to the normal ripening process of the MISCELLANEOUS SUBJECTS 59 cheese and, in their absence, cheese undergoes ab-normal fermentations as the result of the action ofp
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Keywords: ., bookcentury1900, bookdecade1920, bookidsciencepract, bookyear1921
