. American dairying: a manual for butter and cheese makers. Dairying. Factory Cheese Making, 3^5 It is not necessary, in followinor out the Ched- dar system, to be very precise as to the time the whey is drawn, if only it is done before acidity be- comes distinct; but it may be remarked that, as a general thing, the longer the curd lies in the whey after it is separated, the more the quality of the cheese is depressed, the influence of the whey up- on the curd, especially in its later stages, being un- favorable to fine quality. Another process, which may be denominated the American process, i
. American dairying: a manual for butter and cheese makers. Dairying. Factory Cheese Making, 3^5 It is not necessary, in followinor out the Ched- dar system, to be very precise as to the time the whey is drawn, if only it is done before acidity be- comes distinct; but it may be remarked that, as a general thing, the longer the curd lies in the whey after it is separated, the more the quality of the cheese is depressed, the influence of the whey up- on the curd, especially in its later stages, being un- favorable to fine quality. Another process, which may be denominated the American process, is as follows : Starting from the point where we began with the Cheddar system—the time when the heating was done—the curd, instead of being allowed to pack, is gently stirred to keep it fine and prevent it from packing. The stirring is kept up and the whey is kept on until the acid becomes distinct. The curd is from time to time tested, and as soon as it will respond to the hot iron test, the whey is drawn, the curd dipped into the sink and carefully stirred enough to prevent its adhering till it is sufficiently drained for salting. It is then salted at the rate of 2}^ to 2^. Fig. 66. CURD SINK ON 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 Arnold, Lauren Briggs, 1814-1888. [from old catalog]. Rochester, N. Y. , Rural home publishing company
Size: 1002px × 2494px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1870, booksubjectdairyin, bookyear1876
