. The book of cheese. Cheese. Fig. 33. — Acme curd nikc. of the vat and tend to mat together. To prevent this, the curd must be kept stirred. When stirring first begins, the curd is soft and very readily broken. Some cheese- makers prefer to stir by hand for the first few minutes after cutting, while the curd is soft. The importance of careful handling can hardly be over- emphasized. No matter how well the curd has been cut, if the stirring is performed in a careless manner in the early stages, it will be broken into uneven sized pieces and a considerable loss of fat will result. A wooden hayr
. The book of cheese. Cheese. Fig. 33. — Acme curd nikc. of the vat and tend to mat together. To prevent this, the curd must be kept stirred. When stirring first begins, the curd is soft and very readily broken. Some cheese- makers prefer to stir by hand for the first few minutes after cutting, while the curd is soft. The importance of careful handling can hardly be over- emphasized. No matter how well the curd has been cut, if the stirring is performed in a careless manner in the early stages, it will be broken into uneven sized pieces and a considerable loss of fat will result. A wooden hayrake or a INIcPherson curd agitator (Figs. 33, 34) may be used to stir the curd. Me- chanical curd agitators are used in some cheese factories. There are several makes. (See Fig. 35.) These agitators save much hand labor, although some stirring by hand must be done in connec- tion with them. The mechanical agitators do not stir the curd in the corners of the vat; this must be done with the hand rake. It is the usual practice to stir the curd immediately after cutting for five to ten minutes before the mechanical agitators are used. This is necessary to give the curd a slight chance to firm as the mechanical agitators tend to. Fig. 34. — McPherson curd 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 Thom, Charles, 1872-1956; Fisk, W. W. (Walter Warner), b. 1888. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1918
