. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 296 Milk and Its Products bert cheese the rennet is added at a rather low tem- perature and in small quantity, so that eight to ten hours are required before the curd is firm enough for the further treatment. In some cases a culture of the mold from an old cheese is added to the milk before the rennet, in order to facilitate the growth of the mold during the ripening process. When the milk is coagulated into rather a firm curd, the curd and
. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 296 Milk and Its Products bert cheese the rennet is added at a rather low tem- perature and in small quantity, so that eight to ten hours are required before the curd is firm enough for the further treatment. In some cases a culture of the mold from an old cheese is added to the milk before the rennet, in order to facilitate the growth of the mold during the ripening process. When the milk is coagulated into rather a firm curd, the curd and whey is ladled into the mold shown in the cut. Fig. 53, which is placed upon a stra'v^ mat arranged on a table so that the whey may drain off. In ladling the curd into the mold care is taken that each ladleful is deposited with as little break- age of the curd as possible, and particularly that the mold, when full, is covered at the top with but a single slice of the curd The curds ^^^' ^^' ^*'^® ^^^ moid for Camembert clL6ese. are allowed to remain in the molds until enough whey has escaped so that the cheeses may be turned without breaking the curd. They are then carefully turned and put upon fresh mats, at intervals of twelve hours, when in the course of three or four days the cheese will be sufficiently firm so that the molds may be removed. After the molds are removed, turning is continued until the mold begins to appear on the surface. The cheeses are then put in a damp curing-room, at a. 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 Wing, Henry H. (Henry Hiram), 1859-1936. New York : Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairyin, bookyear1919
