Draining involves passing the whey through a metal strainer or sieve. In dipping, the curds are ladled out of the vat into perforated molds and the whey is slowly drained off through the activity of lactic acid bacteria and turning of the molds. Knitting of the Curds . This step transforms curd into the characteristic texture of the cheese desired, permits lactic acid development, and regulates moisture control. Salting of Curds .
Salting improves the flavor, texture, and appearance of cheese.
This is accomplished by slowing lactic acid fermentation after an optimum peak has been reached, by suppressing the growth of undesirable microorganisms, and by controlling the moisture content of the final cheese by drawing whey out of the curd. Pressing Curds . Pressing achieves the characteristic shape of the cheese by compacting the texture, extruding free whey from the curds, and completing the curd knitting. This step involves confining the curds for fixed periods of time to a constricted metal form or cloth bag. External weights or presses may be applied.