Rapides gazette. (Alexandria, La.) 1869-187?, 1873-05-27
Hot Iron Test for Curds.

Mr.. X. A. Willard thus explains in the
New York Tribune, in answer to CORES
pondent who wanted to know, what is
meant by the shot iron test for curds :"
One of the most difficult parts of the
cheese-making process las manufacturers
well know is to determine when the curds
are properly "scalded," and are ready for
sailing. ''Scalding the curds" as applied
to cheese-making, is not strictly correct
expression, since temperature of SO to
100 deg. Fahr.-the highest heat admissi-
BILE i'm the process, can hardly be called a
scaIding heat. Dairymen, however use
this expression. and, by it, is understood
the heating of the whey and curds after
they have been cut or broken up, in order
to bring them to sufficiently firm tex
ture. We use heat in this part of the
process to develop acidity, and it is this
acidity which hardens or contracts the
particles of curd, by which means the
whey is more readily expelled. Now, in
developing this acid the cheese-maker
must us good Judgment and nice dis
elimination, carrying the acid to just the
right point; for if he stop short of it or
carry 1t too far, the quality and the flavor
of his product will be injured. The ap-
plication of salt or the sailing of the
curds checks the process of acidity, and
hence by a proper manipulation of the
curds finely-fiavored, good-textured pro-
duct is obtained. There are various ways
of determining the proper development of
acidity in the curds. Such as their feel
and texture, their peculiar odor, their
general appearance to the eye-all of
which the experienced cheese-maker
brings to his aid to form an opinion, and
the more nice his discrimination and judg-
ment in this respect, the more likely is he
to produce fancy al ticle.'
Now, ''the hot-iron test" or "spinning
the curds," is one of the best means for
determining the proper development of
acidity, because the behavior of the curd
under this test is peculiar, and so well
marked that even inexperienced cheese
makers cannot well be deceived. This
test consists simply in taking up hand
full of curd and pressing it firmly in the
hand to expel the whey, and then apply
ing 1t to hot iron and Immediately draw
ing it back from the iron. If the acid is
properly developed the curd, on drawing
1t back from the iron, will form numerous
small threads. That Is, part of the curd
touching the iron adheres, and as the
mass is withdrawn it "spins" out into nu-
merous fine, thread-like particles. When
this popularity shows itself the curds
should be Immediately freed from the
whey, and thrown upon the sink to re-
ceive the salt. Curd that has not taken
on an acid development will not "spin,"
and so the cheese-maker who is in doubt
as to whether his curds ''are properly
cooked" makes his test from time to
time on the hot iron, and thus determines
the matter.
The hot iron test, discovered many years
ago by dairyman in Herkimer Co.,
was known only to few up to CON-
paratively recent day. Many factory man
ufacturers and Others are now familiar
with this method ofssting the curds,
but prabably there are vast number of
cheese-makers who have never heard Of
it. 1t is very valuable test, and is so
considered by our best factory managers.