Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1892-11-10

cen minutes. II i- then allowed TO
stand until tho curd is firm enough so
that by LAYING the back Of the fingers
and hand on II next to the side ~ the
va, and gently bearing e away 70 will
cloave on For cutting the curd knives
containing several blades about half an
inch apart are used. whencu the curl
Is left IN small cubes. each not more
than half an inch in diameter.
10 is necessary 10 use every caro- hat
the pieces Of curd may bc own "a size,
so that the heat aud rennot " III act to.
gether and on all alike, producing an
even curd. without which It IS impos.
siblo TO make fine cheese. The main
loss Of fat takes place Ia the process Of
cutting and handling Immediately FOL.
lowing. The globules Of tat on the ex-
posed surfaces are easily detached, hence
tho necessity OF carefully handling not
20 manglc aud bruise the curd, aud thus
increase the amount IT fat lost
As soon a. the curd is completely cut
It Is stirred very gently for ten Or fifteen
minutes, until the outside OF the pieces
shows the appearance of slight film,
aud the whey commences TO separate
freely from the curl. The letter is then
gradually heated TO temperature %.
about ~ dcgs. Fahrenheit. During the
process II Is Kept Ia constant but
gentle agitation. The heating stimu.
latcs the action Of the rennct. which
shrinks the casein and expcls the mois.
ture from tho kernels Of curl. 1t is very
important Mt this time that Just the
right amount Of moisture should be- sep.
arated from the curd. II too much Is
driven out there will be loss In yield
and a coarse, hard tcxtured cheese.
On the othci hand, too much moisture
makes u cheese that cures too fast aud
which will get OIL flavor quickly. for the
reason that the retention Of 40 much
moisture causes the conditions that a.,
the most favorable TO the development
OF the bacteria Of putrclHction. When
the curd has become sufficiently firm
aud dry II II allowed 10 settle On the bot.
tom of the vat aud stand until there is u
sufficient development OF acid. 70 tell
exactly when It ia the proper time TO
draw the whoy from the cur1 requires
the best judgment Of the maker, a. Il q,
one OF the critical points In the manu-.
featuring process.
The most common test used 10 de.
tCrmiue the proper time TO draw OF the
whey IL known as the hot iron test. a
portion Of the curl Is squeezed in the
hand until partially dry, then placed
against hot iron and carefully drawn
away. II the curd sticks 10 the iron aud
8 drawn ont IN line threads about one.
fourth Of an inch long the whey Is gen.
orally ready 10 DO drawn; II the threads
are shorter Il Is allowed 20 stand until a
satisfactory test Is obtained. This test
IS supposed to indicate the amount OF
Tactic acid present.
After the whey Is drawn from the
curd the process Of manufacture may be
varied. ono method OF treatment making
what is known rs stirred curd cheese,
the other method Cheddar cheese. In
the stirred curd process the acid develop.
mcnt IS cat ricd farther In tho whey be.
foa II Is drawn of. and aftcrward the
cufd is kept stirred and the kernels kept
apart until sailed aud put TO press. In
the Cheddar process after the whey has
been drained from the curd the latter is
packed on the sides OF the vat, leaving u
space in the center for the whey TO drain
oil more readily. After little time the