page_title: Cheese ripening
hierarchical_section_title: Cheese ripening
caption_attribution_description: English: Title: Cheddar cheese making Identifier: cheddarcheesemak00deck (find matches) Year: 1895 (1890s) Authors: Decker, John Wright, d. 1907 Subjects: Cheese Publisher: Madison, Wis. , The author Contributing Library: The Library of Congress Digitizing Sponsor: The Library of Congress View Book Page: Book Viewer About This Book: Catalog Entry View All Images: All Images From Book Click here to view book online to see this illustration in context in a browseable online version of this book. Text Appearing Before Image: 54 CHEDDAR CHEESE MAKING. flavored cheese, salt it pretty heavy, say three pounds of salt per one hundred of curd. We must expect however, that such a curd will cure slowly. We can- not make the best kind of cheese in a day, a week, nor a month. If one wants a fast curing cheese, he uses more rennet and less salt, but the product will not be as good a cheese. It will not be as close, nor as fine flavored, for the gases will not have had time to escape from the cheese. If one is making a fine, slow curing cheese, he need not expect to get as much cheese per hundred weight of milk, as if he were mak- ing fast curing cheese, for the salt expels the moist- ure and leaves less weight. Text Appearing After Image: Effect of salt in cheese: No. 1, no salt; No. 2, upper row, 1-1/2 pounds; lower row, 2 pounds per 100 pounds of curd; No. 3, 3 pounds per 100 pounds of curd. In a case which we had in the Wisconsin dairy school, a curd was divided into three equal parts. * The first lot received no salt; the second lot one and a half *A further discussion of this by the author will be found in the Wis. Experiment Station Eleventh Annual Report. Note About Images 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 work.
context_page_description: Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "ripening agents", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants". The majority of cheese is ripened, save for fresh cheese.
context_section_description: Cheese ripening, alternatively cheese maturation or affinage, is a process in cheesemaking.  It is responsible for the distinct flavour of cheese, and through the modification of "ripening agents", determines the features that define many different varieties of cheeses, such as taste, texture, and body.  The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants".  The majority of cheese is ripened, save for fresh cheese.
caption: The effect of dairy salt in Cheddar cheese making: increased use of salt reduces moisture and slows the ripening process.[1]
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