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increas9iWd by pasteurization and the use of a good starter. In "ce :
the starter is of poor quality it should not be used but natural so4urBisk :
should t6ce depended upon instead. It'is desired to separate the cmVrd: ::f
from the whey shortly after the milk shows a firm and smobt. .II. I.
coagulation. At this stage sufficient acid is present to give a good, 4'
clear separation of the whey. ,. i
CUTTING AND HEATING THE CURD. : ":
: .. . :. *ti i* ** .'* + H
The best method of cutting the curd is to use regular cheese-dua4':' aj
knives. They give fairly uniform cubes of curd from which the whey'* ,'
can be expelled with small loss of finely broken curd passing through:
the drain cloth. To break the coagulated milk with a mechanical ; :y
stirrer produces too many fine particles of curd which may be lost :|..
during drainage. Steam is turned on when the curd is cuft, apd the il
temperature is raised gradually. At frequent intervals thecoagulum i.
is gently stirred to insure a uniform temperature an4 %to prevent :.
undue cooking of the curd along the sides and bottM of the
The proper temperature required to give a good, clear sepasration:a .( ....
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be readily ascertained by examination of the mixture in the vat,.
this stage the whey should be clear or show very little cloudinqe :y. H',C.
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5". .t. ... K UNIVERSITY OF FLORIDA
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K iiy,.'4 !' : ^': w ^ "* .1 6. : ,. .k : u .: .i 1 .. ". li ", .: .: :i l " ":' .: : ." .., !'j i ,- :: i,, "::::: '.. -' ".. .,.l....1 1 I I I H | | | | | H I I H I H K I H 1 1 H 1
... '.:M "" ::: :, "' .. "... :::: 3 1262 08925 9450
K. : :. .. . j : :: .: ::"
I Te ideMl method of ntr&*ting is 4
..pa."ffed p.per ontainers"", which .are on
handle and are &atractive to the buyer. f K
may: Be packed m .butter'i tubs or.-b inOr.& H.
To insure. mparketing in the best condition, thel s,
after it is miade, should be pI' ced in the reh.ikerator aadh4l
temperature until marketed. Fresh-made cottage cheiw
be shipped until after it has been well cooled, for wa
the quick development of fermentation and deterioration 4
.",.. : "
..YIELD OF CHEESE. .C ...
*: ., ** .. ...... :* ..
The yield of cheese varies from 12 to 22 pounds per [001 pn:
milk and depends almost entirely upon the amount ofmoi
in the curd, which in turn is controlled by the method of
ture. The factors which influence the percentage 4 i'iLtur
curd and determine the yield are-
1. Temperature and length of time of heating curdledmil.r
2. Extent of drainage. ......:
3. Condition of milk. :
The moisture in the curd can be fairly well contrebd" IQ l
extent of drainage, provided too high a temperature has a$.0
used for heapn wanting and the time of heating has not been .
The physical condition of the milk often has a marked i .nf..:*
the resulting yield. A weak, unevenly coagulated curd, ,
makes large quantity of fine curd, much of which may be-,....'i.B.
An ideal quality of cheese, which brings, out the delict'ea,"
theistreint e icurdantberfairmysmooth,,ond ,,,-A,
flavor t the best advantage, is rather firm, smooth, and
15 to 20 pounds to 100 pounds of milk. :
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