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

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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.
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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.

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