CHAPTER V

CURD-MAKING 55-80

The composition of the milk, 77; Cheese color, 78; The acidity factor, 79; Acidity of milk when received, 80; The acid test, 81; Rennet tests, 82; Marschall rennet test, 83; Comparison of acid and rennet test, 84; Control of acid, 85; Acidity and rennet action, 86; Acidity and expulsion of the whey, 87; Acidity in relation to cheese flavor, 88; Acidity in relation to body and texture of cheese, 89; Acidity in relation to cheese color, 90; Control of moisture, 91; Relation of moisture to manufacture and quality, 92; Relation of moisture to acidity, 93; Setting temperature, 94; Strength of coagulating materials, 95; Amount of coagulating materials to use, 96; Method of adding rennet, 97; The curdling period, 98; Cutting or breaking the curd, 99; Curd knives, 100; Heating or "cooking," 101; Draining, 102; Application to cheese, 103.