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this usually requires 2 to 3 ounces of rennet ex

publish 2022-06-24,browse 19
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this usually requires 2½ to 3 ounces of rennet extract for each 1000 pounds of milk: this is diluted in about forty times its own volume of cold water and added to the milk.(for method of adding rennet extract to milk, see chapter v.) when the coagulum has become firm so that it will split clean over the finger, the curd is ready to cut.coarse cheddar cheese knives are used.sometimes only the perpendicular knife is employed, and the curd is broken up while being stirred with the hands and rake.this usually causes a large fat loss.after cutting, the curd is stirred first by hand and later with an ordinary wooden hay rake.usually the curd is not cooked or heated after setting, though occasionally it is brought up as high as 96° f.to 98° f.if the curd does not firm up, the temperature may be raised to 98° to 100° f.to aid in expelling the moisture.when ready to dip, the curd should still be in large soft shiny pieces.it requires from one hour to an hour and thirty minutes from the time the rennet extract is added until the curd is ready to dip.when, in the judgment of the cheesemaker, the curd has become sufficiently firmed in the whey, the whey is drawn down to the surface of the curd.the curd is then dipped into the limburger molds.these molds are 5 inches square by 8 inches deep without top or bottom.usually there are five or six of these molds built together into a section.these molds are placed on a draining table beside the vat and the curd is ladled into them with a large tin ladle.the draining table has strips on both sides and one end and slants toward the other end so that the whey will drain from the curd and yet not go on the floor except at the one end.this makes it easy to save and catch the whey for stock feed.+161.draining and salting limburger.+in some factories, a clean piece of burlap is put on the draining table and the molds and curd placed on the burlap.this aids in the rapid draining of the whey from the curd and prevents the loss of curd particles.the curd should be turned frequently in the mold to obtain uniform draining.the molds are transferred to the salting room as soon as well drained, usually in about twelve hours, but sometimes they are left until the following morning.here they are placed on another draining table, which has strips about 5 inches high on the sides and one end.the cheeses are placed along this board, each cheese being separated by a piece of board 4 inches high and 5 inches wide.when the row is filled, a long strip the length of the table is placed against the row.another row is laid down against this strip in the same manner as the first, and so on until several rows are on the table.the last long strip is held firmly in place by sticks wedged between it and the opposite side of the table.these strips and pieces form a mold for each cheese while draining.usually the cheeses are turned several times in this period to obtain a uniform expulsion of whey.in about twentyfour hours the cheeses are ready to be salted.this is done by applying the salt to the outside of the cheese.the edges are rolled in a box of salt and the salt then rubbed on the two broad surfaces.any excess salt is brushed from the cheese with the hand.the cheeses are then laid on a draining table in single layers.the second day, they are salted again in the same way and piled two deep; they are salted again the third day and piled three or four layers deep.the salting room or cellar should have a temperature of 60° f.and be fairly damp.the amount of salt used is very important.the tendency is to use too much salt.this retards the ripening process and in extreme cases gives the cheese a salty taste.if not enough salt is used, the cheese will deteriorate very rapidly on account of the development of undesirable types of fermentation.the cheeses when salted are then placed in the curing room, which is a cellar, usually beyond the salting room.this cellar should have a temperature of 58° to 64° f.and a relative humidity of 95 per cent of saturation.in winter it is necessary to have a fire to keep the rooms warm, otherwise the cheese would cure very slowly or not at all.in some factories the curing and salting cellars are a single room

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