file :i* includes ! orig9al illu/rations4 ,see #djcah-;h4htm or #djcah-;h4zip3 7https3_/_/www4gut5b]g4org_/ca*e_/epub_/ #djcah_/pg#djcah-;images4html7 or 7https3_/_/www4gut5b]g4org_/files_/#djca h_/djcah-;h4zip7 ,images ( ! orig9al pages are available ?r\gh ,int]net ,ar*ive4 ,see http3_/_/ar*ive4org_/details_/book(*eese #jj?omri* ,transcrib]'s note3 ,text enclos$ by und]scores is 9 italics 7italics74 ,text enclos$ by plus signs is 9 bold face 7bold74 ,,! ,,book ,,( ,,*eese 99 99 99 99 99 ,! ,rural ,text-,book ,s]ies ,,edit$ ,,by ,l4 ,h4 ,,bailey ,c>leton3 ,,! ,,small ,,gra9s4 ,b4 ,m4 ,dugg>3 ,,! ,,physiology ,,( ,,plant ,,production4 ,j4 ,f4 ,dugg>3 ,,s\!rn ,,field ,,crops4 ,gay3 ,,bre$s ,,( ,,live-,,/ock4 ,gay3 ,,pr9ciples ,,& ,,practice ,,( ,,judg+ ,,live-,,/ock4 ,g(f3 ,,pr9ciples ,,( ,,plant ,,culture4 ,gu?rie3 ,,book ,,( ,,butt]4 ,h>p]3 ,,animal ,,husb&ry ,,= ,,s*ools4 ,h>ris & ,/ew>t3 ,,pr9ciples ,,( ,,agronomy4 ,hit*cock3 ,,text-,,book ,,( ,,grasses4 ,jeff]y3 ,,text-,,book ,,( ,,l& ,,dra9age4 ,jordan3 ,,fe$+ ,,( ,,animals4 ,revis$4 ,liv+/on3 ,,field ,,crop ,,production4 ,lyon3 ,,soils ,,& ,,f]tiliz]s4 ,lyon1 ,fipp9 & ,buckman3 ,,soils1 ,,_! ,,prop]ties ,,& ,,managem5t4 ,mann3 ,,beg9n+s ,,9 ,,agriculture4 ,montgom]y3 ,,! ,,corn ,,crops4 ,morgan3 ,,field ,,crops ,,= ,,! ,,cotton-,,belt4 ,mum=d4 ,,! ,,bre$+ ,,( ,,animals4 ,pip]3 ,,=age ,,plants ,,& ,,_! ,,culture4 ,sampson3 ,,effective ,,f>m+4 ,?om & ,fisk3 ,,! ,,book ,,( ,,*eese4 ,w>r53 ,,! ,,elem5ts ,,( ,,agriculture4 ,w>r53 ,,f>m ,,managem5t4 ,:eel]3 ,,manures ,,& ,,f]tiliz]s4 ,:ite3 ,,pr9ciples ,,( ,,floriculture4 ,widtsoe3 ,,pr9ciples ,,( ,,irrigation ,,practice4 99 99 99 99 99 ,illu/ration3 ,,fig4 #a4--;,a *eese laboratory 9 ! ,new ,york ,/ate ,college ( ,agriculture at ,cornell ,univ]sity4 ,,! ,,book ,,( ,,*eese by ,,*>les ,,?om ,inve/igator 9 ,*eese1 ,=m]ly at ,connecticut ,agricultural ,college & ,,walt] ,w4 ,,fisk ,assi/ant ,pr(essor ( ,dairy ,indu/ry 7,*eese-,mak+71 ,new ,york ,/ate ,college ( ,agriculture at ,cornell ,univ]sity ,new ,york ,! ,macmillan ,company #aiah ,all rights res]v$ ,copyright1 #aiah1 ,by ! ,macmillan ,company4 ,set up & electrotyp$4 ,publi%$ ,july1 #aiah4 ,norwood ,press ,j4 ,s4 ,cu%+ ,co4--,b]wick ,smi? ,co4 ,norwood1 ,mass41 ,u4,s4,a4 ,,preface ,c]ta9 products we associate ) ! manufactures ( ! h\sehold1 s famili> & ( su* long /&+ t we d n ?9k ( !m z requir+ inve/igation or any special support ( sci5ce4 ,! old] ones ( u look back on *eese z an anci5t home product2 yet ! old-fa%ion$ h>d /rong k9d has giv5 place to _m nam$ v>ieties1 "s ( !m be>+ little resemblance to ! product ( ! kit*5 & ! butt]y4 ,we h analyz$ ! processes2 discov]$ microorganisms t h9d] or help2 p]fect$ devices & ma*9es2 devis$ te/s ( _m k9ds2 /udi$ ! *emi/ry2 develop$ m>kets = /&>diz$ commodities4 ,"h is "o ( ! old e/abli%$ f>m indu/ries t )9 a g5]ation has pass$ f ! h\sewife & ! home-made h& press to highly p]fect$ factory processes employ+ skill$ s]vice & h&l+ milk by ! _m tons f :ole communities ( c[s4 ,?is is an example ( ! great *anges 9 agricultural practice4 ,*eese-mak+ is n[ a piece ( appli$ sci5ce2 _m /ud5ts 9 ! colleges are /udy+ ! subject2 no "o w\ld ?9k ( und]tak+ x 9 ! old way3 = ^! reasons ?is book is writt54 ,?is book is int5d$ z a guide 9 ! int]pretation ( ! processes ( mak+ & h&l+ a s]ies ( important v>ieties ( *eese4 ,! k9ds "h consid]$ are ^? made comm]cially 9 ,am]ica1 or s widely met 9 ! trade t "s k ( !m is necess>y4 ,! relation ( *eese to milk & to its production & composition has be5 pres5t$ 9 s f> z requir$ = ?is purpose4 ,! pr9ciples & practices und]ly+ all *eese-mak+ h be5 br\ght toge!r into a *apt] on curd-mak+4 ,a *apt] on classification !n br+s toge!r into synoptical =m our k ( gr\ps ( v>ieties4 ,^! gr\ps are !n discuss$ sep>ately4 ,! problems ( factory build+1 factory organization1 buy+ & te/+ milk1 & ! prop] m>ket+ ( *eese1 are briefly discuss$4 ,su* a discussion %\ld be useful to ! /ud5t1 to ! beg9n] 9 *eese-mak+1 z a ref]5ce book on _m v>ieties 9 ! h&s ( mak]s :o specialize 9 s+le v>ieties1 & to ! h\sekeep] or tea*] ( dome/ic sci5ce4 ,! mat]ial has be5 br\ght toge!r f ! exp]i5ce ( ! writ]s1 supplem5t$ by free use ( ! lit]ature 9 sev]al languages4 ,/&>d ref]5ces to ?is lit]ature are add$ 9 ! text4 ,no introduction to ! subject ( *eese %\ld fail to m5tion ! "w ( ,j4 ,h4 ,monrad1 :o has rec5tly pass$ away4 ,mr4 ,monrad nev] collect$ 8 mat]ial into a s+le publication1 b 8 contributions to *eese-mak+ in=mation1 scatt]$ widely 9 trade lit]ature ov] a p]iod ( ?irty ye>s1 =m an encyclop$ia ( ! subject4 ,bullet9s ( ! ,agricultural ,exp]im5t ,/ations & ,unit$ ,/ates ,dep>tm5t ( ,agriculture h be5 quot$ ext5sively1 ) citation ( ! s\rces ( ! mat]ial4 ,p]sonal assi/ance f ,pr(essor ,w4 ,a4 ,/ock+ & o!r memb]s ( ! ,dairy ,dep>tm5t ( ,cornell ,univ]sity1 & ,c4 ,f4 ,doane ( ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture1 is gladly ackn[l$g$4 ,/ud5ts _c le>n out ( books to make *eese4 ,!y may1 h[ev]1 be aid$ 9 und]/&+ ! problems f su* /udy4 ,to make *eese successfully !y mu/ h intimate p]sonal t\* ) "s p]son :o kn[s *eese4 ,sympa!tic relations ) su* a tea*] day by day 9 ! *eese-room are ess5tial to success 9 mak+ *eese :i*1 at its be/1 is "o ( ! mo/ attractive ( food-products4 ,,! ,,au?ors4 ,,table ,,( ,,cont5ts ,,*apt] ,i ,,pages ,,g5]al ,,/atem5t ,,on ,,*eese #a-d ,nature ( *eese1 #a2 ,*eese-mak+ z an art1 #b2 ,*eese-mak+ z a sci5ce1 #c2 ,problems 9 *eese-mak+1 #d2 ,hi/ory1 #e4 ,,*apt] ,,ii ,,! ,,milk ,,9 ,,its ,,relation ,,to ,,*eese #e-bh ,factors affect+ ! quality1 #f2 ,*emical composition1 #g2 ,factors caus+ v>iation 9 composition1 #h2 ,milk con/itu5ts1 #i2 ,wat]1 #aj2 ,fat1 #aa2 ,case91 #ab2 ,milk-sug>1 #ac2 ,album91 #ad2 ,a%1 #ae2 ,enzymes1 #af2 ,! flavor ( fe$s eat5 by ! c[1 #ag2 ,absorption ( odors1 #ah2 ,effect ( condition ( ! c[1 #ai2 ,bact]ia 9 ! milk1 #bj2 ,gr\ps ( bact]ia 9 milk1 #ba2 ,acid f]m5tation ( milk1 #bb2 ,bact]ium lactis-acidi gr\p1 #bc2 ,colon-arog5es gr\p1 #bd2 ,acid peptoniz+ gr\p1 #be2 ,bacillus bulg>icus gr\p1 #bf2 ,acid cocci or weak acid-produc]s1 #bg2 ,peptoniz+ organisms1 #bh2 ,in]t types1 #bi2 ,alkali-produc+ bact]ia1 #cj2 ,butyric f]m5t+ types1 #ca2 ,molds & yea/s1 #cb2 ,bact]ial contam9ation ( milk1 #cc2 ,g]micidal effect ( milk1 #cd2 ,s\rces & control ( bact]ia 9 milk1 #ce2 ,! c[1 #cf2 ,/able air1 #cg2 ,! milk]1 #ch2 ,ut5sils1 #ci2 ,! factory1 #dj2 ,! control ( bact]ia1 #da2 ,f]m5tation te/1 #db2 ,! s$im5t te/1 #dc4 ,,*apt] ,,iii ,,coagulat+ ,,mat]ials #bi-dj ,f]m5ts1 #dd2 ,nature ( r5net1 #de2 ,prep>ation ( r5net extract1 #df2 ,peps91 #dg2 ,*emi/ry ( curdl+1 #dh2 ,use ( acid1 #di2 ,rob]tson's !ory1 #ej2 ,r5net curd1 #ea2 ,hamm>/5's !ory1 #eb2 ,duclaux !ory1 #ec2 ,bang's !ory1 #ed2 ,boswor?'s !ory1 #ee4 ,,*apt] ,,iv ,,lactic ,,/>t]s #da-ed ,acidify+ organisms1 #ef2 ,/>t]1 #eg2 ,natural />t]1 #eh2 ,comm]cial />t] or pure cultures1 #ei2 ,manufactur]'s directions1 #fj2 ,select+ milk1 #fa2 ,pa/eurization1 #fb2 ,conta9]s1 #fc2 ,add+ cultures1 #fd2 ,cleanl9ess1 #fe2 ,"m />t] or />tol9e1 #ff2 ,exam9+ />t]1 #fg2 ,second day's propagation1 #fh2 ,prep>ations ( l>g] am\nt ( />t]1 #fi2 ,am\nt ( "m />t] to use1 #gj2 ,qualities1 #ga2 ,h[ to c>ry ! "m />t]1 #gb2 ,/>t] score-c>ds1 #gc2 ,use ( />t]1 #gd2 ,! am\nt ( />t] to use1 #ge2 ,/>t] lot-c>d1 #gf4 ,,*apt] ,v ,,curd-,,mak+ #ee-hj ,! composition ( ! milk1 #gg2 ,*eese color1 #gh2 ,! acidity factor1 #gi2 ,acidity ( milk :5 receiv$1 #hj2 ,! acid te/1 #ha2 ,r5net te/s1 #hb2 ,m>s*all r5net te/1 #hc2 ,comp>ison ( acid & r5net te/1 #hd2 ,control ( acid1 #he2 ,acidity & r5net action1 #hf2 ,acidity & expulsion ( ! :ey1 #hg2 ,acidity 9 relation to *eese flavor1 #hh2 ,acidity 9 relation to body & texture ( *eese1 #hi2 ,acidity 9 relation to *eese color1 #ij2 ,control ( moi/ure1 #ia2 ,relation ( moi/ure to manufacture & quality1 #ib2 ,relation ( moi/ure to acidity1 #ic2 ,sett+ temp]ature1 #id2 ,/r5g? ( coagulat+ mat]ials1 #ie2 ,am\nt ( coagulat+ mat]ials to use1 #if2 ,me?od ( add+ r5net1 #ig2 ,! curdl+ p]iod1 #ih2 ,cutt+ or break+ ! curd1 #ii2 ,curd knives1 #ajj2 ,heat+ or cook+1 #aja2 ,dra9+1 #ajb2 ,application to *eese1 #ajc4 ,,*apt] ,,vi ,,classification #ha-hh ,basis ( classification1 #ajd2 ,process$ *eeses1 #aje2 ,:ey *eeses1 #ajf2 ,s(t & h>d *eeses1 #ajg2 ,relation ( moi/ure to classes1 #ajh2 ,relation ( heat to classes1 #aji4 ,,*apt] ,,vii ,,*eeses ,,) ,,s\r-,,milk ,,flavor #hi-aaj ,skim s]ies1 #aaj2 ,cottage *eese1 #aaa2 ,h\sehold practice1 #aab2 ,factory practice1 #aac2 ,butt]milk *eese1 #aad2 ,neuf*tel gr\p1 #aae2 ,dome/ic or ,am]ican ,neuf*tel *eeses1 #aaf2 ,! factory1 #aag2 ,cans1 #aah2 ,dra9+ racks1 #aai2 ,clo?s1 #abj2 ,mold+ ma*9]y1 #aba2 ,milk = ,neuf*tel1 #abb2 ,/>t]1 #abc2 ,r5net+ or sett+1 #abd2 ,dra9+1 #abe2 ,cool+ ,neuf*tel1 #abf2 ,press+1 #abg2 ,work+ & salt+ ,neuf*tel1 #abh2 ,/orage1 #abi2 ,mold+1 #acj2 ,skimm$-milk ,neuf*tel1 #aca2 ,bak]'s *eese1 #acb2 ,dome/ic ,neuf*tel1 #acc2 ,p>tially skim ,neuf*tel1 #acd2 ,cream *eese1 #ace2 ,neuf*tel specialties1 #acf2 ,g]vais1 #acg2 ,european =ms occasionally import$1 #ach4 ,,*apt] ,,viii ,,s(t ,,*eeses ,,rip5$ ,,by ,,mold #aaa-acc ,h& *eese & its allies1 #aci2 ,p5nsylvania pot *eese1 #adj2 ,appetito/ 7,appetite *eese71 #ada2 ,rip5$ ,neuf*tel1 ,fr5* process1 #adb2 ,! ,camemb]t gr\p1 #adc2 ,camemb]t *eese1 #add2 ,description ( ,camemb]t1 #ade2 ,conditions ( mak+ & rip5+1 #adf2 ,outl9e ( mak+ process1 #adg2 ,acidity1 #adh2 ,rip5+ ! *eese1 #adi2 ,composition1 #aej2 ,factory1 #aea2 ,economic factors1 #aeb2 ,fr5* ,brie1 #aec2 ,c\lommi]s1 #aed4 ,,*apt] ,,ix ,,s(t ,,*eeses ,,rip5$ ,,by ,,bact]ia #acd-adh ,! ,isigny gr\p1 #aee2 ,raff91 #aef2 ,li$]kranz *eese1 #aeg2 ,limburg] *eese1 #aeh2 ,! milk1 #aei2 ,mak+ ! *eese1 #afj2 ,dra9+ & salt+1 #afa2 ,rip5+1 #afb2 ,m>ket+ & qualities ( ,limburg]1 #afc2 ,yield & composition ( ,limburg]1 #afd2 ,mn/] *eese1 #afe4 ,,*apt] ,x ,,semi-,,h>d ,,*eeses #adi-aga ,! gre5 mold gr\p1 #aff2 ,roque=t *eese1 #afg2 ,c['s milk or ,faons ,roque=t1 #afh2 ,outl9e ( mak+ ,roque=t1 #afi2 ,rip5+ ( ,roque=t1 #agj2 ,gorgonzola1 #aga2 ,/ilton *eese1 #agb2 ,gex1 #agc2 ,bact]ially-rip5$ s]ies1 #agd2 ,brick *eese1 #age2 ,mak+ ( brick *eese1 #agf2 ,rip5+ brick *eese1 #agg2 ,qualities ( brick *eese1 #agh2 ,composition & yield1 #agi2 ,port du ,salut *eese1 #ahj4 ,,*apt] ,,xi ,,! ,,h>d ,,*eeses #agb-ahc ,! ,dani% gr\p1 #aha2 ,! ,dut* gr\p1 #ahb2 ,edam *eese1 #ahc2 ,me?od ( manufacture1 #ahd2 ,salt+ & cur+ ,edam1 #ahe2 ,equipm5t = mak+ ,edam *eese1 #ahf2 ,qualities & yield ( ,edam *eese1 #ahg2 ,g\da *eese1 #ahh2 ,me?od ( manufacture1 #ahi2 ,equipm5t = ,g\da *eese1 #aij2 ,composition & yield1 #aia4 ,,*apt] ,,xii ,,*$d> ,,*eese-,,mak+ #ahd-bba ,! lot-c>d1 #aib2 ,! milk1 #aic2 ,rip5+ ! milk1 #aid2 ,sett+ or coagulat+1 #aie2 ,cutt+1 #aif2 ,heat+ or cook+ ! curd1 #aig2 ,remov+ ! :ey1 #aih2 ,hot-iron te/1 #aii2 ,firmness ( ! curd1 #bjj2 ,ga!r+ ! curd toge!r1 #bja2 ,matt+ or *$d>+1 #bjb2 ,mill+ ! curd1 #bjc2 ,salt+1 #bjd2 ,hoop+ ! curd1 #bje2 ,press+ ! curd1 #bjf2 ,dress+ ! *eese1 #bjg2 ,h&l+ ov]-ripe & gassy milk1 #bjh2 ,qualities ( ,*$d> *eese1 #bji4 ,,*apt] ,,xiii ,,composition ,,& ,,yield ,,( ,,*$d> ,,*eese #bbb-bdf ,composition ( milk1 :ey & *eese1 #baj2 ,relations ( fat to case9 9 normal milk1 #baa2 ,influ5ce ( fat 9 milk on yield ( *eese1 #bab2 ,fat loss 9 *eese-mak+1 #bac2 ,effect ( bact]ial-cont5t ( milk on yield ( *eese1 #bad2 ,factors affect+ ! moi/ure-cont5t ( ,*$d>1 #bae2 ,v>iations ( ! ,*$d> process1 #baf2 ,*$d>-type *eese f pa/euriz$ milk1 #bag2 ,club *eese1 #bah2 ,! /irr$-curd or granul> process1 #bai2 ,cali=nia ,jack *eese1 #bbj2 ,! wa%$-curd process1 #bba2 ,engli% dairy *eese1 #bbb2 ,p9eapple *eese1 #bbc2 ,leyd51 #bbd2 ,*$d> *eese ) pimi5tos1 #bbe2 ,sage *eese1 #bbf2 ,skimm$-milk *eese1 #bbg2 ,full skimm$-milk ,*$d> *eese1 #bbh2 ,half skimm$-milk ,*$d> *eese1 #bbi2 ,yield & qualities ( skimm$-milk ,*$d> *eese1 #bcj4 ,,*apt] ,,xiv ,,*$d> ,,*eese ,,rip5+ #bdg-bge ,fat1 #bca2 ,milk-sug>1 #bcb2 ,! salts1 #bcc2 ,gases1 #bcd2 ,case9 or prote9s1 #bce2 ,causes ( rip5+ *anges1 #bcf2 ,action ( ! r5net extract1 #bcg2 ,! action ( ! bact]ia1 #bch2 ,conditions affect+ ! rate ( *eese rip5+1 #bci2 ,! l5g? ( "t1 #bdj2 ,! temp]ature ( ! cur+-room1 #bda2 ,moi/ure-cont5t ( ! *eese1 #bdb2 ,! size ( ! *eese1 #bdc2 ,! am\nt ( salt us$1 #bdd2 ,! am\nt ( r5net extract1 #bde2 ,! influ5ce ( acid1 #bdf2 ,c>e ( ! *eese 9 ! cur+-room1 #bdg2 ,evaporation ( moi/ure f ! *eese dur+ rip5+1 #bdh2 ,p>aff9+1 #bdi2 ,%ipp+1 #bej4 ,defects 9 ,*$d> *eese3 ,defects 9 flavor1 #bea2 ,fe$y flavors1 #beb2 ,acid flavors1 #bec2 ,sweet or fruity flavors1 #bed2 ,defects 9 body & texture1 #bee2 ,loose or op5 texture1 #bef2 ,dry body1 #beg2 ,gassy textur$ *eese1 #beh2 ,acidy1 pa/y or s(t body & texture1 #bei2 ,defects 9 color1 #bfj2 ,defects 9 f9i%1 #bfa4 ,*$d> *eese judg+3 ,secur+ ! sample1 #bfb2 ,h[ to det]m9e quality1 #bfc2 ,causes ( v>iations 9 score1 #bfd2 ,! score-c>d1 #bfe4 ,,*apt] ,,xv ,,! ,,swiss ,,& ,,italian ,,gr\ps #bgf-bib ,swiss *eese3 ,! ,swiss factory1 #bff2 ,! milk1 #bfg2 ,r5net extract1 #bfh2 ,/>t]1 #bfi2 ,! mak+ process1 #bgj2 ,cur+ ,swiss1 #bga2 ,block ,swiss1 #bgb2 ,%ipm5t1 #bgc2 ,qualities ( ,swiss *eese1 #bgd2 ,composition & yield1 #bge2 ,! ,italian gr\p3 ,p>mesan1 #bgf2 ,regianito1 #bgg4 ,,*apt] ,,xvi ,,miscellane\s ,,v>ieties ,,& ,,by-,,products #bic-bif ,caciocavallo1 #bgh2 ,sap sago1 #bgi2 ,album9 *eese1 #bhj2 ,myso/1 ,norwegian :ey *eese1 #bha2 ,:ey butt]1 #bhb4 ,,*apt] ,,xvii ,,*eese ,,factory ,,con/ruction1 ,,equipm5t1 ,,organization #big-caj ,locat+ ! site1 #bhc2 ,! build+1 #bhd2 ,heat+ plant1 #bhe2 ,cur+-rooms1 #bhf2 ,light1 #bhg2 ,v5tilation1 #bhh2 ,boil]-room1 #bhi2 :ey tanks1 #bij2 ,/ore-room1 #bia2 ,! floors1 #bib2 ,arrangem5t ( ma*9]y & rooms1 #bic2 ,arrangem5ts = cleanl9ess1 #bid2 ,equipm5t & supplies li/1 #bie2 ,factory organization1 #bif4 ,,*apt] ,,xviii ,,hi/ory ,,& ,,developm5t ,,( ,,! ,,*eese ,,indu/ry ,,9 ,,am]ica #caa-cbf ,! factory sy/em1 #big2 ,introduction ( factory sy/em 9 ,canada1 #bih2 ,introduction ( *$d>+1 #bii2 ,introduction ( ,swiss & ,limburg]1 #cjj2 ,numb] & di/ribution ( *eese factories1 #cja2 ,total production ( *eese 9 ! ,unit$ ,/ates1 #cjb2 ,rank ( ! lead+ *eese-produc+ /ates1 #cjc2 ,exportation & importation ( *eese by ! ,unit$ ,/ates1 #cjd2 ,av]age ye>ly price ( *eese1 #cje2 ,canadian *eese /ati/ics1 #cjf2 ,introduction ( *eese-mak+ into new regions1 #cjg4 ,,*apt] ,,xix ,,te/+ #cbg-cdb ,! fat te/1 #cjh2 ,sampl+ ! milk1 #cji2 ,add+ ! acid1 #caj2 ,c5trifug+1 #caa2 ,read+ ! te/1 #cab2 te/+ :ey = fat1 #cac2 te/+ *eese = fat1 #cad2 ,read+ ! te/1 #cae2 ,! ,h>t case9 te/1 #caf2 ,solids 9 ! milk1 #cag2 ! lactomet]1 #cah2 ,calculat+ ! solids n fat 9 ! milk1 #cai2 ,te/+ *eese = moi/ure1 #cbj4 ,,*apt] ,,xx ,,m>ket+ #cdc-cfa ,buy+ milk1 #cba2 ,*eese yield basis ( buy+ milk1 #cbb2 ,fat basis = paym5t ( milk1 #cbc2 ,weight basis or pool+ me?od = paym5t ( milk1 #cbd2 ,fat-plus-two me?od = paym5t ( milk1 #cbe2 ,comp>ison ( me?ods1 #cbf2 ,laws gov]n+ ! production & sale ( milk1 #cbg2 ,m>ket+ ( *eese1 #cbh2 ,m]cantile ex*anges1 #cbi2 ,m>ket+ p]i%able v>ieties1 #ccj2 ,di/ribution ( price1 #cca2 ,/&>ds1 #ccb2 ,laws relat+ to *eese m>ket+1 #ccc4 ,,*apt] ,,xxi ,,*eese ,,9 ,,! ,,h\sehold #cfb-cha ,food value ( *eese1 #ccd2 ,dige/ibility ( *eese1 #cce2 ,*eese flavor1 #ccf2 ,relation to heal?1 #ccg2 ,*eese poison+1 #cch2 ,prop] place 9 ! diet1 #cci2 ,c>e ( *eese1 #cdj2 ,food value & price1 #cda2 ,me?ods & recipes = us+ *eese1 #cdb4 ,,! ,,book ,,( ,,*eese ,,*apt] ,i ,,g5]al ,,/atem5t ,,on ,,*eese ,*eese is a solid or semi-solid prote9 food product manufactur$ f milk4 ,its solidity dep5ds on ! curdl+ or coagulation ( "p or all ( ! prote9 & ! expulsion ( ! wat]y "p or :ey4 ,! coagulum or curd s =m$ incloses "p ( ! milk-s]um 7te*nically :ey7 or wat]y portion ( ! milk1 "p ( ! salts1 "p or all ( ! fat1 & an aliquot "p ( ! milk-sug>4 ,! loss 9 manufacture includes a small fraction ( ! prote9 & fat1 ! l>g] proportion ( ! wat]1 salts & milk-sug>4 #a4 ,nature ( *eese4--,milk ( itself is an exce$+ly p]i%able product4 ,*eese pres]ves ! mo/ important nutri5t p>ts ( ! milk 9 condition = consumption ov] a mu* long] p]iod4 ,! duration ( ?is p]iod & ! rip5+ & o!r *anges tak+ place dep5d v closely on ! composition ( ! fre%ly made *eese4 ,!re is an intimate relation betwe5 ! wat]1 fat1 prote9 & salt-cont5t ( ! newly made *eese & ! rip5+ processes :i* produce ! p>ticul> flavors ( ! product :5 x is ready = ! consum]4 ,?is relation is ess5tially biological4 ,a *eese conta9+ #fj to #ge p] c5t ( wat]1 z 9 cottage *eese 7! s\r-milk *eese s widely made 9 ! homes71 mu/ be eat5 or lo/ 9 a v few days4 ,spoilage is v rapid4 ,9 contra/ to ?is1 ! ,italian ,p>mesan1 ) #cj to #cb p] c5t ( wat]1 requires two to ?ree ye>s = prop] rip5+4 ,! *eeses made f s\r$ skim-milk probably repres5t ! mo/ anci5t =ms ( *eese-mak+4 ,_! orig9 is lo/ 9 antiquity4 ,! mak]s ( ,roque=t *eese cite passages f ,pl9y :i* !y ?9k ref] to an e>ly =m ( t product4 ,x is c]ta9 t *eese 9 "s =m has be5 famili> to man ?r\gh\t hi/oric times4 ,! te*nical lit]ature ( *eese-mak+ is1 h[ev]1 ess5tially rec5t4 ,! old] lit]ature may be cit$ to foll[ ! hi/orical *anges 9 details ( practice4 #b4 ,*eese-mak+ z an art has be5 develop$ to high /ages ( p]fection 9 widely sep>ate localities4 ,! be/ kn[n v>ieties ( *eese be> ! geographical names ( ! places ( _! orig94 ,! practices ( mak+ & h&l+ su* *eeses h be5 develop$ 9 intimate relation to climate1 local conditions & ! habits ( ! p4 ,s close has be5 ?is adju/m5t 9 "s cases1 t ! removal ( exp]t mak]s ( su* *eeses to new regions has result$ 9 total failure to transplant ! indu/ry4 #c4 ,*eese-mak+ z a sci5ce has be5 a comp>atively rec5t developm5t4 ,x has be5 p>tly a natural outgr[? ( ! desire ( emigrant peoples to c>ry ) !m ! arts ( _! ance/ral home1 p>tly ! desire to manufacture at home ! good ?+s met 9 =eign travel4 ,its developm5t has be5 l>gely co9cid5t ) ! developm5t ( ! agricultural s*ool & ! sci5ce ( dairy biology4 ,ev5 n[ we h b a limit$ k ( a few ( ! #ejj or m v>ieties ( *eese nam$ 9 ! lit]ature4 ,x is desirable to br+ toge!r ! k ( und]ly+ pr9ciples z f> z !y are kn[n4 ,no te*nical description ( a *eese-h&l+ process c replace exp]i5ce4 ,descriptions ( appe>ances & textures ( curd 9 t]ms def9ite en\gh to be und]/ood by beg9n]s h be5 f\nd to be impossible4 ,x is possible1 h[ev]1 to lay d[n pr9ciples & ess5tials ( practice :i* are common to ! indu/ry & =m ! f\ndation = intellig5t "w4 ,*eese-mak+ w be a sci5ce only z we dep>t f ! m]e repetition ( a r\t9e or rule-(-?umb practice & und]/& ! und]ly+ pr9ciples4 #d4 ,problems 9 *eese-mak+4--,any und]/&+ ( ^! problems calls = a work+ k ( ! v complex s]ies ( factors involv$4 ,^! include ! *emical composition ( ! milk1 ! nature ( r5net & "* ( its action "u ! conditions met 9 *eese-mak+1 ! nature ( ! micro-organisms 9 milk1 & ! me?ods ( controll+ !m1 _! relation to acidity & to ! rip5+ ( ! *eese4 ,to ^! sci5tific dem&s mu/ be add$ acqua9tance ) ! te*nique ( ! :ole milk indu/ry1 f its production & h&l+ on ! f>m ?r\gh ! multiplicity ( details ( factory in/allation & organization1 to ^? intangible factors conc]n$ ) ! texture1 body1 odor & ta/e ( ! v>i$ products made f x4 ,"s ( ^! factors c be adequately describ$2 o!rs h ?us f> be5 h&$ on f work] to work] b h baffl$ e ef=t at /&>dization or def9ition4 #e4 ,hi/ory4--,! record$ hi/ory ( ! common v>ieties ( *eese is only fragm5t>y4 ,practices at "o "t m]ely local 9 orig9 foll[$ ! l9es ( emigration4 ,records ( processes ( manufacture 7 n kept4 ,! cont9uance ( a p>ticul> practice dep5d$ on ! skill & memory ( ! emigrant1 :o call$ 8 *eese aft] ! place ( orig94 ,o!r names ( ! same k9d 7 appli$ by ! mak]s = sell+ purposes4 ,! widely kn[n names 7 ?us almo/ all orig9ally geographical4 ,"s ( !m1 su* z ,gorgonzola1 are us$ = *eeses n n[ made at ! places ^: names !y be>4 ,naturally1 ?is me?od ( developm5t has produc$ national gr\ps ( *eeses :i* h _m common *>act]i/ics b diff] 9 detail4 ,! ,engli% *eeses =m a typical gr\p ( ?is k9d4 ,emigration to ,am]ica c>ri$ ,engli% practices across ! ,atlantic4 ,! /ory ( *eese-mak+ 9 ,am]ica has be5 s closely l9k$ ) ! developm5t ( ! ,am]ican ,*$d> process t ! hi/orical aspects ( ! indu/ry 9 ?is c\ntry are consid]$ "u t head 9 ,*apt] ,,viii4 ,,*apt] ,,ii ,,! ,,milk ,,9 ,,its ,,relation ,,to ,,*eese ,! opaque :iti% liquid1 secret$ by ! mamm>y gl&s ( female mammals = ! n\ri%m5t ( _! "y1 is kn[n z milk4 ,! milk ( ! c[ is ! k9d commonly us$ = *eese-mak+ 9 ,am]ica4 #f4 ,factors affect+ ! quality4--,! process ( *eese-mak+ beg9s ) draw+ ! milk f ! udd]4 ,! c>e & treatm5t ! milk receives1 :ile be+ drawn1 & its subsequ5t h&l+1 h a decid$ influ5ce on its qualities4 ,! process ( *eese-mak+ is v>i$ accord+ to ! qualities ( ! milk4 ,!re are five factors t influ5ce ! quality ( ! milk = *eese-mak+3 7#a7 its *emical composition2 7#b7 ! flavor ( fe$ eat5 by ! c[2 7#c7 ! absorption ( flavors & odors f ! atmosph]e2 7#d7 ! heal? ( ! c[2 7#e7 ! bact]ia pres5t4 ,! fir/ factor is dep5d5t on ! bre$ & individuality ( ! c[4 ,! o!r f\r factors are almo/ entirely )9 ! control ( man4 ,( ^! factors1 numb] five is ( ! mo/ importance1 & is ! "o mo/ frequ5tly neglect$4 #g4 ,*emical composition4--,! high1 l[ & av]age composition ( milk is approximately z foll[s3 ,,table ,i ,,composition ,,( ,,milk ---------------------------------------- ---------- ,,wat] ,,fat ,,case9 ,,sug> ,,album9 ,,a% ,,p] ,,p] ,,p] ,,p] ,,p] ,,p] ,,c5t ,,c5t ,,c5t ,,c5t ,,c5t ,,c5t ---------------------------------------- ---------- ,high #hh4ij #e4ej #c4jj #e4jj 4#gb 4#gc ,l[ #he4je #c4jj #b4aj #d4fj 4#gj 4#gj ,av]age #hg4dg #c4hj #b4ej #d4hj 4#ga 4#gb ---------------------------------------- ---------- #h4 ,factors caus+ v>iation 9 composition4--,! composition ( c['s milk v>ies accord+ to sev]al factors4 ,! composition ( ! milk ( diff]5t bre$s diff]s to su* a degree t :ole s]ies ( factories are f\nd ) l[] or high] figures ?an ^! av]ages on acc\nt ( dom9ant pres5ce ( p>ticul> k9ds ( cattle4 ,! foll[+ table %[s ! usual effect ( bre$ on fat & total solids ( milk3 ,,table ,,ii ,,! ,,usual ,,effect ,,( ,,bre$ ,,( ,,c[s ,,on ,,fat ,,& ,,total ,,solids ,,( ,,milk ---------------------------------------- -- ,,av]ages ,,bre$ ,,( ,,c[s ----------------------- ,fat ,total ,solids ,p] ,c5t ,p] ,c5t ---------------------------------------- - ,j]sey #e4fb #ad4gd ,gu]nsey #e4cd #ad4gj ,%or?orn #d4ag #ac4da ,ayr%ire #c4fa #ab4gb ,hol/e9-,friesian #c4cj #aa4hi ---------------------------------------- - ,! figures#a 9 ,tables ,i & ,,ii are compil$ & av]ag$ f a l>ge numb] ( analyses made at diff]5t agricultural exp]im5t /ations4 ,?is v>iation n only affects ! fat1 b all con/itu5ts ( ! milk4 ,:ile !re is a diff]5ce 9 ! composition ( ! milk f c[s ( diff]5t bre$s1 !re is almo/ z wide v>iation 9 ! composition ( ! milk f s+le c[s#b ( ! same bre$4 ,) ! same c[ ! /age ( lactation causes a wide v>iation 9 ! composition ( ! milk4#c ,z ! p]iod ( lactation advances1 ! milk increases 9 p]c5tage ( fat & o!r solids4 #i4 ,milk con/itu5ts4--,f ! /&po9t ( ! *eese-mak]1 ! significant con/itu5ts ( milk are wat]1 fat1 case91 milk-sug>1 album91 a% & enzymes4 ,^! w be discuss$ sep>ately4 #aj4 ,wat]4--,! ret5tion ( ! solids & ! elim9ation ( ! wat] are among ! *ief consid]ations 9 *eese-mak+4 ,wat] =ms #hd to #hi p] c5t ( milk4 ,*eese-mak+ calls = ! r$uction ( ?is p]c5tage to t typical ( ! p>ticul> v>iety ( *eese desir$ ) ! lea/ possible loss ( milk solids4 ,?is f9al p]c5tage v>ies f #cj to #gj p] c5t ) ! v>iety ( *eese4 ,! wat] has two uses 9 ! *eese3 7#a7 ,x imp>ts smoo?ness & mell[ness to ! body ( ! *eese2 7#b7 x furni%es suitable conditions = ! action ( ! rip5+ ag5ts4 ,to "s ext5t ! wat] may supplem5t or ev5 replace fat 9 its effect on ! texture ( ! *eese4 ,if ! *eese is prop]ly made1 ! wat] pres5t is 9 su* comb9ation z to give no sugge/ion ( a wet or leaky product4 #aa4 ,fat4--,fat is pres5t 9 ! milk 9 ! =m ( susp5d$ small transp>5t globules 7z an emulsion74 ,^! globules v>y 9 size ) ! bre$ & individuality ( ! c[ & 9 color f a v light yell[ to a deep yell[ %ade z s\ght 9 butt]4 ,milk ) small fat globules is pref]r$ = *eese-mak+1 because ^! are n s easily lo/ 9 ! process4 ,milk-fat is made up ( sev]al diff]5t comp\nds call$ glyc]ids1#d :i* are =m$ by ! union ( an organic acid ) glyc]9e z a base4 ,fat is important 9 *eese-mak+ = two reasons3 7#a7 ,its influ5ce on ! yield ( *eese2 7#b7 its effect on ! quality ( ! *eese4 ,_m ( ! details ( *eese-mak+ processes h be5 develop$ to prev5t ! loss ( fat 9 manufacture4 ,! yield ( *eese is almo/ directly 9 proportion to ! am\nt ( fat 9 ! milk2 nev]!less1 because ! solids n fat d n increase exactly 9 proportion to ! fat1 ! *eese yield is n exactly 9 proportion to ! fat4 ,! fat1 h[ev]1 is a good index ( ! *eese-produc+ p[] ( ! milk4 #ab4 ,case94--,*eese-mak+ is possible because ( ! peculi> prop]ties ( case94 ,?is is ! fundam5tal sub/ance ( *eese-mak+ because x has ! capacity to coagulate or curdle "u ! action ( acid & r5net enzymes4 ,case9 is an extremely complex organic comp\nd4#e ,au?orities disagree reg>d+ its exact composition1 b x conta9s v>y+ am\nts ( c>bon1 oxyg51 nitrog51 hydrog51 phosphorus & sulfur1 & x usually is comb9$ ) "s =m ( lime or calcium phosphate4 ,x belongs to ! g5]al class ( nitrog5-conta9+ comp\nds call$ prote9s4 ,x is pres5t 9 milk 9 ! =m ( extremely m9ute gelat9\s p>ticles 9 susp5sion4 ,case9 is insoluble 9 wat] & dilute acids4 ,! acids1 :5 add$1 cause a heavy1 :ite1 m or less floccul5t precipitate4 ,r5net 7,*apt] ,,iii7 causes ! case9 to coagulate 7curdle71 =m+ a jelly-l mass call$ curd1 :i* is ! basis ( manufacture 9 mo/ types ( *eese4 ,9 ! =mation ( ?is coagulum 7curd71 ! fat is imprison$ & held4 ,! case9 comp\nds 9 ! curd hold ! moi/ure & give firmness & solidity ( body to ! *eese4 ,case9 conta9s ! prote9 mat]ials 9 :i* important rip5+ *anges take place4 ,^! *anges r5d] ! case9 m soluble1 & are ?\ght to be ! s\rce ( c]ta9 *>act]i/ic *eese flavors4 #ac4 ,milk-sug>4--,milk-sug> 7lactose7 is pres5t 9 solution 9 ! wat]y "p ( ! milk4 ,x =ms on ! av]age ab\t #e p] c5t ( c['s milk4 ,s9ce x is 9 solution1 *eese reta9s ! aliquot "p ( ! total repres5t$ by ! wat]-cont5t ( ! *eese1 plus any "p ( ! sug> :i* has ent]$ into comb9ation ) ! milk solids dur+ ! s\r+ process4 ,! l>g] "p ( ! lactose passes (f ) ! :ey4 ,lactose#f is attack$ by ! lactic-acid bact]ia & by !m is *ang$ to lactic acid4 ,*eeses 9 :i* ?is s\r+ process goes on quickly1 soon conta9 a l>ge en\gh p]c5tage ( acid to *eck ! rott+ ( ! *eese by decay organisms4 ,)\t ?is s\r+1 mo/ v>ieties ( *eese w beg9 to spoil quickly4 ,= ea* v>iety !re is a prop] balance betwe5 ! s\r+1 :i* int]rupts ! gr[? ( _m k9ds ( putrefactive bact]ia1 & ! developm5t ( ! =ms :i* are ess5tial to prop] rip5+4 #ad4 ,album94--,?is is a =m ( prote9 :i* is 9 solution 9 ! milk4 ,album9 =ms ab\t #j4g p] c5t ( c['s milk4 ,x is n coagulat$ by r5net4 ,mo/ r5net *eeses1 !re=e1 reta9 only t portion ( ! total album9 held 9 solution 9 ! wat] reta9$1 z 9 ! case ( milk-sug>4 ,album9 is coagulat$ by heat1 =m+ a film or membrane ^u ! surface4 ,!re are c]ta9 k9ds ( *eese1 su* z ,ricotte1 made by ! recov]y ( album9 by heat+4 #ae4 ,a%4--,! a% or m9]al con/itu5ts make up ab\t #j4g p] c5t ( c['s milk4 ,?is total includes v small am\nts ( a great _m sub/ances4 ,! exact =m ( "s ( ! sub/ances is /ill unkn[n4 ,( ^! salts1 ! calcium or lime & phosphorus salts are mo/ important 9 *eese-mak+4 ,!y are p>tially or completely precipitat$ by pa/eurization4 ,aft] su* precipitation r5net fails to act#g or acts v sl[ly2 h5ce pa/euriz$ milk _c be us$ = mak+ r5net *eese unless ! lo/ salts are replac$1 or ! condition ( ! case9 is *ang$ by ! addition ( "s sub/ance1 be=e curdl+ is attempt$4 #af4 ,enzymes4--,milk also conta9s enzymes4 ,^! are *emical f]m5ts secret$ by ! udd]4 ,!y h ! p[] to produce *anges 9 organic comp\nds )\t !mselves und]go+ any *ange4 ,m9ute am\nts ( sev]al enzymes are f\nd 9 milk z foll[s3 ,dia/ase1 galactase1 lipase1 catalase1 p]oxidase & r$uctase4 ,j :at "p !y play 9 *eese-mak+ is n def9itely kn[n4 #ag4 ,! flavor ( fe$s eat5 by ! c[4--,undesirable flavors 9 ! milk are due _m times to ! use ( fe$ ) v pron\nc$ flavors4 ,! mo/ common ( ^! fe$s are onions1 g>lic1 turnips1 cabbage1 decay$ ensilage1 v>i\s we$s & ! l4 ,^! undesirable flavors rea* ! milk because ! sub/ances are volatile & are able to pass ?r\gh ! tissues ( ! animal4 ,:ile fe$ conta9+ ^! flavors is be+ dige/$1 ^! volatile sub/ances are n only pres5t 9 ! milk1 b 9 all ! tissues ( ! animal4 ,by ! "t ! process ( dige/ion is complet$1 ! volatile flavors h l>gely pass$ away4 ,!re=e1 if ! times ( milk+ & fe$+ are prop]ly regulat$1 a dairy-man may fe$ consid]able quantities ( /rong-flavor$ products1 su* z turnip1 cabbage & o!rs1 )\t any appreciable effect on ! flavor ( ! milk4 ,to accompli% ?is successfully1 ! c[s %\ld be f$ imm$iately be=e or imm$iately aft] milk+1 pref]ably aft] milk+4 ,?is all[s "t = ! dige/ive process to take place & = ! volatile sub/ances to disappe>4 ,if1 h[ev]1 milk+ is p]=m$ ?ree or f\r h\rs aft] fe$+1 ^! volatile sub/ances are pres5t 9 ! milk & flavor x4#h ,9 ! case ( ^? plants :i* gr[ wild 9 ! pa/ure1 & to :i* ! c[s h cont9u$ access1 x is m difficult to prev5t bad flavor 9 ! milk4 ,! c[s may be all[$ to graze = a %ort "t only1 & t imm$iately aft] milk+1 )\t affect+ ! flavor ( ! milk4 ,?is w make x necess>y to supplem5t ! pa/ure ) dry fe$1 or to h ano!r pa/ure :]e ^! undesirable plants d n gr[4 ,undesirable flavors are usually noticeable 9 ! milk :5 ! c[s are turn$ out to pa/ure = ! fir/ "t 9 ! spr+2 & :5 !y are pa/ur$ on rank fall fe$1 su* z second gr[? clov]4 #ah4 ,absorption ( odors4--,milk1 especially :5 w>m1 possesses a rem>kable ability to absorb & reta9 odors f ! surr\nd+ atmosph]e4#i ,= ?is reason1 ! milk %\ld be h&l$ only 9 places free f su* odor4 ,"s ( ! common s\rces ( ^! undesirable odors are bad-smell+ /ables1 /rong-smell+ fe$s 9 ! /able1 dirty c[s1 arat+ milk ne> hog-p5s1 b>n-y>ds & swill b>rels4 ,! only way to prev5t ^! undesirable flavors & odors is n to expose ! milk to !m4 ,! safe/ policy is to remove ! s\rce ( ! odor4 #ai4 ,effect ( condition ( ! c[4--,any factor :i* affects ! c[ is reflect$ 9 ! composition & physiological "* ( ! milk4 7#a7 ,colo/rum4 ,milk secret$ j be=e or j aft] p>turition is diff]5t 9 physical prop]ties & *emical composition f t secret$ at any o!r "t dur+ ! lactation p]iod4 ,?is milk is kn[n z colo/rum4 ,x is consid]$ unfit = human food1 ei!r z milk or 9 products manufactur$ f ! milk4 ,mo/ /ates#aj consid] colo/rum adult]at$ milk1 & prohibit ! sale ( ! product = fifte5 days prec$+ & = five days aft] p>turition4 7#b7 ,disease4 ,:5 disease is detect$ 9 ! c[1 ! milk %\ld at once be disc>d$ z human food4 ,"s diseases are common bo? to ! c[ & to man1 su* z tub]culosis1 foot-&-m\? disease4 ,if su* diseases are pres5t 9 ! c[1 ! milk may act z a c>ri] to man4 ,dige/ive disord]s ( any sort 9 ! c[ are frequ5tly accompani$ by undesirable flavors 9 ! milk4 ,^! are n ?\ght to be due to ! fe$1 b to ! abnormal condition ( ! c[4 ,:5 ! normal condition is re/or$1 ^! undesirable flavors disappe>4 #bj4 ,bact]ia 9 ! milk4--,bact]ia are microscopic unicellul> plants1 )\t *lorophyll4 ,besides bact]ia1 !re are o!r =ms ( ! l[] ord]s ( plants f\nd 9 milk1 su* z yea/s & molds4 ,:ile ! bact]ia are normally ! m important1 frequ5tly yea/s & molds produce significant *anges 9 milk & o!r dairy products4 ,bact]ia are v widely di/ribut$ ?r\gh\t nature4 ,!y are s small t !y may easily float 9 ! air or on p>ticles ( du/4 ,_m gr\ps ( bact]ia are s resi/ant to adv]se conditions ( gr[? t !y may be pres5t 9 a dormant or spore /age1 &1 !re=e1 n be easily recogniz$2 :5 suitable environm5ts = gr[? are aga9 produc$1 developm5t beg9s at once4 ,!y are f\nd 9 all surface wat]1 9 ! e>? & ^u all organic matt]4 ,!re are a great _m diff]5t gr\ps ( bact]ia2 "s are b5eficial1 & "s are h>mful4 ,z !y are s small1 x is difficult to diff]5tiate betwe5 ! b5eficial & h>mful k9ds1 except by ! results produc$1 or by a c>eful /udy 9 an especially equipp$ laboratory4 ,! bact]ia multiply v rapidly4 ,?is is br\ght ab\t by fission2 t is1 ! cell-walls are drawn 9 at "o place ar\nd ! cell1 & :5 ! walls unite at ! c5t]1 ! cell is divid$4 ,!re are !n two bact]ia4 ,9 "s cases1 division takes place 9 tw5ty to ?irty m9utes4 ,l o!r plants1 !y are v s5sitive to food supply1 to temp]ature & to moi/ure1 z conditions ( gr[?4 ,inasmu* z ! bact]ia are plant cells1 !y mu/ absorb _! food f mat]ials 9 solution4 ,!y may live on solid sub/ances1 b ! food elem5ts mu/ be r5d]$ soluble be=e !y c be us$4 ,mo/ bact]ia pref] a neutral or slightly acid m$ium = gr[?1 r ?an an alkal9e reaction4 ,ord9>y milk makes a v favorable m$ium = ! gr[? ( bact]ia1 because x is an adequate & easily available food supply4 ,9 milk1 c]ta9 gr\ps ( bact]ia are commonly pres5t1 b _m o!rs :i* happ5 to get into x live & multiply rapidly4 ,a favorable temp]ature is v necess>y = su* organisms to multiply4 ,!re is a range ( temp]ature1 m or less wide1 at :i* ea* gr\p ( bact]ia gr[s & multiplies ) ! greate/ rapidity4 ,?is range v>ies ) ! diff]5t gr\ps1 b mo/ ( !m f9d temp]atures betwe5 #ge ,f4 & #ie ,f4 ! mo/ favorable = gr[?4 ,excessive heat kills ! bact]ia4 ,l[ temp]atures /op gr[?1 b kill few if any bact]ia4 ,temp]atures ( #ej ,f4 & l[] ret>d ! gr[? ( mo/ =ms ( bact]ia f\nd commonly 9 milk4 ,_m =ms w sl[ly develop1 h[ev]1 bel[ #ej & "s gr[? w occur d[n to ! freez+ po9t4 ,milk held at #ej ,f4 or l[] w rema9 9 good condition long en\gh to be h&l$ )\t injury to quality until receiv$ 9 ! *eese factory4 ,9 ! place ( se$s1 "s gr\ps ( bact]ia =m spores4 ,! spores are exce$+ly resi/ant to unfavorable conditions ( gr[?1 su* z heat1 cold1 dry+1 food supply & ev5 *emical ag5ts4 ,?is prop]ty makes x difficult to de/roy su* bact]ia4 #ba4 ,gr\ps ( bact]ia 9 milk4--,milk :5 fir/ drawn usually %[s an amphot]ic reaction2 t is1 x w give ! acid & alkal9e reactions ) litmus pap]4 ,"u normal conditions1 milk soon beg9s to und]go *anges1 due to ! bact]ia4 ,*anges produc$ 9 ?is way are call$ f]m5tations2 ! ag5ts caus+ !m1 f]m5ts4 ,normally ! acid f]m5tation takes place fir/1 & lat] o!r f]m5tations or *anges beg91 :i*1 aft] a "t1 s decompose ! milk t x w n be suitable = *eese-mak+ or human consumption4 ,! foll[+ gr\p+ ( ! organisms 9 milk is bas$ on _! effects on ! milk itself#aa3 ,i4 ,acid-produc+ types4 ,,ii4 ,peptoniz+ types4 ,,iii4 ,in]t types4 ,,iv4 ,alkali-produc+ types4 ,v4 ,butyric f]m5t+ types4 ,ea* type ( bact]ia produces m or less specific *anges 9 ! milk4 ,z a g5]al rule1 ! pr$om9ance ( "o ( ^! types is an aid 9 ! int]pretation ( ! quality ( ! product at ! "t ( analysis1 su* z ! age1 ! temp]ature at :i* x has be5 held1 ! conditions "u :i* x 0 produc$ &1 9 "s cases1 ! g5]al s\rce ( ! contam9ation4 ,! reaction due to c]ta9 bact]ia is utiliz$ 9 ! manufacture & h&l+ ( dairy products2 o!r gr\ps h delet]i\s effects4 7,see ,fig4 #b47 ,illu/ration3 ,,fig4 #b4--;,effect ( diff]5t f]m5tations ( milk3 ,u1 ,curd pitt$ ) gas holes2 ,g & ,o1 gassy curds :i* float2 ,k1 smoo?1 solid desirable curd4 #bb4 ,acid f]m5tation ( milk4--,by f> ! mo/ common & important f]m5tation tak+ place 9 milk is due to ! action ( ! lactic acid-=m+ bact]ia on ! milk-sug> or lactose4 ,! bact]ia t br+ ab\t ?is f]m5tation may be divid$ into sev]al gr\ps on ! basis ( _! morphology1 proteolytic activity1 gas production1 temp]ature adaptation & production ( sub/ances o!r ?an lactic acid4 ,! l>g] numb] ( organisms produc+ lactic acid 9 milk also produce o!r organic acids 9 great] or less abundance4 ,inasmu* z lactic acid is ! pr9cipal sub/ance produc$1 !y are call$ lactic acid organisms4 ,?is gr\p conta9s diff]5t k9ds ( organisms :i* may be subdivid$ into small gr\ps z foll[s3 7a7 ,bact]ium lactis-acidi gr\p4 7b7 ,bact]ium colon-arog5es gr\p4 7c7 ,acid peptoniz+ gr\p4 7d7 ,bacillus bulg>icus gr\p4 7e7 ,acid cocci or weak acid-produc+ gr\p4 #bc4 ,bact]ium lactis-acidi gr\p4--,!re are _m /ra9s or v>ieties 9 ?is gr\p :i* are closely relat$ 9 _! activities4 ,!y are univ]sally pres5t 9 milk & are commonly ! greate/ causal ag5t 9 its s\r+4 ,!y are widely di/ribut$ 9 nature4 ,at a temp]ature ( #fe ,f4 to #ie ,f41 ^! bact]ia gr[ & multiply v rapidly2 at #gj ,f4 7approximately #bj ,c47 ^! =ms usually outgr[ all o!rs4 ,! total am\nt ( acid produc$ 9 milk by ^! organisms v>ies f #j4f ( "o p] c5t to #a p] c5t acid calculat$ z pure lactic acid4 ,^! =ms coagulate milk to a smoo? curd ( uni=m consi/5cy4 ,9 addition to ! lactic acid1 !re are produc$ traces ( acetic1 succ9ic1 =mic & proprionic acids1 traces ( c]ta9 alcohols1 aldehydes & e/]s4 ,sub/ances o!r ?an lactic acid are n produc$ by organisms ( ?is gr\p to su* an ext5t z to imp>t undesirable flavors to ! milk4 ,! action ( ?is gr\p on ! milk prote9s is v slight4 ,!y produce no visible sign ( peptonization4 ,! ,b4 lactis-acidi gr\p ( organisms are ess5tial to ! production ( ! initial acidity necess>y 9 mo/ types ( *eese4 ,! practical culture & utilization ( !m = ?is purpose "u factory conditions are discuss$ 9 ,*apt] ,,iv1 entitl$ ,lactic ,/>t]s4 #bd4 ,colon-arog5es gr\p4--,?is gr\p takes its "n f a typical species1 ,bact]ium coli communis1 :i* is a normal inhabitant ( ! inte/9es ( man & animals1 & f ,bact]ium coli a]og5es1 :i* is simil> 9 _m respects to ,b4 coli communis4 ,! initial pres5ce ( ^! bact]ia 9 milk is indicative ( fecal contam9ation or unclean conditions ( production4 ,^! organisms1 h[ev]1 gr[ & develop 9 milk v rapidly at high temp]atures ( h&l+4 ,! total acidity produc$ by ^! =ms is less ?an t by ! ,bact]ium lactis-acidi gr\p4 ,( ! acid produc$1 less ?an #cj p] c5t is lactic acid2 ! o!r acids are =mic1 acetic1 proprionic & succ9ic4 ,! l>ge p]c5tage ( ^! acids1 ) comp>atively l>ge am\nts ( c]ta9 alcohols1 aldehydes & e/]s1 inv>iably imp>t undesirable flavors & odors to ! milk4 ,memb]s ( ?is gr\p uni=mly f]m5t ! lactose ) ! production ( ! gases1 c>bon dioxide & hydrog54 ,! milk is coagulat$ into a lumpy curd1 conta9+ gas pockets4 #be4 ,acid peptoniz+ gr\p4--,^! are (t5 associat$ ) colon organisms4 ,! gr\p includes ^? bact]ia :i* coagulate milk ) an acid curd & subsequ5tly p>tly dige/ x4 ,!y gr[ & multiply rapidly at a temp]ature betwe5 #fe & #ih ,f4 ,!y imp>t undesirable flavors & odors to ! milk1 :i* appe> to be due to ! =mation ( acids o!r ?an lactic acid1 & to action on ! milk prote9s4 #bf4 ,bacillus bulg>icus gr\p4--,^! organisms gr[ be/ at a temp]ature ( #aje to #aae ,f4 ,!y w develop at l[] temp]atures1 b n s rapidly4 ,!y survive heat+ to #ace ,f4 )\t loss ( vigor1 z occurs 9 ,swiss *eese-mak+4 ,!y produce f #a to #d p] c5t ( acid 9 milk1 :i* is practically all lactic acid4 ,!y d n produce gas4 ,!y imp>t no undesirable flavors to ! milk4 #bg4 ,acid cocci or weak acid-produc]s4--,?is gr\p ( organisms is n v well def9$4 ,x consi/s mo/ly ( coccus =ms1 commonly f\nd 9 ! air & 9 ! udd]4 ,_! pres5ce 9 ! milk may indicate direct udd] contam9ation4 ,^! are reg>d$ z ( little importance1 unless 9 v l>ge numb]1 & !y h be5 only p>tially /udi$4 ,!y produce little or no lactic acid1 & small am\nts ( acetic1 proprionic1 butyric & caproic acids4 ,^! =ms r>ely create en\gh acid to coagulate milk4 #bh4 ,peptoniz+ organisms4--,?is gr\p includes all bact]ia :i* h a peptoniz+ effect on ! milk4 ,x includes ! acid peptoniz+ organisms1 al?\gh !y are ( prim>y importance 9 ! acid type ( bact]ia1 because ! acid-produc+ p[] is great] ?an ! peptoniz+ p[]4 ,"s ( ! specific organisms 9 ?is class are ,bacillus subtilis1 ,bact]ium prodigiosus & ,bact]ium liquefaci5s4 ,^! are commonly f\nd 9 soil wat] & 9 fecal mat]ial4 ,! pres5ce ( ^! organisms d5otes contam9ation f su* s\rces4 #bi4 ,in]t types4--,z ! "n indicates1 ^! are organisms n kn[n to h an appreciable effect on milk4 ,! ord9>y te/s fail to connect !m ) important processes2 h5ce !y appe> to fe$ ^u1 b n to affect ! milk 9 any s]i\s way4 ,milk ord9>ily conta9s m or less ( ^! organisms1 b no p>ticul> significance is atta*$ to _! pres5ce4 #cj4 ,alkali-produc+ bact]ia4--,?is gr\p ( organisms has only rec5tly be5 /udi$ 9 relation to its action on milk4 ,inve/igators /ill disagree z to ! usual p]c5tage 9 ! normal milk flora4 ,_! pres5ce 9 milk has be5 consid]$ to be relatively unimportant4 #ca4 ,butyric f]m5t+ types4--,organisms caus+ butyric f]m5tation may be pres5t 9 ! milk1 b seldom become active1 because !y are commonly anarobic & s w n develop 9 milk kept "u ord9>y conditions1 & ! rapid gr[? ( ! lactic acid-=m+ bact]ia prev5ts _! gr[?4 ,^! organisms act on ! milk-fat1 decompos+ x4 ,butyric acid f]m5tations are m common 9 old butt] & *eese4 ,9 ^!1 ! f]m5tation causes a rancid flavor4 #cb4 ,molds & yea/s4--,! cattle fe$ & ! air ( ! b>n always conta9 consid]able numb]s ( yea/s & mold spores4 ,yea/s h be5 f\nd by ,ha/+s#ab to cause an objectionable f]m5tation 9 ,wiscons9 *eese4 ,no fur!r /udy ( ?is gr\p z factors 9 *eese-h&l+ has be5 report$4 ,mold spores1 especially ^? ( ! blue or gre5 molds 7,p5icillum sp47 & ! black molds 7,mucors71 are always abundant 9 milk4 ,^! spores are c>ri$ into all *eeses made f unpa/euriz$ milk1 9 numb]s suffici5t to cov] ! *eeses ) mold if !y are p]mitt$ to gr[4 ,pa/eurization#ac kills mo/ ( !m4 ,! bord]-l9e s]ies commonly ref]r$ to z ! /repto?rix-act9omyces gr\p are also v abundant 9 all =age & are c>ri$ 9 l>ge numb]s into all milk & its products4 #cc4 ,bact]ial contam9ation ( milk4--,:5 drawn f ! c[1 milk is seldom if ev] /]ile4 ,organisms usually "w _! way f ! tip ( ! teat into ! udd] & multiply !re4 ,! =e milk usually conta9s m organisms ?an does t drawn lat]4 ,mo/ ( ! bact]ial contam9ation ( ! milk is due to ! h&l+ aft] x is drawn f ! c[4 #cd4 ,g]micidal effect ( milk4--,au?orities agree t :5 a bact]ial exam9ation ( ! milk is made1 h\r by h\r1 beg9n+ z soon z x is drawn f ! c[1 !re is no increase 9 ! numb] ( organisms = a p]iod ( sev]al h\rs at fir/1 b an actual r$uction n infrequ5tly takes place4 ,?is is call$ ! g]micidal#ad prop]ty ( milk4 ,! l[] ! temp]ature ( ! milk1 ! long] & less pron\nc$ is ! g]micidal action2 ! high] ! temp]ature1 ! %ort] & m pron\nc$ is ?is action4 ,?is is expla9$ z ei!r3 7#a7 a p]iod ( selection )9 :i* types ( bact]ia ent]+ by accid5t & unadapt$ = gr[? die (f2 or 7#b7 an actual weak antiseptic p[] 9 ! milk-s]um itself2 or 7#c7 ! =m+ ( clu/]s by ! bact]ia & s r$uc+ ! c\nt4 ,9 work+ on a small scale or on an exp]im5tal basis1 ?is prop]ty at times introduces a factor ( difficulty or error :i* is n to be lo/ sight ( 9 ! selection ( ! milk = su* purposes4 #ce4 ,s\rces & control ( bact]ia 9 milk4--,mo/ ( ! bact]ial infection ( milk is due to lack ( c>e 9 h&l+4 ,"s ( ! common s\rces#ae ( contam9ation are3 ! air 9 ! /able2 ! c['s body2 ! milk]2 ! ut5sils2 ! me?od ( h&l+ ! milk aft] x is drawn f ! c[2 unclean *eese factory conditions4 ,s9ce bact]ia cause v>i\s k9ds ( f]m5tation1 n only 9 ! milk b 9 ! products manufactur$ f x1 ! "q ( _! control is ( prime importance4 ,!re are two ways 9 :i* ! bact]ial gr[? 9 milk us$ = *eese-mak+ may be controll$3 7#a7 prev5tion ( infection2 7#b7 ! ret>dation ( _! developm5t :5 pres5t4 ,! =m] is accompli%$ by /rict cleanl9ess1 ! latt] by adequate cool+4 #cf4 ,! c[4--,! body ( ! c[ may be a s\rce ( bact]ial contam9ation4 ,bact]ia adh]e to ! hair ( ! animal1 & to ! scales ( ! sk91 & dur+ ! process ( milk+ ^! are v liable to fall into ! milk4 ,to prev5t ?is1 ! c[ %\ld be curri$ to remove all loose mat]ial & hair4 ,j be=e milk+1 ! udd] & flank %\ld be wip$ ) a damp clo?2 ?is removes "s ( ! mat]ial1 & causes ! rema9d] to adh]e to ! c[4 #cg4 ,/able air4--,if ! air ( ! /able is n clean1 x w be a s\rce ( contam9ation4 ,p>ticles ( du/ float+ 9 ! air c>ry m or less bact]ia1 & ^! fall into ! milk dur+ ! process ( milk+4 ,to keep ! /able air free f du/ at milk+ "t1 all op]ations :i* /ir up du/1 su* z fe$+1 bru%+ ! c[s1 clean+ ! floor1 %\ld be practic$ aft] milk+ or long en\gh be=e s t ! du/ w h settl$4 ,x is a good plan to close ! doors & to spr9kle ! floor j be=e milk+4 #ch4 ,! milk] himself may be a s\rce ( contam9ation4 ,he %\ld be clean & we> clean clo?+4 ,! h&s %\ld n be wet ) milk dur+ milk+4 ,illu/ration3 ,,fig4 #c4--,types ( small-top milk pails4 #ci4 ,ut5sils4--,! ut5sils are an important s\rce ( bact]ial contam9ation4 ,! bact]ia lodge 9 ! seams & corn]s unless ^! are well-flu%$ ) sold]4 ,f ^! seams !y are n easily remov$4 ,:5 fre% w>m milk is plac$ into su* ut5sils1 ! bact]ia beg9 to gr[ & multiply4 ,all ut5sils ) :i* milk comes 9 contact %\ld fir/ be r9s$ ) cold wat] & !n ?or\ghly wa%$ & f9ally scald$ ) boil+ wat]1 & dra9$ or bl[n absolutely dry4 ,!y %\ld !n be plac$ 9 an atmosph]e free f du/ until want$ = use aga94 ,if an arator is us$1 ?is %\ld be op]at$ 9 pure air1 free f odors & du/4 ,"o ( ! greate/ s\rces ( bact]ial contam9ation ( *eese milk is ! use ( ! milk-cans to return :ey to ! f>ms = pig fe$4 ,frequ5tly1 s\r :ey is left 9 ! cans until ready to fe$4 ,^! cans are !n n prop]ly wa%$ & scald$4 ,! practice ( pa/euriz+ ! :ey at ! *eese factory is a great help 9 prev5t+ ?is s\rce ( infection & ! spread+ ( disease4 ,! use ( a small-top milk pail#af is to be especially recomm5d$ 9 prev5t+ bact]ial contam9ation4 ,because ( ! small op5+1 bact]ia _c easily fall into ! milk 9 z l>ge numb]s z :5 ! :ole top ( ! pail is op54 7,see ,fig4 #c47 ,if a milk+ ma*9e#ag is us$1 great c>e mu/ be ex]cis$ to see t all p>ts t come 9 contact ) ! milk are clean$ aft] ea* milk+1 & !n put 9 a clean place until ready to use aga94 #dj4 ,! factory4--,ano!r s\rce ( contam9ation is ! *eese factory itself4 ,! *eese-mak] %\ld keep 8 factory 9 ! cleane/ condition possible1 n only because ( ! effect on ! milk itself1 b z a /imulus = ! produc]s to foll[ 8 example4 ,all doors & w9d[s 9 ! factory %\ld be scre5$ to keep out flies4 #da4 ,! control ( bact]ia4--,if1 9 spite ( prev5tive measures1 bact]ia get into ! milk1 _! gr[? c be ret>d$ by controll+ ! temp]ature4 ,if ! temp]ature ( ! milk1 z soon z drawn1 c be r$uc$ bel[ t at :i* ! bact]ia gr[ & multiply rapidly1 x w ret>d _! developm5t4 ,9 g5]al1 all milk %\ld be cool$ to #ej ,f4 or bel[4 ,9 cool+ ! milk1 x %\ld n be expos$ to du/ or odors4 ,"o ( ! be/ me?ods ( cool+ is to set ! c conta9+ ! milk into a tub ( cold runn+ wat]1 & !n /ir4 ,if runn+ wat] is n available1 cold well-wat]#ah may be us$1 b ! wat] %\ld be *ang$ sev]al times4 ,if ! milk is n /irr$ dur+ ! cool+ process1 x w n cool s rapidly1 because ! lay] ( milk next ! c w become cold & act z an insulator to ! rema9d] 9 ! c5t] ( ! c4 ,"o way to de/roy _m ( ! bact]ia 9 milk is by pa/eurization4 ,?is consi/s 9 heat+ ! milk to su* a degree t ! bact]ia are kill$1 & !n quickly cool+ x4 ,aft] pa/eurization1 ! milk is s *ang$ t "s k9ds ( *eese _c be made successfully4 #db4 ,f]m5tation te/4--,:5 a *eese-mak] is hav+ tr\ble ) gas 9 8 *eese1 or bad flavors1 he c g5]ally locate ! s\rce ( difficulty4 ,?is c be done by mak+ a small am\nt ( *eese f ea* patron's milk1 call$ a f]m5tation te/4#ai ,p9t or qu>t fruit j>s or milk bottles make suitable conta9]s4 ,!y %\ld be ?or\ghly wa%$ & scald$1 to be sure !y are clean & /]ile1 & !n cov]$ to prev5t contam9ation4 ,z ! milk is deliv]$ to ! factory1 a sample is tak5 ( ea* patron's milk4 ,! be/ way to secure ! sample is to dip ! /]ile j> 9 ! c ( milk z deliv]$ & fill two-?irds full ( milk4 ,! j>s are !n set 9 wat] at #aaj ,f4 to br+ ! temp]ature ( ! milk to #ih ,f4 ,! j> %\ld be kept cov]$4 ,a s9k or wa%-tub makes a conv5i5t place 9 :i* to keep ! j>s4 ,:5 ! temp]ature ( ! milk is #ih ,f41 t5 drops ( r5net extract or peps9 is add$ to ea* j>4 ,a uni=m temp]ature ( #ih ,f4 %\ld be ma9ta9$ 9 ! j>s4 ,?is w necessitate ! addition ( w>m wat] occasionally to ! wat] surr\nd+ ! j>s4 ,:5 ! milk is coagulat$1 ! curd is brok5 up ) a /]ile knife4 ,precaution %\ld be tak5 to /]ilize ! knife aft] us+ x 9 "o j> be=e putt+ x into ano!r4 ,! be/ way to d ?is is to hold ! knife = a m9ute 9 a pail ( boil+ wat]1 aft] tak+ x out ( ea* j>4 ,! same precaution %\ld be obs]v$ ) ! !rmomet]4 ,unless c>e is tak51 contam9ation is liable to be c>ri$ f "o j> to ! o!r4 ,aft] cutt+1 ! :ey is p\r$ (f4 ,! temp]ature %\ld be kept at #ih ,f4 s t ! organisms w h a suitable temp]ature = gr[?4 ,! :ey %\ld be p\r$ f ! j>s occasionally1 usually ab\t e half h\r4 ,z ! f]m5tation takes place1 diff]5t odors w be notic$ 9 diff]5t j>s4 ,9 t5 to twelve h\rs ! j> %\ld be f9ally exam9$ = odors & ! curd tak5 out & cut to exam9e x = gas pockets4 ,by ?is means1 bad flavors & gas 9 ! *eese c be trac$ to _! s\rces4 ,illu/ration3 ,,fig4 #d4--;,a gang s$im5t te/]1 "o te/] remov$4 ,illu/ration3 ,,fig4 #e4--;,a s+le s$im5t te/]4 #dc4 ,! s$im5t te/4--,! pres5ce ( solid mat]ial or dirt 9 ! milk is always accompani$ by bact]ial contam9ation4 ,by means ( ! s$im5t te/1 ! am\nt ( solid mat]ial c be det]m9$4 ,! te/ consi/s ( filt]+ ! milk ?r\gh a lay] ( cotton2 ! =eign mat]ial is left on ! cotton filt]4 ,v>i\s devices = filt]+ ! milk h be5 manufactur$4 7,figs4 #d & #e47 ,9 ord] to be able to comp>e ! filt]s f ! diff]5t dairy-m5's milk1 ! same am\nt ( ea* patron's milk is filt]$1 usually ab\t a p9t4 ,^! te/s are usually made once or twice a mon? at ! factory & ! filt]s plac$ on a c>d :]e ! dairy-m5 c see !m4 ,mu* improvem5t 9 ! quality ( ! milk has be5 accompli%$ by ! use ( ! s$im5t te/4 ,! purpose ( ?is te/ may be & (t5 is defeat$ by ! use ( effici5t /ra9]s4 ,milk produc$ 9 an unclean way may be r5d]$ ne>ly free f s$im5t if c>efully /ra9$4 ,x mu/ be rememb]$ t ! /ra9] takes out only ! undissolv$ sub/ances & t bact]ia & soluble mat]ials :i* con/itute a v l>ge "p ( ! fil? pass ?r\gh ) ! milk4 ,,*apt] ,,iii ,,coagulat+ ,,mat]ials ,at ! pres5t "t1 two sub/ances are us$ to coagulate milk = *eese-mak+1--r5net extract & comm]cial peps94#bj ,_m sub/ances w coagulate milk1 su* z acids & o!r *emicals4 ,enzymes 9 c]ta9 plants w also coagulate x4 ,! cur+ or rip5+ ( ! *eese seems to dep5d on ! physical & *emical prop]ties ( ! curd1 on ! activity ( c]ta9 organisms & on enzymes produc$ by !m or 9 ! milk4 ,r5net extract & peps9 are ! only kn[n sub/ances :i* w produce curd ( su* "* z w p]mit ! desir$ rip5+ *anges to take place4 ,until rec5tly1 r5net extract 0 pr9cipally us$ to coagulate ! milk1 b because ( ! sc>city1 peps9 is n[ be+ sub/itut$4 #dd4 ,f]m5ts4--,_m ( ! common *anges tak+ place 9 milk are due to f]m5tations4 ,! s\r+ ( milk is "o ( ! mo/ famili> cases ( f]m5tation4 ,! important *ange tak+ place is ! =mation ( lactic acid f ! milk-sug>4 ,! *ange is br\ght ab\t by c]ta9 liv+ organisms1 namely1 ! lactic acid-=m+ bact]ia4 ,ano!r famili> case ( f]m5tation is ! coagulation ( milk by r5net extract or peps94 ,9 ?is case1 ! *ange is produc$ by a *emical sub/ance1 n a liv+ organism4 ,f]m5tation may be def9$ z a *emical *ange ( an organic comp\nd ?r\gh ! action ( liv+ organisms or ( *emical ag5ts4 ,!re are two g5]al classes ( f]m5ts3 7#a7 liv+ organisms1 or organiz$ f]m5ts2 7#b7 *emical1 or unorganiz$ f]m5ts4 ,organiz$ f]m5ts are liv+ microorganisms1 capable1 z a result ( _! gr[?1 ( caus+ ! *anges4 ,unorganiz$ f]m5ts are *emical sub/ances or f]m5ts )\t life1 capable ( caus+ m>k$ *anges 9 _m complex organic comp\nds1 :ile ! enzymes !mselves und]go little or no *ange4 ,^! unorganiz$ f]m5ts are su* z r5n91 peps91 tryps91 ptyal94 ,! r5net & peps9 mu/1 !re=e1 be v ?or\ghly mix$ into ! milk to insure complete & uni=m results1 because !y act by contact1 & !oretically1 if !y c\ld be recov]$1 might be us$ ov] & ov] aga94 ,practically1 ! am\nt us$ is s small a p]c5tage t recov]y w\ld be impractical ev5 if possible4 #de4 ,nature ( r5net4--,two enzymes or f]m5ts are f\nd 9 r5net extract1 r5n9 & peps94 ,!y are prep>$ f ! secret+ areas ( liv+ membranes ( ! /oma*s ( mammalian "y4 ,= r5net-mak+1 ^! /oma*s are mo/ valuable if tak5 be=e ! "y h receiv$ any o!r fe$ ?an milk4 ,r5n9 at ?is /age appe>s to pr$om9ate ov] peps9 :i* is already secret$ to "s ext5t4 ,) ! inclusion ( o!r fe$1 ! secretion ( peps9 comes to pr$om9ate4 ,r5n9 has nev] be5 sep>at$ entirely f peps94 ,bo? ( ^! enzymes are secret$ by dige/ive gl&s 9 ! same area1 p]haps ev5 by ! same gl&s4 ,!y are s closely relat$ t _m work]s h reg>d$ !m z id5tical4 ,9 practical "w ! effectiv5ess ( r5net prep>ations has be5 greate/ :5 /oma*s :i* h dige/$ fe$ o!r ?an milk are exclud$4 ,! diff]5ces1 !re=e1 h[ev] difficult to def9e1 appe> to be important 9 ! comm]cial prep>ation ( r5net4 ,x 0 ! practice until a few ye>s ago = ea* *eese-mak] to prep>e 8 own r5net extract4 ,ea* patron 0 suppos$ to supply s _m r5nets4 ,n[ comm]cial r5net extract & peps9 are on ! m>ket2 h[ev]1 "s ,swiss *eese-mak]s pref] to make _! own r5net extract4 ,= %eep's & goat's milk *eese1 "s mak]s hold t r5net made f kid or lamb /oma*s is be/ = h&l+ ! milk ( ! respective species4 ,! objection to ! *eese-mak] prep>+ 8 own r5net extract is t x v>ies 9 /r5g? f bat* to bat* & is liable to spoil quickly4 ,ta9ts & bad odors & flavors develop 9 x & s ta9t ! *eese4 #df4 ,prep>ation ( r5net extract4--,?is extract may be manufactur$ comm]cially f dige/ive /oma*s ( calves1 pigs or %eep4 ,an animal is giv5 a full meal j be=e slaught]+2 ?is /imulates a l>ge fl[ ( ! dige/ive juices1 conta9+ ! desir$ enzymes4 ,! /oma* is tak5 f ! animal1 clean$1 commonly inflat$ & dri$4 ,x may be held 9 ! dry condition until ne$$ = use4 ,su* /oma*s are usually spok5 ( z r5nets 9 ! trade4 ,su* old r5nets may be se5 to-day hang+ f ! raft]s ( "s ( ! old] *eese factories4 ,:5 want$ = use1 r5nets are plac$ 9 oak b>rels & cov]$ ) wat]4 ,be=e plac+ !m 9 ! b>rel1 !y are cut op5 s t ! wat] may h easy access4 ,salt is usually add$ to ! wat] at ! rate ( #c to #e p] c5t4 ,!y are /irr$ & p\nd$ 9 ?is solution f five to sev5 days4 ,at ! end ( ?is "t1 !y are wrung ?r\gh a clo!s-wr+] to remove ! liquid4 ,! r5nets are put back into a fre% solution ( salt & wat]1 ! object be+ to obta9 all ! dige/ive juices possible4 ,!y are usually soak$ f f\r to six weeks4 ,at ! end ( ?is "t1 mo/ ( ! dige/ive juices w h be5 remov$4 ,! liquid portion is pass$ ?r\gh a filt] made ( /raw1 *>coal & s&4 ,:5 clean1 an excess ( salt is add$ to pres]ve x4 ,su* extracts _c be /]iliz$ by heat because ! necess>y temp]ature w\ld de/roy ! enzyme4 ,effective dis9fectants _c be us$ 9 food products4 ,! extract1 !re=e1 %\ld be kept cool to ret>d bact]ial gr[?4 ,! extract is kept 9 wood5 b>rels1 /one jugs or yell[ glass bottles to protect x f light1 :i* is able to de/roy its activity4 ,r5net extract %\ld be cle>1 ) a clean salty ta/e & a di/9ct r5net flavor4 ,!re %\ld be no cl\dy appe>ance & no muddy s$im5t 9 prop]ly pres]v$ r5net4 ,r5net extract is on ! m>ket 9 ! =m ( a liquid & a p[d]1 ! =m] be+ mu* m common4 ,! comm]cial =ms ( r5net h ! advantage 9 ! skill us$ 9 _! prep>ation & /&>dization4 ,! comb9$ product f l>ge numb]s ( /oma*s may n be z effective a prep>ation z ! mo/ skillfully produc$ sample f ! v *oice/ s+le /oma*1 b x gives a uni=mity ( result :i* improves ! av]age product greatly4 #dg4 ,peps94--,peps9 is on ! m>ket 9 sev]al comm]cial =ms1 z a liquid1 scale peps9 & 9 a granul> =m kn[n z spongy peps94 ,"s comm]cial conc]ns put out a prep>ation :i* is a mixture ( r5net extract & comm]cial peps94 #dh4 ,*emi/ry ( curdl+4--,! *emi/ry ( case9#ba & ( curd =mation "u ! influ5ce ( acid & r5net extract & peps9 has be5 ! subject ( _m ye>s' rese>*4 ,:ile _m po9ts rema9 unsettl$1 ! g5]al consid]ations toge!r ) a l>ge mass ( accept$ facts may be pres5t$ & "s ( ! unsolv$ problems po9t$ out z left = future rese>*es4 ,case9 is a :ite amorph\s p[d]1 practically insoluble 9 wat]4 ,x is an acid & z su* readily dissolves 9 solutions ( ! hydroxides or ! c>bonates ( alkalies & alkal9e e>?s by =m+ soluble salts4 ,pure case9 salt solutions & fre% milk d n coagulate on boil+1 b 9 ! pres5ce ( free acid coagulation may take place bel[ ! boil+ temp]ature4 ,! coagulum =m$ 9 ! case ( milk includes fat & calcium phosphate4 ,! slight pellicle :i* coats ov] milk :5 x is w>m$ is ( ! same composition4 #di4 ,use ( acid4--,a commonly accept$ explanation ( ! precipitation ( case9 by acids is t ! case9 is held 9 solution by *emical union ) a base 7lime 9 ! case ( milk72 t add$ acid removes ! base1 all[+ ! insoluble case9 to precipitate2 & t excess ( acid unites ) case91 =m+ a comp\nd :i* is m or less readily soluble4 #ej4 ,rob]tson's !ory4--,accord+ to ,rob]tson's conception1 9 a soluble solution ( a prote9 or its salt1 ! molecules ( ! prote9 unite ) ea* o!r to a c]ta9 ext5t1 9 ?is way =m+ polym]s4 ,! reaction is rev]sible1 & ! po9t ( equilibrium betwe5 ! comp\nd & its polym]ic modification v>ies "u ! influ5ce ( :atev] condition affects ! conc5tration ( ! prote9 ions4 ,addition ( wat]1 or ( acid1 alkali or salt1 or ! application ( heat has su* an effect1 & consequ5tly alt]s ! relative numb] ( heavi] molecule-complexes4 ,rob]tson's exp]im5ts give evid5ce t "o ( ! effects ( increase ( temp]ature on a solution ( case9 is a %ift+ ( ! equilibrium 9 ! direction ( ! high] complexes4 ,he expla9s coagulation z be+ a result ( ^! molecul> aggregates becom+ s l>ge z to assume ! prop]ties ( matt] 9 mass & to become practically an un/able susp5sion & !n a precipitate4 ,! acid curd !n is case9 or "s comb9ation ( case9 ) ! precipitant acid4 #ea4 ,r5net curd4--,r5net extract & peps9 coagulation diff]s f coagulation by acids1 & _c be look$ on z a simple removal ( ! base f a case9ate4 ,! pres5ce ( soluble calcium salts 7or o!r alkal9e e>? salts7 seems to be ess5tial1 & ! precipitate =m$ is n case9 or a case9 salt1 b a salt ( a slightly diff]5t nucleoalbum9 call$ p>acase94 ,_m writ]s1 foll[+ ,halliburton1 call ?is modification produc$ by r5n9 ! case9 & t f :i* x is d]iv$1 case9og54 ,fo/] & a few o!rs h us$ ! t]m tyre9 = ! r5net clot4 ,a numb] ( inve/igations h be5 made on ! conditions ess5tial or favorable to =mation ( ! coagulum1 especially ) reg>d to ! effects ( ! degree ( acidity & ( conditions affect+ ! am\nt ( calcium pres5t1 ei!r z free soluble salt or b\nd to ! case94 ,soluble salts ( calcium1 b>ium & /rontium favor or ha/5 coagulation1 :ile salts ( ammonium1 sodium & potassium ret>d or prev5t coagulation4 ,! bulk ( ! coagulum f milk is a calcium p>acase9ate1 b x c>ries d[n ) x calcium phosphate & fat1 bo? ( :i* bodies h be5 help$ to rema9 9 _! /ate ( susp5sion 9 milk by ! pres5ce ( ! case9 salt4 ,l9det 7#aiab7 has conclud$ t ab\t "o-half ( ! phosphorus conta9$ 9 ! r5net curd is 9 ! =m ( phosphate ( lime 7probably tricalcic71 ! o!r half be+ organically comb9$ phosphoric acid4 #eb4 ,hamm>/5's !ory4--,accord+ to ,hamm>/5 7#ahgg1 #ahif71 ^: view has be5 commonly held1 ! di/9ctive effect ( ! f]m5t is n precipitation b ! trans=mation ( case9 into p>acase94 ,?is is evid5c$ by ! fact t if r5net be all[$ to act on solutions free f lime salts no precipitate occurs2 b !re is an invisible alt]ation ( ! case91 = n[1 ev5 if ! f]m5t be de/roy$ by boil+ ! solution1 addition ( lime salts w cause imm$iate coagulation4 7,see also ,spiro1 #aijf47 ,h5ce ! process ( r5net coagulation is a two-phase process2 ! fir/ phase is ! trans=mation ( case9 by r5n91 ! second is ! visible coagulation caus$ by lime salts4 ,fur!rmore1 if ! pure/ case9 & ! pure/ r5n9 7 us$1 ,hamm>/5 always f\nd aft] coagulation t ! filtrate conta9$ v small am\nts ( a prote94 ,?is prote9 he designat$ z ! :ey prote94 ,9 accordance ) ^! obs]vations1 ,hamm>/5 7#aiaa7 expla9s ! r5n9 action z a cleavage process1 9 :i* ! *ief mass ( ! case91 sometimes m ?an #ij p] c5t1 is split (f z p>acase91 a body closely relat$ to case91 & 9 ! pres5ce ( suffici5t am\nts ( lime salts ! p>acase9-lime precipitates out :ile ! proteose-l sub/ance 7:ey-prote97 rema9s 9 solution4 ,by cont9u$ action ( r5n9 on p>acase91 a fur!r trans=mation has be5 f\nd 9 sev]al cases 7,petry1 #aijf2 ,van ,h]w]d51 #aijg2 ,van ,dam1 #aiji71 b p]haps due to a contam9ation ( ! r5n9 ) peps91 or to ! id5tity ( ^! two enzymes4 ,! action :i* =ms p>acase9 & :ey-prote9 takes place 9 a %ort "t 7,hamm>/51 #ahif2 ,s*midt-,nielson1 #aijf74 ,! composition & solubilities ( p>acase9 h receiv$ consid]able att5tion4 7,see ,loev5h>t1 #aijd2 ,kikkoji1 #aiji2 ,van ,slyke & ,boswor?1 #aiab47 ,x is m readily dige/$ by peps9-hydro*loric acid ?an is case9 7,hosl1 #aiaj74 #ec4 ,duclaux !ory4--,duclaux 7#ahhd7 & ,loev5h>t 7#aijd7 & o!rs d n accept ,hamm>/5's !ory2 b to mo/ work]s x seems probable1 at lea/1 t ! action ( ! r5n9 is to cause a cleavage ( case9 ) =mation ( p>acase94 ,h[ev]1 ! *emical & physical diff]5ces obs]v$ betwe5 case9 & p>acase9 appe> to be s slight t ,loev5h>t & "s o!rs ?9k t !y are only physical1 p]haps diff]5ces 9 ! size ( ! colloid or solution aggregates4 ,loev5h>t conceives ( a l>ge "p ( ! "w ( ! r5net 7or ( ! acid1 9 acid & heat coagulation7 z be+ a free+ ( ! calcium to make x available = precipitation4 ,"s ?9k t ! aggregates ( p>acase9 are l>g] ?an ^? ( case91 b !re is m evid5ce ( _! be+ small]1 :i* idea corresponds ) ! f9d+s ( ,boswor?1 ?\gh he looks on ! *ange z a true cleavage4 #ed4 ,bang's !ory4--,ano!r description ( ! precipitation is giv5 by ,bang 7#aiaa71 :o /udi$ ! progress ( ! coagulation process by means ( int]ruptions at def9ite int]vals4 ,8 obs]vations confirm ! idea t r5n9 causes ! =mation ( p>acase91 & t ! calcium salt s]ves only = ! precipitation ( ! p>acase92 ! r5n9 has to d also ) ! mobiliz+ ( lime salts4 ,accord+ to ,bang1 be=e coagulation occurs1 p>acase9s ) con/antly great] aff9ity = calcium phosphate are produc$4 ,^! take up increas+ am\nts ( calcium phosphate1 until f9ally ! comb9ation =m$ c no long] rema9 9 solution4 #ee4 ,boswor?'s !ory4--,by a v rec5t "w ( ,l4 ,l4 ,van ,slyke & ,a4 ,w4 ,boswor? 7,van ,slyke & ,boswor?1 #aiab1 #aiac2 & ,boswor? & ,van ,slyke1 #aiac71 9 :i* a%-free case9 & p>acase9 7 comp>$ z to _! elem5t>y composition1 & z to ! salts !y =m ) bases1 & ! prop]ties ( ^! salts1 x is indicat$ t ! two comp\nds are alike 9 p]c5tage composition & 9 comb9+ equival5t1 ! p>acase9 molecule be+ "o-half ( ! case9 molecule4 ,moreov]1 ,boswor? 7#aiac7 has %[n t1 if ! r5n9 cleavage be c>ri$ out "u conditions :i* avoid autohydrolysis1 no o!r prote9 is =m$2 also t1 if ! calcium case9ate pres5t be "o conta9+ f\r equival5ts ( calcium1 ! p>acase9ate does n precipitate1 save 9 ! pres5ce ( a soluble calcium salt1 :ile1 if ! calcium case9ate be "o ( two equival5ts ( base1 r5n9 does cause imm$iate coagulation4 ,boswor? concludes t ! r5n9 action is a cleavage 7probably hydrolytic7 ( a molecule ( case9ate into two molecules ( p>acase9ate1 ! coagulation be+ a second>y effect due to a *ange 9 solubilities1 dicalcium p>acase9ate be+ soluble 9 pure wat] b n 9 wat] conta9+ m ?an a trace ( calcium salt1 & ! monocalcium case9ate be+ insoluble 9 wat]4 ,! alkali p>acase9ates1 z well z case9ates1 are soluble4 ,?is explanation seems to promise to h>monize ! obs]vations ) reg>d to acidity & ! effects ( ! pres5ce ( soluble salts4 ,?is !ory repres5ts1 !re=e1 _m ye>s ( cont9u\s "w at ! ,new ,york ,exp]im5t ,/ation c5t]$ prim>ily on ,am]ican ,*$d> *eese4 ,disput$ po9ts rema9 = fur!r /udy b ^! work]s h contribut$ mu* t[>d a cle> description ( ! *emical con/itution ( case9 z affect$ by r5net action & bact]ial activity4 ,! inve/igations ( ^! au?ors & ( ,h>t ) reg>d to ! *anges :i* ! p>acase91 ! calcium & ! phosphorus und]go dur+ ! rip5+ ( *eese 7,van ,slyke & ,h>t1 #aijb1 #aije2 ,van ,slyke & ,boswor?1 #aijg1 #aiac2 ,boswor?1 #aijg7 contribut$ to ?is int]pretation4 ,,bang1 ,,iv>1 ,ueb] die *emis*e ,vorgang bei d] ,mil*g]9nung dur* ,lab1 ,sk&4 ,ar*4 ,physiol4 #be1 pages #aje-add2 ?r\gh ,jahresb4 u4 d4 ,=ts*4 d4 ,?i]*em4 #da1 pages #bba-bbb1 #aiaa4 ,,boswor?1 ,a4 ,w41 ,! action ( r5n9 on case91 ,n4 ,y4 ,exp4 ,/a4 ,te*4 ,bul4 #ca1 #aiac4 ,,boswor?1 ,a4 ,w41 ,*emical /udies ( ,camemb]t *eese1 ,n4 ,y4 ,exp4 ,/a4 ,te*4 ,bul4 #e1 #aijg4 ,,boswor?1 ,a4 ,w41 & ,l4 ,l4 ,,van ,,slyke1 ,prep>ation & composition ( basic calcium case9ate & p>acase9ate1 ,j\r4 ,biol4 ,*em4 ,vol4 #ad1 pages #bjg-baj1 #aiac4 ,,duclaux1 ,,mile1 ,action de la prsure sur le lait1 ,compt4 ,r5d4 ,acad4 ,sci4 #ih1 pages #ebf-ebh1 #ahhd4 ,,hamm>/51 ,,ol(1 ,zur ,k5ntnis des ,case9s und d] ,wirkung des ,labf]m5tes1 ,nova4 ,acta ,regiae ,soc4 ,sci4 ,upsali5sis 9 ,memoriam ,quattuor ,saec4 ab ,univ41 ,upsali5si ,p]actorum1 #ahgg4 ,,hamm>/51 ,,ol(1 ,ueb] das ,v]halt5 des ,p>acase9s zu dem ,lab5zyme1 ,zeit4 physiol4 ,*em4 #bb1 pages #ajc-abf1 #ahif4 ,,hamm>/51 ,,ol(1 ,a text book ( physiological *emi/ry1 f ! au?or's #g? ,g]man edition1 #aiaa4 ,,hosl1 ,j41 ,unt]s*i$e 9 d] tryptis*5 und peptis*5 ,spaltung des ,case9s1 ,p>acase9s und des ,p>acase9kalkes aus ,kuh- und ,zieg5mil*1 ,inaug4 ,diss4 ,b]n41 #ca pp41 #aiaj4 ,,kikkoji1 ,t41 ,beitrage zur ,k5ntniss des ,case9s und ,p>acase9s1 ,zeit4 physiol4 ,*em4 ,no4 #fa1 pages #acj-adf1 #aiji4 ,,l9det1 ,l41 ,solubilit des album9oides du lait dans les lm5ts du srum2 rtrogradation de leur solubilit s\s l'influ5ce du *lorure1 ,bul4 ,soc4 ,*im4 7s]4 #d7 #ac1 pages #ibi-ice4 ,,l9det1 ,l41 ,sur les lm5ts m9]aux cont5us dans la case9e du lait1 ,rep4 ,eigh? ,int]nat4 ,congr4 ( ,appli$ ,*em4 #ai1 #aii-bjg1 #aiab4 ,,loev5h>t1 ,a4 ,s41 ,ueb] die ,g]9nung d] ,mil*1 ,zeit4 physiol4 ,*em4 #da1 pages #agg-bje1 #aijd4 ,,petry1 ,,eug51 ,ueb] die ,e9wirkung des ,labf]m5ts auf ,kase91 ,beitrage z4 ,*em4 ,physiol4 u4 ,pa?4 #h1 pages #cci-cfd1 #aijf4 ,,rob]tson1 ,t4 ,,brails=d1 ,on ! influ5ce ( temp]ature ^u ! solubility ( case9 9 alkal9e solutions1 ,j\r4 ,biol4 ,*em4 #e1 pages #adg-aed1 #aijh4 ,,s*midt-,,nielson1 ,,sigval1 ,zur ,k5ntnis des ,kase9s und d] ,labg]9nung1 ,upsala lk>ef4 ,frh4 7,n4 ,f47 ,no4 #aa1 ,suppl4 ,hamm>/5 ,fe/s*rift ,no4 ,,xv1 #a-bf2 ?r\gh ,jahresb4 u4 d4 ,=ts*r4 d4 ,?i]*em4 ,no4 #cf1 pages #bee-bef1 #aijf4 ,,spiro1 ,k41 ,bee9flussung und ,natur des ,labungsvorganges1 ,beitrage z4 ,*em4 ,physiol4 u4 ,pa?4 #h1 pages #cfe-cfi1 #aijf4 ,,van ,,dam1 ,w41 ,ueb] die ,wirkung des ,labs ,auf4 ,p>acase9kalks1 ,zeit4 physiol4 ,*em4 ,no4 #fa1 pages #adg-afc1 #aiji4 ,,van ,,h]w]d51 ,m41 ,beitrag zur ,k5ntnis d] ,labwirkung auf ,case91 ,zeit4 physiol4 ,*em4 #eb1 pages #ahd-bjf1 #aijg4 ,,van ,,slyke1 ,l4 ,l41 & ,a4 ,w4 ,,boswor?1 ,i4 ,"s ( ! fir/ *emical *anges 9 ,*$d> *eese4 ,,ii4 ,! acidity ( ! wat] extract ( ,*$d> *eese1 ,n4 ,y4 ,exp4 ,/a4 ,te*4 ,bul4 #d1 #aijg4 ,,van ,,slyke1 ,l4 ,l41 & ,a4 ,w4 ,,boswor?1 ,composition & prop]ties ( "s case9 & p>acase9 comp\nds & _! relations to *eese1 ,n4 ,y4 ,exp4 ,/a4 ,te*4 ,bul4 #bf1 #aiab4 ,,van ,,slyke1 ,l4 ,l41 & ,a4 ,w4 ,,boswor?1 ,me?od ( prep>+ a%-free case9 & p>acase91 ,j\r4 ,biol4 ,*em4 ,vol4 #ad1 pages #bjc-bjf1 #aiac4 ,,van ,,slyke1 ,l4 ,l41 & ,a4 ,w4 ,,boswor?1 ,prep>ation & composition ( unsaturat$ or acid case9ates & p>acase9ates1 ,ibid4 ,vol4 #ad1 pages #baa-bbe1 #aiac4 ,,van ,,slyke1 ,l4 ,l41 & ,a4 ,w4 ,,boswor?1 ,val5cy ( molecules & molecul> weights ( case9 & p>acase91 ,ibid4 ,vol4 #ad1 pages #bbg-bcj1 #aiac4 ,,van ,,slyke1 ,l4 ,l41 & ,a4 ,w4 ,,boswor?1 ,composition & prop]ties ( ! br9e-soluble comp\nds 9 *eese1 ,j\r4 ,biol4 ,*em4 #ad1 pages #bca-bcf1 #aiac4 ,,van ,,slyke1 ,l4 ,l41 & ,e4 ,b4 ,,h>t1 ,a /udy ( "s ( ! salts =m$ by case9 & p>acase9 ) acids2 _! relations to ,am]ican ,*$d> *eese1 ,n4 ,y4 ,exp4 ,/a4 ,bul4 #bad1 #aijb4 ,,van ,,slyke1 ,l4 ,l41 & ,e4 ,b4 ,,h>t1 ,case9 & p>acase9 9 "s ( _! relations to bases & acids1 ,am]ican ,*em4 ,j\r4 #cc1 pages #dfa-iif1 #aije4 ,,van ,,slyke1 ,l4 ,l41 & ,e4 ,b4 ,,h>t1 ,"s ( ! relations ( case9 & p>acase9 to bases & acids1 & _! application to ,*$d> *eese1 ,n4 ,y4 ,exp4 ,/a4 ,bul4 #bfa1 #aije4 ,,*apt] ,,iv ,,lactic ,,/>t]s ,acidity 9 *eese-mak+ arises almo/ exclusively f ! lactic acid produc$ f ! f]m5tation ( milk-sug> 7lactose7 by bact]ia4 ,hydro*loric acid is us$ 9 ! ,wiscons9#bb process ( mak+ pa/euriz$ milk *eese & sometimes = mak+ skimm$-milk curd = bak+ purposes4 ,x is regul>ly us$ 9 precipitat+ case9 n = food b = manufactur+ purposes4 #ef4 ,acidify+ organisms4--,_m species ( bact]ia h be5 %[n to possess ! p[] to produce lactic acid by f]m5t+ lactose4 ,9 practice1 h[ev]1 ! *eese-mak] seeks to control ?is f]m5tation by ! actual introduction ( ! desir$ organisms & by ! production ( conditions :i* w insure ?is dom9ance ?r\gh natural selection4 ,= ?is purpose ! initial s\r+ = mo/ types ( *eeses is produc$ by "s v>iety ( ! species orig9ally describ$ by ,e/5#bc & commonly ref]r$ to z ,bact]ium lactis-acidi1 b v>i\sly nam$ z ,b4 acidi-lactici1 ,/reptococcus lacticus1 ,b4 gun!ri by diff]5t au?ors4 ,organisms ( ?is s]ies dom9ate all o!r species 9 milk :i* is incubat$ at #gj ,f4 ,!y produce a smoo? solid mass )\t a sign ( gas holes & )\t ! sep>ation ( :ey f ! curd1 & develop 9 milk a maximum acidity ( ab\t #j4ij ( "o p] c5t :5 titrat$ z lactic acid4 7,= titration see ,*apt] ,v47 ,?is species is usually pres5t 9 small numb]s 9 fre% milk4 ,!re are _m v>ieties or /ra9s ( ! species ) diff]+ rates ( activity & measurable diff]5ces 9 acid produc$ b ) approximately ! same qualitative *>act]s4 ,mo/ comm]cial />t]s = *eese- & butt]-mak+ belong to ?is gr\p ( species1 al?\gh special mixtures ) o!r organisms are prep>$ = special purposes4 ,9 addition to ?is gr\p1 mo/ v>ieties ( *eese conta9 "s memb]s ( ! colon-arog5es gr\p4 ,:5 ! milk is 9 prop] condition1 ! activity ( ?is gr\p %\ld be held 9 *eck by ! e>ly & rapid developm5t ( acid4 ,free developm5t ( memb]s ( ?is gr\p usually %[s itself 9 ! pres5ce ( gas holes 9 ! curd4 #eg4 ,/>t]4--,! practice ( us+ pure cultures 9 *eese-mak+ has br\ght ab\t ! developm5t ( factory me?ods ( produc+ day by day cultures ( ! organisms desir$1 9 quantities suffici5t to inoculate ! total quantity ( milk us$ 9 manufacture4 ,= ?is purpose milk is mo/ly us$ & ! product is kn[n z />t]4 ,= *eese-mak+ purposes1 a />t] is a sub/ance us$ 9 ! manufacture ( dairy products hav+ a pr$om9ance ( lactic acid-=m+ microorganisms 9 an active /ate4 ,!re are two g5]al classes ( />t]3 7#a7 ,natural />t]2 7#b7 comm]cial />t]4 #eh4 ,natural />t]4--,milk1 or o!r simil> sub/ance1 :i* has become s\r or 9 :i* l>ge numb]s ( lactic acid-=m+ organisms are pres5t1 is call$ a natural />t] :5 us$ 9 ! manufacture ( dairy products4 ,to secure clean-flavor$ milk1 ! *eese-mak] usually selects ! milk ( "s produc] :o usually br+s good milk & all[s x to s\r naturally = use ! next day4 ,!re is (t5 a v>iation f day to day 9 ! milk deliv]$ by ! same produc]1 s t ! *eese-mak] is n c]ta9 ( a uni=m quality 9 8 fundam5tal mat]ial4 ,:ile ! lactic acid-=m+ organisms are develop+1 o!r organisms may also be pres5t 9 numb]s suffici5t to produce bad flavors4 ,if a />t] has any objectionable flavor1 x %\ld n be us$4 ,natural />t]s v commonly develop objectionable flavors :i* at fir/ are v difficult to recognize4 ,:5 natural />t]s ) objectionable b n easily recognizable odors are us$1 ! effect may be se5 on ! *eese4 ,milk1 s\r :ey & butt]milk are mat]ials commonly us$ z natural />t]4 ,a common difficulty 9 skimm$-milk *eese is caus$ by ! use ( butt]milk z a />t]4 #ei4 ,comm]cial />t] or pure cultures4--,! alt]native practice consi/s 9 ! introduction ( pure cultures ( kn[n /ra9s ( lactic bact]ia into special milk to make ! />t]4 ,s9ce ^! cultures mu/ be prep>$ by a bact]iologi/1 comm]cial laboratories h develop$ a l>ge bus9ess 9 _! production4 ,_m su* comm]cial br&s are manufactur$ "u trade-m>k$ names4 ,"s ( ^! cultures repres5t races ( lactic bact]ia cultivat$ & c>$ = effici5tly1 h5ce uni=mly valuable ov] long p]iods ( "t4 ,o!rs c>elessly produc$ are wor?less1 or ev5 a p]il to ! us]4 ,^! organisms are usually %ipp$ 9 small quantities 9 bottles ( liquid or p[d]1 or 9 capsules ( uni=m size4 ,! cont5ts may be ei!r ! culture m$ium ^u :i* ! organisms grew or in]t sub/ance design$ m]ely to hold ! bact]ia 9 inactive =m4 ,9 ei!r solid or liquid =m1 ! produc] ( ! culture %\ld gu>antee its activity up to a pla9ly /at$ date4 ,x is ! problem#bd ( ! *eese-mak] or butt]-mak] to increase ?is small am\nt ( lactic acid-=m+ organisms to su* numb]s & 9 su* active condition t x may be us$ 9 ! factory2 :ile be+ built up1 ^! organisms mu/ be kept pure4 ,! usual practice is to all[ !m to develop 9 "s mat]ial1 usually :ole milk or skimm$-milk2 dissolv$ milk p[d] may be us$ 9 ! place ( milk4 #fj4 ,manufactur]'s directions4--,! manufactur] usually s5ds directions ) 8 />t] prep>ation1 tell+ h[ x %\ld be us$ to secure ! be/ result4 ,^! directions apply to av]age conditions & mu/ be v>i$ to suit ! individual in/ances s t a good />t] w be ! result4 ,! directions usually /ate ! am\nt ( milk necess>y = ! fir/ inoculation4 ,x is usually a small am\nt1 "o or two qu>ts4 ,aft] ! specific am\nt has be5 select$1 ?is milk %\ld be pa/euriz$4 #fa4 ,select+ milk4--,! milk = use 9 />t]-mak+ %\ld be select$ ) v mu* c>e4 ,only clean-flavor$ sweet milk1 free f undesirable micro-organisms1 %\ld be us$ 9 ! prep>ation ( />t]4 ,! milk is ord9>ily *os5 f a produc] ^: milk is usually 9 good condition4 ,! quality ( ! milk c be det]m9$ by ! use ( ! f]m5tation te/4 7,see ,*apt] ,,ii47 ,x is bett] to *oose only ! morn+'s milk = ! mak+ ( />t]1 because ! bact]ia h n _h s mu* opportunity to develop4 ,9 no case %\ld ! mix$ milk be us$ 9 ! prep>ation ( />t]1 z ?is elim9ates all opportunity = selection4 ,! flavor ( ! />t] w be ! same z t ( ! milk f :i* x is made4 #fb4 ,pa/eurization is ! process ( heat+ to a high temp]ature = a giv5 l5g? ( "t & quickly cool+4 ,x kills mo/ ( ! micro-organisms 9 ! milk4 ,9 o!r words1 x makes a clean se$-b$ = ! pure culture4 ,! temp]atures ( pa/eurization recomm5d$ = />t]-mak+ diff] ) ! au?ority4 ,a temp]ature ( #ahj ,f4 = ?irty m9utes or long] seems to be v satisfactory1 s9ce "u ^! conditions ne>ly all ! micro-organisms 9 ! milk are kill$4 #fc4 ,conta9]s4--,v>i\s k9ds ( conta9]s may be us$ = />t]-mak+4 ,"o-qu>t glass fruit j>s or milk bottles make v satisfactory conta9]s1 because ! condition ( ! />t] may be se5 at any "t4 ,!y are also easily clean$4 ,!y h ! disadvantage1 h[ev]1 ( be+ easily brok51 if ! temp]ature is sudd5ly *ang$1 or if sev]ely j>r$4 ,t9 conta9]s may also be us$4 ,su* conta9]s are n easily brok51 b !y are h>d] to clean & mu/ be op5$ to exam9e ! cont5ts2 h5ce ! liability ( contam9ation is v mu* great]4 ,?is small am\nt ( milk may be pa/euriz$ by plac+ ! conta9] 9 wat] heat$ to ! desir$ temp]ature4 ,a v satisfactory arrangem5t is to cut ( a b>rel1 & place a /eam pipe 9 x4 ,! b>rel c !n be fill$ p>tly full ( wat] & heat$ by /eam4 ,! bottles ( milk to be pa/euriz$ are hung 9 ! wat] 9 ! b>rel4 ,two or ?ree m bottles %\ld be prep>$ ?an x is expect$ w be us$ z "s ( ! bottles are liable to be brok5 :ile cool+ or heat+4 ,! bottles %\ld be fill$ ab\t two-?irds full4 ,?is leaves room en\gh to add ! "m />t] & lat] to break up ! />t] to exam9e x4 ,x is desirable n to h ! milk or />t] t\* ! cov] s9ce contam9ations are m likely4 ,x is a good plan :5 pa/euriz+ to h "o bottle z a *eck4 ,?is may be fill$ ) wat] & left op5 & ! !rmomet] plac$ 9 x4 ,a uni=m temp]ature may be obta9$ by %ak+ ! bottles4 #fd4 ,add+ cultures4--,aft] be+ pa/euriz$1 ! milk %\ld be cool$ to a temp]ature ( #hj ,f4 ,?is is a suitable temp]ature = ! developm5t ( ! lactic acid-=m+ organisms4 ,! comm]cial or pure culture %\ld n[ be add$ to ! milk at ! rate specifi$ 9 ! directions4 ,c>e %\ld be ex]cis$ 9 op5+ bottles n to put ! cov]s 9 an unclean place4 ,a /]ile dipp] is a good place to put !m4 ,aft] ! culture has be5 add$ to ! milk1 x %\ld be mix$ ?or\ghly by %ak+ ! bottle4 ,?is %\ld be repeat$ e fifte5 or tw5ty m9utes = f\r or five times4 ,?is is done to make c]ta9 t ! culture is ?or\ghly mix$ ) ! milk4 ,! milk %\ld be plac$ 9 a room or incubator z ne> #hj ,f4 z possible1 9 ord] to h a uni=m temp]ature = ! gr[? ( ! organisms4 ,! bact]ia 9 ! pure culture are m or less dormant s t a some:at high] temp]ature ?an ! ord9>y is necess>y to /imulate _! activity4 ,?is milk %\ld be coagulat$ 9 eighte5 to tw5ty-f\r h\rs1 dep5d+ l>gely on ! uni=mity ( ! temp]ature dur+ incubation4 #fe4 ,cleanl9ess4--,to produce a good />t]1 great c>e %\ld be ex]cis$ t all ut5sils com+ 9 contact ) ! milk are /]ile4 ,aft] ! milk is 9 ! conta9] 9 :i* ! />t] is made1 x %\ld be kept cov]$ z cont9u\sly z possible4 ,!rmomet]s %\ld n be put into x to asc]ta9 ! temp]ature4 ,:5 exam9+ ! />t]1 d n dip into x1 b p\r out1 z ?is prev5ts contam9ation4 ,! cov]1 :5 remov$ f ! conta9]1 %\ld be put 9 a /]ile place 9 su* way t ! dirt w n /ick to x & lat] get into ! />t]4 #ff4 ,"m />t] or />tol9e4--,! ?ick5$ s\r milk obta9$ by inoculat+ ! sweet pa/euriz$ milk ) pure culture ( lactic acid-=m+ bact]ia is kn[n z "m />t] or />tol9e4 #fg4 ,exam9+ />t]4--,?is />t] %\ld be exam9$ c>efully z to physical prop]ties1 odor & ta/e4 ,! coagulation %\ld be smoo?1 free f :ey & gassy pockets or bubbles4 ,sometimes ! fir/ few inoculations f a new culture w %[ signs ( gas1 b1 usually1 ?is w quickly disappe>1 & n injure ! />t]4 ,x %\ld h a clean s\r cream odor & clean1 mild1 acid flavor4 ,aft] break+ up x %\ld be ?ick & creamy1 entirely free f lumps4 ,?is />t] may h an objectionable flavor1 due to ! m$ia 9 :i* ! organisms 7 gr[+ :5 %ipp$4 ,9 su* cases x is necess>y to c>ry ! />t] "o or two propagations to ov]come ! flavor1 to enliv5 ! micro-organisms & to secure ! quantity desir$4 #fh4 ,second day's propagation4--,= ! second day1 ! milk = ! />t] is select$ z on ! fir/ day4 ,x is pa/euriz$1 & ?is "t cool$ to #gj ,f4 ,! milk is cool$ a trifle cold] ! second day ?an ! fir/1 because ! organisms h become m active & h5ce d n require z high a temp]ature to gr[4 ,in/ead ( inoculat+ ) p[d]1 z 0 done ! fir/ day1 ! "m />t] prep>$ ! fir/ day is us$4 ,?is requires only a v small am\nt1 p]haps a tablespoonful to a qu>t bottle4 ,x %\ld be ?or\ghly mix$ ) ! milk4 ,?is />t] may h ! flavor ( ! m$ia us$ 9 ! laboratory culture1 !re=e may ne$ to be c>ri$ "o or two days m to elim9ate x4 ,aft] ! flavor has become normal1 ! "m />t] is ready = comm]cial use4 ,illu/ration3 ,,fig4 #f4--;,an improv$ />t]-c4 #fi4 ,prep>ation ( l>g] am\nt ( />t]4--,! fir/ ?+ to det]m9e is ! quantity ( />t] requir$4 ,z mu* milk %\ld be c>efully *os5 z ! am\nt ( />t] desir$4 ,?is milk %\ld !n be pa/euriz$4 ,an improv$ />t]-c 7,fig4 #f7 may be us$ 9 ! pa/eurization ( ! milk & ! mak+ ( />t]1 or a milk-c 7,fig4 #g7 plac$ 9 a tub ( wat] 9 :i* !re is a /eam pipe4 ,! =m] requires me*anical p[] to op]ate ! agitator1 b ! latt] c be us$ :]e me*anical p[] is n available4 ,9 ! latt] ! milk & />t] are /irr$ by h&4 ,?is is ! k9d ( app>atus m (t5 f\nd 9 *eese factories4 ,illu/ration3 ,,fig4 #g4--;,a simple device = ! prep>ation ( />t]4 ,if possible1 ?is milk %\ld be pa/euriz$ to #ahj ,f4 = ?irty m9utes2 ?is kills mo/ ( ! bact]ia & spores4 ,! milk %\ld be cool$ to #fj-fe ,f41 ! temp]ature ( incubation4 ,?is temp]ature may be v>i$ ) conditions1 s t ! />t] w be ready = use at ! desir$ "t4 ,! high] ! temp]ature1 ! less "t is requir$ to rip5 ! />t]4 #gj4 ,am\nt ( "m />t] to use4--,! "m />t] prep>$ ! day be=e is n[ us$ to inoculate ! />t] milk4 ,! am\nt to use w dep5d on3 #a4 ,temp]ature ( milk :5 "m />t] is add$2 #b4 ,av]age temp]ature at :i* ! milk w be kept dur+ ! rip5+ p]iod2 #c4 ,"t all[$ = />t] to rip5 be=e x is to be us$2 #d4 ,vigor & acidity ( ! "m />t] add$4 ,!re is a v wide range z to ! am\nt ( "m />t] requir$1 f #j4e ( "o p] c5t to #aj p] c5t be+ us$ "u diff]5t conditions4 ,"s op]ators pref] to add ! "m />t] :ile ! milk is at a temp]ature ( ab\t #ij ,f41 be=e x has be5 cool$ to ! incubat+ temp]ature4 ,?is r$uces ! am\nt ( "m />t] necess>y4 ,if an ev5 incubat+ temp]ature c be ma9ta9$1 x w require less "m />t] ?an if ! temp]ature goes d[n4 ,if ! rip5+ p]iod is %ort1 x w require a l>g] am\nt ( "m />t]1 ?an if ! rip5+ p]iod is long]4 ,if ! />t] has a l[ acidity or weak body indicat+ t organisms are ( l[ vitality1 x w require m "m />t]4 #ga4 ,qualities4--,! />t]1 :5 ready to use1 may or may n be coagulat$2 a good idea ( ! quality ( ! />t] may be ga9$ by ! condition ( ! coagulation4 ,! coagulation %\ld be jelly- or cu/>d-l1 close & smoo?1 entirely free f gas pockets & %\ld n be :ey$ (f4 ,:5 brok5 up1 ! />t] %\ld be ( a smoo? creamy texture & entirely free f lump9ess or wat]9ess4 ,x %\ld h a slightly pron\nc$ acid aroma4 ,! />t] %\ld be free f ta9ts & all undesirable flavors2 ! flavor %\ld be a clean1 mild acid ta/e4 #gb4 ,h[ to c>ry ! "m />t]4--,"s "m />t] mu/ be c>ri$ f day to day to inoculate ! l>ge />t]4 ,?is may be c>ri$ or made 9 sev]al ways3 #a4 ,indep5d5tly3 ,by ?is me?od a "m />t] is made & c>ri$ entirely sep>ately f ! l>ge />t]4 ,x requires m "t & "w1 b is by f> ! be/ me?od4 ,) a good "m />t]1 !re is n s mu* dang] ( ! l>g] />t] becom+ poor 9 quality4 #b4 ,"m />t] may be made by dipp+ pa/euriz$ milk f t prep>$ = ! l>ge />t] ) /]ile j>s & !n inoculat+ ^! j>s sep>ately4 ,by ?is me?od1 if ! milk select$ = ! l>ge />t] is poor1 ! "m />t] = ! next day w be ! same4 ,x is v difficult by ?is me?od to c>ry a uni=m1 high quality "m />t]4 ,!re is dang] t ! conta9] us$ = ! "m />t] may n be /]ile1 & !re is also dang] ( contam9ation 9 transf]r+ ! milk4 #c4 ,ano!r practice is to hold ov] "s ( ! l>ge />t] us$ to-day = "m />t]4 ,?is is by f> ! easie/ me?od4 ,by ?is practice1 !re is no c]ta9ty ( ! quality ( ! />t]1 because !re is little or no control ( ! "m />t]4 ,if ! l>ge />t] is = "s reason n good1 !re is no sep>ate res]ve ( "m />t] on :i* to rely4 #gc4 ,/>t] score-c>ds4--,! use ( a score-c>d t5ds to analyze ! obs]vations 9 su* a way z to emphasize all ! *>act]i/ics desir$ 9 ! />t]4 ,su* an analysis seeks to m9imize ! p]sonal factor & produce a /&>dization ( ! quality4 ,! score-c>d f9ally r$uces ! qualities ( ! />t] to a num]ical basis = ease ( comp>ison4 ,_m score-c>ds h be5 propos$ b ! "o pref]r$ by ! au?ors is t us$ by ! ,dairy ,dep>tm5t ( ! ,new ,york ,/ate ,college ( ,agriculture1 :i* is z foll[s3 ,,cornell ,,score-,,c>d ,flavor #ej ,clean1 desirable acid4 ,aroma #bj ,clean1 agreeable acid4 ,no undesirable aroma4 ,acidity #bj #j4f p] c5t-#j4h p] c5t4 ,body #aj ,be=e break+ up3 jelly-l1 close1 abs5ce ( gas holes4 ,no free :ey4 ,aft] break+ up3 smoo?1 creamy1 free f granules or flakes4 ,! qualities m5tion$ 9 ?is score-c>d c be quickly & easily det]m9$ by exam9+ & ta/+ ! />t] & by mak+ an acid te/ ( a sample4 ,! acid te/ is conduct$ z ) milk 7see ,*apt] ,,ii7 except ! />t] mu/ be r9s$ out ( ! pipette ) pure wat]4 ,"s />t] score-c>ds call = a bact]ial exam9ation & c\nt+ ( ! />t] organisms4 ,?is takes a consid]able p]iod ( "t & is n entirely necess>y4 ,! physical prop]ties & acid te/ are closely correlat$ ) ! pres5ce ( ! desir$ organisms4 #gd4 ,use ( />t]4--,if all milk c\ld be clean & sweet & ! only f]m5tation f x 7 ! clean acid type1 a />t] w\ld be useless4 ,su* milk is h>d to obta92 !re=e1 a />t] is us$ to ov]come ! bad f]m5tation4 ,?is improves ! flavor1 body & texture ( ! *eese4 ,! common contam9ations :i* ! />t] w t5d to correct are3 #a4 ,gas-produc+ bact]ia4 #b4 ,yea/s4 #c4 ,bad flavors or ta9ts4 ,! l5g? ( "t a />t] may be c>ri$ dep5ds on ! accuracy & c>efulness ( ! mak]4 ,?is calls = scrupul\s att5tion to ! temp]ature1 ! selection ( milk & keep+ out contam9ations4 ,! mak] mu/ rememb] t a />t] is n m]ely milk1 b milk full ( a multitude ( t9y plants1 v s5sitive to food1 temp]ature1 clean surr\nd+s & ! quantity ( _! own acid4 ,,new ,,york ,,/ate ,,college ,,( ,,agriculture ,,at ,,cornell ,,univ]sity ,,/>t] ,,lot-,,c>d ,dep>tm5t ( ,dairy ,indu/ry4 ,day & ,date ,,milk3 ,k9d fat solids n fat ,flavor ,am\nt ( milk ,h\rs old ,,pa/eurization3 ,me?od ,milk :5 receiv$3 ,temp]ature ,acidity ,heat+3 ,turn+ on heat ,,apm4 ,desir$ temp4 rea*$ ,,apm4 ,turn+ (f heat ,,apm4 ,l5g? ( "t at desir$ temp4 ,beg9n+ to cool ,cool$ ,,apm2 to ,acidity3 ,aft] pa/eurization ,:5 inoculat$ ,,inoculation3 ,"t ,temp]ature ,am\nt lbs4 ,,incubation3 ,temp]ature ,"t ,,"m ,,/>t] ,,us$3 ,s\rce us$ ,times propagat$ ,acidity ,am\nt us$ ,appe>ance ,flavor ,comm5ts ,,/>t]3 ,"t ( exam9+ ,temp]ature ,,score-,,c>d3 ,flavor#ej ,clean1 desirable acid4 ,aroma#bj ,clean1 agreeable acid4 ,no undesirable aroma4 ,acidity#bj #j4f-j4ge4 ,body#aj ,be=e break+ up3 jelly-l1 close1 abs5ce ( gas holes4 ,no free :ey4 ,aft] break+ up3 smoo?1 creamy1 free f granules or flakes4 ,total #ajj ----------------------------------- ,! above is a t5tative score-c>d4 ,,comm5ts3 ,"w & obs]vation by #ge4 ,! am\nt ( />t] to use dep5ds on ! am\nt ( acid desir$ 9 ! milk = any p>ticul> k9d ( *eese4 ,! great abuse ( />t] is ! practice ( us+ too mu*4 ,x is bett] & saf] to add />t] a little at a "t & sev]al times ?an to add too mu* at once4 ,:5 />t] is add$ to milk = *eese-mak+1 x %\ld be /ra9$ to remove any lumps2 o!rwise an unev5 color is likely to result4 #gf4 ,/>t] lot-c>d4--,= c]ta9 dairy op]ations1 a p]man5t record is desir$4 ,?is is especially true 9 ! mak+ ( />t] & c]ta9 v>ieties ( *eese4 ,a lot-c>d n only s]ves z a record b also po9ts out ! succe$+ /eps ( ! op]ation4 ,?is latt] is especially useful = beg9n]s & /ud5ts4 ,page #ec %[s a desirable lot-c>d to be us$ :5 mak+ />t]4 ,ea* op]ation has be5 ref]r$ to ! page 9 ! text :]e x is discuss$4 ,?is makes ?is p>ticul> lot-c>d an index to ! :ole process ( />t]-mak+ z "h treat$4 ,,*apt] ,v ,,curd-,,mak+ ,aside f ! purely s\r-milk *eeses1 ! coagulum or curd result+ f r5net action is ! basis ( *eese-mak+4 ,! f9i%$ *eese1 :atev] its f9al condition1 is prim>ily dep5d5t on a p>ticul> *emical composition & fairly def9ite physical *>act]s 9 ! fre%ly made curd mass4 ,^! *>act]s are det]m9$ by a s]ies ( factors "u control ( ! *eese-mak]4 ,assum+ ! milk to be normal 9 "*1 success dep5ds on ! use ( a prop] comb9ation ( ^! factors4 ,! possible v>iations 9 ea* factor toge!r ) _! numb] makes an almo/ inf9ite s]ies ( su* comb9ations possible4 ,! ess5tial /eps 9 ! process are1 !re=e1 pres5t$ z und]ly+ all *eese-mak+4 ,! special adaptations ( ea* factor are consid]$ 9 ! discussion ( ! v>ieties gr\p by gr\p4 ,^! factors foll[3 ,a4 ,! coagulation gr\p3 #a4 ,fat-cont5t ( ! milk4 #b4 ,! acidity ( ! milk4 #c4 ,! temp]ature ( r5net+4 #d4 ,! effective quantity ( r5net4 #e4 ,curdl+ p]iod or ! "t all[$ = r5net action4 ,b4 ,! h&l+ gr\p3 #f4 ,cutt+ or break+ ! curd4 #g4 ,heat+ 7cook+7 or n heat+4 #h4 ,dra9+ 7includ+ press+1 gr9d+ & putt+ into hoops or =ms74 #gg4 ,! composition ( ! milk4--,! fat p]c5tage 9 ! milk 9 ! *eese-vat %\ld be kn[n to ! *eese-mak] & be /rictly "u 8 control4 ,! fat te/] & ! sep>ator make ?is cle>ly possible4 ,he c g fur!r4 ,milk f p>ticul> h]ds ^: quality is a matt] ( record f ! r\t9e te/ ( ea* patron's milk may be select$ & br\ght toge!r = ! manufactur] ( *eese ( special quality4 ,control ( case9 or lactose1 on ! contr>y1 is n ne>ly s practicable4 ,! pur*ase ( milk on ! fat te/ has become s well e/abli%$ 9 mo/ dairy t]ritories1 z to insure ! pres5ce & con/ant use ( ! te/]4 ,a fat te/ ( ! mix$ product 9 ! *eese-vat 9 connection ) e/abli%$ tables ?us insures an accurate k ( ! mat]ials :i* g into ea* day's *eese4 ,= "s v>ieties ( *eese1 :ole milk %\ld always be us$4 ,= o!r v>ieties1 ! addition or removal ( fat is regul>ly recogniz$ z "p ( ! mak+ process4 ,! pres5ce ( add$ fat or ! removal ( fat affects ! texture ( ! product & ! details ( ! process ( mak+4 #gh4 ,*eese color4--,an alkal9e solution ( annatto is usually us$ z a *eese color4 ,?is colors bo? case9 & fat 9 contra/ to butt] color :i* is an oil solution ( ! dye & mixes only ) ! fat4 ,*eese color is add$ to ! milk 9 mak+ "s v>ieties ( *eese1 & n = o!rs4 ,:5 lactic />t] is us$1 ! color %\ld be add$ aft] ! />t] & j be=e ! addition ( ! r5net4 ,! am\nt is det]m9$ by ! color desir$ 9 ! *eese4 ,! usual am\nt v>ies f "o to f\r ounces to ea* ?\s& p\nds ( milk4 ,be=e add+1 ! color %\ld be dilut$ 9 ei!r milk or wat]1 pref]ably wat]4 ,x %\ld !n be mix$ ?or\ghly ) ! milk4 #gi4 ,! acidity factor4--,milk z drawn %[s a measurable acidity :5 titrat$ to ph5olph?ale9 ) normal sodium hydroxide4 ,?is figure v>ies ) ! composition ( milk4 ,case9 itself gives a weakly acid reaction ) ?is indicator4 ,calculat$ z lactic acid1 ?is initial acidity v>ies )9 fairly wide limits1 records be+ f\nd f #j4ab to #j4ba ( "o p] c5t or ev5 m widely ap>t4 ,commonly1 h[ev]1 su* titration %[s #j4ad to #j4ag p] c5t4 ,"s =ms ( *eese 7,limburg]1 ,swiss1 ,brie7 are made f absolutely fre% milk4 ,acidity f bact]ial activity is important z a factor 9 ! mak+ ( mo/ types ( *eese & probably 9 ! rip5+ ( all types4 ,increas+ ! acidity ( ! milk ha/5s r5net action & )9 limits produces increas$ firmness ( ! curd4 ,if c>ri$ too high1 acidity causes a gra9y or s&y curd4 ,normally fre% milk is suffici5tly acid 9 reaction :5 te/$ to ph5olph?ale9 to p]mit r5net to act1 b ! rate ( action increases rapidly ) ! developm5t ( acid4 ,increase ( acidity may be accompli%$3 7a7 by ! addition ( acid z has be5 done by ,sammis#be & ,bruhn 9 pa/euriz$ milk = ,*$d> *eese2 or 7b7 by ! developm5t ( acid ?r\gh ! activity ( lactic organisms1 :i* is ! usual way4 ,= r5net+1 ! acidity necess>y = p>ticul> *eeses runs f t ( absolutely fre% milk /ill w>m 7z 9 ,fr5* ,brie1 ,limburg]1 ,swiss1 ,gorgonzola7 ?r\gh s]ies call+ = increase ( acidity1 hundr$? by hundr$? p] c5t calculat$ z lactic acid4 ,?is ranges f #j4ag to #j4bj p] c5t z is v>i\sly us$ 9 ,am]ican factory ,*$d> to ab\t #j4be to #j4bh p] c5t z obta9$ by add+ acid 9 ,sammis' me?od4 ,?is me?od is discuss$ "u ! head+ ,*$d> ,*eese f ,pa/euriz$ ,milk 7p4 #bbi7 s9ce x requires special app>atus & has n ?us f> be5 us$ ) o!r types ( *eese4 ,= ! developm5t ( acidity by ! action ( bact]ia1 lactic />t] is almo/ univ]sally us$4 ,?is may be add$ 9 v small quantities & ! acidity secur$ by closely wat*+ its developm5t or by add+ />t] 9 am\nt suffici5t to obta9 ! requir$ acidity at once4 ,9 ei!r case1 ! *eese-mak] ne$s to "k ! rate ( action ( ! culture to insure ! prop] control ( ! process4 ,! am\nt ( acid already pres5t :5 ! r5net is add$ affects n only ! texture ( ! curd z fir/ f\nd1 b )9 limits indicates also ! rate at :i* fur!r acidity may be expect$ to develop4 ,a s]ies ( exp]im5ts 9 mak+ ,roque=t 7 tabulat$ to %[ ! rate ( acidification f v>i\s initial po9ts4 ,9 ! graphs 7,fig4 #h7 ! curves = acid developm5t are p>allel aft] ! det]m9ation rea*es #j4cj p] c5t4 ,^! exp]im5ts 7 made at a temp]ature #hj to #hd ,f4 ,milk at ! l[e/ acidities tri$ develop$ titratable acid v sl[ly4 ,a p]iod ( sev]al h\rs 0 requir$ to produce suffici5t acid to affect ! curd texture4 ,:5 ! acid rea*$ #j4be p] c5t by titration1 ! fur!r rise 0 rapid & all ! l9es became almo/ /raight & p>allel aft] ! titration rea*$ #j4cj p] c5t4 ,if ?is rapid s\r+ occurr$ aft] ! completion ( ! *eese-mak+ process1 ! texture ( ! exp]im5tal *eese 0 n measurably affect$4 ,9 ^? cases1 h[ev]1 9 :i* #j4cj p] c5t 0 rea*$ be=e ! *eese rea*$ its f9al =m 9 ! hoop1 ! texture ( ! rip5$ *eese 0 entirely diff]5t f t desir$ = ?is v>iety "u exp]im5t4 ,^! curves apply directly to b "o *eese process 9 :i* a p>ticul> comb9ation ( acidity1 r5net & "t is us$ to obta9 a v delicately balanc$ result4 ,9 o!r v>ieties x is equally important to obta9 exactly ! adju/m5t ( ^! factors :i* w br+ ! desir$ result4 ,illu/ration3 ,,fig4 #h4--,! acidification ( ,roque=t *eese4 #hj4 ,acidity ( milk :5 receiv$4--,if prop] c>e has be5 tak51 milk %\ld be deliv]$ to ! factory fre%1 clean & )\t ! developm5t ( acid4 ,if ! milk has n be5 h&l$ prop]ly1 ! e>ly /ages ( s\r+ or "s o!r unfavorable f]m5tation w h develop$4 ,su* milk may develop too mu* acid1 or gas1 or any "o ( sev]al objectionable flavors dur+ ! mak+ & rip5+ ( ! *eese4 ,"s *eese-mak]s become v exp]t 9 detect+ ! fir/ traces ( objectionable qualities1 b mo/ mak]s are dep5d5t on /&>diz$ te/s to det]m9e :e!r milk %all be accept$ or reject$1 & :5 accept$ to det]m9e ! rate at :i* x may be expect$ to respond dur+ ! *eese-mak+ process4 ,v>i\s te/s h be5 devis$ to det]m9e ! am\nt ( acid pres5t 9 milk4 ,!re are two te/s commonly us$ 9 *eese-factories4 ,"o is kn[n z ! acid te/ & ! o!r ! r5net te/4 #ha4 ,! acid te/#bf is made by titrat+ a kn[n am\nt ( milk 7,fig4 #i7 aga9/ an alkali solution ( kn[n /r5g?1 us+ ph5olph?ale9 z an indicator4 ,! object ( ! indicator is to tell ! condition ( ! milk1 :e!r x is acid1 alkal9e or neutral4 ,! indicator does n *ange 9 an acid solution b turns p9k :5 ! solution is or becomes alkal9e4 ,to make ! te/1 a kn[n quantity ( ! mat]ial to be te/$ is plac$ 9 a :ite cup1 & to ?is sev]al drops ( indicator are add$4 ,z an indicator1 a #a p] c5t solution ( ph5olph?ale9 9 #ie p] c5t alcohol is commonly us$4 ,z an alkali solution1 sodium hydroxide 7,na,o,h7 is us$ 9 ! /&>diz$ /r5g? usually ei!r t5? 7,n_/#aj7 normal or tw5tie? 7,n_/#bj7 normal4 ,?is solution %\ld be obta9$ 9 "s "o ( ! /&>diz$ =ms comm]cially prep>$4 ,! alkali is add$1 drop by drop1 f a graduat$ burette until a fa9t p9k color appe>s4 ,?is %[s t ! acid 9 ! milk has be5 neutraliz$ by ! alkali4 ,! am\nt ( alkali t has be5 us$ c be det]m9$ f ! burette4 ,kn[+ ! am\nt ( milk & alkali solution us$1 x is easy to calculate ! am\nt ( acid 9 ! sub/ance te/$4 ,! results are usually express$ ei!r z p]c5tages ( lactic acid or pref]ably z cubic c5timet]s ( normal alkali requir$ to neutralize #ajj or #ajjj c4c4 ( milk4 ,?is k9d ( te/ is on ! m>ket "u diff]5t names1 su* z ,mann's1 ,publ['s1 ,f>r+ton's & ,m>s*all's4 ,illu/ration3 ,,fig4 #i4--;,an acid te/]4 #hb4 ,r5net te/s4--,sev]al r5net te/s h be5 devis$1 b ! "o mo/ widely us$ is ! ,m>s*all 7,fig4 #aj74 ,?is consi/s ( a #a c4c4 pipette to measure ! r5net extract1 a small bottle 9 :i* to dilute ! extract1 a special cup to hold ! milk & a spatula to mix ! milk ) ! r5net extract4 ,?is cup has on ! inside f top to bottom a scale graduat$ f #j at ! top to #aj at ! bottom4 ,!re is a hole 9 ! bottom to all[ ! milk to run out4 ,illu/ration3 ,,fig4 #aj4--,m>s*all r5net te/4 #hc4 ,m>s*all r5net te/4--,to make a ,m>s*all r5net te/1 #a c4c4 ( r5net extract is measur$1 ) ! #a c4c4 pipette1 & plac$ 9 ! bottle4 ,c>e %\ld be ex]cis$ to r9se out ! pipette4 ,! bottle is !n fill$ to ! m>k ) cold wat]4 ,aft] ! milk has be5 heat$ to ! sett+ temp]ature1 #hd-hf ,f41 ! cup is fill$ ) milk & set on ! edge ( ! vat s t ! milk runn+ out ?r\gh ! hole 9 ! bottom ( ! cup w fl[ into ! vat4 ,j z ! surface ( ! milk rea*es ! #j m>k on ! cup1 ! dilut$ r5net extract is add$ & ?or\ghly mix$ ) ! milk1 us+ ! small spatula to /ir x4 ,! r5net & milk %\ld be mix$ until x has run d[n at lea/ "o-half space on ! scale 9 ! cup4 ,z ! r5net beg9s to coagulate ! milk1 x runs sl[] f ! hole 9 ! bottom ( ! cup1 until x f9ally /ops4 ,:5 x /ops1 ! po9t on ! scale indicat$ by ! surface ( ! coagulat$ milk is not$4 ,! te/ is record$ by ! numb] ( spaces ! surface ( ! milk l[]s f ! "t ! r5net is add$ until x is coagulat$4 ,?is te/ dep5ds on ?ree factors3 ! /r5g? ( ! r5net extract1 ! temp]ature ( ! milk1 ! acidity ( ! milk4 ,! m acid1 ! quick] ! milk w coagulate4 ,to measure any "o ( ^! factors1 ! o!r two mu/ be con/ant4 ,! v>iable factor is ! acidity ( ! milk4 ,?is te/ w n indicate ! p]c5tage ( acid 9 ! milk1 b is simply a comp>ative te/ to be us$ f day to day2 = example1 if ! r5net te/ to-day %[s ?ree spaces1 & ! op]ator makes t milk into *eese & ! process seems to be normal1 x %[s t = good results 9 ?is factory1 milk %\ld be rip5$ to %[ ?ree spaces e day4 ,if ! next day ! milk %[$ f\r spaces1 x %\ld be all[$ to rip5 m until x %[s ?ree spaces4 ,if x %[s only two spaces1 ?is indicates t ! milk has too mu* acid developm5t or is ov]-ripe4 ,a *eese-mak] w h to det]m9e at :at po9t to set 8 milk1 because ! te/ w v>y f "o factory to ano!r4 #hd4 ,comp>ison ( acid & r5net te/4--,ea* ( ^! te/s has its advantages & disadvantages4 ,! advantage ( ! acid te/ is t x c be made z well ( w>m z cold milk4 ,?is is ( great importance 9 det]m9+ :e!r ! milk deliv]$ by any patron is too ripe to be receiv$4 ,! acidity ( o!r mat]ials1 su* z :ey & />t]1 c be det]m9$ z well z t ( milk4 ,! disadvantages are t x is difficult to get ! alkali solution ( ! prop] /r5g? & ! solution is liable to det]iorate on /&+4 ,x requires a c>eful exact op]ator to make ! te/4 ,! advantages ( ! r5net te/ are t x is easy to make1 & x requires no mat]ials t are h>d to replace4 ,! disadvantage is t ! milk mu/ be w>m$ to ! same temp]ature be=e a comp>ative te/ c be made4 ,! size ( ! outlet 9 cups v>ies4 ,x does n indicate ! p]c5tage ( acid pres5t 9 ! milk4 ,x is simply a comp>ative te/4 ,to obta9 ! be/ result1 bo? te/s %\ld be us$ 9 conjunction4 #he4 ,control ( acid4--,! control ( acidity 9 curd & *eese is dep5d5t on ! control ( ! moi/ure or wat]-cont5t4 ,! control ( bo? factors is v important 9 relation to ! quality#bg ( ! *eese4 ,(t5 acidity is spok5 ( :5 moi/ure is really int5d$1 & vice v]sa4 ,! close relation betwe5 ! moi/ure & acidity is due to ! pres5ce ( ! milk-sug> 9 solution 9 ! milk-s]um :i* becomes ! :ey ( *eese-mak+4 ,wat] or moi/ure 9 *eese consi/s ( ! remnant ( ?is :ey :i* is n expell$ 9 ! mak+ process4 ,dur+ manufacture & ! rip5+ process1 ! milk-sug> is *ang$ to lactic acid4 ,a *eese may be sweet :5 fir/ made & aft] a "t become s\r because x conta9s too mu* moi/ure 9 ! =m ( :ey4 ,excess ( :ey c>ries excess ( milk-sug> f :i* f]m5tation produces int5se acidity4 ,v>i\s te/s h be5 devis$ to det]m9e ! am\nt ( acid develop$ at ! diff]5t /ages ( manufacture4 ,^! te/s are describ$ on page #fa4 ,by ! use ( su* te/s1 ! developm5t ( acid dur+ ! manufactur+ process c be v accurately det]m9$4 ,!re is no quick1 accurate te/ to det]m9e ! am\nt ( moi/ure 9 ! curd4 ,! *eese-mak] has to rely on 8 own judgm5t1 guid$ l>gely by ! appe>ance1 feel+ & condition ( ! curd4 ,aft] ! r5net extract has be5 add$1 all control ( ! acid developm5t is lo/4 ,! *eese-mak] c det]m9e r accurately h[ fa/ ! acid w develop dur+ ! rip5+ ( ! milk4 ,?is %[s ! importance ( ! prop] rip5+4 ,! am\nt ( acid develop$ dur+ ! diff]5t /ages ( ! manufactur+ process c be approximately foll[$ ) ! v>i\s acid te/s4 ,! manufactur+ process %\ld !n be v>i$ to obta9 ! prop] relation betwe5 ! moi/ure & ! acid pres5t4 ,! only "t t ! acidity may be controll$ is :5 ! milk is be+ rip5$4 ,if too mu* acid is develop$ be=e ! r5net is add$1 !re is apt to be too mu* acid at ea* /age ( ! manufactur+ process4 ,?is is liable to hurry ! *eese-mak+ process & to cause a loss1 bo? 9 quality & quantity ( *eese1 & may cause a high acid or s\r *eese4 ,if suffici5t acid is n develop$ at ! "t ! r5net is add$ or if ! milk is n suffici5tly rip5$1 ! acid is liable n to develop fa/ en\gh s t !re w n be suffici5t at ea* /ep 9 ! *eese-mak+ process4 ,su* a *eese is call$ sweet4 ,!re are sev]al conditions :i* w cause an ov]-developm5t ( acid4 ,su* a *eese is call$ acidy or s\r4 ,^! factors are )9 ! control ( ! *eese-mak]1 h5ce %\ld be avoid$4 ,a s\r *eese %[s lack ( skill & c>e on ! "p ( ! *eese-mak]4 ,conditions caus+ an acidy or s\r *eese3 ,receiv+ s\r or high acid milk at ! *eese-factory4 ,use ( too mu* />t]4 ,rip5+ ! milk too mu* be=e ! r5net is add$4 ,remov+ ! :ey be=e ! curd is prop]ly firm$1 h5ce leav+ x ) too mu* moi/ure4 ,developm5t ( too mu* acid 9 ! :ey be=e ! :ey is remov$4 ,improp] relation%ip betwe5 ! moi/ure & acidity at ! "t ( remov+ ! :ey4 ,conditions caus+ defici5t acid3 ,add+ ! r5net be=e suffici5t acid has develop$4 ,n us+ suffici5t />t]4 ,n develop+ suffici5t acid 9 ! :ey4 #hf4 ,acidity & r5net action4--,! r5net extract acts only 9 an acid m$ium4 ,! great] ! acid developm5t1 )9 c]ta9 limits1 ! fa/] ! action ( ! r5net4 ,if en\gh acid has develop$ to cause a coagulation ( ! case91 ! r5net w n coagulate ! milk4 ,?is is "o reason :y ,*$d> *eese _c be made f s\r milk4 #hg4 ,acidity & expulsion ( ! :ey4--,! contraction ( ! curd & expulsion ( ! :ey are s closely relat$ t !y may be treat$ "u ! same head+4 ,! m acid1 ! fa/] ! :ey sep>ates f ! curd1 o!r conditions be+ uni=m4 ,! relation ( acidity & firmness ( ! curd to temp]ature ( ! curd is ano!r important factor 9 ! successful manufacture ( *eese4 ,! high] ! acidity1 ! fa/] ! temp]ature ( ! curd c be rais$ )\t any h>mful effects4 ,if ! temp]ature is rais$ too fa/ 9 relation to ! acidity1 ! film surr\nd+ ea* piece ( curd w become t\gh5$ s t ! moi/ure w n be able to escape4 ,:5 ?is condition exi/s1 ! curd w feel firm b :5 ! pieces are brok5 op5 ! inside is f\nd to be v s(t4 ,?is results 9 a l>ge loss lat] or may cause a s\r *eese4 ,x usually causes an unev5 texture & color 9 ! *eese4 #hh4 ,acidity 9 relation to *eese flavor4--,j :at "p ! acid plays 9 ! developm5t ( *eese flavor is n kn[n4 ,if a c]ta9 am\nt ( acid is n pres5t1 ! *>act]i/ic *eese flavor does n develop4 ,if too mu* acid is develop$1 x gives ! *eese a s\r flavor :i* is unpleasant4 ,if suffici5t acid is n develop$1 ! o!r undesirable factors seem to be m active1 caus+ v disagreeable flavor & may cause ! *eese to putrefy4 ,a *eese ) a l[ acid usually develops a v mild flavor1 & if c>ri$ to extremes1 z 9 ! case ( "s wa%$ curd *eese1 ! true *eese flavor nev] develops4 #hi4 ,acidity 9 relation to body & texture ( *eese4--,if a *eese is to h a close1 smoo?1 mell[1 silky body & texture1 a c]ta9 am\nt ( acid developm5t is necess>y4 ,if too mu* acid is develop$1 ! body & texture w be dry1 h>%1 s&y1 mealy1 corky4 ,if ! acid is n suffici5t ! *eese may be s(t or weak bodi$1 & is usually *>act]iz$ by ,swiss curd holes1 :i* are spaces ( v>i\s sizes usually m or less r\nd & v %9y on ! inside4 #ij4 ,acidity 9 relation to *eese color4--,an ov]-developm5t ( acidity affects ! color ( a *eese4 ,if ?is developm5t ( acidity is uni=m ?r\gh\t ! *eese1 x causes ! color to become pale or blea*$4 ,if ?is developm5t is unev51 due to ! unev5 di/ribution ( moi/ure1 ! color w be blea*$ 9 spots1 caus+ a mottl$ effect4 #ia4 ,control ( moi/ure4#bh--,! *eese-mak] mu/ use skill & judgm5t 9 regulat+ ! am\nt ( moi/ure 9 relation to ! firmness ( ! curd & ! acid4 ,s9ce !re are no quick accurate te/s to det]m9e ! am\nt ( moi/ure1 ?is is left entirely to ! judgm5t ( ! op]ator4 ,c]ta9 me?ods ( h&l+ ! curd r$uce ! moi/ure-cont5t1 :ile o!rs increase x4 ,! *eese-mak] mu/ decide h[ to h&le ! curd4 ,if ! curd becomes too dry1 me?ods %\ld be employ$ to increase ! moi/ure1 & vice v]sa4 ,causes ( excessive moi/ure3 ,cutt+ ! curd co>se4 ,cutt+ ! curd aft] x has become too h>d4 ,sett+ ! milk at a high temp]ature4 ,use ( excessive am\nt ( r5net extract4 ,l[ acid 9 ! curd at ! "t ( remov+ ! :ey4 ,n /irr+ ! curd ) ! h&s z ! la/ ( ! :ey is remov$4 ,high pil+ ( ! curd dur+ ! *$d>+ process4 ,pil+ ! curd too quickly aft] remov+ ! :ey4 ,use ( a small am\nt ( salt4 ,hold+ ! curd at too l[ a temp]ature aft] ! :ey is remov$4 ,soak+ ! curd 9 wat] previ\s to salt+4 ,all[+ ! curd to rema9 9 ! :ey too long s t x reabsorbs ! :ey4 ,heat+ ! curd too rapidly4 ,causes ( insuffici5t moi/ure3 ,cutt+ ! curd too f9e or break+ up ! pieces ) ! rake into too small pieces4 ,cutt+ ! curd too s(t4 ,/irr+ ! curd too mu* by h& z ! la/ ( ! :ey is be+ remov$4 ,develop+ high acid 9 ! curd at ! "t ( remov+ ! :ey4 ,insuffici5t pil+ ( ! curd dur+ ! *$d>+ process4 ,us+ a l>ge am\nt ( salt4 ,high temp]ature & l[ humidity 9 ! cur+ room4 #ib4 ,relation ( moi/ure to manufacture & quality4--7#a7 ,flavor3 ,if ! *eese conta9s too mu* moi/ure1 x is likely to develop a s\r or acidy flavor4 ,a *eese ) a normally high moi/ure-cont5t usually rip5s or develops a *eese flavor mu* fa/] ?an "o ) a l[] moi/ure-cont5t1 o!r conditions be+ uni=m4 ,a *eese ) a high moi/ure-cont5t is mu* m liable1 dur+ ! cur+ process1 to develop undesirable flavors ?an is "o ) a l[] moi/ure-cont5t4 7#b7 ,body & texture3 ,a *eese conta9+ too mu* moi/ure is v s(t & is difficult to hold 9 %ape4 ,su* a product breaks d[n v rapidly & is usually pa/y & /icky 9 texture4 ,if too little moi/ure is pres5t1 ! *eese is v dry & h>d1 & cures or rip5s v sl[ly because ( ! lack ( moi/ure toge!r ) milk-sug> f :i* acid may be =m$4 ,dry *eeses are usually h>%1 t\gh & rubb]y 9 texture4 ,su* *eeses also h poor r9ds4 7#c7 ,color3 ,if ! ideal conditions exi/1 ! moi/ure w be ev5ly di/ribut$ ?r\gh\t ! *eese4 ,! spots conta9+ m moi/ure w be light] 9 color4 ,if a *eese conta9s s mu* moi/ure t x becomes acidy1 ! effect is ! same z :5 too mu* acid is develop$1 t is1 ! color becomes pale f ! action ( ! acid4 7#d7 ,f9i%3 ,a *eese conta9+ too mu* moi/ure is usually s(t4 ,a good r9d does n =m4 ,su* a *eese loses its %ape v easily1 especially 9 a w>m cur+ room4 7#e7 ,quality3 ,a *eese ) a high moi/ure-cont5t is usually m>ketable = only a v %ort p]iod4 ,su* a product usually develops flavor v quickly 9 comp>ison to a dry *eese4 ,x mu/ be sold v soon because if held too long1 ! flavor becomes s /rong z to be undesirable1 & objectionable flavors are liable to develop4 ,9 "s cases1 su* *eeses rot4 #ic4 ,relation ( moi/ure to acidity4--,f ! prec$+ discussion1 x is evid5t t ! relation betwe5 ! moi/ure & acidity is v close1 9 fact s intimate t 9 "s cases x is difficult to di/+ui% "o f ! o!r :5 ! quality ( ! *eese is consid]$4 ,! prop] relation ( ! moi/ure & ! acidity det]m9es ! quality ( ! result+ *eese4 ,if too mu* acid is develop$ dur+ ! manufactur+ process1 ! product w be s\r4 ,if too mu* moi/ure is reta9$ 9 ! =m ( :ey1 ! *eese w be s\r4 ,! less acid 9 ! curd1 ! m moi/ure 9 ! =m ( :ey may be reta9$ 9 ! curd )\t caus+ a s\r *eese4 ,! prop] relation%ip betwe5 ! moi/ure & ! acidity mu/ be ma9ta9$ or a s\r *eese w result4 ,! relation ( ! moi/ure to ! acidity also has an influ5ce on ! cur+4 ,if ! *eese has a l[ developm5t ( acidity & a l[ moi/ure-cont5t1 x w cure v sl[ly4 ,! increas+ ( ei!r ! acidity or moi/ure usually increases ! rate ( *eese rip5+1 o!r factors be+ ! same4 ,! relation ( ! acidity & ! moi/ure is s important t x _c be neglect$ )\t injur+ bo? ! quality & quantity ( *eese4 ,?is k c be obta9$ only by exp]i5ce4 #id4 ,sett+ temp]ature4--,! temp]ature ( r5net+ makes v mu* diff]5ce 9 ! texture ( ! product4 ,! enzyme r5n9 is s5sitive to v slight *anges 9 temp]ature4 ,bel[ #gj ,f41 its rate ( action is v sl[4 ,beg9n+ ) approximately #bj p] c5t ( its maximum effectiv5ess at #gj ,f4 7! curdl+ po9t = ,neuf*tel71 x has ris5 to #fe p] c5t at #hd ,f41 to #gj p] c5t at #hf ,f41 z us$ 9 ,*$d>1 to ab\t #hj to #he p] c5t at #ij-id ,f41 z us$ 9 ,limburg]4 ,at #aje ,f4 x rea*es its maximum effective work+ rate to fall f t effici5cy to ab\t #ej p] c5t at #abj ,f4 ,curdl+ at l[ temp]ature l5g!ns ! "t requir$ = ! same am\nt ( r5net to curdle a giv5 quantity ( ! same milk4 ,! texture ( curd produc$ at temp]atures betwe5 #gj ,f4 & #hd ,f4 is s(t1 jelly-l1 friable r ?an rubb]y4 ,at #hf ,f4 x beg9s to %[ t\gh5+ or rubb]y *>act]s :i* become v m>k$ at #ij ,f4 to #id ,f4 z us$ 9 ,limburg]4 ,) ! increas$ vigor ( action z x passes its maximum rate ( action at #aje ,f41 ! texture t5ds to become loose1 floccose to granul>4 ,aside f ! ,neuf*tel gr\p1 ! work+ range ( temp]atures = ! r5net+ p]iod runs f ab\t #hd ,f4 to ab\t #id ,f41 a range ( b>ely #aj ,f41 or ! use ( #fe p] c5t to #hj or possibly #he p] c5t ( ! maximum effici5cy ( ! r5net4 ,)9 ?is range ( temp]ature1 ! curd has ! physical *>act]s dem&$ = mak+ mo/ v>ieties ( *eese4 #ie4 ,/r5g? ( coagulat+ mat]ials4--,r5net & peps9 prep>ations v>y 9 /r5g? & 9 keep+ quality4 ,) a p>ticul> /ock1 *anges g on to su* a degree t ! la/ samples f a b>rel ( r5net are mu* weak] ?an ! e>li] ones4 ,ea* sample1 b>rel1 keg or bottle %\ld be te/$ be=e us$4 ,9 cont9u\s "w ! results ( ea* day's "w furni% ! guide = ! next day's use ( a p>ticul> lot ( r5net4 #if4 ,am\nt ( coagulat+ mat]ials to use4--,= mo/ v>ieties ( *eese1 suffici5t r5net extract or peps9 is add$ to ! milk to give a firm curd 9 tw5ty-five to =ty m9utes4 ,( ! ord9>y comm]cial r5net extract1 ?is requires f two & "o-half to f\r ounces to "o ?\s& p\nds ( milk4 ,?is gives a maximum ( "o "p r5net = ea* f\r to six ?\s& p>ts ( milk4 ,! great /r5g? ( ! r5net extract is ?us cle>ly %[n4 #ig4 ,me?od ( add+ r5net4--,be=e r5net is add$ to ! milk1 x is dilut$ 9 ab\t =ty times its volume ( cold wat]1 :i* *ills ! enzyme & ret>ds its action until x c be ?or\ghly mix$ ) ! milk4 ,if ! mat]ial is add$ )\t su* dilution1 ! conc5trat$ extract produces in/ant coagulation 9 ! drops ) :i* x comes 9 contact1 =m+ solid masses f :i* ! enzyme escapes only sl[ly to diffuse ?r\gh\t ! mass4 ,uni=m coagulation ?us becomes impossible4 ,aft] ! r5net extract has be5 dilut$ ) cold wat]1 x %\ld be di/ribut$ ! entire l5g? ( ! vat 9 an ev5 /ream f a pail4 ,x %\ld !n be mix$ ) ! milk by /irr+ f top to bottom = ab\t ?ree to f\r m9utes4 ,= ?is purpose1 ei!r a long-h&l$ dipp] or a wood5 rake may be us$4 ,a dipp]ful %\ld be drawn f ! gate & /irr$ into ! vat1 o!rwise ! milk 9 ! gate w fail to coagulate prop]ly because ! r5net diffuses too sl[ly to rea* & affect all ! milk at t po9t4 ,! milk %\ld be /irr$ on ! top1 pref]ably ) ! bottom ( a dipp]1 until signs ( coagulation beg9 to appe>4 ,?is /irr+ keeps ! cream f ris+4 ,!re are v>i\s ways or signs to indicate :5 ! coagulation has gone to ! /age at :i* ! mix is ab\t to become ?ick3 7#a7 ,! milk becomes lazy or ?ick] z ! f+] is pass$ ?r\gh x2 7#b7 bubbles caus$ by mov+ ! f+] rema9 on ! milk long]1 usually until "o c c\nt t5 :5 ready to ?ick54 ,if ! milk is /irr$ too long or aft] x beg9s to ?ick51 ! result is a granul> sort ( curd1 & !re w be an abnormally l>ge loss ( fat 9 ! manufactur+ process4 ,! addition ( ! r5net & subsequ5t /irr+ require ! ex]cise ( great c>e & con/ant att5tion to details4 ,! *eese-mak] c d no?+ else = ^? few m9utes4 ,:5 ?r\gh /irr+1 x is a good plan 9 cold wea!r to cov] ! vat ) a clo? z ?is w keep ! surface ( ! curd w>m4 ,9 summ] ! same cov] w keep out ! flies4 ,causes ( a delay$ coagulation3 7#a7 ,weak r5net extract or too small an am\nt4 7#b7 ,l[ temp]atures due to inaccurate !rmomet]s4 7#c7 ,pa/euriz$ milk4 7#d7 ,pres5ce ( abnormal bact]ial f]m5ts4 7#e7 ,pres5ce ( pres]vatives4 7#f7 ,heavily wat]$ milk4 7#g7 ,use ( badly ru/$#bi cans4 7#h7 ,milk conta9+ small am\nts ( case9 or calcium salts4 ,causes ( unev5 coagulation3 7#a7 ,unev5 temp]ature ( ! mix 9 ! vat1 due to lack ( agitation4 7#b7 ,unev5 di/ribution ( ! r5net extract4 7#c7 ,add+ r5net to vat too soon aft] heat+1 :ile ! sides & bottom are /ill hot1 causes curd to /ick to sides & bottom ( ! vat mak+ cutt+ difficult4 7#d7 ,slo%+ aft] ! milk beg9s to ?ick5 breaks ! curd & causes x to :ey (f4 #ih4 ,! curdl+ p]iod4--,! "t all[$ = r5net action also affects ! texture ( ! curd4 ,! enzymes ( r5net 7r5n9 & peps97 d n cease act+ ) ! ?ick5+ ( ! milk4 ,9 _m *eeses1 ! h&l+ process beg9s z soon z ! curd has become solid en\gh to split cleanly be=e a f+] ?ru/ into x4 ,if let /& fur!r1 ! same curd mass w cont9ue to h>d5 ) ! progressive sep>ation ( :ey2 ?is %[s fir/ z drops 7sweat+7 on its surface1 :i* !n increase 9 numb] & size until !y run toge!r & =m a %eet ( :ey4 ,! limit ( su* action is difficult to measure4 ,! solidify+ process ceases 9 a p]iod ( h\rs4 ,! fur!r action ( ! enzymes is dige/ive 9 "* & goes on sl[ly4 ,x requires a p]iod ( weeks or ev5 mon?s to accompli% measurable results at ! work+ temp]atures 9 use 9 ! trade4 ,o!r rip5+ ag5ts ) m rapid action int]v5e to %ape ! f9al result4 ,x foll[s t ! r5net factor 9 ! rip5+ *anges f\nd at ! end ( ! p]iod is almo/ negligible = mo/ v>ieties ( *eese1 al?\gh x appe>s to be measurable 9 "s v>ieties4 #ii4 ,cutt+ or break+#cj ! curd4--,z soon z curd is =m$1 sep>ation ( :ey beg9s ^u ! surface & p]haps ar\nd ! sides ( ! vessel4 ,?is is accompani$ by %r9kage & h>d5+ ( ! mass4 ,if ! curd rema9s unbrok51 ! sep>ation is extremely sl[4 ,9 *eese-mak+ practice1 su* curd masses may be dipp$ at once into hoops z 9 ,camemb]t1 dump$ 9 mass into clo?s = dra9age z 9 ,neuf*tel or1 z 9 ! l>g] numb] ( *eeses1 cut or brok5 9 "s *>act]i/ic mann]4 ,aft] ! curd mass is firm1 ! rate at :i* subsequ5t *anges take place dep5ds l>gely on ! size ( ! p>ticles into :i* ! curd is cut4 ,! small] ! p>ticles1 ! quick] ! wat] is expell$4 ,consequ5tly ! developm5t ( ! acidity & o!r *anges take place m sl[ly4 ,= ?is reason ! curd %\ld be cut into pieces ( uni=m size4 ,if ! "w is n prop]ly p]=m$1 ! pieces ( curd ( v>i\s sizes w be at diff]5t /ages ( developm5t4 ,! f9e p>ticles w be firm & ela/ic :ile ! l>g] p>ticles are /ill s(t & full ( :ey & may be develop+ too mu* acid4 ,! knives %\ld be ins]t$ into ! curd obliquely s t !y w cut _! way into ! curd & n break x4 ,! horizontal knife is us$ l5g?wise ( ! vat & cuts ! curd into lay]s ( uni=m ?ickness4 ,! p]p5dicul> knife !n is us$ l5g?wise & crosswise ( ! vat4 ,x fir/ cuts ! curd into /rips & !n into cubes4 ,! knives may h wire blades or /eel blades1 "s op]ators pref]r+ "o & "s ! o!r4 ,:i*ev] is us$1 ! blades %\ld be close en\gh toge!r to give ! f95ess ( curd desir$4 ,aft] ! knife passes ?r\gh1 ! cut faces quickly become cov]$ ) a smoo? coat+1 cont9u\s ov] all expos$ areas4 ,?is surface has ! appe>ance ( a smoo? ela/ic coat+ or film4 ,?is c be se5 by c>efully break+ a piece 9 ! h&4 ,x is ?is film :i* holds ! fat )9 ! pieces ( curd4 ,if ! film is brok51 "s ( ! fat globules are lo/ because ! r5net extract acts only on ! case9 & t 9 turn holds ! fat4 ,all ! fat globules :i* come 9 contact ) ! knives z !y pass ?r\gh ! curd w be left betwe5 ! pieces ( curd & w pass (f 9 ! :ey4 ,if c>e is ex]cis$ 9 cutt+1 ! loss ( fat w be conf9$ to :at may be call$ a me*anical loss4 ,?is is simil> to ! loss ( ! sawdu/ :5 saw+ a bo>d4 ,?is loss 9 ,am]ican ,*$d> is ab\t #j4c p] c5t & _c be avoid$4 ,if x is great] ?an ?is1 x is due to neglig5ce on ! "p ( ! *eese-mak] or ! poor condition ( ! milk4 ,! cutt+ ( ! curd into small pieces may be consid]$ a necess>y evil4 ,if ! moi/ure c\ld be expell$ f ! :ole mass )\t di/urb+ x1 ?is fat loss c\ld be prev5t$4 ,! cutt+1 break+ or turn+ %\ld be done ) ! greate/ c>e1 t ! loss may be z small z possible4 #ajj4 ,curd knives4--,= cutt+ curd1 special knives h be5 devis$ 7,fig4 #aa74 ,!y consi/ ( s]ies ( p>allel blades fix$ 9 a frame to make cuts equidi/ant4 ,! blades run v]tically 9 "o1 horizontally 9 ano!r4 ,!y are spac$ accord+ to ! dem&s ( ! v>iety ( *eese to be made4 ,wires /ret*$ 9 a frame take ! place ( blades 9 "s makes ( curd knife4 ,illu/ration3 ,,fig4 #aa4--;,blade & wire curd knives3 horizontal1 p]p5dicul>1 horizontal1 p]p5dicul>4 #aja4 ,heat+ or cook+4--,curdl+ by r5net has already be5 %[n to be m>k$ly ha/5$ by mod]ate heat+4 ,aft] ! coagulum or curd is =m$1 ! mak+ process may be complet$ )\t ! application ( fur!r heat1 z 9 ,neuf*tel1 ,camemb]t & relat$ =ms 7,fig4 #ab7 & 9 "s practices ) ,limburg]4 ,9 o!r =ms & especially 9 ! h>d *eeses 9 :i* cutt+ ( curd is a prom95t "p ( ! process1 ! curd aft] be+ cut is reheat$ or cook$4 ,! cook+ process ha/5s ! removal ( ! :ey1 ?us %ort5+ ! "t requir$ to r$uce ! wat]-cont5t ( ! mass to ! p]c5tage mo/ favorable = ! type ( *eese desir$4 ,! process also produces m>k$ *anges 9 ! physical "* ( ! curd mass4 ,) ! rise 9 temp]ature ! case9 becomes ela/ic fir/1 !n approa*es a melt+ condition & assumes a t\gh1 almo/ rubb]y consi/5cy4 ,! f9al texture is ! result ( ! comb9ation ( ! am\nt ( r5net add$1 ! temp]ature1 ! acidity rea*$ dur+ ! process1 & ! f9al wat]-cont5t ( ! mass4 ,illu/ration3 ,,fig4 #ab4--,! heat relation4 ,see pages #gg & #hg4 #ajb4 ,dra9+ 7includ+ gr9d+1 putt+ into hoops or =ms & press+74--,! r$uction ( ! wat] 9 ! curd beg9s almo/ z soon z ! curd becomes firm4 ,x is aid$ by cutt+ or break+1 by ! ret5tion ( ! heat appli$ be=e r5net+ & by ! second>y heat+ or cook+ us$ 9 mak+ c]ta9 gr\ps ( *eeses4 ,9 _m v>ieties special app>atus is provid$ 9 ! =m ( dra9+ bo>ds1 dra9+ racks or bags to ha/5 ! removal ( ! :ey z fa/ z x sep>ates4 ,! dra9+ process cont9ues until ! *eese has rea*$ its f9al =m & weight4 ,! int]v5+ process ( matt+ 9 ! ,*$d> gr\p involves a comb9ation ( a s\r+ process ) ! removal ( :ey1 dur+ :i* ! cubes ( curd become fus$ into semi-solid masses4 ,if su* masses are =m$1 !y mu/ be gr\nd up be=e ! *eese c be giv5 its f9al =m 9 ! hoop4 ,! dra9+ process1 !re=e1 may take any "o ( _m =ms v>y+ f ! direct transf] ( fre%ly =m$ curd into hoops 9 :i* ! entire dra9+ process is complet$1 to an elaborate s]ies ( op]ations :i* end 9 press+ curd dra9$ to approximately its f9al condition be=e x is plac$ 9 ! hoop4 #ajc4 ,application to *eese4--,f ! discussion ( ^! factors1 x is evid5t t ! *eeses produc$ w diff] widely ) ! diff]5ces 9 manipulation4 ,if "o consid]s ess5tial con/itu5t sub/ances sep>ately1 ! wat]-cont5t ( ! f9i%$ product is f\nd to v>y f #cj p] c5t 9 ,p>mesan to #ge p] c5t 9 cottage *eese4 ,! fat-cont5t runs f a trace 9 "s v>ieties to #fj p] c5t 9 "s cream *eeses4 ,! texture ( ! case91 :i* gives "* to ! product1 v>ies f ! t\gh or glue-l consi/5cy ( fre%ly made ,swiss to ! butt]y condition ( a cream or ,neuf*tel *eese4 ,inside su* limits ! ta/es ( diff]5t peoples h l$ to ! manufacture ( _m k9ds ( *eese4 ,ea* ( ^! v>ieties repres5ts "s p>ticul> comb9ation ( curd-mak+ factors & rip5+ conditions :i* produces a *eese suit$ to ! ta/e ( ! mak] & consum] ( t c\ntry or community4 ,,*apt] ,,vi ,,classification ,! lit]ature ( *eese-mak+ conta9s ref]5ce to m ?an #ejj names = v>ieties ( *eese4 ,_m ( ^! c be ?r[n readily into great gr\ps or families 9 :i* !re are v>iations 9 uness5tial detail )\t modify+ ! *>act]i/ic texture & flavor ( ! product4 ,_m v>ietal names are atta*$ to ! product ( s+le factories or factory gr\ps4 ,su* v>ieties frequ5tly diff] only slightly 9 size or %ape1 or 9 /age ( dra9age or ( rip5+1 f widely kn[n v>ieties or o!r simil> local =ms4 ,! descriptions record$ = su* v>ieties commonly emphasize m9or diff]5ces 9 manipulation )\t %[+ diff]5ces 9 ess5tial factors4 ,vessels ( p>ticul> size are prescrib$ to be made ( wood1 e>!nw>e1 or ( a special metal4 ,^! details specify ! exact size & %ape ( hoops1 ! use ( p>ticul> /yles ( cutt+ or break+ in/rum5ts & ( c]ta9 /irr+ tools1 ! mat]ial & con/ruction ( mats & dra9+ racks4 ,! descriptions !mselves are v commonly inadequate4 ,! v>iable factors 9 *eese-mak+ are fat-cont5t ( ! milk1 acidity1 temp]ature ( sett+1 am\nt ( r5net1 "t all[$ = curdl+ & ! me?od ( dra9+ ! curd4 ,! diff]5ces 9 practice lie1 ) few exceptions1 9 ! am\nt or int5sity ( p>ticul> factors1 n diff]5ces 9 k9d or quality ( treatm5t4 ,su* contra/s are quantitative1 n qualitative4 ,a great numb] ( comb9ations is possible by small v>iations ( ^! factors4 ,v>ieties select$ z types ( gr\ps give m>k$ contra/s 9 "*1 b comp>ison ( l>ge numb]s ( =ms %[s t almo/ e gradation f gr\p to gr\p c actually be f\nd4 ,)9 gr\ps frequ5tly ! same physical results 9 texture & flavor c be obta9$ by comb9ations or adju/m5ts ( factors = ! purpose ( (fsett+ or c\nt]act+ ! effects ( "o *ange 9 practice by ! manipulation ( o!r factors4 ,9 rip5+1 an equally l>ge range ( practices makes possible ! developm5t ( v diff]5t qualities 9 mature *eeses f ! same lot4 ,only a few ( ! l>ge numb] ( describ$ v>ieties h obta9$ ev5 national importance2 few] /ill are kn[n outside ! c\ntry ( orig94 ,9 spite ( ! success ( special products :5 prop]ly adv]tis$1 ! l>ge/ place 9 ! m>ket is cle>ly accord$ to ! /&>d =ms :i* are widely kn[n4 #ajd4 ,basis ( classification4--,a s]ies ( ^! widely kn[n =ms has be5 *os5 z typical ( gr\ps 9 a sy/em ( classification adapt$ f ! ,fr5* ( ,p\riau4 ,no completely satisfactory s*eme ( classify+ all ( ^! v>ieties has be5 devis$4 ,! gr\p+ propos$ "h is bas$ on ! pr9ciples ( curd-mak+ already discuss$ toge!r ) consid]ation ( ! rip5+ processes to be discuss$ ) ea* gr\p4 ,! factors t actually influ5ce ! quality ( ! f9al product are sep>at$ z completely z possible f non-ess5tial op]ative details4 ,! common use ( ! t]ms s(t & h>d *eese is bas$ on ! s+le arbitr>y fact ( texture4 ,! t]m semi-h>d *eese may be conv5i5tly appli$ to a miscellane\s gr\p ( unrelat$ families :i* are int]m$iate 9 texture betwe5 su* s(t =ms z ,neuf*tel or ,camemb]t & really h>d *eeses l ,*$d> or ,p>mesan4 ,al?\gh ^! t]ms are n made ! ma9 basis ( ! propos$ gr\p+1 _! application to sections is indicat$4 ,classification bas$ on ! ess5tial facts ( manufacture is1 h[ev]1 really helpful4 ,,analytical ,,tabulation ,,( ,,gr\ps ,section ,i4 ,*eeses ) s\r milk flavor only 7,eat5 fre%74 7,s(t *eeses #de to #ge wat]7 ,,page #a4 ,curdl$ by s\r+1 ,cottage *eese & its allies 9 ,am]ica1 _m relat$ v>ieties 9 ,europe #ij #b4 ,curdl$ by s\r+ & r5net--! ,neuf*tel gr\p #ie a4 ,skim--,skim-milk ,neuf*tel #aje b4 ,"p skim to :ole milk--,am]ican or ,dome/ic ,neuf*tel #ajf c4 ,) fat add$--! cream *eeses ( ! ,neuf*tel gr\p 7bo? ,am]ican & ,european7--su* z ,cream1 ,g]vais1 ,malak(fs1 etc4 #ajh ,section ,,ii4 ,*eeses rip5$4 ,subsection ,a4 ,s(t *eeses 7#dj to #ej wat]74 #a4 ,curdl$ by s\r+1 heat$1 !n rip5$4 ,h& *eese1 ,p5nsylvania pot *eese1 ,h>z1 etc4 #aab #b4 ,curdl+ by s\r+ & r5net1 rip5$ ,rip5$ 7,fr5*7 ,neuf*tel #aad #c4 ,curdl$ prim>ily by r5net4 a4 ,rip5$ by mold--,camemb]t1 ,brie & _! allies #aag b4 ,rip5$ by bact]ia4 99 ,made f s(t or friable curd--d',isigny1 ,li$]kranz1 etc4 #acd 9999 ,made f firm or t\gh curds--,limburg] & allies #aci ,subsection ,b4 ,semi-h>d *eeses1 firm1 well-dra9$ 7#ch to #de wat]7 a4 ,curd n cook$1 rip5$ by molds4 99 ,made f friable curd--,roque=t #aej 9999 ,made f firm or t\gh curd--,gorgonzola1 ,/ilton & su* ,fr5* =ms z ,gex1 ,septmoncel #aeh b4 ,curd cook$ & rip5$ by bact]ia1--brick1 ,mun/]1 ,port du ,salut 7,oka7 #afd ,subsection ,c4 ,h>d *eeses1 cook$ & press$ 7#cj to #dj wat]74 a4 ,rip5$ )\t gas holes4 #a4 ,dut*--,edam1 ,g\da #agc #b4 ,dani%4 #c4 ,! ,*$d> gr\p4 99 ,engli%--,*$d> & num]\s relat$ =ms kn[n pr9cipally 9 ,great ,brita9 #ahd 9999 ,am]ican--! factory ,*$d> ( ,unit$ ,/ates & ,canada #ahd b4 ,rip5$ ) ! developm5t ( gas holes4 99 ,holes l>ge--,swiss-,emm5?al1 ,gruyre1 ,am]ican ,swiss #bgf 9999 ,holes small--,p>mesan & relat$ v>ieties #bhh ,su* a classification br+s toge!r s]ies ( products 9 :i* !re is ess5tial simil>ity 9 ! f9al output1 h[ev] great ! diff]5ces 9 manipulation4 ,x does n consid] all v>ieties & specialties4 ,"s ( ^! gr\ps are important en\gh to dem& special m5tion4 #aje4 ,process$ *eeses4--,*eese ( any gr\p may be run ?r\gh mix+ & mold+ ma*9es & repackag$ 9 v diff]5t =m f t *>act]i/ic ( ! v>iety4 ,9 su* treatm5t1 ! texture & appe>ance may be s *ang$ z to give ! effect ( a new product4 ,sub/ances 7su* z pimi5to7 are add$ to *ange ! flavor4 ,or ! product may be cann$ & /]iliz$ ) equally great *ange ( flavor & texture4 ,"o ?us f9ds ,club made f ,*$d>2 ,pimi5to f ,cream1 ,neuf*tel or ,*$d>2 simil>ly olive1 nut & o!r comb9ations are made4 ,! possible v>iations are num]\s4 #ajf4 ,:ey *eeses4--,sev]al products be>+ *eese names are made f :ey4 ,^! take ! =ms ( ! recov]y ( ! album9 & case9 sep>ately or 9 a s+le product1 & ! recov]y ( ! milk-sug> ei!r alone or ) ! album94 ,:ey *eeses h be5 especially develop$ by ! ,sc&9avian p1 al?\gh "s ( !m h _! orig9 9 ! s\? ( ,europe4 ,c]ta9 ( ^! v>ieties are produc$ on a limit$ scale 9 ,am]ica4 ,!re are a numb] ( =ms fairly widely kn[n t are difficult to place 9 ?is s*eme ( gr\ps4 ,among ^! are ,caciocavallo1 ,sap ,sago4 #ajg4 ,s(t & h>d *eeses4--,ano!r commonly us$ classification makes two gr\ps3 7#a7 s(t *eeses2 7#b7 h>d *eeses4 ,9 su* a classification ! semi-h>d gr\p pres5t$ "h is includ$ ) ! s(t *eeses4 ,"s *eeses ( ?is gr\p are s(t 9 texture4 ,?is is correlat$ ) high wat]-cont5t1 high fat-cont5t or bo? toge!r4 #ajh4 ,relation ( moi/ure to classes4--,9 ?is classification ! wat]-cont5t reflect$ 9 ! texture ( ! *eese assumes fir/ place4 ,to c>ry ! analysis some:at fur!r by %[+ ! correlation betwe5 wat]-cont5t & c]ta9 factors1 a tabulation ( well-kn[n v>ieties ( typical gr\ps is pres5t$ 7,table ,,iii74 ,9 ?is table ! s]ies ( typical dairy products are fir/ arrang$ accord+ to wat]-cont5t ( ! f9al product4 ,approximate limits ( p]c5tages ( milk-fat are also giv51 because milk-fat frequ5tly affects texture to a degree almo/ equal to wat]4 ,column #d gives ! p]iod )9 :i* ! m quickly p]i%able *eeses are usable1 & ! l5g? ( ! rip5+ = ! m solid =ms4 ,! correlation betwe5 wat]-cont5t1 texture & ! "t ( keep+ is cle>ly %[n = mo/ v>ieties4 ,,table ,,iii ,,correlation ,,wat]- ,,& ,,fat-,,cont5t ,,) ,,rip5+ ---------------------------------------- --------------------- ,,p] ,,p] ,,v>ity ,,( ,,c5t ,,c5t ,,p]iod ,,rip5+ ,,wat] ,,fat ,,requir$ ,,ag5t ---------------------------------------- --------------------- ,*eese3 ,s(t1 ,cottage #gj trace a few days ,bact]ia ,skim ,neuf*tel #gj trace a few days ,bact]ia ,neuf*tel #ej-fj #ab-bh a few days ,bact]ia ,camemb]t #ej #bb-cj #c-e weeks ,molds ,cream *eese #dj-ej #ce-de a few days ,prim>ily bact]ia ,semi-h>d3 ,limburg] #dj-de #bd-cj #c-f mon?s ,bact]ia ,roque=t #ch-dj #ca-cd #c-f mon?s ,mold ,brick #cg-db #ca-ce #c-f mon?s ,bact]ia ,h>d3 ,*$d> #cj-ci #cb-cf #f-ab mon?s ,bact]ia ,swiss #ca-cd #bh-ca #i-ah mon?s ,bact]ia & yea/s ,p>mesan #cj-cc #b-c ye>s ,bact]ia ---------------------------------------- --------------------- ,! s(t *eeses are quickly p]i%able products4 ,bact]ia & molds f9d favorable conditions = gr[? 9 products ) #de to #ge p] c5t ( wat]4 ,if su* gr[? is p]mitt$1 enzymic activities foll[ quickly ) resultant *anges 9 appe>ance1 texture1 odor & ta/e4 ,refrig]ation is necess>y to transport su* *eeses to ! consum]1 if prop]ly rip5$4 ,trade 9 ^! =ms may cont9ue ?r\gh\t ! ye> 9 cool climates & 9 places :]e adequate refrig]ation is available4 ,practically1 h[ev]1 outside ! l>ge cities ?is trade 9 ,am]ica is at pres5t limit$ to ! cold mon?s2 inside ! l>ge cities mu* r$uc$ quantities ( ^! *eeses cont9ue to be h&l$ ?r\gh ! ye>4 ,9 ! /rict] s5se1 ! s(t gr\p ( *eeses falls naturally into two s]ies3 7#a7 ! v>ieties eat5 fre%2 & 7#b7 ! rip5$ s(t *eeses4 ,^? eat5 fre% h a mak+ process :i* commonly involves ! developm5t ( a lactic acid flavor by s\r+1 b no rip5+ is contemplat$ aft] ! product leaves ! mak]'s h&s4 ,9 ! rip5$ s]ies1 aft] ! mak+ process is complet$1 ! ess5tial flavors & textures are develop$ by ! activity ( micro-organisms dur+ rip5+ p]iods v>y+ 9 l5g? b fairly well-def9$ = ea* v>iety4 ,9 contra/ to ! s(t *eeses1 ! h>d k9ds are l[ 9 wat]-cont5t1 rip5 m sl[ly & may be kept ?r\gh mu* long] p]iods4 ,!y reta9 _! =m ?r\gh a wid] range ( climatic conditions4 ,!y develop flavor sl[ly & correspond+ly det]iorate mu* m sl[ly4 ,su* *eeses are 9 m>ketable condition ov] long] p]iods4 ,9 _! manufacture ! cook+ ( ! curd takes a prom95t place4 #aji4 ,relation ( heat to classes4--,! close relation betwe5 ! heat appli$ & ! product s\ght =ms ! basis ( a /rik+ s]ies ( graphs 7,fig4 #ab1 page #gh74 ,^! %[ ! *anges h\r by h\r 9 ! heat relation dur+ ! mak+ process ( a s]ies ( widely kn[n =ms1 ea* ( :i* is *os5 z typical4 ,9 "s ( ^! =ms1 heat is appli$ b once to br+ ! milk to ! r5net+ temp]ature typical = ! v>iety4 ,subsequ5t manipulations are accompani$ by a /eady fall 9 temp]ature4 ,9 o!r =ms1 ! curd :5 solid is specially heat$ or cook$ to br+ ab\t ! *anges *>act]i/ic ( ! v>iety4 ,^! contra/s are cle>ly br\ght out by ! graphs :i* repres5t practices well recogniz$ = ! v>ieties4 ,! detail$ process = ^! gr\ps is consid]$ 9 succe$+ *apt]s4 ,,*apt] ,,vii ,,*eeses ,,) ,,s\r-,,milk ,,flavor ,! *eeses ) flavor ( s\r milk are probably m widely us$ ?an any o!r gr\p4 ,hi/orically & to a v l>ge degree at pres5t1 !y are f>m *eeses4#ca ,no e/imate ( volume ( su* production 9 ! h\sehold has ev] be5 made4 ,! utilization ( surplus milk 9 ?is way is ( anci5t orig94 ,) ! introduction ( ! factory sy/em ( h&l+ milk1 ! manufacture ( su* *eese 9 ! h\sehold 0 l>gely dropp$4 ,! rise 9 price ( all food sub/ances & increas+ appreciation ( ! food value ( milk products h made ! recov]y ( all surplus milk 9 "s =m v necess>y4 ,! manufacture ( cottage1 ,neuf*tel & cream *eese is "o ( ! be/ =ms ( su* recov]y :i* may be adapt$ to utilize any grade f skimm$-milk to cream4 ,l>ge quantities ( skimm$-milk h frequ5tly be5 lo/ f ! total ( human food by ! manufacture ( case9 = indu/rial uses1 & by use z /ock fe$4 #aaj4 ,skim s]ies4--,! k9ds ( *eeses eat5 fre% h 9 common a v s(t texture & ! flavor ( s\r milk1 pr9cipally lactic acid4 ,! gr\p falls naturally into two sections3 7#a7 ! *eeses made f milk curdl$ by s\r+2 7#b7 ^? = :i* ! milk is curdl$ by s\r+ & r5net4 ,9 ! latt] gr\p bo? ag5cies are necess>y to ! result+ product4 ,! "t requir$ to curdle by s\r+ alone is long] ?an :5 r5net is us$2 ?is p]iod is usually long] ?an necess>y = ! cream to rise by gravity2 h5ce ! cream is ei!r skimm$ (f or remov$ ) ! sep>ator be=eh&4 ,! curd1 !re=e1 is ess5tially a skimm$-milk curd4 ,case9 curdl$ 9 ?is way t5ds to become granul> or r\gh1 to feel s&y :5 rubb$ betwe5 ! f+]s4 ,heat+ is commonly necess>y to l[] ! wat]-cont5t ( ! mass ev5 to #ge p] c5t4 ,su* curd t5ds to become h>d or rubb]y :5 heat is appli$4 ,9 ?is gr\p1 ! be/ kn[n =m is v>i\sly call$ cottage *eese1 clabb] *eese1 s*mi]kse4 #aaa4 ,cottage *eese is made f skimm$-milk1 s\r$ by lactic bact]ia until a curd is =m$4 ,?is is done pref]ably at ab\t #bj ,c4 7#gj ,f471 because at ?is temp]ature ! purely lactic type ( organism has be5 f\nd to outgr[ compet+ =ms :i* may be pres5t4 ,/>t] conta9+ ! desir$ culture1 if prop]ly us$1 saves mu* "t 9 ! curdl+ p]iod4 ,su* curdl+ requires at lea/ twelve to tw5ty-f\r h\rs1 frequ5tly mu* long] unless abundant />t] is introduc$4 #aab4 ,h\sehold practice4--,! details ( cottage *eese mak+ 9 ! home diff] widely 9 sep>ate sections & ev5 9 diff]5t families 9 ! same "p ( ! c\ntry4 ,! ess5tials ( ! practice1 common to all1 include3 7#a7 curdl+ ! :ole milk by natural s\r+2 7#b7 remov+ ! s\r cream :i* is usually us$ = butt]-mak+2 7#c7 scald+ ! curdl$ skimm$-milk ei!r by sl[ly heat+ x 9 ! orig9al vessel surr\nd$ by hot wat] or by actually p\r+ an approximately equal volume ( boil+ wat] into ! curdl$ mass2 7#d7 bagg+ & dra9+ ! mass until x rea*es ! desir$ texture2 7#e7 ! knead+ ( ! mass ) ! addition ( salt & cream4 ,! result+ product v>ies greatly 9 quality4 ,unfavorable f]m5tations frequ5tly affect ! flavor4#cb ,! scald+ v>ies f a temp]ature ( #ij ,f4 almo/ to boil+ ) a resultant texture v>y+ f almo/ ! smoo? butt]y consi/5cy ( ,neuf*tel to h>d co>se granul> lumps4 ,! be/ practice1 us+ clean well-c>$-= milk & dra9+ at l[ temp]ature1 produces a v attractive *eese4 ,su* *eese is heat$ to #ij to #ajj ,f4 on ! mak]'s judgm5t1 dra9$ c>efully1 knead$ well by h& or by ma*9e ) ! addition ( cream to give x an attractive texture & flavor4 #aac4 ,factory practice4--,:5 cottage *eese is made 9 ! factory1#cc sep>at$ milk is tak52 x %\ld be pa/euriz$ & !n s\r$ by a lactic />t]4 ,! s\r+ c be accel]at$ by ! use ( a />t]1 :i* may be add$ at ! rate ( #j4e to #e p] c5t ( ! skimm$-milk us$1 dep5d+ on ! am\nt ( />t] t c be made4 ,g5]ally1 ! m />t] add$1 ! m rapid w be ! coagulation & ! bett] w be ! flavor ( ! *eese4 ,z soon z ! milk has ?ick5$1 ! curd is ready to be brok5 up & sep>at$ f ! :ey4 ,?is sep>ation is ha/5$ by ! application ( heat4 ,usually ! temp]ature ( ! curd is rais$ slightly be=e x is brok5 up2 s9ce ?is makes ! curd firm]1 !re w be a small] loss ( curd p>ticles 9 ! :ey4 ,! curd may be cut ) co>se ,*$d> *eese knives or brok5 ) a rake4 ,! temp]ature ( ! curd %\ld be rais$ v sl[ly1 at lea/ ?irty m9utes be+ tak5 to rea* ! desir$ f9al temp]ature4 ,no set rule c be giv5 z to ! exact temp]ature to :i* ! curd %\ld be heat$4 ,! temp]ature %\ld be rais$ until a po9t is rea*$ at :i* ! curd1 :5 press$ betwe5 ! ?umb & ! f+]s1 w /ick toge!r & n g back to ! milky /ate4 ,?is temp]ature is usually f #id to #ajj ,f41 b ! *eese-mak] mu/ use 8 own judgm5t 9 ?is respect4 ,if ! curd is heat$ too mu*1 x w be h>d & dry2 on ! o!r h&1 if x is n heat$ suffici5tly1 ! :ey w n sep>ate f ! curd & ! latt] w be v s(t & mu%y4 ,:5 ! curd has be5 heat$ suffici5tly & has become firm$ 9 ! :ey1 x %\ld be remov$ f ! :ey4 ,?is may be done ei!r by lett+ d[n "o end ( ! vat & pil+ ! curd 9 ! upp] end1 or by dipp+ out ! curd into a clo? bag & all[+ ! :ey to dra91 :i* x does v rapidly4 ,no treatm5t c prev5t ! r\ghness ( an acid curd 7?is is a f9e gritty feel+ :5 rubb$ betwe5 ! f+]s71 b ! co>se h>d gra9y texture & lumps *>act]i/ic ( ! highly heat$ curd d n develop4 ,exp]im5tal work]s h agre$ t to h ! prop] texture1 su* curd %\ld conta9 :5 f9i%$ ab\t #gj to #ge p] c5t ( wat]4 ,x %\ld h a mild b clean acid flavor4 ,su* a *eese w c>ry ab\t #a to #b p] c5t ( salt1 )\t an objectionably salty ta/e4 ,?is *eese is commonly sold by measure1 sometimes 9 molds or c>tons4 ,! manufacture ( all =ms ( cottage *eese has be5 l>gely sup]s$$ by ! mak+ ( skimm$-milk ,neuf*tel or ,bak]'s *eese4 ,! yield f "o hundr$ p\nds ( skimm$-milk runs up to f\rte5 to n9ete5 p\nds ( *eese1 :5 made v wet or f pa/euriz$ milk4 ,! yield v>ies ) ! moi/ure-cont5t ( ! *eese1 be+ great] = *eese ) a high cont5t4 ,too mu* moi/ure or :ey %\ld n be left 9 ! curd1 h[ev]1 z ?is w r5d] x too s(t to be h&l$4 ,cottage *eese made by ei!r ! home or factory practice is a quickly p]i%able article4 ,al?\gh ! acid re/ra9s bact]ia at fir/1 ! high p]c5tage ( wat] favors ! gr[? ( molds :i* tol]ate acidity1 especially ,oidium 7,oospora7 lactis & ! ,mucors or black molds4 ,^! molds de/roy acidity rapidly & ?us p]mit ! bact]ia ( decay to develop & to produce objectionable ta/e & odors4 ,spoilage 9 ^! products is accel]at$ by ! knead+ process :i* di/ributes air ?r\gh\t ! mass & ) x all =ms ( microbial contam9ation4 #aad4 ,butt]milk *eese4--,a *eese closely resembl+ cottage may be made f butt]milk4 ,if ! butt]milk came f cream :i* 0 *urn$ be=e x became s\r1 ! process is ! same z t already describ$ = ! mak+ ( cottage *eese f skimm$-milk4 ,if ! butt]milk came f s\r cream ! process ( manufacture is mu* m difficult4 ,! case9 ( s\r cream has already be5 coagulat$ ) acid & brok5 dur+ *urn+ into v m9ute r h>d p>ticles4 ,^! f9e p>ticles are difficult to recov]4 ,!y are s f9e t !y pass ?r\gh ! dra9+ clo? or at o!r times clog x & prev5t dra9age4 ,!y d n /ick toge!r at ord9>y temp]atures4 ,!y _c be collect$ by ! use ( acid because !y h already be5 coagulat$ ) acid4 ,aft] case9 has be5 coagulat$ ) acid1 r5net extract w n recoagulate ! p>ticles4 ,! butt]milk may be mix$ ) sweet skimm$-milk2 !n z ! latt] coagulates1 x locks 9 ! case9 ( ! butt]milk s t x c be collect$4 ,if butt]milk f s\r$ cream is us$ alone1 ! case9 may be collect$#cd by neutraliz+ & heat+ to #acj to #aej ,f41 & hold+ until ! case9 ga!rs toge!r4 ,! :ey c !n be drawn (f4 ,(t5 !re is fur!r difficulty 9 gett+ ! case9 to collect1 s9ce ! pieces rema9 s small t !y g ?r\gh ! /ra9]4 ,*eese made entirely f butt]milk is s&y 9 texture & (t5 n palatable4 ,if ! butt]milk ) good flavor is mix$ ) skimm$-milk1 x makes a good *eese closely resembl+ cottage4 #aae4 ,neuf*tel gr\p4#ce--,! ,neuf*tel process orig9at$ 9 nor!rn ,france :]e a numb] ( v>ieties are includ$ "u ?is z a gr\p "n4 ,among ^! are ,bondon1 ,malak(f1 ,petit ,suisse1 ,petit ,c>r4 ,! "n designates a g5]al process ( curd-mak+ :i* is appli$ to skimm$-milk1 :ole milk or cream4 ,"s ( ! resultant *eeses are rip5$2 "s are eat5 fre%4 ,! ,neuf*tel *eeses ( ,france ga9$ su* wide recognition = quality t ! process ( mak+ has become widely kn[n4 ,9 ,am]ica ! manipulations ( ! ,fr5* process 7 e>ly dropp$4 ,! ess5tials 7 made ! basis ( a successful factory practice :i* has be5 widely adopt$4 ,! ,am]ican factory practice is discuss$ "h & ! ,fr5* process briefly consid]$ "u ! head+ ,rip5$ ,neuf*tel4 7,see ,*apt] ,,viii47 #aaf4 ,dome/ic or ,am]ican ,neuf*tel *eeses are s(t1 h clean s\r milk 7lactic acid7 flavor & are quickly p]i%able4 ,9 all b ! colde/ wea!r1 !y require refrig]ation to r$uce det]ioration & loss4 ,!y range 9 fat-cont5t f traces only to #ej p] c5t & m2 9 wat] f #dj to #ge p] c5t1 accord+ to ! milk us$4 ,9 texture ,neuf*tel is smoo?1 free f gas1 free f lumps or r\ghness :5 rubb$ betwe5 ! f+]s4 ,?is flavor & texture is obta9$ by a comb9ation ( sl[ r5net curdl+ ) develop+ acidity4 ,no fur!r rip5+ is p]mitt$4 #aag4 ,! factory4--,neuf*tel factories require ! /&>d dairy equipm5t = receiv+1 weigh+1 te/+1 sep>at+1 heat+1 pa/euriz+ & cool+ ! milk4 ,s9ce _m factories produce sev]al products1 ! same g5]al dairy equipm5t may s]ve = all4 ,9 addition to su* equipm5t1 ,neuf*tel requires a curdl+ app>atus :i* c be held at #gj-ge ,f4 ,?is may be a room prop]ly controll$1 or a tank :]e temp]ature control is obta9$ by wat] & /eam4 ,= dra9+1 a room kept at #fj ,f4 gives ne>ly ! ideal temp]ature1 :i* mu/ be supplem5t$ by relative humidity high en\gh to prev5t ! expos$ surface ( curd f dry+ dur+ p]iods ( twelve to tw5ty-f\r h\rs4 ,?is requires almo/ a saturat$ atmosph]e4 ,a room ) special mold+ ma*9]y is requir$ & tables = wrapp+1 label+ & box+ ! product are necess>y4 ,box-mak+ ma*9]y is usually an economic necessity = "w on a l>ge scale4 ,adequate refrig]ation is requisite bo? to *ill ! curd be=e mold+ & to pres]ve x aft] packag+4 ,illu/ration3 ,,fig4 #ac4--,neuf*tel dra9+ racks4 #aah4 ,cans4--,= curdl+1 ! %ot-gun c1 ab\t n9e in*es 9 diamet] & tw5ty in*es deep1 is g5]ally us$4 ,?is holds ?irty to =ty p\nds ( milk4 ,increas$ capacity is dep5d5t1 !re=e1 on ! numb] ( units in/all$1 n on *anges 9 ! units !mselves4 ,illu/ration3 ,,fig4 #ad4--;,detail ( a ,neuf*tel dra9+ rack4 #aai4 ,dra9+ racks4--,a dra9+ rack is requir$ = ea* c ( curd4 ,^! racks also are /&>diz$ units ^: numb] limits ! capacity ( ! factory4 ,! design ( ^! racks 7,figs4 #ac1 #ad7 & _! arrangem5t 9 ! dra9+ room are tak5 f ,bullet9 #gh ( ! ,/orrs ,agricultural ,exp]im5t ,/ation3 ,! racks are rectangul>1 ?irte5 in*es wide1 ?irty-six in*es long & t5 in*es deep4 ,! corn] po/s ext5d "o & "o-half in*es beyond ! /rips at top & bottom ) ! tops r\nd$ z a rule z se5 9 ! photograph4 ,! bottom slats fit loosely into not*es1 h5ce are removable = wa%+ purposes4 ,! mat]ials requir$ are f\r corn] po/s "o & "o-half by "o & "o-half in*es2 n9e /rips "o by ?ree-eigh?s by ?irty-six in*es2 six /rips "o by ?ree-eigh?s by ?irte5 in*es1 two /rips "o by ?ree-eigh?s by twelve & a qu>t] in*es1 not*$ to receive ! bottom slats2 all made f p9e4 #abj4 ,clo?s4--,= ea* dra9+ rack1 a clo? "o y>d wide & "o & "o-half y>ds long is requir$4 ,cotton %eet+ is satisfactory = ! purpose2 ev5-c\nt1 r\nd-?read1 unm]c]iz$ voile is sugge/$ by ,dahlb]g4#cf ,illu/ration3 ,,fig4 #ae4--,neuf*tel & cream *eese molds4 #aba4 ,mold+ ma*9]y4--,= "w on a l>ge scale1 special p[] ma*9es#cg are regul>ly us$4 ,^! consi/ ( a hopp] & worm deliv]+ a /&>d size /ream ( curd ?r\gh a prop] size & %ape ( deliv]y tube4 ,?is curd /ream is cut by an automatic device into ! prop] l5g?s to =m ! /&>d *eese4 ,9 ?is way a uni=m size ( *eeses is obta9$4 ,exp]im5tal "w ) h& app>atus %[$ t a worm six in*es 9 diamet] is requir$ to deliv] curd 9 a smoo? column "o & "o-half in*es squ>e4 ,if ! pressure is n suffici5t1 ! column w frill at ! edges4 ,su* irregul> surfaces _c be wrapp$ smoo?ly en\gh to delay spoilage4 ,on a small scale1 a fair grade ( product c be mold$ ?r\gh a t9 tube 7see ,fig4 #ae7 "o & ?ree-qu>t]s in*es 9 diamet] & t5 in*es long 9 :i* ! curd is compress$ by a close fitt+ plung] op]at$ by h&4 #abb4 ,milk = ,neuf*tel %\ld be clean1 free f gas & ta9t4 ,su* milk %\ld pref]ably be n m ?an twelve h\rs old :5 receiv$ & 9 no case %[ high] ?an #j4bj p] c5t lactic acid by titration4 ,milk te/+ #d p] c5t fat or high] w produce a high] quality ( product ?an l[] grade milk1 al?\gh e grade f skimm$-milk to cream is us$ 9 produc+ "s =m ( ,neuf*tel4 ,?is milk %\ld be pa/euriz$ unless %[n to be free f tub]culosis by prop] te/ ( ! cattle4 ,evid5ce#ch t ! organism ( tub]culosis w )/& ! regul> h&l+ process = *eeses ( ?is gr\p & reta9 its ability to cause disease 9 exp]im5tal animals makes ! introduction ( pa/eurization necess>y 9 ?is :ole gr\p ( *eeses4 ,any effective pa/eurization may be us$1 b temp]atures ( #adj-ade ,f4 = ?irty m9utes h be5 effective ) less *anges 9 ! milk ?an high] temp]atures = %ort] p]iods4 ,! milk %\ld be cool$ to curdl+ temp]ature & ! />t] & r5net add$ & /irr$ into ! milk 9 bulk4 ,! milk may !n be quickly di/ribut$ into ! curdl+ cans ) a hose or f ! gate valve ( ! mix+ vat4 #abc4 ,/>t]4--,to insure ! developm5t ( a clean acid flavor1 a small am\nt ( lactic />t] %\ld be us$4 ,! quantity to use dep5ds on ! quality ( ! milk4 ,) skimm$-milk1 a p9t = ea* ?irty-p\nd c is recomm5d$ by ,ma!son & ,cammack#ci & by ,dahlb]g4 7,see page #ih47 ,= :ole-milk ,neuf*tel1 #b c4c4 to a ?irty-p\nd c ( milk commonly gives good results4 ,on ?is basis #b ounces ( />t] w\ld be suffici5t if prop]ly /irr$ into ab\t #ajjj p\nds ( milk4 ,too sl[ developm5t ( acid is pref]able to ov]-rapid s\r+4 #abd4 ,r5net+ or sett+4--,! milk %\ld be cool$ aft] pa/euriz+ to betwe5 #gj & #ge ,f4 ,r5net is add$ at ! rate ( #a_/c c4c4 to a ?irty-p\nd c 7r\ghly #a_/c ounce to #ajjj p\nds74 ,?is w ?ick5 ! milk suffici5tly 9 ! fir/ few h\rs to r$uce ! sep>ation ( ! cream4 ,= completion ( ! curdl+ & s\r+ process1 twelve to eighte5 h\rs are requir$4 ,usually ! cans /& ov]night at uni=m temp]ature4 ,:5 ready to dra91 ! curd %\ld be firm1 smoo? & mildly acid4 ,:ey sep>at+ f x %\ld n titrate above #j4ce p] c5t titrat$ z lactic acid4 #abe4 ,dra9+4--,a clo? is spread ov] a dra9+ rack & ! cont5ts ( "o %ot-gun c p\r$ ^u ! clo? ) z little break+ z possible4 ,9 ?is way a l>ge surface is expos$4 ,! room mu/ be kept wet to prev5t ! surface ( ! curd dry+ to =m cru/s :i* /op dra9+4 ,a temp]ature ( #fj ,f4 is favorable to ! ma9t5ance ( prop] texture & humidity )\t ! developm5t ( objectionable organisms1 especially ,oidium lactis1 :i* t5ds to cov] e expos$ surface 9 su* rooms4 ,dra9+ may be ha/5$ by turn+ ! curd or *ang+ ! position ( ! clo?4 ,9 factory practice1 ! l>ge dra9+ surface r$uces ! necessity ( h&l+ ! curd & r$uces ! loss ( fat4 ,ab\t twelve h\rs are requir$ ^u ! dra9+ racks4 ,on a small scale ) a few cans ( curd 9 ! home1 any =m ( dra9+ rack may be us$1 su* z a potato or b]ry crate1 or ! corn]s ( ! clo? may be br\ght toge!r1 ti$ & ! mass hung up4 ,! curd mu/ be turn$ by pull+ up ! corn]s ( ! clo? to prev5t dry+ at ! edges & /oppage ( dra9+ f ! c5t] ( ! mass4 ,su* treatm5t produces mu* m rapid dra9age ?an ! factory practice & involves proportionately m labor & l>g] fat losses4 #abf4 ,cool+ ,neuf*tel4--,:5 :ey ceases to sep>ate readily1 ! corn]s ( ! clo? are loos$ f ! rack1 fold$ diagonally or ti$1 & ! curd cool$ on ice or 9 refrig]ators4 ,:5 ?or\ghly *ill$ ! bags ( curd are put into presses1 :]e light b increas+ pressure =ces m :ey out ( ! mass4 ,te/s at ?is "t %\ld %[ ab\t #j4fj p] c5t acid 9 ! :ey4 ,) l[-fat curd e /ep ( ! process may be ha/5$1 b ) high-fat c>e mu/ be ex]cis$ to prev5t loss ( fat dur+ press+ especially4 ,any press+ device p]mitt+ cont9u\s pressure ) ease ( manipulation may be us$4 #abg4 ,press+4--,! ideals ( ! mak] mu/ det]m9e ! ext5t ( press+4 ,a high yield is obta9$ by leav+ :ey 9 ! curd4 ,if imm$iate consumption is c]ta91 su* *eese may be satisfactory1 b if ! *eese is to be held "s days ! extra :ey c>ry+ m milk-sug> favors increas$ acid developm5t4 ,?is produces v s\r *eese ) mu* m dang] ( o!r f]m5tations :i* cause objectionable flavor4 ,too mu* wat] favors m active bact]ial gr[? z well z produces *eese too s(t = ! necess>y h&l+ 9 ! m>ket4 ,9 ! press1 sev]al bags ( curd may be pil$ toge!r4 ,! press %\ld be releas$ & ! bags turn$ f "t to "t to insure ev5 dra9age4 ,sev]al h\rs ( press+ are usually requir$4 ,! dang] ( insuffici5t press+ is due to ! diff]5ce ( texture betwe5 ! work$ & unwork$ curd4 ,be=e work+1 curd c>ry+ #aj p] c5t excess moi/ure resembles ! f9i%$ product suffici5tly to deceive any b ! exp]i5c$ mak]4 ,b if ?is curd is transf]r$ to ! work] & to ! mold+ ma*9e1 x is f\nd to become s(t1 pa/y & /icky1 to lack body1 h5ce to make v unsatisfactory packages & to spoil v quickly4 ,! masses ( curd %\ld come out ( ! press z dry & h>d flat cakes4 ,illu/ration3 ,,fig4 #af4--,work+ ,neuf*tel4 #abh4 ,work+ & salt+ ,neuf*tel4--,! cakes ( curd g f ! press to ! work+ table4 ,"h !y are brok5 by h& or by a butt]-work] or knead+ ma*9e 7,fig4 #af74 ,salt at ! rate ( "o & "o-half p\nds to #ajj p\nds ( curd is add$4 ,if ! curd is n suffici5tly press$1 ! masses become mu%y or pa/y dur+ ! work+ process4 ,! work+ is cont9u$ until ! :ole mass is uni=mly smoo? & butt]y4 #abi4 ,/orage4--,! dra9+ & work+ processes p]mit ! contam9ation ( ! curd ) organisms f ! air & f ! app>atus4 ,^! are di/ribut$ ?r\gh\t ! mass4 ,air is also work$ ?or\ghly into ! curd4 ,su* a product spoils quickly4 ,di/ribut+ h\ses f9d ! ,neuf*tel trade unc]ta9 9 volume f day to day1 h5ce _m ( !m /ore ! *eese 9 bulk & package only fa/ en\gh to fill ord]s4 ,?is m9imizes ! loss due to spoilage4 ,su* curd may be pack$ into tubs & kept = consid]able "t 9 cold /orage4 ,if mold$ = ! retail trade1 x is m quickly p]i%able4 ,:5 pack$ solidly 9 mass1 curd is l>gely protect$ f spoilage by ! exclusion ( air & p]haps ! quick exhau/ion ( free oxyg5 ?r\gh ! respiration ( ! micro-organisms pres5t & by its acidity4 ,?is mu/ be supplem5t$ by l[ temp]ature to r$uce ! loss to a m9imum4 ,ev5 :5 spoilage beg9s1 x is easily conf9$ to ! slight gr[? ( ,oidium lactis or gre5 mold & bact]ia on expos$ areas4 ,^! c be remov$ ) m9imum loss & damage to ! mass4 ,on ! o!r h&1 su* curd mold$ into ! comm]cial package ( #c to #f ounces & wrapp$ 9 pap]1 ) t9-foil or c>ton = protection1 /ill pres5ts enorm\sly increas$ surface = ! gr[? ( a]obic =ms--especially ,oidium lactis1 gre5 mold 7,roque=t mold is ! usual gre5 species7 & accompany+ bact]ia4 ,curd 9 tubs may be kept "s days2 9 comm]cial packages l[]+ ( quality 7flavor7 beg9s almo/ at once4 #acj4 ,mold+4--,:5 ! /&>d mold+ ma*9e 7,fig4 #ag7 is provid$1 curd is br\ght directly f ! refrig]ator to ! ma*9e4 ,if p]mitt$ to become w>m1 ! mass becomes /icky2 :5 cold x is m readily h&l$4 ,! ma*9e is fitt$ ) ! special deliv]y tube = ! v>iety to be h&l$1 cyl9drical = ,neuf*tel 9 its v>i\s =ms1 rectangul> 9 section = cream4 ,en\gh work]s %\ld be provid$ to wrap & label ! *eese )\t leav+ x expos$ to contam9ation or heat4 ,p>*m5t pap] & t9-foil cut ! prop] size = ea* v>iety & be>+ pr9t$ labels are readily obta9able4 ,ea* *eese %\ld be wrapp$ ) pap] & t9-foil & put directly into a flat box :i* holds a /&>d numb] 7usually #ab or #bd7 ( ! special product4 ,illu/ration3 ,,fig4 #ag4--,mold+ ,neuf*tel4 ,9 work+ ) ! h& mold+ tube 7,fig4 #ae7 ! same c>e is requir$4 ,*ill$ curd is =c$ into a firm smoo? mass ) ! plung]4 ,x is remov$ & wrapp$ :5 x rea*es ! regul> size ( ! v>iety4 ,all =ms :5 mold$ g directly into ! boxes & !n back to ! refrig]ators until dem&$ = actual use4 ,! details ( ! process diff] accord+ to ! =m made4 #aca4 ,skimm$-milk ,neuf*tel4--,sep>ator skimm$-milk is frequ5tly made into curd by ! ,neuf*tel process4 ,! abs5ce ( fat elim9ates ! l>ge/ elem5t ( loss 9 manufacture4 ,ea* /age ( ! mak+ process1 !re=e1 may be %ort5$4 ,! dem& t ! curd %all be smoo? & butt]y 9 texture r ?an r\gh or gritty requires ! ex]cise ( c>e 9 curdl+ ( milk4 ,! dra9+ & press+ ( ! curd may be accompli%$ mu* m rapidly ?an 9 ! fatty *eeses4 ,! f9al product %\ld diff] f cottage *eese 9 smoo!r texture1 mild] acidity &1 z a rule1 clean] flavor4 ,9 composition1 ! abs5ce ( fat mu/ be l>gely comp5sat$ by leav+ m wat] 9 ! *eese4 ,su* a product rea*es ! m>ket ) #fe to #ge p] c5t ( wat] & p]haps #a4be p] c5t ( salt4 ,case9 =ms #bj to #cj p] c5t ( ! mass4 ,^! *eeses are v p]i%able on acc\nt ( _! high wat]-cont5t4 ,! de/ructive effect ( microorganisms bo? 9 ! int]ior ( ! *eese & ^u its surface is rapid4 ,*eeses ( ?is description may be f\nd 9 ! trade z cottage *eese1 ,neuf*tel /yle1 & z ,neuf*tel made f skimm$-milk2 skimm$-milk ,neuf*tel w\ld be a /rictly prop] label+4 #acb4 ,bak]'s *eese4--,!re is consid]able m>ket = skimm$-milk curd z ,bak]'s *eese4 ,?is product is ess5tially skimm$-milk ,neuf*tel curd1 p>tially dra9$ & sold 9 bulk4 ,:5 ! bak]y is ne> by1 ! curd is frequ5tly %ovel$ into milk-cans 9 v wet condition & s5t directly f ! factory to ! bak]y4 ,if ! di/ance is su* z to require consid]able "t = transportation1 ! same c>e is frequ5tly giv5 z = ,neuf*tel curd pack$ 9 bulk = /orage & transportation4 ,great v>iations 9 practice are f\nd among ! mak]s ( ?is type ( product4 ,9 "s cases l[ grade skimm$-milk is h&l$ on a l>ge scale4 ,curdl+ is done quickly & little c>e is giv5 to ! details ( flavor & texture 9 ! curd4 ,work+ 9 ?is mann]1 two m5 are able to make a ton ( su* curd1 & %ip x out 9 milk-cans ea* day4 ,! result+ product1 al?\gh v defici5t 9 flavor & texture1 goes into manufactur$ specialties :i* conceal its defici5cies if consid]$ z *eese4 #acc4 ,dome/ic ,neuf*tel4--,! "n ,neuf*tel1 unless limit$ cle>ly by ! label1 %\ld designate a *eese made f fre% :ole milk4 ,*eeses ( ?is gr\p are produc$ 9 a small numb] ( well-equipp$ factories scatt]$ widely ?r\gh ! dairy /ates ( ! ,nor? & ,nor!a/4 ,e factory uses "o or m trade names = its product4 ,! same product is frequ5tly relabel$ by ! di/ributor :o uses 8 own trade "n in/ead ( t ( ! mak]4 ,! usual =m ( package is cyl9drical1 ab\t #a in*es 9 diamet] & #b in*es long1 or sometimes rectangul> #b by #a by #a in*es4 ,! *eese is protect$ by wrapp+ 9 p>*m5t pap] closely surr\nd$ by t9-foil4 ,^! packages v>y f #b to #d ounces4 ,9 "s cases screw-topp$ glass j>s are sub/itut$ = ! t9-foil package4 ,!y are objectionable1 fir/1 because ( co/ &1 second1 because !y are s commonly associat$ ) less p]i%able products z to mislead ei!r deal] or consum] into hold+ ! product = too long a "t4 ,! pap] or t9-foil package c be kept only at refrig]ator temp]ature1 h5ce automatically keeps its possessor rem9d$ ( ! p]i%able nature ( its cont5ts4 ,neuf*tel ( ! be/ quality made f :ole milk te/+ ab\t #d p] c5t fat may be expect$ to fall )9 ! foll[+ limits2#dj _m grades conta9 m wat] ?an ?is at ! exp5se ( flavor & keep+ quality3 ,wat] #ej-ee p] c5t ,fat #bc-bh p] c5t ,case9 #ah-ba p] c5t ,salt #j4e-a4be p] c5t ,yield #ab-ad lb4 p] #ajj lb4 ( milk4 #acd4 ,p>tially skim ,neuf*tel4--,br&s ( ,neuf*tel made f milk t w\ld te/ e gradation f :ole milk to sep>ator skimm$-milk may be f\nd4 ,! quality ( ! product v>ies ) ! skill ( ! mak] f br&s no bett] ?an cottage *eese to products sc>cely di/+ui%able f ! be/ :ole-milk ,neuf*tel4 ,_m factories t produce m ?an "o quality ( ,neuf*tel use labels ( diff]5t color1 diff]5t design or bo? to sep>ate !m2 = example1 blue labels usually /& = :ole milk1 r$ labels repres5t l[] grades4 ,sometimes ! diff]5ce 9 mat]ial is indicat$ by a cle> cut grade m>k4 ,frequ5tly color1 a design ( label or bo? are ! only def9ite m>ks ^u ! *eese4 ,! consum] unfamili> ) ! trade practice commonly has no means ( kn[+ ! quality ( ! product (f]$4 ,su* *eeses v>y 9 wat]-cont5t f #ee to #gj p] c5t2 9 fat f #aj to #be p] c5t2 9 case9 f #ah to #be p] c5t4 #ace4 ,cream *eese4--,! ,neuf*tel process is also us$ to make cream *eese4 ,! mat]ial utiliz$ is commonly :at has be5 call$ d\ble cream4 ,?is is produc$ by sep>at+ ab\t half ( a giv5 volume ( milk & runn+ ! cream into ! o!r half4 ,usually cream *eese is made 9 ! same factory z v>i\s grades ( ,neuf*tel4 ,no mat]ial is lo/4 ,9 "s in/ances1 cream *eese is prep>$ by work+ ?ick cream into ! ,neuf*tel type ( curd f practically skimm$-milk4 ,9 work+ ) high p]c5tages ( fat 9 curd1 c>e mu/ be tak5 to avoid loss ( fat 9 dra9+ & press+4 ,! curd is c>efully *ill$ be=e press+ to r$uce ?is loss4 ,?is may be done "u refrig]ation or ^u crack$ ice4 ,o!rwise ! manipulations ( ! process are un*ang$4 ,! *eeses are commonly mold$ 9 ! ,neuf*tel ma*9e into squ>e cakes weigh+ ab\t #d ounces & measur+ approximately #c by #b by #g_/h in*es4 ,^! are wrapp$ 9 pap] & t9-foil & h&l$ exactly z ,neuf*tel4 ,cream *eese ( high quality made f ren=c$ milk te/+ #g to #i p] c5t fat may be expect$ to te/ approximately z foll[s3#da ,wat] #ch-dc p] c5t ,fat #dc-dh p] c5t ,prote9 #ac-af p] c5t ,salt #j4e-a4be p] c5t ,yield #af-ah lb4 p] #ajj lb4 ( cream4 ,increases ( wat]1 h5ce great] yields1 are v common b usually associat$ ) loss 9 quality bo? z to flavor & texture1 & 9 m rapid spoilage2 c]ta9 br&s regul>ly c>ry #ej to #fj p] c5t ( fat b _! increas$ co/ ( manufacture & sale re/ricts !m to ! rle ( specialties ) closely limit$ di/ribution4 ,trade names su* z ,philadelphia ,cream1 ,c[ ,br&1 ,eagle ,br&1 ,squ>e ,cream1 ,blue ,label & _m o!r factory br&s are on ! m>ket4 #acf4 ,neuf*tel specialties4--,neuf*tel or cream *eese curd is frequ5tly mix$ ) "s flavor+ sub/ance1 su* z pimi5to 7pickl$ ,spani% pepp]s71 olives1 nuts1 spices or o!r *eeses1 su* z ,roque=t4 ,^! be> appropriate trade names & =m a v attractive addition to our v>ieties ( *eese4 ,among ! names f\nd are ,pimi5to1 ,olive1 ,nut1 & ,pim-olive or ,olim5to4 #acg4 ,g]vais is a br& ( cream *eese made 9 ,p>is & sold widely 9 ,france & ev5 9 o!r cont95tal c\ntries4 ,x occasionally comes to ,am]ica4 ,z made 9 ,p>is1 ^! *eeses are flat cakes conta9+ approximately #dj p] c5t wat] & #ce-de p] c5t fat4 ,x cle>ly diff]s only 9 detail f ! squ>e cream *eeses made 9 ,am]ica4 ,! "n ,g]vais is ! prop]ty ( a p>ticul> company4 ,s9ce ! *eese diff]s 9 no ess5tial feature f o!r cream *eeses1 ?is "n %\ld n be appli$ to a dome/ic cream br&4 #ach4 ,european =ms occasionally import$4--,among ! *eeses relat$ to ,neuf*tel z !y rea* ! m>ket are ! ,:ite *eeses ( s\!rn ,europe4 ,^! diff] greatly 9 quality accord+ to _! s\rce & to _! cont5t ( c[1 %eep1 goat's milk or "s comb9ation ( ^!4 ,?is texture & flavor l9k !m ) unrip5$ ,neuf*tel4 ,! "t requir$ = importation puts a m9imum possible p]iod ( t5 to fifte5 days betwe5 production & consumption ) a probable p]iod ( at lea/ "o mon? = mo/ samples4 ,z !y come to ,am]ica1 ^! =ms usually %[ f]m5tive *anges beyond ^? tol]at$ 9 ! dome/ic product4 ,?is may take ei!r ( sev]al =ms3 7#a7 int5sification ( acid flavor ) ! int5sification ( ! *>act]i/ic flavors ( ! p>ticul> br&2 7#b7 ! developm5t ( old or rancid flavors2 7#c7 ! developm5t ( ,oidium & p>tial s(t5+ ( ! mass ?r\gh its ag5cy2 7#d7 ! gr[? ( ,roque=t mold & developm5t ( ! flavor associat$ ) t organism4 ,?is la/ =m 0 f\nd 9 a %ipm5t ( ,hung>ian ,briuse :i* %[$ ab\t #dj p] c5t fat1 #ad p] c5t prote9 & #dc p] c5t wat]4 ,,*apt] ,,viii ,,s(t ,,*eeses ,,rip5$ ,,by ,,mold ,! rip5$ s(t *eeses include a s]ies ( gr\ps ( v>ieties :i*1 9 addition to initial s\r+1 h be5 subject$ to special rip5+ processes1 & :i* 9 ! rip5$ condition are s(t 9 texture & mo/ly h high flavors4 ,! v>ieties 9 ea* gr\p h 9 common "s ess5tial pr9ciples ( manufacture toge!r ) a rip5+ process dom9at$ by a *>act]i/ic gr\p ( organisms4 ,9 c]ta9 gr\ps1 ! rip5+ is dom9at$ by a yell[i% or orange viscid surface slime conta9+ ,oidium lactis & bact]ia2 9 ano!r s]ies1 ! *>act]i/ic organism is a mold ( ! g5us ,p5icillium 7,p4 ,camemb]ti74 ,ref]r+ to ! analysis ( gr\ps 7page #hc71 ! rip5$ s(t *eeses are f\nd to fall into ?ree well-m>k$ gr\ps1 "o ( :i* may p]haps be subdivid$ z indicat$4 ,! s]ies curdl$ by s\r+ alone beg9s ) approximately cottage *eese curd & develops high flavors by rip5+1 z 9 h& *eese4 ,rip5$ ,neuf*tel curdl$ by s\r+ & r5net toge!r f9ds its basis 9 ,neuf*tel curd also b modifies ! f9al product until ! famili> flavor & texture ( ! unrip5$ =m are no long] recognizable4 ,among ! =ms curdl$ by r5net alone ! ,camemb]t s]ies conta9s "o =m1 ,c\lommi]s1 :i* is occasionally us$ unripe1 b repres5ts 9 g5]al a mold-rip5$ gr\p ( highly flavor$ =ms4 ,! s]ies ( s(t r5net *eeses rip5$ by bact]ia may be broadly designat$ ! ,limburg] gr\p4 #aci4 ,h& *eese & its allies4--,among skim *eeses1 !re is a s]ies ( =ms l>gely ,g]man 9 orig9 9 :i* curd n f> remov$ f cottage *eese is ! basis ( ! product4 ,h>z *eese is "o ( ! be/-kn[n ( ^! =ms z /udi$ by ,eckles & ,rahn4#db ,"o ( ^! =ms1 h& *eese1#dc is manufactur$ on a comm]cial basis 9 f>m dairies among families ( ,g]man desc5t pr9cipally 9 ,p5nsylvania1 & on a factory basis 9 a few places 9 ,new ,york1 nor!rn ,ill9ois & ,wiscons94 ,on ! small scale1 curd is made by natural s\r+ or by use ( />t]1 heat$ to expel wat]1 cool$ & mold$ by h& into cakes two to ?ree in*es 9 diamet] & "o-half to ?ree-qu>t]s in* 9 ?ickness4 ,! fre%ly =m$ cakes are plac$ ^u a %elf to dry4 ,!re !y are turn$ daily until fairly firm1 !n pack$ 9 rolls into wood5 boxes & rip5$ 9 a cool damp room4 ,9 ?is rip5+ !re is a prompt developm5t ( a heavy visc\s slime1 :i* consi/s ( ,oidium & bact]ia4 ,o!r molds =m+ loose cottony mycelium are bru%$ (f if !y appe>4 ,! prop] consi/5cy ( ?is slimy cov]+ dep5ds on a close adju/m5t ( wat]-cont5t 9 ! *eese ) temp]ature & relative humidity 9 ! rip5+ room4 ,if conditions are too dry1 ! *eeses h>d5 quickly or if less dry !y are attack$ by gre5 or blue-gre5 molds4 ,if too wet1 ! slimy cov]+ becomes too s(t & wat]y1 or second>ily cov]$ ) loose %imm]+ masses ( mold 7,mucor sp474 ,rip5+ %\ld proce$ sl[ly & occupy a p]iod ( six to eight weeks4 #adj4 ,p5nsylvania pot *eese4--,a =m ( pot *eese is made 9 c]ta9 c\nties ( ,p5nsylvania1 pr9cipally = local use4 ,production ( ?is *eese on a factory basis is n[ be+ attempt$4 ,! /eps 9 manufacture are ab\t z foll[s3#dd 7#a7 ,! home-made type ( cottage *eese curd is prep>$1 put into a crock or pot & cov]$ c>efully2 7#b7 kept 9 a w>m place 79 kit*5 usually72 7#c7 /irr$ f "t to "t1 until x has rip5$ to a semi-liquid condition4 ,?is occurs v rapidly "u ! attack ( ,oidium lactis accompani$ by bact]ia4 ,)9 a p]iod ( ?ree to sev5 days1 accord+ to ! temp]ature & to ! wat]-cont5t ( ! mass1 ! granules ( curd become cov]$ ) a wr9kl$ gelat9\s almo/ viscid mass ( mold mycelium b5ea? :i* is a lay] ( semi-liquid curd ) a /rong *>act]i/ic odor & ta/e4 ,?is rip5$ or semi-liquid "p rea*es ab\t half ! total mass 9 f\r or five days at favorable temp]atures4 7#d7 ,! vessel is !n plac$ 9 a l>g] vessel ( wat] & heat$ ov] ! fire ) con/ant /irr+ until ! :ole mass is melt$ & smoo?4 7#e7 ,butt] or cream1 & salt or o!r flavor is f9ally add$1 /irr$ 9 & ! liquid *eese p\r$ into molds or jelly glasses to cool4 ,if prop]ly made & cook$1 ! resultant *eese has a s(t butt]y consi/5cy ) an agreeable flavor1 :i* frequ5tly resembles t ( ,camemb]t *eese4 #ada4 ,appetito/ 7,appetite *eese74--,a ,dani% butt]milk *eese is made "u ?is "n4 ,s\r butt]milk is heat$1 by "s to boil+ temp]ature b o!rs 7,monrad#de7 pref] #abj ,f41 /irr$ ?or\ghly & all[$ to settle4 ,! :ey is remov$ z f> z possible4 ,! semi-liquid mass is cov]$ & set 9 a w>m place4 ,f]m5tation becomes active4 ,?is t5ds to make ! curd m visc\s or /icky4 ,x is !n knead$ & all[$ to f]m5t aga94 ,?is process is repeat$ until ! mass is yell[i% & s(t b t\gh or visc\s4 ,:5 ?or\ghly f]m5t$1 ! mass is aga9 heat$ to #abj ,f41 & #f p] c5t salt is add$ toge!r ) spice2 bo? are work$ 9 & ! *eese is =m$ into fancy %apes = sale4 #adb4 ,rip5$ ,neuf*tel1 ,fr5* process4--,neuf*tel z a rip5$ *eese is made r widely 9 ,france b x is produc$ on an especially l>ge scale 9 ,se9e-,inf]ieure4#df ,"s factories use :ole milk1 or milk ) add$ cream1 o!rs skimm$-milk4#dg ,! :ole-milk br&s ( ,neuf*tel are ^? :i* h ! wide/ reputation4 ,= mak+ ?is *eese1 ! work+ room is held z closely z possible at #ae-af ,c4 7#eh-fj ,f474 ,! milk is /ra9$ into e>!n vessels hold+ tw5ty lit]s4 ,r5net is add$ to ! fre%ly drawn milk at ab\t #cj ,c4 7#hf ,f47 9 am\nt suffici5t to produce coagulation 9 ab\t tw5ty-f\r h\rs4 ,dra9+ racks ( v>i\s =ms are cov]$ ) clo?4 ,! vessels ( curd are dump$ ^u ! racks4 ,! :ey sep>ates sl[ly & dra9s (f ?r\gh ! clo?4 ,ab\t twelve h\rs are all[$ = ?is process4 ,! corn]s ( ! clo? are !n br\ght toge!r & fold$ 9 or ti$ & ! mass press$ to complete ! dra9age4 ,! f9i%$ curd is work$ or knead$ to produce a smoo? & uni=m texture4 ,?is process ( curd-mak+ is ess5tially ! same z ! ,am]ican factory process ( mak+ ,neuf*tel4 ,! rip5+ process has be5 entirely dropp$ 9 ,am]ica4 ,! curd is f9ally mold$ 9 metal =ms #e cm4 7#b in*es7 9 diamet] & ab\t #f4g cm4 7ab\t #c in*es7 high1 op5 at bo? ends4 ,^! molds are fill$1 ! fre%ly =m$ *eeses are press$ out ) a plung] or pi/on & _! surfaces smoo!d ) a wood5 knife4 ,aft] mold+ is complet$1 ! *eeses are salt$ by spr9kl+ ! entire surface ) f9e dry salt z ! *eese is held 9 ! h&4 ,9 ?is way ea* *eese receives & absorbs #c to #d p] c5t salt4 ,aft] salt+1 ! *eeses are arrang$ ^u bo>ds & all[$ to dra9 tw5ty-f\r h\rs4 ,!y are !n remov$ to ! fir/ or dry+ room4 ,! frames ( ! dry+ room 7se*]ie7 are cov]$ ) /raw & ! *eeses are plac$ c>efully ^u ! /raw to avoid contact ) ea* o!r4 ,!y are turn$ ea* day to pres5t a fre% surface to ! /raw dur+ a p]iod ( two to ?ree weeks 9 ! dry+ room 7se*]ie74 ,mold beg9s to %[ z :ite cottony mycelium aft] five to six days1 & sl[ly turns to blue 7blui% gre574 ,:5 ! *eeses are well cov]$ ) ?is moldy r9d1 !y are remov$ to ! rip5+ cell>4 ,9 ! rip5+ cell> also ! *eeses /& ^u /raw4 ,!y are turn$ ov] e ?ree or f\r days at fir/1 !n all[$ to /& = a long] p]iod4 ,:5 ripe1 a ,neuf*tel *eese s made weighs ab\t #abe grams4 ,"o lit] ( milk makes #bbe grams ( su* *eese4 ,! rip5+ ( ,neuf*tel has nev] be5 fully /udi$1 b a s]ies ( ^! *eeses 7 obta9$ by "o ( ! au?ors2 cultures 7 made & exam9$4#dh ,! salt-cont5t 9 ! fir/ place 0 f\nd to be s high t ,oidium lactis 0 elim9at$ z an active factor 9 ! rip5+4 ,! mold prov$ to be on "s *eeses ,p5icillium ,camemb]ti1 ! typical mold ( ,camemb]t z x is made 9 ,norm&y1 on o!rs ,p4 ,camemb]ti v>4 ,rog]i1 ! pure :ite =m z us$ "u ! pat5ts ( ,m4 ,georges ,rog] 9 ! region ( ,se9e-et-,m>ne to ! ea/w>d ( ,p>is & call$ by him & by ,maz ,p4 c&idum4 ,! physical condition ( ! rip5$ curd & ! flavors enc\nt]$ 7 ^? associat$ ) ^! two species by _m hundr$s ( exp]im5ts dur+ ! ,camemb]t inve/igation 9 ,connecticut4#di ,^! facts ju/ify ! conclusion t rip5$ ,neuf*tel is fir/ s\r$ by lactic organisms1 !n s salt$ z to elim9ate or r$uce to a m9imum ! *>act]i/ic activities ( ,oidium lactis1 :ile ! proteolytic action & ! physical *anges are closely simil> to ^? ( ,camemb]t :i* is rip5$ prim>ily by ! same molds4 #adc4 ,! ,camemb]t gr\p4--,! s(t *eeses rip5$ by molds are ,fr5* 9 orig94 ,_! manufacture has spread into ,g]many1 ,italy & ,am]ica4 ,( ! s]ies1 ! mo/ widely kn[n is ,camemb]t1 :i* w be describ$ z typical = ! gr\p4 ,brie1 ,c\lommi]s1 ,robbiola & ,rip5$ ,neuf*tel belong to ?is s]ies4 #add4 ,camemb]t *eese4--,! orig9 ( ,camemb]t is giv5 by ,fr5* au?orities z #agia 9 ! ,commune ( ,camemb]t ne> ,vim\ti]s 9 ,orne1 ,france4 ,f a v re/rict$ production at fir/1 ,camemb]t-mak+ has spread ?r\gh ! region f ,ca5 9 ! we/ to ,havre1 ,r\5 & a consid]able area ea/ ( ,p>is4 ,9 ,am]ica ,camemb]t began to be made 9 "o factory ab\t #aijj4 ,sev]al o!r factories foll[$ by #aijf4 ,! difficulties & losses enc\nt]$ l$ to ! ab&onm5t ( ^! und]tak+s1 until at ! outbreak ( ! ,european w> 9 #aiad b "o factory 0 mak+ ,camemb]t & t only on an exp]im5tal scale4 ,mean:ile ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture & ! ,/orrs ,exp]im5t ,/ation _h tak5 up & solv$1 on an exp]im5tal basis1 mo/ ( ! problems aris+ 9 ^! comm]cial failures4 ,a %ortage ( product at ! outbreak ( ! w> br\ght ab\t ! re-e/abli%m5t ( a s]ies ( factories4 ,! product z put on ! m>ket indicates t a p]man5t e/abli%m5t ( ,camemb]t-mak+ is entirely practicable4 ,camemb]t *eese is made f c['s milk ei!r :ole or v slightly skimm$2 ! removal ( ab\t #j4e p] c5t ( fat has be5 f\nd to be desirable if n actually necess>y4 #ade4 ,description ( ,camemb]t4#ej--,^! *eeses are made 9 sizes #b to #d in*es 9 diamet] & #a to #a in*es 9 ?ickness4 ,!y are rip5$ by ! ag5cy ( molds & bact]ia :i* =m a felt-l r9d ov] _! :ole surface1 #a_/af to #a_/h ( an in* 9 ?ickness4 ,?is r9d may be dry & gray or grayi%-gre51 consi/+ ( a felt-l surface ( mold on ! outside1 bel[ :i* a h>d] portion consi/s ( mold emb$d$ 9 p>tially dri$ *eese1 or ! moldy "p may be m or less completely ov]gr[n or displac$ by yell[i% or r$di% slime compos$ ma9ly ( bact]ia4 ,good *eeses may h ei!r appe>ance4 ,inside ! r9d1 ! *eese is s(t5$ progressively f ! r9d t[>d ! c5t] f all sides1 s t a fully ripe *eese has no h>d s\r curd 9 ! c5t]1 b is completely s(t5$4 ,no mold %\ld be visible inside ! r9d1 b ! moldy r9d itself is necess>y because ! rip5+ is caus$ by ! enzymes secret$ by ! organisms ( ! r9d into ! *eese4 ,z ! curd rip5s1 ! *ang$ portion assumes a slightly deep] color ?an ! unripe curd z a result ( *emical *anges4 ,well-rip5$ *eeses v>y f ne>ly a fluid texture to ! consi/5cy ( mod]ately s(t butt]4 ,! rip5+ ( ,camemb]t is f9i%$ 9 wood5 boxes :i* protect ! *eeses f break+ aft] !y become s(t & dur+ ! m>ket p]iod4 #adf4 ,conditions ( mak+ & rip5+4--,^! processes dep5d on a v close adju/m5t betwe5 ! composition ( ! fre%ly made *eese & ! temp]ature & humidity ( ! rooms 9 :i* ! *eeses are made & rip5$4 ,v slight failures 9 control br+ loss 9 ultimate results4 ,! room = mak+ ,camemb]t %\ld be ma9ta9$ betwe5 #fj & #gj ,f4 & %\ld be wet en\gh to r$uce dry+ to a m9imum4 ,! ess5tials ( app>atus are comp>atively inexp5sive4 ,"w on a factory basis calls1 h[ev]1 = ! in/allation ( special tables & o!r app>atus to utilize space & labor to advantage4 ,rooms are protect$ f *ange ( wea!r by d\ble sa% 9 ! w9d[s4 ,flies mu/ be exclud$ by close-me%$ scre5s = all doors & w9d[s ) movable sa%4 ,! equipm5t in/all$ 9 su* a room is %[n 9 ,fig4 #ah4 ,curdl+ cans are rang$ on a %elf a few in*es above ! floor along "o side ( ! room bel[ an op5 t9 tr\gh ) side bran*es4 ,?is op5 tr\gh br+s ! milk f ! mix+ vat to ! curdl+ cans4 7,! op5 t9 tr\gh (f]s no lodgm5t = dirt47 ,! cans hold ab\t #bjj p\nds ( milk1 are ab\t #ab in*es 9 diamet] at bottom1 & #bj to #bd in*es at top4 ,!y are heavily t9n$4 ,iron trucks z high z ! %elf & ) tops ! same diamet] z ! bottoms ( ! cans =m a conv5i5t me?od ( br++ cans ( curd to ! v edge ( ! dra9+ tables4 ,illu/ration3 ,,fig4 #ah4--;,camemb]t *eese-mak+ room 9 an ,am]ican factory4 ,illu/ration3 ,,fig4 #ai4--;,dra9+ mat = ,camemb]t *eese4 ,! wood5 dra9+ tables are plac$ ab\t #cb in*es above ! floor2 !y are usually made ( #b-;in* lumb]1 h rais$ edges & slope slightly t[>d ! wall4 ,:ey & wa% wat] are ?us c>ri$ to a dra9+ tr\gh along ! wall4 ,= *eese-mak+1 ea* is cov]$ ) a /rip ( matt+ consi/+ ( wood5 /rips held toge!r by ?read 7,fig4 #ai74 ,! /rip ( matt+ %\ld be exactly ! wid? & l5g? ( ! table4 ,! hoops us$ are heavy t91 ) edges turn$ & sold]$1 ab\t #e in*es high1 #d-e_/h in*es 9 diamet] ) ?ree r[s ( holes ab\t #a_/ab in* 9 diamet] & #b in*es ap>t 9 ! r[4 ,^! hoops are plac$ z ?ickly z possible ^u ! mats4 #adg4 ,outl9e ( mak+ process4--,! mak+ process#ea is summ>iz$ z foll[s 7,?om1 #aiji73 ,/>t]4--,f #j4e to #a4j p] c5t ( active />t] is add$ to milk kept ov]night bel[ #fj;,f4 ,acidity at r5net+4--,milk titrat$ to ph5olph?ale9 %\ld te/ #j4bj to #j4bc p] c5t calculat$ z lactic acid4 ,temp]ance ( r5net+4--#hd-hf ,f4 is us$ = ,camemb]t4 ,r5net4--,f #c to #e oz4 ( /&>d r5net extract to #ajjj lb4 milk 7#aj-ae c4c4 p] #ajj lb4 milk7 produces a curd ( prop] texture4 ,curdl+ "t4--,to rea* ! prop] condition = h&l+1 #a to #a h\rs or long] is requir$4 ,?is is indicat$ by ! onset ( sweat+ or ! sep>ation ( l>ge drops ( :ey on ! surface ( ! solid curd4 ,dipp+4--,a long-h&l$ dipp] is us$ to transf] curd f cans to hoops4 ,?is c be l[]$ into ! hoop4 ,?is transf] is to be done ) ! lea/ possible break+4 ,"o dipp]ful is transf]r$ at a "t to ea* ( a s]ies ( hoops4 ,by ! "t ! s]ies is cov]$1 "s dra9age has occurr$ & a second dipp]ful is add$ to ! cont5ts ( ! hoop4 ,9 ?is way ! hoop is fill$ )9 a p]iod ( two to f\r h\rs4 ,dra9+4--,hoops :5 prop]ly fill$ h tak5 9 approximately #b qu>ts ( milk ea*4 ,no pressure is us$4 ,*eeses dra9 by gravity4 ,!y /& unturn$ until ! foll[+ morn+ :5 !y %\ld be firm en\gh to p]mit turn+ )\t remov+ ! hoops4 ,! *eeses :5 firm en\gh to h&le 7usually on ! ?ird morn+7 are salt$ by du/+ ! entire surface ) co>se salt & p]mitt+ all t adh]es to rema94 ,! *eeses %\ld !n be remov$ to a room at ab\t #eh;,f4 to prev5t too rapid leakage ( wat] & salt f _! surfaces4 ,ripe *eeses ( good quality %[ a total salt-cont5t v>y+ f #b4be to #c p] c5t ) an av]age ( ab\t #b4e p] c5t4 ,:5 s h&l$ !re is slight1 if any1 loss ( wat] & salt 9 ! salt+ p]iod ( tw5ty-f\r to =ty-eight h\rs4 ,at ! end ( ! salt+ p]iod su* *eeses %\ld c>ry #ee to #eg p] c5t wat] or slightly m4 #adh4 ,acidity4--,! ess5tial biological factor 9 ! mak+ p]iod ( ,camemb]t is prop] s\r+4 ,! milk %\ld be free f gassy organisms4 ,! lactic />t] requir$ %\ld introduce ! typical lactic organism 7,/reptococcus lacticus7 9 numb]s suffici5t to suppress all o!r =ms dur+ ! next tw5ty-f\r h\rs4 ,! am\nt ( acid />t] introduc$1 h[ev]1 plus ! acid result+ f gr[? dur+ ! curdl+ p]iod1 %\ld n produce a gra9y acid curd4 ,! temp]atures ( h&l+ are su* z to favor ?is gr\p ( organisms if prop]ly introduc$ & p]mit ! developm5t ( ne>ly #a p] c5t ( acid 7e/imat$ z lactic7 by ! second morn+4 ,*eeses ) su* acid are fairly free f fur!r dang] f bact]ial activity4 ,memb]s ( ! high-acid gr\p 7,b4 ,bulg>icus & allies7 may be f\nd 9 ^! *eeses b d n appe> to develop 9 numb]s suffici5t to affect ! *eese to any m>k$ degree4 ,illu/ration3 ,,fig4 #bj4--;,halloir1 ! fir/ rip5+ room = ,camemb]t 9 an ,am]ican factory4 ,,camemb]t ,,*eese ,,record ,date ,set ,no4 ,amt4 milk ,no4 *eese ,milk p] *eese ,produc] ( milk ,app>5t cleanl9ess ( milk ,acidity3 ,be=e add+ />t] ,aft] add+ />t] ,aft] acidity p]iod ,:ey at dipp+ ,/>t]3 ,k9d ,age ,amt ,color3 ,am\nt ,curdl+3 ,temp]ature us$ ,am\nt ( r5net ,"t at :i* r5net is add$ ,"t at :i* milk is curdl$ ,"t ( curdl+ ,quality ( curd ,dipp+3 ,cut or uncut ,amt4 ( cutt+ ,dra9+3 ,temp]ature ( room dur+ ,condition ( *eese aft] ,salt+3 ,"t ( ,total amt4 ( salt us$ ,k9d ( salt ,amt4 ( salt p] *eese ,mold inoculation3 ,=m ( culture us$ ,me?od ( inoculation ,"t ( inoculation ,rem>ks on mak+3 ,cur+3 ,transf] ( cur+ rooms ,condition ( *eese ,rooms ,dates ,mold gr[?3 ,date ( fir/ appe>ance ,purity & vigor ,date ( *ang+ color ,surface ( slimy gr[?3 ,ext5t ( ,g5]al "* ( ,surface contam9ation3 ,mold ,oidium ,yea/ ,bact]ial ,wrapp+3 ,date ,mat]ial ,condition ( *eese ,rip5+3 ,rapidity ( ,texture ,flavor3 ,rip5$ curd ,unrip5$ curd ,special treatm5t & reasons = same3 ,record ( treatm5t by days ,room ,date ,obs]vations4 #a ,d #af ,d #b ,d #ag ,d #c ,d #ah ,d #d ,d #ai ,d #e ,d #bj ,d #f ,d #ba ,d #g ,d #bb ,d #h ,d #bc ,d #i ,d #bd ,d #aj ,d #be ,d #aa ,d #bf ,d #ab ,d #bg ,d #ac ,d #bh ,d #ad ,d #bi ,d #ae ,d #cj ,d #ca ,d #adi4 ,rip5+ ! *eese4--,! *eese is n[ ready = ! rip5+ rooms 7,fig4 #bj74 ,= ?is process temp]atures betwe5 #eb & #eh;,f4 are desirable2 l[] temp]atures only delay ! process2 high] temp]atures favor undesirable f]m5tations4 ,! *eeses re/ ^u co>se matt+ 7,fr4 clayons7 consi/+ ( r\nd wood5 rods ab\t ! size ( a p5cil sep>at$ #a-a in*es & held 9 position by wire /r&s4 ,assum+ *eeses ( optimum composition z indicat$ above1 ! relative humidity ( ! rip5+ rooms %\ld be #hf to #hh p] c5t4 ,high] humidities produce too rapid developm5t ( slimy coat+s2 too l[ humidity is indicat$ by dry+1 %r9kage & ! gr[? ( gre5 molds on ! surface4 ,a slight & v sl[ evaporation is dem&$2 by ?is ! wat]-cont5t ( ! *eeses is r$uc$ #c to #f p] c5t 9 two weeks4 ,dur+ ! fir/ two weeks ( rip5+1 ! *eeses commonly %[ "s gr[? ( yea/ & ,oidium lactis fir/1 foll[$ by cottony :ite areas ( ,camemb]t mold 7,p5icillium ,camemb]ti74 ,?is mold mu/ be introduc$ by inoculation 9 new factories b once firmly e/abli%$ 9 ! factory w propagate itself if conditions are kept favorable4 ,climatic conditions 9 mo/ dairy sections ( ,am]ica h be5 suffici5tly unfavorable to make m or less cont9u\s use ( pure cultures desirable4 ,at ! end ( two weeks1 ,camemb]t *eeses %\ld %[ a well-e/abli%$ r9d1 consi/+ ( a well-matt$ felt "w ( mold hyph ?r\gh ! out] #b mm4 7#a_/ab in*7 ( ! :ole surface ( ! *eese4 ,m or less ( ! pale gray-gre5 fruit ( ! *>act]i/ic ,p5icillium ,camemb]ti c usually be se54 ,beg9n+ at ab\t twelve to f\rte5 days1#eb a s(t5+ ( ! curd is fir/ directly detectable "u ! r9d4 ,?is is prec$$ by ! disappe>ance ( ! acidity ( ! curd1 :i* progresses inw>d4 ,! s(t5+ ( ! curd foll[s closely ! l[]+ ( ! acidity4 ,?us a litmus te/ tak5 along ! cut face ( a ,camemb]t *eese at any /age ( s(t5+ w always %[ a %>p acid reaction 9 ! solid s\r portion :i* *anges to alkal9e j be=e ! s(t5+ due to proteolytic action becomes noticeable4 ,^! two *anges appe> to be due to enzymes secret$ by ! mycelium ( ! ,p5icillium ,camemb]ti & ,oidium lactis :i* con/itute ! mo/ active factors 9 ! rip5+4 ,"s accessory bact]ial action is indicat$ b ( m9or importance 9 ! *anges f\nd4 ,to avoid loss f break+1 aft] ! s(t5+ ( ! curd has fairly begun1 ! *eeses mu/ be remov$ f ! co>se matt+ to smoo? bo>ds :]e !y are wat*$ & turn$ repeat$ly1 or z 9 ! m common practice1 wrapp$ at once 9 p>*m5t pap] & box$4 ,! rip5+ may be complet$ 9 ei!r way4 ,! conditions necess>y are su* z to favor ! ext5sion ( slimy areas ( bact]ia ov] "p or all ( ! r9d to ! exclusion ( fur!r developm5t ( gray-gre5 fruit+ areas ( mold4 ,complete s(t5+ may occur 9 ?ree weeks 9 *eeses 9 :i* evaporation has gone on too sl[ly4 ,su* *eeses are f\nd to conta9 #ea to #ee p] c5t ( wat] :5 ripe & decay v quickly4 ,if h&l$ prop]ly1 ! wat]-cont5t %\ld fall f ab\t #eg p] c5t at ! beg9n+ ( rip5+ to #dh p] c5t at its completion :i* %\ld require a m9imum p]iod ( ab\t f\r weeks4 ,x is m desirable t a *eese f\r weeks old %[ a ?9 core ( s\r curd 9 ! c5t] ?an t x be entirely liquid at t age4 ,illu/ration3 ,,fig4 #ba4--,v s(t ,camemb]t *eese4 #aej4 ,composition4--,prop]ly ripe ,camemb]t %[s ab\t ! foll[+ range ( composition3 ,wat] #dg to #di p] c5t2 fat #be to #bh p] c5t2 prote9 #ah to #ba p] c5t2 salt #b4b p] c5t to #b4h p] c5t4 ,v>iations outside ^! limits are usually associat$ ) less desirable qualities4 ,! approximate limits & *>act]s outl9$ = ,camemb]t /ill leave a consid]able latitude = v>iations 9 practice :i* *>act]ize ! output ( p>ticul> factories 9 a produc+ gr\p4 ,at "o extreme are br&s ( ,camemb]t *eese :i* are v s(t 7,fig4 #ba71 "s ( !m actually liquid :5 ripe1 & :i* h v /rong odor & ta/e2 "o su* br& has held fir/ place 9 ! trade ( c]ta9 ,am]ican cities = ye>s4 ,ano!r popul> br& :5 fully ripe is well cov]$ ) yell[-orange viscid slime#ec b is fairly firm 9 texture ) high flavor2 /ill o!rs %[ dry moldy surfaces & mild flavors4 ,! product ( c]ta9 factories is always *>act]iz$ by ! pres5ce & *>act]i/ic ammoniacal odor ( ,p5icillium brevicaule4 ,ea* ( ^! =ms seems to appeal to "s classes ( consum]s1 s t 9 h&l+ import$ ,camemb]t ! trade comes to assign ! product to specific gr\ps ( pur*as]s accord+ to ! conditions obs]v$ at its arrival f ,europe4 ,illu/ration3 ,,fig4 #bb4--;,camemb]t *eese factory at ,lisieux1 ,france4 ,! squ>e w9d[s are se5 9 ! second-floor rooms4 #aea4 ,factory4--,! type ( factory to be us$ 9 mak+ & rip5+ ,camemb]t mu/ be adju/$ to ! climate4 ,?is product orig9at$ 9 ! ,norm&y section ( ,france :i* is b a few feet above sea level1 is swept by w9ds f ! ,gulf ,/ream1 & has a n>r[ range ( temp]ature1 ) highly humid conditions4 ,9 t region1 e ef=t mu/ be made to secure v5tilation to c>ry (f ! necess>y am\nt ( evaporation wat]4 ,9 contra/1 mo/ ( ! dairy sections ( ,am]ica h l& in/ead ( sea breezes1 mu* high] altitudes1 mu* great] extremes ( temp]ature & a l[] range ( relative humidities4 ,! conditions ( an up/airs room full ( w9d[s 9 ,norm&y 7,fig4 #bb7 are mo/ readily reproduc$ 9 rooms p>tly or completely bel[ gr\nd 9 ?is c\ntry4 ,! indu/ry calls = ! production & ma9t5ance ( a specific set ( work+ conditions4 ,^! are furni%$ by nature 9 nor!rn ,france1 probably also 9 c]ta9 ,pacific coa/ areas1 b mu/ be artificially obta9$ :]e ! climate is unfavorable4 #aeb4 ,economic factors4--,camemb]t *eeses %[ a yield ( ab\t #ac p\nds to #ajj p\nds ( milk te/+ #d p] c5t fat4 ,at r\ghly "o-half p\nd ea*1 ! numb] ( *eeses w be approximately tw5ty-six4 ,assum+ no losses & a :olesale price ( #ae c5ts ea*1 ! :olesale value ( #ajj p\nds ( milk w\ld be #c4ij4 ,! labor co/ ( production is high1 ! package repres5ts 7box1 wrapp+ & label7 at lea/ #a c5ts a *eese4 ,! "t betwe5 ! pur*ase & ! consumption ( ! *eese w av]age ab\t "o mon?4 ,few *eeses actually rema9 ?is l5g? ( "t 9 ! possession ( ! mak]4 ,?is %ort inve/m5t p]iod1 !re=e1 is a di/9ct advantage ( ,camemb]t4 ,among disadvantages1 h[ev]1 ! extremely p]i%able "* ( ! fully ripe *eese makes provision ( an adequate & con/ant m>ket ess5tial4 ,losses due to failures 9 manufactur+ or rip5+ conditions are also frequ5t4 ,excessive heat 9 summ] & v cold p]iods 9 w9t] are bo? unfavorable4 ,! ,camemb]t-mak] _c1 !re=e1 use ! *eape/ milk ( ! summ] mon?s at all & ! losses entail$ by failure ( control 9 w9t] fall on ! mo/ co/ly milk ( ! ye>4 ,camemb]t requires1 !re=e1 c>eful selection ( ! location = manufacture & rip5+1 effective control ( conditions ?r\gh\t ! p]iod & adequate m>ket+ facilities4 ,camemb]t at its be/ is "o ( ! f9e/ ( all *eeses2 :5 bad1 x becomes quickly in$ible & is a total loss4 #aec4 ,fr5* ,brie4#ed--;,brie *eese has its c5t] ( production 9 ,se9e-et-,m>ne1 ea/ ( ,p>is 9 nor!rn ,france4 ,! app>atus1 arrangem5t ( ! factories & details ( manipulation diff] f ^? describ$ = ,camemb]t1 b ! f9al product is 9 flavor & texture closely relat$ to ,camemb]t4 ,brie *eeses are ! same ?ickness z ,camemb]t1 #a to #a in*es2 9 diamet]1 h[ev]1 !re are ?ree or m sizes v>y+ f #h to #af in*es1 or ev5 great]4 ,! l>ge/ *eeses weigh #e to #f p\nds4 ,z 9 ,camemb]t1 practices ( mak+ & rip5+ v>y to su* a degree z to produce v>i\s qualities ( product4 ,^! run f :ole milk ?r\gh all %ades ( skimm+4 ,p]haps ! be/ e/abli%$ practice puts ! *eese-mak+ room next to ! /alls ( ! c[s4 ,! milk is drawn1 /ra9$ directly into ! curdl+ cans & r5net$ :ile /ill w>m1--#hf-ib ,f4 7#cj-cc ,c474 ,no lactic />t] is add$ & no rip5+ p]iod is giv5 to ! milk4 ,! o!r manipulations diff] only 9 detail f ,camemb]t4 ,rip5+ ( ,brie foll[s ! same c\rse ) ! same organic ag5ts1 namely1 ,camemb]t mold 7,p5icillium ,camemb]ti7 & ,oidium lactis ) ! accompanim5t ( a mixture ( slimy organisms ^u ! surface ( ! *eese4 ,! process admits ( _m m9or modifications ea* capable ( affect+ ! product 9 a *>act]i/ic way4 ,! judgm5t & skill ( ! mak] is giv5 a wide opportunity to e/abli% & "w t[>d a p>ticul> ideal ( appe>ance & texture & flavor4 ,br&s ) *>act]i/ic qualities1 !re=e1 comm& _! own m>ket4 ,brie z kn[n 9 ,france mu/ n be confus$ ) ! ,am]ican d',isigny1 or ) ! p>ticul> sizes ( t type :i* h be5 call$ ,brie on acc\nt ( diamet] only4 ,v little ,brie z kn[n 9 ,france has be5 made 9 ,am]ica & only a limit$ am\nt has be5 import$ = v re/rict$ trade4 #aed4 ,c\lommi]s4--,ano!r memb] ( ! ,camemb]t gr\p is call$1 f its place ( orig91 ,c\lommi]s4 ,?is =m is made at ! same ?ickness z ,camemb]t & ab\t #e in*es 9 diamet]4 ,x appe>s z ei!r a rip5$ or unripe *eese4 ,z a rip5$ *eese1 ,c\lommi]s is n ess5tially diff]5t f ,camemb]t except t "s br&s are made )\t salt+4 ,z a *eese eat5 unripe1 x has c]ta9 advantages ov] ! o!r *eeses ) ! flavor ( s\r milk only4 ,! cottage & 7,am]ican7 ,neuf*tel gr\p ( *eeses comprises ! be/ kn[n =ms ) ! acid flavor4 ,^! *eeses are v p]i%able 9 nature4 ,on ! o!r h&1 ,c\lommi]s z eat5 fre% c be held & us$ ov] a mu* long] "t )\t loss4 ,c\lommi]s#ee 9 ?is s5se is simply a fre% ,camemb]t4 ,su* a *eese1 :5 ready = ! salt+ process1 is a firm s\r mass1 close textur$1 almo/ imp]vi\s to air & b sl[ly p]meable to liquids4 ,spoilage 9 su* a *eese beg9s only on ! outside1 & n ?r\gh\t ! mass z 9 cottage *eese or ,neuf*tel4 ,successive portions ( su* a *eese c be remov$ daily ov] a consid]able p]iod ) no loss ( sub/ance aside f slight scrap+ at times & little or no *ange 9 flavor4 ,?is product has v tangible m]it = manufacture & use on ! f>m 9 _m sections ( ,am]ica4 ,,*apt] ,,ix ,,s(t ,,*eeses ,,rip5$ ,,by ,,bact]ia ,a bact]ially-rip5$ s]ies ( *eeses p>allels ! mold-rip5$ gr\p z typifi$ by ,camemb]t4 ,al?\gh ! v>ieties ov]lap1 ^! may be r\ghly gr\p$ z3 7#a7 ^? made f friable or s(t curd2 7#b7 ^? made f firm or rubb]y curd4 ,9 ! fir/ gr\p1 ! curd is set at #hf ,f41 or bel[2 9 ! second1 ! r5net is add$ at #ij ,f4 or above4 ,9 ! fir/1 ! l[] temp]ature & long curdl+ "t ) rip5$ milk gives a s(t friable curd :i* may be t\gh5$ some:at by cutt+ & /irr+ 9 ! :ey4 ,?is section is typifi$ by d',isigny1 ,am]ican ,brie1 ,li$]kranz4 ,9 ! second1 curdl+ ( unrip5$ milk at temp]atures ( #ij ,f4 or above insures a smoo? ela/ic curd :i* fuses m or less completely into ! firm rubb]y mass typifi$ by fre%ly made ,limburg]4 #aee4 ,! ,isigny gr\p4--,a s]ies ( names1 d',isigny1 ,brie1 ,brie d',isigny1 comb9$ ) trade names1 are us$ = a dome/ic *eese1 made 9 a small numb] ( factories di/ribut$ ov] ,new ,york1 ,p5nsylvania1 ,mi*igan1 ,ill9ois1 ,wiscons91 ,i[a & ,cali=nia4 ,! *eeses sold "u ! sep>ate v>ietal names diff] only 9 diamet]2 _! ?ickness is fairly uni=m2 ! process ( manufacture & rip5+ ) resultant textures & flavors furni%es no fundam5tal v>ietal *>act]s1 al?\gh ! products ( ! sev]al factories %[ noticeable diff]5ces 9 m>ket quality4 ,d',isigny1 :ile ! "n ( a ,fr5* t[n fam\s = butt] production1 is n us$ to designate a *eese 9 ,france4 ,x may1 !re=e1 be accept$ z a ,fr5* "n arbitr>ily appli$ to a dome/ic product4 ,brie z us$ 9 ,france is a m>k$ly diff]5t *eese 7p4 #aca71 & ! "n %\ld be dropp$ f ?is =m z made 9 ,am]ica4 ,z us$ = a memb] ( ?is s]ies made 9 ,am]ica1 x m]ely means *eese #g to #ae in*es 9 diamet]4 ,! *eese p>takes ( ! *>act]s ( ,fr5* ,liv>ot1 & ( ,pont l',eveque )\t exactly reproduc+ ei!r =m4 ,! milk v>ies f sep>ator skim to :ole milk1 ) resultant diff]5ces 9 quality4 ,fre$om f gas is ess5tial to ! be/ results4 ,! milk is curdl$ at #he to #hf ,f4 ) suffici5t r5net to produce a v firm curd )9 a p]iod ( "o & "o-half h\rs4 ,curd is !n cut 9 two directions1 all[$ to /& a few m9utes or g5tly agitat$ to produce a v slight t\ghness or work$ condition1 !n scoop$ into hoops #d to #e in*es 9 height & v>y+ 9 diamet] f #b to #ae in*es accord+ to ! size select$ = manufacture4 ,to aid 9 ! escape ( :ey1 ?ree r[s ( holes #a_/ab in* 9 diamet] & #b in*es ap>t 9 ! r[ are made 9 ea* hoop4 ,! hoops are arrang$ ^u dra9+ tables ) m or less corrugat$ surface1 :i* = be/ dra9age %\ld be cov]$ ) matt+4 ,! *eeses are all[$ to dra9 )\t pressure4 ,!y are commonly turn$ ! second morn+1 al?\gh !y are sometimes solid en\gh to turn )9 ! fir/ day4 ,:5 fully dra9$1 ! *eeses are salt$ by rubb+ co>se salt on ! surface1 aft] :i* !y /& an extra day4 ,!y are !n arrang$ ^u %elves 9 a rip5+ room held betwe5 #ej & #fj ,f4 ) humidity s high t evaporation is kept at a m9imum4 ,9 ?is room1 a surface slime develops quickly4 ,?is consi/s ( bact]ia ( sev]al =ms1 yea/s1 ,oidium lactis & accid5tal species ( o!r molds4 ,dur+ ?is rip5+1 ! *eeses are turn$1 rubb$ ) ! h&s1 wa%$ ) salt wat] & scrap$ if infect$ ) molds :i* produce color$ colonies4 ,9 ! c\rse ( rip5+1 ! slimy surface lay] acquires a yell[i% orange color ) ! /rong odor & ta/e *>act]i/ic ( ! s]ies4 ,br&s ( d',isigny are made f e grade betwe5 sep>ator skim & :ole milk4 ,!y rea* ! m>ket 9 condition all ! way f ,ko%] =ms#ef :i* are eat5 entirely unripe1 to br&s :i* approximate ! qualities ( ,limburg] & o!rs :i* approa* ,port du ,salut4 ,! biology & *emi/ry ( ! rip5+ ( ?is type ( *eese h n be5 completely foll[$4 ,an initial s\r+ process always takes place quickly4 ,oidium lactis is always pres5t 9 "s degree on ! surface1 b ! organisms 9 ! yell[i% to orange slime on ! surface ( ! *eese appe> to produce ! *>act]i/ic odor & ta/e4 ,^! appe> to be due to ! developm5t ( volatile fatty acids1 su* z val]ianic & caproic1 :i* diffuse ?r\gh\t ! *eese1 ev5 p5etrat+ ! unrip5$ s\r portions4 ,! same odor & ta/e 9 v>y+ int5sity are pres5t 9 ,limburg]1 ,brick1 & a long s]ies ( ,g]man v>ieties n h&l$ 9 ,am]ica4 ,high-flavor$ *eeses su* z ^!1 =m an acceptable "p ( ! meal 9 cases 9 :i* ! int5sity ( o!r flavors is su* z to mask entirely ! mild] flavors ( ,camemb]t or cream *eese4 ,9 composition1 a *>act]i/ic :ole-milk br& ( ?is gr\p %[$ ! foll[+ analysis3#eg wat]1 #de4e p] c5t2 fat1 #be4bh p] c5t2 prote91 #ah4bb p] c5t4 #aef4 ,raff94#eh--,?is *eese is made 9 ! ,fr5* settlem5t ( ! ,isle ( ,orleans 9 ! ,/4 ,lawr5ce ,riv]4 ,! practice seems to h be5 br\ght f ,france & repres5ts an int]m$iate product betwe5 ,camemb]t & p]haps ,liv>ot1 a *eese on ! bord]l9e betwe5 ,camemb]t & ,isigny z made 9 ,am]ica4 ,! outl9e ( ! mak+ process z giv5 foll[s3 ,milk fre%ly drawn is curdl$ )\t cool+1 at approximately #ij ,f4 ,! r5net is prep>$ on ! f>m4 ,ab\t "o-half h\r is requir$ = curdl+4 ,! curd is cut into #b-;in* cubes4 ,:ey is remov$ z fa/ z x sep>ates4 ,ab\t two h\rs are requir$ = dra9+4 ,! curd !n goes into ! hoops4 ,! metal hoops1 :i* are clos$ at "o end1 are #f in*es high1 #d in*es 9 diamet]1 ) holes ab\t #a_/af in* at int]vals ( ab\t in*1 & /& ^u ?ree legs ab\t #a in* 9 height4 ,:5 fill$1 ! *eeses are left on a dra9+ table4 ,"s salt is put on top :ile dra9+4 ,:5 ! volume is r$uc$ to "o-half1 ! *eese is turn$4 ,! dra9+ room is kept at ab\t #gj ,f4 ,aft] !y are firm en\gh to h&le1 dra9age is complet$ on racks cov]$ ) ru% matt+4 ,^! are arrang$ on special racks4 ,! *eeses are turn$ twice a day1 & wa%$ 9 slightly salt$ wat] e two days4 ,aft] ea* wa%+1 !y are dra9$ = two h\rs on clo?1 & plac$ on clean matt+4 ,?is treatm5t cont9ues ab\t fifte5 days4 ,aft] fifte5 days on ! matt+1 ! *eeses are ready = rip5+4 ,!y are fir/ cov]$ ) cold br9e & let /& tw5ty-f\r h\rs4 ,! *eeses are pack$ 9 rolls or ti]s 9 boxes1 cov]$ ) clo? & rip5$ at #de ,f4 ,!y mu/ be kept moi/2 if signs ( dry+ appe>1 moi/ure mu/ be add$4 ,if ! *eeses develop yell[ slime1 !y are wa%$ ) cle> wat] & r9s$ 9 wat] ) salt add$4 ,aft] a rip5+ p]iod ( ?ree weeks1 ! *eeses %\ld beg9 to be s(t :5 press$ ) ! f+]4 ,! gr[? ( molds mu/ be prev5t$ by wa%+ ! boxes1 clo?s1 & wa%+ & scrap+ ! *eeses if necess>y4 ,:5 ! *eeses are ready = ! m>ket1 !y are scrap$ clean & :ite1 wrapp$ sep>ately 9 *eese-clo? or p>*m5t pap] & pack$ into ! boxes4 ,ripe *eeses are ab\t #e in*es 9 diamet]1 #a in* ?ick & weigh a little ov] #e ounces4 ,! outl9e ( ! ,raff9 process foll[s3 coagulation by r5net #cj m9utes cutt+ & dra9+ curd #b h\rs dra9+ 9 hoops #aj h\rs /& on mats #ae days rip5+ 9 boxes #ba days ,total p]iod #cf days ,! treatm5t describ$ closely resembles ! h&l+ ( ,liv>ot *eese 9 ! dep>tm5t ( ,calvados1 ,france4 #aeg4 ,li$]kranz *eese4--,among ! specialties 9 ! bact]ial gr\p is ,li$]kranz1 made f curd ) ! s(t friable texture ( a ,camemb]t1 mold$ 9 rectangul> blocks ( ab\t #d ounces 9 weight & rip5$ v completely4 ,al?\gh ?is "n is ! private br& ( a s+le factory1 x has become widely kn[n ) ! effect ( creat+ a type "n 9 ! ,am]ican m>ket4 ,analysis ( ?is br& ( *eese gives ab\t #ee p] c5t wat]1 #be p] c5t fat1 #ag p] c5t prote91 :i* indicates a :ole milk *eese4 #aeh4 ,limburg] *eese#ei d]ives its "n f ! t[n ( ,limburg 9 ,belgium4 ,! manufacture ( ?is *eese is n[ widely practic$ 9 ,europe & 9 c]ta9 p>ts ( ! ,unit$ ,/ates1 especially 9 ,new ,york & ,wiscons94 ,practically no *eese ( ?is "n is at pres5t import$1 & ! practices describ$ are limit$ to ^? 9 ,am]ican factories4 #aei4 ,! milk4--,limburg] *eese is probably be/ kn[n on acc\nt ( its pron\nc$ odor4 ,because ( ?is *>act]i/ic pung5t smell1 x is (t5 ?\ght t ! *eese is made 9 dirty or unsanit>y places4 ,on ! contr>y1 ,limburg] *eese is usually made 9 small factories :i* are clean & sanit>y4 ,because ( ! con/ant att5tion requir$1 a *eese-mak] c h&le only ab\t #bjjj-bejj p\nds ( milk a day1 & !n "s help is necess>y to c>e = ! *eeses 9 ! cur+ room4#fj ,! discussion ( ! milk giv5 9 ,*apt] ,,ii applies to t to be made into ,limburg] *eese2 h[ev]1 ,limburg] requires sweet] milk ?an d "s ( ! o!r types4 ,to be sure ( obta9+ v sweet milk1 x is ! usual practice = ! milk to be deliv]$ )\t cool+ morn+ & ev5+ at ! *eese factory4 ,! *eese is made twice a day4 ,because ! milk mu/ be deliv]$ twice daily1 x is obta9$ f only a few produc]s ne> ! factory4 ,a factory usually does n h m ?an eight to twelve patrons4 ,because ( ! small numb] ( patrons1 x is comp>atively easy to obta9 a supply ( fre% clean milk4 ,illu/ration3 ,,fig4 #bc4--;,a common type ( ,limburg] *eese factory4 ,! factories are v>i\sly built4 ,a common type takes advantage ( slop+ gr\nd s t ! floor at "o end may be on ! gr\nd level & run backw>d into a hillside until ! o!r end is a cell> ) small w9d[s at ! ceil+ op5+ at ! gr\nd level 7,fig4 #bc74 ,! family ( ! *eese-mak] (t5 lives 9 ! same build+ above ! factory4 #afj4 ,mak+ ! *eese4--,limburg] *eese is made f ! :ole milk4 ,:5 ! milk is receiv$ at ! factory1 x is plac$ 9 ! *eese vat4 ,z ! milk is deliv]$ bo? morn+ & ev5+ )\t cool+1 x rea*es ! factory at a temp]ature ( #ij to #if ,f4 ,9 "s cases ! night's & morn+'s milk is mix$ & !n w>m$ to ab\t #id ,f4 ,?is practice is n recomm5d$ b is frequ5tly adopt$1 :5 ! supply ( milk becomes too small to "w 9 two lots4 ,z soon z all ( ! milk has be5 deliv]$1 ! *eese-mak+ process beg9s4 ,no />t] is us$4 ,! milk is n rip5$ because no acid developm5t dur+ ! mak+ process is desir$4 ,! milk is set or curdl$ at ! temp]ature at :i* x is receiv$ at ! factory1 usually f #ij to #if ,f4 ,suffici5t r5net extract is us$ to give a firm coagulation 9 tw5ty to ?irty m9utes4 ,?is usually requires #b to #c ounces ( r5net extract = ea* #ajjj p\nds ( milk3 ,?is is dilut$ 9 ab\t =ty times its own volume ( cold wat] & add$ to ! milk4 7,= me?od ( add+ r5net extract to milk1 see ,*apt] ,v47 ,:5 ! coagulum has become firm s t x w split clean ov] ! f+]1 ! curd is ready to cut4 ,co>se ,*$d> *eese knives are us$4 ,sometimes only ! p]p5dicul> knife is employ$1 & ! curd is brok5 up :ile be+ /irr$ ) ! h&s & rake4 ,?is usually causes a l>ge fat loss4 ,aft] cutt+1 ! curd is /irr$ fir/ by h& & lat] ) an ord9>y wood5 hay rake4 ,usually ! curd is n cook$ or heat$ aft] sett+1 ?\gh occasionally x is br\ght up z high z #if ,f4 to #ih ,f4 ,if ! curd does n firm up1 ! temp]ature may be rais$ to #ih to #ajj ,f4 to aid 9 expell+ ! moi/ure4 ,:5 ready to dip1 ! curd %\ld /ill be 9 l>ge s(t %9y pieces4 ,x requires f "o h\r to an h\r & ?irty m9utes f ! "t ! r5net extract is add$ until ! curd is ready to dip4 ,:51 9 ! judgm5t ( ! *eese-mak]1 ! curd has become suffici5tly firm$ 9 ! :ey1 ! :ey is drawn d[n to ! surface ( ! curd4 ,! curd is !n dipp$ into ! ,limburg] molds4 ,^! molds are #e in*es squ>e by #h in*es deep )\t top or bottom4 ,usually !re are five or six ( ^! molds built toge!r into a section4 ,^! molds are plac$ on a dra9+ table beside ! vat & ! curd is ladl$ into !m ) a l>ge t9 ladle4 ,! dra9+ table has /rips on bo? sides & "o end & slants t[>d ! o!r end s t ! :ey w dra9 f ! curd & yet n g on ! floor except at ! "o end4 ,?is makes x easy to save & cat* ! :ey = /ock fe$4 #afa4 ,dra9+ & salt+ ,limburg]4--,9 "s factories1 a clean piece ( burlap is put on ! dra9+ table & ! molds & curd plac$ on ! burlap4 ,?is aids 9 ! rapid dra9+ ( ! :ey f ! curd & prev5ts ! loss ( curd p>ticles4 ,! curd %\ld be turn$ frequ5tly 9 ! mold to obta9 uni=m dra9+4 ,! molds are transf]r$ to ! salt+ room z soon z well dra9$1 usually 9 ab\t twelve h\rs1 b sometimes !y are left until ! foll[+ morn+4 ,"h !y are plac$ on ano!r dra9+ table1 :i* has /rips ab\t #e in*es high on ! sides & "o end4 ,! *eeses are plac$ along ?is bo>d1 ea* *eese be+ sep>at$ by a piece ( bo>d #d in*es high & #e in*es wide4 ,:5 ! r[ is fill$1 a long /rip ! l5g? ( ! table is plac$ aga9/ ! r[4 ,ano!r r[ is laid d[n aga9/ ?is /rip 9 ! same mann] z ! fir/1 & s on until sev]al r[s are on ! table4 ,! la/ long /rip is held firmly 9 place by /icks w$g$ betwe5 x & ! opposite side ( ! table4 ,^! /rips & pieces =m a mold = ea* *eese :ile dra9+4 ,usually ! *eeses are turn$ sev]al times 9 ?is p]iod to obta9 a uni=m expulsion ( :ey4 ,9 ab\t tw5ty-f\r h\rs ! *eeses are ready to be salt$4 ,?is is done by apply+ ! salt to ! outside ( ! *eese4 ,! edges are roll$ 9 a box ( salt & ! salt !n rubb$ on ! two broad surfaces4 ,any excess salt is bru%$ f ! *eese ) ! h&4 ,! *eeses are !n laid on a dra9+ table 9 s+le lay]s4 ,! second day1 !y are salt$ aga9 9 ! same way & pil$ two deep2 !y are salt$ aga9 ! ?ird day & pil$ ?ree or f\r lay]s deep4 ,! salt+ room or cell> %\ld h a temp]ature ( #fj ,f4 & be fairly damp4 ,! am\nt ( salt us$ is v important4 ,! t5d5cy is to use too mu* salt4 ,?is ret>ds ! rip5+ process & 9 extreme cases gives ! *eese a salty ta/e4 ,if n en\gh salt is us$1 ! *eese w det]iorate v rapidly on acc\nt ( ! developm5t ( undesirable types ( f]m5tation4 ,! *eeses :5 salt$ are !n plac$ 9 ! cur+ room1 :i* is a cell>1 usually beyond ! salt+ room4 ,?is cell> %\ld h a temp]ature ( #eh to #fd ,f4 & a relative humidity ( #ie p] c5t ( saturation4 ,9 w9t] x is necess>y to h a fire to keep ! rooms w>m1 o!rwise ! *eese w\ld cure v sl[ly or n at all4 ,9 "s factories ! cur+ & salt+ cell>s are a s+le room4 #afb4 ,rip5+ ,limburg]4--,:5 fir/ plac$ 9 ! cur+ cell>1 ! *eeses are put on edge close toge!r1 & z !y cure are gradually sep>at$4 ,:ile 9 ! cur+ cell>1 ! *eese mu/ be rubb$ frequ5tly by h& & wa%$1 usually ) salt wat]4 ,! object ( ! rubb+ is to keep ! surface ( ! *eese moi/ & prev5t ! gr[? ( molds4 ,! dri] ! *eese & ! m mold1 ! (t5] ! *eeses mu/ be rubb$4 ,! dry+ or ! evaporation f ! *eese c be ret>d$ by spr9kl+ ! floor ( ! cell> ) wat]4 ,:5 fir/ plac$ 9 ! cur+ cell>1 !y are usually rubb$ daily2 aft] a few days !y are rubb$ e o!r day & f9ally z (t5 z ! *eese-mak] c f9d "t to "w at !m4 ,! m ! *eeses are rubb$1 ! bett] ! r9d4 ,9 ! cur+ ( ,limburg] *eese1 prote9 comp\nds are attack$ by ! micro-organisms4 ,c]ta9 highly-flavor$ fatty acids are commonly produc$4#fa ,?is *ange works mo/ rapidly ne> ! outside & m sl[ly t[>d ! c5t] ( ! *eese4 ,! /age ( rip5+ c be det]m9$ by exam9+ ! *eese4 ,:5 fir/ made1 a *eese is h>% & h>d & ! outside is m or less :ite3 z ! cur+ *anges take place1 ! *eese becomes s(t & pa/y or butt]y4 ,! outside color *anges f a :iti% to a yell[i% & f9ally ev5 a r$di% br[n4 ,x requires consid]able "t = ! rip5+ ag5ts to "w f ! outside to ! c5t] ( ! *eese4 ,z rip5+ progresses1 ,limburg] *eeses t5d to become s(t en\gh to break 9 h&l+4 ,if su* *eeses are wrapp$ 9 manila pap] aft] ?ree to f\r weeks ( rip5+ & pack$ 9 boxes1 losses f h&l+ are elim9at$4 ,"o loose bo>d is left on ea* box & ! boxes rema9 9 ! rip5+ cell> until ! *eese-mak] decides by removal & exam9ation ( *eeses f "t to "t t !y are ready = %ipm5t4 ,:5 fully ripe1 ! *eese spoils v quickly4 ,unless h&l$ v c>efully1 ! out] "p may actually rot be=e ! int]ior is fully ripe4 ,! *eeses are %ipp$ f ! factory :5 !y are eight to t5 weeks old4 ,!y are !n plac$ 9 cold /orage1 :i* *ecks ! action ( ! rip5+ ag5ts & s l5g!ns ! comm]cial life ( ! *eese4 #afc4 ,m>ket+ & qualities ( ,limburg]4--,z %ipp$ f ! factory1 ea* *eese is wrapp$ 9 heavy manila pap] & frequ5tly also 9 t9-foil4 ,! *eeses are pack$ 9 boxes :i* hold =ty-eight4 ,ea* *eese weighs ab\t two p\nds4 ,limburg] *eese %\ld be regul> 9 %ape4 ,! r9d %\ld n be crack$ or brok5 nor ! sides bulg$1 nor %\ld x be lopsid$4 ,x %\ld h ! pron\nc$ *>act]i/ic flavor1 )\t o!r objectionable flavors due to undesirable f]m5tations4 ,! body %\ld be uni=m ?r\gh\t4 ,x is common to f9d *eeses t h n a uni=m body1 due to lack ( cur+2 a small "p ( ! int]ior at ! c5t] w be h>d & n cur$1 :ile ! rema9d] ( ! *eese w be s(t & butt]y4 ,! color %\ld be uni=m4 ,:5 n entirely cur$1 ! uncur$ "p at ! c5t] is usually ( a light] color4 ,! *eese %\ld conta9 ! prop] am\nt ( salt4 ,! mo/ common defect is 9 ! flavor4 ,if ! milk is n free f bad odors & flavors1 ^! are apt to be m pron\nc$ 9 ! *eese ?an 9 ! milk4 7,= c>e ( milk see ,*apt] ,,ii47 ,gas-=m+ f]m5tations are v bad 9 ?is v>iety ( *eese z !y _c be controll$ & give ! *eese a bad flavor & a gassy body4 ,:5 a *eese is gassy1 ! sides are mo/ liable to be bulg$ & ! body is full ( gas holes or pockets4 ,ano!r defect is a s\r *eese4 ,?is is caus$ by ! developm5t ( too mu* acid 9 ! milk or dur+ ! manufactur+ process4 ,a s\r *eese usually cures sl[ly & has a pron\nc$ s\r ta/e4 ,! body is h>d & bitt]4 ,if ! *eese conta9s too mu* moi/ure1 x w cure rapidly & ! body w be v s(t & pa/y4 ,9 extreme cases x w be s s(t t x w run :5 ! r9d is brok54 ,on ! o!r h& if ! *eese does n conta9 suffici5t moi/ure1 x w cure v sl[ly & ! body w be h>d & dry & sometimes crumbly4 ,!re is no /&>d score-c>d = judg+ ,limburg] *eese4 ,! ,wiscons9 ,*eese-mak]s ,association#fb uses ! foll[+ score-c>d = ,limburg]3 ,flavor #dj ,texture #dj ,color #aj ,salt #e ,/yle #e --- ,total #ajj #afd4 ,yield & composition ( ,limburg]4--,! yield ( *eese dep5ds on3 7#a7 ! am\nt ( fat & o!r solids 9 ! milk f :i* x is made2 7#b7 ! am\nt ( moi/ure incorporat$ into *eese2 7#c7 ! loss ( solids dur+ ! manufactur+ process4 ,! yield v>ies f #ab to #ad p\nds ( *eese f #ajj p\nds ( milk4 ,! m fat & o!r solids 9 ! milk1 ! m *eese c be made f #ajj p\nds ( ! milk4 ,! m moi/ure incorporat$ into ! *eese1 ! l>g] ! yield4 ,! quality ( ! *eese & ! am\nt ( solids det]m9e ! am\nt ( moi/ure t c be incorporat$ into ! *eese4 ,! great] ! losses dur+ ! manufactur+ process1 ! less is ! yield4 ,! composition ( ,limburg] *eese is affect$ by ! same factors z ! yield4 ,! av]age *eese probably c>ries f #dj to #db p] c5t ( moi/ure4 ,limburg] *eeses w v>y 9 composition f ?is analysis ab\t z foll[s3 wat] #ch to #dd p]c5t1 prote9 #ba to #be p]c5t1 fat #be to #cj p]c5t4 ,! diff]5ces 9 practice 9 factory gr\ps are consid]able4 ,c]ta9 m>kets call = m solid br&s1 o!rs = ! v s(t =ms4 #afe4 ,mn/] *eese orig9at$ 9 ,g]many ne> ! city ^: "n x be>s4 ,!re is a limit$ dem& = ?is v>iety 9 ,am]ica2 !re=e x is n ext5sively made4 ,x is usually manufactur$ f :ole milk 9 a ,limburg] or ,brick *eese factory4 ,! process ( manufacture is betwe5 t ( ^! two v>ieties 9 temp]atures us$1 firmness ( curd & am\nt ( moi/ure 9 ! curd & *eese4 ,! process is probably m l t ( ,limburg]4 ,! curd is firm$ m 9 ! :ey ?an = ,limburg]1 & m acid is develop$4 ,! *eeses are press$ or dra9$ 9 r\nd =ms #g in*es 9 diamet] & #f in*es high4 ,! hoops are l9$ ) clo? to prev5t ! loss ( curd p>ticles :ile dra9+4 ,:5 ! *eeses are suffici5tly dra9$1 until !y are firm en\gh to hold _! %ape1 ! clo?s are remov$4 ,! *eese is salt$ by rubb+ dry salt on ! surface or soak+ ! *eese 9 br9e4 ,! product is h&l$ 9 ! cur+ room v mu* ! same z ,limburg] or ,brick *eese4 ,:5 suffici5tly ripe1 ea* *eese is wrapp$ 9 p>*m5t pap] & plac$ 9 a sep>ate wood5 box4 ,?is *eese1 :5 cur$1 has a *>act]i/ic flavor :i* is betwe5 t ( ,limburg] & ,brick4 ,! body is m or less op54 ,! ess5tial factor 9 ! manufacture ( ,mn/] *eese is clean milk4 ,bad f]m5tations1 su* z produce gas & bad flavors1 s]i\sly int]f]e ) ! manufacture & sale ( ! product4 ,! *eese is usually made 9 ! late fall & w9t]1 :5 x is difficult to manufacture ,limburg]4 ,,*apt] ,x ,,semi-,,h>d ,,*eeses ,betwe5 ! quickly p]i%able s(t *eeses & ! typical h>d gr\p1 are two s]ies ( v>ieties1 "o rip5$ by gre5 mold & be/ kn[n by ,roque=t1 ! o!r rip5$ by bact]ia & typifi$ by ,brick *eese4 ,^! *eeses are fairly firm1 hold _! %ape well1 rip5 ov] a p]iod v>y+ f a few weeks to sev]al mon?s & _! m>ketable p]iod is comp>atively long4 ,9 texture !y are int]m$iate betwe5 ! conditions kn[n z s(t & h>d4 ,9 wat]-cont5t1 !y range at _! be/ f #cg to #de p]c5t4 ,outside ^! limits1 ! *eeses are (t5 m>ketable b !y lose 9 quality#fc & tru5ess to type4 #aff4 ,! gre5 mold gr\p4--,!re are ?ree well-kn[n semi-h>d *eeses rip5$ by gre5 or blue-gre5 mold4#fd ,! mold is an incid5tal factor 9 c]ta9 o!r =ms b none ( ^! =ms has won l>g] ?an local or purely national recognition4 ,fr5* ,roque=t1 on ! contr>y1 is probably ! mo/ widely kn[n ( all *eeses4 ,/ilton1 to a small degree at lea/1 has foll[$ ! ,engli% to ! _m l&s !y inhabit4 ,gorgonzola1 al?\gh made 9 ,italy alone1 has a l>ge m>ket 9 o!r p>ts ( ,europe & 9 ,am]ica4 ,9 ! manipulations ( manufacture1 ^! =ms are n closely relat$ b !y resemble ea* o!r 9 t ea* becomes /reak$ or m>bl$ by ! gr[? ( gre5 mold 7,p5icillium ,roque=ti7 ?r\gh op5 spaces )9 ! *eese4 ,! blue-ve9$ or m>bl$ *eeses h a *>act]i/ic ta/e :i* is develop$ 9 its mo/ typical =m 9 ,roque=t4 #afg4 ,roque=t *eese4--,?is is a r5net *eese made f %eep's milk 7) occasional & m9or admixture ( goat's & c['s milk7 9 ! section ( s\!rn ,france c5t]+ ab\t ,roque=t 9 ,aveyron4 ,! practices are /&>diz$ & controll$ by a few companies1 ?us rea*+ exceptional uni=mity4 ,roque=t is uncolor$1 op51 made f firm b brittle or crumbly1 n t\gh or waxy curd4 ,ea* *eese is ab\t #g in*es 7#bj cm47 9 diamet] & #c in*es 7#i cm47 9 ?ickness )\t a def9ite r9d1 & :5 ripe en\gh = m>ket is scrap$ c>efully1 closely cov]$ ) t9-foil & kept 9 refrig]ators4 ,! cut *eese %[s ext5sive op5 spaces :i* are l9$ ) gre5 mold4 ,?is *eese1 9 addition to a /rong *eesy odor & ta/e1 has a pepp]y or burn+ quality :i* accord+ to ,currie#fe is due to ! =mation ( volatile fatty acids su* z caproic1 caprylic & capric f ! butt]-fat ( ! %eep's milk us$4 ,a s]ies = ,roque=t *eeses select$ = excell5t quality 0 f\nd by ,dox#ff to %[ ! foll[+ composition3 ,,table ,,iv ,,composition ,,( ,,roque=t ,,*eese ,,wat] ,,fat ,,prote9 ,,a% ,,salt ,,p] ,,p] ,,p] ,,p] ,,p] ,,c5t ,,c5t ,,c5t ,,c5t ,,c5t ---------------------------------------- ------------ ,av]age #ch4fi #cb4ca #ba4ci #f4ad #d4ad ,m9imum #cg4di #ca4ej #ai4ad #e4ah #c4fd ,maximum #dj4aj #cc4ec #bc4jf #f4ha #d4hh ,! composition ( ! %eep's milk ( ! ,roque=t produc+ region is report$ by ,m>re3#fg ,,table ,v ,,composition ,,( ,,%eep',s ,,milk ,,wat] ,,case9 ,,fat ,,lactose ,,a% ,,p] ,,p] ,,p] ,,p] ,,p] ,,c5t ,,c5t ,,c5t ,,c5t ,,c5t ---------------------------------------- ---------------- ,range #gf-hc #e-h #e4e-aj4e #d to #e #j4h-a4b ,av]age #gi4e #f4e #h4j #d4e #a4j ,! *eeses :5 prop]ly made 9 ! local factories are transport$ to ,roque=t = rip5+ 9 ! fam\s caves :i* h made possible ! developm5t ( a great indu/ry4 ,! ,roque=t caves 7 orig9ally natural op5+s lead+ back into ! face ( a cliff until !y rea*$ a deep1 n>r[ fault or crack 9 ! rock lead+ to ! pla9s above4 ,! cool] air f ! pla9s came d[n ?is crack ov] moi/ & dripp+ rocks & issu$ ?r\gh ^! clefts 9 a cold moi/ure-lad5 curr5t :i* kept ! caves ab\t #ej to #ee ,f4 & moi/ en\gh to rip5 ! *eeses )\t %r9kage4 ,z ! bus9ess outgrew ! natural caves1 great cell>s1 "s ( !m five or six floors deep1 7 excavat$ & tunnels 7 dug back to ! crack s t ! /rong v5tilat+ curr5t rea*es e "p ( ! cell>s & keeps bo? temp]ature & relative humidity favorable to ! rip5+ ( ! *eeses4 #afh4 ,c['s milk or ,faons ,roque=t4--,! supply ( ,roque=t is automatically limit$ by ! supply ( %eep's milk4 ,! %eep gives milk only ab\t five mon?s 9 ! ye> & at be/ a scant av]age ( ab\t a p9t a day to a %eep4 ,%eep's milk = *eese-mak+ is n produc$1 !re=e1 outside ( v limit$ regions4 ,"s c['s & goat's milk unavoidably f9ds its way regul>ly into ! indu/ry itself4 ,attempts 7 naturally made to sub/itute c['s milk4 ,outside ! controll$ area1 factories 7 e/abli%$ = ?is purpose4 ,! quality ( ! product did n equal t ( ! ,roque=t factories1 & ,fr5* c\rts decre$ t ! "n ,roque=t %\ld n be us$ = su* products4 ,al?\gh "s local success 0 obta9$1 n mu* progress 0 made aga9/ ! intr5*$ ,roque=t indu/ry4 ,simil> attempts to make su* a product 9 ,g]many#fh 7 tri$ on an ext5sive scale b fail$4 ,m rec5tly1 "u ! inspiration ( ,conn1 ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture & ! ,/orrs ,exp]im5t ,/ation h /udi$ ! possibilities ( su* an indu/ry4 ,al?\gh ! "w is n complet$1 ! prelim9>y reports#fi h indicat$ ! fundam5tal pr9ciples :i* mu/ und]lie su* developm5t4 #afi4 ,outl9e ( mak+ ,roque=t4--,"s ( ! results ( ^! exp]im5ts are summ>iz$ 9 ! foll[+ p>agraphs3 ,milk4--,clean-flavor$ fre% milk te/+ #d-d4b p] c5t fat & up to #b4h p] c5t case9 gives ! be/ results4 ,! milk ) a high p]c5tage ( *eese-mak+ solids =ms a firm] curd1 h5ce works up bett] 9 ! process ?an milk ( l[] quality4 ,acidity4--,! milk is rip5$ by lactic />t] up to an acidity ( #j4bc p] c5t titrat$ z lactic acid at ! "t r5net is add$4 ,?is gives a firm curd1 :i* dra9s to ! desir$ wat]-cont5t b is l[ en\gh to prev5t ! t\gh5+ effect ( too high acid4 ,a v slight increase 9 initial acid--#a to #b hundr$?s p] c5t--comb9$ ) ! rate at :i* acidity is develop+ introduces su* physical *anges 9 texture z to make ! f9al texture ( ,roque=t impossible4 ,temp]ature4--,r5net is add$ at or bel[ #hd ,f4 ,e degree ( heat adds def9itely to ! effici5cy ( r5net4 ,bel[ #hb ,f41 curdl+ becomes sl[] & ! coagulum s(t] & m difficult to dra94 ,! %eep's milk curd is made f #gf to #hd ,f4 b %eep's milk has ab\t twice ! *eese solids f\nd 9 c['s milk4 ,x 0 f\nd necess>y to raise ! temp]ature z high z texture w\ld p]mit4 ,h[ev]1 at #hf ,f4 ! physical "* ( ! curd t5ds to become t\gh or waxy 9 h&l+4 ,at #hd ,f4 ! curd rema9s brittle & crumbly4 ,x 01 !re=e1 necess>y to keep ! curdl+ temp]ature d[n to #hd ,f4 ,r5net+ or sett+4--,r5net at a rate ( #c to #d ounces ( /&>d liquid r5net to #ajjj p\nds 7#aj to #ab c4c4 to #ajj p\nds7 0 f\nd to give ! be/ curd "u exp]im5tal conditions4 ,curdl+ "t4--,"o & "o-half to two h\rs gave mo/ satisfactory results 9 =m+ curd4 ,?is %\ld be v firm & /& until x beg9s to sweat1 until beads ( :ey h begun to collect ^u its surface4 ,cutt+4--,! c['s milk curd gave be/ results :5 cut 9 two directions ) ! half-in* curd knife4 ,! result+ columns1 a half in* squ>e 9 cross-section1 may be h&l$ )\t excessive losses4 ,dra9+4--,! cut curd is dipp$ to a dra9+ rack cov]$ ) clo? ) z little break+ z possible4 ,dur+ ! dra9+ process1 a c]ta9 am\nt ( turn+ is necess>y to facilitate ! sep>ation & escape ( ! :ey4 ,if h&l$ too mu*1 losses ( fat are increas$ & ! curd becomes t\gh or waxy in/ead ( rema9+ brittle or crumbly4 ,:5 prop]ly h&l$1 n ov] #j4ce p] c5t ( fat is lo/4 ,"u favorable conditions1 f\r-n9?s to two-?irds ( ! orig9al weight ( curd w sep>ate & run (f z :ey 9 tw5ty to ?irty m9utes4 ,! curd mean:ile is expos$ to ! air ( ! room & cools t[>d room temp]ature4 ,if cool+ goes too f>1 fur!r dra9age is int]f]$ )4 ,h5ce ! curd is put into ! hoop & ! dra9age complet$ :ile ! *eese is rea*+ its f9al =m4 ,hoop4--,hoops = c['s milk ,roque=t mu/ be #g in*es 9 diamet] & ab\t #e in*es high to hold curd en\gh to produce a *eese ! size ( ! /&>d ,roque=t :5 completely dra9$4 ,%eep's milk ) its high] p]c5tage ( solids does n require su* high hoops4 ,! curd z x goes into ! hoop %\ld be a s(t1 pulpy mass ) no sugge/ion ( t\ghness4 ,inoculation ) mold4--,! mold = ,roque=t *eese 7,p5icillium ,roque=ti#gj7 is readily gr[n 9 pure culture 9 ord9>y loaves ( bread4 ,= ?is purpose loaves hot f ! ov5 are quickly dr5*$ ) or imm]s$ 9 hot p>aff9e to =m an imp]vi\s cru/ to reta9 moi/ure z well z to keep out contam9ations4 ,x is !n all[$ to cool4 ,! int]ior ( ea* loaf is inoculat$ by draw+ a susp5sion ( ,p4 ,roque=ti spores 9 wat] into a /]ile pipette 7#aj c4c47 :i* is !n ?ru/ ?r\gh ! p>aff9$ cru/ to ! c5t] ( ! loaf ( bread & all[$ to empty !re4 ,! hole is seal$ up ) p>aff9e4 ,^! loaves are incubat$ = ab\t a mon? at room temp]ature4 ,:5 cut1 e op5 space %\ld be f\nd l9$ ) ! gre5 spores ( ! mold4 ,:5 dry en\gh1 ! mass may be p[d]$1 & put into an ord9>y pepp] box4 ,:5 ! curd is ready to g into ! hoop1 ?is mold p[d] is spr9kl$ ^u x f ! pepp] box4 ,h&l+4--,fre%ly made *eeses are turn$ )9 ! fir/ h\r to insure ! prop] smoo?ness ( bo? sides4 ,fur!r dra9+ is be/ accompli%$ 9 a room at ab\t #fd ,f4 ) a relative humidity ( #he to #ij p] c5t4 ,if ! surface ( ! *eese becomes too dry1 a r9d is =m$4 ,no real r9d is p]mitt$ on ,roque=t4 ,if ! temp]ature is too high1 slime =ms quickly & unfavorable f]m5tation may occur4 ,slime 7bact]ia & ,oidium lactis usually7 mu/ be scrap$ :5 x becomes too heavy4 ,salt+4#ga--;,exp]im5tal *eeses 7 f\nd to give ! be/ results :5 at ! end ( ab\t ?ree days' dra9age !y conta9$ ab\t #ej p] c5t wat]4 ,su* *eeses 7 salt$ by spr9kl+ ! entire surface lightly1 replac$ ^u ! dra9 bo>ds = "o day1 salt$ aga9 & pil$ 9 two's4 ,aft] ano!r day !y receiv$ ! ?ird salt+ & 7 pil$ 9 ?ree's = two days long]4 ,a total ( ab\t #aj p] c5t by weight ( salt 0 us$ to secure an absorption ( #d p] c5t4 ,at ! same "t ! wat]-cont5t dropp$ to #dj to #dc p] c5t4 ,aft] salt+ is complet$1 ! *eeses are bru%$ & pun*$ ) holes to p]mit oxyg5 to ent]4#gb ,!y are !n ready = rip5+4 #agj4 ,rip5+ ( ,roque=t4--,! rip5+ ( exp]im5tal ,roque=t has requir$ f\r to six mon?s at a relative humidity ( #he to #ij p] c5t4 ,?is relative humidity is j bel[ ! equilibrium relative humidity ( ! *eese1 h5ce p]mits a %r9kage ( #b to #d p] c5t 9 ! wat]-cont5t ( ! *eese4 ,?is makes x possible to control ! am\nt ( surface slime develop$4 ,if ! relative humidity goes too high1 ! surface slime ( bact]ia & yea/s becomes v heavy1 s(t & almo/ liquid1 & foll[s ! op5+s into ! *eese ) resultant damage to appe>ance & flavor4 ,ev5 "u ! conditions at ,roque=t1 ?is slime mu/ be remov$ by rubb+ or scrap+ sev]al times to avoid injury to ! *eeses1 toge!r ) ! production ( bad odor & ta/e4 ,if ! humidity becomes too l[1 ! surface becomes dry1 h>d & cracks op51 ! friable crumbly texture is injur$1 & !re is consid]able loss 9 weight4 ,salt =ms ab\t #d p] c5t ( ! *eese4 ,?is is 9 solution 9 ! wat] pres5t1 :i* is ab\t #dj p] c5t1 & makes a br9e ( ab\t #aj p] c5t /r5g?4 ,?is /r5g? ( br9e does n prev5t ! gr[? ( ! ,roque=t mold 7,p5icillium ,roque=ti7 b does h9d] ! developm5t ( ,oidium lactis 9 ! op5 spaces )9 ! *eese4 ,accurate adju/m5t ( temp]ature & relative humidity 9 ! rip5+ rooms to salt & wat]-cont5t 9 ! *eese is ess5tial to prop] rip5+4 ,^! conditions are furni%$ by ! unique natural conditions ( ! caves ( ,roque=t4 ,! production ( su* *eeses else:]e dep5ds ei!r on ! discov]y ( ano!r locality ) closely simil> conditions or on ! artificial production & control ( ! necess>y temp]ature & relative humidity4 ,?is has be5 done on an exp]im5tal basis by ! use ( cold /orage app>atus comb9$ ) prop] humidifi]s4 ,! diff]5ces betwe5 work+ ) %eep's & ) c['s milk lie 9 ! mak+ process r ?an 9 ! rip5+4 ,%eep's milk fre%ly drawn %[s a high] acidity ?an c['s milk1 probably on acc\nt ( ! acid reaction ( its great] case9 cont5t4 ,) ne>ly d\ble ! total solids ( c['s milk1 ! yield to "o hundr$ p\nds is mu* great]1 consequ5tly ! dra9age ( ! curd is mu* m easily h&l$4 ,once made & salt$1 ! *eeses require v ne>ly ! same conditions ( rip5+4 ,! resultant products are alike 9 appe>ance & texture4 ,9 flavor1 c['s milk ,roque=t diff]s 9 "* f %eep's milk *eese to su* a degree z to be recogniz$ by ta/e4 ,! diff]5ce 0 f\nd by ,currie#gc to be due to an actual diff]5ce 9 ! comb9ation ( fatty acids pres5t4 ,al?\gh ^! diff]5ces 9 "* are recognizable by ! exp]t 9 te/+ ! *eese1 z well z by *emical analysis1 c['s milk ,roque=t w\ld satisfy t l>ge proportion ( consum]s :o use su* *eese only 9 connection ) o!r fairly high flavor$ foods4 ,! dem&s = te*nical skill & factory equipm5t are n naturally great] ?an = _m o!r l9es ( *eese-mak+4 ,! gradual developm5t ( a c['s milk ,roque=t may be anticipat$4 ,illu/ration3 ,,fig4 #bd4--;,gorgonzola rip5+ e/abli%m5t 9 valley ne> ,lecco4 #aga4 ,gorgonzola#gd is a r5net *eese made f fre% :ole c['s milk1 9 nor!rn ,italy4 ,x takes its "n f ! village ( ,gorgonzola1 a few miles f ,milan1 b ! manufacture ( ! *eese has spread ov] a wide area4 ,! *eeses are made on f>ms & 9 factories f :i* !y are transport$ = rip5+ to cool valleys ( ! ,alps1 pr9cipally ne> ,lecco 7,fig4 #bd74 ,boeggild introduc$ ! mak+ ( a *eese aft] ! ,gorgonzola process into ,d5m>k ab\t #ahhe4 ,?is indu/ry has be5 successful on a small scale s9ce t "t4 ,gorgonzola *eeses are ab\t #cj cm4 7#ab in*es7 9 diamet] & #ah cm4 7#g in*es7 ?ick & weigh #ae to #bj p\nds4 ,z export$ !y are usually heavily coat$#ge ) a mixture usually b>ite1 tall[ & l>d color$ ) annatto or o!r *eese color4 ,?is coat+ prev5ts %r9kage or mold on ! surface ( ! *eese 9 transit4 ,:5 cut ^! *eeses v>y greatly4 ,all %[ m>bl+ ) mold 7,roque=t mold74 ,dur+ _! rip5+ !y become v slimy at ! surface4 ,to op5 up air spaces = mold gr[?1 ?is slime is scrap$ (f & holes are pun*$ into ! *eeses4 ,^! holes are readily se5 9 ! f9al product4 ,"s %[ crumbly texture1 well di/ribut$ mold1 z 9 ,roque=t1 ) flavor approa*+ t *eese2 9 o!rs ! texture is waxy r ?an crumbly1 a condition correlat$ regul>ly ) diff]5t "* 9 ! flavor4 ,frequ5tly 9 :ole areas or 9 small pockets1 slime consi/+ ( bact]ia & ,oidium has foll[$ ! op5+s into ! *eese & affects its odor & ta/e4 ,exp]im5tal ,gorgonzola *eeses comp>able ) ! ,italian product 7 made ) c['s milk rip5$ z = ,roque=t or high]1 to #j4be-j4cj p] c5t 7titrat$ z lactic acid71 curdl$ at #hf ,f4 7#cj ,c471 cut into cubes & slightly /irr$1 !n dipp$ to a dra9+ bo>d = ab\t "o-half h\r1 & put into ! hoop4 ,! *eeses dra9$ quickly to ab\t #ej p]c5t wat] & develop$ a surface r9d z 9 ! h>d] *eeses4 ,cut surfaces %[$ a fairly op5 *eese 9 :i* mold grew readily4 ,^! *eeses 7 salt$ to ta/e1 n to a specifi$ p]c5tage4 ,!y rip5$ ) ! same irregul> results & ! *>act]i/ic range ( flavors f\nd 9 ,gorgonzola4 ,to avoid ! rott+ ( ! *eese by surface gr[?s1 !y 7 expos$ to l[ humidities = a "t & cracks op5$ at ! surfaces1 z se5 9 ! rip5+ rooms at ,lecco 7,fig4 #bd74 ,! texture 0 m or less waxy or t\gh1 :i* 0 correlat$ ) ! slightly high] heat at r5net+ toge!r ) ! /irr+ or work+ ( ! curd4 ,comp>ative analyses ( a s]ies ( import$ *eeses confirm ! int]pretation t ! salt-cont5t ( ,roque=t1 #d p] c5t approximately1 prev5ts ! invasion ( ! int]ior ( ! *eese by ,oidium4 ,no complete /udy ( ! rip5+ ( ,gorgonzola has be5 made4 ,z f> z foll[$1 x consi/s 9 an initial s\r+ process foll[$ by rip5+ by molds & slime organisms4 ,at its be/1 ,gorgonzola is ne>ly equal to ,roque=t b ! p]c5tage ( su* quality is l[4 ,9 spite ( its irregul> quality1 ,engl& has us$ l>g] am\nts ( ,gorgonzola ?an ( ,roque=t4 ,consid]able quantities h be5 import$ = ! ,italian trade 9 ! ,unit$ ,/ates4 ,illu/ration3 ,,fig4 #be4--;,gorgonzola *eese cur+-room4 #agb4 ,/ilton *eese be>s ! "n ( an ,engli% village#gf 9 :i* x 0 fir/ sold4 ,x is made f c['s milk & is typically a :ole milk *eese1 al?\gh "p skim *eeses are regul>ly made & sold z l[] grades4 ,9 ! ,/ilton-mak+ c\nties1 ! milk f ,%or?orn cattle te/+ ab\t #c4e to #d4j p] c5t fat is pref]r$ to ri*] or poor] grades4 ,su* milk is curdl$ ) r5net at ab\t #hf ,f4 9 ab\t "o h\r2 ! curd is cut1 dipp$ to a dra9+ table cov]$ ) clo? & dra9$ sl[ly ov] a p]iod ( sev]al h\rs1 commonly ov]night4 ,dur+ ?is p]iod consid]able acidity is develop$4 ,! curd is !n mill$ or brok5 by h&1 salt$1 pack$ into hoops #ae to #af in*es high & #g in*es 9 diamet]4 ,^! hoops are made f heavy t9 7,fig4 #bf7 ) f\r r[s ( holes ab\t #c_/aj in* 9 diamet]4 ,! fre%ly fill$ hoops are all[$ to /& & dra9 )\t pressure 9 a room at ab\t #gj ,f4 7,fig4 #bf74 ,su* *eeses are turn$ e day = sev]al days4 ,:5 solid en\gh to /& ! hoops are remov$1 ! *eeses are scrap$ or rubb$ ) a knife until ! surface is smoo?1 & commonly wrapp$ ) a clo? b&age to ma9ta9 ! %ape1 if ! *eese is /ill too s(t to /& firmly4 ,9 ! factories1 sev]al rooms are us$ ) v>y+ temp]ature & relative humidities1 :i* makes x possible to place ea* *eese "u ! condition be/ suit$ to its texture & condition ( rip5ess4 ,9 g5]al1 ! dairy sections ( ,engl& are mu* m humid ?an ^? ( ,am]ica & !re are less viol5t *anges 9 temp]ature4 ,/ilton *eese-mak+ has gr[n up to take advantage ( ?is climatic factor 9 h&l+ ! product4 ,transplantation ( su* an indu/ry necessitates a ma/]y n only ( ! manipulations b a grasp ( ! fundam5tal pr9ciples und]ly+ ! process & a readju/m5t ( practices to pres]ve ^? pr9ciples4 ,illu/ration3 ,,fig4 #bf4--,/ilton *eeses 9 hoops1 dra9+4 ,/ilton is1 !n1 a s\r$ curd *eese 9 ^: rip5+ a v prom95t "p is play$ by ! gre5 mold 7usually "s /ra9 ( ,p4 ,roque=ti7 :i* gr[s ?r\gh\t ! cavities ( its mass#gg4 ,at its be/1 x has attractive texture & flavor4 ,mu* ( x fails to rea* high quality on acc\nt ( ! invasion ( bact]ia1 ,oidium lactis1 & v frequ5tly myriads ( *eese mites4 ,! foll[+ analysis 0 furni%$ z typical = ripe *eese by ,miles ,b5son1#gh late pr(essor ( dairy+ at ,read+1 ,engl&3 ,wat] #ca p] c5t1 fat #cf p] c5t1 case9 #bi p] c5t1 m9]al con/itu5ts includ+ salt ab\t #d p] c5t4 ,approximately ! same figures are giv5 by ,primrose ,mc,connell 7,agricultural ,note ,book74 ,! l[ p]c5tage ( salt is ano!r factor ( unc]ta9ty 9 ! control ( ?is ,/ilton product1 z 9 ,gorgonzola1 s9ce ^! *eeses are commonly high 9 wat]-cont5t at fir/ & are ?us subject to invasion by ,oidium4 ,/ilton has be5 made on a small scale 9 ,canada#gi & occasionally attempt$ 9 ! ,unit$ ,/ates4 ,no s]i\s ef=t to develop an indu/ry ( comm]cial importance has be5 made 9 ,am]ica4 ,comp>ative /udy ( ! *eeses rip5$ by gre5 mold t5ds to ! conviction t ! adaptation ( ! ,roque=t practice to ! use ( c['s milk (f]s a m satisfactory basis = exp]im5t ?an ef=ts to e/abli% a ,/ilton or a ,gorgonzola indu/ry4 #agc4 ,gex4--,a *eese "u ?is "n made 9 s\!rn ,france resembles1 9 its g5]al "* z a rip5$ *eese1 ! ,engli% ,/ilton & ,italian ,gorgonzola4 ,al?\gh x has no comm]cial importance1 ref]5ce is made to ?is *eese to %[ t mold-rip5$ *eeses h be5 develop$ entirely indep5d5tly 9 diff]5t c\ntries to br+ ab\t ! same g5]al "* ( product4 #agd4 ,bact]ially rip5$ s]ies4--,! semi-h>d *eeses rip5$ by bact]ia /& half-way betwe5 true ,limburg] & ! h>d =ms4 ,9 fact1 br&s ( ,limburg] are readily f\nd :i* approa* ! texture & rip5+ ( ,brick *eese4 ,9 ! same way1 ,brick *eeses are (t5 f\nd :i* h ! appe>ance1 texture & mu* ( ! flavor ( ! ,*$d>s ) only a trace ( ! ta/e ( ,limburg]4 ,port du ,salut1 ,oka1 ,mn/]1 9 ,france ,liv>ot1 9 ! ,balkan regions ,kascoval1 belong 9 ?is s]ies4 #age4 ,brick *eese4--,! "n ( ?is *eese is probably due to ! f9i%$ product be+ ab\t ! size & %ape ( a brick4 ,x is simil> to ! ,g]man *eese ,bck/e9 & may h be5 develop$ f x4 ,x is typically a sweet-curd *eese1 made f milk fre%ly drawn1 )\t p]mitt+ ! developm5t ( appreciable quantities ( acidity until aft] ! curd has be5 put into ! hoop4 ,9 ! mak+ process1 x is int]m$iate betwe5 ,limburg] & ! *eeses ( ! ,*$d> gr\p4 ,"s *eese-mak]s use an ord9>y *eese vat1 o!rs a copp] kettle 9 manufactur+4 ,x is ! usual practice to deliv] ! milk to ! *eese factory bo? morn+ & ev5+1 )\t cool+4 ,*eese is made twice a day4 ,9 "s cases ! milk is deliv]$ only once a day1 & extra precautions mu/ !n be tak5 to c>e = ! milk prop]ly4 ,! discussion ( ! c>e ( milk 9 ,*apt] ,,ii applies to t = ,brick *eese4 ,= ! be/ quality ( *eese1 ! milk 9 ! vat %\ld %[ ab\t #j4ae ( #a p] c5t acidity & nev] above #j4ah ( #a p] c5t4#hj #agf4 ,mak+ ( ,brick *eese4#ha--,! milk is receiv$ at ! *eese factory at a temp]ature ( ab\t #ib to #if ,f4 ,= ! be/ results1 ! acidity %\ld be det]m9$ 7by ! acid te/7 to decide on ! am\nt ( />t] to use4 ,few ,brick *eese-mak]s use an acid te/ or a />t] b ^! precautions w\ld improve ! product ( _m factories4 ,= me?od ( us+ ! acid te/1 see ,*apt] ,v4 ,*apt] ,,iv discusses ! prep>ation & use ( />t]4 ,usually #j4be to #j4ej ( #a p] c5t ( />t] is ! am\nt requir$4 ,a small am\nt ( />t] is us$ to aid ! developm5t ( lactic acid & = ! b5eficial effect x has on ! flavor4 ,a v small developm5t ( acid is desir$ aft] add+ ! />t]2 !re=e ! *ange 9 acidity %\ld be v c>efully wat*$ ) ! acid te/4 ,! vat is usually set :5 ! acid te/ %[s #j4af ( #a p] c5t acidity4 ,! m acid 9 ! milk1 ! less />t] %\ld be employ$4 ,suffici5t r5net extract %\ld be us$ to give a coagulation suitable = cutt+ 9 ?irty to ?irty-five m9utes4 ,= me?od ( add+ ! r5net extract1 see ,*apt] ,v4 ,:5 ! coagulum is firm en\gh = ! curd to break clean ov] ! f+]1 x is ready to cut4 ,! curd is cut ) co>se knives into #c_/h- or -in* cubes4 ,aft] cutt+1 ! curd is let /& ?ree to five m9utes1 !n /irr$ ) ! h&s = a few m9utes until ! :ey beg9s to sep>ate & !n /irr$ ) ! rake4 ,"s mak]s d n /ir by h& b use ! rake directly aft] cutt+4 ,:5 ?is is done1 great c>e mu/ be ex]cis$ to /ir ! curd )\t break+ up ! pieces1 because ?is causes a loss ( fat4 ,aft] cutt+ ! curd is /irr$ = tw5ty to ?irty m9utes be=e ! /eam is turn$ on4 ,! curd is heat$ v sl[ly at fir/ & m rapidly dur+ ! la/ /ages ( cook+4 ,! curd is cook$ to a temp]ature ( #aaj to #aae ,f4 ,! l[] ! temp]ature t c be us$ to produce firm curd1 ! bett] ! texture ( ! *eese4 ,aft] cutt+ & dur+ ! cook+1 ! curd mu/ be con/antly /irr$ s t lumps w n =m4 ,:5 ! curd =ms lumps1 ! moi/ure is n ev5ly expell$4 ,?is results 9 unev5 texture & cur+4 ,sometimes "s salt is add$ to ! curd 9 ! vat to re/ra9 s\r+4 ,! curd is /irr$ aft] cook+ until x is suffici5tly firm4 ,x rema9s usually 9 ! :ey = a total p]iod ( "o & "o-f\r? to "o & "o-half h\rs f ! "t ( cutt+4 ,x is !n dipp$ into =ms #aj in*es long by #e in*es wide by #h in*es deep4 ,! =ms are )\t top or bottom & are plac$ on a dra9+ table4 ,?is table is s con/ruct$ t ! :ey c be sav$ = /ock fe$4 ,:5 ready to dip1 ! :ey is drawn d[n to ! surface ( ! curd 9 ! vat1 !n ! curd is dipp$ into ! =ms or hoops4 ,c>e mu/ be tak5 to get ! same am\nt ( curd into ea* =m to produce ! *eeses ( uni=m size4 ,ea* *eese is turn$ sev]al times to insure ev5 dra9+ & ev5 r$uction ( ! temp]ature4 ,:ile dra9+1 a foll[] is plac$ 9 ea* hoop & a weight plac$ on ea* *eese4 ,usually a brick is us$ = ?is weight4 ,a *eese is all[$ to dra9 or press = t5 to fifte5 h\rs4 ,x is !n plac$ on ! salt+ table & rubb$ ) co>se salt4 ,:ile on ! salt+ table1 a *eese is plac$ on its broad side4 ,"s *eese-mak]s pref] to salt _! *eeses by soak+ !m 9 a salt br9e4 ,?is br9e %\ld be /rong en\gh to float an egg4 ,salt+ requires ?ree days4 ,! *eeses are !n bru%$ free f excess salt & tak5 to ! cell> to cure or rip54 #agg4 ,rip5+ ,brick *eese4--,= ?is process1 ! cell>s are kept at ab\t #ij p]c5t relative humidity & a temp]ature ( #fj to #fe ,f4 ,"s pref] a temp]ature = cur+ z high z #fh ,f4 ,dur+ ! cur+1 ! surfaces ( ! *eese are kept moi/ & mold gr[?s kept d[n by rubb+ or bru%+ ! *eese ) pure wat] or salt & wat]4 ,9 ! cur+ cell>s ! *eeses are plac$ on %elves2 at fir/ !y are set close toge!r & z !y cure1 !y are sep>at$4 ,dur+ cur+1 ! color *anges f a :iti% to a r$di% br[n4 ,! *eese cures f ! outside t[>d ! c5t]4 ,:5 fir/ made1 ! product is h>% & h>d 9 texture b dur+ ! rip5+ process x becomes mell[ & smoo?4 ,! *eeses rema9 on ! cur+ %elves = f\r to six weeks1 aft] :i* !y are wrapp$ 9 heavy wax$ pap] & box$4 ,a *eese ready = m>ket usually weighs ab\t five p\nds4 ,a ,brick *eese box is #e in*es deep by #bj in*es wide by #c feet long1 & holds #aaj to #aae p\nds ( *eese4 #agh4 ,qualities ( ,brick *eese4--,! *eeses %\ld be neat & attractive & ! r9d n crack$ or brok54 ,! sides %\ld be squ>e & n bulg$4 ,! *eese %\ld h a clean1 *>act]i/ic ,brick *eese flavor4 ,! body & texture %\ld be mell[ & smoo? & :5 rubb$ betwe5 ! ?umb & =ef+]1 %\ld break d[n l cold butt]4 ,! color %\ld be uni=m4 ,! *eese %\ld conta9 ! prop] am\nt ( salt & moi/ure4 ,"o ( ! wor/ faults ) ,brick *eese is bad flavor4 ,?is is _m times due to ! *eese-mak] n us+ clean flavor$ />t]4 ,x may also be due to bad flavor$ milk4 ,a ,brick *eese-mak] has no means ( controll+ gassy f]m5tations4 ,^! %[ !mselves 9 ! bad flavor ( ! *eese & 9 ! por\s body4 ,!y also cause ! *eese to bulge4 ,if detect$1 gassy milk %\ld be reject$4 ,if too mu* acid is develop$1 a s\r *eese is ! result4 ,?is w n cure normally & usually has a s\r flavor4 ,! body w be brittle & mealy4 ,if too mu* salt is us$1 ! *eese may h a salty ta/e & x w cure v sl[ly4 ,if n en\gh salt is us$1 ! *eese may cure too rapidly & undesirable flavors & f]m5tations develop4 ,! *eese mu/ h ! prop] moi/ure-cont5t2 if too mu* moi/ure is pres5t1 ! *eese cures too fa/ & is s(t & pa/y 9 body2 if n en\gh moi/ure1 !n ! rev]se is true4 ,tabulation ( *eeses ( special quality1 z submitt$ 9 scor+ conte/s1 %[ an av]age wat]-cont5t ( #cg to #ch p] c5t1 ) occasional *eeses v]g+ t[>d ,limburg] 9 texture & flavor ) #dj to #db p] c5t wat]1 & o!rs indi/+ui%able f ,*$d>1 ) wat]-cont5t z l[ z #cd p] c5t4 ,! ,wiscons9 ,*eese-mak]s ,association uses ! foll[+ score-c>d = ! judg+ ( ,brick *eese on a scale ( #ajj3 ,flavor #dj ,texture #dj ,color #aj ,salt #e ,/yle #e --- #ajj #agi4 ,composition & yield4--,! composition ( ,brick *eese v>ies )9 wide limits4 ,! av]age *eese probably conta9s f #cg to #ci p] c5t ( wat]1 al?\gh _m *eeses are above & bel[ ?is av]age2 ,doane & ,lawson#hb give ! fat z #bh4hf p] c5t1 prote9s #bc4h p] c5t & total a% #d4bj p] c5t4 ,! composition & yield are bo? affect$ by3 7#a7 ! moi/ure-cont5t ( ! *eese2 7#b7 composition ( ! milk f :i* made2 & 7#c7 losses dur+ ! manufactur+ process4 ,! av]age yield ( ,brick *eese is #aa to #ac p\nds to #ajj p\nds ( milk4 #ahj4 ,port du ,salut *eese4--,! ,trappi/ monks orig9at$ ?is type ( *eese 9 _! mona/]ies 9 ,france4 ,"u ! "n ( _! community ,oka1 x has be5 made & sold widely by ! ,trappi/ ,fa!rs ( ,quebec4 ,9 rec5t ye>s1 factories indep5d5t ( ! ord] h made su* *eese bo? 9 ,am]ica & 9 ,europe4 ,! foll[+ outl9e ( ! mak+ process indicates ! close relation%ip betwe5 ,port du ,salut & ,brick *eeses4 ,:ole milk or milk n ov] "o-fif? skimm$ is rip5$ to m$ium acidity1 !n heat$ to #ij to #ie ,f4 accord+ to season & acidity4 ,r5net en\gh is add$ 7see ,*apt] ,v7 to curdle 9 ?irty to =ty m9utes1 al?\gh "s mak]s %ort5 ! "t to tw5ty m9utes4 ,:5 =m$1 ! curd is cut into small cubes & excess ( :ey is dipp$ away4 ,! con/antly /irr$ mass is !n heat$ or cook$ to #ajj to #aje ,f4 )9 a p]iod ( t5 to twelve m9utes or accord+ to "s mak]s tw5ty to ?irty m9utes4 ,x is all[$ to /& a few m9utes to settle4 ,mo/ ( ! :ey is !n drawn & ! mass is /irr$ vigor\sly to prev5t fusion ( ! curd granules4 ,! curd is ready = ! hoop :5 ! p>ticles are ab\t ! size ( gra9s ( :eat & d n /ick toge!r :5 squeez$ ) ! h&4 ,! individual gra9s ( curd %\ld crumble easily betwe5 ! f+]s4 ,! hot curd is transf]r$ directly to ! hoops )\t cool+4 ,= ?is purpose1 a hoop is set ^u ! table cov]$ ) a clo? & ! curd dipp$ into ! clo?4 ,! edges ( ! clo? are !n fold$ ov]4 ,9 ?is condition ! *eese is transf]r$ to ! press :]e gradually increas+ pressure beg9s ) #c to #d p\nds & rea*es ab\t #gj p\nds4 ,to insure prop] %ape1 *eeses are turn$ & put into fre% clo?s at ! end ( ! fir/ h\r & turn$ subsequ5tly sev]al times dur+ ! press+ p]iod ( ab\t twelve h\rs4#hc ,port du ,salut *eeses are salt$ by rubb+ f9e salt on ! surface by h& at ! rate ( #a4b to #b p] c5t ( ! weight ( ! *eese4 ,aft] ab\t two days 9 ! salt+ process1 !y are put into ! rip5+ cell>s4 ,! cell>s are wet1 s9ce !y rea* #ij to #ie p] c5t relative humidity at a temp]ature ( ab\t #ee ,f4 ,aft] two days 9 ! cell>1 ! *eeses are plung$ into a tank ( saturat$ br9e to :i* a trace ( *eese color has be5 add$4 ,z !y come out ( ^! tanks1 !y are yell[i% & greasy or slimy4 ,!y are return$ to ! %elves :]e !y are rubb$ e day ) a clo? or by h&s wet 9 br9e4 ,aft] ab\t "o week !y are aga9 plung$ 9 ! br9e4 ,treatm5t ) br9e t5ds to insure a firm r9d4 ,! *eeses are rubb$ m or less regul>ly ) br9e ?r\gh ! :ole rip5+ p]iod4 ,aft] six weeks1 su* *eese may be eat54 ,! cut surface ( ,port du ,salut is creamy 9 color1 may or may n %[ small holes4 ,9 texture x is s(t en\gh to spread readily "u pressure )\t los+ its %ape 9 h&l+4 ,9 flavor ! *eese is a mild =m belong+ to ! ,limburg] gr\p4 ,port du ,salut *eeses z import$ f ,france usually are firm r\nd cakes ab\t #a in*es ?ick1 weigh+ ab\t #c p\nds4 ,,*apt] ,,xi ,,! ,,h>d ,,*eeses ,! h>d *eeses =m a great s]ies ( gr\ps1 ^: mo/ prom95t physical "* is _! firm or h>d texture4 ,?is is correlat$ ) comp>atively l[ wat]-cont5t1 :i* is usually betwe5 #cj & #dj p] c5t4 ,al?\gh c]ta9 v>ieties occasionally te/ above #dj p] c5t wat]1 ?is deviation is accompani$ by quick rip5+ & rapid spoilage4 ,^! v>ieties ( *eese are /aple products ) long m>ketable p]iods2 !re=e !y may be h&l$ 9 l>ge lots1 %ipp$1 c>t$ & /or$ freely )\t ! losses su* treatm5t w\ld entail 9 s(t *eese4 ,! retail] frequ5tly buys h>d *eese by ! ton1 n by ! *eese or by ! box4 ,9 mak+1 ^! v>ieties are *>act]iz$ z cook$ & press$ *eeses4 ,al?\gh bo? ! heat+ ( a curd & ! press+ ( a newly made *eese occur among semi-h>d =ms1 ^! practices appe> 9 _! mo/ typical =ms 9 ! h>d *eeses4 ,! h>d *eeses %[ two types ( texture4 ,a cut *eese may appe> smoo?1 free f holes or ) a few angul> cracks or seams1 or x may %[ r\nd holes or eyes4 ,9 ! smoo? textur$ =ms e ef=t is made to prev5t gassy f]m5tations1 usually by controll+ ! f]m5tation ( ! curd 9 ! mak+ process4 ,:5 eyes are pres5t1 ! end s\ght has be5 a developm5t ( a p>ticul> =m ( gassy f]m5tation :i* gives ?is appe>ance & br+s ab\t ! *>act]i/ic rip5+ texture & flavor4 ,! h>d *eeses h be5 develop$ 9 gr\ps ( national v>ieties4 ,! be/ kn[n ( ^! gr\ps are ^? :i* may be repres5t$ by ,engli% ,*$d>1 ,am]ican ,factory ,*$d>1 ,dani%1 ! ,edam ( ,holl&1 ,swiss & ,p>mesan ) _m relat$ v>ieties 9 ,italy & neighbor+ c\ntries ( s\!rn ,europe4 #aha4 ,! ,dani% gr\p4--,! ,dani% *eeses are relat$ 9 appe>ance & flavor to ! ,engli% gr\p repres5t$ by ,*$d>4 ,! dem& = butt] 9 ,europe has be5 s great t ! ,dani% *eese-mak]s h develop$ skim & "p skim v>ieties l>gely to ! exclusion ( ! :ole milk =m4 ,skillful h&l+ ( _! process has result$ 9 a product :i* has _h a v l>ge & appreciative m>ket 9 ,engl& & ,g]many4 #ahb4 ,! ,dut* gr\p4--,edam & ,g\da are ! two =ms ( *eese made 9 ,holl& & mo/ widely kn[n among o!r peoples4 ,bo? rea* ,am]ica 9 consid]able quantities2 bo? are %ipp$ 9 l>ge am\nts to tropical c\ntries4 ,al?\gh attempts h be5 made to manufacture !m 9 ,am]ica1 no comm]cial production ( ^! *eeses has be5 successful4 ,al?\gh :ole milk grades ( ^! *eeses are kn[n1 !y are to a l>ge measure "p skim 9 manufacture4 ,! pres5ce ( "o or bo? ( ^! =ms 9 e l>ge m>ket 9 ,am]ica makes ! g5]al facts ( _! production ( g5]al int]e/4 ,p>ts ( a report on exp]im5tal "w 9 ! mak+ ( ,edam & ,g\da are1 !re=e1 giv5 "h4 #ahc4 ,edam *eese#hd is a sweet-curd type1 made f p>tially skimm$-milk4 ,x comes to ! m>ket 9 ! =m ( r\nd r$ balls1 ea* weigh+ f #c to #d p\nds :5 cur$4 ,x is l>gely manufactur$ 9 nor!rn ,holl& & d]ives its "n f a t[n fam\s z a m>ket = ?is k9d ( *eese4#he ,milk f :i* "o-f\r? to "o-?ird ( ! fat has be5 remov$ is us$4 ,too great pa9s _c be tak5 9 reg>d to ! condition ( ! milk4 ,x %\ld be fre%1 free f e trace ( ta9t2 9 brief1 x %\ld be 9 z p]fect condition z possible4 #ahd4 ,me?od ( manufacture4--,! foll[+ p>agraphs give ! /eps 9 ! manufacture ( ,edam *eese3 ,treatm5t ( milk be=e add+ r5net4--,! temp]ature ( ! milk %\ld be br\ght up to a po9t n bel[ #he ,f4 nor mu* above #hh ,f4 ,:5 ! desir$ temp]ature has become con/ant1 ! color+ matt] %\ld be add$4 ,*eese color is us$ at ! rate ( #a to #b ounces = #ajjj p\nds ( milk4 ,! color+ matt] %\ld1 ( c\rse1 be add$ to ! milk & ?or\ghly incorporat$ by /irr+ be=e ! r5net is add$4 ,addition ( r5net to milk4--,! r5net %\ld n be add$ until ! milk has rea*$ ! desir$ temp]ature 7#he to #hh ,f47 & ?is temp]ature has become con/ant4 ,:5 ! temp]ature rea*es ! desir$ po9t & rema9s !re /ation>y1 ! r5net extract is add$4 ,r5net extract may be us$1 #d to #e ounces be+ tak5 = #ajjj p\nds ( milk1 or en\gh to coagulate ! milk 9 ! desir$ "t1 at ! actual temp]ature us$4 ,! milk %\ld be completely coagulat$1 ready = cutt+1 9 ab\t twelve to eighte5 m9utes f ! "t ! r5net is add$4 ,! same precaution obs]v$ 9 mak+ ,*$d> *eese %\ld be foll[$ 9 mak+ ,edam *eese ) ref]5ce to c>e 9 add+ ! r5net1 su* z c>eful1 accurate measurem5t1 dilution ) pure wat] be=e addition to milk4 ,cutt+ ! curd = ,edam4--,:5 ! curd breaks clean across ! f+]1 x %\ld be cut2 x is cut a v little s(t] ?an 9 ! ,*$d> process z ord9>ily practic$4 ,z /at$1 ?is /age ( h>dness 9 ! curd :i* fits x = cutt+ %\ld come 9 twelve to eighte5 m9utes aft] ! r5net is add$4 ,fir/1 a v]tical knife is us$ & ! curd is cut l5g?wise1 aft] :i* x is all[$ to /& until ! slices ( curd beg9 to %[ ! sep>ation ( :ey4 ,!n ! v]tical knife is us$ 9 cutt+ crosswise1 aft] :i* ! horizontal knife is at once us$4 ,any curd adh]+ to ! bottom & sides ( ! vat is c>efully remov$ by ! h&1 aft] :i* ! curd-knife is aga9 pass$ ?r\gh ! mass ( curd l5g?wise & crosswise1 cont9u+ ! cutt+ until ! curd has be5 cut z uni=mly z possible into v small pieces4 ,treatm5t ( ,edam curd aft] cutt+4--,:5 ! cutt+ is complet$1 "o comm5ces at once to heat ! curd up to ! temp]ature ( #ic to #if ,f4 ,! heat+ is done z quickly z possible4 ,:ile ! heat+ is 9 progress1 ! curd is kept con/antly agitat$ to prev5t settl+ & consequ5t ov]heat+4 ,z soon z ! curd %[s signs ( h>d5+1 :i* ! exp]i5ce ( ! work] w enable him to det]m9e1 ! :ey is drawn (f until ! upp] surface ( ! curd appe>s1 :5 "o %\ld comm5ce to fill ! press molds4 ,illu/ration3 ,,fig4 #bg4--;,edam *eese mold4 ,fill+ molds1 press+ & dress+ ,edam4--,! molds1 :i* are describ$ lat] 9 detail1 are well soak$ 9 w>m wat] previ\s to use1 9 ord] to prev5t too sudd5 *ill+ ( curd & consequ5t *eck+ ( sep>ation ( :ey4 ,z soon z :ey is drawn (f1 z indicat$ above1 "o beg9s to fill ! press+ molds 7,fig4 #bg74 ,! fill+ %\ld be done z rapidly z possible to prev5t too great cool+ ( curd4 ,:5 ! curd has be5 put into ! molds1 its temp]ature %\ld n be bel[ #hh ,f4 ,unless c>e is tak5 to keep ! curd cov]$1 ! portion t is la/ put into ! molds may become too mu* cool$4 ,9 mak+ ,edam *eese on a small scale1 x is a good plan to squeeze ! moi/ure out ) ! h&s z mu* z possible & !n break x up aga9 be=e putt+ 9 ! molds1 :5 ! curd %\ld be press$ into ! mold firmly by ! h&s4 ,! molds %\ld be fill$ z ne>ly alike z possible4 ,! *eese %\ld weigh f #e to #e p\nds ea* :5 ready = ! press4 ,:5 ! fill+ ( molds is complet$1 !y are put "u cont9ual pressure ( #bj to #be p\nds = ab\t tw5ty-five or ?irty m9utes4 ,:ile ! *eese is be+ press$1 "s sweet :ey is heat$ to a temp]ature ( #abe or #acj ,f41 & ?is :ey %\ld n be all[$ to g bel[ #abj ,f4 at any "t :ile x is be+ us$4 ,:5 ! *eeses are tak5 f _! molds1 ea* is put into ! w>m :ey = two m9utes1 !n remov$ & dress$4 ,= dress+ ,edam *eese1 ! ord9>y *eese b&age clo? is us$4 ,?is is cut into /rips1 :i* %\ld be long en\gh to rea* entirely ar\nd ! *eese & ov]lap an in* or s1 & :i* %\ld be wide en\gh to cov] all b a small portion ( ! ends ( ! *eese :5 put 9 place4 ,be=e putt+ on ! b&age1 all r\gh projections %\ld be c>efully p>$ f ! *eese4 ,9 putt+ on1 ! *eese is held 9 "o h& & ! b&age is wrapp$ c>efully ar\nd ! *eese1 s t ! :ole is cov]$1 except a small portion on ! upp] & l[] surface ( ! *eese4 ,^! b>e spots are cov]$ by small pieces ( b&age clo? ( a size suffici5t to fill ! b>e surface4 ,! b&age is kept wet ) ! w>m sweet :ey1 ?us facilitat+ ! process ( dress+4 ,aft] ea* *eese is dress$1 x %\ld be replac$ 9 ! dress+ mold1 c>e be+ tak5 t ! b&age rema9s 9 place & leaves no portion ( ! surface ( ! *eese uncov]$ & 9 direct contact ) ! mold4 ,! *eese is !n put "u cont9ual pressure ( #fj to #abj p\nds & kept = six to twelve h\rs4 #ahe4 ,salt+ & cur+ ,edam4--,!re are two me?ods :i* may be employ$ 9 salt+1--dry & wet4 ,9 dry-salt+1 :5 ! *eese is f9ally tak5 f ! press1 x is remov$ f ! press mold1 its b&age is remov$ completely1 & ! *eese plac$ 9 ano!r mold1 q simil>1 kn[n z ! salt+ mold4 ,ea* *eese is plac$ 9 a salt+ mold ) a coat+ ( f9e salt completely surr\nd+ x4 ,! *eese is salt$ 9 ?is way once ea* day = five or six days4 ,ea* day ! *eese %\ld be turn$ :5 x is replac$ 9 ! mold1 s t x w n be r\nd$ on "o end m ?an ! o!r4 ,9 ! me?od ( wet-salt+1 ! *eese is plac$ 9 a tank ( salt br9e1 made by dissolv+ common salt 9 wat] 9 ! proportion ( ab\t #a p\nd ( salt to #b qu>ts ( wat]4 ,ea* *eese is turn$ once a day & %\ld be left 9 ! br9e sev5 or eight days4 ,:5 ! *eese is tak5 f ! salt+ mold or salt ba?1 x is plac$ 9 w>m wat] & giv5 a vigor\s1 ?or\gh bru%+ 9 ord] to remove all slimy or greasy sub/ances t may h accumulat$ on ! out] surface4 ,:5 ! surface is well cleans$1 ! *eese is c>efully wip$ dry ) a l95 t[el & plac$ ^u a %elf 9 ! cur+-room4 ,9 be+ put on ! %elves1 ! *eeses %\ld be plac$ 9 contact s z to support "o ano!r1 until !y h flatt5$ out at bo? ends s mu* t !y c /& upright alone4 ,!n !y are mov$ f> en\gh ap>t to all[ a little air space betwe5 !m4 ,ano!r me?od ( secur+ ! flatt5$ ends is to support ea* *eese on opposite sides by w$ge-%ap$ pieces ( wood4 ,aft] be+ plac$ on ! %elves 9 ! cur+-room1 !y are turn$ once a day & rubb$ ) ! b>e h& dur+ ! fir/ mon?1 twice a week dur+ ! second mon? & once a week aft] t4 ,:5 any slimy sub/ance appe>s on ! surface ( ! *eese1 x %\ld be wa%$ (f at once ) w>m wat] or sweet :ey4 ,! special conditions ( ! cur+-room w be notic$ 9 detail bel[4 ,:5 ! *eeses are ab\t two mon?s old1 !y c be prep>$ = m>ket 9 ! foll[+ mann]3 ,!y are fir/ made smoo? on ! surface by be+ turn$ 9 a la! or 9 "s o!r mann]1 aft] :i* ! surface is color$4 ,= color+1 "s c>m9e is dissolv$ 9 alcohol or ammonia to secure ! prop] %ade1 & 9 ?is color-ba? ! *eeses are plac$ = ab\t "o m9ute1 :5 !y are remov$ & all[$ to dra91 & z soon z !y are dry ! outside ( ea* *eese is rubb$ ) boil$ l9se$ oil1 9 ord] to prev5t *eck+4 ,!y are !n wrapp$ 9 t9-foil1 :i* is done v mu* l ! b&ag+4 ,c>e mu/ be tak5 to put on ! t9-foil s t x pres5ts a smoo?1 neat appe>ance4 ,! *eeses are f9ally pack$ 9 boxes1 conta9+ twelve *eeses 9 ea* box1 arrang$ 9 two lay]s ( six ea* ) a sep>ate p>tition = ea* *eese4 #ahf4 ,equipm5t = mak+ ,edam *eese4--,c>eful att5tion mu/ be giv5 to ! moi/ure & temp]ature ( ! cur+-room4 ,?is room %\ld be well v5tilat$1 q moi/ & its temp]ature kept betwe5 #ej & #fe ,f4 ,^! are conditions n easy to secure 9 any ord9>y room4 ,"s =m ( cell> is be/ adapt$ = ^! conditions4 ,! am\nt ( moi/ure c be det]m9$ by an in/rum5t kn[n z a hygromet]4 ,9 a cur+-room suit$ = ,edam *eese1 ! moi/ure %\ld be betwe5 #he & #ie p] c5t1 or a little %ort ( saturation4 ,:5 ! temp]ature is betwe5 #ej & #fe ,f41 ! moi/ure is betwe5 #he & #ie p] c5t if ! wet-bulb !rmomet] is f #a to #b ,f4 7or to #a ,c47 bel[ ! dry-bulb !rmomet]4 ,*eese w *eck or crack & be spoil$ = m>ket1 if ! degree ( moi/ure is n kept high en\gh4 ,aside f ! molds1 press & salt+ vat1 ! same app>atus t is us$ 9 mak+ ,*$d> c be us$ = ,edam *eese4 ,! press+ mold is turn$ pref]ably f :ite wood or1 9 any case1 f wood t w n ta9t4 ,ea* mold consi/s ( two p>ts2 ! l[] con/itutes ! ma9 "p ( ! mold1 ! upp] portion is simply a cov]4 ,! l[] portion or body ( ! mold has sev]al holes 9 ! bottom1 f :i* ! :ey fl[s :5 ! *eese is press$4 ,c>e mu/ be tak5 to prev5t ^! holes be+ /opp$ up by curd4 ,?is "p ( ! mold is ab\t six in*es deep & six in*es 9 diamet] across ! top4 ,! salt+ mold has no cov] & ! bottom is provid$ ) only "o hole = ! out-fl[ ( :ey2 9 o!r respects x is mu* l ! press+ mold4 #ahg4 ,qualities & yield ( ,edam *eese4--,! flavor ( a p]fect ,edam *eese is difficult to describe4 ,x is mild1 clean1 & pleasantly sal9e4 ,9 imp]fect ,edams1 ! flavor is m or less s\r & (f5sive4 ,9 body1 a p]fect ,edam *eese is solid1 r dry & mealy or crumbly4 ,9 texture1 x %\ld be close & free f pores4 ,9 ! exp]im5ts "h report$ ! am\nt ( fat 9 #ajj p\nds ( ! p>tially skimm$-milk v>i$ f #b4de to #c4bj p\nds & av]ag$ #b4gg p\nds4 ,( ?is am\nt1 f #j4cj to #j4ea p\nd ( fat 0 lo/ 9 ! :ey1 ) an av]age ( #j4ci p\nd4 ,! yield ( *eese f #ajj p\nds ( milk v>i$ f #i4fj to #aa4hb p\nds & av]ag$ #aj4ef p\nds4 #ahh4 ,g\da *eese4#hf--,?is ,dut* v>iety is a sweet-curd *eese made f :ole milk4 ,9 %ape1 ! ,g\da *eese is some:at l a ,*$d> ) ! %>p edges r\nd$ (f & slop+ t[>d ! out] circumf]5ce at ! middle f ! end faces4 ,!y usually weigh #aj or #ab p\nds1 ?\gh !y v>y 9 weight f #h to #af p\nds4 ,!y are l>gely manufactur$ 9 s\!rn ,holl&1 & d]ive _! "n f ! t[n 9 :i* !y 7 fir/ made4 ,fre% sweet milk t has be5 produc$ & c>$ = 9 ! be/ possible mann] %\ld be us$4 #ahi4 ,me?od ( manufacture4--,! processes ( manufactur+ ,g\da *eese are z foll[s3 ,treatm5t ( milk be=e add+ r5net4--,! temp]ature ( ! milk %\ld be br\ght up to a po9t n bel[ #hh ,f4 nor mu* above #ij ,f4 ,:5 ! desir$ temp]ature has be5 rea*$ & has become con/ant1 ! color+ matt] is add$4 ,"o ounce ( *eese color = ab\t #abjj p\nds ( milk may be us$4 ,! color+ matt] %\ld be ?or\ghly incorporat$ by /irr+ be=e ! r5net is add$4 ,addition ( r5net to milk4--,! r5net %\ld n be add$ until ! milk has rea*$ ! desir$ temp]ature 7#hh to #ij ,f47 & ?is temp]ature has become con/ant4 ,! milk %\ld be completely coagulat$1 ready = cutt+1 9 fifte5 or tw5ty m9utes4 ,! same precautions %\ld be us$ 9 add+ r5net z ^? previ\sly m5tion$ 9 connection ) ! manufacture ( ,edam *eese4 ,cutt+ ! curd4--,! curd %\ld be cut :5 x is ( ab\t ! h>dness g5]ally obs]v$ = cutt+ 9 ! ,*$d> process4 ,! cutt+ is done z 9 ! ,*$d> process except t ! curd is cut a little f9] 9 ! ,g\da *eese4 ,curd %\ld be ab\t ! size ( peas or :eat k]nels :5 ready = press & z uni=m 9 size z possible4 ,treatm5t ( curd aft] cutt+4--,aft] ! cutt+ is complet$1 heat+ & /irr+ is begun at once4 ,! heat+ & con/ant /irr+ is cont9u$ until ! curd rea*es a temp]ature ( #ajd ,f41 :i* %\ld require f ?irty to =ty m9utes4 ,:5 ! curd becomes rubb]-l 9 feel+1 ! :ey %\ld be run (f4 ,! :ey %\ld be entirely sweet :5 x is remov$4 ,press+ & dress+ ,g\da4--,aft] ! :ey is (f1 ! curd is put 9 molds at once )\t salt+ 7,fig4 #bh74 ,pa9s %\ld be tak5 9 ?is process to keep ! temp]ature ( ! curd z ne> #ajj ,f4 z possible4 ,ea* *eese is plac$ "u cont9u\s pressure am\nt+ to t5 or tw5ty times its own weight & kept = ab\t half an h\r4 ,! fir/ b&age is put on 9 v mu* ! same mann] z 9 ,edam *eese mak+4 ,! *eese is !n put 9 press aga9 = ab\t "o h\r4 ,! fir/ b&age is !n tak5 (f & a second "o l ! fir/ put on ) great c>e1 tak+ pa9s to make ! b&age smoo?1 capp+ ! ends z be=e4 ,! *eese is !n put 9 press aga9 & left twelve h\rs or m4 ,illu/ration3 ,,fig4 #bh4--;,g\da *eese mold4 ,salt+ & cur+4--,:5 ,g\da *eese is tak5 f ! press1 ! b&age is remov$ & x is plac$ = tw5ty-f\r h\rs 9 a cur+-room l t us$ = ,edam *eese1 z previ\sly describ$4 ,ea* *eese is !n rubb$ all ov] ) dry salt until ! salt beg9s to dissolve1 & ?is same treatm5t is cont9u$ twice a day = t5 days4 ,at ! end ( t "t1 ea* *eese is c>efully & ?or\ghly wa%$ 9 w>m wat] & dri$ ) a clean l95 t[el4 ,! *eeses are !n plac$ on ! %elves ( ! cur+-room1 turn$ once a day & rubb$4 ,! temp]ature & moi/ure are controll$ z describ$ 9 ! cur+ process ( ,edam *eese4 ,if ! out] surfaces ( ! *eese become slimy at any "t1 !y are c>efully wa%$ 9 w>m wat] & dri$ ) clean t[els4 ,"u ^! conditions1 *eese rip5s 9 two or ?ree mon?s4 #aij4 ,equipm5t = ,g\da *eese4--,! molds1 press & cur+-room are ! only equipm5t ne$$ 9 ! mak+ ( ,g\da *eese t diff] f t employ$ 9 mak+ ,*$d> *eese4 ,! mold us$ = ,g\da *eese consi/s ( two portions1 :i* are %[n sep>ately 9 ,fig4 #bh4 ,^! molds are made ( heavy press$ t94 ,! inside diamet] at ! middle is ab\t #aj in*es1 t ( ! ends ab\t #f in*es4 ,! height ( ! mold is ab\t #e in*es1 & ?is repres5ts ! ?ickness ( ! *eese1 b by pu%+ ! upp] d[n into ! l[] portion1 ! ?ickness c be decreas$ z desir$4 #aia4 ,composition & yield ( ,g\da4--,9 "w ) milk av]ag+ #d4b p] c5t ( fat !re 7 lo/ 9 ! :ey f #j4bi to #j4dc p] c5t ) an av]age ( #j4ce p] c5t ( fat4 ,! loss ( fat appe>s to be n mu* great] ?an ! av]age loss met ) 9 *eese factories 9 mak+ ,*$d> *eese4 ,f #ajj p\nds ( milk1 !re 7 made f #aa4fj to #ac4ce p\nds ( gre5 *eese1 ) an av]age ( #ab4ej p\nds4 ,! p]c5tage ( wat] 9 ! exp]im5tal *eese v>i$ f #da4be to #de4dc p] c5t & av]ag$ #dc4ej p] c5t4 ,,*apt] ,,xii ,,*$d> ,,*eese-,,mak+ ,*$d> is ! be/ kn[n *eese ?r\gh\t ! ,unit$ ,/ates & ! "o mo/ commonly made 9 factories4 ,! ,*$d> process 0 br\ght to ,am]ica by ,engli% immigrants4 ,simil> to ,*$d> *eese are ,p9eapple1 ,engli% ,dairy1 ,sage *eese1 skimm$-milk & ,cali=nia ,jack *eese made 9 ?is c\ntry1 & ,d]by%ire1 ,leice/]%ire1 ,w5sleydale & ,*e%ire made 9 ,engl&4 ,! ,*$d> *eese process z employ$ 9 ! factories to-day has be5 modifi$ & improv$ s9ce x 0 fir/ introduc$ into ?is c\ntry by ! e>ly immigrants4 ,! foll[+ description#hg includes only ! practices z f\nd 9 ! factories to-day if :ole milk is us$4 ,skimm$-milk ,*$d> *eese is discuss$ lat]4 #aib4 ,! lot-c>d4--,! ,*$d> process involves sev]al h\rs ( manipulation & includes _m details :i* %\ld be closely & accurately obs]v$ & record$4 ,! necessity ( c>ry+ obs]vations ( sev]al diff]5t factors at ! same "t makes a s*eme ( record+ data ess5tial to conv5i5t "w4 ,= ?is purpose1 a lot-c>d = ,*$d> *eese is introduc$ "h & ! pages giv5 to p>ticul> factors are indicat$ 9 ! space int5d$ = ! record+ ( obs]vations4 ,! manufacture ( ,*$d> *eese is a complicat$ process1 because sev]al factors mu/ be giv5 att5tion at ! same "t4 ,a c>eful record ( ! obs]vations ( ea* /ep 9 ! successive h&l+ ( ea* lot ( milk puts ! op]ator 9 possession ( a p]man5t record ( 8 exp]i5ce4 ,?is record has sev]al uses4 ,x may help to conv9ce patrons ( ! importance ( elim9at+ faults 9 ! milk2 x furni%es ! *eese-mak] a cumulative record ( 8 exp]i5ces 9 h&l+ milk ) special qualities1 su* z high or l[ fat-cont5t1 ov]-acidity or ta9ts4 ,s9ce ,*$d> rip5+ cov]s a p]iod ( weeks & mon?s1 no op]ator c rememb] p>ticul> lots ( milk suffici5tly well to be able to use 8 exp]i5ce on ! int]pretation ( ! qualities f\nd 9 ! rip5$ product4 ,illu/ration3 ,,fig4 #bi4--;,deliv]+ milk to ! *eese factory4 #aic4 ,! milk4--,x is ! usual practice to deliv] ! milk to ! *eese factory ea* morn+ 7,fig4 #bi74 ,! night's milk is cool$ & kept clean & cold until deliv]$ at ! factory4 ,x is advisable n to mix ! cold night's milk & ! w>m morn+'s milk1 b to deliv] !m 9 sep>ate cans to ! *eese factory at ! same "t4 ,! milk is weigh$1 sample = fat te/ tak5 & !n run into ! vat 7,fig4 #cj74 ,! receiv+ or tak+ 9 ( ! milk is "o ( ! mo/ important p>ts ( ! *eese factory "w4 ,x is practically z important z ! actual manufactur+ ( ! *eese4 #ba ,,*eese4 ,?is c>d mu/ rema9 ) lot 44444444444 f ! milk room until ! f9i%$ product is ready to leave ! build+1 !n x %\ld be h&$ to in/ructor4 ,,mak+ ,day & ,date 44444444444444444444444444444444 ,vat 444444444444444 ,milk ,us$ ,milk 444444444444444444444444444444444444 ,appe>ance ( ,milk 4444444444444444 444444444444444444444444444444444444 ,odor 444444444444444444444444444444 444444444444444444444444444444444444 ,ta/e 44444444444444444444444444444 ,total p\nds 444444444444 ,wea!r conditions 4444444444444444 ---------------------------------------- -------------------------------- 44444444444 fat 44444444444lbs4 fat ,/>t] ,k9d us$44444444444444444444444444 4444 solids n fat 4444lbs4 s4n4f4 ,flavor44444444444444444444444444444 ,acidity4444444444444444444444444444 4444 case9 4444lbs4 case94 ,am\nt us$4444444444 us$4444444 ---------------------------------------- --------------------------------- ,"t ( ,m9utes ,acid ,temp]ature add+ />t] 444444 ,9 ,milk ( milk :5 receiv$ :5 />t] add$444 add+ r5net 444444 :5 receiv$444444444444 :5 r5net add$4444 be=e add+ />t]4444 :5 :ey remov$4444 coagulation 444444 aft] add+ />t]44444 at press+4444444444 :5 r5net add$44444444---------------------- cutt+ 444444 ,r5net ,te/ :5 milk receiv$444 turn'g on /eam 444444 ,9 ,:ey aft] add+ />t]4 aft] curd is cut4444444 :5 r5net add$4444 turn'g (f /eam444444 at dipp+44444444444444 ---------------------- at pack+44444444444444 ,hot ,iron ,te/ dipp+ 444444 at mill+ at dipp+44444444444 at mill+ at pack+44444444444 pack+ 444444 at salt+ at salt+44444444444 ---------------------------------------- -------- mill+ 444444 ,condition ( ,curd salt+ 444444 :5 cut4444444444444444444444444444444444444 444 :5 pack$44444444444444444444444444444444444 44 hoop+ 444444 :5 mill$44444444444444444444444444444444444 44 :5 salt$44444444444444444444444444444444444 44 press+ 444444 :5 press$4444444444444444444444444444444444 44 ---------------------------------------- --------- dress+ 444444 ,am\nt p] ,color ,r5net ,salt #ajjj lbs4 milk 444444444444444444444444444 ,total "t f 4444 sett+ to press+ ,total ,am\nt 444444444444444444444444444 ---------------------------------------- ----------------------------- fat 9 lbs4 fat e/imat$ ,if comm5ts are add$ on 4444444:ey 4444444 s lo/4 rev]se side1 put cross "h444444444444 ( total milk ,"w & 4444fat lo/ 9 :ey ,obs]vations by4444444444444444444444444 ,assi/$ by44444444444444444444444444444444444444 4444444444444444444444444 ---------------------------------------- ---------------------------------- ,,yield ,day & ,date4444444444444444444444444 ,"t44444444444444444444444 ,s]ial ,weight ( *eese :5 remov$ f press to cur+ room1444444lbs4 ,no4444 lbs4 milk = ,k9d ( *eese made lbs4 *eese p] 4444444444"o lb4 *eese4 4444444444444444444 444444#ajj lbs4 milk lbs4 *eese = "o ,no4 ( *eese made4 lbs4 *eese = "o 4444444444lb4 fat 9 milk4 4444444444444444444 4444lb4 total solid ,if comm5ts are add$ on rev]se side put cross "h44444444444 ,"w & obs]vations by44444444444444444444444444444444444444 444444444444 ---------------------------------------- ---------------------------------- ,arrang$ by ,w4 ,w4 ,hall4 ,illu/ration3 ,,fig4 #cj4--,receiv+1 sampl+1 weigh+ & runn+ ! milk into ! *eese vat4 ,any milk high 9 acid or ) a bad flavor %\ld be avoid$4 ,x is (t5 bad policy to reject ! milk1 = a neighbor+ factory w accept x & ! factory n only loses ! milk b also ! patron4 ,factories %\ld h an agreem5t to prev5t ?is4 ,! acidity c be det]m9$ by ! acid te/1 b ! detection ( flavors mu/ be made by ! *eese-mak] himself ) ! aid ( smell & ta/e4 ,_m ( ! bad flavors 9 ! *eese c be trac$ to ! poor quality ( ! milk4 ,"o ( ! wor/ qualities 9 milk & *eese is ! pres5ce ( gas-produc+ organisms4#hh ,any milk :i* %[s gassy f]m5tation %\ld be reject$1 = x is difficult to make *eese f ?is & at be/ !re w be a l>ge loss dur+ ! manufactur+ process4 ,! *eese may h a bad flavor & develop p9-holes & 9 extreme cases may puff up l a ball4 ,! p]son receiv+ ! milk %\ld talk to ! f>m]s or dairy-m5 ab\t ! prop] c>e ( ! ut5sils & milk4 ,he mu/ see t ! cans are kept clean4 ,"o v bad practice is to deliv] milk & take home :ey 9 ! same cans4 ,! cans1 z !y are br\ght back f ! *eese factory full ( :ey1 are (t5 left 9 ! b>n or ne> a hog-p5 until ! :ey is f$4 ,unless su* cans are empti$ imm$iately on return+ to ! f>m & !n r9s$ out ) cold wat]1 ?or\ghly wa%$ & scald$1 bad flavors may develop 9 ! *eese4 ,x is ?\ght t ?is causes fruity or sweet flavor1 :i* resembles t ( fruits su* z raspb]ries1 /rawb]ries or p9eapples4 #aid4 ,rip5+ ! milk4--,a slight developm5t ( acidity is requir$3 7a7 to obta9 ! =mation ( a firm curd2 & 7b7 to e/abli% imm$iate dom9ance ( a desirable type ( lactic organism :i* w produce ! l>ge am\nt ( acid requir$ lat] 9 ! *$d>+ process4 ,! developm5t ( ?is acidification be=e ! addition ( r5net is kn[n z ! rip5+ ( ! milk4 ,! ext5t ( rip5+ advis$ by diff]5t s*ools ( mak]s has v>i$ f an acidity ( #j4bj ( #a p] c5t or ev5 slightly high] p]c5tage titrat$ z lactic acid1 to ab\t #j4ag ( #a p] c5t z n[ pref]r$ by "s ( ! mo/ successful gr\ps ( work]s4 ,! rip5ess ( ! milk c also be det]m9$ by ! use ( ! r5net te/4 ,! milk may be rip5$ by all[+ ! lactic organisms already pres5t 9 ! milk to develop naturally4 ,?is requires consid]able "t & :ile ! lactic acid-=m+ bact]ia are develop+1 o!r & undesirable f]m5tations may be tak+ place1 s t ! good results :i* %\ld foll[ ! un9t]rupt$ developm5t ( ! lactic acid-=m+ organisms are lo/4 ,/>t] is commonly us$ to produce ! desir$ rip5+ ( ! milk4 7,= ! prep>ation ( />t] see ,*apt] ,,iv47 ,illu/ration3 ,,fig4 #ca4--,/eel *eese vat4 ,"s mak]s put ! />t] into ! empty vat 7,fig4 #ca7 & add ! milk z x is receiv$2 o!rs add x to ! total volume ( cold milk & !n beg9 to heat x4 ,:5ev] ! />t] is us$1 x %\ld be /ra9$ to remove lumps4 ,^! lumps might cause a mottl$ color 9 ! *eese4 ,! be/ practice calls = an acidity or a r5net te/ ( ! mix$ milk aft] x has be5 br\ght to ! sett+ temp]ature 9 ! vat4 ,) milk te/$ at ?is /age & ! volume ( milk 9 ! vat kn[n1 ! *eese-mak] is able to calculate closely ! am\nt ( />t] ne$$4 ,:5 ! quantity ( />t] to use is 9 d\bt1 ! am\nt add$ %\ld be "u r ?an ov] ! e/imate1 s9ce ! ne$ ( m c be det]m9$ by mak+ frequ5t r5net & acid te/s 9 a v few m9utes )\t damage to ! *eese4 ,if too mu* />t] has be5 us$1 acid or s\r *eese is usually obta9$1 ) loss 9 m>ket quality4 ,an ov]-developm5t ( acidity at any /age ( ! manufactur+ process affects ! flavor1 body & texture1 color & f9i% ( ! *eese4 ,! product is kn[n z a s\r *eese1 & c usually be id5tifi$ by its s\r ta/e & smell4 ,a s\r *eese :ile cur+ w seldom develop a normal ,*$d> flavor & ! texture w be h>d & h>% & v brittle4 ,! body w n be smoo? b h>% & gra9y4 ,! ov]-developm5t ( acid w %[ by fad+ or blea*+ ! color4 ,a s\r *eese usually leaks :ey = a few days aft] be+ plac$ on ! cur+-room %elves4 ,rip5+ ! milk is "o ( ! mo/ important p>ts ( *eese-mak+4 ,prop] rip5+ places ! acid f]m5tations "u ! control ( ! *eese-mak] s t he may "k :at results w foll[ 8 labors4 ,! op]ator c control ! acidity :ile rip5+ ! milk1 b aft] ! r5net is add$ all control ( ! acidity is lo/4 ,f t "t1 ! moi/ure mu/ be regulat$ 9 proportion to ! acidity4 ,be=e sett+1 ! milk %\ld be rip5$ to su* a po9t z to leave at lea/ two & "o-half h\rs f ! "t t ! r5net extract is add$ until ! acid developm5t has rea*$ ! /age at :i* x is necess>y to remove ! :ey4 ,by ! acid te/ ! milk may v>y f #j4af to #j4ah ( #a p] c5t1 b no def9ite /atem5t c be giv5 = ! r5net te/4 ,?is c be det]m9$ only by comp>ison f day to day4 ,= op]ation ( r5net te/ see ,*apt] ,v4 ,dur+ ?is p]iod ( two & "o-half h\rs1 ! curd is =m$1 !n cut1 & ! temp]ature is rais$ f #hd or #hf ,f4 7! temp]ature at :i* ! r5net extract is add$7 to ab\t #ih to #ajj ,f4 ,! curd mu/ be kept agitat$ s t ! p>ticles w n mat toge!r2 ?is is necess>y to obta9 suffici5t contraction ( ! p>ticles ( curd ) ! prop] r$uction ( wat]-cont5t4 ,if ! milk becomes too ripe 7too s\r7 be=e ! r5net is add$1 !re w n be suffici5t "t = ^! /eps to take place naturally4 ,9 su* cases special means are requir$ to firm ! curd4 ,^! result 9 a loss ( bo? quality & quantity ( *eese4 ,on ! o!r h&1 if ! milk is n rip5$1 b ! r5net extract add$1 reg>dless ( ! acid developm5t1 "o ( ! important natural =ces = expell+ ! moi/ure is lo/4 ,! "t requir$ = ! p>ticles ( curd to contract is mu* prolong$1 ! expulsion ( :ey is usually inadequate & ! curd rema9s 9 a s(t or wet condition4 ,us+ too mu* />t] is almo/ equally bad1 = al?\gh x ha/5s ! mak+ process1 x produces a s\r or acid *eese4 #aie4 ,sett+ or coagulat+4--,! milk = ,*$d> *eese-mak+ is heat$ to #hf to #hh ,f4 or occasionally a slightly l[] temp]ature4 ,?is temp]ature is f\nd by exp]im5t to give ! texture ( curd mo/ favorable = ! desir$ results4 ,al?\gh "s *eese-mak]s "w z l[ z #hd ,f41 ! texture ( su* curd is too s(t & coagulates too sl[ly4 ,! v slight *ange ( #b ,f4 produces curd :i* coagulates m quickly & is t\gh] & firm]4 ,if ! *eeses are to be color$1 ! color %\ld be add$ aft] all ! />t]4 ,x %\ld be ?or\ghly & ev5ly mix$ ) ! milk to insure an ev5 color 9 ! *eese4 ,if ! color is add$ be=e ! />t]1 !re are likely to be :ite specks 9 ! *eese1 on acc\nt ( ! coagulat$ case9 9 ! />t]4 ,! am\nt ( color to use dep5ds on ! t9t desir$ 9 ! *eese4 ,x v>ies f #a_/c to ounce to #ajjj p\nds ( milk = a light /raw color to #a to #b ounces = #ajjj p\nds ( milk = a deep r$ color4 ,en\gh r5net %\ld be us$ to produce a curd firm en\gh to cut 9 tw5ty-five to ?irty-five m9utes4 ,! necess>y am\nt w v>y ) ! /r5g? ( ! r5net extract itself1 ) ! acidity1 ! temp]ature1 ! nature ( ! lot ( milk1 & ) ! individual aims ( ! mak] 9 :i* he adju/s ! o!r factors to 8 pref]5ces z to rapidity ( r5net action4 ,) ! usual comm]cial extract1 ! ne$$ am\nt ranges f #b4e to #d ounces = #ajjj p\nds ( milk4 ,z = all v>ieties ( *eese1 ! r5net extract %\ld be dilut$ 9 cold wat] at ab\t "o "p r5net to =ty p>ts wat] & ?or\ghly /irr$ into ! milk4 7,see ,*apt] ,v47 #aif4 ,cutt+4--,! object ( cutt+ is to obta9 an ev5 expulsion ( ! moi/ure f ! curd4 ,! curd is cut z soon z x becomes firm en\gh4 ,to det]m9e ?is1 v>i\s te/s may be us$4 ,"s op]ators te/ x by press+ x away f ! side ( ! vat1 consid]+ x ready to cut :5 x sep>ates cleanly f ! metal4 ,! te/ mo/ commonly us$ is to ins]t ! index f+] obliquely into ! curd1 !n to />t to split ! curd ) ! ?umb & f9ally to raise ! f+] g5tly2 if ready to cut1 ! curd w split cleanly ov] ! f+] & cle> :ey w sep>ate to fill ! op5$ crack4 ,ano!r arbitr>y b m or less satisfactory rule is t ! "t f add+ ! r5net until cutt+ %\ld be two & "o-half times t f ! addition ( r5net until ! fir/ sign ( coagulation is obs]v$4 ,! condition ( ! curd itself is ! be/ guide to %[ :5 x is ready to cut4 ,! condition ( ! curd is con/antly *ang+1 s t 9 a l>ge vat1 if ! cutt+ is n begun until ! curd is 9 ! be/ condition1 by ! "t ! la/ ( ! curd is cut x w be too h>d or firm4 ,x is bett] to beg9 :ile ! curd is a trifle too s(t s t ! cutt+ w be tak+ place :ile ! curd is at ! prop] /age4 ,at be/ ! la/ ( ! curd may become too h>d4 ,if too h>d1 x w break ahead ( ! knife in/ead ( cut4 ,break+ causes m fat loss ?an cutt+ because !re is m surface expos$ & h5ce m fat globules4 ,! s(t] ! curd :5 cut1 ! quick] & easi] ! moi/ure c be expell$4 ,if ! curd is cut :5 s(t1 c>e mu/ be ex]cis$ n to /ir x too h>d imm$iately aft] cutt+4 ,s(t curd breaks v easily4 ,:5 ! curd is cut s(t & !n /irr$ vigor\sly1 !re is a l>g] loss ( fat ?an :5 ! curd becomes h>d be=e x is cut4 ,two knives are us$ to cut ! curd4 7,see ,fig4 #aa47 ,^! knives may h ei!r wire or blades = cutt+4 ,! space betwe5 ! wires or blades v>ies f #e_/af to in*4 ,knives us$ %\ld h blades or wires close en\gh toge!r to cut ! pieces z small z desir$1 )\t a second cutt+4 ,:5 ! curd has to be cut a second "t x usually results 9 pieces ( unev5 sizes1 because ! pieces already cut _c be ev5ly split 9 two4 ,"o set ( knives has horizontal & ! o!r p]p5dicul> blades or wires4 ,! curd is cut ! long way ( ! vat ) ! horizontal knife & l5g?wise & crosswise ) ! p]p5dicul> knife s t ! result is small cubes or oblongs ( curd4 ,"s *eese-mak]s pref] to use "o knife fir/ & "s ! o!r1 b ! result %\ld be a curd cut into pieces ( uni=m size4 ,! small] ! p>ticles ( curd or cubes are cut1 ! quick] ! curd w firm up or cook4 ,if n cut uni=mly1 ! *anges tak+ place lat] 9 ! curd p>ticles w n be uni=m1--! small pieces w be h>d & dry :ile ! l>ge ones w be s(t & mu%y4 ,illu/ration3 ,,fig4 #cb4--,! prop] way to put ! knife into ! curd4 ,c>e %\ld be tak5 to let ! knife cut its way into ! curd 7,fig4 #cb74 ,if ! knife is pu%$ into ! curd1 x w break x & cause a l>ge loss ( fat4 ,! same is true :5 tak+ ! knives out ( ! curd4 ,! loss ( fat due to cutt+ is v simil> to ! loss ( sawdu/ :5 saw+ a bo>d4 ,x may be consid]$ a necess>y evil4 ,! loss due to cutt+ is ab\t #j4c ( #a p] c5t ( fat 9 ! :ey & ! loss ( case9 ab\t #j4a ( #a p] c5t 9 ! :ey4 ,illu/ration3 ,,fig4 #cc4--;,acme curd rake4 ,illu/ration3 ,,fig4 #cd4--,mc,pherson curd agitator4 #aig4 ,heat+ or cook+ ! curd4--,aft] ! curd is cut1 ! pieces 7cubes7 rapidly settle to ! bottom ( ! vat & t5d to mat toge!r4 ,to prev5t ?is1 ! curd mu/ be kept /irr$4 ,:5 /irr+ fir/ beg9s1 ! curd is s(t & v readily brok54 ,"s *eese-mak]s pref] to /ir by h& = ! fir/ few m9utes aft] cutt+1 :ile ! curd is s(t4 ,! importance ( c>eful h&l+ c h>dly be ov]-emphasiz$4 ,no matt] h[ well ! curd has be5 cut1 if ! /irr+ is p]=m$ 9 a c>eless mann] 9 ! e>ly /ages1 x w be brok5 into unev5 siz$ pieces & a consid]able loss ( fat w result4 ,a wood5 hay rake or a ,mc,pherson curd agitator 7,figs4 #cc1 #cd7 may be us$ to /ir ! curd4 ,me*anical curd agitators are us$ 9 "s *eese factories4 ,!re are sev]al makes4 7,see ,fig4 #ce47 ,^! agitators save mu* h& labor1 al?\gh "s /irr+ by h& mu/ be done 9 connection ) !m4 ,! me*anical agitators d n /ir ! curd 9 ! corn]s ( ! vat2 ?is mu/ be done ) ! h& rake4 ,x is ! usual practice to /ir ! curd imm$iately aft] cutt+ = five to t5 m9utes be=e ! me*anical agitators are us$4 ,?is is necess>y to give ! curd a slight *ance to firm z ! me*anical agitators t5d to break x up4 ,aft] cutt+1 a ?9 film =ms on ea* piece ( curd4 ,?is film holds ! curd p>ticles1 especially ! fat4 ,break+ ! films on ! cubes causes loss ( fat4 ,if lumps =m at ! e>ly /age1 by matt+ ( ! curd p>ticles1 viol5t /irr+ is requir$ to sep>ate !m4 ,:5 su* lumps are brok5 up1 new cleavage l9es are =m$ ) loss ( fat1 because ! orig9al films surr\nd+ ! s(t curd fuse s firmly t ! curd cubes d n sep>ate b actually break4 ,new surfaces are ?us =m$ ) consequ5t fat loss4 ,rapid %r9kage ) expulsion ( :ey takes place dur+ ! fir/ few m9utes ( g5tle agitation4 ,be=e any heat is appli$ to ! vat1 suffici5t :ey %\ld h sep>at$ or =m$ to float ea* piece ( curd sep>ately4 ,?is w require t5 to fifte5 m9utes f ! "t ( cutt+4 ,illu/ration3 ,,fig4 #ce4--,two types ( me*anical curd agitators4 ,?us f> ! fir/ ( ?ree di/9ct factors :i* expel ! moi/ure f ! curd has be5 consid]$3 7#a7 ! action ( ! r5net2 7#b7 ! developm5t ( ! lactic acid2 & 7#c7 ! application ( heat4 ,^! =ces mu/ h "t to act naturally4 ,if heat is appli$ too soon aft] ! curd is cut or if ! temp]ature is rais$ too rapidly1 x causes a ?ick film to =m on ! pieces ( curd :i* int]f]es ) ! escape ( ! :ey4 ,! outside ( ! curd becomes firm b ! inside rema9s v s(t4 ,a curd :i* is cook$ on ! outside only feels firm :5 /irr$ by h& 9 ! :ey1 b :5 a h&ful is squeez$ ! s(t c5t]s are notic$4 ,to firm su* curd masses requires viol5t /irr+1 :i* w break ! ?ick t\gh film4 ,?is all[s ! moi/ure to escape & also increases ! fat loss4 ,! rapidity ( heat+ %\ld dep5d on ! condition ( ! curd & ! am\nt ( acid develop$4 ,! heat %\ld keep pace ) ^!4 ,:5 ready to raise ! temp]ature1 ! lea/ am\nt ( /eam possible %\ld be all[$ to pass ?r\gh ! valve4 ,?is %\ld raise ! temp]ature v gradually4 ,if heat is appli$ too quickly at fir/1 x w cause ! curd to lump4 ,a safe rule is to raise ! temp]ature "o degree 9 ! fir/ five m9utes aft] ! /eam has be5 turn$ on4 ,! heat+ %\ld progress sl[ly until ! :ole mass ( curd 9 ! vat has rea*$ a temp]ature ( #ij to #ib ,f4 ,! usual temp]ature to :i* ! curd is heat$ or cook$ is #ih ,f4 to #ajj ,f4 ,! l[] ! temp]ature t c be us$ & prop]ly firm ! curd1 ! bett] w be ! body ( ! *eese4 ,if ! curd is heat$ too high1 x w become h>d1 :i* causes a dry h>d corky *eese4 ,aft] ?is temp]ature has be5 rea*$1 !re is n su* a t5d5cy = ! curd p>ticles to /ick toge!r nor are !y s easily brok5 9 /irr+4 ,x %\ld require1 "u normal conditions1 n less ?an ?irty to =ty-five m9utes1 f ! "t ! /eam is turn$ on1 to raise temp]ature ( ! curd f ! sett+ temp]ature to t necess>y to firm ! curd4 ,if a %ort] "t is all[$ to raise ! temp]ature1 ! curd w n h opportunity to contract naturally4 ,! temp]ature requir$ to expel ! moi/ure prop]ly v>ies ) ! p]c5tage ( fat 9 ! milk4 ,if ri* 9 fat 7#d4e to #e4e p] c5t7 milk requires a temp]ature ( #ih to #ajd ,f4 to firm ! curd1 :ile ! same result c be accompli%$ ) milk te/+ #c4j to #c4e p] c5t fat at a temp]ature ( #id to #if ,f4 ,a high] temp]ature is ne$$ 9 w9t] ?an 9 summ] because ! milk is usually ri*] 9 fat4 ,9 a wat]-jacket$ vat1 all[ance mu/ always be made = ! rise 9 temp]ature due to ! wat] surr\nd+ x4 ,! wat] may be remov$ if !re is dang] ( ! temp]ature go+ too high4 ,h[ev]1 x is bett] to gauge ! heat s t ! wat] may be left1 z ?is helps to hold ! curd at an ev5 temp]ature1 especially 9 cold wea!r4 ,9 a /eam-heat$ vat !re is n s mu* dang] ( ! temp]ature runn+ up4 ,! /irr+ mu/ be kept up aft] ! /eam has be5 turn$ (f until ! curd has rea*$ su* a /age ( contraction t x w n readily pack or mat 9 ! bottom ( ! vat4 ,aft] ! curd rea*es ?is /age x may be all[$ to settle to ! bottom & /irr$ only occasionally until x is "t to remove ! :ey4 ,if ! *eese room is n w>m & !re is dang] ( ! curd cool+1 a cov] %\ld be plac$ on ! vat4 ,! curd %\ld n be all[$ to settle = m ?an fifte5 m9utes )\t /irr+ to keep ea* piece sep>ate4 ,?is is necess>y to obta9 uni=m contraction ( all curd masses4 #aih4 ,remov+ ! :ey4--,to p]mit ! normal *anges 9 ! curd to take place naturally1 two & "o-half h\rs f ! "t ! r5net extract is add$ is ord9>ily requir$ be=e ! :ey is drawn4 ,! "t ( remov+ ! :ey is det]m9$ by two factors3 "o1 ! acid developm5t1 & ! o!r1 ! firmness ( ! curd4 ,= ! be/ results1 x is bett] to h ! firmness ( ! curd a trifle ahead ( ! acid developm5t4 ,:5 ! prop] acid developm5t has be5 rea*$1 ! :ey mu/ be remov$1 reg>dless ( ! firmness ( ! curd4 ,if ! curd has n become firm en\gh by natural =ces1 :5 ! acid developm5t has rea*$ ! prop] /age to remove ! :ey1 x mu/ be firm$ by o!r means4 ,if x is n firm en\gh1 ei!r by natural or artificial means1 :5 ! :ey is remov$1 a s\r *eese is ! result4 ,! acid developm5t %\ld n be all[$ to g beyond #j4af to #j4ai ( #a p] c5t acidity 9 ! :ey by ! acid te/ or #a_/af to #a_/h ( an in* ( acid on ! hot-iron te/1 be=e ! :ey is remov$4 #aii4 ,hot-iron te/4#hi--,?is te/ is employ$ to det]m9e ! am\nt ( acid 9 ! curd4 ,a piece ( iron1 su* z an iron pipe two feet long1 is heat$ 9 ! fire to prop] temp]ature4 ,if ! iron is too hot x w burn ! curd1 & if n hot en\gh ! curd w n /ick to ! iron4 ,:5 hot1 x is tak5 f ! fire & wip$ clean ) a clo?4 ,a h&ful ( curd is tak5 f ! vat & squeez$ dry1 ei!r 9 ! h& or 9 a clo?4 ,?is curd is c>efully press$ aga9/ ! hot iron & drawn away4 ,if ! iron is at ! "r temp]ature & ! curd has suffici5t acid developm5t1 ! curd w /ick to ! iron & :5 pull$ away w =m f9e ?reads4 ,! l5g? ( ^! ?reads det]m9es ! am\nt ( acid 9 ! curd4 ,! acid is usually spok5 ( 9 t]ms ( ! l5g? ( ?reads1 z #a_/h in* ( acid1 in* ( acid & ! l4 ,! curd mu/ h a slight developm5t ( acid be=e x w /ick to ! iron4 ,?is te/ takes advantage ( ! peculi> prop]ties#ij ( curd :i* are produc$ by ! action ( ! acid on ! case94 #bjj4 ,firmness ( ! curd4--,! *eese-mak] mu/ be able to judge ! firmness ( ! curd by physical exam9ation4 ,! p>ticles ( curd %\ld h %runk5 to ab\t "o-half _! orig9al size & %\ld be ( uni=m consi/5cy ?r\gh\t2 !y %\ld n h any s(t c5t]s4 ,! curd %\ld be firm & spr+y4 ,:5 a d\ble h&ful is press$ & sudd5ly releas$1 ! curd p>ticles %\ld spr+ ap>t4 ,! curd %\ld h a %otty feel+ :5 9 ! :ey4 ,if ! curd has atta9$ ! prop] firmness1 & ! acid has n rea*$ ! correct /age to remove ! :ey1 x may be left 9 ! :ey until suffici5t acid developm5t has be5 atta9$4 ,?is is liable to cause ! curd to become too firm & to result 9 a h>d dry *eese4 ,if !re is no evid5ce ( ! pres5ce ( undesirable organisms1 su* z bad odors1 or gas holes 9 ! curd1 x is bett] to remove ! :ey & develop ! acid :5 ! curd is 9 ! pack4 ,! pack ref]s to ! fir/ pil+ ( ! curd4 ,illu/ration3 ,,fig4 #cf4--,:ey siphon ) /ra9]4 ,! :ey may be remov$ ei!r by means ( a faucet or gate 9 ! vat or by a siphon 7,fig4 #cf74 ,) ei!r =m ( removal a :ey-/ra9] 7,fig4 #cg7 %\ld be us$ to prev5t loss ( curd p>ticles4 ,x requires consid]able "t = ! :ey to escape f a l>ge vat4 ,aft] ! curd has be5 heat$ to ! prop] temp]ature1 x is well to remove a portion ( ! :ey4 ,9 do+ ?is ! surface ( ! :ey %\ld n be drawn d[n q to ! top ( ! curd4 ,:5 ready1 ! rema9+ :ey c be quickly remov$4 ,illu/ration3 ,,fig4 #cg4--,:ey /ra9] ) sp\t to fit into ! gate 9 ! vat4 ,if x is decid$ t ! curd is n firm en\gh1 :5 ! :ey is drawn d[n to ! surface ( ! curd & ! acid has develop$ suffici5tly1 ! curd %\ld be firm$ up 9 ! :ey by /irr+ x vigor\sly by h& be=e ! rema9d] ( ! :ey is remov$4 ,?is is commonly call$ h& /irr+4 ,?is difficulty results ei!r f ! use ( too mu* />t] or f hold+ ! milk until too mu* acid developm5t has tak5 place be=e add+ ! r5net4 ,h& /irr+ accompli%es :at natural =ces w\ld accompli% if giv5 suffici5t "t4 ,if ! curd does n firm naturally 9 ! :ey1 !re is a l>ge loss ( fat & o!r solids1 because ! pieces ( curd w h to be brok5 up to all[ ! wat] to escape f ! s(t c5t]s ( ^! masses4 ,?is loss c usually be r$uc$ by firm+ ! curd 9 ! :ey or add+ wat] r ?an by /irr+ )\t ei!r wat] or :ey4 ,if ! curd is n prop]ly firm$1 x c>ries extra :ey into ! *eese4 ,) ! increase 9 :ey1 ! am\nt ( milk-sug> c>ri$ into ! *eese increases4 ,?is extra milk-sug> attack$ by bact]ia produces an excess ( lactic acid1 :i* results 9 s\r *eeses4 ,?is expla9s :y ! curd is plac$ beyond ! dang] ( ov]-developm5t ( acid by remov+ s l>ge a portion ( ! :ey4 ,if ! curd is prop]ly firm$ 9 ! :ey & ! :ey is remov$ be=e too mu* acid has develop$1 x is impossible to make a s\r *eese4 #bja4 ,ga!r+ ! curd toge!r4--,be=e ! la/ ( ! :ey has be5 remov$1 ! curd %\ld be pu%$ back f ! faucet into ! upp] two-?irds ( ! vat & spread 9 an ev5 lay]4 ,?is lay] %\ld be six to eight in*es ?ick4 ,! curd c be pu%$ back ) ! rake or a bo>d :i* w fit crosswise 9 ! vat1 9 :i* are _m holes4 ,z soon z ! :ey has be5 remov$ s t !re is n en\gh to wa% ! curd into ! l[] "p ( ! vat1 ! vat %\ld be tilt$ & a dit* eight to t5 in*es wide cut 9 ! curd ?r\gh ! c5t]4 ,! curd f ! dit* %\ld be remov$ to ei!r side & spread ev5ly4 ,z soon z all ! :ey has be5 remov$1 ! pieces ( curd scatt]$ ab\t 9 ! vat %\ld be ga!r$ up & plac$ ) ! rema9d]4 ,9 "s factories1 in/ead ( matt+ ! curd 9 ! vat1 a curd s9k is us$4 ,?is is a wood5 receptacle ab\t ! size ( ! vat b n s deep1 ) a slatt$ false bottom4 ,x is fitt$ ) ca/ors s t x c be easily mov$ ab\t4 ,a clo? is plac$ 9 ! s9k & ! curd & :ey are dipp$ ^u ! clo?4 ,! :ey escapes v rapidly ?r\gh ! clo?4 ,! curd s9k is an advantage 9 ^? cases 9 :i* x is desirable to remove ! :ey f ! curd quickly1 su* z high acid curds :i* h to be h& /irr$ to firm ! curd4 ,! disadvantage lies 9 ! "w requir$ to keep ! s9k & ! l>ge clo? clean4 #bjb4 ,matt+ or *$d>+ is ! di/9ctive feature ( ! ,*$d> process4 ,x is ! pil+ & matt+ ( ! curd4 ,:e!r ! curd is matt$ 9 ! vat or 9 ! curd s9k1 ! process is practically ! same4 ,! object ( *$d>+ is ?ree-fold3 7#a7 to control ! incorporation ( moi/ure2 7#b7 to control undesirable f]m5ts1 if pres5t 9 ! curd2 7#c7 to develop ! texture desir$ 9 ! *eeses4 ,illu/ration3 ,,fig4 #ch4--;,a *eese knife4 ,aft] ! curd 9 ! vat has become matt$ s t ! p>ticles /ick toge!r1 ! masses on ei!r side ( ! c5tral *annel are cut crosswise into /rips ) a *eese knife 7,fig4 #ch74 ,! wid? ( ! /rip dep5ds on ! wat]-cont5t ( ! curd at ?is /age4 ,! m wat]1 ! small] %\ld be ! pieces ( curd4 ,?is all[s ! :ey to dra9 away mu* m rapidly4 ,z soon z ! /rips ( curd are cut1 !y %\ld be turn$ ov] or /ood on edge4 ,a dra9 %\ld be left along ! middle l9e ( ! vat & on ea* side4 ,?is p]mits ! :ey to run away freely4 ,if1 on ! o!r h&1 ! outlet is damm$ up1 ! curd may become :ey-soak$4 ,?is produces a s(t mu%y *eese :i* sometimes is acidy or s\r4 ,aft] ! curd is turn$ ea* "t1 all crumbs ( curd brok5 (f %\ld be bru%$ und]nea? ! masses ( curd s t !y w mat ) x4 ,!y %\ld nev] be plac$ on top ( ! curd because !y w n unite b w become dry & h>d4 ,if ! crumbs are n kept bru%$ up1 !y become dry & w cause an op5 textur$ granul> *eese & possibly lumps 9 ! *eese4 ,aft] ! pieces ( curd h be5 turn$ sev]al times1 & ! :ey has fairly completely dra9$ away1 !y may be pil$ fir/ two deep1 !n ?ree deep & s on1 ! dep? ( ! pil+ be+ gaug$ by ! s(tness or am\nt ( wat] 9 ! curd & ! temp]ature4 ,! high] ! curd is pil$1 ! m wat] x w reta9 7assimilate71 s t ! am\nt ( moi/ure 9 ! curd is regulat$ by ! size ( ! pieces into :i* x is cut & ! rapidity & dep? to :i* x is pil$4 ,! curd %\ld n be left too long f ! "t x is turn$ until x is turn$ aga94 ,?is p]iod is usually ab\t t5 to fifte5 m9utes4 ,! moi/] ! curd1 ! m (t5 x %\ld be turn$4 ,9 turn+1 c>e %\ld be tak5 to keep ! ends at ! same temp]ature z ! rema9d]4 ,?is c be done by pil+ !m inside1 !reby keep+ !m w>m4 ,!re is a t5d5cy = ! ends ( ! pieces ( curd to rema9 granul> & s cause an op5-textur$ *eese4 ,dur+ ! *$d>+ process1 ! temp]ature %\ld be r$uc$ uni=mly & gradually4 ,if !re is dang] ( ! curd becom+ too cold1 ! vat %\ld be cov]$ & a pail ( hot wat] may be plac$ inside1 if x is deem$ necess>y4 ,! temp]ature ( ! curd %\ld n be all[$ to g bel[ #he to #ij ,f4 ,if kept too w>m1 ! curd w become s(t & pla/ic1 & if too cold1 x w n mat toge!r4 ,:ile ! curd is be+ turn$ & pil$1 its physical prop]ties are *ang+4 ,! acid develops4 ,:5 ! *$d>+ process is complet$1 ! curd %\ld be ela/ic1 smoo? & fibr\s4 ,! curd %\ld h ! close meaty texture desir$ 9 ! *eese4 ,if ?is /ep 9 ! process is neglect$1 defects may appe> lat] 9 ! body1 texture & flavor ( ! *eese4 ,attempts to pile ! curd too fa/ result 9 a s(t1 mu%y1 op5-textur$ product4 ,su* *eese has me*anical holes1 9 :i* moi/ure collects1 & s is likely to cause rot :ile cur+4 ,if gas is detect$ ei!r be=e or dur+ ! *$d>+ process1 ! curd %\ld be pil$ until ! gas holes are no long] r\nd b flat4 ,if ! gas holes are n flatt5$ or oblit]at$ dur+ ?is process1 ! *eeses w be v liable to puff on ! %elves 9 ! cur+-room4 ,! curd %\ld be h&l$ until ! gas holes flatt5 out ev5ly1 al?\gh ?is may require consid]able "t4 ,at be/1 gassy curd w nev] produce ! highe/ grade ( *eese4 ,*$d>+ or pil+ ! curd is n ?or\ghly und]/ood by mo/ *eese-mak]s4 ,because ! moi/ure conta9s ! milk-sug>1 !re is dang] ( hav+ s mu* moi/ure pres5t 9 ! *eese t x w become s\r f ! action ( ! lactic acid-=m+ bact]ia on ! milk-sug>4 ,a *eese may be sweet :5 made & lat] become s\r because x conta9s too mu* moi/ure or milk-sug>4 ,?is is kn[n z %elf s\r+4 ,= ! prop] *$d>+ ( a curd1 x is necess>y t x be prop]ly firm$ 9 ! :ey4 ,if ! moi/ure is n ev5ly incorporat$1 ! *eese w h a mottl$ color4 ,! pieces t h ! m moi/ure w be light] color$4 ,if ! prop] am\nt ( moi/ure is n incorporat$1 ! *eese w be dry & h>d1 & if too mu*1 s(t & pa/y4 #bjc4 ,mill+ ! curd4--,! l>ge pieces =m$ by ! *$d>+ process mu/ be cut into small ones be=e ! curd c be easily put into ! hoop4 ,?is is call$ mill+4 ,prop]ly mill$ curd c be salt$ ev5ly1 cools m quickly & uni=mly & c be di/ribut$ ev5ly 9 ! hoops4 ,! prop] "t to mill ! curd is det]m9$ by its physical condition4 ,"s curds w *$d> mu* m rapidly ?an o!rs1 h5ce no def9ite l5g? ( "t c be giv54 ,curd1 :5 ready to mill1 %\ld h a fibr\s texture some:at l ! :ite meat ( a *ick5 brea/4 ,! pieces ( curd %\ld split v easily4 ,:5 cut1 ! curd %\ld %[ a close1 solid1 smoo? int]ior4 ,! am\nt ( lactic acid develop$ may v>y )9 r wide limits4 ,! hot iron may %[ /r+s to #a in* long4 ,! acidity 7by titration ( ! fre%ly sep>at+ :ey7 may be #j4de to #j4fe ( #a p] c5t4 ,if ! curd has be5 prop]ly made1 t is1 firm$ up 9 ! :ey ) ! prop] acidity s f>1 acid developm5t dur+ ! *$d>+ process w take c>e ( itself4 ,! physical condition rema9s ! pr9cipal means ( det]m9+ ! "t :5 ! curd %\ld be mill$4 ,illu/ration3 ,,fig4 #ci4--;,gossel9 curd-mill4 ,illu/ration3 ,,fig4 #dj4--;,b>n>d curd-mill4 ,illu/ration3 ,,fig4 #da4--;,junk] curd-mill4 ,illu/ration3 ,,fig4 #db4--;,h>ris curd-mill4 ,!re are _m k9ds & /yles ( curd-mills on ! m>ket4 ,gossel91 ,b>n>d1 ,pohl1 ,junk]1 ,victor1 ,h>ris are well-kn[n k9ds 7,figs4 #ci-db74 ,"s are h&1 o!rs p[] mills4 ,"s ( ^! te> ! curd into pieces ( unequal size1 o!rs cut x into uni=m pieces4 ,a mill t w d ! "w ) ! lea/ possible pressure on ! curd & :i* w cut x into small uni=m-siz$ pieces is mo/ desirable4 ,! ideal mill %\ld release ! lea/ fat & leave ! curd 9 ! be/ condition to receive ! salt4 ,x is impossible to run curd ?r\gh any mill )\t expos+ "s fat on ! fre%ly cut surfaces1 & if ! curd is put "u pressure1 m fat w be press$ out & lo/4 ,cutt+ 9 ! mill1 l cutt+ ! curd aft] coagulation by r5net1 may be call$ a necess>y evil4 ,!re is an unavoidable me*anical loss :i* may be great] or less accord+ to ! mill us$4 ,if ! curd has be5 prop]ly h&l$ s t ! wat] 9 x has become ?or\ghly assimilat$ 7prop]ly incorporat$71 ?is loss w be r$uc$ to ! m9imum4 ,if ! curd conta9s free moi/ure & _m ( ! p>ticles h s(t int]iors1 a /ream ( :ite :ey w run d[n ! vat z ! curd masses are cut4 ,"s samples ( su* :ite :ey w te/ z high z #ae p] c5t fat4 ,?is n only causes a loss 9 yield b 9 quality ( *eese1 accord+ to ! am\nt ( fat lo/4 ,:ite :ey is an indication ( loss ( fat4 ,if ! prop] am\nt ( moi/ure is pres5t & is s ?or\ghly incorporat$ 9 ! curd t x c be sep>at$ only by evaporation1 ! ideal condition has be5 rea*$4 ,:ile mill+1 ! cut curd %\ld be /irr$ z fa/ z mill$ to prev5t matt+ aga9 & to all[ odors to escape4 ,?is /irr+ is usually p]=m$ ) a curd =k 7,fig4 #dc74 ,at ! same "t ! temp]ature w be l[]$4 ,! mill$ curd %\ld be spread ev5ly ov] ! upp] ?ree-qu>t]s ( ! bottom ( ! vat4 ,! flavor ( ! curd t has be5 made f ta9t$ milk c be v mu* improv$ by /irr+ at ?is "t s t air c ent]4 ,illu/ration3 ,,fig4 #dc4--;,a curd =k4 ,a gassy curd1 :i* has be5 held until ! holes h become flatt5$1 %\ld be /irr$ v frequ5tly dur+ ?is /age to all[ ! gas to escape1 !reby improv+ ! flavor4 #bjd4 ,salt+4--,salt is add$ to ,*$d> curd = sev]al purposes3 7#a7 = its ta/e2 7#b7 to aid 9 ! removal ( ! :ey & to h>d5 & %r9k ! curd2 7#c7 to influ5ce ! f]m5tation by sl[+ d[n acidification1 *eck+ ! gr[? ( unfavorable organisms & delay+ rip5+4 ,! salt %\ld be pure4 ,x %\ld be co>se-gra9$1 because ! l>ge gra9s dissolve m sl[ly & p]mit its absorption to a mu* l>g] ext5t ?an ! f9e-gra9$ salt4 ,salt t dissolves sl[ly is1 !re=e1 to be s\ght = ?is purpose4 ,! foll[+ factors mu/ be consid]$ 9 det]m9+ ! am\nt ( salt to be us$3 7#a7 ! am\nt ( curd f ! milk2 7#b7 ! p]c5tage ( wat] 9 ! curd2 7#c7 ! acidity ( ! curd2 7#d7 ! p>ticul> m>ket =m ( *eese desir$4 ,! cu/om ( det]m9+ ! quantity ( salt by ! weight ( milk is an inaccurate practice4 ,! am\nt ( salt %\ld be bas$ on ! am\nt ( curd4 ,if ! am\nt ( fat 9 ! milk is kn[n1 a fairly accurate e/imate ( ! am\nt ( curd c be made4 ,x w\ld be m accurate to weigh ! curd be=e salt+1 b ?is is n practicable or necess>y to insure a good quality ( *eese4 ,! am\nt ( salt v>ies f #a to #b p\nds ( salt to ! curd f ea* #ajjj p\nds ( milk4 ,! salt %\ld n be add$ directly aft] mill+ because1 at t "t1 x w\ld cause a l>ge loss ( fat4 ,aft] mill+ !re %\ld be "t be=e salt+ = ! fre%ly cut surfaces to dry or heal ov]4 ,:5 fir/ mill$ ! curd has a dry h>% feel+2 :5 ready to salt x w feel s(t & mell[ & "s moi/ure c usually be squeez$ out easily4 ,fifte5 to tw5ty m9utes f ! "t ( mill+ are requir$ be=e ! curd is ready = ! salt4 ,:5 ready1 ! curd %\ld be spread ev5ly ov] ! bottom ( ! vat4 ,! salt %\ld be c>efully weigh$1 & !n appli$1 ev5ly1 ov] ! surface ( ! curd1 9 two or ?ree applications4 ,! curd %\ld be ?or\ghly /irr$ aft] ea* application ( salt4 ,:ile ! salt is be+ dissolv$ & absorb$1 ! curd %\ld be /irr$ occasionally to prev5t lumps f =m+4 ,illu/ration3 ,,fig4 #dd4--,wilson press hoop4 ,a1 complete hoop2 ,b1 bottom cov] ) wide flange2 ,c1 top cov] ) n>r[ flange2 ,d1 clos$ body2 ,e1 b&ag]4 ,illu/ration3 ,,fig4 #de4--;,fras] press hoop4 ,a1 complete hoop2 ,b1 b&ag]2 ,c1 foll[]2 ,d1 fibr\s press r+4 #bje4 ,hoop+ ! curd4--,:5 ! salt has become dissolv$ & ! curd z s(t & mell[ z be=e ! salt 0 add$1 x is ready to be put into ! hoop4 ,v>i\s siz$ hoops may be us$1 dep5d+ on ! desir$ size ( ! *eese4 ,two types are ! ,wilson & ! ,fras] 7,figs4 #dd1 #de74 ,) ei!r type1 a damp5$ press clo? %\ld be cut j to fit ! bottom ( ! hoop4 ,a />*$ circle may or may n be us$2 if us$1 x %\ld be plac$ on top ( ! press clo?4 ,! b&age n[ commonly employ$ is ! seamless "o :i* comes 9 ! =m ( a tube ( v>i\s sizes = diff]5t siz$ hoops4 ,! l5g?s ( b&age cut = ea* hoop or *eese dep5d on ! height ( ! *eese plus ab\t "o & "o-half in*es' lap on ea* end4 ,! b&age1 aft] be+ cut ! desir$ l5g?1 is plac$ on ! "p ( ! hoop made to hold x1 s t x is susp5d$ ab\t ! side ( ! hoop & laps ab\t "o & "o-half in*es on ! bottom4 ,! b&age %\ld be free f ravel+s & plac$ squ>ely 9 ! hoop4 ,! hoop is n[ ready to fill ) curd4 ,en\gh hoops %\ld be prep>$ to hold all ! day's curd z fa/ z x is ready4 ,9 ord] to h all ! *eeses z ne>ly z possible ( ! same size1 x is advisable to weigh ! curd into ! hoops4 ,! curd may be measur$ into ! hoops1 b ?is is n s accurate4 ,! curd may be dipp$ ) a flat-sid$ curd pail or a curd scoop into ! hoops 7,fig4 #df74 ,illu/ration3 ,,fig4 #df4--;,curd scoop & pail4 #bjf4 ,press+ ! curd4--,! natural *anges s\ght 9 ! curd require a p]iod ( at lea/ five h\rs betwe5 ! "t ( sett+ 7addition ( ! r5net7 & ! press+ ( ! curd4 ,less "t ?an ?is involves loss 9 yield & quality ( ! *eese4 ,9 o!r words1 ! "t requirem5t = ^! *anges _c be ignor$4 ,! object ( press+ is n prim>ily to remove :ey b to produce ! physical conditions ess5tial to rip5+ ! *eese 9 a mass & put x 9 conv5i5t =m = h&l+4 ,! :ey %\ld h be5 remov$ dur+ ! cook+ & *$d>+4 ,:5 ready = ! press1 ! temp]ature ( ! curd %\ld be ab\t #hj to #he ,f42 x %\ld be br\ght d[n to ?is po9t dur+ ! mill+1 salt+ & hoop+ processes4 ,if ! curd is put to press too w>m or too cold1 ! foll[+ results may be expect$3 ,too high temp]ature dur+ press+ produces sev]al faults1 z3 7#a7 ,favors ! developm5t ( undesirable f]m5ts4 7#b7 ,causes excessive loss ( fat4 7#c7 ,gives ! curd pieces a greasy surface s t !y w n readily pass into a compact *eese4 ,if a *eese is greasy1 ! b&ages w n /ick4 7#d7 ,favors ! =mation ( me*anical holes 9 ! *eese4 7#e7 ,causes seamy color 9 ! *eese by ! collection ( fat betwe5 pieces ( curd4 ,too l[ temp]ature has its difficulties1 su* z3 7#a7 ,! pieces ( curd w n fuse toge!r4 7#b7 ,! r9d does n =m prop]ly4 7#c7 ,x appe>s to cause mottl$ *eese4 ,illu/ration3 ,,fig4 #dg4--;,cont9u\s pressure gang *eese-press4 ,illu/ration3 ,,fig4 #dh4--;,fill+ ! hoops & press+ ! curd4 ,! commonly us$ gang press may or may n h an arrangem5t to cause cont9u\s pressure to be appli$ to ! *eese 7,figs4 #dg1 #dh74 ,:5 fre% *eeses are fir/ plac$ 9 ! press1 ! pressure %\ld be appli$ v gradually4 ,! curd1 aft] be+ cut ?r\gh ! mill1 w h _m expos$ fat globules4 ,a heavy pressure at fir/ w =ce out ! :ey set free by ! extract+ p[] ( ! salt4 ,! :ey w c>ry away ! expos$ fat globules1 & !re=e r$uce ! yield4 ,z soon z :ite :ey />ts f ! hoops1 ! increas$ application ( ! pressure %\ld be /opp$ until ! :ey rega9s ! appe>ance ( cle> br9e4 ,m pressure c !n be gradually appli$ until full pressure is rea*$4 ,! *eeses %\ld rema9 "u heavy pressure = "o-half to "o h\r1 :5 !y %\ld be remov$ f ! press & dress$4 #bjg4 ,dress+ ! *eese4--,:5 ready to dress ! *eese1 ! press is op5$ & ! hoops turn$ d[n4 ,! hoops are op5$ s t ! b&ages c be lapp$ ov] ! top ( ! *eeses ab\t #a in*es4 ,be=e turn+ a b&age d[n1 x %\ld be c>efully pull$ up to remove any wr9kles f ! sides ( ! *eese1 b n h>d en\gh to pull x free f ! bottom4 ,aft] x is pull$ up1 ! b&age %\ld be lapp$ ov] ! top ab\t #a in*es1 & if n ev5 %\ld be trimm$ ) a %>p knife4 ,x %\ld !n be sopp$ d[n ) w>m wat]4 ,pl5ty ( w>m wat] to wet ! b&age & clo?s helps to =m a good r9d4 ,if />*$ circles are us$1 "o %\ld be plac$ on ! top ( ! *eese & sopp$ d[n ) w>m wat]4 ,if n1 ! press clo? %\ld be wrung out ( w>m wat] & put on smoo?ly1 s !re w be no wr9kles4 ,! hoop is !n put toge!r & plac$ back 9 ! press "u heavy pressure = twelve to eighte5 h\rs4 ,! pressure %\ld be suffici5t to cause ! curd p>ticles to unite s t ! surface ( ! *eese w be smoo?4 ,! next day ! *eeses are tak5 f ! hoops & plac$ 9 ! cur+-room4 ,if !y d n come out ( ! hoop easily1 !y may be loos5$ by cutt+ betwe5 ! sides ( ! *eese & ! hoop ) a knife4 ,a special ?9-blad$ knife = ?is purpose is call$ a spe$ knife 7,fig4 #di74 ,c>e %\ld be tak5 n to cut ! b&age :5 try+ to loos5 ! *eese4 ,if />*$ circles are us$1 ! press clo?s are remov$ f ! *eese1 :5 !y are put 9 ! cur+-room4 ,if nei!r />*$ circles nor press clo? are left on ! *eese 9 ! cur+-room1 ! r9d w crack on acc\nt ( dry+ out on ! expos$ surface4 ,?is all[s mold & insects to ent] ! *eese4 ,! flavor1 body & texture & color ( ! *eese are all dep5d5t on ! skill ( ! *eese-mak] & ! quality ( ! milk f :i* x is made4 ,! f9i% is dep5d5t entirely on ! skill & c>efulness ( ! mak]4 ,an op]ator %\ld see t ! *eese press is /raight s t !re w be no crock$ *eese & t ! b&age & press clo?s are prop]ly put on1 because ! f9i% or appe>ance ( ! *eese is an index ( 8 ability4 ,illu/ration3 ,,fig4 #di4--,spe$ knife4 #bjh4 ,h&l+ ov]-ripe & gassy milk4--,because x is sometimes necess>y to make ov]-ripe#ia or gassy milk#ib into *eese1 special directions or precautions are necess>y4 ,! be/ way is to reject ?is milk4 ,:5 x is necess>y to make x into *eese1 ! losses are mu* m ?an ) normal milk4 ,x is a "q ( mak+ z good a *eese z possible1 & ! subject ( losses is ignor$4 7#a7 ,ov]-ripe milk4--,! fact t ! milk is ov]-ripe %[s t !re is already too mu* acid pres5t4 ,e ef=t mu/ be made to get ! curd z firm z possible 9 ! :ey ) ! acid developm5t z l[ z possible or be=e ! acid has _h "t to develop any m ?an c be help$4 ,al?\gh ! milk is ov]-ripe1 x is a good plan to add ab\t ( #a p] c5t ( />t] j be=e ! r5net4 ,?is />t] w n beg9 to "w until ! curd is be+ *$d>$ & x w help ! flavor1 especially if any bad f]m5tation %\ld be pres5t4 ,! r5net is add$ at #hj ,f41 z ?is l[] temp]ature t5ds to *eck ! acid developm5t4 ,m r5net is us$1 commonly f #d to #d ounces to #ajjj p\nds ( milk4 ,?is gives a quick] coagulation4 ,! curd is cut s(t1 z ?is t5ds to expel ! moi/ure m quickly4 ,! heat is turn$ on soon] aft] cutt+4 ,! "t to turn x on & ! l5g? ( "t to heat are det]m9$ by ! am\nt ( acid4 ,a curd %\ld n be heat$ 9 less ?an fifte5 m9utes4 ,if ! curd has en\gh acid & has n begun to firm up mu*1 ! :ey %\ld be drawn d[n to ! surface ( ! curd1 wat] ! temp]ature ( ! :ey & curd put into ! vat1 & ! curd firm$ up 9 ?is wat]4 ,! wat] wa%es ! acid out ( ! curd & because ( ! lack ( milk-sug> *ecks ! acid developm5t4 ,if ! milk is n s ripe & ! curd ne>ly firm en\gh1 ! :ey may be drawn (f & ! curd firm$ up by h>d /irr+ 9 ! vat or s9k4 ,! curd %\ld n be pu%$ back en\gh to be v deep or ?ick :5 ready to *$d>4 ,! curd %\ld be cut into v small pieces to *$d>4 ,! small] ! pieces1 ! fa/] ! :ey dra9s away4 ,sometimes x is necess>y to cut ! curd into pieces six in*es squ>e4 ,! pieces %\ld n be pil$ b %\ld be turn$ (t5 & /ood on edge to let ! :ey dra9 away & sometimes press$ ) ! h&s to =ce ! :ey out4 ,x is (t5 all "o man c d to keep ! curd turn$4 ,illu/ration3 ,,fig4 #ej4--;,at ! left is a regul> %ap$1 close1 solid textur$ *eese2 at ! "r "o puff$ up ) gas4 ,! curd is n *$d>$ v long b is mill$ e>ly s t ! :ey c escape4 ,if x is ?\ght t ! *eese w be s\r1 ! curd %\ld be wa%$ 9 cold wat] to remove ! acid & milk-sug>4 ,a little m salt is sometimes us$4 ,a product made f ov]-ripe milk1 no matt] h[ skillful ! *eese-mak]1 w %[ traces ( a s\r *eese4 7#b7 ,gassy milk4--,if a *eese-mak] kn[s t !re is gassy f]m5tation1 he %\ld add m />t] & develop m acid :5 rip5+ ! milk to try to ov]come ?is4 ,!re are diff]5t k9ds ( gassy f]m5tation4 ,"s produce acid & "s d n4 ,"s w n %[ until ! *eeses h be5 on ! cur+-room %elves sev]al days4 ,o!rs w cause ! curd to float 9 ! :ey4 ,usually ! gas %[s z p9-holes :ile ! curd is be+ *$d>$4 ,illu/ration3 ,,fig4 #ea4--,?is %[s ! same *eeses z 9 ,fig4 #ej1 cut op5 to %[ ! solid & gassy texture4 ,! gas causes t9y r\nd holes 9 ! *eese1 result+ 9 ! *eese swell+ or puff+ out ( %ape & sometimes break+ op5 7,figs4 #ej1 #ea74 ,! only "t to ov]come ! gas is dur+ ! *$d>+ process4 ,! curd is pil$ & repil$ until ! holes flatt5 out4 ,?is %[s t ! gas-produc+ organisms h weak5$ & w n cause any m holes4 ,because ! curd has to be pil$ s _m times & s long1 ! pieces become v ?94 ,! curd is ready to mill :5 mo/ ( ! holes h flatt5$4 ,aft] mill+1 ! curd %\ld be /irr$ & air$ = "s "t be=e salt+ to all[ ! bad odor to escape4 ,because ( ! high acid developm5t1 x (t5 happ5s t ! *eese w n be gassy b w be s\r4 ,at be/ a *eese made f milk hav+ gassy f]m5tation w h a bad flavor4 ,! quality ( ! *eese c be no bett] ?an t ( ! milk f :i* x is made1 plus ! skill ( ! *eese-mak]4 #bji4 ,qualities ( ,*$d> *eese4--,! *eese %\ld be neat1 clean & attractive4 ,if unclean1 & ! b&age n put on ! *eese prop]ly1 x %[s t ! manufactur] is n p>ticul> to keep ! cur+-room %elves tidy nor c>eful & pa9/ak+ 9 dress+4 ,! *eese %\ld n be lopsid$ or bulg$4 ,:5 cut1 x %\ld h a uni=mly color$ int]ior4 ,! pr9cipal color defects are too high1 or too light color1 mottl$ or seamy4 ,! texture %\ld be solid & close4 ,a common defect is me*anical holes or op5+s & ano!r is gas pockets4 ,! body c be te/$ by rubb+ ! *eese betwe5 ! ?umb & f+]s4 ,x %\ld be smoo? & waxy & free f lumps4 ,x %\ld rub d[n l cold butt]4 ,! common defects are gra99ess & lump9ess4 ,gra99ess may be caus$ by too mu* acid or too mu* moi/ure 9 ! *eese4 ,lump9ess is due to unev5 cur+4 ,if too mu* moi/ure is pres5t1 ! body w be s(t & mu%y2 if n en\gh moi/ure1 ! body w be h>d & dry4 ,! *eese %\ld h a pleasant1 clean1 mild aroma & ! *>act]i/ic flavor :i* is usually some:at simil> to t ( nuts & s is spok5 ( z a nutty flavor4 ,,*apt] ,,xiii ,,composition ,,& ,,yield ,,( ,,*$d> ,,*eese ,s _m factors affect ! composition & yield ( ,*$d> *eese t no positive or exact /atem5t c be made unless o!r facts are def9itely kn[n4 ,! foll[+ factors affect bo? ! composition & yield3 #a4 ,! *emical composition ( ! milk4 #b4 ,am\nt ( moi/ure incorporat$ into ! *eese4 #c4 ,! am\nt ( solids lo/ 9 *eese-mak+4 #d4 ,! skill ( ! *eese-mak]4 #e4 ,! bact]ial-cont5t ( ! milk4 #baj4 ,composition ( milk1 :ey & *eese4--,! foll[+ ,tables#ic ,,vi1 ,,vii1 ,,viii1 :i* are ! av]age ( =ty-eight factories = ! season ( #ahic1 %[ ! m9imum1 maximum & av]age composition3 ,,table ,,vi ,,av]age ,,composition ,,( ,,! ,,milk ,m9imum ,,maximum ,,av]age ---------------------------------------- ------- ,wat] #hf4bh #hh4cj #hg4bh ,total solids #aa4gj #ac4gb #ab4gb ,fat #c4cj #d4dj #c4gg ,case9 #b4bj #b4he #b4dh ,album9 #j4eb #j4ha #j4fi ,sug> & a%1 etc4 #e4fc #e4hi #e4gh ,,table ,,vii ,,av]age ,,composition ,,( ,,! ,,:ey ,m9imum ,,maximum ,,av]age ---------------------------------------- ------- ,wat] #ib4ge #ic4bh #ic4jj ,total solids #f4gb #g4be #g4jj ,fat #j4bd #j4ea #j4ch ,case91 album9 #j4ff #j4ii #j4hf ,sug>1 a%1 etc4 #e4fc #e4hf #e4gf ,,table ,,viii ,,av]age ,,composition ,,( ,,! ,,gre5 ,,*eese ,m9imum ,,maximum ,,av]age ---------------------------------------- ------- ,wat] #cc4af #dc4hi #cg4cc ,total solids #ff4hd #ef4aa #fb4fg ,fat #cj4jj #ce4hi #cc4da ,case9 #bj4hj #be4dh #bc4ci ,sug>1 a%1 etc4 #d4hf #g4jb #e4hi ,table ,,vi %[s ! m9imum1 maximum & av]age composition ( ! milk & ,table ,,viii ! composition ( ! *eese made f t milk4 ,! av]age composition ( ! *eese 9 ,table ,,viii %[s t x conta9s #cg4cc p] c5t ( wat]4 ,! t5d5cy to-day seems to be = a s(t] *eese s t ! av]age w\ld probably be high]4 ,table ,,viii also %[s ! wide v>iation 9 ! composition ( ! *eese4 ,! moi/ure & total solids bo? v>y ab\t #aj p] c5t4 ,9 ord] to judge ! v>iation 9 composition1 "o mu/ "k ! composition ( ! milk & ! moi/ure-cont5t ( ! *eese & !n only a v inaccurate e/imate ( ! composition ( ! *eese c be =m$4 #baa4 ,relation ( fat to case9 9 normal milk4--,9 ord] to und]/& ! relation ( ! composition ( ! milk to yield ( *eese1 "o mu/ be famili> ) ! relation ( ! fat to ! case9 9 normal milk4 ,! foll[+ table#id %[s ! relation ( fat to case9 9 normal milk3 ,,table ,,ix ,,summ>y ,,%[+ ,,! ,,relation ,,( ,,fat ,,to ,,case9 ,,9 ,,normal ,,milk ,,av]age ,,av]age ,,av]age ,,p\nds ,,( ,,p] ,,c5t ,,numb] ,,p] ,,c5t ,,p] ,,c5t ,,case9 ,,= ,,gr\p ,,( ,,fat ,,9 ,,( ,,( ,,fat ,,9 ,,( ,,case9 ,,ea* ,,p\nd ,,milk ,,samples ,,ea* ,,9 ,,ea* ,,( ,,fat ,,9 ,,gr\p ,,gr\p ,,milk ---------------------------------------- ----------------------- ,i #c4j-c4e #bb #c4ce #b4bj #j4ff ,,ii #c4e-d4j #aab #c4gb #b4df #j4ff ,,iii #d4j-d4e #gh #d4ae #b4gj #j4fe ,,iv #d4e-e4j #af #d4gd #c4je #j4fd ,v #e4j-e4be #g #e4ac #c4ab #j4fa ,table ,,ix %[s t ! p\nds ( case9 = ea* p\nd ( fat are n con/ant b t ! case9 does n increase 9 proportion to ! fat above #d4j p] c5t ( fat 9 ! milk4 #bab4 ,influ5ce ( fat 9 milk on yield ( *eese4--,! foll[+ table %[s ! influ5ce :i* fat 9 ! milk has on ! yield ( *eese3#id ,,table ,x ,,summ>y ,,%[+ ,,relation ,,( ,,fat ,,9 ,,milk ,,to ,,yield ,,( ,,*eese ,,av]age ,,p] ,,p\nds ,,( ,,gre5 ,,*eese ,,p\nds ,,( ,,gr\p ,,c5t ,,( ,,fat ,,made ,,f #ajj ,,lb4 ,,( ,,gre5 ,,*eese ,,9 ,,milk ,,milk ,,made ,,= #a ,,lb4 ,,( ,,fat ,,9 ,,milk ---------------------------------------- ------------------- ,i #c4ce #i4ad #b4gc ,,ii #c4gb #aj4jd #b4gc ,,iii #d4ae #aa4cd #b4gj ,,iv #d4gd #ab4he #b4ga ,v #e4ac #ac4fb #b4ff ,table ,x %[s t z ! fat 9 ! milk increases1 ! p\nds ( *eese made f #ajj p\nds ( t milk increases2 b ! am\nt ( *eese made = ea* p\nd ( fat 9 ! milk does n increase4 ,?is is due to ! fact po9t$ out 9 ,table ,,ix1 namely1 t z ! fat increases 9 ! milk ! case9 does n increase 9 ! ri* milk 9 proportion to ! fat4 ,f ,tables ,,ix & ,x ?is conclusion may be drawn3 t z ! p]c5tage ( fat increases 9 ! milk ! m *eese c be made f #ajj p\nds ( t milk1 b aft] ! increase 9 fat gets above #d p] c5t ! am\nt ( *eese t c be made = ea* p\nd ( fat 9 ! milk is decreas$ because ! case9 does n increase 9 proportion to ! fat4 ,no exact /atem5t ( yield c be made )\t fir/ /at+ ! moi/ure-cont5t ( ! *eese4 ,! losses also mu/ be consid]$4 ,van ,slyke#ie 9 ! foll[+ ,table ,,xi %[s ! effect ( ! fat-cont5t ( normal milk on ! yield ( *eese4 ,! moi/ure-cont5t ( all ! *eeses is r$uc$ to a uni=m basis ( #cg p] c5t4 7,see cut %[+ yield ( *eese1 ,fig4 #eb47 ,illu/ration3 ,,fig4 #eb4--,! figures repres5t ! relative yield ( *eese conta9+ diff]5t p]c5tages ( fat1 b all h a uni=m cont5t ( #cg p] c5t wat]4 ,,table ,,xi ,,table ,,%[+ ,,! ,,effect ,,( ,,! ,,fat-,,cont5t ,,( ,,normal ,,milk ,,on ,,! ,,yield ,,( ,,*eese ---------------------------------------- ---------------------- ,,p] ,,c5t ,,( ,,fat ,,p] ,,c5t ,,( ,,am\nt ,,( ,,am\nt ,,( ,,*eese ,,9 ,,! ,,milk ,,case9 ,,9 ,,*eese ,,made ,,made ,,= ,,ea* ,,! ,,milk ,,f #ajj ,,lb4 ,,p\nd ,,( ,,fat ,,( ,,milk ,,9 ,,! ,,milk ---------------------------------------- ---------------------- #c4jj #b4aj #h4cj #b4gg #c4be #b4bj #h4hh #b4gc #c4ej #b4cj #i4de #b4gj #c4ge #b4dj #aj4jc #b4fg #d4jj #b4ej #aj4fj #b4fe #d4be #b4fj #aa4ag #b4fc #d4ej #b4gj #aa4gd #b4fa #d4ge #b4hj #ab4ca #b4ei #e4jj #b4ij #ab4ij #b4eh ---------------------------------------- ---------------------- #bac4 ,fat loss 9 *eese-mak+4--,! am\nt ( solids lo/ 9 ! :ey also affects ! yield4 ,! foll[+ table gives ! am\nt ( fat lo/ 9 :ey ) normal milk conta9+ diff]5t p]c5tages ( fat3 ,,table ,,xii ,,summ>y ,,%[+ ,,am\nt ,,( ,,fat ,,9 ,,milk ,,lo/ ,,9 ,,*eese-,,mak+ ,,gr\p ,,p\nds ,,( ,,fat ,,9 ,,p\nds ,,( ,,fat ,,lo/ ,,p] ,,c5t ,,( ,,fat #ajj ,,lb ,,( ,,milk ,,9 ,,:ey ,,= #ajj ,,9 ,,milk ,,lo/ ,,lb4 ,,( ,,milk ,,9 ,,:ey ---------------------------------------- ---------------------- ,i #c to #c4e #j4cb #i4ee ,,ii #c4e to #d #j4cc #h4cc ,,iii #d to #d4e #j4cb #g4gj ,,iv #d4e to #e #j4bh #e4ij ,v #e to #e4be #j4ca #f4jj ,table ,,xii %[s t ! p]c5tage ( fat 9 ! :ey is approximately ! same = milk high or l[ 9 fat4 ,b ! milk l[ 9 fat loses a high] p]c5tage ( ! total milk-fat 9 ea* #ajj p\nds ( :ey4 #bad4 ,effect ( bact]ial-cont5t ( milk on yield ( *eese4--,! bact]ial-cont5t#if ( ! milk influ5ces ! yield by affect+ bo? ! moi/ure-cont5t & ! losses4 ,if ! milk is s\r or has bad f]m5tation1 ! losses w be increas$ because ! curd _c be c>efully h&l$1 & ! moi/ure _c be incorporat$ to ! ext5t t x c 9 clean milk1 )\t injury to ! quality4 ,! prop]-cool+ ( ! milk 9 "o in/ance increas$ ! yield #j4c p\nd ( *eese = ea* #ajj p\nds ( milk4 ,! m moi/ure t c be incorporat$ into ! *eese up to ! legal limit1 ! great] ! yield4 #bae4 ,factors affect+ ! moi/ure-cont5t ( ,*$d>4--,! am\nt ( moi/ure t c be incorporat$ 9 a curd dep5ds on sev]al factors4#ig ,! foll[+ increase ! moi/ure-cont5t control ( ! *eese3 #a4 ,cutt+ ! curd co>se4 #b4 ,high sett+ temp]ature4 #c4 ,l[ acid 9 ! curd at "t ( remov+ :ey4 #d4 ,n /irr+ ! curd ) ! h& z ! la/ ( ! :ey is remov$4 #e4 ,sl[ pressure4 #f4 ,high pil+ ( ! curd 9 ! *$d>+ process4 #g4 ,small am\nt ( salt4 #h4 ,hold+ ! curd at l[ temp]ature aft] ! :ey is remov$4 #i4 ,l>ge am\nt ( r5net4 #aj4 ,cutt+ ! curd h>d4 ,! foll[+ factors decrease ! moi/ure-cont5t ( ! *eese3 #a4 ,f9e cutt+4 #b4 ,l[ sett+ temp]ature4 #c4 ,high acid 9 ! curd at "t ( remov+ ! :ey4 #d4 ,/irr+ ! curd ) ! h& z ! la/ ( ! :ey is remov$4 #e4 ,fa/ pressure4 #f4 ,l[ pil+ ( ! curd 9 ! *$d>+ process4 #g4 ,l>ge am\nt ( salt4 #h4 ,hold+ ! curd at high temp]ature aft] ! :ey is remov$4 #i4 ,small am\nt ( r5net4 #aj4 ,cutt+ ! curd s(t4 ,f ?is discussion1 x is evid5t t ! yield ( *eese f #ajj p\nds ( milk increases ) high] p]c5tages ( fat & case9 9 ! milk1 ) r$uc$ losses ( solids dur+ manufacture1 ) ! abs5ce ( undesirable f]m5tations1 & ) ! incorporation ( l>ge am\nts ( wat]4 #baf4 ,v>iations ( ! ,*$d> process4--,! ,*$d> process1 z already describ$1 is widely employ$ 9 *eese factories4 ,_m v>ieties are f\nd1 h[ev]1 & v>ietal names are us$ = su* products4 ,a :ole s]ies ( ^! =ms are ei!r locally or widely made 9 ,engl& & taught 9 ! ,engli% dairy s*ools4 ,"s ( ^! v>ieties resemble ! factory ,*$d> product fairly closely2 o!rs are cle>ly diff]5t products4 ,a typical s]ies ( ! v>iations z develop$ 9 ,am]ica w be consid]$4 ,9 ! comm]cial trade ,*$d> *eese is usually designat$ by "s "n :i* indicates its size4 ,! size ( ! *eese is det]m9$ by t ( ! hoops4 ,! hoops v>y bo? 9 diamet] & height4 ,! table on ! foll[+ page %[s ! usual sizes ( ! hoops & ! weight & "n appli$ to ! *eese4 #bag4 ,*$d>-type *eese f pa/euriz$ milk4--,sammis & ,bruhn#ih h describ$ a v>iation ( ! ,*$d> process to ov]come ! difficulties ( mak+ *eese f pa/euriz$ milk4 ,su* milk curdles 9 v unsatisfactory mann] unless "s *emical is add$ to comp5sate = ! salts lo/ & to (fset ! o!r *anges result+ f heat4 ,= ?is purpose1 !y f\nd ! use ( hydro*loric acid satisfactory4 ,,table ,,xiii ,,size ,,( ,,*eese ,,hoops1 ,,weight1 ,,& ,,t]m ,,appli$ ,,to ,,*eese ,,diamet] ,,( ,,height ,,( ,,weight ,,( ,,t]m ,,appli$ ,,to ,,hoop ,,*eese ,,*eese ,,*eese ,,p\nds ---------------------------------------- ----------------------------- #f-g 94 #g-h 94 #i-aa ,"y ,am]ica ,tap]s #e-g 94 #aj-ad 94 #aj-af ,long ,horn #ab-ad 94 #c-d 94 #ah-bd ,daisy or ,picnic #ad-ae 94 #d-f 94 #cj-dj ,tw9 7two 9 same box7 #ad-af 94 #d-g 94 #ce-dj ,flat #ac-ae 94 #aj-ab 94 #dj-ej ,*$d> #ad-af 94 #ab-ae 94 #ge-ij ,export ,! acidulation ( milk ) hydro*loric acid aft] pa/eurization is accompli%$ )\t difficulty or dang] ( curdl+ by runn+ a small /ream ( ! acid1 ( normal conc5tration1 into ! cool$ milk z x fl[s f ! cont9u\s pa/euriz] into ! *eese vat4 ,"o p\nd ( normal-/r5g? acid is suffici5t to raise #ajj p\nds ( milk f #j4af p]c5t to #j4be p]c5t acidity 7calculat$ z p] c5t ( lactic acid74 ,! am\nt ( acid ne$$ ea* day to br+ ! milk up to #j4be p] c5t acidity is read f a table or calculat$ f ! weight ( ! milk & its acidity1 det]m9$ by ! use ( ,manns's acid te/ 7titration ) t5?-normal sodium hydrate & ph5olph?ale974 ,! prep>ation ( /&>d-/r5g? acid 9 c>boy lots = ?is "w & ! acidulation ( milk pres5t no great difficulty to any "o :o is able to h&le ,manns's acid te/ correctly4 ,aft] ! milk is pa/euriz$ & acidulat$ ?ree-f\r?s p] c5t ( fir/-class />t] is add$ & ! vat is heat$ to #he4 ,x is set ) r5net1 us+ #b ounces ( r5net p] ?\s& p\nds ( milk1 s t ! milk beg9s to curdle 9 #g m9utes & is cut ) ?ree-eigh? in* knives 9 #be m9utes4 ,all portions ( ! "w aft] add+ r5net are c>ri$ out 9 an unv>y+ r\t9e mann]1 accord+ to a fix$-"t s*$ule e day4 ,z soon z ! r5net has be5 add$ ! *eese mak] is able to calculate ! exact "t ( day :5 ea* ( ! succe$+ op]ations %\ld be p]=m$1 & ! "w ( mak+ ! *eese is ?us simplifi$ & sy/ematiz$4 ,x is possible t ! r\t9e process "h describ$ may be v>i$ some:at ) advantage at diff]5t factories4 ,?is *eese usually lacks *>act]i/ic ,*$d> flavor or conta9s x 9 v mild =m4 ,x !re=e satisfies only ^? :o seek v mild flavor$ products4 ,ef=ts are n[ be+ made to f9d a flavor produc+ sub/ance or organism :i* w br+ ! flavor ( ?is product m ne>ly to t ( typical ,*$d>4 #bah4 ,club *eese is kn[n by a v>iety ( trade names4 ,x is made f ,*$d> *eese1 s t x is especially lik$ by p]sons :o c>e = /rong ,*$d> flavor4 ,x has a s(t texture s t x spreads easily1 & is !re=e mu* us$ = s&wi*es4 ,well-rip5$ or old ,*$d> *eese is gr\nd 9 a food *opp]4 ,! old] ! ,*$d>1 ! /rong] w be ! flavor ( ! club *eese4 ,*eese ( good flavor %\ld be us$4 ,9 ord] to d away ) all lumps 9 ! texture1 x is sometimes necess>y to run ! mix$ *eese ?r\gh ! food *opp] a second "t4 ,:ile all lumps mu/ be work$ out1 c>e %\ld be tak5 n to "w ! *eese s mu* t x w become salvy & /icky4 ,usually a little pepp] is add$1 to give ! *eese a bit+ ta/e4 ,"s manufactur]s add a great v>iety ( sub/ances1 b ^! are n necess>y & de/roy ! flavor ( ! *eese4 ,club *eese may be wrapp$ 9 t9-foil or put up 9 air-tight glass j>s4 ,! latt] practice1 :ile m exp5sive1 has ! advantage ( mak+ ! *eese keep long]2 b = local trade t9-foil is j z satisfactory z glass4 ,9 fill+ ! glass1 c>e mu/ be tak5 n to leave any air spaces betwe5 ! *eese & ! glass1 z ?is is likely to p]mit ! *eese to mold4 ,a glass j> c be fill$ & air spaces prev5t$ by fir/ sme>+ a v ?9 lay] ( *eese ov] ! glass4 #bai4 ,! /irr$-curd or granul> process4--,! orig9al practice z br\ght f ,engl& & foll[$ 9 ! f>m dairies be=e ! developm5t ( ! factory sy/em is n[ kn[n v>i\sly z ! /irr$-curd or granul> curd process4 ,) ! introduction ( ! *eese factory1 z kn[n to-day1 ?is sy/em 0 replac$ by ! ,*$d> *eese4 ,! old f>m process is /ill us$ on "s f>ms & 9 a few factories4 ,z ! "n indicates1 ! curd = su* *eeses is kept /irr$ s t x rema9s 9 granul> condition in/ead ( be+ all[$ to mat z 9 ! ,*$d> process4 ,! e>ly /eps ( ! two processes are id5tical4 ,!y div]ge at ! po9t at :i* 9 ! factory ,*$d> process ! :ey is drawn & ! curd is all[$ to mat4 ,9 "s factories ! curd & "p ( ! :ey are dipp$ into a curd s9k4 ,?is all[s ! :ey to escape m easily & quickly4 ,9 ! /irr$-curd process1 ! pieces ( curd are kept sep>at$ by /irr+ & n all[$ to mat4 ,! :ey is drawn (f & ! /irr+ cont9u$ by h&4 ,aft] /irr+ fifte5 to tw5ty m9utes1 ! curd becomes s dry z n to mat easily4 ,z soon z ! curd has rea*$ ?is /age1 ! salt is ev5ly & ?or\ghly mix$ ) x4 ,m salt is add$ ?an 9 ! ,*$d> process because ! curd is m moi/ ?an ,*$d> curd at ! "t ( salt+4 ,! :ey freely sep>at+ c>ries away mu* ( ! salt4 ,! quantity ( salt to use dep5ds on ! am\nt ( :ey dra9+ f ! curd4 ,aft] salt+1 ! curd is all[$ to cool1 ) occasional /irr+ to prev5t ! =mation ( lumps4 ,! advantage ( ! /irr$-curd practice lies 9 ! %ort] "t requir$ = mak+ *eese & 9 ! great] yield due to increas$ wat]-cont5t4 ,x has sev]al disadvantages1 among !m be+3 7#a7 lack ( control ( undesirable f]m5tation2 if gas organisms are pres5t1 ! *eeses m frequ5tly huff ?an ) ! ,*$d> sy/em2 7#b7 !re is m fat lo/ :ile /irr+ ! curd1 h5ce quality & yield suff]2 7#c7 ! wat] is n s ?or\ghly incorporat$1 :i* m frequ5tly results 9 mottl$ *eeses2 7#d7 ! body is commonly s(t & weak1 %[s me*anical holes1 & cures too rapidly4 ,^! faults are closely correlat$ ) ! pres5ce ( high] p]c5tages ( wat] ?an 9 *eeses made by ! ,*$d> process4 ,9 o!r words1 ! /irr$-curd process usually produces a *eese ) high] wat]-cont5t1 h5ce m subject to ! developm5t ( unfavorable f]m5tation ?an ! ,*$d> *eeses4 #bbj4 ,cali=nia ,jack *eese#ii is v simil> to ! /irr$-curd or granul> process4 ,?is *eese 0 orig9ally made 9 ,mont]ey ,c\nty on ! coa/ ( ,cali=nia1 ab\t tw5ty-five ye>s ago1 9 small quantities1 b aft] x 0 f\nd to sell well o!r c\nties />t$ to manufacture x4 ,z ,mont]ey 0 ! fir/ c\nty to make ?is product1 x 0 nam$ ,mont]ey *eese4 ,9 ord] to di/+ui% ! *eese made 9 o!r c\nties f ?is1 x 0 sugge/$ t x be giv5 a "n &1 consequ5tly1 x 0 call$ ,jack *eese4 ,?is has be5 accept$ z its true "n4 ,! *eese is made mo/ly by ,portuguese & ,italian-,swiss1 al?\gh "s ( ! be/ ( ! v>iety is n[ manufactur$ ne> ,mode/o1 ,cali=nia4 ,?is *eese is adapt$ = manufacture on small dairy f>ms1 :]e !re is inexp5sive & scanty equipm5t4 ,! small] sizes ( *eese are made & rip5$ quickly4 ,x has become widely us$ 9 ,cali=nia4 ,! *eese is made e morn+1 f ev5+'s & morn+'s milk4 ,! =m] is put into ! *eese vat at night1 & morn+'s milk is add$ z milk+ is go+ on4 ,:5 ! milk is all 9 ! vat1 x is imm$iately w>m$ to #hf to #hh ,f4 & r5net extract is add$ 7:5 milk has #j4b to #j4ba ( #a p] c5t acidity7 at ! rate ( #f to #h ounces to #ajjj p\nds ( milk4 ,no color+ matt] is us$4 ,x is ready = ! curd-knife 9 ?irty to ?irty-five m9utes1 its read9ess be+ det]m9$ ! same z 9 mak+ ,*$d> *eese4 ,! curd is fir/ cut l5g?wise ( ! vat ) ! horizontal curd-knife & all[$ to /& until ! :ey rises ov] & p>tly cov]s ! curd1 :5 x is cut aga9 ) ! v]tical curd-knife crosswise ( ! vat4 ,x is !n h&-/irr$1 g5tly at fir/1 & ! /irr+ is f9i%$ ) ! rake4 ,ei!r a /eam-heat+ or self-heat+ vat is us$ 7! /eam-heat+ vat is pref]r$7 & temp]ature increas$ ab\t "o degree 9 five m9utes4 ,! curd is heat$ to #ih ,f4 9 w9t]1 & to #aje ,f4 to #aaj ,f4 9 summ]4 ,aft] temp]ature is up1 x is /irr$ occasionally ) a rake until ! :ey is drawn at #j4ad to #j4ae ( #a p] c5t acidity4 ,! curd is h&-/irr$ z soon z ! :ey is ne>ly dra9$ (f1 & rak$ to ea* side ( ! vat to dra9 m ?or\ghly1 :5 x is quickly /irr$ aga9 to keep x f lump+ or matt+4 ,salt is n[ add$ at ! rate ( #a p\nds to #ajj p\nds ( curd1 & /irr$ 9 ?or\ghly sev]al times4 ,dur+ ! salt+ process1 cold wat] is all[$ to run "u ! vat1 ! hot wat] hav+ be5 run (f previ\sly4 ,curd is put into clo?s at a temp]ature ( #hj to #he ,f4 ,no *eese hoops are us$4 ,two sets ( press clo?s are necess>y2 "o set is ready to use :ile ! o!r is /ill on ! *eese 9 ! press4 ,^! press clo?s are ab\t "o y>d squ>e4 ,! press clo?s are all laid out ev5ly "o on top ( ! o!r1 z _m z !re are *eeses4 ,!y are !n tak5 toge!r & spread out ov] ! top ( a l>ge1 op5 t9 milk-pail1 & pu%$ d[n 9 ! c5t] to ! bottom ( ! pail1 ) ! edges hang+ ov] ! top4 ,a common "o-gallon l>d pail is us$ to measure ! curd into ! press clo?s4 ,a l>d pail full w make a *eese weigh+ six & "o-half p\nds1 :i* is ! popul> size4 ,aft] a pailful has be5 put into ! press clo?1 ! f\r corn]s are caught up ) ! left h&1 :ile ) ! "r h& ! curd is =m$ r\nd & ! press clo? /raight5$ & ! o!r corn]s 9 turn tak5 up4 ,! press clo? is n[ tak5 up tight ov] ! curd ) ! left h&1 :ile ! *eese is giv5 a roll+ motion on ! table ) ! "r h&1 press+ at ! same "t to expel "s ( ! :ey4 ,?is twi/s ! press clo? tight ov] ! curd1 :]e x is ti$ ) a /\t /r+4 ,aft] fix+ !m all 7z _m z !re are *eeses7 9 ?is way1 !y are ready = ! press4 ,! *eeses are press$ betwe5 two wood5 planks1 #ab in*es wide1 #a in*es ?ick1 by :atev] l5g? is requir$ = ! numb] ( *eeses to be press$4 ,"o plank is nail$ on supports at a conv5i5t height f ! floor on a little slant = ! :ey to dra9 (f bett]4 ,! *eeses 9 ! press clo?s are plac$ at ! prop] di/ance ap>t s !y d n t\*4 ,!n ! o!r plank is put squ>ely ov] ! top ( ! *eese & lev]s ab\t f\r feet long at an int]val ( five feet are plac$ ov] ?is plank1 f a cleat 9 ! wall1 on ! o!r end ( :i* is plac$ a heavy weight ( ab\t #ajj p\nds1 :i* acts z an automatic pressure4 ,! *eeses are left 9 ! press until ! next morn+1 :5 !y are tak5 out & put on ! %elves 9 ! cur+-room4 ,! *eeses h no b&age or cov]+1 & d n seem to crock1 & !y =m a v good r9d4 ,! *eese is a sweet v>iety1 weighs six & "o-half p\nds cur$ & cures 9 ab\t ?ree weeks ready to %ip1 & sells at #af to #be c5ts a p\nd :olesale4 ,mo/ ( ! "w seems to lie 9 =m+ & roll+ ! curd 9 press clo?s be=e press+4 ,tr\ble is exp]i5c$ by ! mak]s1 especially 9 w>m climates 9 summ]1 9 n hav+ ! milk at a uni=m acidity :5 r5net is add$4 ,great improvem5ts c\ld be made 9 ?is *eese by us+ an acidimet]1 p>aff9+ & cur+ ! *eese 9 an ev5 temp]ature1 n mu* ov] #fj ,f4 ,old & h>d ,jack *eese is also employ$ = grat+ & cook+1 :ile ! fre% is us$ = ! table4 #bba4 ,! wa%$-curd process has be5 develop$ 9 rec5t ye>s l>gely 9 ! /ate ( ,new ,york4 ,9 ?is me?od1 a regul> ,*$d> curd is made up to ! "t ( mill+4 ,?is curd is wa%$ or soak$ 9 cold wat] dur+ or directly aft] mill+4 ,! !oretical object ( ?is wa%+ is to c>ry away bad flavors & to r$uce ov]-developm5t ( acidity by wa%+ away all traces ( :ey4 ,h[ev]1 *eese-mak]s soon f\nd t x increas$ ! yield & ?is l$ "s to c>ry x to extremes4 ,aft] ! curd has be5 mill$1 x is cov]$ ) cold wat]4 ,! temp]ature ( ?is wat] ranges f #ej ,f4 to #gj ,f4 ,! curd is /irr$ 9 ?is wat] = v>i\s l5g?s ( "t accord+ to ! judgm5t ( ! *eese-mak]4 ,?is "t v>ies f five m9utes to "o h\r4 ,sometimes ! vat is p>tly fill$ ) wat] & ! curd mill$ directly into ! wat]4 ,?is process has c]ta9 advantages & disadvantages4 ,! advantages are3 if too mu* acid has develop$ 9 ! curd1 ?is wa%+ w r$uce x s t ! *eese w n be s\r4 ,sometimes :5 bad flavors are pres5t 9 ! curd1 wa%+ w t5d to ov]come or remove !m4 ,its disadvantages are3 ! l>g] yield due to excessive soak+ tempts ! mak]s to soak curd beyond ! "t ne$$ to relieve ! initially s\r condition4 ,curd soak$ 9 ?is way produces *eeses conta9+ p]c5tages ( wat] s high z to l[] _! quality4 ,?is increases ! yield sometimes z mu* z #c to #e p] c5t4 ,su* a *eese is v s(t 9 texture & does n cure l a ,*$d> *eese :i* has n be5 wa%$4 ,"p ( ! lactic acid1 milk-sug>#ajj & ! inorganic salts are remov$ by ?is wa%+4 ,a wa%$-curd *eese w sometimes rot1 due to ! activity ( ! putrefactive bact]ia1 & to ! lack ( ! re/ra9+ effect ( ! lactic acid-=m+ bact]ia4 ,"s wa%$-curd *eeses are s s(t t !y w n reta9 _! normal %ape4 ,a wa%$-curd *eese is nev] s\r because ! milk-sug> & lactic acid h be5 remov$ by wa%+4 #bbb4 ,engli% dairy *eese4--,9 "s localities *eeses are /ill made on ! f>ms4 ,^! are mo/ly produc$ aft] ! /irr$-curd process1 h5ce are s(t-bodi$ & op5-textur$4 ,!y usually weigh t5 to twelve p\nds & are ?ree to f\r in*es ?ick & twelve in*es 9 diamet]4 #bbc4 ,p9eapple *eese4--,?is v>iety d]ives its "n f ! fact t ! *eeses are made 9 ab\t ! size & %ape ( a p9eapple4 ,! curd is made aft] ! ,*$d> process f ei!r :ole milk or p>tly skimm$ milk4 ,x is press$ 9 molds %ap$ l a p9eapple4 ,! *eeses are !n hung 9 nets to give ! *eck$ appe>ance on ! surface4 ,!y are rubb$ ) l9se$ oil to prev5t ! surface crack+1 & f9ally are %ellack$4 #bbd4 ,leyd54--,among specialties1 a *eese call$ ,leyd5 orig9at+ 9 ,holl& is made 9 ,mi*igan & ,new ,york4 ,?is is a "p skim *eese heavily spic$ ) c>away se$4 ,! ripe *eese is color$ r$ z x goes to m>ket4 #bbe4 ,*$d> *eese ) pimi5tos4--,rec5tly "s ,*$d> *eeses h be5 made ) pimi5tos add$4 ,?is gives a mixture ( *>act]i/ic ,*$d> & pimi5to flavors1 :i* seems to be desir$ by "s p]sons4 ,an ord9>y ,*$d> curd is made & ! pimi5tos add$ j be=e salt+4 ,! pimi5tos are gr\nd r co>sely & !n add$ to ! curd toge!r ) ! liquid :i* 0 ) ! pimi5tos 9 ! c4 ,! pimi5to %\ld be ?or\ghly & ev5ly mix$ ) ! curd to insure a uni=m di/ribution & mottl$ color 9 ! *eese4 ,! salt is !n appli$4 ,! rema9d] ( ! process is ! same z = ord9>y ,*$d> *eese4 #bbf4 ,sage *eese is a product flavor$ f ! leaves ( ! ord9>y g>d5 sage4 ,x is made by two me?ods3 "o1 9 :i* ! sage leaves are us$1 & ! o!r1 9 :i* a "p ( ! curd is color$ to imitate t giv5 by ! sage leaves1 & sage oil or tea is us$ to give ! flavor4 ,9 ! leaf me?od1 a regul> ,*$d> *eese curd is made up to ! "t ( salt+4 ,j be=e ! salt is add$1 sage leaves are mix$ ) ! curd4 ,! leaves %\ld be dri$ & fre$ f /ems & o!r co>se p>ticles & ! leaves !mselves brok5 up r f9ely4 ,! leaves are !n add$ at ! rate ( #c ounces = e #ajjj p\nds ( milk4 ,c>e mu/ be ex]cis$ to see t ! leaves are ev5ly mix$ ?r\gh ! curd or an ev5ly mottl$ *eese w n result4 ,! salt is !n add$4 ,?is sequ5ce seems to increase ! absorption ( ! flavor by ! curd4 ,if ^! *eeses are consum$ z soon z well cur$1 no fault c be f\nd4 ,on ! o!r h&1 if !y are held = any l5g? ( "t1 yell[ areas =m ab\t ea* piece ( sage leaf2 ! leaves decay rapidly & spoil ! *eese4 ,?is me?od gives a v true flavor$ sage *eese1 ! only objection be+ t x _c be held 9 /orage = any l5g? ( "t )\t a m>k$ det]ioration4 ,9 ! o!r me?od ( mak+ sage *eese1 ei!r a vat ) a movable p>tition or a l>ge & a small vat mu/ be us$4 ,9 _m cases ! receiv+ c is us$ z ! small vat4 ,aft] ! milk is prop]ly rip5$ & ready to set1 "o-six? to "o-sev5? ( ! milk is put into ! small vat4 ,to ?is small vat1 gre5 color+ matt] is add$4 ,juice f ! leaves ( corn1 clov]1 or sp9a* 0 =m]ly us$ z color+4 ,consequ5tly ! manufacture ( sage *eese by ?is me?od 0 limit$ to ! seasons ( ! ye> :5 ^! leaves c\ld be obta9$4 ,n[1 h[ev]1 ! dairy supply h\ses h a h>mless gre5 color pa/e :i* is mu* *eap] & c be secur$ at any season ( ! ye>4 ,! am\nt ( color pa/e to use w v>y f #cj to #ce c4c4 = e #ajjj p\nds ( total milk4 ,?is %\ld be add$ to ! small vat ( milk4 ,x gives a gre5 milk & lat] a gre5 curd4 ,bo? vats are work$ along toge!r1 until ! "t = remov+ ! :ey4 ,!n ! p>tition 9 ! vat is remov$ or ! small vat is mix$ ) ! l>ge "o4 ,! gre5 curd %\ld !n be ev5ly mix$ ) ! :ite "o or an ev5 gre5 mottl$ *eese w n result4 ,! curds %\ld n be mix$ until !y are well firm$ or ! :ite curd w take on a gre5i% ca/ & spoil ! appe>ance ( ! *eese4 ,aft] ! :ey is remov$1 ! curd is all[$ to mat z 9 ord9>y ,*$d> b c>e mu/ be ex]cis$ to pile ! curd s t x _c spread or draw out4 ,if x does draw out1 ! small gre5 spots w be /ret*$ out & l>ge blot*es or pat*es ( gre5 w be ! result4 ,! *eese-mak] mu/ wat* ! curd closely or he may n secure ! mu* desir$ small gre5 mottles4 ,:5 ! curd is well matt$1 x is mill$ z 9 ,*$d>4 ,j be=e ! salt is add$1 ! sage extract is appli$ to ! curd4 ,! sage extract c be obta9$ f dairy supply h\ses1 or a sage tea c be made by /eep+ ! sage leaves4 ,9 _m cases ! comm]cial extract gives ! *eese a /rong disagreeable flavor1 b n a true sage flavor4 ,! sage tea gives a flavor m l t ( ! leaves !mselves4 ,too mu* ( ! extract or ! leaves w give a v rank flavor4 ,! sage extract c be/ be put on ! curd by means ( a spray] or atomiz] ) :i* x c be ev5ly spray$ ov] ! entire surface4 ,! extract %\ld be appli$ two or ?ree times & ! curd well /irr$ aft] ea* application4 ,! am\nt ( ! extract to use dep5ds altoge!r on its /r5g?2 an ounce ( ! extract or ?ree ounces ( sage tea to #ajjj p\nds ( milk is ab\t ! correct am\nt4 ,aft] ! extract has be5 add$1 ! salt is us$ at ! same rate z ) a normal ,*$d> curd & ! sage curd is c>ri$ along ! same z a ,*$d>4 ,?is extract me?od gives a sage *eese mottl$ ) small gre5 spots :i* some:at resemble ! gre5 ( sage leaves4 ,a *eese made 9 ?is way c be held = a long "t1 z no?+ has be5 add$ :i* c decay4 ,! only objection to ?is me?od is t ! sage extract may n give a true sage flavor4 ,!re=e1 ! mak] mu/ try to obta9 ! be/ extract possible or make 8 own f ! sage leaves4 #bbg4 ,skimm$-milk ,*$d> *eese4#aja--,! process ( mak+ skimm$-milk *eese aft] ! ,*$d> process is v>i$ ) ! am\nt ( fat left 9 ! milk4 ,be=e attempt+ to make skimm$-milk ,*$d>1 "o %\ld become famili> ) ! process = :ole-milk ,*$d>4 ,skimm$-milk *eeses are usually highly color$4 ,:5 "p skimm$-milk *eese is manufactur$1 !re is (t5 difficulty 9 gett+ ! milk 9 ! vat to te/ ! desir$ p]c5tage ( fat4 ,"s *eese-mak]s skim all ! milk & !n put 9 ! desir$ am\nt ( cream4 ,?is practice seems wa/eful1 n only because ( ! co/ ( sep>ation1 b because ! fat w n mix easily ) ! milk b w t5d to float on ! surface4 ,if ! fat floats1 !re w be a l>ge loss4 ,aft] a v few trials an op]ator c tell ab\t h[ mu* ( ! :ole milk mu/ be skimm$ 9 ord] to h ! mix$ skimm$-milk & :ole milk te/ ! desir$ p]c5tage ( fat4 ,! necess>y p]c5tage ( fat 9 ! mix$ milk to produce *eese ( a c]ta9 grade c be det]m9$ by te/+ ! *eese by ! ,babcock te/4 7,see ,*apt] ,,xix47 #bbh4 ,full skimm$-milk ,*$d> *eese4--,9 ! summ] !re is n mu* dem& = full skimm$-milk *eese1 b x is made 9 l>ge quantity 9 w9t]4 ,! me?od ( manufacture is z foll[s3 ,skimm$-milk z x comes f ! sep>ator is at a temp]ature ( ab\t #hh to #ij ,f42 x is rip5$ & set at ?is temp]ature4 ,x is rip5$ r highly on ! acid te/1 f #j4ah to #j4bj ( #a p] c5t1 & to correspond on ! r5net te/ :i* w n be _m spaces4 ,9 ab\t tw5ty-five to ?irty m9utes x is coagulat$ ready = cutt+4 ,! curd ( skimm$-milk *eese is cut a little s(t] ?an is t ( :ole-milk *eese4 ,milk is usually set at #hh to #ij ,f4 ,! curd is n ord9>ily cook$ above ?is temp]ature4 ,if ! milk 0 #hd to #hf ,f4 :5 set1 !n ! curd %\ld be rais$ to #hh to #ij ,f4 ,! curd firms 9 ! :ey v rapidly4 ,:5 firm en\gh1 x %\ld h a slight developm5t ( acid4 ,on ! acid te/ x %\ld %[ #j4ag to #j4ai p] c5t1 & on ! hot iron #a_/h to ( an in*4 ,! milk %\ld be ripe en\gh or />t] en\gh %\ld h be5 us$1 s t ! acid w cont9ue to develop 9 ! pack v rapidly4 ,dur+ ! *$d>+ process ! curd is pil$ m rapidly & 9 high] piles ?an is cu/om>y ) :ole-milk *eese4 ,?is is necess>y to incorporate or assimilate a l>ge p]c5tage ( wat] or :ey 9 ! *eese4 ,!re=e ! process ( skimm$-milk ,*$d> *eese is mu* %ort]4 ,m acid is develop$ ) ! skimm$-milk ?an ) ! :ole-milk *eese because x seems necess>y to develop prop] texture4 ,if ! acid is n develop$ suffici5tly1 ! *eese w be v rubb]y & cure v sl[ly1 9 :i* case bad f]m5tation & flavor may & (t5 d develop4 ,! curd is turn$1 pil$ or *$d>$ 9 ! vat until x beg9s to become meaty & fibr\s4 ,if !re is dang] ( too mu* acid1 ! curd may be r9s$ (f ) wat]4 ,x is !n mill$ & salt$ at ! rate ( #a or #a p\nds ( salt to ! curd f ea* #ajjj p\nds ( milk4 ,! rema9d] ( ! process is ! same z t = mak+ :ole-milk *eese4 #bbi4 ,half skimm$-milk ,*$d> *eese4--,no def9ite directions c be giv5 = ! manufacture ( "p skimm$-milk *eese1 because ! process v>ies ) ! am\nt ( fat left 9 ! milk4 ,z ! fat is decreas$1 ! process becomes m l t = mak+ full skimm$-milk *eese2 z ! fat is increas$1 ! process becomes m l t = :ole-milk *eese4 ,h[ev]1 ! process ( mak+ half skimm$-milk *eese is ab\t midway betwe5 ! two4 ,! milk is rip5$ m ?an x w\ld be = :ole-milk *eese1 usually until x te/s f #j4ae to #j4ag ( #a p] c5t acid4 ,! curd is coagulat$ & cut ! same z = ! o!r skimm$-milk *eeses4 ,x is cook$ to a temp]ature j suffici5t to firm ! curd1 usually f #id to #if ,f4 ,! l[] ! temp]ature at :i* ! curd c be cook$ & yet become firm1 ! bett] is ! texture ( ! *eese4 ,:5 ! curd has firm$ en\gh1 or :5 suffici5t acid developm5t1 f #j4ae to #j4ag ( #a p] c5t1 has tak5 place1 ! :ey is remov$4 ,! curd is !n turn$1 pil$ or *$d>$4 ,a skimm$-milk curd may be pil$ mu* m rapidly ?an a :ole-milk curd )\t dang] ( injur+ x4 ,:5 ! curd becomes meaty or fibr\s1 x is mill$4 ,x %\ld be salt$ at ! rate ( #a to #b p\nds ( salt to ! curd f ea* #ajjj p\nds ( milk4 ,! rema9d] ( ! process is ! same z t = mak+ :ole-milk *eese4 ,! *eese-mak] %\ld obs]ve ! foll[+ po9ts :5 mak+ skimm$-milk *eese3 7#a7 ,h clean-flavor$ sweet milk2 7#b7 use clean-flavor$ comm]cial />t]2 7#c7 rip5 ! milk suffici5tly1 b n too mu*2 7#d7 firm ! curd at z l[ a temp]ature z possible2 7#e7 h ! curd prop]ly firm$ :5 ! :ey is drawn2 7#f7 *$d> ! curd fa/] ?an ! curd f :ole milk2 7#g7 make ! *eeses all ! same size2 7#h7 keep ! *eese neat & clean 9 ! cur+-room4 #bcj4 ,yield & qualities ( skimm$-milk ,*$d> *eese4--,! results ( skimm+ diff]5t p]c5tages ( :ole milk conta9+ v>y+ p]c5tages ( fat are giv5 9 ! foll[+ table4 ,z ! p]c5tage ( fat 9 ! milk decreases1 ! yield ( *eese also decreases1 accord+ to ! table4 ,z ! p]c5tage ( fat decreases 9 ! milk1 ! p]c5tage ( moi/ure 9 ! *eese increases1 %[+ t moi/ure is sub/itut$ = fat4 ,! yield ( *eese f #ajj p\nds ( milk is also giv5 9 ?is table4 ,?is yield v>ies ) ! am\nt ( moi/ure incorporat$ into ! *eese1 ! am\nt ( solids n fat 9 ! milk1 & ! solids lo/ 9 ! :ey4 ,,table ,,xiv ,,table ,,%[+ ,,! ,,composition ,,& ,,yield ,,( ,,skimm$-,,milk ,,*$d> ,,*eese ,,p]c5tage,,numb] ,,composition ,,( ,,! ,,*eese ,,p]c5tage,,p]c5tage,,( ,,fat ,,9 ,,( ,,p\nds ------------------------------ ,,( ,,fat ,,( ,,! ,,! ,,milk ,,( ,,*eese ,,p]c5tage ,,9 ,,! ,,milk ,,9 ,,! ,,f #ajj ,,( ,,total ,,p]c5tage,,p]c5tage ,,milk ,,skimm$ ,,vat ,,aft] ,,p\nds ,,( ,,total ,,( ,,fat ,,( ,,wat] ,,skimm+ ,,( ,,milk ,,solids ---------------------------------------- ------------------------------ #d4g #ej #b4d #i4ib #ed4ge #bb4jj #de4be #d4g #fj #b4j #i4gd #eb4df #ag4ej #dg4ed #d4g #gj #a4e #i4bf #di4hg #ac4ej #ej4ac #d4g #hj #a4j #h4db #dh4bf #aj4jj #ea4gd #d4j #ej #b4j #i4gj #ec4bi #ba4jj #df4ga #d4j #fj #a4f #i4ej #ej4hi #ag4jj #di4aa #d4j #gj #a4b #i4cj #dh4jf #ac4ej #ea4id #d4j #hj #j4i #i4bj #de4bd #aj4ej #ed4gf #c4e #ej #a4h #h4ed #ed4bj #ai4ej #de4hj #c4e #fj #a4e #h4aj #ea4aj #af4ej #dh4ij #c4e #gj #a4a #g4dd #eb4fb #ac4jj #dg4ch #c4e #hj ,o4#i #g4jj #di4fd #i4ed #ej4cf #c4d #ej #a4i #h4bdajb #ed4ej #bj4jj #de4ej #c4d #fj #a4e #g4hb #eb4je #af4ej #dg4ie #c4d #gj #a4d #g4hj #di4jd #ad4jj #ej4if #a4b #g4bh #ej4gf #ad4jj #di4bd #c4d #hj #j4i #g4bd #dg4da #aj4ej #eb4ei ,9 "s cream]ies & *eese factories1 ! milk is skimm$ & ! cream made into butt] & ! skimm$-milk into *eese by ! ,*$d> process4 ,9 mak+ *eese )\t ! milk-fat1 x is difficult to /&>dize a me?od t w produce ! flavor & body ( ! :ole-milk ,*$d> *eese4 ,a skimm$-milk *eese lacks ! s(tness & mell[ness ( texture ( ! :ole-milk product4 ,x is v likely to be t\gh1 dry or lea!ry4 ,x is attempt$ to rem$y ?is defect by incorporat+ m moi/ure into ! skimm$-milk *eese4 ,! add$ moi/ure t5ds to replace ! fat 9 giv+ a s(t mell[ body4 ,x requires skill on ! "p ( ! *eese-mak] to incorporate moi/ure to take ! place ( ! fat 9 giv+ ! *eese mell[ness & smoo?ness ( body4 ,! grades ( skimm$-milk *eese v>y betwe5 r wide limits--f ^? made entirely ( skimm$-milk to ^? made ( milk f :i* only a small am\nt ( fat has be5 remov$ & :i* are almo/ l :ole-milk *eese4 ,because ( ! gradations ( skimm$-milk *eese1 x is difficult to make any?+ b g5]al /atem5ts & to base comp>isons ) :ole-milk *eese4 ,,*apt] ,,xiv ,,*$d> ,,*eese ,,rip5+ ,fre%ly made ,*$d> *eese is h>d1 t\gh & ela/ic & lacks *>act]i/ic *eese flavor4 ,9 ?is condition x is call$ gre51 unripe or n cur$4 ,be=e ! *eese is ready to be eat51 x passes ?r\gh a complex s]ies ( *anges :i* are collectively kn[n z rip5+4 ,9 ! rip5+ process ! texture becomes s(t & mell[ & ! *>act]i/ic *eese flavors develop4 ,*eese rip5+ mu/ be consid]$ f two view-po9ts1 fir/1 ! *anges tak+ place inside ! *eese & secondly ! outside conditions necess>y = rip5+4 ,"s ( ! *emical *anges dur+ rip5+ are kn[n1 :ile o!rs are n und]/ood4 ,! diff]5t ag5ts caus+ rip5+1 & ! con/itu5ts ( ! milk1 w be discuss$4 #bca4 ,fat4--,num]\s inve/igations h be5 made to asc]ta9 :at *emical *anges ! fat und]goes 9 ! rip5+ process4 ,suzuki1#ajc 9 /udy+ ! fat1 f\nd no enzyme capable ( produc+ lactic acid or volatile fatty acids4 ,h[ev]1 ^! acids 7 f\nd 9 increas+ am\nts dur+ ! rip5+ process & aft] ! lactose _h disappe>$4 ,acetic & propionic acids rea*$ a maximum at ?ree mon?s & !n decreas$1 :ile butyric & caproic acids cont9ually increas$ dur+ ! exp]im5tal p]iod cov]$4 ,=mic acid 0 detect$ 9 ! :ole-milk *eese only at ! five & "o-half mon? /age4 ,9 ! judgm5t ( ! exp]im5t] ! pr9cipal s\rce ( acetic & propionic acids 0 probably lactates4 ,traces ( ^! acids may h _h _! orig9 9 prote9 decomposition or fur!r f]m5tation ( glyc]9e4 ,! pr9cipal s\rces indicat$ = butyric & caproic acids 7 fats & prote9s4 ,! di/illate f ! exp]im5tal *eese 0 designat$ flavor solution & conta9$ alcohols & e/]s1 giv+ a close resemblance to ! *eese aroma4 ,! flavor solution f ! mild :ole-milk *eese conta9$ e/]s made up l>gely ( e?yl alcohol & acetic acid1 :ile f ! m pung5t skimm$-milk *eese ! e/]s 7 l>gely comp\nds ( e?yl alcohol & caproic & butyric acids4 ,! alcohol may h come f ! lactose f]m5tation4 ,x appe>s to be an important factor 9 flavor production4 ,! ag5cies op]ative 9 ! production ( volatile acids & syn!ses ( e/]s are z yet undef9$4 #bcb4 ,milk-sug>4--,! milk-sug> 7lactose7 is *ang$ into lactic acid by ! lactic acid-=m+ organisms1 )9 ! fir/ few days aft] ! *eese is made4 ,?is acid is comb9$ ) ! o!r con/itu5ts z fa/ z x is =m$4 ,aft] a few days1 ! milk-sug> w h entirely disappe>$ f ! *eese4#ajd ,! relation betwe5 ! milk-sug> & lactic acid is v close4 ,x is necess>y t milk-sug> be pres5t 9 ord] lat] to h ! lactic acid develop4 #bcc4 ,! salts4--,j :at *anges ! salts#aje und]go or h[ !y comb9e ) ! o!r comp\nds is n def9itely kn[n4 ,x is suppos$ t ! calcium salts fir/ comb9e ) ! phosphates & lat]1 z ! lactic acid is =m$1 !y comb9e ) ! lactic acid1 =m+ a calcium lactate4 #bcd4 ,gases4--,9 ! process ( *eese rip5+1 gases are =m$1 ! commone/ be+ c>bon dioxide4#ajf ,exactly h[ ?is gas is =m$ is n kn[n4 ,x may be due to ! =mation ( lactic acid f ! milk-sug> or to ! liv+ organisms 9 ! *eese4 #bce4 ,case9 or prote9s4--,complex rip5+ *anges 9 ! *eese take place 9 ! case9 comp\nds or prote9s4 ,because ( ! complex *emical nature ( ! prote9s & ! v>i\s ag5ts act+ on !m1 x is difficult to foll[ ^! *anges4 ,?is has l$ to diff]5t op9ions reg>d+ ! rip5+ process4 ,! v>i\s comp\nds ?\ght to be =m$ f ! case9 or prote9s are z foll[s3#ajg ,p>acase9 7=m$ by ! action ( ! r5net on ! case974 ,insoluble 9 br9e & w>m #e p] c5t salt br9e4 ,prote94 ,soluble 9 w>m #e p] c5t salt br9e4 ,prote94 ,insoluble 9 w>m salt br9e or wat]4 ,p>anucle94 ,a prote9 soluble 9 wat] & precipitable by dilute hydro*loric acid4 ,caseoses & proteoses4 ,prote9 d]ivations soluble 9 wat] & n coagulat$ by heat4 ,peptones4 ,prote9 d]ivations simpl] ?an ! proteoses1 soluble 9 wat] & n coagulat$ by heat4 ,amido acids4 ,prote9 d]ivations soluble 9 wat]1 lea/ complex except ammonia4 ,ammonia4 ,! simple/ prote9 d]ivations4 ,f ! discussion ( ! con/itu5ts 9 ! milk & *eese1 x is evid5t t practically all ! pr9cipal rip5+ *anges are conc]n$ ) ^? tak+ place 9 ! prote9s4 #bcf4 ,causes ( rip5+ *anges4--,au?orities disagree z to ! exact ag5ts :i* cause ! rip5+ *anges4 ,"s ?9k !y are due to ! action ( ! enzymes 9 ! r5net & ^? secret$ 9 ! milk4 ,o!rs hold t ^! *anges are due entirely to bact]ial action4 ,a comb9ation ( ! two seems probable4 ,! action ( ! r5net extract r5d]s ! case9 insoluble & 9 ! rip5+ process ! prote9s become soluble1 ! degree dep5d+ on ! l5g? ( "t ! *eese is rip5$4 ,! am\nt ( wat]-soluble prote9s & prote9 d]ivatives is us$ z a measure ( ! ext5t ( *eese rip5+1 consid]$ f a *emical /&po9t4 #bcg4 ,action ( ! r5net extract4--,"s au?orities hold t r5net extract conta9s two enzymes1 r5n9 & peps91 :ile o!rs ?9k x is a s+le peptic f]m5t4 ,^! enzymes produce effects#ajh closely relat$ to1 if n id5tical )1 ^? ( peps9 9 ! foll[+ p>ticul>s3 nei!r ! r5net enzyme nor peps9 causes mu*1 if any1 proteolytic *ange except 9 ! pres5ce ( acid2 ! quantitative results ( proteolysis furni%$ by ! r5net enzyme & peps9 agree closely1 :5 work+ on ! same mat]ial "u comp>able conditions2 ! classes ( soluble nitrog5 comp\nds =m$ by ! two enzymes are ! same1 bo? quantitatively & qualitatively2 nei!r enzyme =ms any consid]able am\nt ( amido comp\nds & nei!r produces any ammonia2 ! soluble nitrog5 comp\nds =m$ by bo? enzymes are conf9$ to ! gr\p ( comp\nds kn[n z p>anucle91 caseoses & peptones4 ,r5net ex]ts a dige/ive effect on ! case9#aji :i* is int5sifi$ by ! developm5t ( acid 9 ! curd4 ,! soluble nitrog5\s products =m$ 9 ,*$d> *eese by ! r5net enzymes are ! albumoses & ! high] peptones4 ,exp]im5ts %[ t no flavor develops until ! amido acids & ammonia are =m$4 ,:5 ! r5net enzymes 7 ! only dige/+ f]m5ts 9 ! *eese1 !re 0 no trace ( *eese flavor4 ,?is is probably due to ! fact t ! r5net enzyme *ang$ ! case9 into caseoses & peptones b did n =m amido acids & ammonia4 ,"s au?orities#aaj ?9k t ! enzyme galactase c>ries ! rip5+ ( ! prote9 f ?is /age4 ,! "q arises :e!r ^! int]m$iate comp\nds mu/ be f\nd be=e o!r ag5ts c =m ! amido acids & ammonia4 ,,table ,,xv#aaa ,,%[+ ,,! ,,effect ,,( ,,diff]5t ,,am\nts ,,( ,,r5eet ,,extracts ,,on ,,! ,,rate ,,( ,,=mation ,,( ,,soluble ,,nitrog5 ,,comp\nds ,,9 ,,*eese ,,rip5+ ,,p] ,,c5t ,,( ,,wat] ,,soluble ,,nitrog5 ,,quantity ,,( ,,comp\nds ,,9 ,,! ,,*eese ,,r5net ,,add$ ,,p] --------------------------------------- #ajjj ,,lb4 ,,( ,,milk ,initial #cb days #hj days #bgj days ---------------------------------------- ------------- #b oz4 #j4ad #j4dg #j4fh #a4cj #d oz4 #j4af #j4ge #a4ac #a4gd #h oz4 #j4af #j4ij #a4ej #a4ig #af oz4 #j4ad #a4bf #a4gj #b4jd ,! above table %[s t ! m r5net extract us$ ! fa/] ! *eese cures1 measur$ by ! am\nt ( wat]-soluble nitrog5 comp\nds =m$ 9 ! *eese4 #bch4 ,! action ( ! bact]ia4--,au?orities#aab disagree z to ! gr\ps ( bact]ia f\nd 9 ,*$d> *eese4 ,?is may be due to lack ( prop] classification4 ,"s ( ! gr\ps are3 ,bact]ium lactis acidi1 ,b4 coli communis1 ,b4 lactis a]og5es1 ,b4 casei1 ,/reptococci1 ,b4#aac ,bulg>icum & ,micrococci4 ,au?orities agree t ! ,b4 lactis acidi gr\p is ! mo/ prom95t4 ,?is gr\p makes up #ij p] c5t or m ( ! total bact]ia flora ( ! *eese 9 ! e>ly /ages ( rip5+4 ,9 ! c\rse ( a few weeks1 h[ev]1 ?is gr\p is l>gely replac$ by ! ,b4 casei gr\p#aad4 ,,table ,,xvi ,,%[+ ,,! ,,numb] ,,( ,,bact]ia ,,to ,a ,,gram ,,9 ,,*$d> ,,*eese ,,z ,,det]m9$ ,,by ,,lactose-,,ag> ,,plate ,,cultures ,,"t ,,( ,,*eese ,,numb] ,,plat+ ---------------------------------------- --------------- #ehj #eha #ehb #ehc ---------------------------------------- ------------------------ ,milk #h1jjj1jjj #ejj1jjj #gjj1jjj #ejj1jjj ---------------------------------------- ------------------------ ,curd at salt+ #afj1jjj1jjj #cbf1jjj1jjj #iab1jjj1jjj #hci1jjj1jjj "t ---------------------------------------- ------------------------ #ab h\rs #ccb1jjj1jjj #a1jdh1jjj1jjj #fbc1jjj1jjj #ife1jjj1jjj ---------------------------------------- ------------------------ #a day #ehf1jjj1jjj #gcf1jjj1jjj #gji1jjj1jjj #efi1jjj1jjj ---------------------------------------- ------------------------ #b days #bce1jjj1jjj #dje1jjj1jjj #hdh1jjj1jjj #ehj1jjj1jjj ---------------------------------------- ------------------------ #d days #ade1jjj1jjj #fhd1jjj1jjj #ebb1jjj1jjj #a1jbe1jjj1jjj ---------------------------------------- ------------------------ #f days #afe1jjj1jjj #ahd1jjj1jjj #hec1jjj1jjj #ahd1jjj1jjj ---------------------------------------- ------------------------ #ad days #ea1jjj1jjj #baa1jjj1jjj #cfi1jjj1jjj #dja1jjj1jjj ---------------------------------------- ------------------------ #ba days #bhd1jjj1jjj #bij1jjj1jjj #cdh1jjj1jjj #cai1jjj1jjj ---------------------------------------- ------------------------ #bh days #bhe1jjj1jjj #dec1jjj1jjj #cad1jjj1jjj #add1jjj1jjj ---------------------------------------- ------------------------ #ce days #ajd1jjj1jjj #bfa1jjj1jjj #cbf1jjj1jjj #ejd1jjj1jjj ---------------------------------------- ------------------------ #di days #acb1jjj1jjj #bbh1jjj1jjj #dcf1jjj1jjj #ffa1jjj1jjj ---------------------------------------- ------------------------ #gj days #abh1jjj1jjj #bia1jjj1jjj #aic1jjj1jjj #afh1jjj1jjj ---------------------------------------- ------------------------ #ih days #aad1jjj1jjj #bab1jjj1jjj #de1jjj1jjj #ee1jjj1jjj ,f ,wis4 ,bul4 #aej4 ,! l>ge numb] ( bact]ia 9 ! *eese is v /rik+4 ,! numb] z giv5 9 ! accompany+ table is n t actually 9 ! *eese1 z x is v difficult to obta9 ! sample 9 suitable condition = plat+4#aae ,! pr9cipal action ( ! lactic acid-=m+ bact]ia 9 ! *eese rip5+ is ! *ang+ ( ! milk-sug> or lactose into lactic acid & ! =mation ( small am\nts ( o!r sub/ances1 su* z acetic1 succ9ic & =mic acids1 alcohol1 aldehydes & e/]s & "s gases1 c>bon dioxide & hydrog54 ,:ile ! am\nt ( ^! sub/ances o!r ?an lactic acid is small1 x is ?\ght t ! effect ( ^! on ! *eese may be important4 ,he9emann %[s#aaf t lactic acid exi/s 9 two optical modifications1 ! levorotatory & dextrorot>y acids4 ,9 *eese !y are usually f\nd 9 ! inactive or racemic =m1 ! levorotatory & dextrorot>y acids be+ pres5t 9 equal am\nts4 ,:at importance ! "q ( optical activity ( ! lactic acid may assume is n def9itely kn[n4 ,j z "s gr\ps ( bact]ia h a specific effect on ! lactose1 produc+ only "o modification ( lactic acid1 s bact]ia attack+ lactic acid may ex]cise a selective action & use only "o or ! o!r optically active modification4 ,9 o!r words1 ! e>ly flora ( *eese-rip5+ bact]ia may det]m9e ! lat] flora by ! production ( a =m ( lactic acid attack$ by "o gr\p ( bact]ia & n by ano!r1 & ! effect on ! flavor w diff] accord+ly4 ,! am\nt ( lactic acid 9 ! *eese increases = a "t1 !n decreases4 ,! errors 9 det]m9+ lactic acid are consid]able4 ,x seems t ! t5d5cy is t[>d an increase ( lactic acid 9 ! *eese long aft] ! lactose has disappe>$4 ,two explanations are (f]$3 "o1 t 9 ! lactic acid f]m5tation an int]m$iate comp\nd or comp\nds are =m$ :i* exi/ = "s "t1 ! conv]sion into lactic acid be+ complete at ab\t ?ree mon?s2 ! o!r is t lactic acid is =m$ z a product ( p>acase9 proteolysis4 ,! lactic acid =m$ 9 *eese rip5+ does n exi/ 9 a free /ate b reacts ) ! calcium salts 9 ! *eese & =ms calcium lactates4 ,x is ?\ght t !re is suffici5t ( ^! salts to neutralize all ! acid =m$1 & !re=e ! acid does n ent] into comb9ation ) ! p>acase9 salts4 ,x has be5 f\nd t lactates are ! pr9cipal s\rce ( acetic & propionic acids4 ,^! are suppos$ to h "s effect on ! flavor ( ! *eese4 ,! effect ( lactic acid z a det]m9ant ( bact]ial & enzymic *anges is v important4 ,e>ly 9 ! rip5+ process1 lactic acid suppresses ! gr[? ( undesirable micro-organisms4 ,x also furni%es ! acid m$ium necess>y = ! be/ action ( bo? ! coagulat+ & peptic enzymes4 ,! importance ( ! lactic acid bact]ia 9 *eese rip5+ has be5 summ$ up by ,ha/+s#aag z foll[s3 ,! functions ( ?is gr\p ( bact]ia 9 ,*$d> *eese are ?r\gh _! by-product lactic acid z foll[s3 7a7 ,to favor ! curdl+ ( milk by r5net4 7b7 ,! bact]ia ( ! milk are held 9 great "p 9 ! curd4 ,?r\gh ! acid !y influ5ce ! %r9kage ( ! curd & expulsion ( ! :ey1 7c7 ,! acid s *anges ! nature ( ! curd z to cause 'matt+1' or '*$d>+' ( ! curd1 7d7 ,! acid activates ! peps9 ( ! r5net extract1 7e7 ,! acid prev5ts ! gr[? ( putrefactive bact]ia 9 ! *eese4 7f7 ,x has be5 %[n t ,bact]ium lactis acidi is able to =m acid 9 ! abs5ce ( ! liv+ cell4 7g7 ,! developm5t ( ,bact]ium lactis acidi is foll[$ by ! gr[? ( ano!r gr\p ( acid-=m+ bact]ia1 ! ,bacillus ,bulg>icus gr\p4 ,!y rea* numb]s comp>able ) ^? ( ! fir/ gr\p1 rea*+ _! maximum numb] )9 ! fir/ mon? ( rip5+4 ,s9ce !y develop aft] ! f]m5tation ( ! milk-sug>1 !y mu/ h "s o!r s\rce ( c>bon & ( en]gy ?an milk-sug>4 ,x is also probable t o!r gr\ps con/antly pres5t contribute to ! *anges4 ,f ! prec$+ discussion x is evid5t t ea* ( ! rip5+ ag5ts has its important "p to play 9 ! rip5+ process & a normal rip5+ ( ! *eese is a composite result ( ^! v>i\s ag5cies4 #bci4 ,conditions affect+ ! rate ( *eese rip5+4--,! rate at :i* ^! ag5ts cause rip5+ ( ! *eese dep5ds on sev]al factors4#aah ,mo/ ( ^! factors are )9 ! control ( man4 ,!y are z foll[s3 ! l5g? ( "t2 temp]ature ( ! cur+-room2 moi/ure-cont5t ( ! *eese2 size ( ! *eese2 ! quantity ( salt us$2 ! am\nt ( r5net2 ! influ5ce ( acid4 #bdj4 ,! l5g? ( "t4--,! wat]-soluble nitrog5 comp\nds increase z ! *eese ages1 o!r conditions be+ uni=m4 ,! rate ( increase is n uni=m2 x is mu* m rapid 9 ! e>ly ?an 9 ! succe$+ /ages ( rip5+4 #bda4 ,! temp]ature ( ! cur+-room4--,v few *eese factories h made any provision = regulat+ ! temp]ature ( ! cur+-room4 ,)\t su* provision ! temp]ature foll[s closely t ( ! outside air4 ,9 "s cases ! cur+-room is locat$ ov] ! boil]-room & h5ce becomes v hot4 ,9 ! *eese w>eh\ses1 provision has be5 made to control ! temp]ature v closely4 ,exp]im5ts %[ t ! soluble nitrog5 comp\nds increase1 on ! av]age1 closely 9 proportion to an increase ( temp]ature1 :5 ! o!r conditions are uni=m4 ,! temp]ature ( ! cur+-room has a mat]ial effect on ! quality ( ! *eese4 ,*eese made f ! same day's milk1 & "p cur$ at #dj ,f41 "p at #ej ,f41 "p at #fj ,f4 %[ consid]able diff]5ces1 ! greate/ seem+ to be 9 ! flavor & texture4 ,^? kept at ! l[ temp]ature cure m sl[ly & develop a mild] flavor1 ^? at ! high] temp]ature cure fa/] & develop undesirable flavors4 ,at ! high] temp]ature ! undesirable organisms seem to be m active4 ,"s v skillful mak]s & judges ( *eese h always cont5d$ t if ,*$d> is prop]ly made1 firm$ to ! body & texture ( a high-class *eese1 rip5+ at #ee to #fj ,f4 gives a high] quality4 ,su* a *eese mu/ be l[ 9 moi/ure1 p]haps #c to #e p] c5t l[] ?an "o cur$ successfully by ! cold process4 ,! foll[+ tables#aai ,,xvii1 ,,xviii %[ ! effect ( diff]5t temp]atures ( cur+ *eese on ! total score & on ! po9ts ( ! flavor1 body & texture3 ,,table ,,xvii ,,table ,,%[+ ,,! ,,relation ,,( ,,temp]ature ,,( ,,cur+ ,,to ,,total ,,score ,,temp]ature ,,( ,,cur+ ,,total ,,score ---------------------------------------- - #dj #ie4g #ej #id4b #fj #ia4g ,,table ,,xviii ,,table ,,%[+ ,,! ,,relation ,,( ,,temp]ature ,,( ,,cur+ ,,to ,,score ,,( ,,body ,,& ,,texture1 ,,& ,,flavor ,,temp]ature ,,( ,,cur+ #dj ,f4 #ej ,f4 #fj ,f4 ---------------------------------------- ------ ,body & texture #bc4d #cb4j #bb4b ,flavor #dg4d #df4d #dd4h ,( ! ?ree temp]atures ( cur+1 ! l[e/ gave a high] total score & a high] score = flavor1 body & texture4 ,! cur+ temp]ature %\ld n g l[ en\gh to freeze ! *eese1 z ?is l[]s ! quality4 ,! *eese w cure v sl[ly & h a mealy texture4 #bdb4 ,moi/ure-cont5t ( ! *eese4--,o!r conditions be+ equal1 !re is a l>g] am\nt ( wat]-soluble nitrog5 comp\nds 9 *eese conta9+ m moi/ure ?an 9 t conta9+ less moi/ure4 ,!re=e1 a high moi/ure-cont5t ( ! *eese causes x to cure fa/]4 ,! pres5ce ( moi/ure also s]ves to dilute ! f]m5tation products :i* o!rwise w\ld accumulate & ?us *eck ! action ( ! rip5+ ag5ts4 #bdc4 ,! size ( ! *eese4--,*eeses ( l>ge size usually cure fa/] ?an small] ones1 "u ! same conditions4 ,?is is due to ! fact t ! l>ge *eeses lose _! moi/ure less rapidly by evaporation & !re=e aft] ! e>ly p]iod ( rip5+ h a high] wat]-cont5t4 #bdd4 ,! am\nt ( salt4--,! relation ( salt to ! rate ( rip5+ is m or less directly associat$ ) ! moi/ure-cont5t ( ! *eese1 s9ce an increase 9 ! am\nt ( salt decreases ! moi/ure4 ,?us1 *eese conta9+ m salt =ms wat]-soluble nitrog5 comp\nds m sl[ly ?an t conta9+ less salt4 ,! salt also has a direct effect 9 ret>d+ "o or m ( ! rip5+ ag5ts4 #bde4 ,! am\nt ( r5net extract4--,! use ( increas$ am\nts ( r5net extract 9 *eese-mak+1 o!r conditions be+ uni=m1 results 9 ! production ( increas$ quantities ( soluble nitrog5 comp\nds 9 a giv5 p]iod ( "t1 especially su* comp\nds z p>anucle91 caseoses & peptones4 #bdf4 ,! influ5ce ( acid4--,x is necess>y t acid be pres5t b ! exact relation ( v>y+ quantities ( acid to ! *emical *anges ( ! rip5+ process is n fully kn[n4 ,if too mu* acid is pres5t1 x imp>ts a s\r ta/e to ! *eese4 ,x also causes ! texture ( ! *eese to be mealy or s&y in/ead ( smoo? & waxy4 ,conditions t may increase ! rate ( rip5+3 #a4 ,increase ( temp]ature4 #b4 ,l>g] am\nts ( r5net4 #c4 ,m moi/ure 9 ! *eese4 #d4 ,less salt4 #e4 ,l>ge size ( ! *eese4 #f4 ,mod]ate am\nt ( acid4 ,conditions t may ret>d rip5+3 #a4 ,decrease ( temp]ature4 #b4 ,small] am\nts ( r5net4 #c4 ,less moi/ure 9 ! *eese4 #d4 ,m salt4 #e4 ,small size ( ! *eese4 #f4 ,no acid or an excess ( acid4 #bdg4 ,c>e ( ! *eese 9 ! cur+-room4--,! *eeses ne$ daily att5tion :ile 9 ! cur+-room 7,fig4 #ec74 ,!y %\ld be turn$ e day to prev5t /ick+ & mold+ to ! %elf & to secure an ev5 evaporation ( moi/ure4 ,if n turn$1 ! moi/ure w n evaporate ev5ly f all surfaces & w result 9 an unev5 di/ribution 9 ! *eese1 :i* causes unev5 cur+1 & usually gives ! product an unev5 color4 ,! surface ( ! *eese %\ld be wat*$ to see t ! clo?s /ick4 ,if !y d n1 ! surface w crack1 due to ! evaporation ( ! moi/ure4 ,if ! clo?s are loos5$1 !y %\ld be remov$ & ! surface ( ! *eese greas$ ) butt]4 ,! grease w t5d to prev5t ! r9d f crack+4 ,if ! surface ( ! *eese is n smoo?1 due to wr9kles 9 ! b&age1 or if x cracks1 due to ! lack ( clo?s1 x furni%es ! opportunity = insects to lay _! eggs & ! l>v to develop )9 ! *eese4 ,molds also lodge & gr[ 9 su* cracks4 ,illu/ration3 ,,fig4 #ec4--;,*$d> *eese cur+-room4 ,! *eese %\ld be kept clean :ile 9 ! cur+-room4 ,?is means t ! h&s ( ! p]son h&l+ ! *eese mu/ be clean4 ,! %elves %\ld be wa%$ ) good clean+ solution & scald$ ) hot wat] :5ev] !y become greasy or moldy4 ,"s means %\ld be provid$ = regulat+ ! temp]ature & humidity ( ! cur+-room4 ,9 mo/ factories ?is is accompli%$ by op5+ ! doors & w9d[s at night to admit ! cool air & clos+ !m 9 ! morn+ to keep out ! hot air4 ,c>e %\ld be tak5 to keep ! doors & w9d[s closely secur$4 ,! w9d[s %\ld h %ades to keep out ! sun4 ,if ! room becomes too dry1 ! floor may be damp5$ ) cold wat]4 ,! l5g? ( "t 9 ! cur+-room dep5ds on h[ (t5 %ipm5t is made to "s c5tral w>eh\se or to ! m>ket4 ,?is usually v>ies f two to six weeks4 ,:5 ! surface ( ! *eese becomes dry & ! r9d is well =m$1 ! *eese may be p>aff9$4 ,x usually requires f\r to six days aft] *eeses are tak5 f ! hoop be=e !y are ready = ?is process4 ,! object ( p>aff9+ is to prev5t ! escape ( moi/ure & to keep ! *eese f mold+4 #bdh4 ,evaporation ( moi/ure f ! *eese dur+ rip5+4--,! losses due to evaporation :ile ! *eeses are cur+ are a consid]able item4 ,! rate ( evaporation dep5ds on ! temp]ature & humidity ( ! cur+-room1 ! size ( ! *eese1 ! moi/ure-cont5t & protection to ! surface4 ,table ,,xix#abj %[s ! effect ( size ( *eese & temp]ature ( ! cur+-room1 on losses :ile cur+4 ,?is table %[s t ! evaporation ( moi/ure is m z ! size ( ! *eese decreases & ! temp]ature is increas$4 ,?is is probably due to ! fact t ! small] *eese has m surface to a p\nd ?an a l>ge *eese4 ,! evaporation increases ) temp]ature1 probably because ( l[]$ relative humidity4 ,! humidity c be te/$ ) an hygromet]4 ,,table ,,xix ,,%[+ ,,! ,,v>iation ,,( ,,losses ,,9 ,,weight ,,( ,,*$d> ,,*eese ,,:ile ,,cur+1 ,,due ,,to ,,size ,,( ,,*eese ,,& ,,temp]ature ,,( ,,cur+-,,room ,,weight ,,lo/ ,,p] #ajj ,,p\nds ,,( ,,*eese ,,9 #bj ,,weight ,,( ,,*eese ,,weeks ,,at ,,9 ,,p\nds ---------------------------------------- - #dj ,f4 #ej ,f4 #fj ,f4 ---------------------------------------- ------------------ #gj #b4e #b4d #d4b #de #b4g #c4g #e4a #ce #c4i #e4i #h4e #ab #d4f #h4a #ab4j ,! high] ! moi/ure-cont5t ( ! *eese1 usually ! m rapid is ! evaporation4 ,?is is due to sev]al causes3 !re is m moi/ure to evaporate2 ! moi/ure is n s well incorporat$2 a moi/ *eese does n =m s good a r9d4 #bdi4 ,p>aff9+#aba consi/s ( dipp+ ! *eese 9 melt$ p>aff9 at a temp]ature ( ab\t #bbj ,f4 = six seconds4 ,fig4 #ed %[s an app>atus = p>aff9+4 ,?is leaves a v ?9 coat ( p>aff9 on ! *eese2 at a l[] temp]ature1 a ?ick] coat w\ld be left4 ,! ?ick] coat+ is m liable to crack & peel (f4 ,if ! *eese is n p]fectly dry be=e x is treat$1 ! p>aff9 w bli/] & crack (f4 ,be=e a *eese is p>aff9$1 ! press clo? is remov$ & also ! />*$ circles1 if loose4 ,aft] a *eese has be5 p>aff9$1 if ! coat+ is n brok51 ! loss due to evaporation is greatly r$uc$4 ,! am\nt ( p>aff9 to coat a #ce-p\nd *eese w dep5d on ! temp]ature ( ! p>aff9 & ! l5g? ( "t ! *eese is imm]s$4 ,usually at #bbj ,f4 x requires ab\t #j4ae ( a p\nd = ea* #ce-p\nd *eese4 ,aft] ! *eeses h be5 p>aff9$1 !y may be left on ! cur+-room %elves or box$ ready to %ip4 ,illu/ration3 ,,fig4 #ed4--;,a p>aff9] = *eese4 #bej4 ,%ipp+4--,:5 ready to %ip1 ea* *eese %\ld be c>efully & accurately weigh$ & box$4 ,usually ^! *eeses are box$ aft] be+ p>aff9$4 ,if press clo?s are left on ! *eese 9 ! cur+-room1 !y %\ld be remov$ j be=e weigh+4 ,^! clo?s %\ld n be left 9 a pile 9 ! factory aft] be+ remov$ z !y h be5 kn[n to heat & sometimes cause fires4 ,!y %\ld be wa%$ clean & dri$ ready = use aga94 ,if />*$ circles are us$1 !y %\ld be left on ! *eese4 ,a scale bo>d %\ld be plac$ on ea* end ( ! *eese to prev5t its /ick+ to ! box & also to keep ! box f we>+ ! surface ( ! *eese4 ,! box %\ld be a trifle l>g] 9 diamet] ?an ! *eese s t ! latt] c be easily plac$ 9 x4 ,! sides ( ! box %\ld be ! same height z ! *eese4 ,! weight ( ea* *eese %\ld be neatly & accurately m>k$ on ea* box4 ,c>e %\ld be ex]cis$ to keep ! boxes clean4 ,,defects ,,9 ,,*$d> ,,*eese ,a great numb] ( defects may occur 9 ,*$d> *eese4 ,c]ta9 ( ^! are due to kn[n causes & prop] rem$ies are def9able1 :ile nei!r cause nor rem$y has be5 f\nd = o!r defects4 ,"s ( ! common defects & _! causes & rem$ies are discuss$ "u diff]5t head+s ( ! score-c>d z3 defects 9 flavor1 _! causes & rem$ies2 defects 9 body & texture1 _! causes & rem$ies2 defects 9 color1 _! causes & rem$ies2 defects 9 f9i% & _! causes & rem$ies4 #bea4 ,defects 9 flavor4--,any flavor diff]+ f ! *>act]i/ic ,*$d> *eese is a defect4 ,c]ta9 ( ^! defective flavors c be recogniz$ & causes & rem$ies giv5 = !m1 :ile o!rs may be di/+ui%$ z su* b no cause or rem$y c be giv54 #beb4 ,fe$y flavors4--,flavors may be *>act]i/ic ( c]ta9 fe$+ /uffs4 ,fe$+ /rong-flavor$ foods1 su* z turnips1 cabbage1 decay$ silage1 c]ta9 we$s & sometimes rank gre5 fe$1 give _! peculi> flavors to bo? milk & *eese4 ,fre%ly drawn milk usually absorbs ^! odors f ! air 9 b>ns fill$ ) su* foods4 ,c]ta9 ( ^! mat]ials may be f$ j aft] milk+ 9 mod]ate am\nts )\t affect+ ! milk drawn at ! next milk+4 ,o!rs %\ld n be us$4 ,milk %\ld n be expos$ to /rong volatile odors4 ,"s ( ! objectionable odors may be remov$ by air+ ! curd = a long] "t aft] mill+ be=e ! salt is appli$4 #bec4 ,acid flavors4--,a *eese ) an acid flavor has a pron\nc$ s\r smell & ta/e4 ,?is is caus$ by ! ov]-developm5t ( acid :i* may be due to any ( ! foll[+ causes3 7a7 receiv+ milk at ! factory :i* is s\r or has too high developm5t ( acid2 7b7 us+ too mu* />t]2 7c7 rip5+ ! milk too mu* be=e add+ r5net2 7d7 n firm+ ! curd suffici5tly 9 ! :ey be=e remov+ ! latt]2 7e7 develop+ too mu* acid 9 ! :ey be=e x is remov$2 7f7 reta9+ too mu* moi/ure 9 ! curd4 ,! tr\ble c be r$uc$ or elim9at$ by "o or m ( ! foll[+ precautions3 7a7 receiv+ only clean1 sweet milk at ! *eese factory2 7b7 ma9ta9+ ! prop] relation betwe5 ! moi/ure & acidity2 7c7 add+ ! r5net at ! prop] acidity2 7d7 us+ less />t]2 7e7 add+ ! r5net extract s t !re w be suffici5t "t to firm ! curd be=e ! acid has develop$ to su* a /age t x w be necess>y to draw ! :ey2 7f7 produc+ ! prop] f9al wat]-cont5t 9 ! newly made *eese4 #bed4 ,sweet or fruity flavors4--,^! are ! sweet flavors *>act]i/ic ( /rawb]ry1 raspb]ry & ! l4 ,su* flavors are v objectionable & usually increase ) ! age ( ! *eese4 ,!y appe> to be caus$ by3 7a7 c>ry+ bo? milk & :ey 9 ! same cans )\t prop]ly clean+ !m2 7b7 expos+ milk ne> hog-p5s :]e :ey is f$2 7c7 dirty :ey tanks at ! *eese factory2 7d7 micro-organisms :i* get into ! milk ?r\gh any unclean conditions4 ,^! tr\bles c be controll$3 7a7 if milk & :ey mu/ be c>ri$ 9 ! same cans1 ! cans %\ld be empti$ imm$iately on arrival at ! f>m & ?or\ghly wa%$ & scald$2 7b7 ! :ey vat at ! factory %\ld be kept clean & sweet2 7c7 ! />t] mu/ h ! prop] clean flavor4 ,o!r defects may be class$ z (f flavors1 dirty flavors1 bitt] flavors & ! l4 ,^! are und\bt$ly due to unsanit>y conditions :]eby undesirable organisms get into ! milk1 ev5 ?\gh ! p>ticul> organism is (t5 n det]m9$4 ,! flavors may be improv$ by ! use ( a clean-flavor$ comm]cial />t] & by air+ ! curd aft] mill+ be=e salt+4 ,! be/ rem$y is to remove ! s\rce ( ! difficulty4 #bee4 ,defects 9 body & texture4--,! body & texture %\ld be close4 ,a sample rubb$ betwe5 ! ?umb & f+]s %\ld be smoo? & waxy4 ,any condition :i* causes a body & texture o!r ?an ?is is to be avoid$4 #bef4 ,loose or op5 texture4--,a *eese ) ?is defect is full ( irregul>ly %ap$ holes & usually s(t or weak-bodi$4 ,?is is s]i\s if ! *eese is to be held = "s "t4 ,moi/ure & fat are likely to collect 9 ^! holes & cause ! *eese to det]iorate1 !reby %ort5+ its comm]cial life4 ,sev]al causes may br+ ab\t ?is condition3 7a7 insuffici5t *$d>+2 7b7 press+ at too high a temp]ature2 7c7 inadequate press+2 7d7 developm5t ( too little acid4 ,! correspond+ rem$ies are3 7a7 *$d> ! curd until ! holes are clos$ & ! curd is solid2 7b7 cool ! curd to #hj ,f4 be=e putt+ to press2 7c7 press ! curd long]1 possibly tw5ty-f\r to tw5ty-six h\rs2 7d7 develop a little high] acid 9 ! :ey be=e remov+ ! curd4 #beg4 ,dry body4--,a *eese ) ?is defect is usually firm1 h>d & dry1 sometimes rubb]y or corky4 ,?is may result f lack ( moi/ure1 fat or bo?1 & may be due to ! foll[+ causes3 7a7 mak+ ! *eese f p>tly skimm$-milk2 7b7 heat+ ! curd 9 ! :ey = too long a "t2 7c7 heat+ ! curd too high2 7d7 /irr+ ! curd too mu* 9 ! :ey or z ! la/ ( ! :ey is remov$2 7e7 us+ too mu* salt2 7f7 develop+ ( too mu* acid 9 ! :ey2 7g7 cur+ ! *eese 9 too hot or too dry a cur+-room2 7h7 n pil+ ! curd high or fa/ en\gh 9 ! *$d>+ process4 ,! cause %\ld be locat$ & ! correspond+ rem$y f\nd1 z foll[s3 7a7 make *eese only f :ole milk2 7b7 draw ! :ey soon]2 7c7 firm ! curd at z l[ temp]ature z possible 9 ! :ey2 7d7 /ir ! curd 9 ! :ey only en\gh to keep ! curd p>ticles sep>at$ b d n h&-/ir x2 7e7 use less salt2 7f7 develop less acid 9 ! :ey2 7g7 cure ! *eese 9 a cool moi/ cur+-room2 7h7 pile ! curd soon] & high] dur+ ! *$d>+ process4 ,! numb] ( causes :i* may s+ly or 9 comb9ation produce dry *eese dem&s exp]i5ce & te*nical skill t calls = ! developm5t ( a high degree ( judgm5t4 #beh4 ,gassy textur$ *eese4--,gassy *eese has l>ge numb]s ( v small r\nd or slightly flatt5$ holes4 ,:5 r\nd ^! are call$ p9-holes1 & :5 slightly flatt5$ fi% eye op5+s4 ,^! are due to ! =mation ( gas by ! micro-organisms 9 ! *eese4 ,:5 a *eese is gassy1 x usually puffs up f gas pressure z 9 ! ris+ ( bread4 ,if en\gh gas is =m$1 x w cause ! *eese to break or crack op54 ,in/ead ( be+ flat on ! ends1 su* a *eese becomes s ne>ly sph]ical z to roll f ! %elf at times4 ,! gas-produc+ organisms ent] because ( unclean conditions some:]e 9 ! h&l+ ( ! milk & ! mak+ ( ! *eese4 ,"s ( ! common s\rces ( gas organisms are3 7a7 unclean milk]s2 7b7 dirty c[s2 7c7 arat+ ! milk 9 impure air1 especially air f hog-p5s :]e ! :ey is f$2 7d7 all[+ ! c[s to wade 9 /agnant wat] or 9 mud or 9 fil?y b>ny>ds & !n n ?or\ghly clean+ ! c[s be=e milk+2 7e7 expos+ ! milk to ! du/ f hay & fe$2 7f7 dirty :ey tanks2 7g7 draw+ milk & :ey 9 ! same cans )\t aft]w>d ?or\ghly wa%+ !m2 7h7 unclean ut5sils 9 ! factory2 7i7 us+ gassy />t]2 7j7 rip5+ *eese at high temp]atures4 ,"s ( ^! causes are )9 ! control ( ! *eese-mak] aft] ! mak+ process is begun4 ,_m ( !m are avoid$ only by et]nal vigilance4 ,among ! recomm5dations = meet+ gassy curd are ! foll[+3 use only milk produc$ "u clean sanit>y conditions2 use a clean comm]cial />t]4 ,if gas is suspect$ 9 ! milk1 a l>g] p]c5tage ( comm]cial />t] %\ld be us$4 ,m acid mu/ be develop$ be=e ! :ey is remov$4 ,if ! gas %[s :ile *$d>+1 ! curd %\ld be pil$ & repil$ until ! holes flatt5 out be=e mill+4 ,! curd %\ld be kept w>m dur+ ! pil+ or *$d>+ process4 ,?is may be accompli%$ by cov]+ ! vat & sett+ a pail or two ( hot wat] 9 x4 ,aft] mill+1 ! curd %\ld be /irr$ & air$ = a consid]able l5g? ( "t be=e salt+4 ,?is w arate ! curd & all[ x to cool4 ,! *eese %\ld !n be plac$ 9 a cool cur+-room4 7,see h&l+ ( gassy milk47 #bei4 ,acidy1 pa/y or s(t body & texture4--,a *eese ) acidy body may be ei!r h>d & dry or s(t & moi/4 ,x has a mealy or s&y feel+ :5 rubb$ betwe5 ! f+]s4 ,! causes & rem$ies are ! same z = *eeses ) acid flavors4 ,:5 rubb$ betwe5 ! f+]s1 x is pa/y & /icks to ! f+]s4 ,x is caus$ by ! *eese conta9+ too mu* wat]4 7,see control ( moi/ure47 #bfj4 ,defects 9 color4--,any color :i* is n uni=m is a defect4 ,! prop] color dep5ds on ! m>ket requirem5t4 ,"s m>kets pref] a :ite & o!rs a yell[ *eese2 h[ev]1 if ! color is uni=m1 x is n defective4 ,mottl$ color is a spott$ or v>iegat$ m>k+ ( ! *eese4 ,sev]al causes may give ! same g5]al effect3 7a7 unev5 di/ribution ( moi/ure1 ! curd hav+ extra moi/ure be+ light] 9 color2 7b7 neglect+ to /ra9 ! />t]2 7c7 add+ ! />t] aft] ! *eese color has be5 add$2 7d7 mix+ ! curd f diff]5t vats4 ,rem$ies = ?is mottl$ color are3 7a7 to ma9ta9 a uni=m assimilation ( moi/ure 7see discussion ( moi/ure72 7b7 to /ra9 ! />t] to break up ! lumps be=e add+ to ! milk2 7c7 to add all ( ! />t] be=e add+ ! *eese color2 7d7 n to mix curds f diff]5t vats4 ,seamy color4--,9 seamy color$ *eese1 ! outl9e ( ea* piece ( curd may be se54 ,!re is usually a l9e :]e ! surfaces ( ! curd come toge!r4 ,x may be caus$ by ! pieces ( curd becom+ greasy or s cold t !y w n cem5t4 ,?is may be rem$i$ by hav+ ! curd at a temp]ature ( #hj to #he ,f4 :5 put to press4 ,if x is greasy1 ?is may be remov$ by wa%+ ! curd 9 cold wat]4 ,acid color4--,?is is a blea*$ or fad$ color & is caus$ by ! developm5t ( too mu* acid4 7,see acid flavor = causes & rem$ies1 page #bff47 #bfa4 ,defects 9 f9i%4--,defects ( ?is class diff] f ^? previ\sly m5tion$ 9 be+ entirely )9 ! control ( ! *eese-mak]4 ,all are due to c>elessness or lack ( skill 9 manipulation4 ,any?+ :i* detracts f ! neat1 clean1 workmanlike appe>ance ( ! *eese is a defect t may int]f]e ) ! sale ( an article intr9sically good4 ,"s ( ! common defects are3 7a7 unclean surfaces or dirty *eese2 7b7 crack$ r9ds2 7c7 moldy surfaces2 7d7 unev5 sizes2 7e7 crack$ *eese2 7f7 wr9kl$ b&ages2 7g7 unev5 edges4 ,,*$d> ,,*eese ,,judg+ ,judg+ ( *eese is ! comp>ison ( ! qualities ( "o product ) ^? ( ano!r4 ,to make ?is easi] x is cu/om>y to r$uce ! qualities ( ! *eese to a num]ical basis4 ,?is is accompli%$ by ! use ( a score-c>d1 :i* recognizes c]ta9 qualities & gives to ea* a num]ical value4 ,ea* ( ^! score-c>ds gives a p]fect *eese a num]ical score ( #ajj4 ,two score-c>ds are us$ to judge *eese1 "o = export & ! o!r = home-trade product4 ,! latt] is m commonly us$4 ,,export ,,score-,,c>d ,,home-,,trade ,,score-,,c>d ,flavor #de ,flavor #ej ,body & texture #cj ,body & texture #be ,color #ae ,color #ae ,f9i% #aj ,f9i% #aj --- --- ,total #ajj ,total #ajj ,! same qualities are recogniz$ 9 ea* score-c>d1 b diff]5t num]ical values are giv5 !m4 #bfb4 ,secur+ ! sample4--,! sample ( *eese to be exam9$ is be/ obta9$ by means ( a *eese-tri] 7,fig4 #ee74 ,?is is a piece ( /eel ab\t five or six in*es long fitt$ ) a suitable h&le4 ,x is semicircul> 9 %ape1 ab\t to ( an in* 9 diamet]4 ,! edges & end are %>p5$ to aid 9 cutt+4 ,?is is ins]t$ into ! *eese & turn$ ar\nd & !n drawn out4 ,x removes a long cyl9d] ( *eese1 commonly call$ a plug4 ,?is plug %\ld be drawn f ! top r ?an f ! side ( ! *eese1 because :5 ! b&age is cut x (t5 splits1 due to ! pressure aga9/ x & s exposes ! *eese4 ,illu/ration3 ,,fig4 #ee4--;,a *eese-tri]4 #bfc4 ,h[ to det]m9e quality4--,z soon z ! plug has be5 remov$1 x %\ld be pass$ quickly "u ! nose to detect any volatile odors :i* are liable to leave ! *eese quickly4 ,next1 ! compactness ( ! plug %\ld be notic$ & ! color c>efully exam9$4 ,!n ! out] end ( ! plug %\ld be brok5 (f & plac$ back 9 ! *eese 9 ! hole made by ! tri]4 ,x %\ld be ab\t an in* long & pu%$ 9 s t ! surface ( ! *eese is smoo?4 ,?is prev5ts mold & insects ent]+ ! *eese4 ,usually ! *eese w mold aft] a %ort "t :]e ! plug has be5 remov$4 ,! rema9d] ( ! plug %\ld be sav$ = det]m9+ ! flavor & ! body & texture4 ,! flavor c be det]m9$ by ! fir/ odor obta9$ f ! *eese on ! tri] & by mix+ or cru%+ a piece ( ! plug betwe5 ! ?umb & =e-f+] & !n not+ ! odor4 ,mix+ & ?or\ghly w>m+ causes ! odor to be mu* m pron\nc$4 ,! *eese %\ld seldom be ta/$ to det]m9e ! flavor1 = :5 _m are to be judg$1 !y all ta/e alike aft] ! fir/ five or six4 ,?is is probably due to ! *eese adh]+ to ! tee?1 tongue & o!r p>ts ( ! m\?1 mak+ x difficult to cleanse ! m\? suffici5tly4 ,! body & texture c be det]m9$ by ! appe>ance & ! feel+ ( ! *eese :5 rubb$ betwe5 ! ?umb & f+]s4 ,! body & texture are di/9ct1 yet !y are m or less int]*ang$4 ,! body ref]s to ! *eese z a :ole & ! texture to ! arrangem5t ( ! p>ts ( ! :ole4 ,! op5ness ( texture or ! holes c be not$ :5 ! plug is fir/ remov$4 ,! firmness ( body & smoo?ness ( texture c be det]m9$ :5 ! *eese is rubb$ betwe5 ! ?umb & f+]s4 ,! color c be judg$ :5 ! plug is fir/ remov$4 ,! f9i% or appe>ance may be not$ ei!r be=e or aft] ! o!r qualities by c>efully exam9+ ! *eese4 ,*$d> *eese %\ld h a neat1 clean1 attractive appe>ance2 :5 cut x %\ld %[ a close1 solid1 uni=mly color$ int]ior4 ,x %\ld h a cle>1 pleasant1 mild aroma & a nutty flavor4 ,x %\ld possess a mell[1 silky1 meaty texture & :5 rubb$ betwe5 ! ?umb & =e-f+] %\ld be smoo? & free f h>d p>ticles4 ,,*eese ,,score-,,c>d ,sample4444444444444444 ,date4444444444444444444444 ,,score ,,rem>ks ---------------------------------------- -------------------- ,flavor #ej 44444444 ,body & ,texture #be 44444444 ,color #ae 44444444 ,f9i% #aj 44444444 ------------------------ ,total #ajj 44444444 ------------------------ ,recomm5dations4444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 ,"n ( ,judge44444444444444444444444444444 ---------------------------------------- ----------------------- ,,sugge/ive ,,t]ms ,,flavor ,desirable ,clean ,pleasant ,aroma ,nutty ,flavor ,undesirable ,due to ,f>m ,conditions ,we$y ,fe$y ,c[y ,old ,milk ,bitt] ,due to ,factory ,conditions ,too mu* acid ,too little acid ,due to ei!r ,f>m or ,factory ,conditions ,yea/y ,fruity ,fi%y ,rancid ,s\r ,bitt] ,sweet ,ta9t$ ,,body ,,& ,,texture ,desirable ,smoo? ,waxy ,silky ,close ,undesirable ,pa/y ,corky ,acidy ,greasy ,loose ,sweet ,curdy ,gassy ,wat]y ,mealy ,lumpy ,yea/y ,too dry ,,color ,desirable ,uni=m ,undesirable ,/reak$ ,:ite specks ,seamy ,mottl$ ,wavy ,ru/ spots ,acid cut ,too high ,too light ,,f9i% ,desirable ,clean surfaces ,neat b&age ,attractive ,undesirable ,wr9kl$ b&age ,unclean surfaces ,crack$ r9ds ,undesirable size ,greasy ,no end caps ,unev5 edges #bfd4 ,causes ( v>iations 9 score4--,x is v seldom1 if ev]1 t a *eese is giv5 a p]fect score1 = x usually has "o or m defects :i* may be h>dly noticeable or v pron\nc$4 ,! s]i\sness ( ! defect is det]m9$ by ! individual ta/es ( ! judges & ! m>ket requirem5ts4 ,x is cu/om>y = ! judge to pick out sev]al samples & score !m 9 ord] to fix ! /&>d & if !re are sev]al judges ?is s]ves to unify _! /&>d4 ,ord9>ily judges w v>y because ( _! individual ta/es1 unless !y beg9 ) a uni=m /&>d4 ,c]ta9 m>kets require *eese ) giv5 qualities :i* on o!r m>kets w\ld be consid]$ defects4 ,= example1 ! ,bo/on m>ket requires a v s(t1 pa/y *eese :i* o!r m>kets w\ld consid] undesirable4 ,! *eese is con/antly und]go+ *anges due to ! rip5+ ag5ts s t x may n always be scor$ ! same4 ,= example1 a *eese may h little or no flavor & aft] sev]al weeks a v consid]able flavor may h develop$4 ,?is is probably due to ! action ( ! rip5+ ag5ts1 & !re=e ! second "t x w\ld be scor$ diff]5tly4 #bfe4 ,! score-c>d4--,:5 judg+ sev]al samples ( *eese1 ! type ( score-c>d on ! opposite page is us$ = ea* "o4 ,?is gives ! date ( judg+ & ! sample numb]1 ! judge's "n & reasons = cutt+ ! score & recomm5dations to avoid ^! tr\bles4 ,,*apt] ,,xv ,,! ,,swiss ,,& ,,italian ,,gr\ps ,c]ta9 v>ieties ( h>d *eese ( =eign orig9 are n[ made to "s ext5t 9 ?is c\ntry4 ,if n manufactur$ 9 suffici5t quantities to supply ! dem&1 ! rema9d] is import$4 ,^! h>d *eeses are n[ consid]$4 ,,swiss ,,*eese ,swiss *eese1 v>i\sly kn[n z ,gruyre1 ,emm5?al1 ,s*weitz] & ,swiss1 _h its orig9 9 ! ,alp9e cantons ( ,switz]l&4 ,f ?is region its manufacture has be5 c>ri$ by ,swiss dairy-m5 & emigrant f>m]s into widely sep>ate l&s4 ,! ,swiss colonies settl$ 9 ! ,unit$ ,/ates 9 ! ,mohawk ,valley & 9 ,catt>augus ,c\nty1 ,new ,york2 9 ,wayne1 ,/>k1 ,summit1 ,columbiana & ,tusc>awas c\nties ( ,ohio1 & 9 ,gre5 & ,dodge c\nties 9 ,wiscons94 ,( all ^!1 ! ,wiscons9 colonies h become ! mo/ ext5sive4 ,simil> colonies h develop$ ! mak+ ( ?is type ( *eese 9 ,sw$5 & ,f9l&4 #bff4 ,! ,swiss factory4--,swiss *eese _c be made 9 a vat l o!r types = reasons t w be expla9$ lat]4 ,9 place ( ! vat is us$ a kettle1 g5]ally ( copp]1 & x may or may n be jacket$ = /eam or = hot wat] 7,fig4 #ef74 ,^! kettles v>y 9 capacity f #fjj to #cjjj p\nds ( milk4 ,! *eese-mak] takes ! be/ c>e possible ( 8 kettle1 = an unclean ut5sil is "o ( ! easie/ s\rces ( contam9ation ( ! milk4 ,:5 ! kettle is n jacket$1 & x is only 9 rec5t ye>s t ?is has be5 done1 x is susp5d$ 9 a fireplace by means ( a crane arrangem5t4 ,illu/ration3 ,,fig4 #ef4--,swiss-*eese kettle4 ,?is fireplace uses wood1 & is built ( brick or /one1 s t ! kettle re/s on ! edge & is provid$ ) a door :i* sw+s ^u ano!r crane1 & c be clos$ :ile ! fire is go+4 ,:5 ! kettle is swung on a crane1 x is possible to sw+ x "u ! weigh-/& = fill+4 ,?is requires a lid to sw+ d[n ov] ! fire1 & keep ! room free f smoke4 ,! *imney g5]ally has a r high /ack to secure a good draft4 ,?is kettle is fa/5$ to ! crane by a l>ge iron b& pass+ ar\nd ! neck1 to :i* a bail or h&le is atta*$4 ,! kettle may be rais$ or l[]$ by means ( a simple screw on ?is beam4 ,! crane consi/s ( a heavy beam work+ 9 sockets 9 ! floor & a beam or cross brace1 :i* has ano!r & %ort] beam brac$ to x1 to take ! weight ( ! kettle4 ,! weigh-/&1 & its effici5t location1 is a matt] ( extreme importance4 ,x is elevat$ a little above ! rema9d] ( ! floor to all[ gravity to d ! "w4 ,! next mo/ important equipm5t is ! press & dra9+ table4 ,! table is made ( wood or /one1 & has a slight slope to all[ ! :ey to dra9 (f4 ,! press is g5]ally a jack screw :i*1 brac$ aga9/ a beam1 w ex]t an enorm\s pressure on ! table bel[4 ,swiss *eeses are made 9 two /yles1 ! r\nd or drum & ! block or rectangul> =ms1 ea* ( :i* has its advantages4 ,= ! r\nd /yle1 :i* is mo/ commonly made1 ! =ms = hoop+ are ( metal or ( elm wood1 & consi/ ( /rips ( a giv5 wid?1 g5]ally six in*es1 b ( an undet]m9$ l5g?4 ,^! /rips are !n made into a circle & held by a cord1 :i* is easily l5g!n$ or %ort5$1 ?us v>y+ ! diamet] ( ! hoop4 ,besides ^! hoops1 *eese bo>ds or foll[]s are ne$$4 ,^! are heavy circul> bo>ds1 ( a size to fit t ( ! *eese g5]ally made1 & are b&$ ) iron ar\nd ! edge & cross-brac$ on ! bottom = rigidity4 ,! small tools ( ! factory consi/ ( knives to cut ! curd1 & ( a ,swiss h>p or o!r simil> tool to /ir ! curd4 ,_m clean b&ages are also ne$$1 & a kettle brake4 #bfg4 ,! milk4--,swiss *eese requires clean sweet milk4 ,dirt1 high acid & infections ) undesirable bact]ia involve difficulties ( manufacture & frequ5t losses ( *eese4 ,"o common practice rejects milk if x %[s acidity above #j4ae p] c5t4 ,to secure milk 9 ?is condition1 factories are small & locat$ s close to ! produc+ f>ms z to secure #ajjj to #cjjj p\nds ( milk deliv]$ w>m f ! c[ twice a day4 ,! *eese is made twice daily f ?is fre% milk4 ,if1 h[ev]1 milk is prop]ly c>$ =1 x is possible to mix night's & morn+'s milk )\t bad results4 ,9 fact1 9 work+ exp]im5tally ) high grade milk & tak+ precautions aga9/ loss ( fat1 x has be5 necess>y to skim 7sep>ate7 "p ( ! milk1 ?us r$uc+ ! ratio ( fat to case94 ,analysis ( good ,swiss *eeses %[s t ! desir$ texture is m uni=mly obta9$ ) milk 9 :i* ! fat is less ?an ! normal ratio4 ,?is assumes t ! manufactur+ loss is kept d[n s t ! fat remov$ (fsets ! extra loss f curd-break+4 #bfh4 ,r5net extract4--,mo/ ,swiss *eese-mak]s pref] to make _! own r5net extract f ! /oma*4 ,?is results 9 a product :i* is n uni=m 9 /r5g? & s requires good judgm5t to secure ! desir$ coagulation 9 ! allott$ "t4 ,"s *eese-mak]s roll fifte5 to tw5ty well salt$ calves' /oma*s toge!r & dry !m4 ,f ?is !y cut (f a def9ite am\nt ea* day to be soak$ = tw5ty-f\r h\rs 9 two to five qu>ts ( :ey at #hf ,f4 ,f\r qu>ts ( ?is solution add$ to #bjjj p\nds ( milk at #ij ,f4 %\ld produce a curd ready = cutt+ 9 tw5ty to ?irty m9utes4 #bfi4 ,/>t]4--,mak]s d n agree z to ! use ( />t]s = ,swiss *eese4 ,^? oppos$ to su* use say t a />t] w give ! *eese a decid$ ,*$d> flavor1 :ile ^? 9 favor ( x /ate t x w control undesirable f]m5tations1 & t1 ) ! use ( a />t]1 x is possible to make ,swiss *eese ?r\gh\t ! ye>1 & h uni=m success4 ,doane1#abb work+ ) ,bacillus ,bulg>icus z a />t]1 f\nd t ^! />t]s did n always ov]come ! undesirable f]m5tations4 ,if a *eese-mak] is hav+ difficulty to develop ! holes or eyes1 ?is may be ov]come by mak+ a />t]#abc z foll[s f good *eese & :ey or milk3 ,select a *eese :i* has ! desirable eyes or holes & a good flavor4 ,gr9d up "s ( ?is & add ab\t ( a p\nd to "o gallon ( milk or :ey4 ,hold ?is = tw5ty-f\r h\rs at a w>m temp]ature 7#he to #ij ,f474 ,/ra9 x into ! vat ( milk j be=e ! r5net is add$4 #bgj4 ,! mak+ process4--,! milk is deliv]$ twice a day )\t cool+4 ,x usually rea*es ! factory at a temp]ature ( #ib to #if ,f4 ,x is /ra9$ into ! kettle1 & />t] & r5net add$ at ! same temp]ature z receiv$4 7,= me?od ( add+ r5net1 see ,*apt] ,v47 ,en\gh r5net %\ld be us$ to give a coagulation ready = cutt+ 9 tw5ty to ?irty m9utes4 ,! firmness ( ! curd is te/$ by ins]t+ ! index f+] 9 an oblique position1 !n rais+ x slightly & ) ! ?umb ( ! same h& />t+ ! curd to break or crack4 ,:5 ! curd is coagulat$ ready = cutt+1 x w give a cle> break ov] ! f+]4 ,x is important to keep ! temp]ature uni=m :ile coagulation is 9 process1 & ?is is be/ accompli%$ by ! use ( a little pan arrangem5t :i* fits into ! top ( ! kettle4 ,:5 ?is is full ( wat] at #ajj ,f41 ! temp]ature ( ! air above ! milk w be ab\t #ij ,f4 ,:5 ! curd is ready = cutt+1 a scoop may be us$ & ! top lay] c>efully turn$ "u to equalize ! temp]ature m closely4 ,cutt+ ! curd4--,9 "s *eese factories1 knives resembl+ ,*$d> *eese knives are employ$ to cut ! curd4 ,9 o!r factories1 a ,swiss h>p is us$ to break ! curd4 ,! curd is usually cut or brok5 into pieces ab\t ! size ( k]nels ( corn4 ,! practice ( break+ curd in/ead ( cutt+ x ) %>p curd-knives produces excessive loss at times4 ,exp]im5tal /udy has %[n t ! loss ( fat may be kept z l[ z #j4c p] c5t if mod]n curd-knives are sub/itut$ = ! break+ tool =m]ly us$4 ,/udy ( ,swiss *eeses ( all grades supports ! op9ion t ! removal ( a small "p ( fat f usual grades ( factory milk produces a bett] quality ( product ?an ! use ( ri* :ole milk4 ,?is may be accompli%$ ?r\gh ! escape ( fat 9 ! :ey on acc\nt ( break+ ! curd & /irr+ x vigor\sly1 or by skimm+ a "p ( ! milk :i* is !n curdl$1 cut & /irr$ "u su* conditions z to m9imize ! loss ( fat4 ,cook+ ! curd4--,aft] cutt+1 ! curd is /irr$ 9 ! :ey = ab\t tw5ty m9utes be=e ! /eam is turn$ on & is !n heat$ to #abh to #ace ,f4 ,:ile ?is heat+ is 9 progress1 con/ant /irr+ mu/ be giv5 to avoid matt+4 ,?is excessive /irr+ breaks ! curd up into pieces ab\t ! size ( :eat k]nels1 & acc\nts = ! l>ge fat loss1 :i* is "o ( ! ma9 s\rces ( loss 9 mak+ ,swiss *eese4 ,?is /irr+ is accompli%$ by a rot>y motion1 & ! use ( a brake1 :i* is a piece ( wood closely fitt+ ! side ( ! kettle4 ,?is creates an eddy 9 ! curr5t at t po9t & gives a m uni=m di/ribution ( temp]ature4 ,! process ( cook+ takes f ?irty to =ty m9utes1 & at ! end ( t "t ! degree ( t\ghness may be det]m9$ by mak+ a roll ( curd 9 ! h&1 & notic+ ! break :5 x is giv5 a quick flip4 ,a %ort %>p break indicates ! desir$ t\ghness4 ,dra9+ & hoop+4--,9 ?is process1 ! *eese-mak]s' skill is display$4 ,) ! hoop prep>$1 & ! curd at ! correct /age ( t\ghness1 ! op]ator takes a press clo?1 wets x 9 :ey1 slips x ov] a flexible iron r+ :i* c be made to fit ! %ape ( ! kettle1 gives ! cont5ts ( ! kettle a few swift revolutions1 !n sudd5ly rev]ses ! motion1 ) ! result t ! cont5ts =m into a cone1 & ! r+ & b&age are dext]\sly slipp$ "u ?is cone1 & drawn up to ! surface ( ! :ey ) a rope or *a9 & pulley4 ,?is "p ( ! process is ! mo/ important1 z a *eese mu/ h a smoo? firm r9d1 else x w quickly crack4 ,) too l>ge a bat* ( milk1 ! curd c be cut into two pieces & hoop$ sep>ately4 ,) ! mass ( curd at ! top ( ! :ey1 ! piece ( p]=at$ iron plate j ! size ( ! hoop is slipp$ "u ! mass1 & atta*$ to ! pulley by f\r *a9s4 ,!n ! top ( ! mass is c>efully level$ (f1 because :ile /ill 9 ! :ey1 x _c mat badly & s t5d to develop a r9d crack4 ,n[ ! mass is rais$ cle> ( ! :ey1 & run along a %ort track to ! dra9 table1 :]e x is put 9 ! press4 ,press+4--,! mass ( curd is dropp$ into ! hoop1 ! edges ( ! clo? c>efully fold$ "u1 & ! clo? laid on top1 !n ! pressure is appli$1 gradually at fir/1 b increas+ until ! f9al pressure is ab\t fifte5 to tw5ty p\nds to a p\nd ( *eese4 ,dur+ ! fir/ few h\rs ! clo?s mu/ be *ang$ frequ5tly1 & ! *eese c>efully turn$ ov] ea* "t1 to secure a m uni=m r9d4 ,aft] a "t ! *anges are less frequ5t1 & at ! end ( tw5ty-f\r h\rs ! *eese is tak5 to ! salt+-room4 ,salt+ may be done by ei!r ! br9e or dry me?od4 ,to prep>e a br9e ba?1 add salt to a tank ( wat] until x w float an egg1 & add a pailful or m ( salt e few days !reaft] to keep up ! /r5g?4 ,! *eese is !n plac$ 9 ?is ba? & left = ?ree to five days1 dep5d+ on ! salt9ess desir$4 ,z ! *eese floats ) a little ( ! r9d above ! surface1 x %\ld be turn$ a few times to insure uni=mity ( salt+4 ,) dry salt+1 ! salt is rubb$ on ! *eese by h& or ) a /iff bru%1 & any excess c>efully wip$ (f1 leav+ only a slight spr9kle on ! surface to "w into ! *eese4 #bga4 ,cur+ ,swiss4--,f ! salt+-room1 ! *eese goes to ! fir/ "o ( two cur+-rooms1 :]e ! unique process ( ! developm5t ( ! *>act]i/ic eyes takes place4 ,dur+ ! cur+ p]iod ( ei!r r\nd or block ,swiss1 con/ant att5tion mu/ be paid to ! *eese4 ,!y mu/ be turn$ e day at fir/1 & !n e second or ?ird day t[>d ! end ( ! cur+ p]iod4 ,also1 great c>e mu/ be tak5 t no mold />ts gr[+1 z x w soon "w into ! *eese1 & spoil its flavor4 ,! be/ way ( prev5t+ mold is by wa%+ ! *eese1 9 ei!r clean or slightly salt$ wat]1 z (t5 z possible4 ,a /iff bru% is mo/ly us$ = ?is4 ,! developm5t ( ! eyes or holes is ! difficult "p ( ! :ole process4 ,x is n kn[n exactly :at causes ! developm5t1 b x is attribut$ to micro-organisms or enzymes4 ,! gas 9 ^! eyes has be5 exam9$ & f\nd to be c>bon dioxide & free nitrog54 ,sometimes hydrog5 is f\nd4 ,?is comes f ! orig9al f]m5tation ( ! milk-sug> & rema9s to contam9ate ! normal eye4 ,! nitrog5#abd is includ$ f ! orig9al air4 ,propionic acid is =m$ at ! same "t z ! eyes1 & !y are said to be ! result ( a propionic f]m5t ( lactic acid4 ,! int]ior ( ! *eese is anarobic1 due to l[ p]meability & high oxyg5-absorb+ quality4 ,?is propionic bact]ium _c1 h[ev]1 acc\nt = all ! c>bon dioxide produc$4 ,aft] ! eyes h />t$1 _! fur!r developm5t dep5ds on temp]ature & humidity ( ! air1 & on ! moi/ure ( ! *eese1 z regulat$ by ! am\nt ( salt us$4 ,! fir/ room has a temp]ature ( #gj ,f4 to />t ! eyes1 :i* is lat] l[]$ 9 ! second cur+-room to ab\t #fj to *eck ! developm5t4 ,:5 any local f]m5tive action />ts1 x may be *eck$ by rubb+ salt on ! affect$ "p4 ,! humidity ( ! room is v important1 because a *eese w quickly dry out 9 a dry room1 due to evaporation f ! surface4 ,to prev5t ?is1 x is well to spray ! floor ) wat]1 or to h a /eam jet 9 ! room4 ,if ! curd has be5 cook$ too long ! *eese may be too dry4 ,su* *eeses may be pil$ two or m deep 9 ! cur+-room4 ,x is held by "s *eese-mak]s t ?is process causes !m to absorb m moi/ure4 ,probably ?is is due to ! *eck+ ( evaporation4 ,! developm5t ( ! eyes may be wat*$ by try+ ! foll[+ te/3 ,place ! middle f+] on ! *eese & let ! fir/ f+] slip f x1 /rik+ ! *eese sm>tly2 a dull s\nd indicates solidity1 :ile a r+ indicates a hole1 & an exp]t mak] c tell ! size ( ! holes by ! s\nd4 ,?is requires long practice = ! op]ator to become pr(ici5t4 ,aft] a *eese has rema9$ 9 ! fir/ room = ab\t two weeks & ! holes are well />t$1 x is remov$ to ! second cur+-room1 :i* is held at a cool] temp]ature & slightly dri] atmosph]e4 ,! *eeses are held 9 ?is room f ?ree to t5 mon?s1 dep5d+ on m>ket conditions1 & capacity ( ! cur+-rooms4 ,9 ,switz]l&1 x is cu/om>y to hold *eese to secure a well rip5$ product1 :ile 9 ,am]ica mo/ ( ! *eeses are %ipp$ comp>atively gre51 h5ce d n br+ s high a price4 #bgb4 ,block ,swiss4--,9 mak+ block ,swiss1 ! same proc$ure is foll[$ ?r\gh ! cook+ /age4 ,!n ! curd is press$ 9 a squ>e =m or 9 "o l>ge piece1 ea* =m six in*es squ>e on ! ends & tw5ty in*es long1 & lat] cut into sections4 ,^! are !n press$1 salt$ & cur$ 9 ! same way z r\nd =ms4 ,9 ?is type ( *eese !re is a mu* small] cross-section2 !re=e ! developm5t ( holes is mu* m easily controll$ on acc\nt ( ! ease ) :i* ! salt c "w into ! *eese & control undesirable f]m5ts4 ,z x is easy to control1 ?is v>iety is made 9 ! fall & w9t] :5 ! f]m5ts are especially h>d to keep 9 *eck4 ,h[ev]1 ?is *eese has ! disadvantage ( cutt+ eye-developm5t %ort by ! rapid entrance ( salt4 ,! cur+ consi/s ( ! develop+ ( ! flavor & eyes & ! *ang+ 9 body & texture4 ,j :at causes ^! *anges is n kn[n4 #bgc4 ,%ipm5t4--,:5 ready = %ipm5t1 ! drum *eeses ( ! same g5]al diamet] are sort$ out & pack$ f\r to six 9 a cask4 ,c>e mu/ be tak5 to put bo>ds betwe5 !m to prev5t /ick+4 ,^! are call$ scale-bo>ds1 & are made ( ?9 sections ( wood fib]4 ,! *eeses are cr[d$ into ! cask to make a snug fit1 & ! head c>efully fa/5$4 #bgd4 ,qualities ( ,swiss *eese4--,! peculi> ,swiss *eese flavor may be *>act]iz$ z a hazel-nut ta/e4 ,x is a trifle sweet & v tempt+4 ,! eyes or holes %\ld be ab\t ! size ( a *]ry ) a dull %9e to ! inn] l9+4 ,! eyes usually conta9 a small am\nt ( a br9y ta/+ liquid4 ,^! eyes %\ld be uni=mly di/ribut$4 ,! color %\ld be uni=m4 ,! *eese %\ld h a neat1 clean1 attractive appe>ance1 & ! r9d %\ld n be crack$ or brok54 ,!re are sev]al common defects 9 ,swiss *eese4 ,if ! milk is n clean-flavor$1 ! *eese w h ! same flavor z ! milk4 ,! greate/ difficulty is to produce ! eyes or holes4 ,a *eese :i* does n h ^! is call$ bl9d4 ,a product :i* has _m small p9-holes due to gassy f]m5tations is call$ a niszl]2 ?is means a *eese ) a ?\s& eyes4 ,if gas =ms 9 ! *eese & causes cracks1 x is call$ glaesl]4 ,if ! *eese conta9s too mu* moi/ure1 x w be s(t & pa/y4 ,su* a *eese does n readily =m eyes4 #bge4 ,composition & yield4--,a l>ge numb] ( analyses ( ,swiss *eese h be5 made b !re is wide v>iation4 ,?is is due to ! fact t ! composition & yield are bo? dep5d5t on ! foll[+ factors3 composition ( ! milk1 losses dur+ manufacture1 am\nt ( moi/ure 9 ! *eese4 ,! losses 9 ,swiss *eese are mu* l>g] ?an ) "s ( ! o!r h>d *eeses1 su* z ,*$d>4 ,?is is because m fat is lo/ 9 ! :ey1 due to break+ in/ead ( cutt+ ! curd & ! subsequ5t h>d /irr+4 ,! possibility ( r$uc+ ^! excessive losses has already be5 indicat$4 ,swiss *eeses ( high grade %[ ab\t ! foll[+ range ( composition3 ,wat] #cj-cd p] c5t ,fat #cj-cd p] c5t ,prote9 #bf-cj p] c5t ,a% #c-e p] c5t ,salt 7,na,cl7 #a-a4d p] c5t ,! wat]-cont5t ( ?is type ( *eese is l[ & ! prote9-cont5t is proportionately high4 ,bo? conditions lead to firm textures1 long rip5+ & long keep+ p]iods4 ,! foll[+ score-c>d is us$ to judge bo? block & drum ,swiss *eese3 ,flavor #ce ,appe>ance on tri] holes #cj ,texture #bj ,salt #aj ,/yle #e ---- #ajj ,! yield ( ,swiss *eese v>ies f #h to #aa p\nds to #ajj p\nds ( milk4 ,! m solids 9 ! milk1 ! m moi/ure incorporat$ 9 ! *eese2 ! small] ! loss ( solids 9 ! manufactur+ process1 ! l>g] w be ! yield f a giv5 am\nt ( milk4 ,,! ,,italian ,,gr\p#abe ,a gr\p ( v>ieties1 be/ kn[n 9 ,am]ica by ,p>mesan1 are made 9 ,italy ) relat$ =ms 9 ,greece & ,european ,turkey4 ,^! =ms are v h>d1 usually uncolor$1 ) small eyes or holes4 ,!y are made 9 l>ge *eeses :i* rip5 v sl[ly4 ,c['s milk is regul>ly us$ = ,p>mesan & ,grana 9 nor!rn ,italy2 o!r v>ieties conta9 goat or %eep milk or v>i\s mixtures4 ,aside f ,p>mesan1 few ( ! o!r =ms are kn[n outside ! place ( orig9 except z !y are export$ 9 a small way to satisfy ! dem& ( emigrants f ^! regions4 #bgf4 ,p>mesan4--,"o type ( ,italian *eese1 h[ev]1 ! ,p>mesan1 has become v widely kn[n4 ,9 g5]al ! consum+ trade does n discrim9ate betwe5 ,p>mesan1 ,grana & closely relat$ =ms4 ,p>mesan is made 9 l>ge *eeses :i* require "o to ?ree ye>s = prop] rip5+2 9 texture x is v h>d ) small eyes or holes =m$ by v sl[ f]m5tation4 ,su* *eeses are rip5$ 9 l>ge /oreh\ses 9 :i* hundr$s & ev5 ?\s&s are br\ght toge!r & c>$ = by exp]ts4 ,! surfaces ( ^! *eeses are kept clean & free f insects by rubb+ ) l9se$ oil4 ,s h>d are ^! =ms t ! *eese-tri] is n us$ 9 te/+1 b ! texture ( ! surface is te/$ by prick+ ) an awl-l tool & ! /age ( eye-=mation & associat$ rip5+ is det]m9$ by ! s\nd giv5 out :5 ! *eeses are tapp$ ) a hamm]4 ,:5 ripe1 ! *eeses ( ?is gr\p are us$ 9 cook+ pr9cipally4 ,! brok5 *eese is grat$ & add$ to mac>oni1 spaghetti & o!r cook$ *eese di%es4 ,p>mesan is usually made f p>tly skimm$-milk2 ! ratio ( fat to prote9 9 analysis runs f #a3b to #c3d 9 contra/ to ! normal relation ( ab\t #d3c 9 :ole-milk *eese4 ,9 wat]-cont5t mu* v>iation is f\nd1 b ripe ,p>mesan is usually ab\t #cj p] c5t wat]4 ,o!r memb]s ( ! gr\p are made ) diff]5t am\nts ( skimm+1 "s ( !m f :ole milk4 ,! gr\p 9 g5]al repres5ts ! requirem5ts ( *eese = ! trade ( w>m] regions 7see ,mayo & ,ell+73 7#a7 a l[ fat-cont5t s incorporat$ t ! *eese does n become greasy or oily 9 hot wea!r2 7#b7 a wat]-cont5t l[ en\gh to prev5t rapid spoilage dur+ ! necess>y exposure ( h&l+ "u w>m conditions4 ,! equipm5t = ,p>mesan manufacture has m resemblance to t ( ! ,swiss factory ?an ! ,engli% & ,am]ican *eeses4 ,! milk is curdl$ 9 deep copp] kettles 7,fig4 #eg71 bel[ :i* !re is commonly a provision = direct heat+ by fire :i* is sometimes c>ri$ on a truck1 & !re=e c be )drawn :5 heat+ is suffici5t4 ,! /eam-jacket$ kettle has replac$ ?is e>li] =m to a l>ge measure4 ,illu/ration3 ,,fig4 #eg4--,p>mesan *eese kettles4 ,! g5]al "* ( ! manufactur+ process is indicat$ 9 ! foll[+ ab/ract ( "o ( ! me?ods4 ,_m v>iations are to be f\nd4 ,! milk = ,p>mesan is all[$ to /& ov]night4 ,"s acidity is1 !re=e1 develop$ 9 contra/ to ! absolutely fre% condition ( ! milk us$ 9 ,swiss & ! acidification develop$ dur+ ! mak+ ( ,*$d> 7,fascetti74 ,x is !n skimm$1 heat$ to #gb to #ge ,f4 ,r5net is add$ 9 am\nt suffici5t to produce firm curd 9 "o h\r or slightly less4 ,:5 ! curd is firm1 a wood fire is made "u ! kettle & ! curd is brok5 ) a special implem5t into small p>ticles4 ,aft] break+1 f\r gra9s ( p[d]$ sulfur to tw5ty-two gallons ( milk are add$4 ,! curd is /irr$ ) a rake4 ,by ! "t ! temp]ature rises to #gg ,f41 ! curd %\ld be 9 v small pieces4 ,/irr+ & heat+ cont9ue until ! temp]ature rea*es #aca ,f4 ,at ?is temp]ature1 x /&s fifte5 m9utes1 aft] :i* x is remov$ f ! fire 7or ! fire is drawn74 ,n9e-t5?s ( ! :ey is !n drawn4 ,! *eese-mak] !n collects ! curd into a compact lump "u :i* he slips a *eese clo?4 ,) ! aid ( an assi/ant he removes ! mass to a p]=at$ vessel = dra9+4 ,aft] ?is ! curd goes into l>ge wood5 hoops1 l9$ ) clo?1 :i* /& ^u a slant+ dra9+ table until ev5+4 ,no pressure is us$4 ,be=e night !y are tak5 to ! cell>4 ,! clo?s are remov$ next day4 ,aft] /&+ f\r days1 !y are salt$ by cov]+ ! upp] surface ) co>se salt4 ,?is is repeat$ ) daily turn+ = tw5ty days1 !n salt$ on alt]nate days = ano!r p]iod ( tw5ty days4 ,at ! end ( ! =ty days' salt+1 ! *eese is remov$ f ! hoop1 scrap$1 spr9kl$ ) :ey & ! r9d rubb$ smoo?4 ,a dress+ ( l9se$ oil ei!r ) or )\t bone black is appli$4 ,illu/ration3 ,,fig4 #eh4--;,a typical *eese-m>ket 9 ,france4 ,! *eeses are kept 9 special rip5+ rooms1 & rubb$ frequ5tly ) l9se$ oil to keep ! surfaces free f molds & v]m94 ,c>eful grad+ z to quality ( product & consequ5t response to rip5+ conditions produce *eeses ( _m degrees ( excell5ce4 ,^? 9 :i* a rip5+ ( ?ree to f\r ye>s is possible are mo/ highly e/eem$4 #bgg4 ,regianito4--,a *eese ( ! ,italian gr\p is n[ made 9 ,arg5t9a & import$ to ! ,unit$ ,/ates "u ! "n ,regianito4 ,,*apt] ,,xvi ,,miscellane\s ,,v>ieties ,,& ,,by-,,products ,z already discuss$ 9 ,*apt] ,,vi1 !re are a l>ge numb] ( v>ieties ( *eese4 ,v _m are entirely unkn[n 9 ,am]ica4 ,a consid]able numb] ( =ms are occasionally import$ & may be f\nd by visit+ ! m>kets & delicatess5 /ores 9 ! =eign di/ricts ( our l>ge cities4 ,c]ta9 =ms n widely kn[n are made 9 ,am]ica 9 a few factories or are import$ 9 suffici5t quantity to call = brief discussion4 ,"s ( ^! are br\ght toge!r "h4 ,! importance ( ! by-products ( *eese-mak+ has n be5 suffici5tly recogniz$1 = manufacture on a l>ge scale is only beg9n+ to be appreciat$ 9 ,am]ica4 ,c]ta9 *eese names1 su* z ,myso/1 are appli$ to :ey products4 ,9 addition1 milk-sug> is ext5sively made & :ey-butt] has be5 c>efully /udi$ & f\nd to be practicable "u "s conditions4 #bgh4 ,caciocavallo orig9at$ 9 ,italy1 b is n[ made 9 c]ta9 factories ( ,new ,york & ,ohio4 ,"s factories 9 ,lomb>dy#abf use :ole milk1 o!rs use half-skimm$ milk4 ,! latt] practice is probably ! m common4 ,9 mak+ ?is *eese1 ! milk is coagulat$ ) r5net1 cut & firm$ 9 ! :ey1 all[$ to settle & ! :ey drawn4 ,! curd is !n pil$ on ! dra9+ table & all[$ to mat or fuse into fairly solid masses4 ,aft] sev]al h\rs ( dra9+ & matt+1 ! curd is cut into /rips & plac$ 9 a vat ( hot wat]4 ,9 ! hot wat]1 ! blocks ( solid curd melt into taffy-l masses :i* are work$ & mold$ by h& into m or less /&>d %apes4 ,indian club or t5-p9 =ms are mo/ commonly produc$4 ,:5 ! prop] %ape has be5 ga9$1 ea* mass is ?r[n into cold wat] :i* solidifies x 9 t =m4 ,*eese masses heat & cool sl[ly2 sev]al h\rs ( cool+ are requir$ to insure a firm *eese4 ,! newly made *eeses are salt$ 9 a br9e ba?1 !n hung by a /r+ to rip54 ,sometimes ^! *eeses are eat5 fre%1 aga9 !y are rip5$ sev]al mon?s4 ,!y v>y 9 size f "o to six p\nds4 ,cornalba gives ! composition ( ,italian ,caciocavallo made f :ole milk z wat] #cb to #cd p] c5t1 fat #cd to #cf p] c5t1 prote9 #bh4e to #bi4e p] c5t1 salt #a4g to #a4h p] c5t2 :5 made f half skimm$-milk1 wat] #bh p] c5t1 fat #bg to #bh p] c5t1 prote9 #ce to #dj p] c5t1 salt #b4b p] c5t4 ,o!r analyses v>y widely f ^! figures on acc\nt ( ! diff]+ fat-cont5t ( ! milk4 ,no /&>diz$ practice has be5 e/abli%$ 9 ,am]ica4 ,provolono resembles ,caciocavallo 9 me?od ( manufacture & composition1 ! ma9 diff]5ce be+ 9 ! %ape ( ! *eese4 ,x is m or less r\nd & is held by a co>se net made ( small rope4 ,! *eeses are treat$ :ile cur+ ! same z ,caciocavallo4 #bgi4 ,sap sago4--,?is h>d gre5 *eese import$ f ,switz]l& is made 9 cakes1 tap]+ f p]haps two in*es 9 diamet] to a r\nd$ top ) a height ( ab\t two in*es4 ,^! are made f skimm$-milk curd1 p>tially rip5$ !n mix$ ) p[d]$ leaves ( ,melilotus co]uleus1 a clov]-l plant4 ,! mixture is !n press$ into ! m>ket =m & dri$ until v h>d4 ,x is h&l$ )\t special c>e s9ce ! wat]-cont5t is s l[ t f]m5tations are exce$+ly sl[4 ,?is l[-pric$ *eese may be us$ 9 cook+4 #bhj4 ,album9 *eese4#abg--;,9 ! r5net *eeses1 ! album91 :i* con/itutes ab\t #j4g p] c5t ( ! milk1 passes (f 9 ! :ey4 ,?is album9 is n curdl$ by r5net4 ,x is1 h[ev]1 coagulat$ by heat+4 ,! pres5ce ( acid ha/5s su* coagulation b does n cause x :5 us$ alone4 ,:5 ! :ey is heat$ to ab\t #bjj ,f41 ! album9 rises & may be skimm$ (f4 ,9 ?is =m x is recov]$ & us$4 ,x may be %ap$ is hoops "u pressure1 z ,ricotte1 an ,italian =m4 ,?is *eese is press$ firmly & dri$4 ,su* album9 is frequ5tly prep>$ z a p\ltry fe$4 #bha4 ,myso/1 ,norwegian :ey *eese4--,! :ey conta9s ne>ly #e p] c5t ( milk-sug> :i* c be recov]$ by boil+4 ,! ,norwegian process :i* produces ,myso/ consi/s 9 rais+ ! :ey to ! boil+ po9t1 skimm+ (f ! album9 z x rises1 !n conc5trat+ ! rema9d] ( ! :ey4 ,z x rea*es suffici5t conc5tration1 ! album9 is ?or\ghly /irr$ back into ! mass & ! mass f9ally cool$ into =ms4 ,myso/ is a br[n1 h>d brittle mass consi/+ pr9cipally ( c>ameliz$ milk-sug>4 ,analysis %[s su* p]c5tage composition z foll[s3 wat] #aj to #bj p] c5t1 prote9 #aj to #ae p] c5t1 milk-sug> #cj to #ee p] c5t4 ,myso/ is f\nd 9 ! l>g] m>kets ( ! ,unit$ ,/ates4 ,primo/ is an album9 *eese some:at simil> to ,ricotte & ,myso/4 ,x is made by precipitat+ ! album9 by acid & heat4 ,! ma9 diff]5ce is 9 ! firmness ( ! *eese4 ,?is is regulat$ by dry+4 #bhb4 ,:ey butt]4#abh--,! loss ( a p]c5tage ( fat1 r>ely less ?an #j4c p] c5t & 9 "s *eeses v mu* great]1 has l$ to ! mak+ ( :ey butt]4 ,= ?is purpose a sep>ator is introduc$ & all :ey is sep>at$ daily4 ,! fat recov]$ 9 ! =m ( cream is !n rip5$ & *urn$4 ,:ey butt] is n rat$ z equal to butt] made f :ole milk b a fair m>ket c usually be f\nd = ! product4 ,! recov]y ( #j4be p] c5t fat means two & "o-half p\nds ( fat to #ajjj p\nds ( :ey4 ,?is w make ab\t ?ree p\nds ( butt]4 ,:e!r :ey butt] %all be made dep5ds on ! volume ( bus9ess1 ! extra equipm5t requir$1 ! extra help necess>y & ! m>ket = ! product4 ,z a rule1 :ey butt] is economically recov]able only 9 l>ge factories4 ,x is n consid]$ advisable to attempt to make x unless "o has ! :ey f #aj1jjj p\nds ( milk4 ,9 "s in/ances1 ! comb9ation ( small *eese factories ) "o *urn+ plant has prov$ to be economical4 ,! objection to ! mak+ ( :ey butt] is1 t x /imulates c>elessness on ! "p ( ! *eese-mak] because he ?9ks t ! fat w be recov]$ by skimm+4 ,he does n realize t ! o!r milk solids are be+ r$uc$ 9 ! same proportion z ! fat1 to ! great loss 9 yield ( *eese4 ,,*apt] ,,xvii ,,*eese ,,factory ,,con/ruction1 ,,equipm5t1 ,,organization ,! pr9cipal factor 9 det]m9+ ! location ( a *eese factory is ! available supply ( milk4 ,?is is usually asc]ta9$ by mak+ a canvass1 & f9d+ out ! numb] ( c[s ^: milk w\ld be br\ght to ! factory4 ,! quantity ( milk or ! numb] ( c[s necess>y to insure suffici5t milk = ! successful op]ation ( ! factory1 dep5ds on ! v>iety ( *eese to be made4 ,:5 mak+ types ( *eese = :i* v sweet milk is necess>y1 ! milk mu/ be deliv]$ twice a day4 ,?is dem& limits ! area f :i* ! factory c secure its supply4 ,! l5g? ( "t ! *eeses are held 9 ! cur+-room & ! "w necess>y to c>e = !m also limits ! area :i* ! factory c s]ve1 because a v l>ge am\nt ( milk _c be h&l$ :5 ! *eese mu/ be giv5 consid]able att5tion 9 ! cur+-rooms4 ,swiss1 ,limburg] & ,brick *eese factories usually d n require a l>ge supply ( milk2 !re=e ! factories may be built close toge!r4 ,! size ( ! ,*$d> *eese factories v>ies b x is g5]ally consid]$ unpr(itable to make ,*$d> *eese unless !re are #ejjj p\nds ( milk available daily4 ,conditions h *ang$ s t at pres5t diff]5t k9ds ( *eese are made f ! surplus milk 9 m>ket milk plants4 ,9 su* cases a uni=m supply is n absolutely necess>y4 ,! climate mu/ also be suitable = ! indu/ry4 #bhc4 ,locat+ ! site4--,9 a f>m+ community1 sev]al factory sites are usually available4 ,x is be/ to consid] c>efully ! desirable features ( ea* be=e try+ to make a def9ite *oice4 ,_m ( ! pres5t *eese factories 7 locat$ 9 holl[s because x 0 easy to secure a supply ( wat]1 b no ?\ght or att5tion 0 giv5 to ! disposal ( ! sewage4 ,! foll[+ po9ts %\ld be consid]$ 9 *oos+ a site3 7#a7 ,dra9age4--,a factory %\ld be s locat$ t x has good dra9age4 ,gr\nd t slopes away f ! factory makes ! disposal ( sewage easy4 ,sewage %\ld n be all[$ to run out on ! gr\nd & left to decay1 ?us =m+ a bre$+ place = flies1 b %\ld run into a cesspool or septic tank4#abi ,ev5 9 a por\s soil1 a cesspool frequ5tly clogs & gives tr\ble4 ,! septic tank seems to be ! be/ me?od to dispose ( ! sewage unless ! factory is s locat$ t connection c be made ) a city sewage sy/em4 7#b7 ,wat]4--,an abundant supply ( pure wat] is ess5tial to a factory4 ,?is may come ei!r f deep wells or spr+s4 ,! value ( a nev]-fail+ wat] supply _c be ov]e/imat$4 7#c7 ,exposure4--,! factory %\ld be s locat$ t ! receiv+ room is away f ! prevail+ w9ds4 ,?is prev5ts du/ be+ bl[n into ! factory4 ,! cur+-room %\ld be on ! side n expos$ to ! sun z ?is w keep x cool4 ,fig4 #ei %[s a clean *eese factory ( ! ord9>y type4 ,:5 x is desirable to cure ! *eese 9 a cell>1 x is bett] to locate ! factory on ! side ( a hill4 ,!n ! receiv+ & manufactur+ room may be on ! gr\nd level & ! cur+-room1 a cell>1 back ( ! manufactur+ room & yet all on ! same level4 ,?is saves c>ry+ ! *eese up & d[n /airs4 7#d7 ,accessibility to m>ket %\ld n be ov]look$4 ,(t5 ! quality ( ! *eese is injur$ by long hauls4 ,an important item 9 m>ket+ bo? milk & *eese is ! use ( ! automobile4 ,by its use ! products are n s long 9 transit1 & losses f exposure 9 deliv]y are r$uc$4 ,bo? milk & *eese1 :5 expos$ to ! heat ( ! sun = any l5g? ( "t1 become w>m4 ,?is gives undesirable organisms *ance to develop4 ,illu/ration3 ,,fig4 #ei4--;,a *eese factory ( neat appe>ance4 #bhd4 ,! build+4--,details ( con/ruction or e/imates ( co/ w be omitt$ 9 ! pres5t discussion4 ,a local contractor c d ?is satisfactorily & also ! co/ ( mat]ials is con/antly *ang+4 ,only g5]al consid]ations z !y apply to ! manufacture ( ! product w be tak5 up4 ,! build+ may be con/ruct$ ( wood1 /one1 v>i\s bricks or concrete4 ,! k9d ( mat]ial w dep5d on ! relative co/ ( mat]ials 9 ! local m>ket & on ! am\nt ( money available = build+4 #bhe4 ,heat+ plant4--,_m ( ! old] factories h no heat+ plants & "s are s poorly con/ruct$ t !y _c be w>m$4 ,means ( heat+ %\ld be provid$1 ei!r by /eam or a /ove4 ,! loss due to freez+ is an item :i* is entirely avoid$ 9 factories prop]ly heat$4 #bhf4 ,cur+-rooms4--,! size ( ! cur+-rooms w dep5d on ! am\nt ( *eese to be h&l$ & its location on ! v>iety ( *eese to be manufactur$4 ,9 e case1 "s provision %\ld be made to control humidity & temp]ature4 ,if ! room becomes hot & dry1 evaporation f ! *eese w be mu* m rapid4 ,9 a hot cur+-room1 undesirable types ( f]m5ts are m likely to develop & to injure ! quality ( ! *eese4 #bhg4 ,light4--,! importance ( light %\ld be emphasiz$4 ,x acts z a /imulant to keep ?+s clean4 ,x also makes ! factory m *e]ful4 ,!re %\ld be num]\s w9d[s to give pl5ty ( light4 ,a skylight may (t5 s]ve bo? z a s\rce ( light & v5tilation4 #bhh4 ,v5tilation4--,pl5ty ( v5tilation %\ld be provid$4 ,?is may be accompli%$ by means ( ! w9d[s or skylight4 ,h[ev]1 x is a good precaution to h at lea/ "o v5tilator to c>ry (f ! /eam & control ! circulation ( air4 ,all op5+s %\ld be c>efully scre5$ to keep out flies4 #bhi4 ,boil]-room4--,! boil]-room %\ld be easily accessible f ! manufactur+ rooms4 ,a gauge locat$ 9 ! latt] %\ld tell ! /eam pressure4 ,w9d[s or doors %\ld be s locat$ t ! flues ( ! boil] c be clean$4 ,! coal supply %\ld be h&y4 ,great c>e %\ld be ex]cis$ to keep ! boil]-room clean = o!rwise ! dirt w be track$ all ov] ! factory4 #bij4 ,:ey tanks %\ld be kept clean4 ,daily wa%+ is absolutely necess>y to prev5t (f5sive odors4 ,pa/eurization ( :ey has be5 f\nd requisite to prev5t ! spread ( disease if raw milk is us$4#acj ,?is is requir$ by law 9 "s /ates4 ,x is sometimes accompli%$ by heat ) /eam coils2 9 o!r cases by runn+ live /eam directly into ! :ey4 ,:ey tanks may be made ( wood or /eel4 ,! acid ( ! :ey seems to eat & decompose concrete4 #bia4 ,/ore-room4--,!re %\ld be a sep>ate room or a place 9 ! attic :]e ! supplies c be kept4 ,?is saves mu* wa/e & keeps ! factory clean] & m tidy4 #bib4 ,! floors4--,! floor is ! mo/ important "p ( ! build+4 ,x %\ld be ( non-absorb5t mat]ial1 :i* c be easily clean$1 & x %\ld n leak4 ,concrete makes ! be/ floor ( any mat]ial us$ at pres5t4 ,x %\ld slope v g5tly to ! dra94 ,! corn]s betwe5 ! floor & side walls %\ld be r\nd+ to make clean+ easy4 ,! dra9 %\ld be provid$ ) bell traps to prev5t ! entrance ( sew] gas into ! factory4 ,if ! traps & floor ab\t !m are slightly depress$1 x w help to make ! floor dra9 m quickly4 ,a cat*-bas9 %\ld be provid$ j outside ! factory = all solid mat]ial :i* might clog ! sew] pipe4 ,?is %\ld be clean$ ?ree or f\r times a ye>4 ,illu/ration3 ,,fig4 #fj4--;,a well arrang$ ,*$d> *eese factory1 includ+ ! equipm5t = ! manufacture ( :ey butt]4 #bic4 ,arrangem5t ( ma*9]y & rooms4--,! rooms & ma*9]y %\ld be arrang$ s t ! "w w foll[ ! natural sequ5ce ( ! process ) z little inconv5i5ce z possible4 ,"s ( ! po9ts to be obs]v$ 9 ?is connection are3 vats %\ld be ne> ! weigh-c2 boil]-room ne> ! "w room2 *eese presses ne> ! vats2 *eese presses ne> ! cur+-rooms & ! l4 ,fig4 #fj %[s a well arrang$ ,*$d> *eese factory4 ,! necess>y ma*9]y & rooms = ! manufacture ( :ey butt] are includ$4 ,9 ?is plan1 ! attic conta9s ! /ore-room & ! :ey tanks4 ,! :ey is =c$ f ! vats into ! tanks ) a /eam jet & !n runs by gravity to ! sep>ator4 ,slides are provid$ 9 ! walls ( ! ice /orage to regulate ! fl[ ( air into ! cur+-room & butt] refrig]ator4 ,9 ord] to h a small] boil]1 a gasol5e eng9e is us$ to run ! sep>ator1 *urn & curd-mill4 ,! plan c be modifi$ to use ! up/airs = a cur+-room s t ! size ( ! factory may be r$uc$4 ,! :ey butt] c\ld be %ift$ to a small room :]e ! cur+-room n[ is & ! boil]-room add$ z a lean-to at "o side ( ! build+4 ,?is w\ld mat]ially r$uce ! size ( ! ma9 build+4 ,ano!r plan 7,fig4 #fa7 %[s ! arrangem5t ( a ,*$d> *eese factory )\t ! :ey butt] app>atus4 ,! location ( ! dra9 betwe5 ! vats might be criticiz$4 ,9 ,fig4 #fb is %[n ! arrangem5t ( a comb9$ butt] & *eese factory4 ,fig4 #fc %[s ! possible arrangem5t ( a ,limburg] factory4 ,! size ( ?is factory c\ld be r$uc$ by hav+ ! salt+ tables clos] toge!r4 ,9 a ,*$d> *eese factory1 ! cur+-room may be ov] ! manufactur+ room4 ,?is makes consid]able "w 9 c>ry+ ! *eese up & d[n4 ,a small elevator may be us$ = ?is purpose4 ,! same pr9ciple holds 9 *eese factories 9 :i* o!r v>ieties ( *eese are made2 ! floors %\ld be on "o level s f> z possible4 ,!re is dang] ( ! ov]head cur+-room becom+ too hot & caus+ ! *eese to leak fat4 ,%elves or tables %\ld be provid$ on :i* to put & keep ! ut5sils4 ,! ut5sils %\ld nev] be plac$ on ! floor4 ,illu/ration3 ,,fig4 #fa4--,plan ( ,*$d> *eese factory )\t :ey butt] equipm5t4 #a1 ,boil]2 #b1 s9k2 #c1 hot wat] b>rel = scald+ ut5sils2 #d1 *eese vats2 #e1 #f1 *eese presses2 #g1 weigh-c2 #h1 desk2 #i1 ,babcock te/]2 #aj1 %elf2 #aa1 p>aff9e tank2 #ab1 *eese %elves4 ,illu/ration3 ,,fig4 #fb4--;,comb9$ ,*$d> *eese & butt] factory4 #a1 ,boil]2 #b1 eng9e2 #c1 wat] pump2 #d1 "w b5*2 #e1 wa% s9k2 #f1 press2 #g1 elevator2 #h1 *eese vats2 #i1 sep>ator2 #aj1 milk heat]2 #aa1 milk receiv+ vat2 #ab1 press2 #ac1 %elf2 #ad1 ,babcock te/]2 #ae1 weigh-c2 #af1 *urn2 #ag1 />t]2 #ah1 cream rip5] & pa/euriz]2 #ai1 refrig]ator2 #bj1 milk %eet & sample j>2 #ba1 milk pump4 #bid4 ,arrangem5ts = cleanl9ess4--,a s9k = wa%+ ! ut5sils %\ld be provid$ & boil+ wat] to scald !m aft] wa%+4 ,aft] be+ scald$1 t9 ut5sils dry quickly )\t ru/+4 ,! boil+ wat] may be obta9$ by plac+ a /eam pipe 9 a b>rel ( wat] & turn+ on ! /eam4 ,! ut5sils c !n be wa%$ clean1 dipp$ 9 ?is b>rel ( boil+ wat] & put 9 _! place4 ,too mu* emphasis _c be laid on keep+ ! factory itself1 ! ut5sils & ! surr\nd+s clean4 ,?is w prev5t ! developm5t ( mold4 ,cases are kn[n 9 :i* ! *eese factory 0 all[$ to become v dirty1 s t a r$ mold develop$4 ,?is ev5tually got into ! *eese & caus$ r$ spots4#aca ,!y are call$ ru/ spots4 ,all doors & w9d[s %\ld be scre5$ to keep out flies4 ,illu/ration3 ,,fig4 #fc4--;,a ,limburg] *eese factory4 #bie4 ,equipm5t & supplies li/4--,! foll[+ ut5sils w be ne$$ 9 a ,*$d> *eese factory to h&le #aj1jjj p\nds ( milk daily3 #a #e-;,h4 ,p4 boil]2 #a #fj-;gallon weigh-c2 #a conductor head & tr\gh2 #a plat=m scale2 #a ,babcock te/]1 glassw>e & sample bottles2 #b #gjj-;gallon *eese vats2 #b gang *eese presses2 #a curd-mill2 #b curd-knives2 #cj *eese hoops2 #a :ey /ra9]2 #a curd scoop2 #a long-h&l$ dipp]2 #a /ra9] dipp]2 #a siphon2 #a *eese knife2 #a glass graduate2 #a *eese-tri]2 #a spe$ knife2 #a p>aff9e tank2 #a ,m>s*all r5net te/2 #a lactomet]2 #a milk c hoi/2 #a acid te/2 #a s9k2 #a #dj-qu>t milk c2 #c pails2 #c %ot-gun cans = />t]2 #c !rmomet]s2 bru%es & brooms2 #a ,wiscons9 curd te/ or fruit j>s = same2 #a set c\nt] scales2 #b curd rakes4 ,if :ey butt] is made1 ! equipm5t %\ld include3 ,tanks to hold ! :ey2 sep>ator2 cream rip5+ vat2 *urn2 butt]-work]2 butt] refrig]ator2 l>ge boil] & /eam eng9e or gasol5e eng9e4 ,! foll[+ supplies w be ne$$ = ! mak+ ( ! *eese3 ,b&ages2 boxes2 scale bo>ds2 />*$ circles2 r5net extract or peps92 *eese color2 press clo?s2 p>aff9e2 =maldehyde2 alkali2 indicator2 sulfuric acid4 ,illu/ration3 ,,fig4 #fd4--;,a sanit>y dipp] ) a solid h&le4 ,:5 *oos+ ! ut5sils1 ! ease ( clean+ & sanit>y con/ruction %\ld n be ov]look$4 ,"o ( ! mo/ unsanit>y ut5sils 9 a factory is a dipp] ) a holl[ h&le4 ,fig #fd %[s a dipp] ) a solid h&le :i* any t9smi? c make4 ,! seams ( all ut5sils %\ld be flu%$ full ( sold]1 to make clean+ easy4 ,:5 ready to clean or wa% any ut5sils :i* h come 9 contact ) milk or its products1 ! /eps are z foll[s3 r9se 9 cold wat]1 wa% 9 w>m wat] 9 :i* "s wa%+-soda has be5 dissolv$1 r9se clean1 scald 9 boil+ wat]4 ,nev] use a clo? to wa% ut5sils2 a bru% is m sanit>y4 #bif4 ,factory organization4--,!re are two g5]al classes ( organizations#acb to op]ate *eese factories1 "o ! propriet>y & ! o!r ! cop]ative4 ,unless ! k9d ( organization is :at ! dairy-m5 desire1 dissatisfaction is sure to result4 7#a7 ,propriet>y organization4--,"u ?is =m ( organization1 "o p]son owns & op]ates ! factory4 ,! dairy-m5 are paid a /at$ price = milk1 or ! milk is made into *eese = a /at$ price a p\nd4 ,! proprietor receives all pr(its & assumes all losses4 ,s f> z ! dairy-man is conc]n$1 ! /ock company is a propriet>y organization4 ,! ga9s & losses are %>$ by ea* memb] accord+ to ! am\nt ( money inve/$4 7#b7 ,cop]ative organization4--,9 a true cop]ative *eese factory ea* patron is an own]1 z ! "n indicates4 ,! object ( ?is organization is to r$uce ! co/ ( manufacture r ?an pay l>ge divid5ds1 s t ! dairy-man ) a l>ge h]d & small capital inve/$ 9 ! factory obta9s m returns ?an ! "o :o owns consid]able capital & has a small h]d4 ,_m *eese factories are cop]ative 9 "n only & propriet>y 9 op]ation4 ,! /ate ( ,wiscons9 has a law :i* t5ds to /op ?is defect & def9es :at organizations may use ! t]m or "n1 cop]ative4 ,! con/itution ( a cop]ative organization %\ld /ate3 #a1 ,"n2 #b1 object2 #c1 (fic]s & duties ( (fic]s2 #d1 manag] or o!r p]son to run bus9ess2 #e1 capital /ock2 #f1 meet+s2 #g1 vot+ p[]2 #h1 am5dm5ts4 ,"s ( ! mo/ important /atem5ts :i* %\ld appe> 9 ! con/itution are m5tion$ 9 ! foll[+ s5t5ces4 ,a /atem5t %\ld %[ :at p]sons are eligible to memb]%ip 9 ! organization4 ,x is a c>eless plan simply to say t ! duties ( ! (fic]s are ^? usually def9$ 9 su* an organization4 ,?is may lead to confusion & neglect1 or bo?4 ,direct /atem5ts %\ld be made expla9+ ! exact duties ( ea* (fic]4 ,! limits ( ! au?ority ( ! manag] or p]son :o runs ! bus9ess %\ld be explicitly /at$4 ,! manag] !n kn[s j :at 8 duties are & :at matt]s or p>ts ( ! bus9ess mu/ be consid]$ by o!r (fic]s or committees4 ,! am\nt ( capital /ock & ! numb] & value ( ea* %>e %\ld be exactly /at$4 ,! con/itution %\ld /ate :5 & :]e ! regul> meet+s mu/ be held & by :om & :5 special meet+s may be call$4 ,?is gives e memb] ample notice ( ! regul> meet+s4 ,"s me?od or means %\ld be provid$ to notify ea* memb] ( ! special meet+s4 ,! vot+ p[] %\ld be def9itely /at$1 :e!r x is limit$ to %>es ( capital /ock or by memb]s or by numb] ( c[s own$ by ea* memb]4 ,x is necess>y to indicate j h[ am5dm5ts to ! con/itution may be made4 ,ea* memb] %\ld "k be=e ! f9al vote j :at *anges are be+ propos$4 ,types ( con/itutions may be f\nd 9 ! foll[+ ref]5ces3 ,,elliott1 ,w4 ,j41 ,cream]ies & *eese factories2 organization1 build+ & equipm5t1 ,mont4 ,exp4 ,/a4 ,bul4 #ec1 #aijd4 ,,f>r+ton1 ,e4 ,h41 & ,g4 ,h4 ,,b5k5dorf1 ,organization & con/ruction ( cream]ies & *eese factories1 ,wis4 ,exp4 ,/a4 ,bul4 #bdd1 #aiae4 ,,van ,,slyke1 ,l4 ,l41 & ,c4 ,a4 ,,publ[1 ,! sci5ce & practice ( *eese mak+1 pages #ddg-dec1 #aiji4 ,i[a ,exp4 ,/a4 ,bul4 #aci1 #aiac4 ,cream]y organization & con/ruction4 ,,*apt] ,,xviii ,,hi/ory ,,& ,,developm5t ,,( ,,! ,,*eese ,,indu/ry ,,9 ,,am]ica ,j :5 ! fir/ *eese 0 made is n kn[n4 ,by ! "t ! fir/ immigrants came to ,am]ica1 *eese-mak+ 0 r g5]ally kn[n 9 ,europe1 s t ! e>ly settl]s br\ght ) !m & practic$ e/abli%$ me?ods4 ,! c\ntries ( ,europe develop$ diff]5t k9ds ( *eese & h s9ce become not$ = su* p>ticul> v>ieties1 = example3 ,france1 ,camemb]t & ,roque=t2 ,switz]l&1 ,swiss *eese2 ,engl&1 ,/ilton & ,*$d>2 ,g]many1 ,limburg]2 ,holl&1 ,edam & ,g\da2 ,italy1 ,p>mesan & its allies1 also ,gorgonzola *eese4 ,! manufacture ( ^! v>i\s *eeses has be5 attempt$ 9 ?is c\ntry4 ,because ( ! diff]5ce 9 climatic conditions & 9 "s cases ! use ( milk ( %eep or goats1 x 0 & /ill is difficult to manufacture "s ( ! ,european *eeses 9 ,am]ica4 ,s9ce ! climatic conditions ( ?is c\ntry & c]ta9 p>ts ( ,engl& are some:at simil>1 ! manufacture ( ! *eeses ( ,engl& pr$om9at$1 & !re 0 also m in=mation on _! manufacture4 ,^! are probably ! reasons :y ! ,unit$ ,/ates & ,canada h become fam\s = ,*$d> *eese4 ,! fir/ *eeses ( ! ,*$d> gr\p 7 made on ! f>ms4 ,! "w 0 usually p]=m$ by wom51 & ! process 0 v simple4 ,! me?ods 7 crude1 & ! *eeses 7 made 9 a m or less haphaz>d way4 ,! milk ( ! ev5+ 0 plac$ 9 a *eese tub 9 ! dairy room & cool$ to a temp]ature t w\ld prev5t s\r+4 ,9 mo/ cases ! cream t _h rais$ to ! surface ( ! night's milk 0 remov$ 9 ! morn+4 ,?is 0 consid]$ an act ( economy1 = x 0 ?\ght t 9 ! process ( manufacture x w\ld all pass (f 9 ! :ey & be lo/4 ,! morn+'s milk 0 !n mix$ ) t ( ! ev5+ & w>m$ to ! sett+ temp]ature by plac+ a portion 9 a t9 pail & susp5d+ x 9 a kettle ( hot wat]4 ,:5 hot1 x 0 empti$ into ! tub ( cold milk4 ,by transf]r+ back & =?1 ! sett+ temp]ature 0 f9ally rea*$4 ,few ( ^! settl]s own$ !rmomet]s4 ,consequ5tly1 *eese-mak]s 7 oblig$ to dep5d on ! s5se ( feel+ to det]m9e temp]ature4 ,"o ( ! s]i\s difficulties ( ! e>ly manufacture 0 ! production ( r5net ( a uni=m /r5g?4 ,aft] ! addition ( ! r5net & z soon z ! coagulat$ milk became firm en\gh1 x 0 brok5 into z small pieces z c\ld be conv5i5tly made1 a wood5 knife be+ us$ = ! purpose4 ,aft] /&+ t5 m9utes x 0 /irr$ by h&1 break+ ! pieces f9]1 & ! temp]ature 0 gradually br\ght to #ih ,f41 aim+ z ne> blood heat z c\ld be judg$ by ! s5se ( feel+4 ,x 0 kept at ?is temp]ature until ! moi/ure 0 out ( ! curd & x w\ld squeak betwe5 ! tee?4 ,! :ey 0 drawn (f & ! curd /irr$ until dry1 salt$ & put to press4 ,all ! curd ( "o day 0 made into a *eese4 ,?is result$ 9 small unev5-siz$ *eese4 ,s9ce su* *eeses 7 made f ! milk ( s+le dairies ) all ! surr\nd+s clean1 ! flavor 0 usually good b ! texture 0 op5 & s(t4 ,! me?od ( c>+ = ! *eese & m>ket+ 0 entirely diff]5t f t practic$ at ! pres5t "t4 ,all ! *eeses made dur+ ! entire season 7 held until fall & m>ket$ at "o "t4 ,!y 7 pack$ 9 casks f\r to six 9 a package1 "o on top ( ! o!r4 ,! e>lie/ date :5 s+le box$ *eeses 7 on ! m>ket 0 #ahda4 ,betwe5 #ahbj & #ahdj1 a small export trade 9 *eese 0 />t$4 ,z ?is dem& = *eese increas$1 p>ticul>ly 9 ,engl&1 x became necess>y to *ange ! me?ods employ$ 9 manufacture4 ,! f>m dairy *eese 0 r an op5-textur$ sweet curd product4 ,if n1 x 0 due m to accid5t ?an to any int5tion ( ! *eese-mak] to improve ! quality4 ,"o ( ! e>ly compla9ts f ,engl& 0 t ! *eeses 7 too small & unev5 9 size4 ,! practice ( mak+ on ! f>m cont9u$ until ab\t #ahea1 :5 ! factory sy/em 0 />t$1 al?\gh home manufactures cont9u$ aft] t "t4 ,foll[+ are ! reasons = ! *ange f ! f>m to factory sy/em3 7#a7 ,engl& dem&$ l>g] *eese2 7#b7 ! f>m product 0 n uni=m2 7#c7 ! quality ( ! f>m *eese did n suit ! ,engli% trade2 7#d7 factories sav$ mu* labor on ! f>ms2 & 7#e7 c\ld secure high] prices4 #big4 ,! factory sy/em4--,:]e & by :om ! fir/ ,*$d> *eese factory 9 ,am]ica 0 />t$ is n def9itely kn[n4 ,jesse ,williams ( ,oneida ,c\nty1 ,new ,york1 is suppos$ by _m to h be5 ! fir/ to build & op]ate "u ! factory sy/em1 9 #ahea4 ,*eese factories 7 op5$ 9 ,ohio & ,wiscons9 ab\t #ahfj4 ,9 ! p]iod #ahfj to #ahgj1 a l>ge numb] ( *eese factories 7 built 9 ! v>i\s /ates1 especially ,new ,york1 ,ohio & ,wiscons94 #bih4 ,introduction ( factory sy/em 9 ,canada4--,9 #ahfc1 ,h>vey ,f>r+ton ( ,h]kim]1 ,new ,york1 0 s impress$ ) ! opportunity ( develop+ ! *eese factory sy/em 9 ,canada t he sold out 8 bus9ess 9 ,new ,york & e/abli%$ ! fir/ ,canadian *eese factory 9 ! t[n ( ,norwi*1 ,ont>io4 ,x 0 accept$ at once by ,canadian f>m]s1 & factory *eese-mak+ increas$ rapidly4 ,9 #ahff1 a small quantity ( *eese 0 export$ & f t "t ! export trade ( ,canada has be5 l>ge & gr[+4 ,ont>io & ,quebec are n[ ! lead+ prov9ces 9 ! production ( *eese4 #bii4 ,introduction ( *$d>+4--,! factories at fir/ us$ ! same process z ! f>ms1 namely ! /irr$-curd process4 ,9 #ahfg1 ,rob]t ,mc,adam introduc$ ! ,engli% ,*$d> sy/em 9 a factory ne> ,h]kim]1 ,new ,york4 ,?is is ! ,*$d> sy/em z kn[n to-day4 ,x produces ! clos] bodi$ *eese dem&$ by ! export trade4 ,?is introduction made ,h]kim] ,c\nty fam\s = its *eese4 #cjj4 ,introduction ( ,swiss & ,limburg]4--,9 #ahgj1 factories = ,limburg]1 ,swiss & ,brick *eese 7 />t$ & h gradually increas$4 ,9 ,new ,york su* plants are locat$ ar\nd ,boonville 9 ,oneida ,c\nty1 & ,!resa1 9 ,jeff]son ,c\nty4 ,9 ,wiscons91 ,swiss *eese-mak+ 0 begun by a colony ( ,swiss :o came to ,new ,gl>us1 ,gre5 ,c\nty4 ,x is n[ made 9 ,gre51 ,lafayette1 ,i[a1 ,grant1 ,dane & ,rock c\nties4 ,limburg] & ,brick are manufactur$ 9 ,dodge1 ,fond du ,lac1 ,w9nebago1 ,m>a?on1 ,la ,crosse1 ,buffalo1 ,trempealeau1 ,cl>k1 ,wa%+ton1 ,dunn1 ,b>ron & ,l9coln c\nties4 ,9 ! s\!a/]n "p ( ,ohio ,swiss *eese is produc$4 ,ohio & ,wiscons9 h manufactur$ m ( ^! *eeses1 especially ,swiss1 ?an any o!r /ates4 ,?is is probably due to ! fact t ! conditions are m ne>ly l ^? ( ,switz]l&4 ,:5 ! cities 9 ,new ,york began to gr[1 an increas$ dem& = m>ket milk 0 felt4 ,! result 0 t ! dairy-m5 c\ld n supply bo? ! cities & ! *eese factories ) milk4 ,a l>ge "p ( ! *eese 0 be+ export$ & mo/ ( x _h always be5 p>tly skimm$4 ,! am\nt ( skimm+1 !re=e1 0 l>gely increas$4 ,!n o!r animal fats 7 sub/itut$ = ! milk-fat4 ,?is product 0 kn[n z fill$ *eese4 ,! delay 9 controll+ ! practice ( mak+ skimm$-milk & fill$ *eese ru9$ ! export trade4 ,9 ,canada laws prohibit$ ! mak+ ( fill$ *eese & z a consequ5ce ,canadian ,*$d> *eese is /ill v popul> 9 ,engl&4 ,h[ev]1 ) ! control ( skimm$-milk *eese-mak+ & ! elim9ation ( fill$ *eese1 ! volume cont9u$ to gr[ & to f9d outlet 9 local consumption4 ,new ,york probably export$ m *eese ?an any o!r /ate4 ,wiscons9 %ipp$ *eese into o!r regions1 especially ! s\!rn /ates 9 :i* no *eeses 7 made4 ,"s ,wiscons9 *eeses 7 %ipp$ to ! ,new ,york m>ket f "t to "t1 b 9 ,octob]1 #aiac1 ! fir/ quotations#acc 7 made 9 ,new ,york ,city = ,wiscons9 products4 #cja4 ,numb] & di/ribution ( *eese factories4--,! foll[+ li/ & maps 7,figs4 #fe1 #ff7 compil$ 9 #aiad by ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture ,dairy ,division1 %[ ! numb] ( *eese factories 9 ! diff]5t /ates & _! location3 ,illu/ration3 ,,fig4 #fe4--,map %[+ ! di/ribution ( *eese factories 9 ! pr9cipal *eese-produc+ /ates4 ,arizona #c ,cali=nia #ic ,colorado #h ,connecticut #b ,delaw>e #a ,ill9ois #ej ,indiana #ac ,i[a #be ,kansas #a ,ma9e #e ,mi*igan #aif ,m9nesota #gd ,miss\ri #d ,montana #a ,nebraska #a ,new ,hamp%ire #b ,new ,york #iie ,nor? ,dakota #c ,ohio #aaa ,oklahoma #a ,oregon #db ,p5nsylvania #ajf ,s\? ,dakota #a ,utah #h ,v]mont #ce ,virg9ia #c ,wa%+ton #ae ,we/ ,virg9ia #a ,wiscons9 #agbj ---- #cebj #cjb4 ,total production ( *eese 9 ! ,unit$ ,/ates4--,! foll[+ figures 7,table ,,xx7 compil$ by ! ,unit$ ,/ates ,c5sus %[ ! total production ( *eese & ! am\nt made on f>ms & 9 factories 9 ! ,unit$ ,/ates by t5-ye> p]iods3 ,,table ,,xx ,,%[+ ,,! ,,total ,,production ,,( ,,*eese ,,& ,,"p ,,made ,,on ,,f>ms ,,& ,,9 ,,factories ,,9 ,,! ,,unit$ ,,/ates ,,by ,,t5-,,ye> ,,p]iods #ahdi ,total #aje1ece1hic p\nds #ahei ,total #ajc1ffc1ibg p\nds #ahfi ,total #afb1ibg1chb p\nds #ahgi ,total #bdc1aeg1hej p\nds #ahhi ,on f>ms #ah1gbf1hah p\nds ,9 factories #bch1jce1jfe p\nds ,total #bef1gfa1hhc p\nds #ahii ,on f>ms #af1cgb1ccj p\nds ,9 factories #bha1igb1cbd p\nds ,total #bih1cdd1fed p\nds #aiji ,on f>ms #i1dje1hfd p\nds ,9 factories #caa1abf1cag p\nds ,total #cbj1ecb1aha p\nds ,comp>+ ! figures ( #ahii ) ^? ( #aiji1 x is se5 t ! total production ( *eese 9 ! ,unit$ ,/ates increas$ #bb1ahg1eci p\nds1 or an increase ( #g4d p] c5t 9 #aiji ov] #ahii4 ,dur+ ! same ye>s ! am\nt made on ! f>ms decreas$ #f1iff1ded p\nds1 or a decrease ( #db4f p] c5t1 :ile ! am\nt made 9 factories increas$ #bi1aec1icc p\nds or #aj4c p] c5t4 #cjc4 ,rank ( ! lead+ *eese-produc+ /ates4--,! rank ( ! lead+ *eese /ates accord+ to ! numb] ( factories 9 #aiad 03 ,wiscons9 #agbj1 ,new ,york #iie1 ,mi*igan #aif1 ,ohio #aaa1 ,p5nsylvania #ajf4 ,illu/ration3 ,,fig4 #ff4--,%[+ ! *eese factories 9 ! ,pacific coa/ /ates4 ,! table on ! opposite page 7,table ,,xxi7 %[s ! am\nt ( *eese produc$ by ! five /ates ) ! l>ge/ numb] ( factories4 ,?is table indicates t ,new ,york l$ 9 ! production ( *eese until "s "t betwe5 #ahii & #aiji4 ,?is is probably because1 ,new ,york hav+ s _m cities1 ! dem& = m>ket milk is s l>ge t x is sold z su* in/ead ( be+ manufactur$ into *eese4 ,!re is ab\t ! same numb] ( mil* c[s 9 ,new ,york & ,wiscons94 ,h[ev]1 ,wiscons9 is cr$it$ ) m *eese 9 #aiji ?an ,new ,york ev] produc$ & ?is output probably w increase1 z !re are consid]able areas ( undevelop$ agricultural l& 9 ,wiscons94 ,x is also int]e/+ to note t ,ohio is fall+ (f 9 *eese production4 ,?is may be due to ! increas$ dem& = m>ket milk4 ,on ! o!r h&1 production has increas$ 9 ,p5nsylvania4 ,,table ,,xxi ,,%[+ ,,! ,,am\nt ,,( ,,*eese ,,made ,,9 ,,five ,,lead+ ,,/ates ,,by ,,t5-,,ye> ,,p]iods ---------------------------------------- ------------- ,,/ate ,,ye> #ahei ,,ye> #ahfi ,,ye> #ahgi ,,ye> #ahhi ---------------------------------------- ------------- ,am\nt 9 ,am\nt 9 ,am\nt 9 ,am\nt 9 p\nds p\nds p\nds p\nds ,wiscons9 #a1ajd1cjj #c1bhh1eha #ai1ece1cbd #ed1fad1hfa ,new ,york #dh1edh1bhiajj1ggf1jababi1afc1gadabd1jhf 1ebd ,mi*igan #a1fda1hig #b1cba1hja #c1iec1ehe #e1cgj1dfj ,ohio #ba1fah1hic #bd1aec1hgf #cb1eca1fhc #bb1bed1jed ,p5n #b1ejh1eef #b1gib1fgf #h1iff1gcg #e1deg1hig ---------------------------------------- ------------- ---------------------------------------- --- ,,/ate ,,ye> #ahii ,,ye> #aiji ,,ye> #aiad ---------------------------------------- --- ,am\nt 9 ,am\nt 9 ,am\nt 9 p\nds p\nds p\nds f factories only ,wiscons9 #gi1chd1bihadh1ijf1iajbje1ibj1iae ,new ,york #acj1jaj1ehdaje1ehd1idg #ig1fad1jbd ,mi*igan #aj1gec1geh #ac1fgc1ccf #ac1bfg1ade ,ohio #ai1cfc1ebh #ab1dgc1hcd #h1gag1iif ,p5n #aa1abd1faj #ab1fgf1gac #ad1hjh1egc ---------------------------------------- --- #cjd4 ,exportation & importation ( *eese by ! ,unit$ ,/ates4--,! accompany+ table %[s ! exports & imports ( *eese f #ahea to #aiaf & _! values1 9 s f> z ! figures are available4 ,illu/ration3 ,,fig4 #fg4--,%[+ relation%ip ( total production1 exports & imports ( *eese4 ,"o notewor?y item 9 ,table ,,xxii is t ! exports h gradually decreas$ & imports increas$4 ,?is is probably because immigrants h dem&$ ! *eeses ( _! native c\ntry :i* 7 n made 9 ,am]ica4 ,! exports = ! ye>s #aiae & #aiaf are int]e/+ z !y %[ ! effect ( ! w> on ! *eese indu/ry1 ! imports be+ gradually decreas$ & ! exports greatly increas$4 ,,table ,,xxii ,,%[+ ,,! ,,imports ,,& ,,exports ,,( ,,*eese ,,by ,,! ,,unit$ ,,/ates ,,f #ahea-aiaf ---------------------------------------- -------------- ,,ye> ,,imports ,,exports ---------------------------------------- ------------ ,am\nt ,am\nt 9 ,value 9 9 ,value 9 p\nds doll>s p\nds doll>s #ahea #fjc1cih ---- #aj1cfa1ahi ---- #aheb #ead1ccg ---- #f1fej1dbj ---- #ahec #hgd1idi ---- #c1gfc1icb ---- #ahed #ifi1dag ---- #g1jjc1igd ---- #ahee #a1ebf1idb ---- #d1hdf1efh ---- #ahef #a1chd1bgb ---- #h1gcg1jbi ---- #aheg #a1djj1beb ---- #f1dec1jgb ---- #aheh #a1ehi1jff ---- #h1jih1ebg ---- #ahei #a1dji1dbj ---- #g1ajc1cbc ---- #ahfj #a1dja1afa ---- #ae1eae1gii ---- #ahfa #a1jij1hce ---- #cb1cfa1dbh ---- #ahfb #eid1hbb ---- #cd1jeb1fgh ---- #ahfc #ede1iff ---- #db1jde1jed ---- #ahfd #hcf1abg ---- #dg1gea1cbi ---- #ahfe #ihe1cfb ---- #ec1aed1cah ---- #ahff ---- ---- #cf1daa1ihe ---- #ahfg #a1gch1feg ---- #eb1ceb1abg ---- #ahfh #b1iig1iid ---- #ea1jig1bjc ---- #ahfi ---- ---- #ci1ifj1cfg ---- #ahgj ---- ---- #eg1bif1cbg ---- #ahga ---- ---- #fc1fih1hfg ---- #ahgb ---- ---- #ff1bjd1jbe ---- #ahgc ---- ---- #hj1cff1edj ---- #ahgd ---- ---- #ij1faa1jgg ---- #ahge ---- ---- #aja1jaj1hec ---- #ahgf ---- ---- #ig1fgf1bfd ---- #ahgg ---- ---- #ajg1cfd1fff ---- #ahgh ---- ---- #abc1ghc1gcf ---- #ahgi ---- ---- #ada1fed1dgd ---- #ahhj ---- ---- #abg1eec1ijg ---- #ahha ---- ---- #adg1iie1fad ---- #ahhb ---- ---- #abg1ihi1ghb ---- #ahhc ---- ---- #ii1bbj1dfg ---- #ahhd #f1bdc1jad ---- #aab1hfi1ege ---- #ahhe #f1bdg1efj ---- #aaa1iib1iij ---- #ahhf #f1cji1abd ---- #ia1hgg1bce #ahhg #f1eib1aib ---- #ha1bee1iid #ahhh #h1gej1ahe ---- #hh1jjh1deh #ahhi #h1bjg1jbf ---- #hd1iii1hbh #ahij #i1bfc1egc ---- #ie1cgf1jec #ahia #h1hfc1fdj ---- #hb1acc1hgf #ahib #h1cje1bhh ---- #hb1ajj1bba #ahic #aj1aie1ibd ---- #ha1cej1ibc #ahid #h1gdb1hea ---- #gc1heb1acd #ahie #aj1bgf1bic ---- #fj1ddh1dba #ahif #aj1gbh1cig ---- #cf1ggg1bia #ahig #ab1cai1abb ---- #ej1idd1fag #ahih #aj1jab1ahh ---- #ec1afg1bhj #ahii #aa1hbf1age ---- #ch1aih1gec #aijj #ac1dee1iij ---- #dh1dai1cec #aija #ae1cbi1jii ---- #ci1hac1eag #aijb #ag1jfg1gad #b1eea1cff #bg1bjc1ahd #b1gde1eig #aijc #bj1fga1chd #c1ahc1bbd #ah1ihg1agh #b1bej1bbi #aijd #bb1gjg1ajc #c1bhd1haa #bc1cce1agb #b1deb1bci #aije #bc1jie1gje #c1cgi1fjj #aj1acd1dbd #a1jhd1jdd #aijf #bg1bhf1hff #d1cjc1hcj #af1efb1dea #a1idj1fbj #aijg #cc1hdh1gff #e1gjd1jab #ag1bhe1bcj #b1jab1fbf #aijh #cb1ecj1hcj #e1ehf1gjf #h1dci1jca #a1jib1jec #aiji #ce1edh1adc #e1hff1aed #f1hbb1hdb #heg1jia #aiaj #dj1hag1ebd #g1jec1egj #b1hdf1gji #dda1jag #aiaa #de1efh1gig #g1ibj1bdd #aj1cff1fje #a1bhh1bgi #aiab #df1edb1jjg #h1hjg1bdi #f1ccg1eei #hih1jce #aiac #di1chg1idd #i1ahe1ahd #b1eii1jeh #dda1ahf #aiad #fc1ghd1cac #aa1jaj1fic #b1dbg1egg #dad1abd #aiae #ej1ach1ebj #i1cgj1jdh #ee1cfb1iag #h1dfc1agd #aiaf #cj1jhg1iii #g1jeh1dbj #dd1cid1cja #g1dcj1jhi ---------------------------------------- ------------ ,! graph 7,fig4 #fg7 repres5ts ! total production & ! exports & imports ( *eese into ! ,unit$ ,/ates4 #cje4 ,av]age ye>ly price ( *eese4--,! foll[+ table %[s ! av]age ye>ly price ( ,*$d> *eese 9 ! ,unit$ ,/ates3 ,,table ,,xxiii ,,%[+ ,,! ,,av]age ,,ye>ly ,,price ,,( ,,*eese1 #ahib-aiaf ,,ye> ,,c5ts #ahib #i4d #ahic #i4d #ahid #i4g #ahie #i4a #ahif #h4d #ahig #i4a #ahih #h4f #ahii #h4f #aijj #aj4b #aija #i4i #aijb #aj4a #aijc #aa4i #aijd #aj4e #aije #aj4g #aijf #aa4g #aijg #aa4f #aijh #ab4i #aiji #ab4f #aiaj #ae4e #aiaa #ab4d #aiab #ad4b #aiac #ag4j #aiad #ag4a #aiae #ae4c #aiaf #af4g ,! graph 7,fig4 #fh7 %[s t ! av]age ye>ly price has increas$ f #i4d c5ts a p\nd to #af4g c5ts4 ,illu/ration3 ,,fig4 #fh4--;,av]age ye>ly price ( *eese4 #cjf4 ,canadian *eese /ati/ics4--,! foll[+ /ati/ics %[ ! developm5t ( ! indu/ry 9 ,canada4 ,! figures 9 ,table ,,xxiv %[ ! numb] ( *eese factories1 ! am\nt ( milk receiv$ & ! total production 9 ,canada4 ,table ,,xxiv indicates t ! numb] ( *eese factories has decreas$ b t ! production has increas$4 ,because ( ! sc>city ( figures1 conclusions w\ld n be accurate4 ,! figures 9 ,table ,,xxv ( ! exports & imports %[ t ! exports gradually decreas$ & ! imports increas$4 ,if ! production has increas$1 z %[n 9 ,table ,,xxiv1 m *eese mu/ be consum$ by ! ,canadians4 ,! effect ( ! w> is probably se5 9 ! ye> #aiaf1 :5 ! imports are decreas$ & ! exports increas$4 ,,table ,,xxiv ,,%[+ ,,! ,,numb] ,,( ,,*eese ,,factories1 ,,am\nt ,,( ,,milk ,,receiv$ ,,& ,,! ,,factory ,,production ,,( ,,*eese ---------------------------------------- --------- ,,numb] ,,( ,,p\nds ,,( ,,factory ,,ye> ,,*eese ,,milk ,,production ,,factories ,,deliv]$ ,,( ,,*eese ---------------------------------------- --------- #aijj ---- ---- #bbj1hcc1bfi #aijg ---- ---- #bjd1ghh1ehc #aiaj #bbia ---- #aii1ijd1bje #aiae #ahga #a1eja1idf1bba #ahc1hhg1hcg #aiaf #ahac #a1ejc1iig1bae #aib1ifh1eig ---------------------------------------- --------- ,,table ,,xxv ,,%[+ ,,! ,,am\nt ,,& ,,value ,,( ,,canadian ,,exports ,,& ,,imports ,,( ,,*eese ---------------------------------------- -------------- ,ye> ,exports ,imports ---------------------------------------- ------------ ,am\nt 9 ,value 9 ,am\nt 9 ,value 9 p\nds doll>s p\nds doll>s ---------------------------------------- ------------ #ahhj #dj1cfh1jjj #c1hic1jjj #ahij #id1bfj1jjj #i1cgb1bab #aijj #ahe1ihd1jjj #ai1hef1cbd #aiaj #ahj1hei1jjj #ba1fjg1fib #fhc1ggh ---- #aiaa #aha1hie1jjj #bj1gci1ejg #hff1fec ---- #aiab #afc1dej1jjj #bj1hhh1hah #iai1ahi ---- #aiac #aee1baf1jjj #bj1fig1jjj #a1die1geh ---- #aiad #add1dgh1jjj #ah1hff1jjj #a1eab1ajh ---- #aiae #acg1fja1jjj #ai1bac1jjj #a1afb1def ---- #aiaf #afh1ifa1jjj ---- #iga1hba ---- ---------------------------------------- ------------ ,if ! total population ( ! ,unit$ ,/ates is figur$ at #ajj million & ! diff]5ce betwe5 ! exports & imports f\nd & add$ to ! total production1 x %[s t ! av]age p]son mu/ consume ab\t ?ree & "o-half p\nds ( *eese 9 a ye>4 ,9 ! pa/ few ye>s !re has be5 consid]able dem& = m ( ! =eign *eeses1 su* z ,camemb]t & ,roque=t4 #cjg4 ,introduction ( *eese-mak+ into new regions4--,! manufacture ( ,*$d> *eese is be+ enc\rag$ 9 new regions1 9 ! ,alleghany ,m\nta9s1 9 ,virg9ia1 ,we/ ,virg9ia1 ,nor? ,c>ol9a1 ,t5nessee & 9 ! we/]n /ates4 ,!re has also sprung up a consid]able dem& = ! lactic acid gr\p ( *eeses1 especially ,neuf*tel & ,cottage1 s t :ile ! *eese indu/ry may decl9e 9 c]ta9 sections1 ! total production w probably increase4 ,9 ! prop] locations or sections1 ! *eese indu/ry has a v bright future4 ,! developm5t ( ! skimm$-milk *eeses w und\bt$ly be giv5 consid]able att5tion 9 ! next few ye>s4 ,,ref]5ces ,n4 ,y4 ,dept4 ,agr4 ,bul4 #ed1 ,! ,dairy ,indu/ry 9 ,new ,york ,/ate4 ,n4 ,y4 ,produce ,rev4 & ,am]ican ,cream]y4 ,vol4 #cd1 ,no4 #c1 page #ajh4 ,vol4 #cg1 ,no4 #af1 page #fhd4 ,vol4 #cg1 ,no4 #af1 page #fff4 ,vol4 #cg1 ,no4 #i1 page #daa4 ,vol4 #cc1 ,no4 #aa1 page #dhb4 ,vol4 #cf1 ,no4 #bc1 page #ajgh4 ,wis4 ,exp4 ,/a4 ,rept4 #ahig1 pages #aac-adi4 ,u4 ,s4 ,c5sus4 ,u4 ,s4 ,dept4 ,agr4 ,ye> ,books4 ,bureau ( ,=eign & ,dome/ic ,comm]ce4 ,/ati/ical ab/ract ( ! ,u4 ,s4 ,canadian ,dept4 ,agr4 #aiae1 ,report ( ! dairy & cold /orage commission]4 ,dom9ion ( ,canada1 ,c5sus & ,/ati/ics (fice1 ,rept4 #aiae4 ,,*apt] ,,xix ,,te/+ ,9 connection ) m>ket+1 a c]ta9 am\nt ( te/+ ( ! products %\ld be practic$1 to det]m9e exactly ! results & grades ( products4 ,?is includes ! te/+ ( ! :ole milk1 :ey & *eese = fat1 ! milk = case91 & ! *eese = moi/ure4 ,9 factories 9 :i* ! milk is b\ght on ! fat basis1 x is necess>y to te/ ea* patron's milk = fat4 ,if !re is a *eese-moi/ure law 9 ! /ate1 x is necess>y to te/ = moi/ure4 ,! :ey %\ld be te/$ to le>n ! loss ( fat 9 ! manufactur+ process & to asc]ta9 :e!r ! losses h be5 r$uc$ to ! m9imum4 #cjh4 ,! fat te/4--,! te/ commonly us$ to det]m9e ! fat 9 milk is kn[n z ! ,babcock4 ,! pr9ciple ( ?is te/ is z foll[s3 ,fat exi/s 9 ! =m ( v small globules4 ,because ! fat globules are light] ?an ! o!r milk con/itu5ts1 "u ! influ5ce ( ! =ce ( gravity mo/ ( !m rise to ! surface4 ,!re1 mix$ ) ! o!r milk sub/ances1 ^! globules =m a lay] ( cream4 ,babcock f\nd t by add+ to ! milk sulfuric acid ( prop] /r5g? & temp]ature1 ! case91 ! milk-sug> & ! album9 are decompos$ & ! /icky quality ( ! milk is de/roy$4 ,! acid does n decompose ! fat b leaves x free to come to ! surface ( ! mixture4 ,"u c5trifugal =ce1 ?is fat is quickly br\ght to ! surface4 ,by us+ a kn[n quantity ( milk & hav+ a scale graduat$ 9 p]c5tage ( ! am\nt ( milk1 ! p]c5tage ( fat c be det]m9$4 ,fig4 #fi %[s ! necess>y equipm5t4 ,illu/ration3 ,,fig4 #fi4--;,app>atus necess>y to te/ milk & :ey = fat & total solids4 ,!re are ?ree k9ds ( bottles employ$ 9 mak+ ! te/1 "o ) a v l>ge neck :i* is us$ :5 te/+ mat]ials high 9 fat-cont5t su* z cream1 butt] & *eese4 ,?is is g5]ally call$ a cream-te/ bottle4 ,x is graduat$ f #j to #ej p] c5t4 ,:5 te/+ mat]ials ) a small am\nt ( fat su* z :ey1 skim-milk & butt]milk1 a te/ bottle ) two necks is us$1 "o ) a small bore = ! fat & ! o!r neck ) a l>g] bore to add ! milk1 acid1 wat]4 ,x is graduat$ f #j to #j4e ( #a p] c5t4 ,!re is a ?ird bottle betwe5 ! o!r two to te/ :ole milk4 ,?is is kn[n z a :ole-milk bottle4 ,x is graduat$ f #j to #h p] c5t4 ,all ( ! glassw>e %\ld comply ) ! laws4 #cji4 ,sampl+ ! milk4--,"o ( ! mo/ important p>ts ( te/+ is to obta9 a fair sample ( ! milk4 ,! milk to be te/$ may be 9 a vat or 9 a f>m]'s c or a composite sample j>4 ,if ! milk is b\ght on ! fat basis1 t ( ea* patron is n te/$ daily1 b a small quantity1 ab\t half an ounce1 is tak5 ea* day & plac$ 9 a j>2 ?is is kn[n z a composite sample4 ,x is ! usual practice to numb] ! patrons & h a sample bottle = ea* patron ) 8 numb] on x4 ,"s sub/ance mu/ be add$ to pres]ve ! milk & to keep x f s\r+ or coagulat+4 ,x is difficult to secure a fair sample ( s\r milk4 ,a wide-m\!d j> is pref]r$ = keep+ milk samples4 ,?is mu/ be kept clos$ to prev5t evaporation4 ,ea* day :5 milk is add$ to ! composite sample1 ! bottles %\ld be %ak5 to prev5t ! cream dry+4 ,composite samples are te/$ at lea/ twice a mon?4 ,! milk may be mix$ to obta9 a fair sample1 by /irr+ 9 ! vat or by p\r+ f "o bottle to ano!r4 ,vigor\s %ak+ %\ld be avoid$ z ?is is likely to cause *urn+4 ,"o %\ld see t all ! cream is remov$ f ! sides ( ! sample bottle & t x is ev5ly di/ribut$ ?r\gh ! milk4 ,! sample ( milk is n[ measur$ out ) ! pipette4 ,?is is graduat$ to deliv] #ah grams ( milk1 & holds #ag4f c4c4 ,hold ! pipette betwe5 ! ?umb & second f+] ( ! "r h& ) ! tip bel[ ! surface ( ! milk1 draw ! milk by suction ) ! lips until x is fill$ well above ! graduation4 ,quickly place ! =ef+] ov] ! op5+ & at "r angles to ! pipette4 ,by g5tly & c>efully rais+ ! =ef+]1 all[ ! milk to run d[n until ! surface is exactly level ) ! graduation4 ,to obta9 an accurate read+1 ! pipette %\ld be on a level ) ! eye4 ,!n ) ! left h&1 hold ! milk te/ bottle 9 a slant+ position & place ! tip ( ! pipette into x ab\t "o-?ird ( an in* & at a slight angle4 ,n[ let ! milk sl[ly fl[ d[n ! side ( ! neck ( ! bottle1 mak+ c]ta9 t none is bl[n out by ! escap+ air4 ,:5 all has run out ( ! pipette1 bl[ out ! drop :i* rema9s 9 ! tip4 ,!n measure out ano!r sample 9 ! same way1 z ! te/ %\ld be made 9 duplicate4 #caj4 ,add+ ! acid4--,! sulfuric acid %\ld h a specific gravity betwe5 #a4hb & #a4hc4 ,x %\ld be kept 9 glass-/opp]$ bottles or c>boys to prev5t ! absorption ( moi/ure f ! air1 :i* w r$uce its /r5g?4 ,acid t is too /rong might burn ! fat4 ,! acid is a /rong poison & w burn if x comes 9 contact ) ! fle% or ! clo?+4 ,9 su* case1 x %\ld be remov$ by wa%+ ) pl5ty ( wat]4 ,an alkal9e sub/ance su* z ammonia or bic>bonate ( soda %\ld be appli$ to remove any acid n wa%$ away4 ,! acid measure holds #ag4e c4c4 & x %\ld be fill$ to ! graduation4 ,!n ?is acid %\ld be add$ to ! te/ bottle4 ,! bottle %\ld be held at an angle & sl[ly rotat$ s t ! acid w r9se d[n any milk rema9+ 9 ! neck ( ! bottle4 ,imm$iately mix ! acid & milk by :irl+ ! body ( ! bottle 9 a circle five or six in*es 9 diamet]4 ,! mixture %\ld n be all[$ to g into ! neck ( ! bottle :ile mix+4 ,cont9ue %ak+ = ab\t a m9ute aft] all ! curd has disappe>$4 ,"o %\ld avoid po9t+ ! neck ( ! bottle t[>d any p]son 9 ! mix+ op]ation4 ,! acid unites ) all ! milk sub/ances except ! fat & g5]ates mu* heat4 #caa4 ,c5trifug+4--,!re are two ma*9es 9 common use = c5trifug+1 "o t runs by me*anical p[] & ! o!r small] & runs by h&4 ,if ! ma*9e & atmosph]e are v cold1 ! app>atus c be w>m$ by plac+ hot wat] 9 x4 ,?is is n necess>y 9 a /eam ma*9e4 ,9 a factory :]e !re are a numb] ( samples to te/1 a p[] ma*9e is usually employ$4 ,9 ?is ma*9e !re are pockets or cups 9 :i* to set ! te/ bottles4 ,! ma*9e or disk mu/ be balanc$ by plac+ bottles 9 opposite pockets4 ,^! pockets are h+$ s t :5 /&+ /ill ! bottle is 9 an upright position & :5 ! c5trifuge is runn+1 x is 9 a horizontal position4 ,! ma*9e %\ld !n be cov]$ & />t$ runn+4 ,x %\ld be run at ! spe$ indicat$4 ,aft] five m9utes1 /op ! ma*9e & fill ! bottles ) boil+ wat] up to ! neck4 ,?is c be done )\t tak+ ! bottles out ( ! ma*9e4 ,a pipette or sl5d]-sp\t$ vessel may be us$ to add ! wat]4 ,:irl ! bottles two m9utes1 !n add m boil+ wat] to br+ ! fat column into ! graduat$ "p ( ! neck ( ! bottle4 ,!n :irl "o m9ute4 ,! te/ %\ld be read at once or ! bottles kept at a temp]ature ( #acj to #adj ,f4 until ready to read4 #cab4 ,read+ ! te/4--,to read ! te/1 subtract ! read+ at ! bottom ( ! fat column f t at ! highe/ po9t4 ,! curv$ m5iscus :i* always =ms at ! top ( ! fat column %\ld be includ$ 9 ! read+4 ,duplicate samples %\ld n v>y m ?an ,o4#b ( #a p] c5t4 ,/&>d ,babcock te/ bottles & pipettes %\ld always be us$4 ,9 "s /ates ! agricultural exp]im5t /ations exam9e all glassw>e & m>k x to make c]ta9 t x con=ms to ! requirem5ts ( ! /ate law4 ,9 ,new ,york1 glassw>e f\nd to be correct is br&$ ,s4 ,b41 :i* means ,/ate ,br&4 ,9 "s /ates a p]son mu/ h a lic5se to te/ milk or cream1 :5 x is paid = on ! fat te/4 ,su* a p]son mu/ pass an exam9ation to %[ t he und]/&s ! te/ be=e a lic5se1 w be grant$4 ,! lic5se may be revok$ if ! "w is n hone/ly p]=m$4 #cac4 ,te/+ :ey = fat4--,because ( ! small am\nt ( fat 9 :ey1 x is difficult to obta9 a repres5tative sample4 ,! be/ way1 if ! entire am\nt _c be plac$ 9 a vat & /irr$1 is to cat* a little ( ! :ey at int]vals z x is be+ drawn f ! vat4 ,! sample to be te/$ is measur$ ) ! pipette ! same z ! milk & plac$ 9 ! skimm$-milk te/ bottle4 ,! same acid is us$ to te/ :ey z to te/ milk b because !re are n s _m solids to de/roy1 n s mu* is us$4 ,if z mu* acid is us$ ) :ey z ) milk1 x w burn ! fat & s int]f]e ) ! read+ ( ! te/4 ,j en\gh acid is add$ to de/roy ! milk sub/ances except ! fat1 or en\gh to turn ! cont5ts ( ! te/ bottle d>k br[n4 ,?is usually requires fill+ ! acid measure "o-qu>t] ( an in* "u ! graduation4 ,! rema9d] ( ! te/ is ! same z = :ole milk4 #cad4 ,te/+ *eese = fat4--,! sample ( *eese to te/ = fat is obta9$ by remov+ ! sample ) a *eese-tri]4 ,?is sample is call$ a plug4 ,diff]5t plugs f ! same *eese w te/ v>i\s p]c5tages ( fat s t x is difficult to secure a repres5tative sample4 ,! usual practice is to take ?ree plugs1 "o ne> ! c5t]1 ano!r ne> ! outside & ! ?ird betwe5 ! fir/ two4 ,! plugs %\ld be put into glass-/opp]$ bottles to prev5t ! evaporation ( moi/ure4 ,^! plugs are !n *opp$ up v f9e4 ,x is ( c\rse impossible to measure ! *eese z ) milk & :ey1 b x is weigh$ 7,fig4 #gj74 ,if ! *eese is s(t x c be /irr$ ) a spatula until well mix$4 ,a s(t *eese usually /icks to ! neck ( ! te/ bottle4 ,aft] be+ weigh$1 x c be dissolv$ 9 a little sodium hydroxide & p\r$ into ! bottle4 ,diff]5t am\nts may be us$1 commonly #d or #f grams1 b #f grams is to be pref]r$4 ,?is is plac$ 9 ! ,babcock cream bottle s9ce !re w usually be m fat ?an c be read 9 a milk bottle4 ,aft] ! mat]ial has be5 plac$ 9 ! te/ bottle1 ab\t two-?irds ( an acid-measure ( w>m wat] is add$ to assi/ 9 dissolv+ ! *eese4 ,illu/ration3 ,,fig4 #gj4--;,app>atus necess>y to te/ *eese = fat4 ,! acid is add$ ! same z ) ! milk4 ,if all ! *eese p>ticles are n de/roy$1 & !re=e d n disappe>1 a little m acid w complete ! solution4 ,c5trifug+ is p]=m$ z ) ! milk4 #cae4 ,read+ ! te/4--,9 a cream-te/ bottle ! neck is s mu* wid] t !re is a mu* l>g] m5iscus4 ,9 ord] to obta9 an accurate result1 ! m5iscus %\ld be remov$4 ,?is is done by c>efully add+ a sub/ance call$ glymol1 :i* is a m9]al oil color$ r$4 ,usually ab\t "o-qu>t] ( an in* ( glymol is add$ to ! fat column4 ,?is %\ld n mix ) ! fat4 ,! bottles %\ld be plac$ 9 a hot wat] ba? #ace to #adj ,f4 = f\r m9utes be=e read+4 ,! temp]ature at read+ %\ld be #ace to #adj ,f4 ,! read+ is !n tak5 f ! bottom ( ! fat column to ! l9e betwe5 ?is & ! glymol4 ,! bottle is graduat$ = #ah grams ( mat]ial1 b z only a "p ( #ah grams ( *eese 0 us$ = ! te/1 ! read+ %\ld be multipli$ by ! "p ( #ah grams us$4 ,= example1 suppose #f grams ( *eese 7 us$ & ! te/ read #ab p] c5t fat4 ,s9ce #f is "o ?ird ( #ah1 ! actual p]c5tage ( fat is #c times #ab1 or #cf p] c5t4 #caf4 ,! ,h>t#acd case9 te/ 0 devis$ to det]m9e ! p]c5tage ( case9 9 milk4 ,a special te/ bottle & c5trifuge are necess>y4 ,! me?od ( mak+ ! te/ is z foll[s3 ,place #b c4c4 ( *lor(orm 9 ! case9 te/ tube1 add #bj c4c4 ( a #j4be ( #a p] c5t solution ( acetic acid at a temp]ature ( #fe to #ge ,f4 ,?is solution ( acetic acid is made by dilut+ #aj c4c4 ( glacial acetic acid ) #ajj c4c4 ( wat]1 !n dilute #be c4c4 ( ?is solution to #ajjj c4c4 ) wat]2 #e c4c4 ( milk at a temp]ature ( #fe to #ge ,f4 is !n run into ! bottle4 ,! bottle is !n cov]$ ) ! ?umb & inv]t$ & ! mixture %ak5 vigor\sly = exactly tw5ty seconds4 ,x is !n c5trifug$ )9 tw5ty m9utes at a spe$ ( #bjjj revolutions a m9ute4 ,! bottle %\ld /& t5 m9utes be=e read+ ! p]c5tage ( case94 ,!re are o!r te/s = case9 b !y are v complicat$4 #cag4 ,solids 9 ! milk4--,because n only ! fat b all ! solids are utiliz$ 9 *eese-mak+1 x is important to "k ! am\nt ( ! solids 9 ! milk4 ,?is is asc]ta9$ by det]m9+ ! specific gravity ( ! milk & kn[+ ! fat-cont5t2 ! solids n fat c !n be calculat$4 #cah4 ,! lactomet]4--,! specific gravity ( liquids is measur$ by an in/rum5t call$ a hydromet]4 ,its use is bas$ on ! fact t :5 a solid body floats 9 a liquid1 x displaces a volume ( liquid equal 9 weight to its own4 ,hydromet]s are 9 _m cases s made t ! specific gravity c be read at ! po9t :]e ! scale is ev5 ) ! upp] surface ( ! liquid4 ,a hydromet] t is especially adapt$ to milk is call$ a lactomet]4 ,!re are two lactomet]s 9 common use1 ! ,quev5ne & ! ,bo>d ( ,heal?4 ,illu/ration3 ,,fig4 #ga4--;,a ,quev5ne lactomet]4 ,! ,quev5ne lactomet]4--,?is is a long sl5d] holl[ piece ( glass weight$ at ! bottom to make x float 9 ! milk 9 an upright position 7,fig4 #ga74 ,! upp] end is sl5d] & conta9s ! scale4 ,?is scale is graduat$ f #ae at ! top to #dj at ! bottom4 ,ea* read+ on ! scale corresponds to ! po9t m>k$ specific gravity on a hydromet]1 except t ! figures are n complete4 ,= example1 #ae on ! ,quev5ne scale means a specific gravity ( #a4jae2 a read+ ( #cj on ! ,quev5ne scale means a specific gravity ( #a4jcj1 & s on4 ,! ,quev5ne lactomet] is graduat$ to give correct results at a temp]ature ( #fj ,f4 ,! milk %\ld be at ?is temp]ature4 ,if ! temp]ature is bel[ or above ?is1 a correction mu/ be made to ! read+4 ,! temp]ature %\ld n be m ?an #aj degrees above or bel[ #fj ,f4 ,! correction = ea* degree 9 v>iation ( temp]ature c be made by add+ #j4a or subtract+ #j4a f ! lactomet] read+1 z ! case may be4 ,if ! temp]ature is above #fj ,f41 ! correction is add$ to ! lactomet] & if x is bel[ #fj ,f41 ! correction is subtract$ f ! lactomet] read+4 ,! read+ %\ld be tak5 :5 ! lactomet] is float+ free 9 ! milk4 ,! scale is read exactly at ! surface ( ! milk4 ,! bett] lactomet]s h a !rmomet] ) ! scale j above or opposite ! lactomet] scale4 ,illu/ration3 ,,fig4 #gb4--;,a ,bo>d ( ,heal? lactomet]4 ,! ,bo>d ( ,heal? lactomet]4--,?is is v simil> to ! ,quev5ne lactomet] except t ! scale is graduat$ f #j to #abj 7,fig4 #gb74 ,! po9t on ! scale ( ! lactomet] t floats at ! surface 9 wat] is repres5t$ by #j1 & #ajj repres5ts ! specific gravity ( #a4jbi4 ,on ! ,bo>d ( ,heal? lactomet]1 ! #ajj degrees or divisions f #j to #ajj equal #bi divisions on ! ,quev5ne4 ,!re=e1 "o division on ! ,bo>d ( ,heal? equals #j4bi ( a division on ! ,quev5ne4 ,to conv]t ,bo>d ( ,heal? read+ to ,quev5ne1 multiply by #j4bi & to conv]t ,quev5ne to ,bo>d ( ,heal?1 divide by #j4bi4 ,! correction = temp]atures above or bel[ #fj ,f4 is made ! same z ) ! ,quev5ne1 except #j4c is add$ or subtract$ f ! read+ in/ead ( #j4a z ) ! ,quev5ne4 #cai4 ,calculat+ ! solids n fat 9 ! milk4--,:5 ! lactomet] read+ & fat-cont5t ( ! milk are kn[n1 !re are sev]al =mulas = calculat+ ! solids n fat4 ,9 ! foll[+ =mulas1 ,l equals ,quev5ne lactomet] read+ at #fj ,f41 & ,f equals ! p]c5tage ( fat 9 ! milk3 ,l #j4g ,f --------- ,s4,n4,f #c4h ,l ,f ----- ,s4,n4,f4 #d ,l - #j4b ,f #j4ad ,s4,n4,f4 #d #cbj4 ,te/+ *eese = moi/ure4#ace--,!re are two me?ods ( te/+ *eese = moi/ure4 ,! foll[+ is a simple te/ devis$ by ,h4 ,c4 ,troy3 ,! ord9>y butt] moi/ure te/1 9 :i* a metal cup is heat$ ov] a flame1 _c be us$ = det]m9+ ! p]c5tage ( wat] 9 *eese because ! high temp]ature develop$ 9 op]at+ t te/ drives f he *eese o!r sub/ances ) ! wat]4 ,also1 p>ticles are lo/ by spatt]+ :5 ! *eese is heat$ ) any degree ( rapidity 9 ! %all[ butt]-moi/ure cups4 ,to ov]come ^! difficulties1 ! new me?od "h describ$ has be5 develop$ = ! purpose ( det]m9+ ! p]c5tage ( moi/ure 9 *eese4 ,! app>atus consi/s (3 #a d\ble-wall$ copp] dry+ cup #a c5tigrade !rmomet] regi/]+ to #bjj #a alcohol lamp #a tripod #a special flask #a scales s5sitive to #j4ja gram #a set ( weights1 #j4ja to #ajj grams ,! body ( ! copp] dry+ cup may be made 9 two p>ts4 ,"o ( ! p>ts is a jacket t =ms ! out] wall ( ! app>atus4 ,x has a flat bottom #d in*es 9 diamet]1 & ! p]p5dicul> wall is #d in*es 9 height4 ,! inn] "p ( ! cup mu/ h a flat bottom #b in*es 9 diamet] & a side wall #c in*es high4 ,a flange atta*$ to ! upp] rim ( ! inn] "p ext5ds out at "r angles to ! cup wall & =ms a cov] = ! space betwe5 ! walls :5 ! two p>ts are put toge!r4 ,! flange is b5t d[n ar\nd its out] edge to make x fit snugly ov] ! upp] rim ( ! out] jacket4 ,x ?us holds ! inn] cup securely 9 place1 leav+ a space ab\t in* wide = oil betwe5 ! walls & bottoms1 & p]mits ! app>atus to be tak5 ap>t readily4 ,a circul> op5+ ab\t in* 9 diamet] is made ?r\gh ! flange to p]mit ! ins]tion ( a !rmomet] = tak+ ! temp]ature ( ! oil or ! melt$ fat :i* is us$ 9 ! space betwe5 ! walls4 ,l>d or tall[ s]ves be/ = use 9 ?is space2 a readily inflammable oil %\ld n be employ$4 ,! !rmomet] may be p]man5tly held 9 place by pass+ x snugly ?r\gh a hole bor$ 9 a cork1 ! cork be+ !n fitt$ into ! hole ?r\gh ! flange4 ,a flat metal cov] is plac$ on ! cup :5 mak+ a te/4 ,?is cov] has a hole ?r\gh ! c5t] j l>ge en\gh to p]mit ! neck ( ! dry+ flask to ext5d up ?r\gh x4 ,! cov] assi/s 9 keep+ ! body ( ! flask at a con/ant temp]ature by prev5t+ ! entrance ( cold air curr5ts4 ,! !rmomet] %\ld regi/] *anges 9 temp]ature betwe5 z]o & #bjj ,c4 ,! alcohol lamp %\ld yield a flame ab\t in* 9 diamet] & in* high4 ,! tripod %\ld be ab\t #f in*es high & ( prop] diamet] at ! top to support ! oil ba?4 ,an ord9>y flat-bottom glass ,erl5mey] flask1 ( su* a diamet] z to fit neatly into ! oil-ba? cup1 may be us$ to hold ! *eese dur+ ! dry+ op]ation2 b a special glass flask s]ves bett]4 ,x is made ) a flat bottom #b in*es 9 diamet]1 :i* w fit into ! cup ( ! dry+ app>atus4 ,! side walls ( ?is flask %\ld be p]p5dicul> = ab\t #a in*1 :5 !y %\ld beg9 to slope 9 t[>d ! base ( ! neck1 :i* %\ld be locat$ ab\t #b in*es above ! bottom4 ,! neck ( ! flask %\ld be #a in* 9 diamet]1 ) p]p5dicul> walls1 & its l5g? %\ld give ! flask a total height ( #d in*es4 ,:5 ! app>atus 7,fig4 #gc7 is put toge!r = ! fir/ "t1 ! melt$ fat or oil may be plac$ 9 ! out] jacket & ! inn] cup may !n be fitt$ into position1 or ! p>ts may be put toge!r fir/ & ! oil !n p\r$ into ! space betwe5 ! cup walls ?r\gh ! op5+ :]e ! !rmomet] is to be plac$4 ,! oil %\ld fill ! space to )9 an in* ( ! top4 ,! cork ?r\gh :i* ! !rmomet] has be5 pass$ is !n fitt$ into ! op5+4 ,! !rmomet] bulb %\ld be plac$ 9 ! oil ab\t half an in* above ! bottom ( ! out] jacket4 ,! app>atus is !n plac$ on ! tripod ov] ! alcohol lamp4 ,a flame in* 9 diamet] & in* high w give suffici5t heat to hold ! ba? at ! prop] temp]ature4 ,! temp]ature may be regulat$ by rais+ or l[]+ ! lamp or by *ang+ ! size ( ! flame by adju/+ ! wick4 ,hundr$s ( te/s may be run )\t tak+ ! app>atus ap>t or *ang+ ! oil4 ,! copp] dry+ cup c be made by any t9smi?4 ,! o!r p>ts may be ord]$ ?r\gh any dairy or *emical supply company4 ,illu/ration3 ,,fig4 #gc4--;,app>atus necess>y to te/ *eese = moi/ure4 ,9 op]at+ ! te/1 ! alcohol lamp is fir/ light$1 s t ! oil ba? may be w>m+ :ile ! te/ sample is "u prep>ation4 ,a repres5tative sample ( ! *eese1 :i* may be tak5 ) a *eese-tri] & held 9 a glass-/opp]$ sample j>1 is !n cut into p>ticles ab\t ! size ( k]nels ( :eat )\t remov+ x f ! j>4 ,?is may be accompli%$ ) an ord9>y table knife t has _h ! end squ>$ & %>p5$4 ,! clean dry flask is !n accurately balanc$ on ! scales & a #e-;gram weight is plac$ 9 ! opposite scale pan4 ,p>ticles ( *eese f ! prep>$ sample are put into ! flask until ! scales comes to an exact balance4 ,great c>e %\ld be tak5 to avoid loss ( moi/ure f ! *eese 9 ! prep>ation ( ! sample4 ,) ! !rmomet] 9 ! oil ba? regi/]+ betwe5 #adj & #ade ,c4 7or betwe5 #bhd & #bic ,f471 ! flask is plac$ 9 ! cup ( ! oil ba? & ! flat disk-%ap$ cov] is adju/$ ov] ! app>atus4 ,! flask %\ld rema9 9 ! ba? = fifty m9utes1 ! temp]ature be+ kept betwe5 #adj & #ade ,c4 all ! "t4 ,! flask is !n remov$1 cov]$ & all[$ to cool to room temp]ature 9 a dry place4 ,x is !n weigh$1 & ! quoti5t obta9$ by divid+ ! loss 9 weight by ! orig9al weight1 multipli$ by #ajj1 gives ! p]c5tage ( wat] 9 ! *eese4 ,! foll[+ %[s ! me?od ( computation3 ,problem3 ,five grams ( *eese 0 heat$ until ! wat] conta9$ 9 x 0 evaporat$4 ,! rema9+ sub/ance weigh$ #c4ae grams4 ,:at p]c5tage ( wat] did ! *eese conta98 ,answ]3 #e4jj - #c4ae #a4he #a4he #e #j4cg #j4cg #ajj #cg 7p]c5tage ( wat] 9 *eese7 ,a butt]-moi/ure scales ) an extra #e-;gram weight may be us$ = weigh+ out ! #e grams ( *eese4 ,if ! scales indicates ! am\nt ( moi/ure 9 #aj grams ( butt] by p]c5tage graduations on its beam or by p]c5tage weights1 !n x w be necess>y to multiply by #b ! p]c5tage indicat$ by su* scales or p]c5tage weights :5 only #e grams ( *eese is us$4 ,! moi/ure may be det]m9$ by weigh+ out a small sample ( *eese & dry+ x 9 an ov5 & call+ ! loss moi/ure4 ,_m su* ov5s h be5 devis$4 ,new ,york & ,wiscons9 h laws limit+ ! am\nt ( wat] :i* may be incorporat$ 9 ,*$d> *eese4 ,new ,york places ! limit at #ci p] c5t & ,wiscons9 at #dj p] c5t4 ,if ! moi/ure-cont5t is above ?is1 ! *eese mu/ be br&$ adult]at$4 ,,*apt] ,,xx ,,m>ket+ ,m>ket+ is relat$ to *eese 9 two ways3 ,fir/1 ! pur*ase ( ! raw mat]ial1 ! milk2 & secondly ! sale ( ! f9i%$ product1 ! *eese4 #cba4 ,buy+ milk4--,! me?od ( pay+ = ! milk diff]s 9 ! v>i\s *eese sections & factories4 ,at "s factories a /at$ price is paid = ! milk or ! fat4 ,?is is usually 9 t]ms ( #ajj p\nds ( milk or = ea* p\nd ( fat4 ,?is is ! practice ) conc]ns possess+ l>ge capital4 ,o!r factories make ! milk into *eese & aft] ea* sale1 ! exp5ses necess>y = op]at+ ! factory are d$uct$ & ! rema9d] ( ! money divid$ among ! patrons4 ,?is money is divid$ ei!r on ! basis ( ! numb] ( p\nds ( milk or ( fat deliv]$4 ,! "q arises z to :i* is ! bett] me?od to buy milk = *eese-mak+1 or ! faire/ way to divide ! money receiv$ f a sale ( *eese4 #cbb4 ,*eese yield basis ( buy+ milk4--,let u suppose t at a *eese factory !re 7 five patrons3 7,a7 deliv]$ #ajj p\nds ( milk te/+ #c p] c5t fat2 7,b7 #ajj p\nds ( milk te/+ #c4e p] c5t fat2 7,c7 #ajj p\nds ( milk te/+ #d4j p] c5t fat2 7,d7 #ajj p\nds ( milk te/+ #d4e p] c5t fat2 & 7,e7 #ajj p\nds ( milk te/+ #e4j p] c5t fat4 ,table ,,xxvi %[s ! actual numb] ( p\nds ( *eese conta9+ #cg p] c5t moi/ure :i* #ajj p\nds ( milk conta9+ diff]5t p]c5tages ( fat w produce4 ,! *eese sold net = #bj c5ts a p\nd4 ,,table ,,xxvi ,,%[+ ,,paym5ts ,,= ,,milk ,,bas$ ,,on ,,! ,,actual ,,yield ,,( ,,*eese ,,patron ,,p\nds ,,p] ,,c5t ,,yield ,,( ,,*eese ,,price ,a ,,am\nt ,,( ,,milk ,,( ,,fat ,,9 ,,conta9+ ,,p\nd ,,due ,,ea* ,,deliv]$ ,,milk #cg ,,moi/ure ,,patron ---------------------------------------- ------------------------ ,a #ajj #c4j #h4cj 4#bj #a4ff ,b #ajj #c4e #i4de 4#bj #a4hi ,c #ajj #d4j #aj4fj 4#bj #b4ab ,d #ajj #d4e #aa4gd 4#bj #b4cdh ,e #ajj #e4j #ab4ij 4#bj #b4eh ---------------------------------------- ------------------------ ,total #ejj #bj #eb4ii 4#bj #aj4eih ,?is table %[s ! am\nt ( money ea* patron %\ld receive if ! money 7 divid$ on ! basis ( ! actual yield ( *eese4 #cbc4 ,fat basis = paym5t ( milk4--,let u suppose t ! same five patrons deliv]$ ! same quantity ( milk te/+ ! same p]c5tages ( fat & t ! *eese sold = ! same price4 ,a total ( #bj p\nds ( fat 0 deliv]$ & ! *eese sold = #aj4eih2 by divid+ ?is am\nt by ! p\nds ( fat deliv]$1 ! price or value ( "o p\nd ( fat is f\nd to be 4#ebii4 ,multiply+ ! p\nds ( fat ea* patron deliv]$ by ! price a p\nd w\ld give ! am\nt ( money due ea* patron4 ,,table ,,xxvii ,,%[+ ,,paym5ts ,,= ,,milk ,,bas$ ,,on ,,fat-,,cont5t ,,( ,,milk ,,p\nds ,,p] ,,c5t ,,p\nds ,,( ,,value ,,( ,,patron ,,( ,,milk ,,( ,,fat ,,9 ,,fat ,,p\nd ,,( ,,am\nt ,,due ,,deliv]$ ,,milk ,,deliv]$ ,,fat ,,ea* ,,patron ---------------------------------------- ---------------------- ,a #ajj #c4j #c4j 4#ebii #a4eh ,b #ajj #c4e #c4e 4#ebii #a4he ,c #ajj #d4j #d4j 4#ebii #b4ab ,d #ajj #d4e #d4e 4#ebii #b4ch ,e #ajj #e4j #e4j 4#ebii #b4fe #cbd4 ,weight basis or pool+ me?od = paym5t ( milk4--,by ?is sy/em1 ea* patron w\ld receive an equal price = #ajj p\nds ( milk4 ,if ! same supposition is tak5 z be=e1 !re w\ld be #ejj p\nds ( milk deliv]$ & ! *eese sold = #aj4ei2 ea* #ajj p\nds ( milk w\ld be wor? #b4ab4 ,z ea* patron deliv]$ an equal weight ( milk1 ea* w\ld receive an equal am\nt ( money1 or #b4ab4 #cbe4 ,fat-plus-two me?od = paym5t ( milk4--,"s work]s h ?\ght t by add+ two to ! fat te/1 ! division ( money w\ld be m ne>ly ! true *eese-produc+ value ( ! milk4 ,! am\nt due ea* patron is figur$ z 9 ! fat basis1 except t two is add$ to ! fat te/ & ?is is us$ z ! basis ( division4 ,if ! same suppositions 7 us$ z be=e1 ea* patron w\ld receive ! am\nt %[n 9 ,table ,,xxviii4 #cbf4 ,comp>ison ( me?ods4--,! be/ way to judge ! diff]5t me?ods ( pay+ = milk is to comp>e !m ) ! true value bas$ on ! actual *eese yield z %[n 9 ,table ,,xxix4 ,,table ,,xxviii ,,%[+ ,,paym5ts ,,= ,,milk ,,by ,,fat-,,plus-,,two ,,me?ods ,,patron ,,p\nds ,,p] ,,c5t ,,fat ,,plus ,,p\nds ,,value ,,( ,,am\nt ,,( ,,milk ,,( ,,fat ,,9 ,,two ,,( ,,fat ,,p\nd ,,( ,,due ,,ea* ,,deliv]$ ,,milk ,,deliv]$ ,,fat ,,patron ---------------------------------------- ----------------------------- ,a #ajj #c4j #e4j #e4j 4#cec #a4gf ,b #ajj #c4e #e4e #e4e 4#cec #a4id ,c #ajj #d4j #f4j #f4j 4#cec #b4ab ,d #ajj #d4e #f4e #f4e 4#cec #b4bi ,e #ajj #e4j #g4j #g4j 4#cec #b4dg ,,table ,,xxix ,,%[+ ,,! ,,comp>ison ,,( ,,! ,,diff]5t ,,me?ods ,,( ,,pay+ ,,= ,,milk ,,at ,,*eese ,,factories ,,error ,,9 ,,paym5t ,,p] #ajj ,,p\nds ,,( ,,milk ,,by ,,patron ,,p]c5tage ---------------------------------------- - ,,( ,,fat ,,9 ,,pool+ ,,sy/em ,,fat ,,basis ,,fat-,,plus-,,two ,,milk ,,me?od ---------------------------------------- -------------------- ,a #c4j #j4df -#j4jh #j4aj ,b #c4e #j4bc -#j4jd #j4je ,c #d4j #j4jj #j4jj #j4jj ,d #d4e -#j4bc #j4jd -#j4je ,e #e4j -#j4df #j4jh -#j4aj ,a c>eful /udy ( ! above table %[s t ! pool+ sy/em is 9 favor ( ! dairy-man ) ! poor milk1 & t ! fat basis favors ! dairy-man ) ! ri* milk4 ,?is is due1 ( c\rse1 to ! fact t ! case9 does n increase 9 ! milk q 9 proportion to ! fat4 ,) ! pool+ sy/em or fat basis ( paym5t1 no acc\nt is tak5 ( ! case92 b ! fat-plus-two sy/em is an attempt to recognize ! case91 b consid]s ! p]c5tage ( case9 9 all milk to be ! same4 ,?is me?od is 9 favor ( ! dairy-man ) milk l[ 9 fat1 b n to ! ext5t ( ! pool+ sy/em4 ,! latt] sy/em consid]s ! *eese-produc+ p[] ( all milk to be ! same4 ,x favors ! dairy-man ) l[-te/+ milk4 ,! fat basis = paym5t recognizes only ! fat & is an advantage to ! dairy-man ) ! high-te/+ milk b n to ! ext5t t ! pool+ sy/em is 9 favor ( ! l[-te/+ milk4 ,! fat-plus-two me?od recognizes #b p] c5t ( case9 9 ! milk4 ,?is favors ! dairy-m5 ) l[-te/+ milk4 ,o!r me?ods#acf ( pay+ = milk h be5 devis$4 ,because ! actual yield ( *eese f ! milk ( diff]5t h]ds _c be easily det]m9$ at ! *eese factory1 ?is me?od ( paym5t _c be employ$4 ,9 localities 9 :i* all ! dairy-m5 h ! same bre$ ( cattle & !re is n a wide v>iation 9 ! fat p]c5tage1 ! fat basis is usually f\nd to be ! mo/ satisfactory way to pay = ! milk4 #cbg4 ,laws gov]n+ ! production & sale ( milk4--,_m /ates h laws regulat+ ! sanit>y conditions "u :i* ! milk may be produc$4 ,^! laws relate pr9cipally to ! condition ( ! /ables1 ! heal? ( ! c[1 ! food giv5 ! c[1 & ! c>e ( ! milk4 ,! foll[+ law#acg ( ,wiscons9 is a good example3 ,adult]at$ milk1 :at con/itutes4 ,section #dfjg;a4 ,9 all prosecutions "u ! prec$+ section1 or any o!r section ( ^! /atutes1 or laws am5datory !re( or supplem5t>y !reto1 relat+ to ! sale ( adult]at$ milk or adult]at$ cream1 ! t]m adult]at$ milk %all mean3 milk conta9+ less ?an ?ree p] c5tum ( milk fat1 or milk conta9+ less ?an eight & "o-half p] c5tum ( milk solids n fat1 or milk drawn f c[s )9 eight days be=e or f\r days aft] p>turition1 or milk f :i* any "p ( ! cream has be5 remov$1 or milk :i* has be5 dilut$ ) wat] or any o!r fluid1 or milk to :i* has be5 add$ or into :i* has be5 introduc$ any color+ matt] or *emical or pres]vative or delet]i\s or fil?y sub/ance or any =eign sub/ance :atsoev]1 or milk drawn f c[s kept 9 a fil?y or unheal?y condition1 or milk drawn f any sick or diseas$ c[ or c[ hav+ ulc]s or o!r runn+ sores1 or milk drawn f c[s f$ un:olesome food1 or milk 9 any /age ( putrefaction1 or milk contam9at$ by be+ kept 9 /ables conta9+ cattle or o!r animals4 ,! t]m adult]at$ cream %all mean cream conta9+ less ?an eighte5 p] c5tum ( milk fat1 or cream tak5 f milk drawn f c[s )9 eight days be=e or f\r days aft] p>turition1 or cream f milk to :i* has be5 add$ or introduc$ any color+ matt] or *emical or pres]vative or delet]i\s or fil?y sub/ance or any =eign sub/ance :atsoev]1 or cream f milk drawn f c[s kept 9 a fil?y or unheal?y condition1 or cream f milk drawn f any sick or diseas$ c[ or c[ hav+ ulc]s or o!r runn+ sores1 or cream f milk drawn f c[s f$ un:olesome food1 or cream contam9at$ by be+ kept 9 /ables conta9+ cattle or o!r animals1 or cream to :i* has be5 add$ or into :i* has be5 introduc$ any color+ matt] or *emical or pres]vative or delet]i\s or fil?y sub/ance or any =eign sub/ance :atsoev]1 or cream 9 any /age ( putrefaction1 provid$1 t no?+ 9 ?is act %all be con/ru$ to prohibit ! sale ( pa/euriz$ milk or cream to :i* viscog5 or sucrate ( lime has be5 add$ solely = ! purpose ( re/or+ ! viscosity1 if ! same be di/9ctly label$ 9 su* mann] z to advise ! pur*as] ( its true "*2 & provid+ t no?+ 9 ?is act %all be con/ru$ z prohibit+ ! sale ( milk commonly kn[n z 'skimm$ milk1' :5 ! same is sold z & = 'skimm$ milk4' ,milk drawn f c[s )9 eight days be=e or f\r days aft] p>turition1 or milk to :i* has be5 add$ or into :i* has be5 introduc$ any color+ matt] or *emical or pres]vative or delet]i\s or fil?y sub/ance1 or milk drawn f c[s kept 9 a fil?y or unclean condition1 or milk drawn f any sick or diseas$ c[ or c[ hav+ ulc]s or o!r runn+ sores1 or milk drawn f c[s f$ un:olesome food1 or milk contam9at$ by be+ kept 9 /ables conta9+ cattle or o!r animals & cream f any su* milk1 or cream 9 any /age ( putrefaction are h]eby decl>$ to be unclean & unsanit>y milk or unclean & unsanit>y cream1 z ! case may be4 ,mo/ /ates h laws :i* det]m9e ! legal /&>d ( milk4 ,any "o sell+ milk :i* does n meet ?is /&>d is liable to be f9$4 ,! laws ( mo/ /ates prohibit ! tak+ ( any?+ f ! milk or ! add+ ( any?+ to x4 ,?is prohibits ! skimm+ & wat]+4 ,skimm$-milk mu/ be sold z su*4 #cbh4 ,m>ket+ ( *eese4--,!re are _m diff]5t me?ods#ach ( sell+ *eese4 ,ea* is adapt$ to c]ta9 conditions & ea* has its advantages & disadvantages4 ,9 *eese sections1 ! cu/om>y me?od ( sell+ is on ! bo>d ( trade1 :i* is ! meet+ ( ! *eese-buy]s & factory salesm54 ,!y meet at a giv5 place at a c]ta9 day & h\r ea* week4 ,e bo>d has its (fic]s4 ,!re are diff]5t ways 9 :i* a bo>d ( trade may be op]at$4 ,9 "s cases !re is a l>ge blackbo>d divid$ into columns4 ,9 ! fir/ column1 ! salesman writes ! "n ( ! factory & ! numb] & k9d ( *eese (f]$ = sale4 ,at ! top ( ! o!r columns are ! names ( ! diff]5t *eese-buy]s4 ,! presid5t usually op5s ! sale at a /at$ "t & asks t all *eese be plac$ on ! blackbo>d4 ,:5 ?is is done he /ates t !y are ready to receive bids on ! *eese4 ,! buy]s !n write ! price a p\nd !y wi% to pay opposite ea* lot ( *eese & 9 ! column head$ by _! names4 ,aft] all ! bids h be5 receiv$ & plac$ on ! bo>d1 ! presid+ (fic] /ates t a c]ta9 l5g? ( "t1 usually fifte5 m9utes1 w be giv5 ! salesman to )draw 8 *eese if he does n ?9k a high en\gh price has be5 (f]$2 ?is is indicat$ by ! salesman /epp+ to ! blackbo>d & eras+ ! factory "n & numb] ( boxes4 ,at ! close ( ! /at$ "t1 ! presid+ (fic] decl>es ! *eese (f]$ on ! bo>d sold to ! highe/ bidd]4 ,! pur*as] !n gives ! salesman directions = %ipp+4 ,sometimes a bo>d ( trade has a committee ( "o memb] elect$ by ! factory salesm5 & "o elect$ by ! *eese-buy]s4 ,^! two memb]s elect a ?ird & ^! ?ree con/itute ! price committee4 ,?is committee meets ea* week & det]m9es :at ! price %all be4 ,?is is kn[n z ! rul+4 ,! factory salesm5 & *eese-buy]s !n try to make private sales4 ,by ?is me?od no "o1 except ! p]sons conc]n$1 kn[s exactly :at price is paid = ! *eese4 ,usually1 a price above ! rul+ is paid4 ,at ,quebec1 ,canada1 !re is a *eese-sell+ organization ) gov]nm5t assi/ance4 ,on pay+ a c]ta9 fee1 any *eese factory may jo94 ,all ! factories belong+ to ! organization %ip _! *eese to a c5tral cold /orage :]e ! *eeses are exam9$ & grad$ by a gov]nm5t inspector4 ,a *eese f ea* vat is tri$4 ,^! *eeses are sep>at$ into :ite & color$ lots1 !n grad$ accord+ to quality4 ,:5 ! total numb] ( *eeses 9 ea* lot is kn[n1 ! lots are sold at auction4 ,! pur*as] mu/ accept ! *eese z grad$4 ,! bett] grades ( *eese br+ ab\t ! same price z on ! m>ket1 b ! advantage lies 9 ! sell+ ( ! l[] grades4 ,ord9>ily1 ! pur*as] takes advantage ( ! salesman :5 ! *eeses are und]grade4 ,! success ( ?is plan dep5ds on ! accuracy ( ! p]son grad+ ! *eese4 ,?is me?od seems to be gr[+ 9 popul>ity1 because ! *eese-buy] c pur*ase l>ge am\nts ( *eese at "o "t & be sure ( ! quality4 ,a small fee1 ab\t "o-twelf? ( a c5t a p\nd1 is *>g$ = h&l+ ! *eese4 ,simil> organizations are 9 op]ation 9 ,wiscons94 ,! bo>ds ( trade & sell+ organizations deal almo/ entirely 9 ,*$d> *eese4 #cbi4 ,m]cantile ex*anges4--,9 ! l>g] cities are ex*anges :]e *eese is b\ght & sold by jobb]s4 ,?is *eese is mo/ly ,*$d>4 ,! prices paid ^! jobb]s t5d to fix ! daily price ( *eese4 ,^! prices are publi%$ daily1 = example1 9 ,new ,york ,price ,curr5t4 ,"s factories %ip _! *eese directly to ^! jobb]s4 ,! foll[+ are ! *eese rules ( ! ,new ,york ,m]cantile ,ex*ange adopt$ ,may #d1 #aiae3 ,,*eese ,,rules ,,( ,,! ,,new ,,york ,,m]cantile ,,ex*ange ,rule #a4 ,at ! fir/ regul> meet+ ( ! ,executive ,committee 9 ea* ye>1 ! ,presid5t %all appo9t1 subject to ! approval ( ! ,executive ,committee1 a ,*eese ,committee to consi/ ( sev5 memb]s ( ! ,ex*ange1 :o are kn[n z memb]s ( ! *eese trade1 to hold (fice until _! successors are appo9t$4 ,x %all be ! duty ( ! ,*eese ,committee to =mulate su* rules & regulations z may be necess>y = ! gov]nm5t ( transactions betwe5 memb]s ( ! ,ex*ange1 & to revise ! same z circum/ances may require4 ,su* rules & revisions %all be subject to ! approval ( ! ,executive ,committee4 ,rule #b4 ,all transactions 9 *eese betwe5 memb]s ( ! ,ex*ange %all be gov]n$ by ! foll[+ rules1 b no?+ !re9 %all be con/ru$ z int]f]+1 9 any way1 ) ! rights ( memb]s to make su* special contracts or conditions z !y may desire4 ,rule #c4 ,if a sale is made f dock1 or plat=m1 or to arrive1 ! buy] %all assume ! same relations t[>d ! transportation l9e by :i* ! *eese arrives1 z ! sell] previ\sly held z reg>ds its removal f ! place ( deliv]y )9 ! "t grant$ by su* l9es = t purpose4 ,transactions betwe5 memb]s ( ?is ,ex*ange %all be gov]n$ z foll[s3 ,any memb] negotiat+ = any lot ( *eese belong+ to ano!r memb]1 ! price hav+ be5 agre$ ^u1 %all exam9e su* lot ( *eese )9 tw5ty-f\r 7#bd7 h\rs aft] su* negotiation takes place4 ,failure to exam9e )9 said "t releases ! sell] f any obligations to make deliv]y !reaft]1 if he s wi%es4 ,rule #d4 ,9 ! abs5ce ( special agreem5t1 all *eese pur*as$ 9 /ore %all be und]/ood z be+ ready & design$ = imm$iate deliv]y1 b ! buy] %all h tw5ty-f\r h\rs 9 :i* to h ! *eese inspect$1 & weight te/$1 & %all n be liable = ! /orage & insurance1 if remov$ )9 two days4 ,rule #e4 ,:5 *eese are sold to arrive1 or f depot or dock1 ! *eese mu/ be accept$ or reject$ )9 six bus9ess h\rs aft] notice ( actual arrival to buy]4 ,bus9ess h\rs %all be und]/ood to be f #aj ,a4,m4 to #d ,p4,m4 ,if buy] rejects ! same1 he %all /ate ! reasons = rejection4 ,%\ld ! rejection be consid]$ unfair1 ! sell] %all at once notify ! buy] t he decl9es to accept su* rejection2 & he may call = a ,committee1 :i* %all be compos$ ( ?ree memb]s ( ! *eese trade2 ! sell] *oos+ "o1 ! buy] "o1 & ! ?ird select$ f ! *eese trade by ^! two1 or1 !y fail+ to agree1 ! ?ird %all be appo9t$ by ! ,*airman ( ! ,committee on ,*eese4 ,! ,exam9+ ,committee %all at once inspect ! lot ( *eese 9 dispute1 sampl+ n less ?an five 7#e7 p] c5t ( ea* m>k or factory1 & !y %all imm$iately give _! decision 9 writ+ to bo? p>ties4 ,ei!r p>ty fail+ to abide by ! decision ( ! ,committee may be summon$ by ! o!r p>ty be=e ! ,compla9t ,committee "u ,section #bd ( ! ,by-laws4 ,! fees = ea* exam9ation %all be six 7#f7 doll>s1 to be paid by ! p>ty adjudg$ to be 9 fault4 ,rule #f4 ,! weight ( all *eese %all be te/$ by a regul>ly appo9t$ (ficial weigh]1 & 8 c]tificates %all accompany ! docum5t convey+ ! title ( ! prop]ty4 ,said (ficial weigh] to be appo9t$ by ! ,committee on ,*eese1 subject to ! approval ( ! ,executive ,committee4 ,rule #g4 ,! weigh]'s fee %all be tw5ty-five 7#be7 c5ts p] factory except :]e ! own] requires m ?an t5 7#aj7 boxes be te/$ 9 :i* case ! fee %all be fifty 7#ej7 c5ts1 :i* %all be paid by ! sell]4 ,rule #h4 ,unless o!rwise agre$ ^u 9 te/+ ! weight ( *eese1 n less ?an five 7#e7 boxes or m ?an t5 7#aj7 p] c5t ( ! :ole lot %all be a te/1 & said te/ %all be consid]$ good = ?ree 7#c7 bus9ess days1 includ+ day te/ is made4 ,rule #i4 ,9 te/+ weights1 all ov] & %ort weights %all be tak5 into ! av]age on ea* p>ticul> factory4 ,s+le ,daisies %all be te/$ on half p\nds1 ,d\ble ,daisies & all o!r sizes on ev5 p\nds4 ,rule #aj4 ,:]e a lot ( *eese is f\nd to te/ irregul> 9 weights1 ei!r ! buy] or sell] may require ! entire lot to be reweigh$4 ,! *>ge = same %all be ?ree 7#c7 c5ts p] box4 ,rule #aa4 ,boxes ( *eese :i* may be f\nd l>gely at v>iance f orig9al weights %all n ent] into ! av]age1 b _! weight %all be sep>ately asc]ta9$ & c]tifi$ to by ! weigh]4 ,rule #ab4 ,:]e sales are made1 & ! buy] f9ds damag$ or s\r *eese 9 excess ( fifte5 7#ae7 p] c5t x %all be optional ) him to refuse or receive ! rema9d] ( ! lot pur*as$4 ,b1 9 ! ev5t ( 8 accept+ ! rema9d] ( ! lot1 ! s\r or damag$ *eese %all rev]t to ! sell]4 ,rule #ac4 ,! ,committee on ,*eese %all appo9t subject to ! approval ( ! ,executive ,committee1 a ,*eese ,inspector & also a ,deputy ,inspector1 ^: duties %all be1 :5 call$ ^u by memb]s ( ! ,ex*ange1 to inspect ! quality & condition ( su* lots ( *eese z may be requir$ & to r5d] a c]tificate ( su* inspection4 ,:]e ! *eese 9 ! lots are reasonably uni=m 9 quality1 ! exam9ation ( #aj p] c5t ( ! lot %all be consid]$ suffici5t1 b ?is %all n prev5t ! ,inspector exam9+ a l>g] p]c5tage ( ! lot1 :5 he deems x necess>y4 ,! fee = inspection %all be fifty 7#ej7 c5ts = lots consi/+ ( fifty 7#ej7 boxes or less4 ,lots exce$+ fifty 7#ej7 boxes %all be "o c5t p] box1 :i* %all be collect$ f ! memb] ord]+ ! inspection4 ,rule #ad4 ,! ,*eese ,inspector's c]tificate %all be made to read z foll[s3 ,,new ,,york ,,m]cantile ,,ex*ange ,*eese ,inspector's ,c]tificate ,inspection ,no4 ,?is is to c]tify t ,i h ?is day inspect$ = ,m ! foll[+ *eese1 n[ locat$ at ,factory & id5tification m>ks ,quantity 9 lotboxes ,quantity inspect$boxes & f9d z foll[s3 ,flavor ,body & ,texture ,color ,condition ,boxes ,grade ,inspection *>ges ,inspector ,! c]tificate to h a blank m>g9 ( ?ree in*es at ! bottom1 = ! purpose ( ins]t+ specifications ( ,in/itutions1 also = *eese sold "u ! ,call1 s t ! ,inspector may c]tify t *eese inspect$ fill ! requirem5ts z specifi$ & ! ,inspector %all br& "o impression on bo? boxes & *eese4 ,,new ,,york ,,m]cantile ,,ex*ange ,,(ficial ,,inspection ,numb] ,date ,inspector ,rule #af4 ,! ,weigh]'s ,c]tificate %all be made to read z foll[s3 ,?is is to c]tify t ! foll[+ is ! actual te/ ( boxes1 out ( %ipm5t ( boxes ,factory ,m>k ,m>k$ ,weights ,actual ,weights ,loss ,av]age losslbs4 onboxes ,new ,york#ai ,weigh] & ! ,*eese ,rules numb]$ #f to #aa inclusive be pr9t$ on ! back !re(4 ,rule #ag4 ,memb]s (f]+ *eese = sale "u ! ,call %all describe ea* lot1 z to numb] ( boxes1 color1 texture 7op5 or close made71 body1 flavor1 size1 & h[ box$1 section :]e made1 :e!r :ole milks or skims & ! av]age weight ( ea* lot4 ,*eese sold "u ! ,call to be accept$1 or reject$1 z a good deliv]y1 or o!rwise1 bas$ on ! description giv5 at ! sale4 ,rule #ah4 ,:5 *eese are sold "u ! ,call1 unless o!rwise /at$1 !y %all be ready = imm$iate %ipm5t4 ,rule #ai4 ,all *eese (f]$ "u ! ,call1 ) ,inspector's ,c]tificate atta*$1 %all be accompani$ by su* ,c]tificate & be accept$ by ! buy] unconditionally1 provid$ ! *eese are br&$ accord+ to ,rule #ac4 ,rule #bj4 ,:5 *eese are (f]$ "u ! ,call1 )\t ,inspector's ,c]tificate1 %\ld ! buy] n consid] ! *eese a good deliv]y1 accord+ to description by sell]1 he may notify ! sell]1 & if ! sell] is unwill+ to make ano!r deliv]y1 ! buy] may call ^u ! ,inspector to decide :e!r or n ! deliv]y %all /&4 ,if ! ,inspector decides x is a good deliv]y1 ! buy] %all accept ! *eese4 ,if ! ,inspector decides x is n a good deliv]y1 !n ! sell] %all h tw5ty-f\r 7#bd7 h\rs 9 :i* to make a good deliv]y4 ,b if ! sell]1 aft] tw5ty-f\r 7#bd7 h\rs1 fails to make a good deliv]y1 !n ! buy] %all notify ! ,sup]9t5d5t ( ! ,ex*ange1 :o %all collect a p5alty ( ?ree p] c5t ( ! am\nt ( ! transaction1 ! ,ex*ange reta9+ tw5ty-five p] c5t ( ?is sum1 & sev5ty-five p] c5t %all be paid to ! buy]4 ,rule #ba4 ,spot sales "u ! ,call %all be = spot ca% unless o!rwise agre$4 ,rule #bb4 ,all failures 9 meet+ contracts %all be report$ to ! ,sup]9t5d5t ( ! ,ex*ange1 & ann\nc$ at next regul> session ( ! ,ex*ange4 #ccj4 ,m>ket+ p]i%able v>ieties4--,s(t *eeses1 su* z ,cream1 ,neuf*tel1 ,cottage1 are usually sold to jobb]s or directly to retail /ores4 ,!y h a v %ort comm]cial life1 h5ce _c be held long be=e deliv]y to ! consum]4 ,f ! jobb]1 *eese usually goes to ! :olesale groc] & !n to ! retail deal] & f9ally ! consum]4 ,mo/ jobb]s h cold /orages s t !y c hold *eese )\t injury to quality4 7,see ,fig4 #gd47 ,! k9d ( *eese m>ket$ 9 any locality dep5ds on ! ta/es ( ! resid5ts4 ,= example1 ! ,s\? usually desires a highly color$ product1 ?9k+ ?is color indicates m fat2 9 ! ,*$d> gr\p ,new ,engl& dem&s a s(t pa/y quick-cur+ *eese1 ?9k+ t s(tness is a sign ( m fat & ri*ness2 ,engl& wants a r dry1 well-cur$1 highly flavor$ *eese4 ,canadian ,*$d> *eese has be5 /&>diz$ z f> z possible to appeal to ! ,engli% m>ket4 ,a long rip5+ p]iod keeps capital ti$ up ?r\gh ! fur!r "t requir$ = deliv]y4 ,?is has l$ to ! sale ( mu* ( ! *eese almo/ or entirely unripe4 ,s mu* ( ! product has rea*$ ! consum] )\t *>act]i/ic v>ietal flavor t l>ge numb]s h acquir$ ! habit ( pur*as+ & ev5 pref]r+ *eese only p>tly ripe4 ,illu/ration3 ,,fig4 #gd4--;,a *eese cold /orage room4 ,! "t dur+ :i* *eese %\ld be held at ! factory dep5ds on ! v>iety4 ,"s are %ipp$ z soon z made1 includ+ ^? *eeses ) s\r-milk flavor only4 ,o!rs h to be cur$ 9 ! factory f six to eight weeks4 ,*eeses 9 pap] or t9-foil %\ld be neatly wrapp$ & c>efully put 9 ! boxes4 ,! box ( *eese %\ld be neat1 clean & attractive4 ,*eeses n wrapp$ %\ld h a firm r9d to hold !m 9 %ape4 ,! boxes %\ld be clean & ! weight ( *eese neatly & pla9ly m>k$4 ,9 ! case ( ,*$d> *eese1 x may be p>aff9$ at ! factory1 b if n1 ?is is usually done at ! cold /orage ( ! jobb]4 ,! *eeses usually h "s "t to cure or rip5 :ile be+ h&l$ by ! v>i\s deal]s4 #cca4 ,di/ribution ( price4--,! f9al sell+ price ( *eese is a composite ( all ! *anges t h gone be=e2 or conv]sely1 ! f>m]1 ! mak]1 ! c>ri] & ! di/ributors 7:olesale1 jobb+ & retail deal]s7 mu/ all be paid f ! f9al price ( ! product4 ,a /udy ( ?is problem 9 ,wiscons9 has be5 made by ,hibb>d1 & ,hobson4#aci ,! g5]al facts z det]m9$ = ,wiscons9 h fairly wide application to ! manufacture & sale ( *eese4 ,economic success 9 h&l+ *eese is dep5d5t on prop] provision = ! sale ( ! product4 ,:]e ! output is small1 a p]sonal m>ket c be creat$ & ma9ta9$4 ,?is elim9ates all pr(its int]v5+ betwe5 ! mak] & ! retail]4 ,if ! bus9ess rea*es a volume beyond ! possibilities ( direct sale to ! retail]1 "s sell+ organization is necess>y4 ,:]e ! numb] ( produc]s is great & ! sell+ ma*9]y is well organiz$1 ! *eese factory becomes a produc] ( a commodity :i* is turn$ ov] to exi/+ sell+ ag5cies4 ,?is condition is well e/abli%$ = ,*$d>1 ,swiss1 ,brick & ,limburg] *eese4 ,! s(t *eeses o!r ?an ,limburg] h ?us f> be5 h&l$ pr9cipally by l>ge companies1 ea* ( :i* has develop$ an exp5sive sell+ organization4 ,a /udy ( ! map 7,fig4 #fe7 %[s h[ ! *eese indu/ry is localiz$ 9 p>ticul> sections ( c]ta9 /ates4 ,individual factories h ma9ta9$ !mselves 9 widely sep>at$ places4 ,?is localization is due to ! geographical conditions :i* make c]ta9 regions specially adapt$ to dairy+1 modifi$ by ! proximity to m>kets = milk z milk4 ,!re are _m regions1 h[ev]1 well adapt$ to *eese production 9 :i* !re is no developm5t ( ! indu/ry at pres5t4 ,new developm5ts are n[ tak+ place 9 ! m\nta9 areas ( ! ,s\?1 notably ,nor? ,c>ol9a & adjac5t /ates1 & 9 sev]al c5t]s ( ! we/]n m\nta9 /ates4 ,_m o!r areas %\ld develop ! mak+ ( *eese 9 "s =m4 ,! actual co/s ( mak+ & sell+ *eese 7 f\nd by ! ,wiscons9 inve/igators to v>y approximately z foll[s3 7#a7 co/ ( mak+1 #a4b to #a4ge c5ts2 7#b7 /orage1 #a_/h c5t a p\nd a mon?1 or #c_/h to c5t = ! season2 7#c7 transportation to di/ant po9ts1 4#bj to #b4ej = #ajj p\nds accord+ to di/ance2 7#d7 ! local deal]1 ab\t #a c5t a p\nd2 7#e7 ! :olesale deal]1 #b c5ts2 7#f7 ! jobb] or brok] :o occasionally int]v5es1 ab\t #a_/h to c5t2 & ! retail]1 #e4e to #i c5ts4 ,! entire co/ ( sell+ at ! "t ?is inve/igation 0 made repres5t$ ab\t "o-half ( ! retail price ( ! *eese4 ,! produc] ( milk receiv$ ! o!r half ( t price4 #ccb4 ,/&>ds4--,legal /&>ds 9 ! ,unit$ ,/ates are ?us f> l>gely bas$ on ! specifications ( ,am]ican ,*$d>4 ,9 s f> z !y are appli$ to o!r products1 !y op]ate m]ely to prev5t or r$uce ! use ( skimm$-milk4 ,! analyses & limits propos$ 9 ! discussion ( v>ieties or gr\ps 9 ?is book repres5t ! range ( composition actually kn[n to be associat$ ) *eeses ( typical quality4 ,ef=ts are n[ be+ made to e/abli% def9itions & /&>ds ( composition :i* w limit ! use ( *eese names to products con=m+ to ! requirem5ts = su* v>ieties4 ,practically ! only f$]al requirem5t ?us f> en=c$ 9 ! ,unit$ ,/ates is t #ej p] c5t ( ! wat]-free sub/ance ( ! *eese mu/ be milk-fat4 ,v>i\s /ates h local requirem5ts b mo/ ( !m include ! f$]al rule z to fat4 ,new ,york & ,wiscons9 n[ re/rict ! am\nt ( wat] 9 ,*$d> *eese to #dj p] c5t4 ,mo/ /ates h laws regulat+ ! manufacture & sale ( skimm$-milk *eese4 #ccc4 ,laws relat+ to *eese m>ket+4--,a *eese ( =eign orig9 if made 9 ?is c\ntry mu/ be br&$ to %[ t x is n import$4 ,= example1 ,camemb]t made 9 ,am]ica is label$ ,dome/ic ,camemb]t4 ,"s manufactur]s call x ,camemb]t type ( *eese4 ,! same applies to o!r v>ieties ( =eign *eese4 ,if a v>iety is made "u a trade-m>k$ "n1 ?is prev5ts any o!r manufactur] f us+ t "n4 ,= example1 a conc]n may make ,philadelphia cream *eese2 o!r conc]ns may make cream *eese1 b !y mu/ call x by "s o!r "n4 ,! committee on def9itions & /&>ds = ! ,association ( ,(ficial ,agricultural ,*emi/s has n[ und]tak5 to def9e ! prop] use ( type names4 ,?is is int5d$ to det]m9e ! prop] limits ( composition ( *eeses 9 ea* v>iety & su* ess5tials ( physical id5tification z w insure ! prop] use ( ^! names4 ,c]ta9 /ates h laws :i* relate to ! br&+ ( ! *eese to d5ote quality4 ,if ! *eese is made f :ole milk1 a br& may be appli$ to %[ ?is fact4 ,?is is usually call$ ! /ate br&4 ,if made f skimm$-milk1 ! *eese mu/ be br&$ to %[ ?is4 ,! foll[+#adj illu/rate ! laws relat+ to ! /ate br& & skimm$-milk *eese3 ,sec4 #dh4 ,manufactur]'s br& ( *eese4 ,e manufactur] ( :ole-milk *eese may put a br& or label ^u su* *eese indicat+ ':ole-milk *eese' & ! date ( ! mon? & ye> :5 made2 & no p]son %all use su* a br& or label ^u any *eese made f milk f :i* any ( ! cream has be5 tak54 ,! ,commission] ( ,agriculture %all procure & issue to ! *eese manufactur]s ( ! /ate1 on prop] application !re=1 & "u su* regulations z to ! cu/ody & use !re( z he may prescribe1 a uni=m /5cil br& or labels be>+ a suitable device or motto1 & ! words ',new ,york /ate :ole-milk *eese4' ,e su* br& or label %all be us$ ^u ! outside ( ! *eese & %all be> a diff]5t numb] = ea* sep>ate factory4 ,! commission] %all keep a book1 9 :i* %all be regi/]$ ! "n1 location & numb] ( ea* manufactory us+ ! br&s or labels1 & ! "n or names ( ! p]sons at ea* manufactory au?oriz$ to use ! same4 ,no su* br& or labels %all be us$ ^u any o!r ?an :ole-milk *eese or packages conta9+ ! same4 7,z am5d$ by *apt] #bjg ( ! ,laws ( #aiaj47 ,sec4 #di4 ,use ( false br& prohibit$2 br&+ ( skim-milk *eese regulat$4 ,no p]son %all (f]1 sell or expose = sale1 9 any package1 butt] or *eese :i* is falsely br&$ or label$4 ,no p]son %all sell1 (f] or expose = sale *eese commonly kn[n z ,*$d> *eese made f skimm$ or p>tially skimm$ milk unless ! same is br&$ to %[ t x is skim-milk *eese4 ,all su* *eese s sold1 (f]$ or expos$ = sale %all be br&$ ) ! words 'skim-milk *eese1' or if su* *eese conta9s ?irte5 p] c5tum ( milk fat or ov]1 x may be br&$ 'm$ium skim-milk *eese1' or if x conta9s eighte5 p] c5tum ( milk fat or ov]1 x may be br&$ 'special skim-milk *eese4' ,su* br&+ %all be ^u ! sides ( bo? ! *eese & ! conta9]4 ,! br&+ h]e9 provid$ %all be 9 block lett]s at lea/ "o-half an in* squ>e4 7,z am5d$ by *apt] #def ( ! ,laws ( #aiac47 ,fill$ *eeses are ^? f :i* ! milk-fat has be5 remov$ & o!r animal fats sub/itut$4 ,! laws ( "s /ates prohibit ! manufacture ( ?is product4 ,! f$]al law relat+ to fill$ *eese p]mits its manufacture "u lic5se1 taxes & gov]nm5t inspection4 ,! v>i\s /ates h laws regulat+ ! l5g? ( "t t ! *eese may be held 9 cold /orage4 ,ano!r important law 9 "s /ates requires ! *eese-mak] to h a lic5se4 ,he mu/ pass an exam9ation to %[ t ! pr9ciples & practices ( *eese-mak+ are und]/ood4 ,,*apt] ,,xxi ,,*eese ,,9 ,,! ,,h\sehold ,al?\gh *eese 9 "s =m is famili> to e h\sehold1 x has be5 widely reg>d$ 9 ,am]ica z an accessory1 almo/ a condim5tal sub/ance r ?an z a /aple food wor?y ( comp>ison ) meat or eggs4 ,/ati/ics ( ! annual production1 importation & exportation ( *eese indicate t ! total consumption 9 ! ,unit$ ,/ates is ab\t #cjj1jjj1jjj p\nds--p]haps ?ree p\nds p] capita4 ,! h\sehold manufacture & consumption ( cottage *eese w\ld add a small am\nt to ^! figures4 ,*eese is us$ z a /aple s\rce ( food values among _m peoples ( ,europe4 ,su* use ( *eese increases r ?an decreases ) ! d5sity ( ! population4 ,france ) a small fraction ( ! l& area & "o-half ! population ( ! ,unit$ ,/ates produces & consumes ab\t ! same am\nt ( *eese4 ,9 ,am]ica1 *eese-mak+ has be5 develop$ ) ! advance ( settlem5t into unoccupi$ t]ritories only to be dropp$ z increas+ population produc$ great] dem&s = milk 9 o!r =ms4 ,if *eese _h be5 accept$ z a regul> "p ( ! food supply 9 su* communities1 "s =m ( *eese-mak+ w\ld h surviv$ ! economic *anges4 #ccd4 ,food value ( *eese4--,a consid]ation ( ! nutritive compon5ts ( *eese %[s x to be a ri* s\rce ( fat1 prote9 or bo?1 accord+ to ! v>iety "u exam9ation4 ,x is l[ 9 c>bohydrates1 & aside f salt 7sodium *loride7 comp>es favorably ) o!r sub/ances 9 m9]al con/itu5ts4 ,! foll[+ discussion ) an amplifi$ table is tak5 f ,langwor?y & ,hunt3#ada ,9 ord]1 h[ev]1 t ! "q ( ! use ( *eese 9 ! diet may be adequately discuss$1 k ( its composition 9 comp>ison ) o!r foods is desirable1 & !re is an abundance ( data available on ?is subject1 s9ce ! composition ( *eese & o!r foods has (t5 be5 inve/igat$ at ! ,dep>tm5t ( ,agriculture1 9 exp]im5t /ation laboratories & 9 _m o!r places :]e nutrition problems are /udi$4 ,an ext5d$ summ>y ( analyses ( *eese ( diff]5t sorts is includ$ 9 an e>li] publication ( ?is dep>tm5t4#adb ,data reg>d+ ! composition ( *eese & a few o!r common foods are summ>iz$ 9 ! foll[+ table4 ,x w be se5 f ! table 7,table ,,xxx7 t *eese has ne>ly twice z mu* prote91 weight = weight1 z beef ( av]age composition z pur*as$ & t its fuel value is m ?an twice z great4 ,x conta9s ov] #be p] c5t m prote9 ?an ! same weight ( port]h\se /eak z pur*as$1 & ne>ly twice z mu* fat4 ,z %[n by ! figures 9 ! foll[+ table1 *eese conta9s #c4h p] c5t a%4 ,( ?is a consid]able "p may be salt add$ 9 *eese-mak+4 ,l ! milk f :i* x is made1 *eese a% is *>act]iz$ *iefly by ! pres5ce ( calcium 7lime71 magnesium1 phosphorus & iron1 ! av]age values z giv5 9 e>li] bullet9s ( ! dep>tm5t#ade be+ #a4bd p] c5t calcium oxid1 #j4jdi p] c5t magnesium oxid1 #a4di p] c5t phosphorus p5toxid1 & #j4jjae p] c5t iron4 ,,table ,,xxx ,,av]age ,,composition ,,( ,,*eese ,,& ,,"s ,,o!r ,,common ,,foods ,,z ,,pur*as$1 ,,& ,,also ,,on ,,! ,,basis ,,( ,,edible ,,portion ,,food ,,mat]ials ,,refuse ,,wat] ,,prote9 ,,fat ,,c>bo ,,hydrates ---------------------------------------- ---------------------- ,*eese1 ,am]ican ,*$d>#add -- #cd4b #be4b #cc4g #b4d ,beef ( av]age composition z pur*as$ #ah4f #ej4e #ae4b #ae4e -- ,edible portion -- #fb4b #ah4h #ah4h -- ,port]h\se /eak z pur*as$ #ab4g #eb4d #ai4a #ag4i -- ,edible portion -- #fj4j #ba4i #bj4d -- ,lo9 /eak1 broil$1 edible portion -- #ed4h #bc4e #bj4d -- ,dri$ beef -- #ec4g #bf4d #f4i -- ,eggs z pur*as$ #aa4b #fe4e #ac4a #i4c -- ,edible portion -- #gc4g #ac4d #aj4e -- ,milk -- #hg4j #c4c #d4j #e4j ,bread -- #ce4c #i4b #a4c #ec4a ,potatoes z pur*as$ #bj4j #fb4f #a4h 4#a #ad4g ,edible portion -- #gh4c #b4b 4#a #ah4d ,apples z pur*as$ #be4j #fc4f 4#c 4#c #aj4h ,edible portion -- #hd4f 4#d 4#e #ad4b ,,fuel ,,fuel ,,value ,,food ,,mat]ials ,,a% ,,value ,,comp>$ ,,p] ,,to ,,p\nd ,,*eese#adc ---------------------------------------- ---------- ,calories ,*eese1 ,am]ican ,*$d>#add #c4h #a1iej #a4jj ,beef ( av]age composition z pur*as$ 4#g #ice #j4dh ,edible portion 4#i #a1ade #j4eh ,port]h\se /eak z pur*as$ 4#h #a1aaj #j4eg ,edible portion #a4j #a1bgj #j4fe ,lo9 /eak1 broil$1 edible portion #a4b #a1cjj #j4ff ,dri$ beef #h4i #gij #j4de ,eggs z pur*as$ 4#i #fce #j4cb ,edible portion #a4j #gbj #j4cg ,milk 4#g #caj #j4af ,bread #a4a #a1bae #j4fb ,potatoes z pur*as$ 4#h #bie #j4ae ,edible portion #a4j #che #j4bj ,apples z pur*as$ 4#c #aij #j4aj ,edible portion 4#c #bij #j4ae ,x is cle> f ! calculations %[n 9 ! la/ column1 t ,*$d> *eese takes fir/ rank among ! foods comp>$ z to fuel value4 ,! e/imate ( food values 9 t]ms ( calories may n completely express ! value ( t food to a p>ticul> individual4 ,x is g5]ally conc$$ t "o great function ( food is ! production ( en]gy & ?is function is probably m closely det]m9$ by ! numb] ( calories produc$ ?an 9 any o!r kn[n way4 ,su* calculation has become an ess5tial factor 9 ! prep>ation ( diet>ies4 ,! calculation "h giv5 necess>ily applies only to ,*$d> *eese4 ,by easy use ( ! la/ column1 ! caloric value ( ?is *eese c be comp>$ ) t ( any compet+ food & ! relative economy det]m9$1 :atev] ! price ask$4 ,ano!r rec5t calculation ) ref]5ce#adf to ! same *eese foll[s3 ,"o p\nd ( ,am]ican ,*$d> *eese conta9s z mu* prote9 z-- #a4eg p\nds ( sirlo9 /eak4 #a4ce p\nds ( r\nd /eak4 #a4hi p\nds ( f[l4 #a4gi p\nds ( smok$ ham4 #a4ha p\nds ( fre% ham4 ,9 ord] to judge ! value ( foods fairly n only ! prote9 b ! en]gy also mu/ be comp>$4 ,to supply en]gy *eese is "o ( ! be/ ( food products4 ,on ! basis ( en]gy suppli$1 #a p\nd ( *eese equals-- #a4ih p\nds ( sirlo9 /eak4 #b4fa p\nds ( r\nd /eak4 #b4eb p\nds ( f[l4 #a4ag p\nds ( smok$ ham4 #a4bi p\nds ( fre% ham4 ,all ^! discussions h appli$ to :ole-milk ,*$d> *eese4 ,) m9or r$uctions1 mu* ! same figures w hold = ,swiss1 ,limburg]1 ,brick1 ,mun/]1 ,edam4 ,on ! o!r h&1 v little has be5 publi%$ until rec5tly on ! skimm$-milk *eeses4 ,! food value lo/ 9 skimm$-milk has at times be5 enorm\s4 ,_m h\seholds pur*ase milk by ! bottle1 use ! top-milk z cream & lose a "p ( ! rema9d]4 ,simil>ly cream]ies h wa/$ tons ( skimm$-milk4 ,! recov]y ( ! prote9 ( ?is milk = human food is bo? good economy & an important addition to ! diet>y4 ,! ,unit$ ,/ates ,dep>tm5t ( ,agriculture has rec5tly publi%$ ! foll[+3 ,cottage *eese is ri*] 9 prote9 ?an mo/ meats & is v mu* *eap]4 ,e p\nd conta9s m ?an ?ree ounces ( prote91 ! s\rce ( nitrog5 = body build+4 ,x is a valuable s\rce ( en]gy also1 ?\gh n s high z foods ) m fat4 ,x foll[s t its value 9 ?is respect c be greatly increas$ by s]v+ x ) cream1 z is s commonly done4 ,x is an op5 "q :e!r ! decl9e ( *eese-mak+ 9 ,am]ica is n due to our failure to develop ! use ( skim & "p-skim *eeses4 ,! :ole-milk *eeses are v ri* 9 fat4 ,use ( su* *eese 9 quantity 9 connection ) ord9>y foods quickly leads to ! +e/ion ( too mu* fat4 ,! skimm$-milk *eeses are prim>ily prote9 food & z su* sub/itutes = lean meat4 ,! foll[+ table %[s t cottage *eese is mu* *eap] ?an mo/ meats 9 furni%+ prote9 = ! diet4 ,= supply+ prote91 "o p\nd ( cottage *eese equals3 #a4bg p\nds sirlo9 /eak4 #a4ji p\nds r\nd /eak4 #a4cg p\nds *uck rib beef4 #a4eb p\nds f[l4 #a4df p\nds fre% ham4 #a4dd p\nds smok$ ham4 #a4eh p\nds lo9 pork *op4 #a4ca p\nds h9d leg ( lamb4 #a4cg p\nds brea/ ( veal4 ,9 addition to prote91 en]gy = p]=m+ body "w mu/ be furni%$ by food4 ,z a s\rce ( en]gy also1 cottage *eese is *eap] ?an mo/ meats at pres5t prices4 ,! foll[+ table %[s ! comp>ison :5 en]gy is consid]$4 ,on ! basis ( en]gy suppli$1 "o p\nd ( cottage *eese equals3 #h-a_/c ounces sirlo9 /eak4 #aa ounces r\nd /eak4 #aa ounces *uck rib beef4 #aj ounces f[l4 #e ounces fre% ham4 #e ounces smok$ ham4 #f ounces lo9 pork *op4 #g-a_/c ounces h9d leg ( lamb4 #ab ounces brea/ ( veal4 #cce4 ,dige/ibility ( *eese4--,al?\gh x has be5 a /aple food ) _m races = unc\nt$ ye>s1 !re is a widespread belief t *eese is suitable = use *iefly 9 small quantities z an accessory to ! diet1 & t 9 l>ge quantities x is likely to produce physiological di/urbances4 ,! "q ( dige/ibility 0 made ! subject ( a special inve/igation by ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture4#adg ,calorimet] exp]im5ts#adh 7 made to te/ ! dige/ibility ( sev]al v>ieties ( *eese & "s ( ^! v>ieties at v>i\s /ages ( rip5+4 ,all =ms ( *eese 7 f\nd to be dige/$ z completely z mo/ ( ! usual =ms ( food4 ,approximately #ij p] c5t ( ! nitrog5\s portion 7case97 0 reta9$ 9 ! body4 ,unripe *eese 9 ^! exp]im5ts 0 app>5tly dige/$ z completely z ! rip5$ =ms4 ,^! exp]im5ts make cle> ! possibility ( mak+ *eese a m prom95t article 9 ! regul> diet>y ?an is usual 9 ,am]ica4 ,!y especially po9t to ! desirability ( ! use ( ! skim & p>tially skim *eeses1 :i* z *eap s\rces ( prote9 :5 prop]ly comb9$ ) o!r foods1 may be made to replace meats z a less co/ly s\rce ( prote9s4 ,*eese is !n to be class$ ) meat & eggs1 n ) condim5ts4 ,an ounce ( ,*$d>#adi *eese r\ghly is equival5t to "o egg1 to a glass ( milk1 or to two ounces ( meat4 ,x is prop]ly to be comb9$ ) bread1 potatoes & o!r />*y foods1 lack+ 9 ! fat 9 :i* ! *eese is ri*4 ,^! exp]im5ts includ$ ,roque=t1 fre%-made & ripe ,*$d>1 ,swiss1 ,camemb]t & ,cottage *eese4 #ccf4 ,*eese flavor4--,*eese owes its flavor to ! fatty acids & _! comp\nds :i* x conta9s & to ammonia-l bodies =m$ dur+ rip5+ f ! cleavage ( ! case91 to salt add$ to ! curd1 & 9 "s v>ieties1 l ,roque=t1 to bodies elaborat$ by molds :i* develop 9 ! *eese4 ,9 ! highly flavor$ sorts "s ( ! fatty acids ( a v m>k$ odor are pres5t 9 abundance1 z are also ! ammonia-l bodies4 ,inde$1 9 eat+ su* *eese z ,camemb]t a trace ( ammonia flavor may (t5 be pla9ly detect$4 ,! cleavage ( ! nitrog5\s mat]ial ( ! *eese & o!r *anges are br\ght ab\t *iefly by ! action ( enzymes orig9ally pres5t 9 *eese or by micro-organisms & are to be reg>d$ z f]m5tative & n z putrefactive *anges4 ,! lik+ = highly flavor$ *eeses ( /rong odor is a matt] ( individual pref]5ce1 b f ! *emi/'s /&po9t !re is no reason = ! /atem5t (t5 made t su* *eeses h und]gone putrefactive decomposition4 #ccg4 ,relation to heal?4--,9 connection ) ! use ( *eese z a food1 its relation to ! heal? ( ! consum] mu/ be consid]$4 ,! pres5ce ( ! bacillus ( tub]culosis 9 milk has l$ to c>eful /udy ( its possible pres5ce 9 *eese4 ,:5 ,am]ican ,*$d> *eese 0 specially inoculat$ = ?is purpose1 ! liv+ organism 0 recov]$ f x aft] ab\t five mon?s by ,s*ro$] ( ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture4 ,?is dang] is mu* great] f *eeses1 su* z ,cream & ,neuf*tel1 :i* are eat5 :5 comp>atively fre%ly made4 ,! disease has be5 produc$ 9 gu9ea pigs f su* *eese (t5 en\gh to emphasize ! desirability ( develop+ me?ods ( mak+ e v>iety possible f ?or\ghly pa/euriz$ milk4 ,?is w\ld remove ! dang] ( tub]culosis & ) x elim9ate ! possibility ( transmitt+ o!r diseases4 #cch4 ,*eese poison+#aej cases occasionally occur4 ,^! take two ma9 =ms3 7#a7 an ent]itis 7caus$ by ,bacillus ent]itidis7 or "s o!r memb] ( t s]ies :i* :ile pa9ful & accompani$ by purg+ is r>ely fatal2 7#b7 acute toxmias :i*1 al?\gh r>e1 usually result 9 dea?4 ,f ! latt] type a v>iety ( ,bacillus botul9us1 an organism usually associat$ ) meat poison+1 0 isolat$ by ! ,new ,york ,/ate ,dep>tm5t ( ,heal?4 ,! occurr5ce ( su* cases is frequ5t en\gh to emphasize ! desirability ( us+ e precaution to r$uce ! numb] ( bact]ia t are all[$ to ent] milk :5 drawn & to prev5t ! developm5t ( ^? :i* actually ga9 access to x4 ,:5 possible1 pa/eurization %\ld be introduc$4 #cci4 ,prop] place 9 ! diet4--,x has already be5 not$ t *eese is us$ 9 g5]al 9 two ways--9 small quantities *iefly = its flavor & 9 l>ge quantities = its nutritive value z well z = its flavor4 ,"s v>ieties ( *eese are us$ *iefly = ! fir/ purpose1 o!rs *iefly = ! second4 ,^? :i* are us$ *iefly = _! flavor1 _m ( :i* are high pric$1 contribute little to ! food value ( ! diet1 because ( ! small quantity us$ at a "t4 ,!y h an important "p to play1 h[ev]1 9 mak+ ! diet attractive & palatable4 ,! intellig5t h\sekeep] ?9ks ( !m n z necessities1 b z ly+ )9 :at has be5 call$ '! region ( *oice4' ,hav+ fir/ satisfi$ h]self t h] family is receiv+ suffici5t n\ri%m5t1 %e !n1 accord+ to h] means & ideas ( an attractive diet1 *ooses among ^! foods & o!rs :i* are to be consid]$ luxuries4 ,^? *eeses1 on ! o!r h&1 :i* are suitable to be eat5 9 l>ge quantities & :i* are comp>atively l[ pric$ are important n only f ! po9t ( view ( flavor1 b also f ! po9t ( view ( _! nutritive value4 ,among su* *eeses are ,am]ican ,*$d>1 ,swiss1 ,brick1 ,limburg] & ! l[] pric$ =ms ( ,neuf*tel4 ,x is cle> t 9 buy+ *eese1 ! h\sekeep] %\ld "k def9itely ! diet>y purpose ( ! pur*ase1 & !n *oose ! v>iety ( *eese be/ suit$4 ,to a v l>ge degree ! p]sonal ta/es ( ! family det]m9e ! k9ds ( *eese :i* w be tol]at$ :5 s]v$ uncook$4 ,9 "s families1 ! /rong flavors ( ,roque=t or ,limburg] are n acceptable4 ,h[ev]1 !re is a range ( *oice 9 :i* mu* judgm5t c be us$4 ,*eese to be s]v$ ) mild-flavor$ foods %\ld z a rule be also mild-flavor$4 ,= mo/ s&wi*es1 = example1 ,*$d> or ,swiss is usually v acceptable2 ,brick or p>tly ripe ,limburg] /ill h>d en\gh to slice cuts into ?9 rectangul> slices & is v attractive to _m consum]s because x has some:at m flavor )\t be+ too /rong4 ,) prop] h&l+ x is good policy to buy ! *eape/ ( ^! =ms = ?is purpose4 ,! selection ( dess]t *eeses (f]s ! wide/ range4 ,if s]v$ ) mild-flavor$ crack]s1 v _m p]sons pref] ,cream1 ,neuf*tel or mild ,*$d>2 a little /rong] ta/e calls = club *eese1 or ,camemb]t4 ,if tobacco smoke is pres5t1 ,roque=t1 ,gorgonzola1 ,limburg] & relat$ types w satisfy _m consum]s bett] ?an mild *eeses4 ,! int5sity ( flavor to be s\ght 9 ! *eese %\ld ?us be adju/$ to ! food s]v$ ) x4 ,a p]son ) an av]sion to /rong-smell+ or /rong-ta/+ *eese has be5 frequ5tly kn[n to approve ov]-ripe ,camemb]t1 or ,limburg] :5 s]v$ )\t label b spread ^u a g+] crack]4 ,= cook+ purposes1 "s recipes prescribe *eese ( special quality4 ,9 l>ge m>kets1 old ,*$d> rip5$ c>efully = two or ?ree ye>s is commonly pur*asable = ,wel% rabbit4 7,ask = rabbit *eese47 ,an exp]t h\sekeep] famili> also ) *eese rip5+ has demon/rat$ t almo/ any *eese1 :e!r rip5$ to its be/1 "p ripe or ov]-ripe1 c be us$ 9 _m cook+ =mulas )\t injur+ ! acceptability ( ! product to mo/ consum]s4 ,9 cann+ ,camemb]t1 x has be5 %[n#aea t ov]-ripe *eese s /rong z to be objectionable1 :5 /]iliz$ loses ! objectionable flavor ( ! raw product4 ,no *eese %\ld be wa/$2 any n us$ :5 s]v$ ! fir/ "t %\ld be s]v$ at a closely foll[+ meal or us$ 9 cook+4 ,no matt] :at ! v>iety1 x w add to ! food value & palatability ( "s "o ( ! common di%es s]v$ )9 =ty-eight h\rs4 #cdj4 ,c>e ( *eese4#aeb--,"o ( ! be/ ways ( keep+ *eese :i* has be5 cut is to wrap x 9 a slightly damp clo? & !n 9 pap]1 & to keep x 9 a cool place4 ,to damp5 ! clo?1 spr9kle x & !n wr+ x4 ,x %\ld seem h>dly damp to ! t\*4 ,p>aff9 pap] may be us$ 9 place ( ! clo?4 ,:5 *eese is put 9 a cov]$ di%1 ! air %\ld nev] be :olly exclud$1 = if ?is is done1 x molds m readily4 ,9 "s m>kets x is possible to buy small :ole *eeses4 ,^! may be satisfactorily kept by cutt+ a slice f ! top1 to s]ve z a cov]1 & remov+ ! *eese z ne$$ ) a knife1 a /rong spoon1 or a *eese scoop4 ,x is possible to buy at ! h>dw>e /ores knobs :i* ins]t$ 9 ! lay] cut f ! top make x easy to h&le4 ,! *eese ) ! cov] on %\ld be kept wrapp$ 9 a clo?4 #cda4 ,food value & price4--,!re is little relation betwe5 ! price & food value ( /&>d v>ieties ( *eese4 ,! high]-pric$ v>ieties claim & hold _! place because !y possess p>ticul> flavors4 ,^! may or may n accompany high comp>ative food values4 ,ev5 among l[-pric$ v>ieties discrim9ation into grades is l>gely bas$ on flavor4 ,( ! l[-pric$ *eeses1 ^? made f skimm$-milk commonly comm& ! l[e/ prices4 ,z not$ above1 a *oice may be bas$ ei!r on purpose or on price4 ,if ! purpose is fix$1 ! price %\ld n *ange ! selection4 ,if1 h[ev]1 a p>ticul> quality ( *eese is pur*asable at a l[ price1 "s satisfactory =m ( utiliz+ x is cle>ly available to ! h\sekeep]4 ,"s /&>d recipes are giv5 9 ! foll[+ p>agraphs4 #cdb4 ,me?ods & recipes = us+ *eese4--7#a7 ,z a meat sub/itute4 ,meat is :olesome & reli%$ by mo/ p]sons1 yet x is n ess5tial to a well-balanc$ meal & !re are _m h\sekeep]s :o = "o reason or ano!r are int]e/$ 9 less5+ ! am\nt ( meat or to sub/itute o!r foods4 ,! problem ) ! av]age family is und\bt$ly m (t5 ! occasional sub/itution ( o!r palatable di%es = ! sake ( v>iety1 = reasons ( economy1 or = "s o!r reason ?an ! g5]al replacem5t ( meat di%es by o!r ?+s4 ,foods :i* are to be s]v$ 9 place ( meat %\ld be ri* 9 prote9 & fat & %\ld also be savory4 ,*eese naturally sugge/s itself z a sub/itute = meat1 s9ce x is ri* 9 ! same k9ds ( nutri5ts t meat supplies1 is a /aple food ) :i* e "o is famili> & is "o :i* c be us$ 9 a great v>iety ( ways4 ,9 sub/itut+ *eese = meat1 especial pa9s %\ld be tak5 to s]ve di%es :i* are reli%$ by ! memb]s ( ! family4 ,a numb] ( recipes#aec = di%es :i* conta9 *eese are giv5 bel[4 ,!y are prec$$ by sev]al recipes = *eese sauces :i*1 z w appe>1 are call$ = 9 ! prep>ation ( "s ( ! m sub/antial di%es4 ,9 ! fir/ li/ ( recipes1 *eese means ,*$d>4 ,*eese ,sauce ,no4 #a #a cupful ( milk4 #b tablespoonfuls ( fl\r4 #a ounce ( *eese 7 cupful ( grat$ *eese74 ,salt & pepp]4 ,?ick5 ! milk ) ! fl\r & j be=e s]v+ add ! *eese1 /irr+ until x is melt$4 ,?is sauce is suitable to use 9 prep>+ cream$ eggs1 or to p\r ov] toa/1 mak+ a di% correspond+ to ord9>y milk toa/1 except = ! pres5ce ( *eese4 ,x may be season$ ) a little curry p[d] & p\r$ ov] h>d-boil$ eggs4 ,*eese ,sauce ,no4 #b ,same z *eese sauce ,no4 #a1 except t ! *eese is increas$ f #a to #b ounces4 ,?is sauce is suitable = us+ ) mac>oni or rice1 or = bak+ ) crack]s soak$ 9 milk4 ,*eese ,sauce ,no4 #c ,same z *eese sauce ,no4 #a1 except t two cupfuls ( grat$ *eese or #h ounces are us$4 ,?is may be us$ ^u toa/ z a sub/itute = ,wel% rabbit4 ,*eese ,sauce ,no4 #d ,same z *eese sauce ,no4 #b1 save t #b tablespoonfuls ( melt$ butt] are mix$ ) ! fl\r be=e ! latt] is put into ! milk4 ,?is sauce is !re=e v ri* 9 fat & has only a mild flavor ( *eese4 ,among ! recipes = di%es :i* may be us$ l meat1 ! foll[+ give products :i*1 eat5 9 usual quantities1 w provide mu* ! same k9d & am\nt ( nutritive mat]ial z ! ord9>y s]v+s ( meat di%es us$ at d9n]4 ,9 sev]al cases !re is a resemblance 9 appe>ance & flavor to common meat di%es1 :i* w\ld d\btless be a po9t 9 _! favor ) _m families4 7#b7 ,= g5]al cook+ purposes3 ,*eese ,fondue ,no4 #a #a-a_/c cupfuls ( s(t1 /ale bread crumbs4 #f ounces ( *eese 7#a cupfuls ( grat$ *eese or #a-a_/c cupfuls ( *eese grat$ f9e or cut into small pieces74 #d eggs4 #a cupful ( hot wat]4 teaspoonful ( salt4 ,mix ! wat]1 bread crumbs1 salt & *eese2 add ! yolks ?or\ghly beat52 into ?is mixture cut & fold ! :ites ( eggs beat5 until /iff4 ,p\r into a butt]$ bak+ di% & cook #cj m9utes 9 a mod]ate ov54 ,s]ve at once4 ,! food value ( ?is di%1 made ) ! above quantities1 is almo/ exactly ! same z t ( a p\nd ( beef ( av]age composition & a p\nd ( potatoes comb9$4 ,x conta9s ab\t #hj grams ( proteids & has a fuel value ( ab\t #acjj calories4 ,*eese ,fondue ,no4 #b #a-a_/c cupfuls ( hot milk4 #a-a_/c cupfuls ( s(t1 /ale bread crumbs4 #a tablespoonful ( butt]4 #d eggs4 #a_/c ( a p\nd ( *eese 7#a-a_/c cupfuls ( grat$ *eese or #a cupful ( *eese cut into small pieces74 teaspoonful ( salt4 ,prep>e z 9 previ\s recipe4 ,! prote9 value ( ?is di% is equal to t ( #a-a_/h p\nds ( potato & beef1 ! fuel value1 h[ev]1 be+ mu* 9 excess ( ^!4 ,9 mak+ ei!r ( ^! fondues1 rice or o!r c]eals may be sub/itut$ = bread crumbs4 ,"o-f\r? cupful ( rice measur$ be=e cook+1 or "o cupful ( cook$ rice or o!r c]eals1 %\ld be us$4 ,corn & ,*eese ,s\ffl #a tablespoonful ( butt]4 #a tablespoonful ( *opp$ gre5 pepp]4 cupful ( fl\r4 #b cupfuls ( milk4 #a cupful ( *opp$ corn4 #a cupful ( grat$ *eese1 #c eggs4 teaspoonful ( salt4 ,melt ! butt] & cook ! pepp] ?or\ghly 9 x4 ,make a sauce out ( ! fl\r1 milk & *eese2 add ! corn1 *eese1 yolks & season+2 cut & fold 9 ! :ites beat5 /iffly2 turn into a butt]$ bak+ di% & bake 9 a mod]ate ov5 #cj m9utes4 ,made ) skimm$-milk & )\t butt]1 ?is di% has a food value slightly 9 excess ( a p\nd ( beef & a p\nd ( potatoes4 ,*eese ,s\ffl #b tablespoonfuls ( butt]4 #c tablespoonfuls ( fl\r4 cupful ( milk 7scald$74 teaspoonful ( salt ,a speck ( cay5ne4 cupful ( grat$ *eese4 #c eggs4 ,melt ! butt]2 add ! fl\r &1 :5 well mix$1 add gradually ! scald$ milk4 ,!n add salt1 cay5ne & *eese4 ,remove f ! fire & add ! yolks ( ! eggs1 beat5 until lemon color$4 ,cool ! mixture & fold into x ! :ites ( ! eggs1 beat5 until /iff4 ,p\r into a butt]$ bak+ di% & cook #bj m9utes 9 a sl[ ov54 ,s]ve at once4 ,! proteid ( ?is recipe is equal to t ( half a p\nd ( beef2 ! fuel value is equal to t ( ?ree-f\r?s ( a p\nd4 ,wel% ,rabbit #a tablespoonful ( butt]4 #a teaspoonful ( corn-/>*4 cupful ( milk4 p\nd ( *eese1 cut into small pieces4 teaspoonful ea* ( salt & mu/>d4 ,a speck ( cay5ne pepp]4 ,cook ! corn-/>* 9 ! butt]2 !n add ! milk gradually & cook two m9utes2 add ! *eese & /ir until x is melt$4 ,season & s]ve on crack]s or bread toa/$ on "o side1 ! rabbit be+ p\r$ ov] ! untoa/$ side4 ,food value is t ( ab\t ?ree-f\r?s ( a p\nd ( beef4 ,mac>oni & ,*eese ,no4 #a #a cupful ( mac>oni1 brok5 into small pieces4 #b qu>ts ( boil+ salt$ wat]4 #a cupful ( milk4 #b tablespoonfuls ( fl\r4 to p\nd ( *eese4 teaspoonful ( salt4 ,speck ( cay5ne pepp]4 ,cook ! mac>oni 9 ! boil+ salt$ wat]1 dra9 9 a /ra9]1 & p\r cold wat] ov] x to prev5t ! pieces f adh]+ to ea* o!r4 ,make a sauce out ( ! fl\r1 milk1 & *eese4 ,put ! sauce & mac>oni 9 alt]nate lay]s 9 a butt]$ bak+ di%1 cov] ) butt]$ crumbs1 & heat 9 ov5 until crumbs are br[n4 ,mac>oni & ,*eese ,no4 #b ,a good way to prep>e mac>oni & *eese is to make a ri* *eese sauce & heat ! mac>oni 9 x4 ,! mixture is usually cov]$ ) butt]$ crumbs & br[n$ 9 ! ov54 ,! advantage ( ?is way ( prep>+ ! di%1 h[ev]1 is t x is unnecess>y to h a hot ov51 z ! sauce & mac>oni may be reheat$ on ! top ( ! /ove4 ,bak$ ,rice & ,*eese ,no4 #a #a cupful ( uncook$ rice & #d cupfuls ( milk2 or1 #c cupfuls ( cook$ rice & #a cupful ( milk4 #b tablespoonfuls ( fl\r4 p\nd ( *eese4 teaspoonful ( salt4 ,if uncook$ rice is us$1 x %\ld be cook$ 9 #c cupfuls ( milk4 ,make a sauce ) "o cupful ( milk1 add ! fl\r1 *eese & salt4 ,into a butt]$ bak+ di% put alt]nate lay]s ( ! cook$ rice & ! sauce4 ,cov] ) butt]$ crumbs & bake until ! crumbs are br[n4 ,! proteids 9 ?is di%1 made ) rice cook$ 9 milk1 are equal to ^? ( ne>ly #a p\nds ( av]age beef4 ,if skimm$-milk is us$1 ! fuel value is equal to ne>ly #c p\nds ( beef4 ,:ole milk raises ! fuel value /ill high]4 ,fri$ ,bread ) ,*eese ,no4 #a #f slices ( bread4 #a cupful ( milk4 #b ounces ( *eese1 or cupful ( grat$ *eese4 teaspoonful ( salt4 teaspoonful ( potassium bic>bonate4 ,butt] or o!r fat = fry+4 ,scald ! milk ) ! potassium bic>bonate2 add ! grat$ *eese1 & /ir until x dissolves4 ,dip ! bread 9 ?is mixture & fry x 9 ! butt]4 ,! potassium bic>bonate helps to keep ! *eese 9 solution4 ,x is desirable1 h[ev]1 to keep ! milk hot :ile ! bread is be+ dipp$4 ,pla9 ,*eese ,salad ,cut ,edam or ord9>y ,am]ican *eese into ?9 pieces1 scatt] !m ov] lettuce leaves & s]ve ) ,fr5* dress+4 ,olive & ,pimi5to ,s&wi* or ,salad ,*eese ,ma% any ( ! s(t cream *eeses & add *opp$ olives & pimi5tos 9 equal p>ts4 ,?is mixture requires mu* salt to make x palatable to mo/ palates1 ! am\nt dep5d+ *iefly on ! quantity ( pimi5to us$4 ,! mixture may be spread betwe5 ?9 slices ( bread or x may be made into a roll or mold$1 cut into slices & s]v$ on lettuce leaves ) ,fr5* dress+4 ,*eese & ,tomato ,salad ,/uff cold tomatoes ) cream *eese & s]ve on lettuce leaves ) ,fr5* dress+4 ,*eese & ,pimi5to ,salad ,/uff cann$ pimi5tos ) cream *eese1 cut into slices & s]ve "o or two slices to ea* p]son on lettuce leaves ) ,fr5* dress+4 7#c7 ,ways to use cottage *eese4 ,cottage *eese alone is an appetiz+ & nutriti\s di%4 ,x may also be s]v$ ) sweet or s\r cream1 & "s p]sons add a little sug>1 or *ives1 *opp$ onion or c>away se$4 ,! foll[+ recipes#aed illu/rate a numb] ( ways 9 :i* cottage *eese may be s]v$3 ,cottage ,*eese ) ,pres]ves & ,jellies ,p\r ov] cottage *eese any fruit pres]ves1 su* z /rawb]ries1 figs or *]ries4 ,s]ve ) bread or crack]s4 ,if pref]r$1 cottage *eese balls may be s]v$ sep>ately & eat5 ) ! pres]ves4 ,a v attractive di% may be made by dropp+ a bit ( jelly into a ne/ ( ! cottage *eese4 ,cottage ,*eese ,salad ,mix ?or\ghly "o p\nd ( *eese1 "o & "o-half tablespoonfuls ( cream1 "o tablespoonful ( *opp$ p>sley & salt to ta/e4 ,fir/1 fill a rectangul> t9 mold ) cold wat] to *ill & wet ! surface2 l9e ! bottom ) wax$ pap]1 !n pack 9 ?ree lay]s ( ! *eese1 putt+ two or ?ree p>allel /rips ( pimi5to1 fre% or cann$1 betwe5 ! lay]s4 ,cov] ) wax$ pap] & set 9 a cool place until ready to s]ve2 !n run a knife ar\nd ! sides & inv]t ! mold4 ,cut 9 slices & s]ve on lettuce leaves ) ,fr5* dress+ & waf]s or ?9 bread-&-butt] s&wi*es4 ,m9c$ olives may be us$ in/ead ( ! p>sley1 & *opp$ nuts also may be add$4 ,cottage ,*eese ,rolls 7,to be us$ l meat rolls47 ,a l>ge v>iety ( rolls1 suitable = s]v+ z ! ma9 di% at d9n]1 may be made by comb9+ legumes 7beans ( v>i\s k9ds1 c[peas1 l5tils or peas7 ) cottage *eese1 & add+ bread crumbs to make ! mixture ?ick en\gh to =m into a roll4 ,beans are usually ma%$1 b peas or small ,lima beans may be comb9$ :ole ) bread crumbs & cottage *eese1 & en\gh ( ! liquor 9 :i* ! vegetables h be5 cook$ %\ld be add$ to get ! "r consi/5cy2 or1 in/ead ( beans or peas1 *opp$ sp9a*1 beet tops or head lettuce may be add$4 ,bo/on ,roa/ #a p\nd c ( kidney beans1 or equival5t quantity ( cook$ beans4 p\nd ( cottage *eese4 ,bread crumbs4 ,salt4 ,ma% ! beans or put !m ?r\gh a meat gr9d]4 ,add ! *eese & bread crumbs en\gh to make ! mixture suffici5tly /iff to be =m$ into a roll4 ,bake 9 a mod]ate ov51 ba/+ occasionally ) butt] or o!r fat1 & wat]4 ,s]ve ) tomato sauce4 ,?is di% may be flavor$ ) *opp$ onions cook$ until t5d] 9 butt] or o!r fat & a v little wat]4 ,pimi5to & ,cottage ,*eese ,roa/ #b cupfuls ( cook$ ,lima beans4 p\nd ( cottage *eese4 ,salt4 #c cann$ pimi5tos *opp$4 ,bread crumbs4 ,put ! fir/ ?ree +r$i5ts ?r\gh a meat *opp]4 ,mix ?or\ghly & add bread crumbs until x is /iff en\gh to =m into a roll4 ,br[n 9 ! ov51 ba/+ occasionally ) butt] or o!r fat1 & wat]4 ,cottage ,*eese & ,nut ,roa/ #a cupful ( cottage *eese4 #a cupful ( *opp$ ,engli% walnuts4 #a cupful ( bread crumbs4 ,salt & pepp]4 #b tablespoonfuls ( *opp$ onion4 #a tablespoonful ( butt]4 ,juice ( half a lemon4 ,cook ! onion 9 ! butt] or o!r fat & a little wat] until t5d]4 ,mix ! o!r +r$i5ts & moi/5 ) ! wat] 9 :i* ! onion has be5 cook$4 ,p\r into a %all[ bak+ di% & br[n 9 ! ov54 ,*eese ,sauce 7,= use ) eggs1 milk toa/ or o!r di%es47 ,"o cupful ( milk1 #a tablespoonful ( cottage *eese1 #b tablespoonfuls ( fl\r1 salt & pepp] to ta/e4 ,?ick5 ! milk ) ! fl\r & j be=e s]v+ add ! *eese1 /irr+ until x is melt$4 ,?is sauce may be us$ 9 prep>+ cream$ eggs or = ord9>y milk toa/4 ,! quantity ( *eese 9 ! recipe may be increas$1 mak+ a sauce suitable = us+ ) mac>oni or rice4 ,,footnotes3 #a ,ont4 ,exp4 ,/a4 ,rept4 #ahij1 pages #bcg-bda4 ,ma9e ,exp4 ,/a4 ,rept4 #ahij1 "p ,,ii1 pages #eb-eg4 ,conn4 7,/orrs7 ,exp4 ,/a4 ,rept4 #ahhf1 pages #aai-acj4 ,vt4 ,exp4 ,/a4 ,rept4 #ahij1 pages #ig-ajj4 ,vt4 ,exp4 ,/a4 ,rept4 #ahia1 pages #fa-gd4 ,n4 ,y4 ,exp4 ,/a4 ,rept4 #ahib1 pages #bii-cib4 ,n4 ,y4 ,exp4 ,/a4 ,rept4 #ahic1 pages #ci-afb4 ,wis4 ,exp4 ,/a4 ,rept4 #ahij1 pages #aae-aai4 ,conn4 7,/orrs7 ,exp4 ,/a4 ,rept4 #aijg1 pages #aeb-aef4 ,n4 ,y4 ,exp4 ,/a4 ,rept4 #ahia1 pages #aci-adb4 ,n4 ,y4 ,exp4 ,/a4 ,rept4 #ahid1 pages #ca-hf1 #aah-aba4 ,n4 ,j4 ,exp4 ,/a4 ,rept4 #ahie1 pages #acf-acg4 ,eckles1 ,c4 ,h41 & ,r4 ,h4 ,%aw4 ,! influ5ce ( bre$ & individuality on ! composition & prop]ties ( milk1 ,bur4 ,an4 ,ind4 ,bul4 #aef1 #aiac4 ,eckles1 ,c4 ,h41 & ,r4 ,h4 ,%aw1 ,v>iations 9 ! composition & prop]ties ( milk f ! individual c[1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aeg1 #aiac4 #b ,morr[1 ,g4 ,a41 & ,a4 ,g4 ,manns1 ,analyses ( milk f diff]5t c[s1 ,ill4 ,exp4 ,/a4 ,bul4 #i1 #ahij4 #c ,eckles1 ,c4 ,h41 & ,r4 ,h4 ,%aw1 ,! influ5ce ( ! /age ( lactation on ! composition & prop]ties ( milk1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aee1 #aiac4 ,n4 ,y4 ,exp4 ,/a4 ,rept4 #ahib1 pages #ach-adj4 #d ,n4 ,y4 ,exp4 ,/a4 ,rept4 #ahia1 pages #adc-afb1 #caf-cah4 ,wis4 ,exp4 ,/a4 ,rept4 #ahij1 pages #bch-bdg4 ,van ,slyke1 ,l4 ,l41 ,conditions affect+ ! proportions ( fat & prote9 9 c['s milk1 ,j\r4 ,am4 ,*em4 ,soc41 #cj 7#aijh71 no4 #g1 pages #aaff-aahf4 #e ,van ,slyke1 ,l4 ,l41 & ,a4 ,w4 ,boswor?1 ,composition & prop]ties ( "s case9 & p>acase9 comp\nds & _! relations to *eese1 ,n4 ,y4 ,exp4 ,/a4 ,te*4 ,bul4 #bf1 #aiab4 ,=bes1 ,e4 ,b41 & ,m4 ,h4 ,kei?1 ,a review ( ! lit]ature ( phosphorus comp\nds 9 animal metabolism1 ,ohio ,exp4 ,/a4 ,te*4 ,bul4 #e1 pages #cb-cf1 #db-de4 ,van ,slyke1 ,l4 ,l41 & ,a4 ,w4 ,boswor?1 ,condition ( case9 & salts 9 milk1 ,n4 ,y4 ,exp4 ,/a4 ,te*4 ,bul4 #ci4 #f ,wis4 ,exp4 ,/a4 ,rept4 #aija1 pages #afb-aff4 #g ,sammis1 ,j4 ,l41 & ,a4 ,t4 ,bruhn1 ,! manufacture ( *eese f pa/euriz$ milk1 ,wis4 ,exp4 ,/a4 ,rese>* ,bul4 #bg1 #aiab4 #h ,ba]1 ,u4 ,s41 & ,w4 ,l4 ,c>lyle1 ,quality ( *eese z affect$ by food1 ,wis4 ,exp4 ,/a4 ,bul4 #aae1 #aijd4 #i ,k+1 ,f4 ,h41 & ,e4 ,h4 ,f>r+ton1 ,milk odor z affect$ by silage1 ,wis4 ,exp4 ,/a4 ,bul4 #ei1 #ahig4 #aj ,n4 ,y4 ,agricultural ,law1 #aiac1 section #cj4 ,mi*4 ,agricultural ,law1 #aiae1 section #gg4 ,wis4 ,agricultural ,law1 #aiac1 section #dfja4 #aa ,conn4 7,/orrs7 ,exp4 ,/a4 ,rept4 #ahii1 pages #ac-fh4 ,conn4 7,/orrs7 ,exp4 ,/a4 ,rept4 #aijc1 pages #cc-ih4 ,conn4 7,/orrs7 ,exp4 ,/a4 ,rept4 #aijd1 pages #bg-hh4 ,e/51 ,w4 ,m41 & ,c4 ,j4 ,mason1 ,s\rces ( bact]ia 9 milk1 ,conn4 7,/orrs7 ,exp4 ,/a4 ,bul4 #ea1 #aijh4 ,rog]s1 ,l4 ,a41 & ,b4 ,j4 ,davis1 ,me?ods ( classify+ ! lactic acid bact]ia1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aed1 #aiab4 ,b]gey1 ,d4 ,h41 ,! colon-a]og5es gr\p ( bact]ia1 ,j\r4 ,m$4 ,rese>*1 ,bo/on1 ,vol4 ,,xix1 pages #age-bjj1 #aijh4 ,conn1 ,h4 ,w41 ,classification ( dairy bact]ia1 ,conn4 7,/orrs7 ,exp4 ,/a4 ,rept4 #aijf4 ,rog]s1 ,l4 ,a41 ,bact]ia 9 milk1 ,u4 ,s4 ,dept4 ,agr41 ,f>m]s' ,bul4 #dij1 #aiab4 #ab ,ha/+s1 ,e4 ,g41 ,di/ribution ( lactose-f]m5t+ yea/s 9 dairy products1 ,wis4 ,exp4 ,/a4 ,rept4 #bc1 pages #ajg-aae4 #ac ,?om1 ,c41 & ,s4 ,h4 ,ay]s1 ,effect ( pa/eurization ^u mold spores1 ,j\r4 ,agr4 ,rese>* #f 7#aiaf71 no4 #d1 pages #aec-aef4 #ad ,hunzik]1 ,o4 ,f41 ,g]micidal action ( milk1 ,n4 ,y4 7,cornell7 ,exp4 ,/a4 ,bul4 #aig4 ,/ock+1 ,w4 ,a41 ,g]micidal action ( milk1 ,conn4 7,/orrs7 ,exp4 ,/a4 ,bul4 #cg1 #aije4 ,u4 ,s4 ,treasury ,dept41 ,hygi5ic ,laboratory1 ,bul4 #da1 ,milk & its relation to ! public heal?1 #aijh1 also revis$ z ,bul4 #ef1 #aiji4 #ae ,u4 ,s4 ,dept4 ,agr41 ,f>m]s' ,bul4 #fjb1 ,dairy ,division1 ,production ( clean milk1 #aiad4 ,laud]1 ,a41 & ,a4 ,cunn+ham1 ,"s factors affect+ ! bact]iological cont5t ( milk1 ,ed9burgh & ,ea/ ( ,scotl& ,coll4 ( ,agr4 ,rept4 ,,xxviii1 #aiac4 ,pru*a1 ,m4 ,j41 & ,h4 ,m4 ,weet]1 ,g]m cont5t ( milk1 ,ill4 ,exp4 ,/a4 ,bul4 #aii1 #aiag4 ,h>d+1 ,h4 ,a41 et al41 ,! effect ( c]ta9 dairy op]ations ^u ! g]m cont5t ( milk1 ,n4 ,y4 ,exp4 ,/a4 ,bul4 #cfe1 #aiac4 ,fras]1 ,w4 ,j41 ,s\rces ( bact]ia 9 milk1 ,ill4 ,exp4 ,/a4 ,bul4 #ia1 #aijc4 ,fr&s51 ,j4 ,h41 ,c>e ( milk & cream on ! f>m1 ,neb4 ,exp4 ,/a4 ,bul4 #acc1 #aiab4 ,conn1 ,h4 ,w41 ,! c>e & h&l+ ( milk1 ,conn4 7,/orrs7 ,exp4 ,/a4 ,bul4 #bf1 #aijc4 ,/ock+1 ,w4 ,a41 ,jr41 ,quality ( milk z affect$ by c]ta9 dairy op]ations1 ,conn4 7,/orrs7 ,exp4 ,/a4 ,bul4 #db1 #aijf4 #af ,h>d+1 ,h4 ,a41 ,j4 ,k4 ,wilson & ,g4 ,a4 ,smi?1 ,te/s ( cov]$ milk pails1 ,n4 ,y4 ,exp4 ,/a4 ,bul4 #cbf1 #aiaj4 ,/ock+1 ,w4 ,a41 ,te/s ( cov]$ milk pails1 ,conn4 7,/orrs7 ,exp4 ,/a4 ,bul4 #dh1 #aijg4 #ag ,w+1 ,l4 ,w41 ,milk+ ma*9es2 _! /]ilization & _! effici5cy 9 produc+ clean milk1 ,n4 ,y4 7,cornell7 ,exp4 ,/a4 ,circ4 #ah1 #aiac4 #ah ,ruddick1 ,j4 ,a41 & ,g4 ,h4 ,b>r1 ,! cool+ ( milk = *eese mak+1 ,ottawa ,dept4 ( ,agr4 ,bul4 #bb1 #aiaj4 #ai ,wis4 ,exp4 ,/a4 ,rept4 #ahie1 pages #ad-aej1 ,f]m5tation te/ = gas-produc+ bact]ia 9 milk4 ,?is is commonly call$ ! ,wiscons9 curd te/4 #bj ,/ev5son1 ,c41 ,peps9 9 *eesemak+1 ,j\r4 ,agr4 7,new ,zeal47 #ad 7#aiag71 pages #cb-cd4 ,todd1 ,a41 & ,e4 ,c4 ,v4 ,corni%1 ,exp]im5ts 9 ! prep>ation ( homemade r5net1 ,j\r4 ,bd4 ,agr4 7,london7 #bc 7#aiaf71 no4 #f1 pages #edi-eee4 ,besana1 ,c41 ,lack ( coagulat+ f]m5t 9 *eesemak+1 ,/az4 ,sp]4 ,agr4 ,ital4 #di 7#aiaf71 pages #aj-ab4 ,van ,dam1 ,w41 ,r5net economy & sub/itutes1 ,v]slag4 ,v]4 ,exploit4 ,proefzuivelbo]d]ij4 ,hoorn1 #aiad1 pages #de-df4 #ba ,! p>agraphs on ! *emi/ry ( case9 & on r5net action h be5 select$ f a complete discussion ( ! subject by ,e4 ,b4 ,=bes & ,m4 ,h4 ,kei? 9 ,ohio ,exp4 ,/a4 ,te*4 ,bul4 #e entitl$1 ,a review ( ! lit]ature ( phosphorus comp\nds 9 animal metabolism4 ,! orig9al ref]5ces cit$ 9 ?is discussion are giv5 at ! end ( ! *apt] 9 ! ord] ( _! citation 9 ! text4 ,see also1 ,van ,slyke1 ,l4 ,l41 & ,d4 ,d4 ,van ,slyke1 ,i1 ,! action ( dilute acids ^u case9 :5 no soluble comp\nds are =m$2 ,,ii1 ,! hydrolyses ( ! sodium salts ( case91 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,te*4 ,bul4 #c1 pages #ge-afb1 #aijf4 ,sammis1 ,j4 ,l41 ,s4 ,k4 ,suzuki & ,f4 ,w4 ,laabs1 ,factors controll+ ! moi/ure cont5t ( *eese curds1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #abb1 pages #a-fa1 #aiaj4 #bb ,sammis1 ,j4 ,l41 & ,a4 ,t4 ,bruhn1 ,! manufacture ( ,*$d> *eese f pa/euriz$ milk1 ,wis4 ,exp4 ,/a4 ,rese>* ,bul4 #bg1 #aiab4 #bc ,e/51 ,w4 ,m41 ,bact]ia 9 ! dairy1 ,conn4 7,/orrs7 ,rept4 #ahif1 pages #dd-eb4 #bd ,bu%nell1 ,l4 ,d41 & ,w4 ,r4 ,wright1 ,prep>ation & use ( butt] />t]1 ,mi*4 ,exp4 ,/a4 ,bul4 #bdf1 #aijg4 ,ha/+s1 ,e4 ,g41 ,prep>ation & use ( />t]1 ,wis4 ,exp4 ,/a4 ,bul4 #aha1 #aiji4 ,l>s51 ,c41 & ,w4 ,:ite1 ,prep>ation & use ( />t]1 ,s4 ,d4 ,exp4 ,/a4 ,bul4 #abc1 #aiaj4 ,gu?rie1 ,e4 ,s41 & ,w4 ,w4 ,fisk1 ,propagation ( />t] = butt]-mak+ & *eese-mak+1 ,n4 ,y4 7,cornell7 ,exp4 ,/a4 ,circ4 #ac1 #aiab4 #be ,sammis1 ,j4 ,l41 & ,a4 ,t4 ,bruhn1 ,! manufacture ( *eese ( ! ,*$d> type f pa/euriz$ milk1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #afe1 pages #a-ie1 #aiac4 #bf ,publ[1 ,c4 ,a41 ,an app>atus = measur+ acidity 9 *eesemak+ & butt]mak+1 ,cornell ,exp4 ,/a4 ,circ4 #g1 pages #ag-bj1 #aiji4 ,ha/+s1 ,e4 ,g41 & ,a4 ,c4 ,evans1 ,a comp>ison ( ! acid te/ & ! r5net te/ = det]m9+ ! condition ( milk = ! ,*$d> type ( *eese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,circ4 #baj1 pages #a-f1 #aiac4 #bg ,doane1 ,c4 ,f41 ,! influ5ce ( lactic acid on ! quality ( *eese ( ! ,*$d> type1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #abc1 pages #a-bj1 #aiaj4 #bh ,fisk1 ,w4 ,w41 ,a /udy ( "s factors influ5c+ ! yield & moi/ure cont5t ( ,*$d> *eese1 ,cornell ,exp4 ,/a4 ,bul4 #ccd1 #aiac4 #bi ,olson1 ,g4 ,a41 ,ru/y cans & _! effect ^u milk = *eese-mak+1 ,wis4 ,exp4 ,/a4 ,bul4 #afb1 pages #a-ab1 #aijh4 #cj ,! t]m brok5 is includ$ "h because ! use ( "s curd-break+ tool has always =m$ a /ep 9 c]ta9 comm]cially successful processes4 ,9 e case 9 :i* c>eful exp]im5tal "w has be5 done ! curd knife has be5 successfully sub/itut$ = ! break+ tool & has r$uc$ ! losses ( fat & case9 & 9 addition aid$ 9 obta9+ m uni=m *eese4 #ca ,fr&s51 ,j4 ,h41 & ,t4 ,?ors51 ,f>m *eese-mak+1 ,univ4 ,neb4 ,ext4 ,s]v4 ,bul4 #dg1 pages #a-af1 #aiag4 ,mi*els1 ,j41 ,improv$ me?ods = mak+ cottage & ,neuf*tel *eese1 ,n4 ,c4 ,exp4 ,/a4 ,bul4 #baj1 pages #bi-ch4 ,fisk1 ,w4 ,w41 ,me?ods ( mak+ "s ( ! s(t *eeses1 ,cornell ,exp4 ,/a4 ,circ4 #cj1 pages #da-fb1 #aiae4 #cb ,tol/rup1 ,r4 ,m41 ,*eese t f>m]s %\ld make1 ,i[a ,agr4 #ae 7#aiad71 #b1 pages #hi-ij4 #cc ,van ,slyke1 ,l4 ,l41 & ,h>t1 ,e4 ,b41 ,*emical *anges 9 ! s\r+ ( milk & _! relations to cottage *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bde1 pages #a-cf1 #aijd4 #cd ,sammis1 ,j4 ,l41 ,?ree cream]y me?ods = mak+ butt]milk *eese1 ,wis4 ,exp4 ,/a4 ,bul4 #bci1 #aiad4 #ce ,ma!son1 ,k4 ,j41 ,c4 ,?om & ,j4 ,n4 ,currie1 ,*eeses ( ! ,neuf*tel gr\p1 ,conn4 7,/orrs7 ,exp4 ,/a4 ,bul4 #gh1 pages #cac-cbi1 #aiad4 #cf ,dahlb]g1 ,a4 ,o41 ,! manufacture ( cottage *eese 9 cream]ies & milk plants1 ,u4 ,s4 ,dept4 ,agr4 ,bul4 #egf1 pages #a-af1 #aiag4 #cg ,s9ce ! numb] ( factories has cont9u$ small1 ! manufacture ( ?is type ( ma*9e has rema9$ a monopoly 9 :i* ea* ma*9e is made to ord] by ! ,van ,eyck ,ma*9e ,co4 ( ,holl&1 ,mi*4 #ch ,pres5t$ by ,dr4 ,e4 ,c4 ,s*ro$] ( ! ,u4 ,s4 ,dept4 ,agr4 to ! ,int]national ,association ( ,dairy & ,milk ,inspectors1 at ,wa%+ton1 ,oct4 #ag1 #aiag1 publi%$ ,j\r4 ,am4 ,vet4 ,m$4 ,assoc'n #eb1 ,n4 ,s4 #e1 no4 #f1 pages #fgd-fhe1 #aiah4 #ci ,ma!son1 ,k4 ,j41 & ,f4 ,r4 ,cammack1 ,h[ to make cottage *eese on ! f>m1 ,u4 ,s4 ,dept4 ,agr41 ,f>m]s' ,bul4 #hej1 pages #a-ae1 #aiag4 #dj ,tak5 f ,conn4 7,/orrs7 ,exp4 ,/a4 ,bul4 #gh1 page #cbh4 #da ,tak5 f ,conn4 7,/orrs7 ,exp4 ,/a4 ,bul4 #gh1 page #cbh4 #db ,eckles1 ,c4 ,h41 & ,o4 ,rahn1 ,die ,reifung des ,h>zkses1 ,c5tralb4 f4 ,bakt4 etc4 #b abt4 #ad 7#aije71 pages #fgf-fhj4 #dc ,monrad1 ,j4 ,h41 ,h& *eese1 ,n4 ,y4 ,produce ,rev4 etc4 #be 7#aijh71 #af1 page #fdd4 #dd ,! au?ors are "u obligations to ,mrs4 ,e4 ,e4 ,ki]nan = h] description ( ?is process 79 ! ,som]set ,c\nty ,lead]1 ,jan4 #aj1 #aijh7 & h] lett]s conc]n+ x4 ,! /atem5t ( ! process giv5 "h comb9es ! publi%$ /atem5t ) ! results ( our own exp]im5ts4 #de ,monrad1 ,j4 ,h41 ,appetito/1 ,n4 ,y4 ,produce ,rev4 etc4 #be 7#aijh71 #af1 page #fdd4 #df ,p\riau1 ,a4 ,f41 ,la ,lait]ie1 sixime ed4 p> ,m>cel ,mont]an1 page #dec1 ,p>is1 #aijh4 #dg ,among ! v>ietal names = ,neuf*tel *eese f :ole milk or ) add$ cream are ,petits ,bondons1 ,malak(fs1 ,c>rs aff9s4 ,among l[ fat or skim =ms1 ,petit ,suisse1 ,g\rnay4 #dh ,?om1 ,c41 ,j4 ,n4 ,currie & ,k4 ,j4 ,ma!son1 ,/udies relat+ to ! ,roque=t & ,camemb]t types ( *eese1 ,conn4 7,/orrs7 ,exp4 ,/a4 ,bul4 #gi1 page #cib4 #di ,full discussion ( ?is product is f\nd 9 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aae4 ,camemb]t *eese problems 9 ! ,u4 ,s4 also publi%$ z ,/orrs ,exp4 ,/a4 ,bul4 #eh ) ! same title4 ,also a supplem5t>y pap] 9 ,bul4 #gi ( ,/orrs ,exp4 ,/a4 #ej ,?om1 ,c41 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,circ4 #ade 7#aiji71 page #cci4 #ea ,lot record c>ds = ! mak+ & rip5+ ( ,camemb]t are giv5 on pages #abd & #abe4 #eb ,boswor?1 ,a4 ,w41 ,*emical /udies ( ,camemb]t *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,te*4 ,bul4 #e1 pages #bc-ci1 #aijg4 ,dox1 ,a4 ,w41 ,proteolytic *anges 9 ! rip5+ ( ,camemb]t *eese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aji1 pages #a-bd1 #aijh4 #ec ,e/51 ,w4 ,m41 & ,c4 ,j4 ,mason1 ,bact4 ,/ud4 ( ,camemb]t *eese1 ,/orrs ,exp4 ,/a4 ,bul4 #hc 7#aiae71 pages #ajc-aaa4 #ed ,see page #acd = dome/ic or ,am]ican use ( ! "n ,brie4 #ee ,mc,naughton1 ,j41 ,c\lommi] *eese1 ,dept4 ,agr4 ,ottawa1 ,canada1 ,dairy & ,cold ,/orage ,s]4 ,bul4 #be1 #aiaj4 #ef ,ko%] =ms are prep>$ 9 compliance ) ! ,mosaic law z dem&$ by ! ,jewi% trade4 #eg ,unpubli%$ analysis ( ! ,/orrs ,exp4 ,/a4 #eh ,*apais1 ,j4 ,c41 ,monographie1 ,le ,fromage ,raff9 de ,l',isle d',orlans4 ,quebec1 #aiaa4 ,publi%$ by ,m9i/ry ( ,agriculture1 pages #a-ca4 #ei ,! au?ors ackn[l$ge ! assi/ance ( ,mr4 ,l\is ,getman 9 prep>+ ?is description4 #fj ,zumkehr1 ,p41 ,limburg] *eesemak+1 ,wis4 ,*eese-mak]s ,association1 #ae? ,annual ,meet+1 #aijg1 page #fb4 #fa ,currie1 ,j4 ,n41 ,flavor ( ,roque=t *eese1 ,j\r4 ,agr4 ,rese>* #b 7#aiad71 no4 #a1 pages #a-ad4 #fb ,wis4 ,*eese-mak]s ,assoc41 #ab? ,annual ,meet+ & ,report1 #aijf1 page xxviii4 #fc ,currie1 ,j4 ,n41 ,! relation ( composition to quality 9 *eese1 ,am]ican ,food ,j\r4 #aa 7#aiaf71 no4 #i1 page #deh4 ,see also ,dox on ! ,true ,composition ( ,roque=t ,*eese1 ,zts*4 ,unt]su*4 ,nahr4 u4 ,g5ussmtl4 #bb 7#aiaa71 pages #bci-bdb4 #fd ,?om1 ,c41 & ,ma!son1 ,k4 ,j41 ,biology ( ,roque=t *eese1 ,/orrs ,exp4 ,/a4 ,bul4 #gi1 pages #cce-cdg1 #aiad4 #fe ,currie1 ,j4 ,n41 ,flavor ( ,roque=t *eese1 ,j\r4 ,agr4 ,rese>*1 #b 7#aiad71 #a1 pages #a-ad1 ,wa%+ton4 #ff ,dox1 ,a4 ,w41 ,die ,zusamm5setzung des e*t5 ,roque=t-,kses1 9 ,zts*r4 ,unt]su*4 ,nahr4 u4 ,g5ussmtl4 ,bd4 #bb1 ,heft4 #d1 pages #bci-bdb1 #aiaa4 #fg ,m>re1 ,e41 ,le ,roque=t1 ,rodez1 #aijf4 ,?is is ! au?oritative monograph on ,roque=t *eese problems4 #fh ,report$ on ! ^w ( ,pr(4 ,fleis*mann4 #fi ,?om1 ,c41 ,j4 ,n4 ,currie & ,k4 ,j4 ,ma!son1 ,/udies relat+ to ! ,roque=t & ,camemb]t types ( *eese1 ,/orrs ,exp4 ,/a4 ,bul4 #gi1 pages #cce-cid1 #aiad4 #gj ,?om1 ,c41 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #hb1 #aije4 #ga ,?om1 ,c41 ,! salt factor 9 ! mold rip5$ *eeses1 ,/orrs ,exp4 ,/a4 ,bul4 #gi1 pages #chg-cid1 #aiad4 #gb ,?om1 ,c41 & ,currie1 ,j4 ,n41 ,! dom9ance ( ,roque=t mold 9 *eese1 ,j\r4 ,biol4 ,*em4 #ae 7#aiac71 no4 #b1 pages #bdg-beh4 #gc ,currie1 ,j4 ,n41 ,! composition ( ,roque=t *eese fat1 ,j\r4 ,agr4 ,rese>*1 #b 7#aiad71 #f1 pages #dbi-dcd4 #gd ,?om1 ,c41 ,s(t *eese /udies 9 ,europe1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,rept4 #bb1 pages #gi-aji1 #aije4 #ge ,fre/adius1 ,a41 ,nord4 ,mej]i ,tid4 #ag 7#aiab71 #ad1 page #aei1 ,abs4 ,n4 ,y4 ,produce ,rev4 #cd 7#aiab71 #b1 page #ed1 & ,cutt+1 ,w4 ,b41 ,! use ( b>it9e 9 *eese r9ds1 ,mo4 ,comm]ce & ,trade ,repts4 #aijh1 #ccg1 page #add1 also 9 ,practical ,dairyman1 #b 7#aijh71 #g1 page #gf4 #gf ,/ilton ,*eese--,j4 ,p4 ,%eldon--f abs4 by ,new ,york ,produce ,rev4 #bh 7,june #af1 #aiji71 no4 #h1 pages #cfb-cfc4 ,/ilton is said to h orig9at$ ) ,mrs4 ,paulet1 ,wymondham1 ,co4 ( ,leice/]1 & to h be5 sold by h] bro!r--,ho/ ( ! ,bill at ,/ilton f :i* village x d]iv$ its "n4 #gg ,p]cival1 ,j41 & ,g4 ,hea!r ,mason1 ,! micr(lora ( ,/ilton *eese1 ,j\r4 ,agr4 ,sci4 #e 7#aiac71 "p #b1 pages #bbb-bbi4 ,see also ,?om1 ,c41 ,s(t *eese /udies 9 ,europe1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,rept4 #bb 7#aije71 pages #gi-aji4 #gh ,b5son1 ,miles1 9 p]sonal lett] f analyses ( *eeses select$ = ! purpose4 #gi ,dean1 ,h4 ,h41 ,! ,cream]y ,j\rnal1 ,nov4 #aijd4 #hj ,n4 ,y4 ,produce ,rev4 etc41 ,vol4 #cb1 no4 #ad1 page #ecf4 #ha ,n4 ,y4 ,produce ,rev4 etc41 ,vol4 #cj1 no4 #e1 page #ahh2 ,vol4 #cj1 no4 #ad1 page #ecd2 ,vol4 #ca1 no4 #e1 page #ahb4 ,m>ty1 ,g41 ,brick *eesemak+1 ,wis4 ,*eese-mak]s ,assoc41 #ae? ,annual ,meet+1 #aijg1 page #ff4 ,wue?ri*1 ,f41 ,! manufacture ( ,brick *eese1 ,wis4 ,*eese-mak]s ,assoc41 #ad? ,annual ,meet+1 #aijf1 page #ej4 ,s*5k1 ,c41 ,brick *eesemak+1 ,wis4 ,*eese-mak]s ,assoc41 #ac? ,annual ,meet+1 #aije1 page #ch4 #hb ,doane1 ,c4 ,f41 & ,h4 ,w4 ,lawson1 ,v>ieties ( *eese1 descriptions & analysis1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ( ,an4 ,ind4 ,bul4 #adf1 #aiaa4 #hc ,ligeon1 ,x41 ,h]/ellung des ,port ,salut ,kses1 ,mil*ztg4 #ch 7#aiji71 no4 #ci1 pages #dei-dfj4 #hd ,^! p>agraphs 7 tak5 f ,n4 ,y4 ,exp4 ,/a4 ,bul4 #ef1 ,exp]im5ts 9 ! manufacture ( *eese2 ,"p ,i4 ,! manufacture ( ,edam *eese1 #ahic4 ,see also1 ,haeck]1 ,t4 ,l41 ,exp]im5ts 9 ! manufacture ( *eese1 ,m9n4 ,exp4 ,/a4 ,bul4 #ce1 #ahid4 #he ,boekh\t1 ,f4 ,w4 ,j41 & ,j4 ,j4 ,o4 de ,vries1 ,crack+ ( ,edam1 ,v]slag4 ,l&b\wk4 ,ond]zoek4 ,ryksl&b\poef/at4 7,ne!rl&s71 #bj 7#aiag71 pages #ga-gh1 fig4 #a4 ,boekh\t1 ,f4 ,w4 ,f41 & ,j4 ,j4 ,o4 de ,vries1 ,sur le dfaut ,knijp]s dans le fromage d',edam1 ,rev4 ,g54 ,lait1 #i 7#aiac71 no4 #ah1 pages #dbj-dbg4 #hf ,p>agraphs tak5 f ,n4 ,y4 ,exp4 ,/a4 ,bul4 #ef1 ,exp]im5ts 9 ! manufacture ( *eese2 ,"p ,,ii4 ,! manufacture ( ,g\da *eese1 #ahic4 ,see also1 ,hayw>d1 ,h41 ,me?od ( mak+ ,g\da *eese1 ,pa4 ,exp4 ,/a4 ,rept4 #ahij1 pages #gi-ha1 & ,haeck]1 ,t4 ,l41 ,exp]im5ts 9 ! manufacture ( *eese1 ,m9n4 ,exp4 ,/a4 ,bul4 #ce1 #ahid1 & ,monrad1 ,j4 ,h41 9 ,n4 ,y4 ,produce ,rev4 #be 7#aijg71 no4 #h1 page #ccf1 :]e a home process ( mak+ ?is *eese is giv54 #hg ,! au?ors ackn[l$ge "h ! helpful sugge/ions & criticisms ( ,g4 ,c4 ,dutton1 ,new ,york ,/ate ,*eese ,in/ructor4 #hh ,russell1 ,h4 ,l41 ,*eese z affect$ by gas-produc+ bact]ia1 ,wis4 ,exp4 ,/a4 ,rept4 #ahie1 pages #aci-adf4 ,m>%all1 ,c4 ,e41 ,gassy curd & *eese1 ,mi*4 ,exp4 ,/a4 ,bul4 #ahc1 #aijj4 #hi ,s4 ,m4 ,babcock1 ,hot iron te/ ( *eese curd1 ,wis4 ,exp4 ,/a4 ,rept4 #ahie1 pages #acc-acd4 #ij ,van ,slyke1 ,l4 ,l41 & ,e4 ,b4 ,h>t1 ,a /udy ( "s ( ! salts =m$ by case9 & p>acase9 ) acids1 _! relation to ,am]ican ,*$d> *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bad1 #aijb4 #ia ,deck]1 ,j4 ,w41 ,*eesemak+ f s\r milk1 ,wis4 ,exp4 ,/a4 ,rept4 #ahih1 pages #db-dd4 #ib ,russell1 ,h4 ,l41 ,*eese z affect$ by gas produc+ bact]ia1 ,wis4 ,exp4 ,/a4 ,rept4 #ahie1 pages #aci-adf4 ,m>%all1 ,c4 ,e41 ,gassy curd & *eese1 ,mi*4 ,exp4 ,/a4 ,bul4 #ahc1 #aijj4 ,moore1 ,v4 ,a41 & ,a4 ,r4 ,w>d1 ,causes ( ta9t$ *eese curds1 ,n4 ,y4 7,cornell7 ,exp4 ,/a4 ,bul4 #aeh1 #ahii4 #ic ,van ,slyke1 ,l4 ,l41 ,inve/igations relat+ to ! manufacture ( *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #fh1 #ahid4 #id ,van ,slyke1 ,l4 ,l41 ,inve/igations relat+ to ! manufacture ( *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #fb1 #ahic4 #ie ,van ,slyke1 ,l4 ,l41 ,me?ods ( pay+ = milk at *eese factories1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #cjh1 #aijh4 #if ,f>m ,bur4 ,ex*ange1 ,/4 ,lawr5ce ,co41 ,n4 ,y41 ,vol4 #a1 no4 #i1 #aiae4 ,cool+ milk be=e deliv]y at ! *eese factory4 #ig ,sammis1 ,j4 ,l41 et al41 ,factors controll+ ! moi/ure cont5t ( *eese curds1 ,wis4 ,exp4 ,/a4 ,rese>* ,bul4 #g1 #aiaj4 ,ont4 ,agr4 ,college & ,exp4 ,f>m ,rept4 #aiji1 pages #aaa-abd1 ,*eese mak+ exp]im5ts4 ,ont4 ,agr4 ,college & ,exp4 ,f>m ,rept4 #aiaj1 pages #aaa-abh1 ,*eese mak+ exp]im5ts4 ,fisk1 ,w4 ,w41 ,a /udy ( "s factors influ5c+ ! yield & ! moi/ure cont5t ( ,*$d> *eese1 ,cornell ,exp4 ,/a4 ,bul4 #ccd1 pages #eae-ecg1 #aiac4 #ih ,sammis1 ,j4 ,l41 & ,a4 ,t4 ,bruhn1 ,! manufacture ( *eese ( ! ,*$d> type f pa/euriz$ milk1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #afe1 pages #a-ie1 #aiac4 #ii ,new ,york ,prod4 ,review1 ,vol4 #cd1 no4 #b1 page #ff4 #ajj ,babcock1 ,s4 ,m41 et al41 ,*eese rip5+ z influ5c$ by sug>1 ,wis4 ,exp4 ,/a4 ,rept4 #aija1 pages #afb-afg4 ,e4 ,g4 ,ha/+s1 et al41 ,/udies on ! factors conc]n$ 9 ! rip5+ ( ,*$d> *eese1 ,wis4 ,exp4 ,/a4 ,rese>* ,bul4 #be4 #aja ,fisk1 ,w4 ,w41 ,skim-milk ,*$d> *eese1 ,n4 ,y4 7,cornell7 ,exp4 ,/a4 ,ex4 ,bul4 #ah1 #aiag4 #ajb ,curd 0 spill$ b practically all recov]$4 #ajc ,suzuki1 ,s4 ,k41 et al41 ,production ( fatty acids & e/]s 9 ,*$d> *eese1 ,wis4 ,exp4 ,/a4 ,rese>* ,bul4 #aa4 #ajd ,babcock1 ,s4 ,m41 et al41 ,*eese rip5+ z influ5c$ by sug>1 ,wis4 ,exp4 ,/a4 ,rept4 #aija1 pages #afb-afg4 #aje ,boswor?1 ,a4 ,w41 & ,m4 ,j4 ,pru*a1 ,f]m5tation ( citric acid 9 milk1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,te*4 ,bul4 #ad1 #aiaj4 ,van ,slyke1 ,l4 ,l41 & ,a4 ,w4 ,boswor?1 ,condition ( case9 & salts 9 milk1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,te*4 ,bul4 #ci1 #aiad4 ,van ,slyke1 ,l4 ,l41 & ,e4 ,b4 ,h>t1 ,a /udy ( "s ( ! salts =m$ by case9 & p>acase9 ) acids2 _! relation to ,am]ican ,*$d> *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bad1 #aijb4 ,van ,slyke1 ,l4 ,l41 & ,e4 ,b4 ,h>t1 ,"s ( ! relations ( case9 & p>acase9 to bases & acids & _! application to ,*$d> *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bfa1 #aije4 ,van ,slyke1 ,l4 ,l41 & ,o4 ,b4 ,w9t]1 ,*eese rip5+ inve/igations1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,te*4 ,bul4 #cc1 #aiad4 #ajf ,van ,slyke1 ,l4 ,l41 & ,e4 ,b4 ,h>t1 ,! relation ( c>bon dioxide to proteolysis 9 ! rip5+ ( ,*$d> *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bca1 #aijc4 #ajg ,van ,slyke1 ,l4 ,l41 & ,e4 ,b4 ,h>t1 ,"s ( ! comp\nds pres5t 9 ,am]ican ,*$d> *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bai1 #aijb4 #ajh ,van ,slyke1 ,l4 ,l41 et al41 ,action ( r5n9 or case91 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,te*4 ,bul4 #ca1 #aiac4 ,van ,slyke1 ,l4 ,l41 et al41 ,*eese rip5+ inve/igations2 r5net enzyme z a factor 9 *eese rip5+1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bcc1 #aijc4 #aji ,boswor?1 ,a4 ,w41 ,/udies relat+ to ! *emi/ry ( milk & case91 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,te*4 ,bul4 #cg1 #aiad4 #aaj ,wis4 ,exp4 ,/a4 ,rept4 #ahih1 ,di/ribution ( galactase 9 milk f diff]5t s\rces1 pages #hg-ig4 ,wis4 ,exp4 ,/a4 ,rept4 #aijc1 pages #aie-aig1 #bja-bje1 #bbb-bbc1 ,action ( proteolytic f]m5ts on milk4 #aaa ,wis4 ,exp4 ,/a4 ,rept4 #aijj1 pages #ajb-abb4 #aab ,h>d+1 ,h4 ,a41 & ,m4 ,j4 ,pru*a1 ,! bact]ial flora ( ,*$d> *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,te*4 ,bul4 #h4 #aac ,bact]ium1 ,bacillus & ,lactobacillus are pref]r$ by diff]5t au?ors z g5]ic plac+ ( ! ,bulg>ian s\r milk species4 #aad ,ha/+s1 ,e4 ,g41 ,alice ,c4 ,evans & ,e4 ,b4 ,h>t1 ,! bact]iology ( ,*$d> *eese1 ,wis4 ,exp4 ,/a4 ,bul4 #aej1 pages #a-eb1 #aiab4 #aae ,h>d+1 ,h4 ,a41 ,! rle ( ! lactic acid bact]ia 9 ! manufacture & 9 ! e>ly /ages ( rip5+ ( ,*$d> *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bcg1 #aijc4 #aaf ,he9emann1 ,p4 ,g41 ,! k9ds ( lactic acid produc$ by lactic acid bact]ia1 ,j\r4 ,biol4 ,*em41 ,vol4 #b1 pages #fjc-fjh4 #aag ,ha/+s1 ,e4 ,g41 et al41 ,! bact]iology ( ,*$d> *eese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aej1 #aiab4 #aah ,van ,slyke1 ,l4 ,l41 & ,e4 ,b4 ,h>t1 ,conditions affect+ *emical *anges 9 *eese rip5+1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bcf1 #aijc4 #aai ,van ,slyke1 ,l4 ,l41 et al41 ,*eese rip5+ at l[ temp]atures1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bcd1 #aijc4 #abj ,van ,slyke1 ,l4 ,l41 et al41 ,*eese rip5+ at l[ temp]atures1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bcd1 #aijc4 #aba ,doane1 ,c4 ,f41 ,me?ods & results ( p>aff9+ *eese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,circ4 #aha1 pages #a-af1 #aiaa4 #abb ,doane1 ,c4 ,f41 & ,e4 ,e4 ,eldr$ge1 ,! use ( ,bacillus ,bulg>icus 9 />t]s = mak+ ,swiss or ,emm5?al *eese1 ,dept4 ( ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #adh1 #aiae4 #abc ,n4 ,y4 ,produce ,rev4 & ,am4 ,cream]y1 ,vol4 #cg1 no4 #be1 page #aaab1 ,/>t] = ,swiss *eese4 #abd ,cl>k1 ,w4 ,m41 ,on ! =mation ( eyes 9 ,emm5?al *eese1 ,j\r4 ,dairy ,sci4 #a 7#aiag71 no4 #b1 pages #ia-aac4 ,among important /udies ( ,swiss *eese rip5+ are ! foll[+3 ,freud5rei*1 ,e4 v41 & ,orla ,j5s51 ,ueb] die 9 ,emm5tal]kse /attf9d5de ,proprionsuregrung1 ,c5tralb4 f4 ,bakt4 etc4 #b ,abt4 #ag1 page #ebi4 ,j5s51 ,orla1 ,biologis*e ,/udi5 b] d5 ,ks]eifungs-prozess unt] speziell] ,b]ucksi*tigung d] fl*tig5 ,fettsur51 ,c5tralb4 f4 ,bakt4 etc4 #b ,abt4 #ac 7#aijd71 page #afa4 ,eldr$ge1 ,e4 ,e41 & ,l4 ,a4 ,rog]s1 ,! bact]iology ( *eese ( ! ,emm5?al type1 ,c5tralb4 f4 ,bakt4 #b ,abt4 #dj 7#aiad71 no4 #a_/h1 pages #e-ba4 #abe ,gor9i1 ,c41 ,/udi sulla fabricatione razionale del fromaggi ,grana1 ,boll4 uff4 del ,m9i/]o ,agr4 ,ind4 e ,comm4 ,anno ,x1 s]ie ,c1 ,fasc4 #aj1 pages #a-g1 ,roma1 #aiaa4 ,gor9i1 ,c41 ,on ! di/ribution ( bact]ia 9 ,grana *eese1 ,c5tralb4 f4 ,bakt4 etc4 #b ,abt4 #ab 7#aijd71 pages #gh-ha4 ,fascetti1 ,g41 ,! te*nological *emi/ry ( ! manufacture ( ,grana *eese 9 ,reggio1 ,/az4 ,sp]4 ,agr4 ,ital4 #dg 7#aiad71 no4 #h1 pages #eda-efh4 #abf ,cornalba1 ,g41 ,caciocavallo 9 ,lomb>dy1 ,l',indu/ria del ,latte #c1 page #aje1 ,abs4 9 ,jahresb4 f4 ,ti]*emie #cf 7#aijf71 page #bej4 #abg ,babcock1 ,s4 ,m41 ,album9 *eese1 ,wis4 ,exp4 ,/a4 ,rept4 #ab 7#ahie71 page #acd4 #abh ,doane1 ,c4 ,f41 ,:ey butt]1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,circ4 #afa1 pages #a-g1 #aiaj4 ,sammis1 ,j4 ,l41 ,mak+ :ey butt] at ,*$d> *eese factories1 ,wis4 ,exp4 ,/a4 ,bul4 #bdf1 #aiae4 ,ell5b]rg]1 ,h4 ,b41 & ,m4 ,r4 ,tol/rup1 ,skimm+ :ey at ,v]mont *eese factories1 ,vt4 ,dept4 ,agr4 ,bul4 #bf1 #aiaf4 #abi ,f>r+ton1 ,e4 ,h41 & ,g4 ,j4 ,davis1 ,! disposal ( cream]y sewage1 ,wis4 ,exp4 ,/a4 ,bul4 #bde1 #aiae4 #acj ,dott]r]1 ,w4 ,d41 & ,r4 ,s4 ,bre$1 ,:y & h[ pa/eurize dairy by-products1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #dab1 #aiae4 #aca ,h>d+1 ,h4 ,a41 & ,g4 ,a4 ,smi?1 ,control ( ru/ spots 9 *eese1 ,n4 ,y4 7,g5eva7 ,exp4 ,/a4 ,bul4 #bbe1 #aijb4 #acb ,elliott1 ,w4 ,j41 ,cream]ies & *eese factories1 ,mont4 ,exp4 ,/a4 ,bul4 #ec1 #aijd4 ,f>r+ton1 ,e4 ,h41 & ,e4 ,h4 ,b5k5dorf1 ,orig9ation & con/ruction ( *eese factories & cream]ies1 ,wis4 ,exp4 ,/a4 ,bul4 #bdd1 #aiae4 #acc ,f ,n4 ,y4 price curr5t4 #acd ,h>t1 ,e4 ,b41 ,a simple te/ = case9 9 milk & its relation to ! dairy indu/ry1 ,wis4 ,exp4 ,/a4 ,bul4 #aef1 pages #a-bb1 #aijg4 #ace ,sammis1 ,j4 ,l41 ,! moi/ure te/ 9 ! *eese factory1 ,wis4 ,exp4 ,/a4 ,circ4 #ha1 #aiag4 ,troy1 ,h4 ,c41 ,a *eese moi/ure te/1 ,n4 ,y4 7,cornell7 ,exp4 ,/a4 ,ext4 ,bul4 #ag1 #aiag4 #acf ,sammis1 ,j4 ,l41 ,correct paym5t = *eese factory milk by ! ,babcock te/1 ,wis4 ,exp4 ,/a4 ,bul4 #bgf1 #aiag4 #acg ,dairy ,laws ( ,wiscons91 #aiaf1 section #dfjg;a4 #ach ,sammis1 ,j4 ,l41 ,! improv$ sy/em ( sell+ *eese1 ,ho>d's ,dairyman #eb 7#aiaf71 #ae1 pages #e1 #aa-ab4 ,hibb>d1 ,b4 ,h41 & ,a4 ,hobson1 ,m>kets & prices ( ,wiscons9 *eese1 ,wis4 ,exp4 ,/a4 ,bul4 #bea1 pages #a-ef1 #aiae4 #aci ,hibb>d1 ,b4 ,h41 & ,a%] ,hobson1 ,m>kets & prices ( ,wiscons9 *eese1 ,wis4 ,exp4 ,/a4 ,bul4 #bea1 #aiae4 #adj ,n4 ,y4 ,agricultural ,laws1 ,sect4 #c1 p>agraphs #dh & #di4 #ada ,langwor?y1 ,c4 ,f41 & ,c4 ,l4 ,hunt1 ,*eese & its economical uses 9 ! diet1 ,u4 ,s4 ,dept4 ,agr4 ,f>m]s' ,bul4 #dhg1 #aiab4 #adb ,see also1 ,rei*1 ,r41 ,*eese z a food & its judgm5t f /&po9t ( ! food *emi/1 ,ar*4 f4 ,hyg4 #hj 7#aiac71 no4 #a_/f1 pages #afi-aie4 #adc ,?is calculation 0 add$ by ! au?ors4 #add ,v>ietal "n add$ by au?ors4 #ade ,doane1 ,c4 ,f41 & ,h4 ,w4 ,lawson1 ,v>ieties ( *eese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #adf4 #adf ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind41 ,dairy ,div4 ,a4 ,i4 #ba1 #aiag4 #adg ,doane1 ,c4 ,f41 et al41 ,! dige/ibility ( *eese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,circ4 #aff1 pages #a-ba1 #aiaa4 #adh ,langwor?y & ,hunt1 loc4 cit4 #adi ,u4 ,s4 ,dept4 ,agr4 ,f>m]s' ,bul4 #dhg1 page #ch4 #aej ,lev91 ,w41 ,*eese poison+--a toxicog5ic bacillus isolat$ f *eese1 ,j\r4 ,lab4 ,cl94 ,m$4 #b 7#aiag71 page #gfa4 #aea ,?om1 ,c41 ,camemb]t *eese problems 9 ! ,unit$ ,/ates1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aae4 #aeb ,langwor?y & ,hunt1 loc4 cit4 #aec ,langwor?y & ,hunt1 loc4 cit4 #aed ,u4,s4 ,dept4 ( ,agr4 ,bur4 ,an4 ,ind4 ,a4 ,i4 #ah4 ,,index ,acetic acid 9 *eese1 #bdg4 ,acid cocci1 #ai4 ,acid f]m5tation1 #ag4 ,acid organisms1 #da4 ,acid peptoniz+ organisms1 #da4 ,acidity1 9 *eese & curd1 #eg1 #eh1 #ei4 & color1 #fg4 & r5net action1 #ff4 & rip5+1 #bee4 & sep>ation ( :ey1 #ff4 & texture1 #fg4 control (1 #fd4 9 milk1 #fj4 te/+1 #fj1 #fa4 ,acidy *eese1 #ff4 ,acme curd rake1 #aif4 ,album91 #aj4 ,album9 *eese1 #bie4 ,alcohols 9 *eese1 #bdh4 ,alkal9e bact]ia1 #bj4 ,appetito/1 #aad4 ,a% ( milk1 #aa4 ,ay]s1 ,s4 ,h4 7,?om &71 #ba4 ,babcock1 ,s4 ,m41 #bja1 #bcg1 #bdh1 #bie4 ,babcock te/1 #cbg-ccb4 ,bacillus botul9us1 #cgj4 bulg>icus ,bact]ium bulg>icum1 #ah1 #bgi4 ent]itidis1 #cgj4 subtilis1 #bj4 ,bck/e9 *eese1 #afd4 ,bact]ia1 #ad4 alkali-produc+1 #bj4 control (1 #be4 f ! air1 #bc4 f ! c[1 #bc4 f ! milk]1 #bd4 f ! ut5sils1 #bd4 gr\ps (1 9 milk1 #ae4 9 ,*$d> rip5+1 #beb-bed4 in]t type1 #bj4 influ5ce on yield ( ,*$d>1 #bbg4 peptoniz+1 #bj4 s\rces 9 milk1 #bb4 ,bact]ium bulg>icum1 #ah1 #ai4 a]og5es1 #ah4 casei1 #bec4 coli-communis1 #ah1 #beb4 gun!ri1 #da4 lactis acidi1 #ah1 #da1 #beb1 #bed4 lactis a]og5es1 #beb4 liquefaci5s1 #bj4 prodigiosus1 #bj4 ,ba]1 ,u4 ,s41 & ,w4 ,l4 ,c>lyle1 #ab4 ,bak]'s *eese1 #aje4 ,bang1 ,iv>1 #ci4 ,bang's !ory ( case91 #cg4 ,b>ite1 b>yta1 #aei4 ,b>n>d curd mill1 #bjh4 ,b5son1 ,miles1 #afc4 ,b]gey1 ,d4 ,h41 #af4 ,besana1 ,c41 #bi4 ,block ,swiss1 #bhe4 ,blue label1 #aji4 ,blue-ve9$ *eeses1 #aej4 ,bo>d ( ,heal? lactomet]1 #ccf4 ,bo>ds ( ,trade 7,*eese71 #cdi1 #cej4 ,boekh\t1 ,j4 ,w4 ,j41 & ,j4 ,j4 ,ott de ,vries1 #agd4 ,bondon *eese1 #id4 ,boswor?1 ,alfr$ ,w41 #cg-ch1 #dj1 #abf1 #bea4 ,boswor?1 ,a4 ,w41 & ,m4 ,j4 ,pru*a1 #bdi4 ,boswor?1 ,a4 ,w41 & ,l4 ,l4 ,van ,slyke1 #dj4 ,boswor?'s !ory ( case91 #cg4 ,br&+ *eese1 #cfj4 ,bre$s ( c[s1 milk f1 #f4 ,brick *eese1 #hf1 #acf1 #afd to #afi1 #ceh4 mak+1 #afe4 qualities1 #afg4 rip5+1 #afg4 score-c>d1 #afi4 yield1 #afi4 ,brie1 ,am]ican1 #acd-acf4 ,fr5*1 #aag1 #aca1 #acb4 ,br9dse1 ,br9se *eese1 #aaj4 ,bu%nell1 ,l4 ,d41 & ,w4 ,r4 ,wright1 #dd4 ,butt]milk *eese1 #ic4 ,butyric acid 9 ,*$d> *eese1 #bdh4 ,butyric organisms1 #ba4 ,buy+ milk1 #cdc4 ,caciocavallo *eese1 #bic4 ,cali=nia ,jack *eese1 #bcc4 ,calorimet] values1 #cfd4 ,camemb]t *eese1 #hf1 #aaa1 #aag to #aca1 #acg4 acidity 91 #abb4 bact]ia 91 #abg4 composition1 #abh4 describ$1 #aag4 dome/ic1 #cfj4 factory1 #abi4 gr\p1 #aag4 lot-c>d1 #abd1 #abe4 mak+1 #aah-abb4 rip5+1 #abc4 ,caproic acid 9 *eese1 #acf4 ,c>rs aff9s1 #aad4 ,case91 def9$ *emically1 #cc4 act$ on by acid1 #cc4 9 *eese rip5+1 #bdi4 9 milk & *eese1 #i4 ,rob]tson's !ory1 #cd4 te/ 7,h>t71 #ccd4 ,case9og51 #ce4 ,catalase1 #aa4 ,*apais1 ,j4 ,c41 #acg4 ,*$d> *eese1 #gi1 #hf1 #agc1 #ahd to #bge1 #ceh1 #cfh4 acidity te/ =1 #aij4 acidy1 #bff1 #bgj4 ,am]ican1 #bcj4 body 91 #bga1 #bgc4 boxes =1 #bfd4 calorimet] /udies (1 #cfh4 *$d>+ curd =1 #bjd-bjg4 color 91 #bgj4 composition (1 #bbc4 cook+ curd =1 #aie-bjj4 corky1 #aii4 cutt+ curd =1 #aic4 defects 91 #bfe4 draw+ :ey1 #bjj4 dress+1 #baf4 dry body 91 #bfg4 ,engli%1 #agc4 fe$y flavors 91 #bfe4 f9i% 91 #bga4 firm+ curd =1 #bja-bjd4 flavor (1 #bba4 food value (1 #cfb-cfe4 fruity flavors 91 #bff4 gas 9 curd =1 #bai4 gas 9 milk =1 #bag1 #bai1 #bfi4 gassy1 #bfh4 hoop+ curd =1 #bab4 hot-iron te/ =1 #bja1 #bjh4 judg+1 #bga4 losses 91 #bfb1 #bfc4 lot-c>d =1 #ahd1 #ahg4 matt+1 #bjd4 milk =1 #ahf4 mill+1 #bjg4 moi/ure cont5t (1 #bbh1 #beh4 mottl$1 #bba1 #bgj4 pack+ curd =1 #bjb4 p>aff9+1 #bfc4 p9-holes 91 #ahi4 press+1 #bac4 quality 91 #bba1 #bgb-bgc4 rip5+ milk =1 #ahi to #aib4 rip5+ (1 #bdg to #bfc4 salt+ curd =1 #baa4 score-c>d =1 #bga1 #bgc1 #bge4 seamy color 91 #bad1 #bba4 sett+1 #aib4 %ipp+1 #bfd4 />t] =1 #aij1 #aia4 sweet flavor 91 #bff4 texture (1 #bfg4 v>iations ( process1 #bbi4 yield1 #bbd1 #bbe4 ,*eese1 & heal?1 #cfi4 & meals1 #cfg4 & price (1 #cgc4 boxes1 #ceg4 cann$1 #cgb4 c>e 9 home1 #cgb4 *oice (1 #cgj-cga4 classification (1 #ha-he4 color1 #ef4 composition-table1 #hf1 #cfd4 def9ition (1 #a4 dige/ibility (1 #cfh4 fondue1 #cge4 food value (1 #cfb-cfg4 fuel value (1 #cfe4 hi/ory (1 #d4 9 diet>ies1 #cgj-cgd4 9 ! h\sehold1 #cfa-cha1 knife1 #bje4 names1 #ha4 poison+1 #cgj4 price1 #cbc1 #ceg4 problems1 #c4 process$1 #hd4 rip5+ 7see v>ietal descriptions74 roa/1 #chj4 salad1 #cgh1 #cgi4 s&wi*1 #cga1 #cgh4 sauce1 #cgd1 #cha4 s\ffl1 #cgf4 total consumption (1 #cfb4 tri]1 #bgb4 v>ieties1 #c4 ) s\r-milk flavor1 #hi4 yield basis = buy+ milk1 #cdc4 ,*eese-mak+1 an art1 #b4 a sci5ce1 #c4 ,*emi/ry ( r5net action1 #cc-dj4 ,*e%ire1 #ahd4 ,clabb] *eese1 #ij4 ,cl>k1 ,w4 ,m41 #bhd4 ,classification ( *eese1 #ha to #he4 ,club *eese1 #he1 #bca4 ,cold-/orage1 #cef1 #cfa4 ,colon-arog5es gr\p1 #ah4 ,color1 #ef4 ,colo/rum1 #ah4 ,comm]cial />t]1 #dc4 ,composition ( ,brick1 #afi4 ,camemb]t1 #abh4 ,*$d>1 #bbc4 ,cottage1 #ib4 ,cream1 #ajh4 ,limburg]1 #adg4 ,neuf*tel1 #aje1 #ajg4 ,roque=t1 #aea4 ,swiss1 #bhg4 ,conn1 ,h4 ,w41 #af1 #bc1 #aeb4 ,connecticut 7,/orrs7 ,exp4 ,/a4 ,rept41 #g1 #af4 ,con/itu5ts ( milk1 #g4 ,cook+ curd1 #gg4 = ,*$d>1 #aie4 = ,swiss1 #bha4 ,cop]ative organizations1 #cji4 ,cornalba1 ,g41 #bic4 ,cottage *eese1 #b1 #hf1 #cfh1 #cgi-cha4 discuss$1 #ij-ic4 ,c\lommi]s *eese1 #aaa1 #aag1 #aca1 #acb4 ,c[-br& *eese1 #aji4 ,cream *eese1 #ajh4 ,curd1 #i4 break+1 #ge4 *emi/ry (1 #cc to #dj4 cook+ (1 #gg4 cutt+1 #ge4 dra9+1 #gi4 =k1 #baj4 knives1 #gg 7,fig4 #aa71 #aid1 #aie4 ,curdl+ p]iod1 #gd4 ,curd-mak+1 #ee4 factors 91 #ee4 ,curd mills1 #bjg to #bji4 ,curd pail1 #bac4 ,curd rakes1 #aif4 ,curd scoop1 #bac4 ,curd s9k1 #bjd4 ,curd te/1 #bf4 ,currie1 ,james ,n41 #adi1 #aej1 #aee1 #aef4 ,cutt+1 ,w4 ,b41 #aei4 ,cutt+ curd1 #ge-gg4 = ,brick1 #afe4 = ,*$d>1 #aic-aie4 = ,edam1 #age4 = ,isigny1 #ace4 = ,limburg]1 #ada4 = ,roque=t1 #aed4 = ,swiss1 #bhj-bha4 ,dahlb]g1 ,arnold ,o41 #ih4 ,daisies 7*eese71 #bcj4 ,dani% *eese1 #agc4 ,davis1 ,b4 ,j4 7& ,l4 ,a4 ,rog]s71 #af4 ,dean1 ,h4 ,h41 #afc4 ,deck]1 ,john ,w41 #bag4 ,d]by%ire1 #ahd4 ,dia/ase1 #aa4 ,dige/ibility ( *eese1 #cfg4 ,diseas$ c[s1 effect on milk1 #ac4 ,doane1 ,c4 ,f41 #fd1 #bfc1 #bif4 ,doane1 ,c4 ,f41 & ,e4 ,e4 ,eldr$ge1 #bgi4 ,doane1 ,c4 ,f41 & ,h4 ,w4 ,lawson1 #afi1 #cfe4 ,dott]r]1 ,w4 ,d41 & ,r4 ,s4 ,bre$1 #cja4 ,dox1 ,ar?ur ,w41 #abf1 #aej4 ,dra9+1 #gi4 ,camemb]t1 #aba-abb4 ,*$d>1 #aie-bjf4 ,cottage1 #ia4 ,limburg]1 #adb4 ,neuf*tel1 #ig4 ,roque=t1 #aed4 ,swiss1 #bhj-bhb4 ,dra9+ clo?s1 = ,jack *eese1 #bce4 = ,neuf*tel1 #ig4 = ,swiss1 #bhb4 ,dra9+ rack = ,neuf*tel1 #ig4 ,dress+ ,*$d>1 #baf4 ,dry body1 #bfg4 ,duclaux1 ,e41 #ci1 #cc-dj4 ,duclaux's !ory ( case91 #cf4 ,dut* *eeses1 #agc4 ,dutton1 ,g4 ,c41 #ahd4 ,eagle br&1 #aji4 ,eckles1 ,c4 ,h41 & ,otto ,rahn1 #aab4 ,eckles1 ,c4 ,h41 & ,r4 ,h4 ,%aw1 #g4 ,edam *eese1 #agc1 #agd to #ahj1 #cff4 ,eldr$ge1 ,e4 ,e41 & ,l4 ,a4 ,rog]s1 #bhd4 ,ell5b]g]1 ,h4 ,b41 & ,m4 ,r4 ,tol/rup1 #bif4 ,elliott1 ,w4 ,j41 #caj4 ,emm5?al or ,emm5?al]1 #bgf ,engli% dairy *eese1 #bch4 ,enzymes1 9 *eese-rip5+1 #bej4 9 milk1 #aa4 ,equipm5t li/ = ,*$d> factory1 #cjg4 ,e/51 ,w4 ,m41 #da4 ,e/51 ,w4 ,m41 & ,c4 ,j4 ,mason1 #af1 #abi4 ,e/]s 9 ,*$d> *eese1 #bdh1 #bed4 ,export ,*$d>1 #bcj4 ,exportation ( *eese1 #cba4 ,factory1 #big-cji4 arrangem5t1 #cjb-cjf4 boil]-room 91 #cja4 build+1 #bii4 cleanl9ess 91 #cjg4 cop]ative1 #cjh4 cur+-rooms1 #cjj4 dra9age1 #bih4 equipm5t li/1 #cjg4 heat+1 #cjj4 location (1 #bih1 #bii4 organization1 #cjh-cji4 propriet>y1 #cjh4 supplies1 li/ =1 #cjg4 sy/em1 #cac1 #cbj4 v5tilation (1 #cjj4 wat] 91 #bih4 ,f>m *eese1 #acc4 ,f>r+ton1 ,e4 ,h41 & ,g4 ,h4 ,b5k5dorf1 #caj4 ,f>r+ton1 ,e4 ,h41 & ,g4 ,j4 ,davis1 #bih4 ,f>r+ton1 ,h>vey1 #cad4 ,f>r+ton's te/1 #fb4 ,fascetti1 ,g41 #bhh4 ,fat-basis = buy+ milk1 #cdd4 ,fat & case9 ratio1 #bbd1 #bbf4 ,fat & *eese yield1 #bbe1 #bbf4 ,fat & wat] cont5t1 #hf4 ,fat 9 *eese-rip5+1 #hf4 ,fat 9 milk1 #h4 ,fat loss1 #bbf-bbg4 plus two me?od1 #cde4 ,fat te/1 #cbg-ccd4 ,fe$s1 #aa4 ,f]m5tation1 #ae4 ,f]m5tation te/1 #bf4 ,f]m5ts1 #ae1 #bi4 ,fill$ *eese1 #cae1 #cfa4 ,fisk1 ,walt] ,w41 #fh1 #hi1 #bbh4 ,flats1 #bcj4 ,flavor ( *eese1 #cfh1 #cga4 ,flavor ( fe$s1 #aa4 ,fleis*mann1 ,w41 #aeb4 ,food value ( *eese1 #cfb-cfg4 ,=bes1 ,e4 ,b41 & ,m4 ,h4 ,kei?1 #i1 #cc to #dj4 ,=mic acid 9 ,*$d>1 #bdh4 ,fr&s51 ,j4 ,h41 #bc1 #hi4 ,fr&s51 ,j4 ,h41 & ,t4 ,?ors51 #hi4 ,fras]1 ,w4 ,j41 #bc4 ,fras] hoop1 #bab4 ,fre/adius1 ,a41 #aei4 ,freud5rei*1 ,e4 von1 & ,orla ,j5s51 #bhd4 ,full skim ,*$d>1 #bdb4 ,galactase1 #aa4 ,gang press1 #bad4 ,gases 9 *eese-rip5+1 #bdi4 ,gassy curd1 #adf1 #bbj4 ,gassy milk1 #bai4 ,geographical di/ribution ( *eese factories1 #cae4 ,g]micidal effect ( milk1 #bb4 ,g]vais *eese1 #aji4 ,getman1 ,l\is1 #aci4 ,gex *eese1 #afd4 ,glaesl] 7,swiss71 #bhf4 ,glymol1 #ccd4 ,goat *eese1 #aji4 ,gorgonzola *eese1 #aeh to #afa4 ,gor9i1 ,con/ant9e1 #bhh4 ,gossel9 curd mill1 #bjh4 ,g\da *eese1 #agc1 #ahj to #ahc4 ,g\rnay *eese1 #aad4 ,grana *eese1 #bhh4 ,granul> curd *eese1 #bcb4 ,gre5 *eese1 #bdg4 ,gruyre1 #bgf4 ,gu?rie1 ,e4 ,s41 & ,w4 ,w4 ,fisk1 #dd4 ,haeck]1 ,t4 ,l41 #ahj4 ,half-skim ,*$d>1 #bdc4 ,hall1 ,w4 ,w41 #ahg4 ,halliburton1 #ce4 ,hamm>/51 ,ol(1 #ci1 #cc-dj4 ,hamm>/5's !ory ( r5net action1 #ce4 ,h& *eese1 #aab4 ,h>d *eese1 #agb4 ,h>d+1 ,h4 ,a41 #bc1 #bed4 ,h>d+1 ,h4 ,a41 & ,m4 ,j4 ,pru*a1 #beb4 ,h>d+1 ,h4 ,a41 ,j4 ,k4 ,wilson1 & ,g4 ,a4 ,smi?1 #be4 ,h>d+1 ,h4 ,a41 & ,g4 ,a4 ,smi?1 #cjf4 ,h>ris curd mill1 #bji4 ,h>t1 ,e4 ,b41 #ch1 #dj1 #ia1 #bja1 #bdi1 #bec1 #bee1 #bef1 #ccd4 ,h>t case9 te/1 #ccd4 ,h>z *eese1 #aab4 ,ha/+s1 ,e4 ,g41 #ba1 #dd1 #bcg4 ,ha/+s1 ,e4 ,g41 & ,alice ,c4 ,evans1 #fj4 ,ha/+s1 ,e4 ,g41 ,alice ,c4 ,evans1 & ,e4 ,b4 ,h>t1 #bec1 #bee4 ,hayw>d1 ,h41 #ahj4 ,heat 9 *eese-mak+1 #gg-gh1 #hg1 #ia1 #aie1 #bha4 ,he9emann1 ,p4 ,g41 #bed4 ,hibb>d1 ,b4 ,h41 & ,a4 ,hobson1 #cdi1 #ceh-cei4 ,hi/ory ( *eese-mak+1 #d1 #caa4 ,hoops1 = ,camemb]t1 #aba4 = ,*$d>1 #bab4 = ,roque=t1 #aed4 = ,swiss1 #bgh4 ,hosl1 ,j41 #ci4 ,hot-iron te/1 #bja4 ,h\sehold1 *eese 91 #cfb-cha4 ,hunzik]1 ,o4 ,f41 #bb4 ,hydrog5 9 ,*$d>1 #bed4 ,importation ( *eese1 #cba4 ,in]t bact]ia1 #bj4 ,i[a ,exp4 ,/a4 ,bull41 #caj4 d',isigny *eese1 #acb1 #acd-acg4 ,italian *eeses1 #bhh-bia4 ,jack *eese1 #ahd1 #bcc-bcf4 ,j5s51 ,orla1 #bhd4 ,junk] curd mill1 #bji4 ,kascoval *eese1 #afd4 ,ki]nan1 ,mrs4 ,e4 ,e41 #aac4 ,kikkoji1 #cf1 #ci4 ,k+1 ,f4 ,h41 & ,e4 ,h4 ,f>r+ton1 #ab4 ,ko%] *eese1 #acf4 ,lactic />t]1 #da-ed4 ,lactomet]1 #cce4 ,bo>d ( ,heal? type1 #ccf4 ,quev5ne type1 #cce4 ,lactose 7see ,milk-sug>71 #aj4 ,langwor?y1 ,c4 ,f41 & ,c4 ,l4 ,hunt1 #cfc1 #cgb4 ,l>s51 ,c41 & ,w4 ,:ite1 #dd4 ,laud]1 ,a41 & ,a4 ,cunn+ham1 #bb4 ,laws ab\t *eese1 #cei-cfa4 ,laws ab\t milk1 #cdg4 ,leice/]%ire1 #ahd4 ,lev91 ,w41 #cgj4 ,leyd5 *eese1 #bch4 ,lic5se = *eese-mak]1 #cfa4 ,li$]krauz *eese1 #acd1 #ach4 ,ligeon1 ,x41 #agj4 ,limburg]1 #hf1 #acf1 #aci to #adg1 #ceh1 #cga4 factory1 #aci-adj4 mak+ process1 #adj-adc4 qualities1 #ade4 rip5+1 #adc-ade4 wrapp+1 #ade4 yield (1 #adg4 ,l9det1 ,l41 #ch1 #ci4 ,lipase1 #aa4 ,liv>ot *eese1 #ace4 ,loev5h>t1 ,a4 ,s41 #cf1 #ci4 ,long-horn 7,*$d>7 *eese1 #bcj4 ,lot-c>d1 = ,camemb]t1 #abd-abe4 = ,*$d>1 #ahd1 #ahg4 = />t]1 #ec4 ,mac>oni & *eese1 #cgg4 ,ma9e ,exp4 ,/a4 ,rept41 #g4 ,malak(f *eese1 #id1 #aad4 ,manns1 ,a4 ,g41 #g4 ,manns te/1 #bca4 ,manufactur]'s br&1 #cfj-cfa4 ,m>ket+1 #cdc-cfa4 laws conc]n+1 #cfj4 ,m>re1 ,e41 #aea4 ,m>s*all te/1 #fb4 ,m>%all1 ,c4 ,e41 #ahi1 #bag4 ,m>ty1 ,g41 #afe4 ,ma!son1 ,k4 ,j41 ,f4 ,r4 ,cammack1 #ajj4 ,ma!son1 ,k4 ,j41 ,c4 ,?om1 & ,j4 ,n4 ,currie1 #id4 ,matt+1 #bjd4 ,mayo1 ,n4 ,f41 & ,c4 ,g4 ,ell+1 #bhi4 ,maz1 ,p41 #aaf4 ,mc,adam1 ,rob]t1 #cad4 ,mc,naughton1 ,janet1 #acb4 ,mc,pherson curd agitator1 #aif4 ,m]cantile ex*anges1 #cea4 ,mi*els1 ,john1 #hi4 ,mi*igan ,agr4 ,law1 #ac4 ,milk1 acid f]m5tation (1 #ag4 acidity 91 #fj4 album91 #aj4 a%1 #aa4 bact]ia 91 #ba4 bact]ial contam9ation (1 #ba4 buy+1 #cdc4 case9 91 #i1 #bbd4 clean1 #bb4 colo/rum 91 #ac4 composition (1 #e1 #f1 #ef1 #bbb4 con/itu5ts1 #g4 def9$1 #e4 enzymes 91 #aa4 fat 91 #h1 #bbd4 flavors 91 #aa4 f diseas$ c[s1 #ac4 g]micidal prop]ty1 #bb4 lactose 91 #aj4 moi/ure 91 #h4 odors 91 #ab4 pay+ =1 #cdc4 quality 91 #e4 sug> 7lactose71 #aj4 v>iation 9 composition1 #f4 ,milk+ ma*9es1 #be4 ,milk-sug>1 #aj4 ,moi/ure & acidity1 #gj4 ,moi/ure control1 #fh1 #fi4 ,moi/ure limits 9 *eese1 #ceh4 ,moi/ure te/ 7,troy's71 #ccg-cdb4 ,mold+ ma*9es = ,neuf*tel1 #ih4 ,mold+ ,neuf*tel1 #ajd4 ,molds1 9 ,*$d>1 #bga4 9 milk1 #ba4 ,monrad1 ,j4 ,h41 #aab1 #aad1 #ahj4 ,moore1 ,v4 ,a41 & ,a4 ,r4 ,w>d1 #bag4 ,morr[1 ,g4 ,a41 & ,a4 ,g4 ,manns1 #g4 ,mottl$ ,*$d>1 #bba1 #bgj4 ,mucors1 #ic4 ,mn/]1 #adg1 #adh1 #cff4 ,myso/1 #bic1 #bie4 ,natural />t]1 #dc4 ,neuf*tel1 #hj1 #he1 #hf1 #hi1 #cga4 ,am]ican1 #ie4 dome/ic1 #ie1 #ajf4 factory1 #ie4 gr\p discuss$1 #id to #aji4 packages1 #ih4 rip5$ =m1 #aad-aaf1 #aag4 yield1 #ajg4 ,new ,j]sey ,exp4 ,/a4 ,rept41 #g4 ,new ,york 7,g5eva7 ,exp4 ,/a4 ,rept41 #g1 #h1 #agd4 ,new ,york ,m]cantile ,ex*ange1 #cea-cef4 ,new ,york ,price ,curr5t1 #cae1 #cea4 ,new ,york ,produce ,review1 #afe1 #bcc1 #bhj4 ,new ,york ,/ate ,dep>tm5t ( ,agriculture1 #ac4 ,niszl] 7,swiss7 *eese1 #bhf4 ,nut *eese1 #aji4 ,odors absorb$ by milk1 #ab4 ,oidium 7,oospora7 lactis1 #aac1 #aaf1 #aca1 #acf1 #afc4 ,oka *eese1 #afi4 ,olim5to *eese1 #aji4 ,olive *eese1 #aji4 ,olson1 ,g4 ,a41 #gd4 ,ont>io ,agricultural ,college ,bullet9s1 #g1 #bbh4 ,ov]-ripe milk1 #bah4 ,pails1 #bd1 #be4 ,p>acase91 #ce1 #bej4 ,p>aff9+ ,*$d>1 #bfc4 ,p>mesan *eese1 #b1 #hj1 #hf1 #agc1 #bhh-bia4 ,pa/eurization1 #aa1 #bf1 #de1 #bbi1 #cif4 ,pa/euriz$ ,*$d>1 #bbi4 ,pa/y body1 #bgj4 ,pay+ = milk1 #cdc-cdf4 ,p5icillium brevicaule1 #abi4 camemb]ti1 #aaf1 #abf1 #abg1 #aca4 camemb]ti v>4 rog]i1 #aaf4 c&idum1 #aaf4 roque=ti1 #aee1 #aef1 #aei1 #afc4 ,p5nsylvania pot *eese1 #aac4 ,peps91 #cj1 #cc4 ,peptoniz+ bact]ia1 #bj4 ,p]cival1 ,j41 & ,g4 ,hea!r ,mason1 #afc4 ,p]i%able v>ieties1 #cef4 ,p]oxidase1 #aa4 ,petit ,c>r1 #id1 #aad4 ,petite ,suisse1 #id1 #aad4 ,petits ,bondons1 #aad4 ,petry1 ,e41 #cf1 #ci4 ,philadelphia cream1 #aji1 #cfj4 ,picnic *eese1 #bcj4 ,pimi5to *eese1 #he1 #aja4 ,pimi5tos 9 ,*$d>1 #bch4 ,pim-olive *eese1 #aji4 ,p9eapple *eese1 #ahd1 #bch4 ,pohl curd mill1 #bjh4 ,poison+ by *eese1 #cgj4 ,pont l',eveque *eese1 #ace4 ,pool+ me?od1 #cde4 ,port du ,salut *eese1 #acf1 #afi to #aga4 ,pot *eese1 #aac4 ,p\riau1 ,a4 ,f41 #hb1 #aad4 ,press clo?s1 #bab4 ,presses1 #bad1 #bae4 ,prices1 di/ribution (1 #ceg-cei4 ye>ly av]age (1 #cbc4 ,primo/1 #bie4 ,process$ *eese1 #hd4 ,propionic acid 9 *eese1 #bdg1 #bdh4 ,provolono1 #bid4 ,pru*a1 ,m4 ,j41 & ,h4 ,m4 ,weet]1 #bc4 ,ptyal91 #cj4 ,publ[1 ,c4 ,a41 #fj4 ,publ['s te/1 #fb4 ,pure culture />t]1 #dc4 ,quality1 9 ,*$d>1 #bgb-bgc4 9 ,edam1 #ahj4 9 ,limburg]1 #ade4 9 milk1 #f4 9 ,swiss1 #bhf4 ,quev5ne lactomet]1 #cce4 ,rabbit *eese1 #cgb4 ,raff9 *eese1 #acg1 #ach4 ,recipes = cook+ *eese1 #cge-cha4 ,r$uctase1 #aa4 ,regianito *eese1 #bib4 ,rei*1 ,r41 #cfc4 ,r5net1 #i1 #cj1 #cab4 action1 #cc to #dj4 action1 *emi/ry (1 #cc action delay$ by1 #gc4 add+1 #gb4 am\nt to use1 #gb4 extract1 #ca1 #bgi4 = ,camemb]t1 #aba4 = ,*$d>1 #aib4 = ,limburg]1 #ada4 = ,neuf*tel1 #ajj4 = ,roque=t1 #aec4 = ,swiss1 #bgi4 9 rip5+ ,*$d>1 #bej4 /r5g? (1 #gb4 temp]ature ( us+1 #ga4 te/1 #fb4 ,r5n91 #cj4 ,rice & *eese1 #cgg4 ,ricotte1 #aa1 #bie4 ,robbiola1 #aag4 ,rob]tson1 ,t4 ,brails=d1 #ch4 ,rob]tson's !ory ( case91 #cd4 ,rog]1 ,georges1 #aaf4 ,rog]s1 ,l4 ,a41 #af4 ,rog]s1 ,l4 ,a41 & ,b4 ,j4 ,davis1 #af4 ,roque=t *eese1 #b1 #hf1 #aej1 #aeh1 #cfh1 #cfi1 #cga4 acidity =1 #aec4 caves =1 #aea4 composition (1 #aea4 curdl+ =1 #aec4 cutt+ curd =1 #aed4 dra9+1 #aed4 f c['s milk1 #aeb4 milk =1 #aec4 mold =1 #aed4 rip5+ (1 #aef-aeg4 salt+1 #aee4 sett+1 #aec4 temp]ature1 #aec4 ,ruddick1 ,j4 ,a41 & ,g4 ,h4 ,baur1 #bf4 ,russell1 ,h4 ,l41 #ahi1 #bag4 ,ru/y spots1 #gd1 #cjf4 ,sage *eese1 #bci-bda4 ,salt 9 ,*$d> rip5+1 #bei4 ,salt+1 ,camemb]t1 #abb4 ,*$d>1 #baa4 ,limburg]1 #adb4 ,neuf*tel1 #ajb4 ,roque=t1 #aee4 ,swiss1 #bhc4 ,sammis1 ,j4 ,l41 #ie1 #bbh1 #bif1 #ccg1 #cdg1 #cdi4 ,sammis1 ,j4 ,l41 & ,a4 ,t4 ,bruhn1 #aa1 #da1 #eg1 #bbi4 ,sammis1 ,j4 ,l41 ,s4 ,k4 ,suzuki & ,f4 ,w4 ,laabs1 #cc4 ,sammis' me?od1 #bbi4 ,sap sago1 #bid4 ,s*5k1 ,c41 #afe4 ,s*midt-,nielson1 ,s41 #cf1 #ci4 ,s*mi]kse1 #ij4 ,s*ro$]1 ,e4 ,c41 #ii4 ,s*weitz] *eese1 #bgf4 ,score-c>d1 = ,brick1 #afi4 = ,*$d>1 #bga4 = ,limburg]1 #adf4 = />t]1 #ea4 = ,swiss1 #bhg4 ,s$im5t te/1 #bg1 #bh4 ,semi-h>d *eeses1 #adi-aga4 ,sett+1 #ga4 ,%aw1 ,r4 ,h4 7& ,c4 ,h4 ,eckles71 #g4 ,%eep's milk1 #aea1 #aeb4 ,%eep's milk *eese1 #aej4 ,%eldon1 ,j4 ,p41 #afa4 ,%ot-gun cans1 #ig4 ,size factor 9 rip5+1 #bfc4 ,skim *eese1 #hi1 #cfa1 #cff4 bact]ia1 #acd-adg4 ,*$d>1 #bda-bdf4 ,neuf*tel1 #aje1 #ajg4 rip5$ by molds1 #aaa4 ,s(t *eeses1 #hb-hc1 #hf4 ,solids n fat1 #cce-ccg4 ,spe$ knife1 #bag4 ,spiro1 ,k41 #cf1 #ci4 ,squ>e cream1 #aji4 ,/&>ds1 #cei4 ,/>t]1 #db4 am\nt to use1 #eb4 c>e ( milk =1 #dg4 comm]cial1 #dc4 conta9]s =1 #de4 = ,brick1 #afe4 = ,camemb]t1 #aba4 = ,*$d>1 #ahi4 = ,neuf*tel1 #ii4 = ,roque=t1 #aec4 = ,swiss1 #bgi4 h&l+1 #db-ej4 lot-c>d =1 #ec4 "m1 #dg natural1 #db4 pa/eurization (1 #de4 propagation (1 #df-dh4 qualities (1 #ej4 score-c>d =1 #ea4 ,/>tol9e1 #dg4 ,/ate br&s1 #cfj4 ,/ev5son1 ,c41 #bi4 ,/ilton *eese1 #afa-afc4 ,/irr$ curd *eese1 #bcb4 ,/ock+1 ,w4 ,a41 ,jr41 #bb1 #bc1 #be4 ,/orage ( *eese1 #ajc4 ,/reptococcus lacticus1 #da4 ,/repto?rix-act9omyces gr\p1 #ba4 ,succ9ic acid1 #bed4 ,suzuki1 ,s4 ,k41 #bdg4 ,sweet curd *eese1 #bcf4 ,swiss *eese1 #hj1 #hf1 #agc1 #bgf-bhh1 #ceh1 #cff1 #cfh1 #cga4 block1 #bgh4 break+1 #bha4 composition1 #bhg4 cur+1 #bhc4 cutt+1 #bhj4 drum1 #bgh4 eyes 91 #bhc-bhe4 factories1 #bgf-bgh4 mak+ process1 #bhj-bhc4 press+1 #bhb4 quality 91 #bhf4 r5net =1 #bgi4 salt+1 #bhc4 score-c>d =1 #bhg4 />t] =1 #bgi4 te/+1 ,*apt] ,,xix1 #cbg4 ,swiss h>p1 #bgh4 ,te/s1 acid1 #fj1 #fa4 ,babcock1 #cbg-ccd4 case91 #ccd4 curd1 #bf4 fat1 #cbg4 f]m5tation1 #bf4 ,h>t1 #ccd4 hot-iron1 #bja4 lactomet]1 #cce-ccg4 moi/ure 9 *eese1 #ccg-cdb4 r5net1 #fb4 s$im5t1 #bg1 #bh4 solids n fat1 #cce-ccg4 ,troy's moi/ure1 #ccg-cdb4 ,?om1 ,c41 #aag1 #aed1 #aee1 #aeh1 #cgb4 ,?om1 ,c41 & ,s4 ,h4 ,ay]s1 #ba4 ,?om1 ,c41 & ,j4 ,n4 ,currie1 #aef4 ,?om1 ,c41 ,j4 ,n4 ,currie1 & ,k4 ,j4 ,ma!son1 #aaf1 #aeb4 ,?om1 ,c41 & ,k4 ,j4 ,ma!son1 #adi4 ,t9foil wrapp+1 #ade4 ,todd1 ,a41 & ,e4 ,c4 ,v4 ,corni%1 #bi4 ,tol/rup1 ,r4 ,m41 #ia4 ,trappi/1 #afi4 ,tri]1 #bgb4 ,troy1 ,h4 ,c41 #ccg4 ,tryps91 #cj4 ,tw9s1 #bcj4 ,tyre91 #ce4 ,u4 ,s4 ,c5sus ,report1 quot$1 #cag1 #cah to #cbb4 ,u4 ,s4 ,dept4 ,agr4 ,ye>books1 quot$1 #cbf4 ,u4 ,s4 ,treasury ,dept4 ,hygi5ic ,laboratory ,bullet91 #bb4 ,ut5sils1 #bd4 ,val]ianic acid 9 *eese1 #acf4 ,van ,dam1 ,w41 #bi1 #cf1 #ci4 ,van ,eyck ,ma*9e ,co41 #ih4 ,van ,h]w]d51 ,m41 #cf1 #ci4 ,van ,slyke1 ,l4 ,l41 #h1 #bbc1 #bbd1 #bbe1 #bea1 #beg1 #bfb4 ,van ,slyke1 ,l4 ,l41 & ,a4 ,w4 ,boswor?1 #i1 #cf1 #ci1 #dj1 #bdi4 ,van ,slyke1 ,l4 ,l41 & ,d4 ,d4 ,van ,slyke1 #cc4 ,van ,slyke1 ,l4 ,l41 & ,e4 ,b4 ,h>t1 #ch1 #dj1 #ia1 #bja1 #bdi1 #bef4 ,van ,slyke1 ,l4 ,l41 & ,c4 ,a4 ,publ[1 #caj4 ,van ,slyke1 ,l4 ,l41 & ,o4 ,b4 ,w9t]1 #bdi4 ,vat1 #aij4 ,v]mont ,exp4 ,/a4 ,rept41 #g4 ,victor curd mill1 #bjh4 ,w>d1 ,a4 ,r41 #bag4 ,wa%$ curd process1 #bcf4 ,wat] 9 milk1 #h4 ,wel% rabbit1 #cgg4 ,w5sleydale1 #ahd4 ,:ey1 #bbb4 ,:ey butt]1 #bie4 ,:ey *eese1 #he1 #bie4 ,:ey siphon1 #bjb4 ,:ey /ra9]1 #bjb1 #bjc4 ,:ey tank1 #cja1 #cjc4 ,:ite *eese1 #aji4 ,williams1 ,jesse1 #cac4 ,wilson hoop1 #bab4 ,w+1 ,lois ,w41 #be4 ,wiscons9 ,agr4 ,law1 #ac1 #cdg4 ,wiscons9 curd te/1 #bf4 ,wiscons9 pa/euriz$ ,*$d>1 #bbi4 ,wiscons9 ,/a4 ,bul41 quot$1 #g1 #h1 #aj1 #bf1 #bea1 #bec4 ,work+ ( curd1 #ajb1 #ace4 ,wue?ri*1 ,f41 #afe4 ,yea/s1 #ba4 ,yield (1 ,brick1 #afi4 ,camemb]t1 #acj4 ,*$d>1 #bbf4 ,limburg]1 #adf4 ,neuf*tel 7:ole milk71 #ajg4 ,swiss1 #bhg4 ,"y ,am]ica1 #bcj4 ,zumkehr1 ,p4 #aci4 99 99 99 99 99 ,! foll[+ pages conta9 adv]tisem5ts ( a few ( ! ,macmillan books on k9dr$ subjects ,,! ,,rural ,,text-,,book ,,s]ies ,,edit$ ,,by ,l4 ,h4 ,,bailey ,butt] ,,by ,e4 ,s4 ,,gu?rie ,pr(essor 9 ! ,dairy ,dep>tm5t1 ,new ,york ,/ate ,college ( ,agriculture1 ,cornell ,univ]sity ,a practical discussion ( ! g5]al *>act]i/ics ( butt]1 & ( all ( ! problems connect$ ) its manufacture & m>ket+1 toge!r ) a brief hi/ory ( ! product4 ,among ! topics consid]$ are ! hi/ory ( butt]2 composition & food value ( butt]2 cleans+ & c>e ( dairy ut5sils2 c>e ( milk & cream2 cream sep>ation2 grad+ milk & cream & neutraliz+ acidity2 pa/eurization2 cream rip5+2 *urn+1 wa%+1 salt+ & pack+ butt]2 flavors ( butt]2 /orage ( butt]2 m>ket+2 :ey butt]1 r5ovat$ & ladl$ butt]2 m>g>9e1 & te/+4 ,,! ,,macmillan ,,company ,publi%]s #fd-ff ,fif? ,av5ue ,new ,york ,a ,manual ( ,milk ,products ,,by ,w4 ,a4 ,,/ock+1 ,,jr4 ,pr(essor ( ,dairy ,bact]iology 9 ! ,new ,york ,/ate ,college ( ,agriculture at ,cornell ,univ]sity #b4jj ,?is is ! mo/ rec5t addition to ! ,rural ,manual ,s]ies "u ! editor%ip ( ,l4 ,h4 ,bailey4 ,! "w is int5d$ to s]ve z a ref]5ce book cov]+ ! entire subject ( milk & its products4 ,!re are *apt]s on ,! ,*emical ,composition ( ,milk1 ,! ,factors ,:i* ,influ5ce ,its ,composition1 ,physical ,prop]ties1 ,! ,v>i\s ,te/s ,us$ 9 ! ,/udy ( ,milk1 ,! ,production & ,h&l+ ( ,milk1 ,butt] ,mak+1 ,! ,cream ,supply1 ,butt] ,mak+ on ! ,f>m1 ,*eese ,mak+1 & ! ,bact]iology ( ,dairy ,products4 ,,! ,,macmillan ,,company ,publi%]s #fd-ff ,fif? ,av5ue ,new ,york ,! ,mod]n ,milk ,problem ,,by ,j4 ,,scott ,,macnutt ,lectur] on ,public ,heal? ,s]vice 9 ! ,massa*usetts ,in/itute ( ,te*nology ,) #af plates & #bb illu/rations4 ,clo?1 #abmo1 #b4jj ,not)/&+ ! fact t ! milk problem is con/antly gr[+ m acute 9 _m p>ts ( ! ,unit$ ,/ates1 no book has ?us f> appe>$ treat+1 9 a brief space1 its ma9 aspects & /ress+ ! practical & economic z well z ! sanit>y factors involv$4 ,! pres5t volume is design$ to fill ?is obvi\s ne$ by provid+ a conv5i5t survey ( a p]plex+ subject--n m]ely = heal? (ficials & milk inspectors1 b also = dairy-m5 & city milk deal]s1 agricultural au?orities1 legislators *>g$ ) ! fram+ ( milk laws1 inquir+ consum]s & memb]s ( organizations engag$ 9 ef=ts to secure bett] milk supplies1 physicians1 & all o!rs :o are int]e/$ 9 ! und]/&+ & solution ( ! milk problem4 ,! entire "w is ess5tially practical & valuable z a con/ant ref]5ce4 ,,! ,,macmillan ,,company ,publi%]s #fd-ff ,fif? ,av5ue ,new ,york ,coop]ation3 ,! ,hope ( ! ,consum] ,,by ,,em]son ,p4 ,,h>ris ,presid5t ( ! ,montclair ,cop]ative ,society4 ,) an ,introduction by ,,john ,,graham ,,brooks4 ,clo?1 #abmo ,! au?or's purpose has be5 to discuss cop]ative pur*as+1 to %[ :y x is desirable1 to indicate ! evils :i* x re=ms1 to pres5t ! op]ation ( a cop]ative /ore & to consid] ! difficulties :i* mu/ be ov]come4 ,! titles ( ! f\r p>ts into :i* ?is "w is divid$ are z foll[s3 ,! ,failure ( ,our ,middlemanism1 ,reasons & ! ,rem$y1 ,practical ,cop]ation1 ,backgr\nd & ,outlook4 ,! ,m>ket+ ( ,f>m ,products ,,by ,l4 ,d4 ,h4 ,,weld #a4fj ,?is book aims to set =? ! fundam5tal pr9ciples ( m>ket di/ribution z appli$ to ! m>ket+ ( agricultural products4 ,x beg9s by po9t+ out ! place t m>ket+ occupies 9 ! g5]al field ( economics1 & by apply+ accept$ economic pr9ciples to ! m>ket+ process4 ,x !n expla9s ! g5]al organization & me?ods ( m>ket+1 beg9n+ ) m>ket+ at c\ntry po9ts1 & passes on to a description ( ! me?ods & functions ( ! v>i\s classes ( :olesale deal]s4 ,aft] describ+ ! factors affect+ ! co/ ( m>ket+1 illu/rat$ by data conc]n+ ! m>ket+ ( c]ta9 specific products1 a numb] ( special problems are treat$1 su* z price quotations1 future trad+1 inspection & grad+1 public m>kets1 cop]ative m>ket+1 etc4 ,,! ,,macmillan ,,company ,publi%]s #fd-ff ,fif? ,av5ue ,new ,york ---------------------------------------- ------------------------ ,transcrib]'s note3 ,! orig9al text conta9s a l>ge numb] ( words :i* occur 9 hyph5at$ & spac$ =ms ) comp>able frequ5cy4 ,su* inconsi/5cies h be5 reta9$ 9 ?is v]sion4 ---------------------------------------- ------------------------