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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1894 Excerpt: ...and awkward. Excepting with high air temperatures, seldom known, no mere cheese cloth covering is sufficient. But such is often used, with the effect of a curd tender at the colder surface, and an uneven working under manipulation, and in final result. Here is one of the points at which waste arises, for no skill can prevent the weaker part from being broken unduly, while the firmer part is being treated in accordance with its condition. It is a choice between wasting some of the uppermost two or three inches of curd; or handling the rest so as inevitably to procure too great hardness, and a final necessity for rapid manipulation, with waste; or imperfect whey separation. Of the two evils the waste of the tender curd may well be chosen; but the need of such a choice ought to be avoided. (0.) During the interval of forty minutes the implements, &c., used up to this should be removed, and such as will be used until whey separation is completed brought into their place. The time calculation must not be entirely trusted, but checked by an examination of the curd, at ten minutes before the time of expected readiness; for fermentation occasionally makes unexpected advance, and the work must proceed when the curd is ready in any case. The fact that it is firm enough before it is due by calculation, points plainly to a need of quicker handling; and to suffer a delay under such conditions, is to make waste almost unavoidable by the later need of still greater hurry. If, on the other hand, the curd is not firm enough, that condition must be waited for. Generally it will be ready at the time calculated upon. The condition of the curd is generally tested by putting the finger into it, and then bending and lifting it out again; if the curd clears from it, sufficient...
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