. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 260 Milk and Its Products curd. After the curd is ground, it is kept sufficiently stirred to keep the particles from matting together. Fig. 43. " MacPherson" curd mill. again. A further maturing of the curd takes place, during which it takes on a peciUiar nutty flavor, and the particles of casein begin to break down so that the fat may be re- moved by pressure. When this stage is reached the curd is ready for the next step, which
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. Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese . Dairying; Milk; Dairy products. 260 Milk and Its Products curd. After the curd is ground, it is kept sufficiently stirred to keep the particles from matting together. Fig. 43. " MacPherson" curd mill. again. A further maturing of the curd takes place, during which it takes on a peciUiar nutty flavor, and the particles of casein begin to break down so that the fat may be re- moved by pressure. When this stage is reached the curd is ready for the next step, which is salting. Period VI., salting.—Salt is added to the curd primarily for the sake of the flavor it im- parts to the- cheese, just as salt is added to butter: but the addition of the salt to the curd has a further effect in the pro- cess of manufacture. The salt makes the curd di-ier by reason of extracting the water for its own solution, and at the same time. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Wing, Henry H. (Henry Hiram), 1859-1936. New York : Macmillan