File:Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese (1913) (14595530470).jpg

Identifier: milkitsproductst02wing (find matches)
Title: Milk and its products; a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese
Year: 1913 (1910s)
Authors: Wing, Henry H. (Henry Hiram), 1859-1936
Subjects: Dairying
Publisher: New York, The Macmillan company (etc., etc.)
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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is put into the pressshould be at a temperature of from 78° to 82° F.If the curd is put in the press too warm, the fatis more easily pressed out and lost. On the otherhand, if the curd is at too low a temperature whenput in the press, it is more difficult to make theparticles adhere together into a solid mass. Theobject of pressing the cheese is to bring it into aform suitable for transportation and convenient forconsumption. The pressure also removes any surplusmoisture that is in the curd; but the primary objectof pressing is not to remove moisture. In fact, allof the moisture that is removed from the cheese bythe press is that held by capillarity between the par-ticles of curd, and practically none can be expressedfrom the particles themselves. If the curd is too 262 Milk and Its Products wet at this stage, it is because care was not takento expel the moisture from the particles of thecurd in the cooking process, and it cannot be re-moved by extra pressure. An ideal condition of
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Fig, 45. Fraser continuous pressure gang cheese press. the cheese is to so press it that the particles willunite together in as nearly as may be a solidmass. This will depend upon the temperature andmaturity of the curd. If the curd is put in pressat the stage of maturity corresponding to thebeginning of the cheddaring period, it will bevery difficult to cause it to unite in a firm mass ;but if it is allowed to mature until the caseinshows signs of breaking down, and then is not Curing 263 lower than 78° F., a slight amount of pressurewill cause the particles to unite in a smooth andsolid mass. The pressure should be uniform andcontinuous for at least twenty hours. Where ascrew press is used, care must be taken to tightenthe screws as rapidly as they become loose, partic-ularly for the first hour after the cheese is put inthe press. Those presses that are fitted with ap-pliances for taking up the slack and making thepressure continuous show excellent results in thetexture of the chee

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