Milk, Cheese and Butter: A Practical Handbook on Their Properties and the ... by John Oliver

Author:John Oliver
Language: eng
Format: epub
Publisher: Lockwood
Published: 1894-03-25T05:00:00+00:00

Fig. 133. Cheshire Curd Cutter.

MILK, CHEESE, AND BUTTER.

afresh, as in Fig. 133, this saving time and involving less waste than by causing the tool to return in its old track. The cutter should cover the width of the vat in either two or three times its own width. Its first use must be slow and gentle, with a later increase of speed as the curd grows harder. After a few rounds of the vat in this manner, the tool is drawn in various directions, as in Fig. 134, alternating with a vertical movement which brings the curd up to the surface, and gives the maker an opportunity of seeing that it is being uniformly treated. In order to the least waste possible the edges should be keen; and in this respect the cutters as commonly made are defective, for their square edges of tinned steel cannot fail to rasp the curd. The Cheddar round edge would do much less mischief. Some makers have adopted the knives of the American system (Fig. 135), which are all that could be desired in that respect, and convenient as well. The vertical knife a is first used after the fashion of the Cheddar tool; the horizontal knife d cutting the vertical strips into cubes—somewhat irregular—for the curd does not present a rigid body; after which the knives are alternately used in oblique directions.

Formerly small wires were used in the frame-cutter instead of blades, and these exercised a similar influence to the larger wires of

Fig. 133.— Curd-Cutting.

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