The Book of Cheese by Walter Warner Fisk & Charles Thom
Author:Walter Warner Fisk & Charles Thom [Fisk, Walter Warner]
Language: eng
Format: epub, mobi, pdf
ISBN: 9783956766633
Publisher: Otbebookpublishing
Published: 2012-07-24T18:30:00+00:00
Fig. 39.—Gosselin curd-mill.
Fig. 40.—Barnard curd-mill..
Fig. 41.—Junker curd-mill...
Fig. 42.—Harris curd-mill...
There are many kinds and styles of curd-mills on the market. Gosselin, Barnard, Pohl, Junker, Victor, Harris are well-known kinds (Figs. 39-42). Some are hand, others power mills. Some of these tear the curd into pieces of unequal size, others cut it into uniform pieces. A mill that will do the work with the least possible pressure on the curd and which will cut it into small uniform-sized pieces is most desirable. The ideal mill should release the least fat and leave the curd in the best condition to receive the salt. It is impossible to run curd through any mill without exposing some fat on the freshly cut surfaces, and if the curd is put under pressure, more fat will be pressed out and lost. Cutting in the mill, like cutting the curd after coagulation by rennet, may be called a necessary evil. There is an unavoidable mechanical loss which may be greater or less according to the mill used. If the curd has been properly handled so that the water in it has become thoroughly assimilated (properly incorporated), this loss will be reduced to the minimum. If the curd contains free moisture and many of the particles have soft interiors, a stream of white whey will run down the vat as the curd masses are cut. Some samples of such white whey will test as high as 15 per cent fat. This not only causes a loss in yield but in quality of cheese, according to the amount of fat lost. White whey is an indication of loss of fat. If the proper amount of Fig. 43.—A curd fork. moisture is present and is so thoroughly incorporated in the curd that it can be separated only by evaporation, the ideal condition has been reached. While milling, the cut curd should be stirred as fast as milled to prevent matting again and to allow odors to escape. This stirring is usually performed with a curd fork (Fig. 43). At the same time the temperature will be lowered. The milled curd should be spread evenly over the upper three-quarters of the bottom of the vat. The flavor of the curd that has been made from tainted milk can be very much improved by stirring at this time so that air can enter.
A gassy curd, which has been held until the holes have become flattened, should be stirred very frequently during this stage to allow the gas to escape, thereby improving the flavor.
204. Salting.—Salt is added to Cheddar curd for several purposes: (1) for its taste; (2) to aid in the removal of the whey and to harden and shrink the curd; (3) to influence the fermentation by slowing down acidification, checking the growth of unfavorable organisms and delaying ripening. The salt should be pure. It should be coarse-grained, because the large grains dissolve more slowly and permit its absorption to a much larger extent than the fine-grained salt. Salt that dissolves slowly is, therefore, to be sought for this purpose.
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