...describes the conventional process of making Cheddar cheese. The publication states that : • • * When the curd has broken down until it has the smooth...one-half to one and one-half hours, when it Is salted * * *. [Italics ours.] The publication "Cheese Making," Decker-Sammis, states : We will first consider...

...inches deep, sometimes in the bottom of the vat, sometimes on racks covered with a coarse linen clothT After it has remained here long enough to stick together...one-half hours, when it is salted at the rate of 2 to 2J pounds of salt to 100 pounds of milk. It is then ready to put in press. The curd is put into tinned...

...squeezing a handful, which should fall apart immediately on being released. The whey is then drawn, ^.t the same time the acid should have reached about 0.20...one-half hours, when it is salted at the rate of 2 to 2i pounds of salt to 100 pounds of milk. It is then ready to put in press. The curd is put into tinned...

...finally piled two to four deep ; in the meanwhile the temperature of the curd Is kept at about 90° F. When the curd has broken down until It has the smooth...one-half hours, when it is salted at the rate of 2 or 2j pounds of salt to 100 pounds of milk. It is then ready to be put into the press. The curd is...

...finally piled two to four deep; in the meanwhile the temperature of the curd is kept at about 90° F. When the curd has broken down until it has the smooth...one-half hours, when it is salted at the rate of 2 or 2% pounds of salt to 100 pounds of milk. It is then ready to be put into the press. The curd is...