SALTING CURDS.
We believe there is not much controversy on the question of salting
curd. One says, salt it hot, and another says, cool it first. But the
variation in temperature is but a few degrees, and can hardly be
supposed to have much effect. On the whole, we prefer salting as warm as
practicable, as the curd then takes the salt better and the seasoning is
likely to be evener. But the sooner the salt is thrown on, the greater
the waste will be from running off in the whey. If the curd were
thoroughly drained, or pressed out, as it is by the English in the
manufacture of cheddar cheese, before the salt is added, considerable
less would be needed. Some salt the curd in the vat, while it is yet
covered with whey, and think this the better way. We opine, however, it
matters but little when the salt is added, if it be distributed evenly
throughout the mass of curd and is used in the proper quantity. The
common method is to salt in the curd-sink, while the curd is
draining--generally as soon after it is dipped as it can be stirred into
a loose condition suitable for evenly mixing the salt.
We have heard the opinion expressed that it matters not whether the curd
is well separated after salting, or left in coarse chunks with the salt
adhering to their surfaces when put to press, as salt is very
penetrating and the pressing drives the salt whey all through the
cheese. But the common practice is not based on such a conclusion, and
we think it well that it is not. Even salting we consider as essential
in cheese-making as in butter-making.
The amount of salt used at the different factories varies from four
ounces to five ounces for a hundred pounds of milk, or from two pounds
and a half to three pounds and an eighth for a thousand pounds of milk,
or a hundred pounds of curd. The higher rate of salting is thought to
somewhat retard the curing, but it will help the keeping qualities of
the cheese.
For convenience sake, and to save time and the liability to mistakes
when in a hurry, we would recommend the making of a scale or table,
based on the rate of salting adopted, ranging from twenty or twenty-five
pounds up to a hundred, and then for the hundreds up to the capacity of
the vat. It takes but a little while, during some leisure hour, to make
such a tabular scale. When made and stuck up in some convenient
place--say, over the salt barrel, or over the balances--it will enable
any one not familiar with or quick in figures to see at a glance how
much salt is needed for the curd of a given amount of milk. It is a
convenience, too, that will last as long as the factory, if taken care
of.
For the benefit of whom it may concern, we give the following tables:
TABLE
FOR SALTING AT THE RATE OF 2 LBS. 8 OZS. TO 1,000 LBS. OF MILK.
-----------+---------------++---------+---------------
MILK. | SALT. || MILK. | SALT.
-----------+-------+-------++---------+-------+-------
lbs. | lbs. | ozs. || lbs. | lbs. | ozs.
25 | 0 | 1 || 1,000 | 2 | 8
50 | 0 | 2 || 2,000 | 5 | 0
75 | 0 | 3 || 3,000 | 7 | 8
100 | 0 | 4 || 4,000 | 10 | 0
200 | 0 | 8 || 5,000 | 12 | 8
300 | 0 | 12 || 6,000 | 15 | 0
400 | 1 | 0 || 7,000 | 17 | 8
500 | 1 | 4 || 8,000 | 20 | 0
600 | 1 | 8 || 9,000 | 22 | 8
700 | 1 | 12 || | |
800 | 2 | 0 || | |
900 | 2 | 4 || | |
-----------+-------+-------++---------+-------+-------
TABLE
FOR SALTING AT THE RATE OF 3 LBS. 2 OZS. TO 1,000 LBS. OF MILK.
-----------+---------------++---------+---------------
MILK. | SALT. || MILK. | SALT.
-----------+-------+-------++---------+-------+-------
lbs. | lbs. | ozs. || lbs. | lbs. | ozs.
20 | 0 | 1 || 1,000 | 3 | 2
40 | 0 | 2 || 2,000 | 6 | 4
60 | 0 | 3 || 3,000 | 9 | 6
80 | 0 | 4 || 4,000 | 12 | 8
100 | 0 | 5 || 5,000 | 15 | 10
200 | 0 | 10 || 6,000 | 18 | 12
300 | 0 | 15 || 7,000 | 21 | 14
400 | 1 | 4 || 8,000 | 25 | 0
500 | 1 | 9 || 9,000 | 28 | 2
600 | 1 | 14 || | |
700 | 2 | 3 || | |
800 | 2 | 8 || | |
900 | 2 | 13 || | |
-----------+-------+-------++---------+-------+-------
We presume the method of using these tables will be plain enough to
most cheese-makers. But we will give a single illustration. Supposing
the batch of milk to be 4,640 pounds, if we wish to salt at the rate of
3 lbs. 2 ozs. to the 1,000 pounds of milk, we look at the column
indicating the quantity of salt for a given number of thousands, and
find that 4,000 pounds of milk require 12 lbs. 8 ozs. of salt. Referring
to the other column, we find 400 pounds of milk require 1 lb. 4 ozs.
salt, and 40 pounds, 2 ozs. Add these together, and we have 13 lbs. 14
ozs. as the quantity of salt required for 4,640 lbs. of milk. If
desired, a table can be made out, with little trouble, that will show
the quantity of salt required for any given number of hundreds of pounds
of milk likely to be contained in a single vat.