In theory, we ought to prevent the waste of butter and caseous matter
altogether; but in practice, there is always a little loss of butter,
and there are certain albuminous ingredients, called by the Germans
_ziega_, which rennet will not coagulate. There is, of course, no
means of saving this. The sugar we cannot and do not want to save in
the cheese. If retained, it would be injurious and probably spoil the
cheese, as the lactic acid in the small amount of sugar retained in
the water is all that we can well manage. But all matter coagulable by
rennet, all the butter, and all the ash, we ought to retain; and we
cannot really call ourselves scientific cheese makers until we can do
this. When accomplished, a greater weight of cheese will be the result.
There is no avoiding the acid resulting from the small amount of
sugar retained in the curd; but, having expelled sufficient whey, if
we keep the curd warm enough, and hold it in the vat or the sink long
enough, the lactic acid will come on and we shall get rid of the bad
results of putting a curd to press sweet. This acidity is absolutely
necessary with the generality of curing rooms. But with low and steady
temperature in the curing room, we can do about as we please.