CURD-MAKING 55-80
The composition of the milk, 77; Cheese color, 78; The
acidity factor, 79; Acidity of milk when received, 80; The
acid test, 81; Rennet tests, 82; Marschall rennet test,
83; Comparison of acid and rennet test, 84; Control of
acid, 85; Acidity and rennet action, 86; Acidity and
expulsion of the whey, 87; Acidity in relation to cheese
flavor, 88; Acidity in relation to body and texture of
cheese, 89; Acidity in relation to cheese color, 90;
Control of moisture, 91; Relation of moisture to
manufacture and quality, 92; Relation of moisture to
acidity, 93; Setting temperature, 94; Strength of
coagulating materials, 95; Amount of coagulating materials
to use, 96; Method of adding rennet, 97; The curdling
period, 98; Cutting or breaking the curd, 99; Curd knives,
100; Heating or "cooking," 101; Draining, 102; Application
to cheese, 103.