CHAPTER XVIII. 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.