8. Holding the curd at high temperature after the whey is removed.

9. Small amount of rennet.

10. Cutting the curd soft.

From this discussion, it is evident that the yield of cheese from 100 pounds of milk increases with higher percentages of fat and casein in the milk, with reduced losses of solids during manufacture, with the absence of undesirable fermentations, and with the incorporation of large amounts of water.

216. Variations of the Cheddar process.—The Cheddar process, as already described, is widely employed in cheese factories. Many varieties are found, however, and varietal names are used for such products. A whole series of these forms are either locally or widely made in England and taught in the English dairy schools. Some of these varieties resemble the factory Cheddar product fairly closely; others are clearly different products. A typical series of the variations as developed in America will be considered.

In the commercial trade Cheddar cheese is usually designated by some name which indicates its size. The size of the cheese is determined by that of the hoops. The hoops vary both in diameter and height. The table on the following page shows the usual sizes of the hoops and the weight and name applied to the cheese.

217. Cheddar-type cheese from pasteurized milk.—Sammis and Bruhn[98] have described a variation of the Cheddar process to overcome the difficulties of making cheese from pasteurized milk. Such milk curdles in very unsatisfactory manner unless some chemical is added to compensate for the salts lost and to offset the other changes resulting from heat. For this purpose, they found the use of hydrochloric acid satisfactory.

TABLE XIII

Size of Cheese Hoops, Weight, and Term Applied toCheese
Diameter of
Hoop		Height of
Cheese		Weight of
Cheese
Pounds		Term Applied to
Cheese

6-7 in.
7-8 in.
9-11
Young America
Tapers 5-7 in.10-14 in.10-16Long Horn
12-14 in.3½-4½ in.18-24Daisy or Picnic
14-15½ in.4-6 in.30-40Twin (two in same box)
14-16 in.4-7 in.35-40Flat
13½-15 in.10-12 in.40-50Cheddar
14-16 in.
12-15 in.
 75-90
Export

"The acidulation of milk with hydrochloric acid after pasteurization is accomplished without difficulty or danger of curdling by running a small stream of the acid, of normal concentration, into the cooled milk as it flows from the continuous pasteurizer into the cheese vat. One pound of normal-strength acid is sufficient to raise 100 pounds of milk from 0.16 percent to 0.25 percent acidity (calculated as per cent of lactic acid). The amount of acid needed each day to bring the milk up to 0.25 per cent acidity is read from a table or calculated from the weight of the milk and its acidity, determined by the use of Manns's acid test (titration with tenth-normal sodium hydrate and phenolphthalein). The preparation of standard-strength acid in carboy lots for this work and the acidulation of milk present no great difficulty to any one who is able to handle Manns's acid test correctly.