Page:The story of milk.djvu/139

 below 60°. When settled, the curd is gently pushed into a heap which takes 5 to 6 minutes and the whey is removed with a dipper. Weight is applied for 5 minutes and the tub or vat is tipped so the whey will drain off while the curd is held back with the dipper. This pressing is repeated twice more for 4 and 3 minutes respectively.

Curing room in a Gouda cheese factory

The curd should now be elastic and firm and show a temperature, in winter of at least 83°, in summer at most 90°. If necessary the temperature is regulated by pouring hot whey (not exceeding 104°) or cold water over the curd.

The mold is then placed in the vat and two handfuls