298              Studies in the Manufacture of Surati Cheese

This work was, therefore, undertaken to determine the optimum conditions
at every important stage of its manufacture, so that the method may be
standardized even for a layman to follow.

                                EXPERIMENTAL

Equipment.—The main equipment (Plate XIX, fig. 1) required for the
manufacture of Surati cheese is simple and consists of the following:—
         Milk coagulating pan and water jacket,
         Basketing ladle,
         Bamboo baskets,
         Draining rack,
         Whey collecting tray,
         Cheese soaking basin,
         Salt sprinkling bottle,
         Thermometer,
         Acidity testing outfit,
         Milk and cheese weighing scales.

During the course of the present investigations fresh buffalo milk was em-
ployed. The milk was standardized to different fat contents by adding se-
parated milk obtained from the same lot of milk as used in the experiment.
A pure culture of Streptococcus lactis propagated in sterilized separated milk
was used for initiating the desired type of fermentation. Rennet used was
Chs. Hansan's standard liquid rennet extract. This was always diluted with
cold water just before use.

Manufacturing process employed.—Fresh milk after being toned and
filtered was pasteurized by heating it to 172°F. for about 20 seconds. The
object of this treatment was to destroy its microflora so as to enable the lactic
organisms introduced through the addition of the starter to grow unimpeded
and produce the desired flavour in the cheese. The milk was then put into a
coagulating pan. The temperature of the milk was then brought to the point
required. Starter was added and well mixed. Immediately after adding the
starter, the measured quantity of rennet diluted with water was evenly dis-
tributed into the milk and mixed for a few seconds. The renneted milk
was then allowed ' to set ' till a firm coagulum fit for basketing and
draining was obtained. This condition was indicated by a clean cut obtained
on the insertion of the forefinger into the coagulated milk. The coagulum
was then ladled out in thin slices into specially made bamboo baskets (Plate
XIX, fig. 2). These baskets had previously been prepared by washing with hot
water, keeping them soaked in a 10 per cent solution of salt in lukewarm water
for about 10 minutes, rinsing them out in hot water and finally thinly dressing
them with salt on the inside. The curd put in the baskets thus salted on the
sides and at the bottom, was also salted in the middle by dressing it with salt
when the basket was half filled and again on top after the basket was com-
pletely filled. Thus, a uniform distribution of salt in the body of the cheese
was brought about. The baskets were then placed on the draining rack to
allow the whey to escape and the cheeses to shrink. The escaping whey was
collected in a tray put underneath the draining rack. The cheeses were allowed