(3) It appears to cause mottled cheese. [Illustration: FIG. 47.--Continuous pressure gang cheese-press.] [Illustration: FIG. 48.--Filling the hoops and pressing the curd.] The commonly used gang press may or may not have an arrangement to cause continuous pressure to be applied to the cheese (Figs. 47, 48). When fresh cheeses are first placed in the press, the pressure should be applied very gradually. The curd, after being cut through the mill, will have many exposed fat globules. A heavy pressure at first will force out the whey set free by the extracting power of the salt. The whey will carry away the exposed fat globules, and therefore reduce the yield. As soon as white whey starts from the hoops, the increased application of the pressure should be stopped until the whey regains the appearance of clear brine. More pressure can then be gradually applied until full pressure is reached. The cheeses should remain under heavy pressure for one-half to one hour, when they should be removed from the press and dressed. +207. Dressing the cheese.+--When ready to dress the cheese, the press is opened and the hoops turned down. The hoops are opened so that the bandages can be lapped over the top of the cheeses about 1½ inches. Before turning a bandage down, it should be carefully pulled up to remove any wrinkles from the sides of the cheese, but not hard enough to pull it free from the bottom. After it is pulled up, the bandage should be lapped over the top about 1½ inches, and if not even should be trimmed with a sharp knife. It should then be sopped down with warm water. Plenty of warm water to wet the bandage and cloths helps to form a good rind. If starched circles are used, one should be placed on the top of the cheese and sopped down with warm water. If not, the press cloth should be wrung out of warm water and put on smoothly, so there will be no wrinkles. The hoop is then put together and placed back in the press under heavy pressure for twelve to eighteen hours. The pressure should be sufficient to cause the curd particles to unite so that the surface of the cheese will be smooth. The next day the cheeses are taken from the hoops and placed in the curing-room. If they do not come out of the hoop easily, they may be loosened by cutting between the sides of the cheese and the hoop with a knife. A special thin-bladed knife for this purpose is called a speed knife (Fig. 49). Care should be taken not to cut the bandage when trying to loosen the cheese. If starched circles are used, the press cloths are removed from the cheese, when they are put in the curing-room. If neither starched circles nor press cloth are left on the cheese in the curing-room, the rind will crack on account of drying out on the exposed surface. This allows mold and insects to enter the cheese. The flavor, body and texture and color of the cheese are all dependent on the skill of the cheese-maker and the quality of the milk from which it is made. The finish is dependent