"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. "After the milk is pasteurized and acidulated three-fourths per cent of first-class starter is added and the vat is heated to 85°. It is set with rennet, using 2 ounces of rennet per thousand pounds of milk, so that the milk begins to curdle in 7 minutes and is cut with three-eighth inch knives in 25 minutes. All portions of the work after adding rennet are carried out in an unvarying routine manner, according to a fixed-time schedule every day. As soon as the rennet has been added the cheese maker is able to calculate the exact time of day when each of the succeeding operations should be performed, and the work of making the cheese is thus simplified and systematized. It is possible that the routine process here described may be varied somewhat with advantage at different factories." This cheese usually lacks characteristic Cheddar flavor or contains it in very mild form. It therefore satisfies only those who seek very mild flavored products. Efforts are now being made to find a flavor producing substance or organism which will bring the flavor of this product more nearly to that of typical Cheddar. +218. Club cheese+ is known by a variety of trade names. It is made from Cheddar cheese, so that it is especially liked by persons who care for strong Cheddar flavor. It has a soft texture so that it spreads easily, and is therefore much used for sandwiches. Well-ripened or old Cheddar cheese is ground in a food chopper. The older the Cheddar, the stronger will be the flavor of the club cheese. Cheese of good flavor should be used. In order to do away with all lumps in the texture, it is sometimes necessary to run the mixed cheese through the food chopper a second time. While all lumps must be worked out, care should be taken not to work the cheese so much that it will become salvy and sticky. Usually a little pepper is added, to give the cheese a biting taste. Some manufacturers add a great variety of substances, but these are not necessary and destroy the flavor of the cheese.