Western Reserve chronicle. [volume] (Warren, Ohio) 1855-1921, 1866-02-07
Cheese Making.
Second Annual Convention OF the Ohio
State Cheese Manufacturers AssOcia-
ton.

turaI Editor of the Utica Herald.
The Convention met in Cleveland, Jan
25th and Goth. Mr.. G. Armstrong, of Ge-
auga Co., was President. The Reserve
Counties were generally represented, and
although the published proceedings do
not reveal any delegates from Trumbull,
we suppose it was represented. We copy
the address from the Herald.
In his opening remarks, Mr.. Willard
alluded to the primitive method of con-
ducting dairy operations in the days be-
fore modern improvements had been in
troduced, the rude method of making
and packing cheese, and the consequent
low prices obtained. Great as the pro-
gress of improvement had been, much re-
mains to be done. There was still great
waste in cheese-making, and this waste
was mostly in the oily particles of the
milk. Vast quantities of this matter was
allowed to pass of with the whey, and
certain practices demanded immediate
correction. The flavor of cheese had
been improved in large number of fac
tories and private dairies during the past
year, and this effort on the part of dairy
men has kept up prices. Efforts in this
direction must be continued, and cheese
made attractive to customers. People
were fond of foods that were palatable
and attractive, and would purchase them
at high prices; but it was useless to try
to force upon the home market a poor,
spongy and putrid lot of rubbish, such as
was manufactured few years ago. Such
cheese could only be sold in limited
quantities, at low rates, and to a certain
class. He pointed out the manner in
which cheese could be improved in flavor
by manufacturing and in curing, giving
the result of some new experiments
which had been conducted on his dairy
farm, as a test of this matter. In man
ufacturing, the first requisite of success
was to have good, clean, healthy milk
upon which to commence operations.-l
The nature of milk ferments was imper-
fectly understood, and it was wonderful |
what a small quantity of ferment would |
taint large quantity of milk. Dairy
men were negligent about cleaning pals |
and dairy utensils properly. They were
often careless in allowing dirt and filth to !
drop in the milk while milking, or add
ing feverish and partly decomposed milk |
to that which was good This bad prae-
tice tainted milk and caused trouble in
high flavor. Ferments were
often induced which it was very difficult
to control. These ferments we're some
times of such a bad character that the
curds foated upon the surface of the
whey before they were of proper texture
for the press, often causing the loss of large
quantities of cheese. He gave his views
as to the manner of treating floating
curds, and the best way of conducting
operations so as to save the cheese. Fer
ments were more active at from 20 de-
grees to 100 degrees. They could be
checked in a measure by reducing tenn
perature and by addition of salt The
cheese should be cured in low tempera-
ture. Milk was often tainted from the
use of putrid rennet. The rennets obtain
ed in large cities like Boston and New
York, were mostly of very bad charac-
Ter. The calves, before they were killed
we're IN a starved condition, and the stom-
ach highly infamed; then when saved
we're little better than putrid animal mat.
Ter, and when used for cheese making,
poisoned the cheese. Cases of poisoning
rom eating factory cheese had occurred
Turing the past season, and there was l
good reason to believe that it was the re-
,ult of using bad rennet. He did not be-
ieve any better favored cheese could be
made by the coarse curds" process
han by the ''fne curds," if a proper at
,ention to the management of the acids 8
vas had in either process, but a larger J
quantity could be secured by the coarse {
,urds process. He showed from analysis S
hat nice, mellow, palatable cheese was s
lot chiefly due to the butter it contained, I
)ut on the other hand, to a nice admix- {
ure of moisture among all PARTICLES {
The analysis of the finest English cheese |
that which was sold in the market for e
4(925c. per pound, in gold, con- t
aimed much less butter and a higher 4
,er cent. of moisture than the best o
american cheese. The difference in i
Moisture alone was seven pounds to the t
hundred weight, very important loss to 7
he American dairymen. The great point a
q the future manufacture of cheese was l
o produce fine favored, mellow, rich d
asting, high priced cheese, from milk y
ot particularly rich in butter. By the n
ew system of manufacture it coald be 81
one, and immense sums in the aggregate p
lved annually to the dairy region. This u
oint was new and had not been before o
resented to the American dairymen.- a
he speaker gave description of his tour s.
4 Orange county, and the practical adj p
antageS of manufacturing butter in fac Of
ories connected with skim-milk cheese. CT
his was an entirely new feature in dairy n
perations, and was destined to work i'm fe
ortant changes in the system. The plan al
omitted of various modi6cations-someT L
MI T11a "a lrr oh ~
ould take off only a portion of the but RI
II, but yet get as good a product as was ii
DIV being manufactured. 1t opened up SO
wide field for experiment to determine W
DIV far the skimming of milk could be OF
Irried, and yet obtain mellow, rich, 1t
Id high favored cheese. 1t was believ- in
that markets could be-opened to take tn
rge quantities of skim cheese. 1t was co
well adapted to long voyages and or
ot climates, and was relished by the in ol
abitants living in such climates whose de
omachs could not endure fat food. The
i'm milk was highly nutritious, contain
G more of the nitrogenized elements of
cd than whole milk cheese. He show Y
from analysis that cheese was one of th
Ie most nutritious articles of food in COM wa
on use; that it was pound for pound. or
7ice as nutritious as beef, and yet the co
st of a pound of cheese was much less Of
AN two pounds of beef. When the wa
,ople began to understand that cheese 1e
as not only one of the greatest luxuries da !,
r the table, but at the same time con- IN
ined more nutrition than other articles q ne
food and at less cost, more would be nr
ten on the score of economy. The ny
ices obtained for cheese had always lei
'en too low. Cheese could not well be ne
forded under 20 cents per pound, ac- ma
riding as other products were selling, M m
ID considering the rates of gold. should IN
made to reach that figure. The cost re'