Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-09-06
Mr.. Wizards Lectures at Or0n0.

has to contend, is that of
floating curd. Floating curd is the result
of tainted milk. The manner in which it
has been successfully treated, is as follows
draw the whey early so that the acid may
be developed by exposure to the air, and
then grind in the curd MILL Heat does
not cook or scald the floating curds. Float
ing curd, after being taken out of press, of
ten rises like loaf of bread, giving out
bad odor. The process adopted by Mr..
Irons, a young Englishman, in heating
floating curd, is as follows: Pack the curd
in large heap in the vat, leaving space
in the middle for the whey to drain off.
In fifteen minutes invert the heap, without
breaking, if possible. Let this remain until
the acid develops. then break into three or
four pieces to cool. After fifteen or TWEEN
ty minutes remove it to the sink and break
into small pieces. When the temperature
falls to seventy or seyenty-fve degrees, it
should then be ground in the curd mill,
after which it should be sailed, using two
aud half pounds of salt to one thousand
of milk. 1t is better though to put into
press ten minutes before grinding. Mr..
Moon, manager of the North Fairfield fac
tory, uses the following process in the treat
ment of tainted milk. The milk is given
a thorough stirring and cooled at night;
in the morning, stir and heat the milk
quite rapidly add an extra amount of rem
net, cut the curd and draw the whey close
ly; heat gradually to a temperature ofnine-
ty-eight degrees; let the Tactic acid form
more than usual; salt and expose to the
air from one to three hours; put to press,
and the next morning remove the hoop
and perforate the cheese with small wire,
in order to allow any gas. which may be
il it, to escape. Then take il to the cur
ing room and treat as usual. The grind
ing of the curd in a curd mill is always es-
sential where tainted milk has been used
In cheese factories where one or two watts
are used, it will be convenient to use a vat
with the heating apparatus attached. In
large factories a steam boiler is employed !;
it is better to heat with hot water than by
any other method. Among the self-heat-
| ers the Oneida vat is liked very much
The cUrds should be made acid, for if they
are not they will be soft. When the curds
are too sweet, some whey should be ap-
! piled The application is notso much need
ed at the factory as at the farm, since the
milk in being transported to the factory
| approximate more or less to an acid char
acter. When the milk has been reduced
at night to forty-ive degrees, some whey
may be used in the morning; it must not
however, be used at random When skill
fully used it produces excellent results
The animal heat should be Invested from
the milk at night, for cheese manufacture
There is no objection TO using pure anno;.
TO for coloripg, but the article is very often
adulterated, sometimes making poisonou,
preparation. The manufacturer of cheese
should therefore guard against using az
impure article. A recipe for the prepare
ton Of annotto is as follows: To four lbs
Of annottO add two pounds concentrated
POTASH, five ounces saltpetre, one and {
half pounds sal soda and five gallons boil
ing water. Put the ingredients into a tub
pouring in the boiling water. Envelop tn,
annotto in a cloth and as it dissolve
squeeze it into this liquid. Two ounces i
sufficient for one hundred pounds of curd
Another recipe IS, to eight pounds of euro
annotto add three pounds Barrctt's concen
trated potash, putting the mixture into
cask pour on boiling water and stir fre
quently until it is all dissolved; dilute thi
with water so that one pint will color fou
hundred pounds of milk In colorin
cheese, the standard of the desired shad
is fixed by trial The knife formerly use,
!, to cut curd with was made of wood. Va
rious kinds of implements have been de
: viscd, but the one which gives the creates
satisfaction is the gang of steel, polishe
!, blades, which cuts the curd in q yer
smooth manner. Perpendicular and hor
zontal knives are used together, and Civ
general satisfaction; they save labor an
do the work well. The object of usin
knives is to favor the escape of the whe,
The term cooking applied to the warn
ing of the curd, is a misuomer; neitht
milk nor curd is cooked; no part of Ii
process requil es a temperature above OF
hundred degrees. Fine quality and GOO
flavor are not obtained by high temper!
ture. Neither butter nor cheese are in
proved by cooking; heat is used to fay'
the expulsion of the whey by inducing
certain degree of acidity. The separate
> Of the whey from the curd should be slo'
otherwise Q loss of oily particles will resu
: consequently heat should be apple
: gradually. II cheeses are good, whey vi
! not leak out after they are taken from Il
70 hoops. If the acid is developed too Ion
= too much whey will leave the cheese, al
IL if not long enough, too much viii be +
p tanned. Salt is used to give flavor to t
le cheese aud to prevent It's putrifaction.
5 Some foreigners like strong r faint,
a' cheese, but such is not generally the ca
IL in America. The salt should be apple
u when the curds are cool, seventy-five d
y grees being the maximum temperature
~ hardens warm curds. Whey should
l thoroughly expelled before sailing,
y much of the salt will be lost in the esca
'e of the whey. Too much salt prevents t
IL early ripening of the cheese, consequent
the amount should be adapted to the pl
We pose. Salt checks the acidity of the cul
y In spring it requires from two to two a
AZ a quarter pounds, and in hot weather fro
le two and half to two and seveu-teutl
nc and sometimes three pounds OF salt for 0
'g hundred pounds of curd or green chez
d In England one pound of salt is used
H. every fifty-six pounds of curd. Salt is I
NC always pure even though it may apps
NC clean. Common barrel salt should not
III used for either butter or cheese. The Al
'ol ton and Liverpool brands of salt are go
Salt should be purchased only of relia
lot dealers. The Onoudaga mandatory
so New York, makes very good article
vet This is much cheaper salt than the
III ported kinds, and the best grades are RI
re- able for GARY purposes. Salt should
ca dry, fine grained, crystalized, of a cl
'lA white color and without odor. The m
ol agitator which is used to prevent any
0, ing of the cream is largely employed
nu cheese manufactures. Ice, when used
'u' cool milk, should never be brought in