Orleans independent standard. [volume] (Irasburgh, Vt.) 1856-1871, 1870-08-30

flavor of the cheese. To prepare rennet
the stomach selected should be emptied
and all specks removed 1t may be blown
up like bladder or be slightly sailed and
stretched on a forked stick, and hung up
in moderately warm, dry atmosphere to
dry. Stone jars should be used to hold the
rennets when they are stepped as no first
class cheese can long be made from rennets
kept in wooden tubs, in consequence Of the
faint which will be communicated. The
whey as it runs from the vat should never
be used for sleeping the rennets until the
albuminous matter has been removed
New rennets should not be added to old
ones. Rennets should not be allowed to
float but should be kept down by stone.
1t is best to prepare the rennets in March
or February. Rennets should be prepared
two months before using.
Associated dairying was first practiced
in Switzerland and France and grew out
of a necessity. 1t was found that good
cheese could not be made from two or
three COWS and so number of men who
could keep but two or three COWS each unit
ed their products and SO formed the first
associate dairy company. Associate dairy
ing has been very successful in the United
States. In cleanliness, care of milk and
stock, the diaries of England are in adj
vance of those in America; but in dairy
machinery and its appliances America
leads England The charge for manufac-
turing cheese is generally rs cts. per one
hundred lbs, and sometimes 81 per one
hundred pounds. The art of cheese dairy
ing is to extract the butter and caseine
from milk. The Germans like strong
cheese. The English taste has changed
materially within the last half century. 1t
now requires a mild flavor and mellowness
of texture, cheese that readily disolves I'M
der the tongue, leaving a nutty new milk
taste in the mouth. The quality of the
cheese depends much upon the ripening.
If properly ripened it is mellow, appears
rich in butter and melts in the mouth
Cheese of the best material may be tough,
poor and unpalatable if not well ripened.
An analysis of English Cheddar cheese
| gives the following results: Water, 1892
milk, sugar and Tactic acid, 90; butter,
1915; mineral matter, $50; caseine, 28.12
total, 10000. There is 2150 nitrogen in
| the caseine and 115 salt in the mineral
matter. Good cheese then contains about
"a per cent. of water, and less than one
per cent. of sugar of milk and Tactic acid
One essential quality in cheese is that it be
not likely to decay. American cheese is
liable to decay. This defect, however, has
been very much lessened within few
years. Cheese should keep for several
months.
The American process Of manufacturing
cheese is similar to that carried on in Eng
land in the manufacture of the Cheddal
cheese. Set the milk at a temperature OIL
from 70 degrees to 50 degrees, and cut the
curd before heat is applied. Raise the
curd to a temperature Of from 98 degree
to 100 degrees drawing off the whey in
half an hour. Then take the curd out L
cool after which put in press 10 minutes
grind il in the curd mill and after sailing
/ z lbs. ofsalt to ll2 lb. OF cheese put il
press at temperature Of So degrees. W.
mag learn from the Cheddar process I>t
to study the condition of the milk ID, t
set at a temperature Of from rs. degrees tc
50 degrees; Sd, to draw whey early 4th
to expose the curd for quite length o
time to the atmosphere to perfect its ascid
ity after the whey IS drawn off; 9Th, to pa
in press before sailing at a temperature o
from so degrees to 65 degrees 9th, to grinC
in a curd mill and then salt. The sal
should not be applied when the curd is a
temperature above rs degrees. The ex
posure of fine curd to the air improves tn,
texture and flavor of the cheese.