Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1871-08-12
Gbe 1airp.
FLOATING CURDs.

OF sycamore, ILL.,, read IN essay on noatlng
curd. The essay was valuable one.
We give the following extract from it which
may be useful at this time:
Floating curtls that have come under my
observation have appeared in the latter part
of July, through August and until frequent
rains in the fall. During this time water in
streams and sloughs are more or less foul.
Even if running this water has much foreign
substance in it. which must have II dcleteri-
Gus effect on the milk when taken into the
cows stomach--as cighty-three per cent. of
milk is water Nine-tenths of floating curds
result from the use of such water.
A second cause is improper care of the
milk The animal heat and odor not being
expelled soon will cause floating curd But
the best of care of the milk will not prevent
them if the water is bad. We must have
pure, cold water.
The leading characteristics of the affected
milk are:
|. Emitting IN offensive odor when the
cover is removed.
,. Has IN unusually sweet taste, very I'M
like the taste of pure, good milk.
We manage such milk rs follows.
|. When very bad send it back
=. When we can work 1t up we apply the
heat us soon as the vat is sufficiently full and
rs soon ~ possible raise it to II temperature
Of 49, constantly stirring the milk, to allow
the odor to pass off. We then put in rennets
sufficient to thicken to consistency of thick
cream in from fifteen to twenty minutes
then let 1t stand until sufficiently coagulated
usually longer thar for pure milk. The
curd is always very tender.
We then cut the curd very carefully, per-
pendicularly and horizontally. and immcd-
atcly apply the heat When it reaches 500
we cut again quite fine and raise the temper
allure to $50
The whey has IL blucish green appearance
and II slight foam on the surface.
If the curd floats we draw the whey ut
once; if not, we let it remain until thorough
ly cooked. We then draw the whey, let the
curd back in the vat with IL chance for drain
ing through the center and on each side.
If the curd all tloated we let it remain long
er in this way than would otherwise be nee
essary Then we cut it into square pieces
't'l't luIu IL oNcI ioI tiic putpOsc vi ui'thiHS'
There is no body to the curd but it has the
appearance of sponge; the cells filled with II
gas, emitting an offensive odor. None of the
cells open to the surface. This gas cannot
escape until the mass is broken up. For do
ing this we use the common curd mill. We
cut the curd into convenient sized pieces and
cut us fine rs possible by running it through
the mill ut least twice. Especial pains is
taken to let the curd cool before sailing and
putting to press. We use the mill over the
curd sink to drain and cool better. When
cooled to ut least scventy-fve degrees, we
salt two and fourth pounds of salt to
one hundred pounds and put to press.
No cheese maker claims TO be able to make
a prime article from sucn milk, but our
cheese so made kept their shape, had II
smooth surface, and were sold with the 9TH
ers without loss
The process of grinding is the most sue
cessful way of treating II floating curd, and
that it is IN advantage III treating all cnrds,
! have not the slightest doubt. Without it,
it is almost impossible to cut the curd per-