Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1873-07-09
agricultural.
Waste i'm Cheese Making.

Waste i'm Cheese Making.
1t was an old adage before the factory
system was inauguarated, that " it takes Il
lazy person to make good cheese" The
fact is, cheese making requires patience
and willingness on the part of its oper-
atives to let the curds do a good deal of
their own work. Rough handling and
violent stirring as are practiced by many,
esp cially when the curds are tender, will
as effeetually work off the butter as when
the cream is removed from the milk with
the skinner. Buyers often complain OF
this :" loss of the meat" and the thick
layer of cream on the whey watts is pretty
good evidence that the curds have been
improperly handled. Then there is more
or less loss in attempting to work in the
cream that rises on the milk during the
night. When an agitator is used, this diff
fculty is for the most part obviated, since
the gentle agitation of the milk during the
night prevents the cream from accumula-
ting on the surface; but there are a large
number of factories where the agitator is
not used, and where the lack of flowing
water will not allow its introduction. In
such cases. there will always be more or
less loss, in accordance with the manner in
which the milk and cream are handled.
At the last meeting Of the American
Dairymen's Association, Mr. Goodenough
of St. Lawrence Co., gave his method Of
working back the cream" together with
his general management of the curds, in
which remarkably good results were OBJ
tanned. and his statements and statistics
ELECTED deep interest in the convention,
Recently he has addressed letter to the
Secretary of the Association, giving his
process of cheese making somewhat IN de-
tail, and the letter is printed n the An
nual Report. just now come to hand. We
have no space in this connection to give the
letter entire, but shall present briefly some
of the leading features Of his process.
The evenings milk is cooled by dipping
and floating ice in a tin tub holding about
four pals, until the temperature Of the
mass is down to TO-; running water is
allowed to pass through the water vat
under the milk all night during hot
weather; in cool weather the water Is
shut off. as the design is, in either clse, to
cool the milk down to 6o0 and when this
temperature is reached, it is preferred that
the milk should stand STILL as Mr.. G. be-
lieves that agitation tends to separate the
butter from the casene and thereby cause
waste. Under this treatment, the cream
in the morning is lImpid aud light but
81 h. tbo
milk arrives in sufficient quantity to enable
the maid to kim at the same time that the
new milk is running in the Vat. Then the
cream should be removed with the dipper
and passed through the straIner with the
new milk, while the temperature Of that
in the Vat is at 100, add with the heat
turned on to secure this point, if necessary
gradually raising the heat to 80.
At this point, he says, if due care has
been taken and the milk in the Vat SUI
fciently stirred to secure an even temper
allure, there will be no more appearance Of
cream than on new milk, nor will il
separate any more readily The rennet i:
now added, and there should be evidence
of cosgulation within twenty minutes The
mass may be occasionally agitated up tC
this time, but after coagulatlon has com
menced, agitation should not be continued
as it tends to produce soft curd.
The sligh agitation of the surface o
the milk keeps the cream incorporated
with the milk until the action of the renue
is sufficient to retain it, and this is an i'm
portant point in avoiding waste. lu abou
fifty or sixty minutes, when the curd i
ready to cut. the horizontal knife is used
then the perpendi :ular knife, cutting the
mass into cubes; it is now left to rest 70
eight to ten minutes, when the curds ar,
carefully turned up with the hands, ant
the knife in skilful hand commences it
work. This is an important point wher,
there is much danger Of waste, and carr
should be taken never to cut fast enough
or stir hard enough to whiten the whey
1t should take at least fifteen minutes tt
cut vat sufficiently fine, and about two
hours-more or less, as the milk works fas
or slow-to raise the heat to go. Tn,
heat is then turned off and the curd al
lowed to rest, turning it up once in half o
three-fourths of an hour, until the acid i
sufficiently developed; the whey is Low
drawn, and cold water passed under the va
to cool the mass below 900, when the cure
is dipped to the sink. 1t is sailed at thu
rate of two and one-half pounds salt il
cool weather, and two and three fourth
pounds in hot weather, to 1000 pounds o
milk.
Mr.. Goodnough claims that under thi
process the cream of the milk is nearly al
retained in the curds, that loss from waste
is reduced to the minimum point, and tina
very fine quality of cheese is the result
The report from Mr.. Goodaough's factor,
for 1872 shows that ouly 37-1OO pounds
of niik were required for pound of curec
cheese. and the cheese was sold at a pric,
averaging sl3 43 per 100 pounds.
raj Neu Yorker.