Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1873-05-09
Cheese Factories.

4 practical cheese manufacturer,
at the East, gives the following sug-
gestions in the 4Nulne Farmer. con-
corning these Institutions: In open
ing cheese factory it is very essen
tial that they should be started up
on right principles; and the patrons
should understand that much of the
responsibility rests with them. The
manufacturer should be held res.
ponsible for the proper manipula-
ton of the milk and curd, and the
care of the cheese, and that is all
that can be imposed upon him. 1t
is impossible for any manufacturer
to make good article of cheese
from impure, tainted or sour milk.
Unless patrons exercise the utmost
care, the probabilities are that the
cheese will be below par, and, as Il
matter of necessity, all the blame
must fall upon the manufacturer.
Among some of the causes Of
poor cheese l may mention:
!. tnclean milk. Sec that your
COWS have clean, dry place to lay,
careful hands to milk and have the
milk strained at once.
.. Diseased milk. Cheese makers
are many times sorely puzzled with
curds acting strangely, and which,
despite their best efforts, only re-
suit in an almost worthless cheese.
The difficulty is often caused by I'M
healthy milk, which some patron
has sent in. In this way the milk
from one COW may spoil SIS worth
of cheese.
3. Cows sometimes eat objection
able weeds which gives a bad flavor
to the milk, and also to the cheese.
For several weeks during the
drought, in the summer of 1871, it
was very offensive to stand over
vat OF curd during the cooking pro-
cess, due mainly to COWS eating
weeds from the woods and drinking
impure water; yet consumers would
wonder what the manufacturer had
done to give the cheese such an un-
pleasant flavor.
4. No milk is good that comes
from COWS logged or oyer-driycn
from the pasture to the stable. In
this case there is not only falling
Oft in quality but also in quantity,
so patrons are thereby made heavy
losers directly, while the whole
company loses in reputation. We
must learn thai COWS with full nd
ders cannot be racefwith impunity
and that dogs are nuisance on
dairy farm. We may remark in
this connection that the practice of
scolding and knocking the COWS
about by incompetent and brutal
mixers is not only an act of cruelty
and very bad policy pecuniarly to
dairymen, but it also adds its mite
to the injury Of the milk.
5. No milk is good which is made
from filthy, stagnant water Of slough
and frog-yard. This needs no com
ment.
6. Failure to remove natural heat
from milk. a whole article might
be written on this point. Patrons
must exercise the utmost care with
their nights milk, setting it in
water drumming If possiblc) over
night with the cover partly off; the
cans two-thirds full, and the water
above the milk: Empty together in
the morning. filling all the cans, and
strain the mornings milk by itself.
Set in water with the cover off until
it starts. Milk should not be left
over night in barns, stables or house
cellars.
The question has often been asked
me, "Is there any harm in feeding
whey to mich cows?" l have always
used my influence against this prac
tice, but have not until lately seen
any authority. Mr.. X. A. Willard,
doubtless the best authority in the
United States in a long editorial in
Moore's Rural Neto Yorker, makes
a strong argument against the prac-
tice, both as making the milk very
poor and also as impairing the
health Of the cows. He gives the
analysis of whey as follows: Water,
93.12; butter, .35; casein, Al;
albumcn, .3s; milk sugar, 4.54;
tactic acid, AS; ash, 90. Total,
100.
The butter is taken off before
feeding, leaving only the casein
which can in any way enter the
composition of the cheese; SO it
will be seen that feeding cows with
whey is only a sly way of watering
milk and should be treated as such.
Brood Mares in Spring.
Having for twenty years been a