Rutland weekly herald. [volume] (Rutland, Vt.) 1859-1877, 1873-07-10
HOUSE, FARM AND GARDEN.
Making Cheese from Old and New
TiIk.


milk kept in perfectly good condition
for AS hours will make as much cheese
as new milk ?-SUBsORIBER, Waterford.
We do not say but it may be possible
to make as much cheese from milk kept
in good condition for As hours as from
new milk and yet, under ordinary man
ufacture, loss would be likely to result
in working milk 48 hours old. One OF
the leading causes OF loss in cheese max
inc is the waste of butyrOus matter.
When the cream has once separated from
the milk, it is difficult to place it back
again in the same relative position that
it at first occupied If the butter is to
be retained without loss, the oily parti-
Giles must be pretty uniformly diffused
through tie milk in their original form,
so that as cOagulatiOn takes place they
are caught and held in the caseine. And
| the art of the cheese maker is to use such
skill in the manipulation Of his curds as
| will retain these oily particles in their
relative position and not press them out
! by rough handling or overworking. If
/ the oil is distributed in a uniform man
| ner through the milk, the cassine, it is
| evident, will have greater power to hold
/ these little particles of oil than it would
were the particles of oil unequally distri-
| buted. as part of the milk is then eX-
| cessivelv rich at the expense of another
| portion which is comparatively poor,
| having parted with its butter This not
/ upfre0uentlY takes place when a con-
| siderable quantity of cream has once
/ risen on the surface. and it is attempted
/ to work it back. The cream will be
! found in layers of milk, thus making
them excessively rich, and consequently
! there is too small proportion of caseine
| to hold the oily particles with sufficient
! tenacity during the process of cheese
/ making. and hence they are in part lib
/ Grated. and pass off with the whey.
| This is especially the case where extreme
/ care or gentle handling of the Curd is not
/ practiced
/ The whole question of loss, then, de
! ponds upon this matter of saving the oily
/ particles of the milk and retaining them
| in the curds until they have become as
| simulated or intimately mingled with the
| other constituents of the cheese during
| the process of fermentation and curing.
! Will not more cream separate from milk
! kept IS hours than from new milk !?
| Can the cream be kept from rising on
| the milk when it is kept 4S hours or,
! if it rises, can it be worked back again
/ by any process of cheese manufacture
| that will entail no waste? If there Is
/ no more waste of cream in working the
! old milk than in working the new, then
! quite as much cheese can be made from
! the old milk as from the new; for there
/ is no other constituent of the old milk
| that would be likely to 60 to waste more
| than in the new, provided it is kept
| sound and in good order.
| The use of an agitator worked by the
| waste water of the vat prevents the
| cream from rising to a large extent
! where the nights milk is held over till
next morning; but whether the agitatOr
| kept moving for 48 hours viii give the
same results without damage to the
| milk, is a question which can only be
! determined by experiment. 1t is posi-
| BILE that the continued agitation of the
milk for that length of time may Ope-
| rate somewhat like the churning process,
| causing particles of butter, more or less,
| to form in the milk. To keep milk
! sweet for As hours, it must be thorough
| ly cooled as soon as drawn from the
| COW and kept at low temperature, and
/ if left at rest for that length OF time, the
cream will be all up, or at least as much
! as will rise in the ordinary process of
| setting milk for butter making 1t
would be difficult, we think, to work
/ such cream back again in the milk and
carry it through the process of cheese
/ making without loss, and much more
/ loss than would result in the handling of
| new milk for the same purpose. Of
| course, improvements are being made in
/ cheese manufacture from year to year,
and the time may come when loss from
this waste will be reduced much below
that which now obtains; but under the
! process of cheese making, as usually
| conducted at our factories, we could
hardly expect to see so large a quantity
| of cheese made from milk As hours old
as from milk held the ordinary length of
time for the manufacture. Rural Neao
Yorker