Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1873-08-20
Cheese Factories.

A practical cheese manufacturer gives the
following suggestions in the Maine Farmer
concerning these institutions: In opening
cheese factories it is very essential that they
should be started upon the right principles :;
and the patrons should understand that much
of the responsibility rests with them The
manufacturer should be held responsible tor
the proper manipulation of the milk and curd
and the care of the cheese, and that is all
that can be imposed upon him. 1t is impCs-
sible for any manufacturer to make a good
article of cheese from impure, tainted, OF
sour milk. Unless patrons exercise the ut
most care the probabilities are that the
cheese will be below par, and, as a matter
of necessity, all the blame must fall upon the
manufacturer.
Among some of the causes of poor cheese
L may mention:
1. Unclean milk. See that your cows
have clean, dry place TO lie careful hand.
to milk and have the milk strained at once
2. Diseased milk. Cheese makers are
many times sorly puzzled with curds acting
strar gely, and which despite their best effort
only result in an almost worthless chees.
The difficulty is often caused by unhealthy
milk, which some patr Ms have sent in. H.
SIS worth of cheese.
8. COWS sometimes eat Objectionable weeds
which give bad favor to the milk, and also
to the cheese. For several weeks during TIT
drought, in the summer of 1871, it was very
offensive to stand over vat OF curd during
the cooking process, due mainly to cows eat
ing weeds from the woods and drinking i'm
pure water; yet custom ers would wonder
w hat tho m had A0pa -, l..
cheese such an unpleasant flavor.
4. No milk is good that comes from COWS
logged or over-drlven from the pasture to
the stable. In this care there is great
falling of in quantity, 80 patrons are thereby
made heavy losers in reputation. We must
learn that cows with full udders cannot
be raced with IMMUNITY, and that dogs are a
nuisance on dairy farms. We may remark
in this connection that the practie of scold-
ing and kicking the cows about by incompe-
tent and brutal mixers is not only an act OF
cruelty and very bad policy pecuniarily to
dairymep, but it also ADDS its mite TO the in
jury Of the milk.
3. No milk is good which is made from
filthy, stagnan. water OF slough and frog
yard. THIS needs no comment.
3. Failure to remove natural heat from
milk. A whole article might be written Oh
this point. Patrons must exercise the utmos,
care with their nights milk, setting it IL
water drumming if possible) over night witt.
the cover partly off. the cans two-thIrds full.
and the water above tho milk. Empty To-.
gether in the morning, filling the cans.
and strain the morning milk by itself. Sc,
in water with the cover off until it starts
Milk should not be lett over night in barns
stable, OF house cellars.
The question has been asked me s'Is there
any harm in feeding whey TO mich COWS? p
L have always used my Influence against thi,
practice, but have not until lately seen an,
authority. Mr.. x. A. Will I'd, doubles.
the best authority in the United Ssstes, in q
long editorial in Moores Rural Neu Yorker
makes strong argument against the prac
tice, both a. making the milk very poor ano
also as impeiring the health of COWS.
He gives the analysis of whey as follows
Water, % II; butter. 35 =; casein, Al albu
men. 81; milk sugar, asa tactic acid, As
ash, SO. Total 100.