Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1874-02-20

help; and he who pays dog tax to the col
lector, usually pays il ten fold from the pro-
fits Of his business. Cows will pay for kind
treatment and it is a serious matter to dis
turb their natural quietness, as cheese max
crs well know, from the pernicous results
flowing from over-heated milk. Thus
dairyman should not only treat his COWS with
becoming tenderness but also require his
boys and hired help to do likewise.
The Dairy system.
Never having myself visited cheese fac.
tory, would say that all know Of factory
cheese making is gathered from parties fa-
miliar with that business, and from a few
other sources. My experience has been with
the dairy cheese business, continuing from
my boyhood to this date. purpose to speak
Of the daires Of this town, more especially
of my fathers. Owing to the difficulties in
cident to cheese making, the number of dali
| ries in this town have diminished oflate years
about one half, while the manufacture Of
butter has largely increased.
Requisites for Making Good cheese.
First of all is pure sweet milk, drawn
from the udder with great care aud neat
ness. The utensils most needs be kept per-
fectly sweet aud clean. The item Of TEN.
porature of the milk before il is turned into
curd is of vast Importance Then should
come thorough understanding Of turning
out good cheese. We make butter me.
chanically, while in cheese it is both me-
chanical and chemical. Hence the DIFF
fculty Of cheese making.
I Milk is easily tainted, and when once in
that condition no good article Of cheese can
be produced from it. When subjected to an
analysis, milk Of an average good quality is
composed, in one hundred parts, as follows
water, $40; butter, 3.43 caseine, 3.12
milk sugar, 5.12; mineral matter, .93. 1t
is truly wonderful that an article Of food
containing so much water should be so val.
liable to mankind. The annual product oI
this important article in the United States is
estimated at S500000,000. The Hon
Harris Lewis says Milk comes to us load
ed with germs prepared for its own destruc.
tion. To illustrate his meaning: we are
all aware that whenever vegetable or animal
life is deprived Of its vital forces, j. e., dies
then follows change, and this change il
either decay, fermentation, or putrefactOn
BY the use of the microscope we discover
that wherever putrefaction or fermentation
exists, there will be revealed the presence o
living organisms or fungi. During the heat
ed months this fungus exists in the dust oI
the air, and pervades oil substances. No ar
tclc is sooner corrupted by these influences
than milk; and unless we take the requisite
| ht,AN n,
cheese. To prevent all such depredations o
these minute organisms, dairy utensils shoult
be scalded in boiling hot water. Prof. Cald
well of Cornell University, says: "Th
: great power Of the pores Of fungi to retail
their vitality gives them another strong hol'
on life; they can be dried, frozen or heate'
in many cases to temperature short Of 2l!
} degrees without injury. When any decay
ing substance is known TO exist in or abou
the pastures it should at once be removed
and buried. Ii is not unfrequent for y dair,
or factory to lose their entire product unit
the presence Of carriOn was discovered in tn
pasture and removed.
Probably no season will often occur NOR
favorable for making fine dairy goods tina
the one Just closed. A cool, dry season
much against the termination of fungi
, while hot, wet one is sure to give untol
} trouble to the dairyman who fails to guar
against the existence Of these milk-destroy
ing germs. The cheese fly, whose larvae
deposited in the cells of cheese is tronbl
unknown to butter makers and If not prop
: erly guarded against will do great mischief
| Consequently cheese have to be'daily inspect
al nd IN, kbak
may be prevented.
Operations and Fixtures.
+, Of the dairies in this town, only one use
the Oneida vat The others still cling
tho cheese tub and drain. These, with a req
: uisitc number Of hoops and presses, are q
$ that is required 10 the manufacture Of dair
cheese.
To make new milk cheese, we will" do
: the nights milking at or before sundowr
! straining the milk into a large tub, ard afte
: waiting short time for the animal odor
pass off and the milk to cool, we add a sma
quantity of prepared rennet, which will pre-
duce coagulaton, or convert the milk int
curd and whey This is the chemical opera
ton, and it is particularly necessary that tn
, combination should be in exact proportions
, The curd is then broken and placed over tn
drain vat, and the whey drawn of. Her
the curd is spread out thin to prevent sourin
and loft over night.
4 The mornings milk is treated in precisc
=. the same manner except quantity of th
q whey is put into a can or kettle and place
on the stove. After the whey has been proT
erly extracted from the mornings curd, tina
: aud the nights curd are sliced up togethe
h and put into the cheese tub, where it is thoI
}. oughly incorporated. The whey in the ca
having become heated to the desired ten
peraturO is now poured on to the curd
o scald and render it of cheesey texture TIL
!. scalding whey is drawn off and the curd tie
s up in strainer cloth, aud u weight place
thereon to make the pieces cohere, and I
more thoroughly extract the whey aite
this come sailing and preparing the curd iC
the press.
When placed in the press, the pressur
should be applied lightly at first in order I
retain the finest elements of the cheese. Al
II, ter remaining in the press twelve hours tn
I cheese should be taken out, trimmed and iu
verted in the hoop and returned to the pres
for another twelve hours.
. . Rennet will not produce cOagulatisn whe
! milk is heated above 100 degrees, while th
|, proper temperature to produce tho best re
suits is about 80 degrees. Salt should nc
= be added when the temperature is above q
y degrees; the rule being one ounce TO thre
y and one-half pounds Of curd, varying as tn
. season Of the year advances. More salt
= required in hot weather than in the ia
months.
X. A. Willard claims that cheese may nc
i, be injured by slight use Of the skinner, o
: a loss Of portion of the cream will not in
. jure the cheese. Many cheese makers VIII
, use the New York vats do not run up thei
milk but turn on tha watar M In thu cas-