The Rutland daily globe. [volume] (Rutland, Vt.) 1873-1877, 1876-01-21
DhIRYMAN'S ASSOCIATION.
TuE SECOND DA1,s ps0CEEDfNG


Papers Of L. B Arnold. Hon. Harris Lewis,
W. L. Rutherford, Mrs. T. L. Hopkins,
Hon. T. s. Gold, Prof. N Cressy-Centon-
NAL roceedings-Report Of tho Special
Committee.
The morning session of Thursday was
well attended. There was quite an Access
sion to the ranks OF the Vermont dsirymen,
and quite d number from New York.
Among the prominent arrivals were Hon.
Harris Lewis, Hon. y. a. Willard, Hon.
VIM. NJ. Holmes, of New York Hon. T.
5. Gold, of Connecticut Prof w. Cressy,
of Amherst college; Hon. Henry Lane
and Hon. L. S. Dana, of Cornwall.
PROF ARNOLD on CHEESE MAKING.
Mr.. Arnold Of Rochester, He takes the
position that the cream can all be incor-
porated into the cheese, though great
many fail to do so. So long as cream re-
mains sweet 1t can be worked in and even
oleamarginc, a much lighter substance than
butter, can be worked in. Rennet does
not act on cream except to dissolve the
membranous coating of the PARTICLES of oil.
cream may injurc cheese under some cir
cumstances. If it is allowed to change at
too high a temperature it forms butaric
acid. The acid develops relatively faster
than the rennet change, the higher the tenn
perature and vice versa. He received some
cheese from Maine, rich as Stilton cheese,
containing 80 per cent of fatty matter
which, in consequence of having been kept
at too high temperature, had developed 3
per cent of butaric acid. Caseine alone will
not cure. 1t either dries up 10 an insoluble,
undigestabe substance, or else putrifes.
The oily part of milk is therefore necessary
to cure ii and make it digestible. Twelve
per cent. of cream is necessary to make a
good cheese. Cheese well cured is digest
ible, if not well cured, is indigestible. If
you can cure the cheese there is no differ
once between skim-milk and whole milk
cheese. Oleamargine cheese is not the same
in quality as cream cheese-it does not
unite is not so diffused through the mass
as the minute butter globules-aud is there
fore apt to form Jumps around which case
inc gathers. After cutting the circle let it
lay from one to two hours to be rpened at
a low temperature that the cheese process
may proceed faster than the sourng pro.
cess. The cheese process speak of diff
fering from the acid process. The cheese
process is essentially qualification; the acid
process is not. Acid hardens the curd and
gets out larger amount of whey. Heat
separates the curd and whey In making
cheese at low temperature more rennet
should be used. The lactometer usually
stands in whey at 81 , or $50. If milk
was tainted ! would use more heat, and
tainted milk requires less rennet, for faint
acts in accordance with rennet.
He had known milk to be so tainted that it
coagulated the milk without rennet. Had
seen nights milk coagulatcd in the morn
Ing and cheese made from it. There is a
species of vegetable rennet in many herbs
and in sage, and sage helps to cure the
cheese. In regard to pressing out the oily
matter from curd, he had often seen it
done when the press was powerful. Pine
apple cheese are pressed as other cheese.
II is OF great importance to keep the body
Of The vat of curds at an equal tempera-
ture. Attempting to cool the mass on
crates 10 cool the outside and leaves the
center warmer, so that there is an UNEQUAL
curding Being asked IL he would advise
making skim milk or whole milk cheese or
butter, hercplied that there were so MANY
considerations respecting the location and
circumstances that he would not undertake
to decide. IL man can make rs good
skim milk cheese rs Mr.. Ellsworth. he
would advise that as being the most
profitable. Some can make good but.
ter that cannot make cheese. Regarding
the richness of milk in different
parts OF the country he knew milk varied
from having actually tested it. Ordinarily
about 0.S5 pounds of milk will make one
pound Of cheese, but he had known eight
pounds of the milk from a Jersey COW IN
make one pound of cheese, Regarding the
proportion of oily matter in cheese he had
last summer received cheese from Maine
that contained 1924 per cent of oil. In
cheese made in Maine, this sumner, of
pne-hQlf Jersey cows milk, he had found
4O.O2 per cent of oily matter and had not
yet completed the analysis. This cheese
sold for seventeen cents when other cheese
brought fifteen cents per pound. The
amount Of fat ordinarily in cheese is 25 to
80 per cent. The Maine cheese mentioned
was worth more as food from its superior
digestibility. Skim milk cheese has i'm.