The Republican. [volume] (Oakland, Md.) 1877-current, 1877-06-30
Making Patent Cheese.

For several years patent cheese has
been finding its way into our markets.
This fact is generally unknown to con-
sumers, who have sometimes commended
this cheese under the impression that it
was the old-fashioned product of the
cheese-pr Both patent butter and
patent cheese have been made and sold
in vast quantities in England, Holland,
France, and Germany for many years,
and large quantities of both are now
made here and sent abroad. The patent
chez commands higher prices in Eu-
rope among those who are familiar with
its manufacture than the best products
of the old method of making cheese. In
order to get at the facts in relation to
patent cheese, the writer consulted Mr.
G. d. Moulton, an English expert in its
manufacture, and who was the first to
make it in this country.
Mr.. Moulton said that he began the
manufacture of patent cheese in Orange
County, n. Y. Skim-milk cheese, he
said, was very thin, pale in color hard
to digest, and as food it had few of the
Strengthening qualities of the better kinds
of English cheese. Made plain, and in
the old, ignorant way, it would not
bring i'll the market more than from
five to seven cents a pound. Compre-
hending the commercial conditions per
tanning to skim-milk cheese and know
ing that he could secure vast quantities
of skinned milk in the Orange County
region, he resolved to try the patent
process. Before doing so he made ex-
periments with oleomargarine to find
out what proportion was the best for
the production of rich cream cheese
Oleomargarine, Mr.. Moulton says, is
cream, richer and more nutritious than
that produced from milk, because it is
taken from the COW before it becomes
mixed with the milk. He did not use
tallow, because tallow did not contain
enough oleomargarine. Even in hard
tallow, however, he said anyone with q
magnifying glass could discover deep
yellow globules of oleaginous matter,
which was the oleOmargarne used in the
manufacture of patent butter, and also
with skinned milk, in that of patent
cheese. This oleomargarine is contained
in fresh unskimmed milk, in the shape
Of yellow globules, like those seen in
white fat, the only difference being that
those in the milk are weaker than those
in the white fat. These globules are
taken from the white fat and made into
cheese and butter.
The portions Of the fat of the animal
from which the globules are extracted
are the caul, the kidney fat, and other
softer portions Of the fatty matter
These softer pieces of fat are obtained
from the slaughter-houses Immediately
after the killing of the animals. AS
| soon as received they are washed and
put into close, warmed cans. Then they
are taken to the mandatory and placed
in watts warmed by tepid water. Next
they are put into cutter and minced
until the mass assumes the appearance
Of fine paste. Kept up to the animal
heat as nearly as possible, this paste is
then laid on clean white cloths and
| placed on press. In this process the
water and softer particles flow first into
receiver; then follow the yellow glob
/ ules, which rise to the surface and are
skinned off. The skinned milk is ther
warmed, anu giopuIes are turned lnVo II
III quantity suinCiehU W MAKE tne cneese
ol inc required freshness; linen the
"hole Is pun lhtU ahotner receiver
! over $40" IRE. me neat Is raised Il
on ue9s'' anu tnaU oll'es tne oieolnar
garlhe 10 the SURFACE again men W ", L
iong Pauuies sur Ihe con, PoGnu uh'il Il
Is 'ho!ouSniy asslhiliateu' Dciore tnt
mass Is stilreu LOT tne laSC tlLne' th'
oleohaiSallhe' vi cream as MI -noultol
cans 1t, rises 70 .he 'hicAness Oh apou'
TWO incnes. nenheU Is .neh usual J
auueu 10 consulate tne mass ~ Il
st, again until lnoloushiy mlAeG q,
II, Inen inc "hvy rises anu Is orS"n OH
Inc curu Is a,ioWeu 10 cool, ana tnen II
IL CUT saiIeu' plesseo' anu oahuaSeo
flnaily IL goes 10 the drylhg room &c