Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1877-06-28
THE HERALD.
Making Patent Cheese.

TOT botoEdt years patOus OhOSoe
has been finding its way toto our mar
kets. This fact is generally unknown
to consumers, who have sometimes
commended this cheese under the i'm
preston that it W as the old-fashioned
product of the cheese press. Both
patent butter and patent cheese have
been made and sold in vast quaint
ties In England, Holland, France and
Germ any for many years, and large
quantities of both are Eow made here
and sent abroad. The patent cheese
commands higher prices in Europe
among those who are familiar with
its manufactures than the best pro.
ducts of the old method of making
cheese. the writer consulted Mr.. G.
D. MoultoD, sn English expert, in
its manufacture, and who was the
first to make il 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 quail
tiles of the bettor kinds of English
cheese. Made plain, and in the old
ignorant way, it would not bring in
the market more than from five to
seven cents pound. Comprehend
ing the commercial conditions per-
tanning to skim-miIk cheese, and
knowing that he could secure vast
quantities of skinned milk in the
Orange county region, he resolved
10 try the patent process. Before
doing so he made experiments with
oieOmargarine to find out what pro-
portion was the best for the produc-
ton of a rich cream cheese. Olso-
margarine, Mr.. Moulton says, is
cream, richer and more nutritious
than that produced from milk, be-
cause 1t is taken from the cow be-
fore it becomes mixed with the milk
He did not use tallow, because tai
low did not contain enough oleo-
margarine; Even 10 hard tallow,
however, he SAID, any one with q
magnifying glass could discover deep
yellow globuIes of oleaginous matter,
which was the oleomargarine used
in the manufacture of patent butter,
and also, with skinned milk, in
that of pateLt cheese. This oleo-
margarine is contained in fresh, un-
skinned milk, in the shape of yell
low 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
gIobules are taken from the white
fat and made into cheese and butter.
The portions of the fat of the ami
NAL from which the globules are ex.
tracted 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 aeon as received
they are washed and put into close,
warmed cans. Then they are taken
to the manufactory and placed in
watts warmed by tepid water. Next
they are put into q cutterand minced
until the mass assumes tho appear
anoe 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 parti-
Giles flow first into receiver; then
follow the yellow globales, which
rise to the surface and are skinned
off. The SKINNED milk is then
warmed, and the globules are turned
into it in quantity sufficient to make
the cheese of the required richness.
Then the whole is put into another
receiver over a slow fire. The heat
is raised TO 80 degrees, and that
drives the olcomargarine TO the sur
face again. Men with long paddles
stir the compound until it is thor
oughly assimulAted. Before the
mass is stirred for the last time, the
oleomargarine, or cream, as Mr..
Moulton calls it, rises to tho thick
ness of about two inches. RenDet is
then usually added to coagulate the
mass. 1t is stirred again until thor
oughly mixed. Then the whey rises
and is drawn off, The curd is allow
cd 10 cool, and then it is cut. sailed
pressed and bandaged. Finally il
gees to the drying room to ripen
prior to being packed for the market
The oleomargarine, from which botf
patent butter and patent cheese are
produced, is extracted from fresh fa'
only. Cows butter consists of fat, OF
oil, buttermilk, sugar, water, or salt
The fat, which is contained in small
cells, consists of eleomargarine anC
stearine, and is only forty-fve pei
cent. of the whole Summer and sixty
per cent. in Winter. Animal fat con
sists of oleomargarine and stearine
and is contained in the small cells o.
which the cheese and butter is made
The oleomargarine, when rightly pro
duced, does not vary one degree from
that of the fat of butter. Butter
made from oleomargsrine contains
from eighty to eighty-five per cent
of pure oil,'perfeotly odorless anC
tssteless. Here. therefore, Mr.. Moul
ton says. there is clear gain of forty
per cent. over ordinary butter fol
culinary use. 1t is manipulated at 6
higher degree of heat than that al
which cows butter melts, and it is
claimed thatit will stand hot climate
much better.