Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1878-08-28

experie nee have shown that the assertion
was most emphatically true. Warm whey
like warm milk, is most fertile field ior
the development of ferments, which always
mean change. Whey, we know, is all the
time changing from the moment 1t sepa
rates from the curd till it is disposed oil.
md the curd lying in it feels instantly all
the effects of its ever changing condition.
In the last stage of the acid process, the
whey makes its most damaging impression
when il has become sour and stale, but us
influence is deleterous all the way along.
Observant cheese-makers will recognize
hese facts. The change which / have re-
Gently urged in our process OF cheese
making is simply to draw the whey earlier
than is generally done in the Cheddar
process-to draw it at the earliest moment
practicable.
The object of getting the curd out of the
whey SO early is to prevent 1t from being
Effected by the changes which the whey is
all the time undergoing. Taints and fer
ments develop chiefly and soonest in the
whey. By getting it once out of the way,
we avoid their influence upon the sem
sitive curd. When the curd is wholly
matured while lying in the whey, it is no.
torious that, if there is little fault to be-
gin with, it rapidly grows worse 10 the
end of the process. BY letting the whey
run off rs fast rs expelled, the cause. or II
part of it, is removed with the whey. and
he fault is reduced instead of aggravated.
This process is. therefore. not only adapted
to milk in its normal condition. but also to
that which is in any way demoralizing.
In extreme cases it admits of rinsing the
rurd in warm water, to remove more com
pletely any remaining traces of faint or
lcid 1t must be appare that it is much
better thus to carry off defects than to
bury them in the cheese and cover them
with acid.
In this early removal of the whey it is
essential that the curd should have the
same temperature out of the whey as when
in it. If allowed 10 grow cool. the sepa-
ration of whey will abate or cease alto
gether, and the requisite amount will moi
be expelled and the cheese will be faulty
1t is important, in any process, that thu
temperature Of the curd, whether in the
whey or out, should be kept up squarely
till it is done. To fail in this is to do dam
age to the resulting cheese. Manufacturers
.ho attempt to experiment in this early
drawing of the whey should provide
themselves beforehand with the means O
keeping their curds at blood heat till they
are done. whether in the whey or not
The whey will Then separate and the curt
ripen just rs perfectly and as rapidly Out
of the whey as when in it. If this pre-
caution is observed it will be safe to draw
he whey as soon after heating up as the
largest Jumps of curd have become thor
oughly warmed through. and for the res
to follow the Cheddar method.
1t will facilitate the process and save
curd, and require less labor and skill il
manufacturing. to heat the milk to 9o'
and apply the rennet at that temperature
instead of heating up after it is coagula
ted. Milk may be heated much more
evenly and rapidly than the curd can be
Several experiments in this direction have
worked finely. When setting milk Sc
warm, the smaller quantity of renne
which must be used to prevent coagula
ton before the milk comes to rest, may
not push the curding as fast as some may
desire; otherwise there seems to be moth
inc in the way of heating the milk insteat
o! tne cura' anu thuS S S,inP.,.ylns anu Az
clll'a'lng 'iie ~olh. :,. ne Pioo % p ps''
ehoeaVoreu 10 uescfioe mas neeh calleu i
no acl! PROCESS anu II IS essentlal.
such' rs IL opIects 10 tlie use oi ac'u ei,ne ,
IN ref.heo' IN ii INK Vi III whey IN Nnlcl
whey escaping from warm curd while
packed in the vat, whether acid or other
wise, ana 'he ihuicallons OF Tue hoI,lrol
TEST IN regard 10 aclul'y tnu Guessing nave
not YET oeen sullcleh'ly investigated 10 ot
considered IN THIS connection. lhey mus
be lett for future study