The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1884-08-22
CHEESE-MAKING.

under the auspices OF the Wisconsin
State Dairymen's Association, met the
on Saturday morning,
August 2, at the factory Of l. A. Stew
ems, Salem Station, Wis, and superin-
tended the making of the cheese.
There were present the proprietor, Mr..
+. A. Stevens, John N. Harvey, Professor
of Dairy Husbandry of the State Agri-
cultural College of Mississippi Mr.. H.
Skinner, of Hebron factory Mr.. f.
of Bassett's Station factory J;
Sam Steward and G. K. Maynard, of
Salem r. F. Roberts, of Woodwork );
and number Of the patrons of the
Salem factory. In the present method
of cheese-making the curd is allowed to
remain in the whey until it sours. Mr..
Curtis, or the new method, is to draw
off the whey while it is sweet. By allow
ing the curd to lie in the sorlring whey
a portion of the minerals and favoring
oils are dissolved and go out with the
whey and are lost, and this diminishes the
and nutritious quality and
the high flavor of the cheese. The acid
Of the whey acts on the substance of the
curd to harden it, and makes it difficult
for the gastric juices of the human stom-
ach to properly act on and digest the
cheese. BY relieving the curd of the
whey while it is sweet the mineral con-
stituents Of the milk are retained in the
curd, and when the cheese is eaten and
digested they are appropriated to build
up and repair the nervous system. The
oils are also retained, which give cheese
its own fine, high flavor, and make it a
supreme gastric pleasure to eat it. Con-
sumers are enamored of this pleasure,
and will pay good price for it, and so
the milk-producers' profits are increased.
The chief points in Mr.. Curtis mani
pulations are as follows Heat the
milk from 80 to So (82 for hot weather.,
then add the rennet. Use no more rem
net than will cause the milk to COM
mence coagulating in twenty minutes,
and complete in thirty-fve to forty. Cut
the curd fine as soon as formed. Raise
the heat very slowly up to 90, keeping q
constant agitation of the curd. AS soon
as the curd is firm enough draw off the
whey, salt and allow to remain until the
acid is sufficiently developed, when it
can go to press. Mr.. Curtis method in
wolves slow working, giving the rennet
ample time to act on the curd and right
ly make the first steps to change it into
cheese. Mr.. Curtis urged the importance
of having the best rennet He said the
best way is to get of local butchers
enough rightly-cured rennets for the
seasons supply. Wash, rub and pound
them in weak brine until the pepsin
is all extracted Then add to the extract
all the salt and little more than it
would dissolve. Put in cool place and
it would keep as long and as we'll as a
barrel of pork. Then you always had
the same strength ofrennet. Mr.. Curtis
said one of the greatest difficulties he
had found in visiting Wisconsin factories
was the execrable quality of rennet used
Of the Salem factory Mr.. Curtis spoke
very favorably, and said he saw nothing
to find fault with, and Mr.. Stevens had a
fine lot of cheese on his shelves. On &C
count of bad makes" cheese-making
has greatly declined in Kenosha county,
and not one factory i'll four is now run
ming. It speaks well for Mr.. L. A. Stew
ems skill, care and thoughtfulness that
his factory has not only run continuous
ly, but his patrons have been satisfied.
Mr.. Stevens is always striving to learn,
and was anxious for Mr.. Curtis coming,
and did all he could to secure the at
tendance of other cheese-makers. He
is liberal soul, too and not only en-
tertained Mr.. Curtis during his stay, but
also dined the visitors. Weshall rejoice
to see Mr.. Stevens made fat.
Professor Harvey, of Mississippi, was
asked why the negroes preferred to buy
skim cheese. He replied that they liked
to get the largest quantity for the money.
and, as they could buy larger slice Of
SKINNED cheese for ten cents, they
bought that. 1t was also suggested that
as their hog and hominy contained a
large percentage of fat, the albumenoid
of the skim cheese filled a real want of
their systems, and, being possessed of
vigorous digestions. they could utilize it.
Mr.. r. f. Roberts said that after TAX
ing the cream from the milk there still
remained in it all the flesh and bone
forming constituents, and there ought to
be some way of utilizing it for human
food. Pure, sweet SKINNED milk is near
ly as valuable for food as full new milk.
See what strong, healthy, vigorous body
a calf will grow on sweet skim milk. So
it would seem that if it could be made
into digestible cheese and used with a
proper proportion of food containing
fats that costly product could be profit
ably utilized.
Some conversation was had on the
market for cheese, the demand for it,
and its use, and the following points
were brought out The home market
will give the best profit to the producer
therefore the manufacturer should .aim
TO produce a cheese that will force its
own way into a growing and larger con-
A fine digestible cheese con-
aims more of the nutritious constituents
han does beefsteak, pound for pound. |
It ought to be made so digestible and !
desirable as an article of daily food that |
t will closely compete with beef for
If cheese be properly
made it is more healthful as a daily ar
icle for food than fresh meats, having a
ess infammatory tendency on the sys-
EN-. The Southern States will in time
Lford an almost unlimited market for
'ur cheese. 1t is expected that the dis
,lay of our cheese at the Worlds Fair
0 be held at New Orleans next Deem
'er will make thousands of Southrons
cquainted with the desirability of our
,roduct
Perhaps one-half of our cheese product
taken now by England, and if, by a
etter knowledge of the chemistry of
heese-making. greater care and skill
he quality can be improved, we may
xpect better prices and larger profits
his is the object of Mr.. Curtis visit to
ur cheese factories.
A pleasant and profitable day was
pent by the cheese-makers at the Salem
.ctory, viewing the manipulations of
heese-making under Mr.. Curtis meth
dis and in the informal discussion of
uestions that presented themselves, and
an but result in improvement.
The above was lInavoidably crowded
ut last week. ED. /,
ENRON Of Tyr EGTApu. CTR-Pnr !