The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1884-07-18
DAlRYING At SHEBOYGAN
EATTC

girls do now about spinning.
M~
DAlRYING At SHEBOYGAN
FALLS.
We copy the following from the Nems,
published at Sheboygan Falls. Mr.. t.
ID. Curtis, of Syracuse, New York, com
menced his dairy instruction" on the
18th of June, at the factory Of Mr.. Wolf
at Cascade.
At Mr.. LOOMS factory in this village,
Saturday, there were nearly dozen
cheesemakers who interested them
selves deeply in the work and endeavor-
ed to learn all that was possible in a
days inustction at the factories.
Mr.. Curtis explained the nsodus opera11-
di as he went along, and his remarks,
collected together, were substantially as
follows
We have here vat ofmilk composed
of 81 parts of water and Is parts of sol
ids. Our objecBis to separate the solids
from the water and get rid of about 80
parts of the water. We begin by put
ting in rennet, which causes the solids to
separate ..in about three-quarters of an
hour, at a temperature of 82o. We use
more or less rennet according to the
time in which we want the cheese to ma
ture. At first we have a coagulation,
the solids, though separated from the
water, being distributed through it. To
get rid of the water, we cut the curd in
to small pieces. This should be done as
soon as the curd will make clean break
over the finger when inserted in it and
carefully lifted.
The reason why the curd should be
cut early is because, to use an Irish
friends expression, sit bleeds be tier
when young" The older and tough er
it gets the more slowly the whey exudes
from the pieces, and the more force
must be used to cut the curd this Of
course causing more friction, more in
jury to the delicate mass, and more
waste. By cutting early, we therefore
get a clearer whey and more perfect
running off of the whey.
We pause few minutes after cutting
to give the rennet chance to further
condense the pieces of curd, that they
may not be so easily broken by stirring.
We then start the heat and begin to
gently stir the mass, raising the tempera-
ture at the rate of about one degree in
five minutes, and never stop the stirring
so long as the heat is rising. We raise
the heat slowly, and keep up the gentle
agitation for the purpose of securing an
even temperature throughout the mass
and an even action of the rennet.
The slow heating enables the heat to
penetrate the bits of curd, SO that the
surface does not become cooked and
tough before the whey can escape and
the constant stirring prevents any por
ton ofthe mass from heating faster than
the rest oft. We stop the heat at SO Q
because this is blood heat, and the tenn
perature at which the gastric juice o.
the rennet is most active. Wehold the
heat here until the curd is cooked, or of
an even texture throughout the pieces,
and has become firm and elastic. After
this the whey may be drawn at any time
before the acid developes, but the curd
should not remain in the whey and soak
after the acid appears. Acid is al
enemy to rennet action, and if we get
too much it will neutralize the rennet
altogether. If it developes in the curd
before the whey is out sufficiently it vii
dissolve the minerals in the curd, and
they viii run out with the whey.
| But if we get the whey out of the curd
and the curd out of the whey before the
acid appears, no apparent harm comes
from the Development of the acid, as
nothing runs out of the curd, and if the
acid dissolves the minerals they still re-
main in the curd. These minerals are
principally the phosphate of lime, the
phosphate of iron, the phosphate o.
magnesia. The lime is essential to the
formation of bone, the iron of the blood
and the phosphorus to feed the brain
and nervous system. Hence, if. these
wash out, we render the cheese innutri
tious and to large extent indigestible
| This is why we must do our cooking be
fore the acid shows itself. This acid is
i formed from the sugar in the milk, al
of which will turn to acid at some stage
either in the vat or in the curing room
| If we get out enough of the whey, there
lis not sugar enough in what is left to
make sufficient acid to cause injury
The whey drawn, the curd may lie anG
take on acid, or it may be sailed anC
then allowed to take on acid. Only
about somuch will appear any way in {
good curd.
| 1t is well, where curds are not ground
ito le. them remain in the whey as long
| as it is safe-that is, until there are
| signs of approaching acidity-in orde
to keep up the temperature and save 81
much labor In stirring, if the curd i
out of the whey. Otherwise it would b
better if the whey could run entirel,
clear from the curd as fast as it exude
from it. After the curd is done an,
sailed, let it lie and air as long as posi-
BILE, giving it an occasional stirring up
It is not likely to get too cool to face il
hot weather, and should not be put t
press much above or below 500. ]
too high, it is liable to faint in the Ger
tier of large cheese if too low, tn
curd does not adhere together TIL
curing of a whole milk cheese should b
in an even temperature of about ZOE
In order to show those present ths
acid develops after sailing, Mr.. Curt
llsiu blC SlAAu octltCu DC1OlC IL WOulu ok1i
: on the hot iron and told the boys to 6
n to dinner and they would find the aci
# on returning. After dinner the cu1
had the unmistakable acid smell, an
d Mr. LOOMS cheese maker said the cul
It spun full half inch on the hot iron.
III Mr.. Curtis said the salt coagulated Il
It albumen left in the curd and preventt
lit from rapidly decomposing and throv
ing the cheese off flavor. It also favo
! the cheese and acts as preservative
- the caseine Some one asked HIM VIII
4 he did with bad milk. He laughing
answered, Feed it to the hogs"