Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1886-08-05
CHEES MAKING.
Pertinent Suggestions offered by n Dairy
man OF Experience.

Pertinent Suggestions offered by Dairy
man OF Experience.
We condense the following direc-
tons from an address on the subject
recently gwen before the Ontario
Dairymen's Association by q dairyman
of extended experience:
For summer and fall cheese rennet
should be used in sufficient quantity
to produce coagulation in fifty min
utcs, with the milk at temperature
Of from eighty-six to cighty-eight de-
grecs. In the spring, while making
fodder cheese, use one-third more rem
net and less salt The purpose of this
is to facilitate tn ripening process, in
order that the product may be ready
tcr the market at the earliest day pos
siblc. To accomplish this result, four
ounces OF rennet for summer, and six
for spring, with salt in proportion will
be sufficient. The checsc-maker learns
by experience that in two mcsscs Of
milk. produced on different soils. the
conditions OF heat and manipulation
being the same, the cheese produced
by the one, when ready for market,
will be founi 10 be more moist than
the other This must be attributed to
a constitutional difference in the milk
arising from the differences i'm the soil.
food and water. The experienced
maker may regulate the matter by
variations in cutting, scaldng and
tirring. Having aSccrlaincd that
moisture predominates in the milk OF
a given dairy he will cut finer scald
more slowly and stir longer, for the
smaller the cubes the more thorough
will be the operation of heat upon
them, and the more thoroughly we stir
the more certain we shall be to cXpel
the moisture. Immediately after the
cutting. stirring should begin. Tho
curd cuba should be stirred about iif-
teen minutes, then put over the fire
and stirred half an hour continuously,
then stirred several minutas after tax
ng from the fire, 10 prevent Their bak-
mg 10 the bottom OF the hot vessel.
Heating should proceed slowly at first,
but gradually increase rs the whey
separates. Ninety-eight degrees is the
temperature in summer, hut as the
season advances the milk becomes
richer. and il is ncccssarJ to have the
temperature higher The heat must
be kept up until the curd Is matured.
and then cooked and aired well before
salting.
At the first Indication of acidity tha
whey should be drawn; here is the great
secret Of chcc c'c-mlking the absolut'
expulsion OF the whey at the nick of
time when acidity is known to be near
and yet has not appeared. After the
whey is removed, and when tho subse-
quent stirring proceeds, a new acid
makes its appearances in the body Of
the curd, which seems 10 depend for
ITS development upon the action Of the
air, and the presence Of which oXpe-
risnce has shown 10 be an essential ell
ement in the makeup of cheese. This
acid should be allowed to develop
properly before the addition Of salt, rs
the presence Of that substance will
preclude is appearance.
Curl should contain about thirty-liye
per cent. moisture when pressed. and
dry out down tn thirty-three per cent.
when cured. To determine and retain
this proper proportion Of moisture ia
cheese, is one point which requires good
Judgement in the op rator. and can moi
be determined readily by any means
aOw known of practical nature. Oh
seryation and practice are the only
guides at pro scnt known, and a cheese
maker must rely on his own experience
and good common sense.
An important point 10 cheeseman's
ing Is 10 know exactly how long The
milk should stand before the introduce
ton Of the rennet Cheese-makerf
know that frequently drawn milk Is not
always susceptible 10 the action Of
rennet A test Of this Is to take an or
dinary sized teacup. holding one gill,
and into this full Of milk Introduce o
dram, or teaspoonful OF rennet Of
which you know the strength. and the
time employed 10 perfect coagulaiion.
This will furnish you with unerrine
certainty with n knowledge OF that
which you are in search. BY the use
OF this test Il is possible 10 determine
to a minute the time which would be
consumed before cutting should begin.
II the milk docs not curdlo well, EOm
whey should not be used. but the milk
subjected 10 tho natural action Of heat.
by which tho chaDgc is FASTENED With
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