The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1886-07-30
E-MAKlNG.
Pertinent Suggestions offered by Dairy
man of Experience.

man of Experience.
We condense the following direc-
tons from an address on the subject
recently given before the Ontario
Dairymen's Association by dairyman
of extended experience.
For summer and fall cheese rennet
should be used in sufficient quantity
to produce coagulation in fifty min
utes, with the milk at a temperature
of from eighty-six to lightweight de-
grees. In the spring, while making
fodder cheese, use one-third more rem
net and less salt, The purpose of this
is to facilitate the ripening process, in
order that the product may be ready
for the market at the earliest day pos
sible. 70 accomplish this result, four
ounces of rennet for summer, and six
for spring, with salt in proportion will
be sufficient. The cheese-maker learns
by experience that in two messes 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 found to be more moist than
the other. This must be attributed to
a constitutional difference in the milk
arising from the differences in the soil,
food and water. The experienced
maker may regulate the matter by
variations in cutting, scalding and
stirring. Having ascertained 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 expel
the moisture. Immediately after the
cutting, stirring should begin. The
curd cubes should be stirred about fif-
teen minutes, then put over the fire
and stirred half an hour continuously,
then stirred several minutes after TAX
ing from the fire, to prevent their bak-
ing to the bottom of the hot vessel.
Heating should proceed slowly at first,
but gradually increase as the whey
separates. Ninety eight degrees is the
temperature in summer, but as the
season advances the milk becomes
richer, and it is necessary to have the
temperature higher. The heat must
be kept up until the curd is matured,
and then cooked and aired we'll before
sailing.
At the first Indication of acidity the
whey should be drawn; here is the great
secret of cheese-making-the absolute
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 the suisse
quent stirring proceeds, q new acid
makes its appearance in the body of
the curd, which seems to depend for
its development upon the action of the
air, and the presence of which expe-
rience has shown to be an essential ell
ement in the makeup of cheese. This
acid should be allowed to develop
properly before the addition of salt, as
the presence of that substance will
preclude its appearance.
Curd should contain about thirty-fve
per cent. moisture when pressed, and
dry out down to thirty-three per cent
w t1CH CuLOO- " oO6CI iuil1G anu ICbdII
this proper proportion of moisture in
cheese, is one point which requires good
judgement in the operator. and can not
be determined readily by any means
now known of practical nature. OBJ
sevation and practice are the only
guides at present known, and cheese
maker must rely on his own experience
and good common sense.
An important point in cheese-mak-
ing is to know exactly how long the
milk should stand before the introduce
ton of the rennet Cheese akers
know that frequently drawn milk is not
always susceptible to the action OF
rennet. a test of this is to take an or
binary sized teacup. holding one gill.
and into this full of milk introduce a
dram, or teaspoonful OF rennef of
which you know the strength, and the
time employed to perfect coagulation
This will furnish you with unerrine
certainty with q knowledge Of that
which You are in search. BY the use
of this test il is possible to determine
to minute the time which would be
consumed before cutting should begin.
II the milk does not curdle well, sour
whey should not be used, but the milk
subjected to the natural action of heat,
by which the change is fastened with
out detriment to the quality Ct the
milk Chicago inter Ocean.