St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1886-02-05
Paper Read by President Holmes Before
he Minnesota nhsese, Butter and
Dairy Convention.
sreat Development of Dakota--Diversifed
Farming and the Stock Business
FlOurishing.
live the Grange a Hearty Support
How IT VIII Benefit the Farmer
--Grain Market.
L Good Home Market Very Often the
Best--New Creamery system in
Wisconsin.
Cheese Making.


Written and read at the recent convention
Of the Minnesota Cheese, Butter and DAIRY
stock association at Red Wing by President
.. ID. Holmes of Owatonna
To make good cheese it is necessary to
have good milk to begin with, and good
milk cannot be had from poorly, half-fed
COWS. Then it is necessary to iced the
COWS literally, have plenty OF good water
and good usage. Cows should never be
run and worried by dogs. This Injuries
milk for cheese making. One bad mess of
milk may spoil whole vat of cheese. Care
and cleanliness. if the cows are healthy and
have proper food, will insure good milk al
WAYS. 1t is unreasonable to expect good
cheesemaker to turn a prime article of
cheese out of poor milk, If the patron car
ries sour or tainted milk to the factory he
must expect bad, sour milk. After the milk
is all in the yats the heat may be started at
once and raised to about 81 . or 81 ac-
cording to the condition of the cheese room.
If we set the milk below 81 2 the rennet
works too slow. If set above so . it works
too fast while the temperature is being
raised. 1t should receive frequent STRINGS
to keep the cream from raising and thus be-
come partially wasted or drawn off with the
whey. The rennet should next be added
until the temperature stops rising. Then
enough rennet should be stirred in and
SHOULD BE AGITATED
at least fifteen minutes. and cOagulatiou
should begin in about twenty minutes-the
stirring after the rennet is in being to pre-
vent the cream from rising and wasting. In
a cool room, where the surface cOols quickly
and there is falling of the temperature Of
the milk there will be thin cream on the
surface; this will form a soft curd which
mill CIT 10 fba nd ha
If you want quick curing cheese more
rennet should be added than to one to be
cured slow and kept some time. AS rule,
the more rennet used the lower the tempera-
ture should be at which the milk is set and
curd worked. After the milk begins to
thicken cloth should be spread over the
vat to keep the surface warm. There
should be no raising of the temperature after
the rennet is added and the milk comes TO a
standstill until the curd is cut fine. The
curd should be cut fine as soon as it will
break clean across the finger when placed
in it and raised gently upward. The early
cutting is very necessary; the clearest whey
is always obtained by cutting early; the
whey runs from the curd much more readily
when it is young and tender; this is the
object of cutting the curd to get out the
whey; the curd should be cut with both
let the curd get tough and leathery before
cutting. as there is always more waste and
not as fine a curd; cut the curd very fine.
the finer the better, as it eXpels the whey
easier and more thoroughly and cooks more
evenly, and gets an evener action of the
rennet. After the cutting is done and the
curd
COMMENCES TO SETTLE,
the heat may be started at once, but not
rapidly. If the action of the rennet is slow.
ii is better to wait few minutes for the
curd to harden little. After the heat is
turned on gently stir the mass to keep the
cuTd from packing together and keep
more even temperature throughout the vat,
as the heat raises the harder the curd gets
and the less liable to injure the curd. but
keep up the stirring until the curd is heated
to $50 or blood heat, where it should be
kept at least one hour after the heat is turned
on. This temperature should be kept until
the curd is cooked. because the action of
the rennet is more perfect than at any other
degree. Before the curd is done cooking
some of the whey must be drawn off, as it
is more easy to handle the balance in the
vat After the curd is cOoked-which every
cheesemaker is able to tell-the whey should
be drawn off before acid comes on. Many
curds by remaining in the whey too long.
make sOggy, hard. sour cheese. This kind
of cheese is not desirable, but is the kind of
cheese we get if the acid comes on while i'm
the whey. The acid takes off with the whey
the finest part Of the cheese. Then l would
have the curd cooked before the
ACID COMES ON.
and be sure and keep the curd sweet; and
if you have curd-sink to drain on, so much
the better; and if you do not have curd
mill would salt at once. If you have a curd
mill let it lie until the acid comes on, only
stir once in while to let the whole expose
to the air. After the acid comes on. grind
and salt, and put to press at about so , as
at this heat you will get a good face, and
press well together Let it stand twelve
hours in the press, and then remove to the
curing room. First-class cheese may be
spoiled by having poor room to cure it in,
too cold or too hot; 70o to start with, is
about the right temperature. then after ten
days little cooler, say about 90 ,; they
cure slow, but are the better cheese for it.
One good cheeSeis worth three poor pies.
This essay was awarded the $40 prize as
being the best essay presented before the
convention on cheese-making.