The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1889-02-27

taken from tDe COW, should De tnOr-
oughly strained and we'll aired, so as to
preserve it in the best condition for the
manufacture of cheese. We know how
necessary it is in the case of fresh
meat to have it thoroughly aired after
Strengthening. 1t is just as material to
treat milk in the same way.
When the milk is properly aerated a
certain amount of Tactic acid is formed
in the milk, but only to a small degree.
This acid has the power of stimulating
and strengthening the action of the
rennet and of holding the cream
globules more perfectly to the curd.
BY having the milk thoroughly aired,
so as to strengthen the action of the
rennet in holding the butter globules,
your standard of quality is kept up.
Milk is a fluid containing certain pro-
portions of solids. Cheese is solid,
made up of the same component parts
as milk. The only difference is areduc-
ton of the moisture. Out of eighty
seven parts of moisture, to convert
milk into cheese we have to expel
eighty-three to eighty-four parts.
Cheese is affected by two agents
rennet and moisture; influenced by sew
eral others, largely heat and acid de-
velopment. 1t is necessary to control
these four conditions to produce that
character and quality of cheese we wish
TO turn out.
The action of rennet no man can ex-
plain, but we see the results. 1t
changes the milk from a liquid to a
solid. The rennet takes hold of the
milk, thickens it, holds the cream in
suspension and the sugar and casein
in solution. After thickening it the
rennet gradually eXpels the moisture.
Then it is necessary to break up the curd
into particles, so as to assist the rennet
in throwing off the moisture, or whey.
The application of heat stimulates this
action of the rennet. From ninety
six degrees to ninetyeight degrees is
the most favorable temperature for rem
net to expel the whey or moisture. Care
should be taken that the curd is broken
up sufficiently. In many cases it is not
broken up fine enough. In no case
should it be over an half-inch square.
If it is in larger blocks or squares than
five-eighths the rennet has not the
power of expelling the moisture, which
will be retained, to the injury of the
quality of the cheese.
One great object of all cheese-makers
should be to make a uniform curd by
having a uniform heat and uniform
amount of moisture. If any particles
of the curd get overheated, or one part
more than another, you will get imper-
feet results. No cheese-maker living
can get good uniform cheese unless
the curd is uniforms he can not get a
perfect cheese from an imperfect curd?
What is an imperfect curd? 1t is one
in which some of the particles contain
more moisture .tnan OtnerS.
The particles of curd must not be al
lowed to settle. To obviate this they
should be kept in continual motion dur
ing the heating process. AT the same
time it should not be allowed to receive
injury from overhead. If it is over
heated, it melts the butter out of the
curd and forces it into the whey and
it is lost. The stirring of the curd in
the whey should be only sufficient to
give uniform heat throughout the
mass and to eXpel the moisture out of
the curd.
| advise cheese-makers to take that
matter into careful consideration, as to
the time when to draw the whey. If
the whey is left on the curd for longer
time than the first development of acid
it is injurious. 1t should be tested on
the hot iron. If it remains on the curd
too long, the cheese will become brit
tie and crack on the surface, and ii
will affect the flavor very materially.
1t can only be controlled by cutting the
curd very fine.
| find from experience that it takes
about three hours from the formation
of curd to the formation of cheese.
The one-third moisture, or whey, in the
, curd contains certain proportion OF
sugar, which is converted into an acid
, and preserves the flavor and quality OF
the cheese. If there is too much mois-
, ture there will be an excess of sugar
consequently too much acid is de.
! veloped We all know the injurious
r effect of too much acid in the cheese
1t causes disintegration of the parts
instead of a combination of them. The
= water separates from the curd which
! remains undissolved and we have {
sour cheese, of insipid flavor and poo
| quality.
| would advise that the curd be stirred