St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1890-10-04

00DO Doooto and 00ggoot1ouo Ihoo Ar
Well worth Do0emboring.
Let tho milk Be we'll matured By
heating before the rennet Is added.
The addition Of sour whoy. to hasten
the maturity, IL Objectionable and
should mover b practiced Old milk.
which has become we'll ripened and
nearly sour. may b added. but 1op-
psred or thick milk should never be
used. Moro rennet IL necessary for
milk from fresh cows than from others.
The moro rennet II used the more
moisture will be retained in the cheese.
under similar conditions Of making.
For spring cheese. rennet enough -
thicken the milk for cutting In Is or
% minutes at temperature Of Is to %
degrees Is required. For summer and
fall cheese IS minutes must Be allowed
fos the same process with milk IN good
condition. Tho raising Of tho temper
aturs to % degrees increases the favor.
able conditions and aids rennet action.
Tho horizontal knife should b used
drst lengthwiss and followed BY the
perpendiculsr knifc crosswisa After
the whey has separated enough % half
cover the curd, the mesh Of the knives
should be 70 close that three cuttings
should be enough. except In case Of .
quick curd which should Be cut unusually
hns. Tho knives must be moved fast
enough to prevent much disturbance o1
the curd BY pushing. After tho coagu-
lation Il perfect the curd should b cut
inner during the late fall than during the
summer. Stir the curd slowly and Rent-
~ at once after the cutting Is complete.
Heat should not b applied until fifteen
minutes after the stirring is begun.
Hot water doesn'tscorch the curd. The
temperature must b raised gradually
to es degreea
The curd particles must b DaAe -
dry before the development Of aoid that
altar being pressed in tho hand they
fall apart whom slightly disturbs6
When the hot iron test shows dne halHo
from one-fourth to one-eighth of IN inch
long. the whey should b removed II
acid be discernibls By the hot iron test
before the curd is properly formed. the
whey should be Immediately removed
and the stirring continued until the
nrm condition Il brought about Ton
derness in the body Of cheese, O. pasti-
ness. is caused by too much mo isture In
the curd while the acid II devel Looping. :
When the curd IL ready for cutting
and sslting Is best learned BY expsri-
ence. Tho degree Of change has taken
place when the curd feels mellow, vol
vety and greasy, smells like new-made
butter from sour cream, and tastes sro.
matte rather than sour. Whom curd II
gassy or very porous. souring should b
allowed to 60 further before 1t il arreste
cd by cutting or sailing. II tho curd b
too moist or soft, it should bo cut Or
ground ct IN earlier stage and hand
stirred some time before salt II added
to It It IL generally beneficial to the
curd to stir It 10 minutes after cutting
before salting. A maximum quantity
Of salt for April and early May cheese
IL ~ pounds to 1,o0o pounds Of milk; .
to ~ pounds 10 right for summer ON
fairly dry ourds and : to W pounds dus-
ing October and November. Salt has Q
tendency to dry eurd and cheese and
thus retard curing. -
The curd must be hoped and prssssA
within - to Is minutes after the salt II
stirred in. Pressure must b applied
lightly st drst and gradually increased
The ourd-cutter or grinder must be
thoroughly cleaned every day. Bad
aavors are given cheese BY neglsctinR
this precaution. and the same II true Of
other unclean dairy utensils. Curing
il effected BY fermentation. Heat up
to 20 degrees is favorable and cold
under 90 degrees il unfavorable Tor its
operation.-Prof. ]. w. Robsstssn, IN