The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1890-08-21
FOR ChEESE-MAkERS.
What They Must DO to Mako Their Dec
patton Profitable.

What They Must DO to Make Their Occu.
patton Profitable.
At a recent dairy convention held in
Madison, Wis, G. A. Smith gave an ad-
dress, some points OF which are we'll
worthy the attention of cheese-makers
and their farmer patrons. lie said:
ITO be successful in the making OF
cheese. the farmer must cooperate with
the maker. 1t is one Of the most diM-
cult things that the cheese-maker has to
meet, to convince farmer that his
milk is not in good condition as long as
it is not sour. Tainted milk is one OF
the things difficult for the inexperi-
anced to detect. The cheese-maker is,
in a measure, to blame for this, as when
the cheese factory system was inaugu-
rated in this country we knew very lit
tie about the tainting Of milk, and
thought that II it was only sweet we
were all right We have found since
that time that sour milk is one Of the
least obstacles we have to overcome: in
fact, the great drawback to the factory
system to-day is the getting SO much
tainted, grassy milk. It has been the
great study Of the cheese-maker how to
got along with it. But we are on the
wrong track, trying to make good cheese
out Of poor milk. 1t has never been a
success, for while the expert maker has
succeeded in making passable cheese,
it has lacked in keeping qualities and
the peculiar fine flavor of cheese made
from good milk, for the reason the
maker was Obliged to develop SO much
acid to kill the gas and faint that the
oils which give the fine flavor were de-
stroyed. There is not only the loss in
quality, but also a loss in quantity, as
the developing of large amount OF
Tactic acid destroys the butter fats, and
the consequence is that considerably
more milk is required to make . pound
OF cheese.
'"The cheese maker must educate the
farmer to the proper care OF his milk,
as he can reach him better than any one
else. II you have patron whose milk
is not what it ought to be. do not speak
harshly to him before all the patrons,
but go to his farm at night, while he is
milking, and talk it over with him.
Try to find out where the trouble is.
Explain to him the difficulty that you
have, and il he is . man OF any princi-
pie he will find where the trouble is.
and rectify it at once. II he will not,
the sooner you get rid of him the better
it will be for both maker and patrons
The question now comes, how shall
tie nights milk be taken care OF, after
nilking, in order to get the best results?
There has been great deal of discus.
sion on this point-whether it is best to
cool the milk or aerate it The farmer
has always inclined to cooling, as that
was the easiest way, and he was sure
not to have sour milk. 1t has been
proven time and again that the animal
heat in the milk, when drawn from the
COW, does not differ from any other
heat, and has nothing to do with the
animal odor You can prove this to be
SO by running the milk through an
elevated strainer in the air of the same
temperature of the milk, and you will
find the animal flavor gone. Take the
new milk and cool it rapidly with
ice or cold water, and you got rid Of
the heat; but when you taste of the
milk you will find that the flavor il
there, although you will not smell il
very much until it is warmed up
This is where the cheese maker is very
often deceived, to wit: The milk il
brought to the factory cold, and he does
not discover any thing wrong until he
gets it heated up; then his trouble be-
gins, for the milk is SO sweet that he
can not get the acid to kill the tain,
which is the inevitable result of tina,
way of handling the milk. There il
only one way that the milk can be proper
ly taken care of for making cheese during
tbs summer months, and that is by ex
pof.ng it to the air, by using an elevated
str Amer, or pouring from dipper from
ONT can to another until the tempora
ture of the milk is about the same q.
the surrounding atmosphere. If this Il
thoroughly done. the gas will be en-
tirely driven out and the milk will b,
about the proper ripeness for making
show that this animal odor or gas il
milk, rather than acidity, 10 what ",
have to contend with in our efforts t,
improve the keeping quality of on
cheese, which is the greatest fault tina
is found with it at the present time
and that we must remedy ii we are t
compete with Canada in the markets O
England"
BRINE-sALTiNG BUTTER.
An Inconsistent Fad That has Died Of 1t
Own Inherent Weakness.