Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1890-08-09
CHEESE MAKING.
some Points and Suggestions That Arc
Well worth Remembering.

some Points and Suggestions That Arc
Well Worth Remembering.
Let the milk be we'll matured by |
heating before the rennet is added. |
The addition of sour whey, to hasten |
The maturity, is Objectionable and |
,hould never be practiced. Old milk,
which has become well ripened and |
aearly sour, may be added. but lop-
oered or thick milk should never be
lsed. More rennet is necessary for
milk from fresh cows than from others.
rhe more rennet is used the more
moisture will be retained in the cheese,
lnder similar conditions of making.
For spring cheese, rennet enough to
thicl1en the milk for cutting in Is or
90 minutes at n temperature of Is to 30
degrees Is required. For summer and
fall cheese 45 minutes must be allowed
for the same process with milk in good
condition. The raising of the temper
ature to 9S degrees increases the favor
able conditions and aids rennet action.
The horizontal knife should be used
first lengthwise and followed by tho
perpendicular knife crosswise. After
the whey has separated enough to half
should be so close that three cuttings
should be enough, except in case of
quick curd which should be cut utunusually
fine. Tho knives must be moved fast
enough to prevent much disturbance of
the curd by pushing. After the coagu-
lation is perfect the curd should be cut
finer during the late fall than during the
summer. Stir the curd slowly and gent
ly at once after the cutting is complete.
Heat should not be applied until fifteen
minutes after the stirring is begun.
Hot water doesn't tscorch the curd. The
temperature must be raised gradually
to 9S degrees.
The curd PARTICLES must be made so
dry before the development of acid that
after being pressed in the hand they
fall apart when slightly disturbed.
When the hot iron test shows fine hairs
from one-fourth to one-eighth of an inch
long, the whey should be removed. If
acid be discernible by the hot iron test
before the curd is properly formed, the
whey should be Immediately removed
and the stirring continued Until the
firm condition is brought about. Ten
derness in the body of cheese, or pasti-
ness, is caused by too much mo isture in
the curd while the acid is deve Looping.
When the curd is ready for cutting
and sailing is best learned by expert
ence. The degree of change has taken
place when the curd feels mellow, vel
vety and greasy, smells like new-made
butter from sour cream, and tastes aro.
matte rather than sour. When curd is
gassy or very porous, souring should be
allowed to go further before it is arrest.
ed by cutting or sailing If the curd be
too moist or soft, it should be cut or
ground at an earlier stage and hand
stirred some time before salt is added
to it. 1t is generally beneficial to the
curd to stir it 10 minutes after cutting
before sailing. A maximum quantity
of salt for April and early May cheese
is "a pounds to 1000 pounds of milk; Q
to 24 pounds is right for summer on
fairly dry curds and to 81 pounds dur
ing October and November. Salt has
tendency to dry curd and cheese and
thus retard curing. .u
The curd must be hooped and pressed
within 20 to 45 minutes after the salt is
stirred in. Pressure must be applied
lightly at first, and gradually increased.
The curd-cutter or grinder must be
thoroughly cleaned every day. Bad
havors are given cheese by neglecting
this precaution, and the same is true OF
other unclean dairy utensils. Curing
is effected by fermentation. Heat up
to 20 degrees is favorable and cold
under 60 degrees is unfavorable for its
operation.-P j. w. Robertson, in
Farm and Home.