Wood River times. [volume] (Hailey, Idaho) 1882-1915, 1890-06-28
THE WORK OF THE DAIRY
ONE MANS METHOD OF MAKING
CHEESEs FOR PRIZES.

Dairyman J. n. Riley Furnishes The
Rural Now Yorker with His Formula,
He Never Uses Any Color-some Useful
Information.
Here is one Of The Rural New Workers.
prize cheese making processes, this time
from Mr.. J. H. Riley: The largest Of
my cheeses do not exceed forty pounds:
the common ones mostly weigh thirty
i've pounds, and the smallest are ten
pounds. They are much liked by pri-
vate families, hotels, etc. have q
steadily growing trade for this style.
For shipping put four or six in .
strong. snugly fitting box, and have
received no complaints Of brealage. This
is statement Of my process:
Number Of cows, ninety-natives and
grade Jerseys. Feed, pasturage and
fodder corn. The nights milk is aerated
and put in a vat around which water is
allowed to run during the night; after it
has been put into the vat the milk il
dipped and thoroughly stirred four times
for ten minutes each time at intervals of
fifteen minutes to further cool and aerate
It. and prevent the cream from rising.
The mornings milk is aerated and
sdded warm, and cream that has risen
during the night is thoroughly incorpo-
rated with it. Tho temperature is raised
to SO degs. Four ounces of Van Has
let's rennet extract are added, which
renders cutting necessary in forty-five
minutes. The curd is cut fine and the
temperature is raised slowly for one hour
until it has reached 9S degs., while the
maker stirs carefully and continuously
at intervals of five or ten ,ninutes-te,n-
perature 90 dogs. draw the whey when
the curd strings out to length of Il
quarter to three-eighths Of an inch when
touched with hot iron. The curd ia
then removed to sink, stirred and
cooled to temperature Of from SO to 80
dogs. It is sailed at the rate of two and
a half pounds to 1000 pounds of milk
and put into the press where it is cooled
to "a dogs. It remains in the press eigh.
teen hours. have never used any color.
Something Now.
1t is said that two extremely valuable
articles of food arc now prepared from
skim milk by new process. 1t has long
been known that skim milk was most
useful food for fattcning pigs. On the
same principle, perhaps, it has been util-
lied as food for human beings in a form
which is claimed to be highly healthful
and nutritious.
The process used separates the solids
of the skim milk from the water, ana
makes of them two food articles. The
skim milk is heated and rennet mixed
with it. which separates it into curds
and whey. The cur!s are pressed an !
dried and cut into blocks. These blocks
Of cascine are then mixed with bran or
meal and form a most valuable food for
cattle. They may be mixed with linseed
meal or cottonseed meal.
Now for the whey. It is mixed with
like amount of skim milk. All the
water is next evaporated from the mkt
ure. A solid, cheesey substance remains
It is cut into blocks and roasted. This
product is what is clximed to perform SO
important part in human food. To
the roasted substance is given tho name
lactoserine. The way to use it as food
Is to grind it and add it to coffee or
cocoa in the proportion Of third or half
It makes coffee less stimulating and more
nourishin- go: ;.i-estible