The Republican. [volume] (Oakland, Md.) 1877-current, 1890-08-15
CHEESE MAKING.
some Points and Suggestions That Are
Well Worth Remembering.

| some Points and Suggestions That Are
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 we'll ripened and
nearly 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.
The more rennet is used the more
moisture will be retained in the cheese,
Inder similar conditions of making.
For spring cheese, rennet enough to
thicken the milk for cutting in Is or
20 minutes at temperature of Is to 20
degrees is required. For summer and
| fall cheese Al minutes must be allowed
| for the same process with milk in good
condition. The raising of the temper
allure to 50 degrees increases the favor
able conditions and aids rennet action.
The horizontal knife should be used
first lengthwise and followed by the
perpendicular knife crosswise. After
| the whey has separated enough to half
cover the curd, the mesh of the knives
| should be SO close that three cuttings
should be enough, except in case of a
quick curd which should be cut unusually
| fine. The 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'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 moisture 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 arc.
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 LOCO pounds of milk; 2
to pa pounds is right for summer on
fairly dry curds and to 81 pounds dur.
ing October and November. Salt has a
tendency to dry curd and cheese and
thus retard curing.
| The curd must be hooped and pressed
within 90 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
favors 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 GO degrees is unfavorable for its
operation.-Prof. j. w. Robertson, in
Farm and Home.