Arizona republican., 1891-08-22
The RseusLIoAa has double the circulation of any other daily newspaper in Arizona, ard is tho only one taking fAli press dispatches.
FOR THE CHEESEMAKER.
THINGS TO BE OBSERVED IN CHANG
 ING A FLUID TO A SOLID.

An Experienced Canadian Cheesemake. ..
 G-,ss Some Valuable sugsestions-Uni
 forrn MILK Necessary to Make Uniform
 Cheese -rutrefactive Fermentation.
 In an address before the New Yorl Farmers institute, Mir. D. McPherson the noted Ontario cheesemaker, said:
 We are all anxious to learn something new. Cheesemaking has been supposed 70 be very simple thing. My experi ence of twenty one years has taught ms that it is q very difficult thing. It is al most impossible to control results and tt make cheese such as is wanted. Cheese making consists simply in changing { fluid into solid. This on the surfac, may seem to be little thing, but it il in reality very intricate thing to do But one thing is added-rennet (noi counting salt; and one thing taken out whey. Fermentation is the chief chem ical factor. To control this agent is the most difficult thing to do and have -its work just right
 The first requisite is uniform con dition of the milk. Without uniform milk we cannot have uniform oh ,ese Temperature. moisture and time are most important. Milk which has 1oui 5 per cent. of butter fat and per cent. of casein, being pure and sweet in fl .vor is what is wanted. Any slight ch .nge in the temperature and composite of milk will affect the character of the cheese. Too much moisture is tri- mental, If the air is charged with cleo. tricity the milk should be cooled. IL should always be aerated. A great deal of aeration will improve its keeping qualities. and it will also make better cheese
 Any discovery which would enable us to determine the exact amount of moist nre would be boon to cheesemakers. AS shown with the hot iron, the curd should contain AS per cent. of moisture when there are fine threads on the iron. When taken from the press the cheese should have 3S per cent. of moisture, and when well cured B per cent An excess of moisture tends to carry on fer mentation; reduction to lessen it. A iO" ltLlpcTdlure leaves sOIL, paSty cheese, and a high temperature, hard, firm cheese, according to the degree of heat Putrefactive fermentation must be avoided. It is the greatest dread of the cheese maker
 A large amount of acid and moisture in the cUrd at any stage causes the cheese to be leaky, crumbly and mealy. A small amount of acid with an ordi- nary amount of moisture causes corky, open cheese, with smooth texture, and it goes off-havor very shortly. Milk should keep sweet three hours at tenn perature of S4 degs. When the curd will draw out on a hot iron one-sixteenth of an inch it is ready to have the whey drawn off. The acid should be devel- oped after this at a temperature of 95 degs to 9S degs. for four hours, after which it should be cooled to 75 degs preparatory to salting and the press. The amount of acidity thus developed overcomes putrefaction and preserves the flavor and quality of the cheese. We must make our cheese as perfect in all its stages as possible, and make it so that it will retain its good qualities and reach the consumer in the best possible condi- ton.