Ceredo advance. [volume] (Ceredo, W. Va.) 1885-1939, 1892-03-30
HURRY DOESN'T FAY.
Mistakes in cheese Making and How
Correct Them.


Correct rhem-
The usual method OF the cheese
maker is % rush the process of mals-
ing. and in far too many cases attemp.
big yield at the expense of quality
In many factories, the nights milk is
held over until morning. and the MORN
inS's milk then added The nights
milk is usually warmed mp in advance
the new milk added rs it arrives, and
when the last can goes in. the milk Is
ready TO scs. The .c=net is quickly In
troduced. and then the curd is heated
up TO 90 or Us degrees as soon as posi-
BILE. The haste To cook. salt and get
TO press u observed as in the first
process, and the result Is cheese of all
grades of texture. quality and 'be.
havior," and often final disaster. Il.
there no remedy?
IL our cheesemakers, 10 begin with,
will insist upon taking i'm no milk that
IL not mp TO standard, and thengo slow
er themselves, n great gain would be
made. Let tbs heating up wait until
all the milk is Nceivcd aud then grad
ually heat up the mixed milk, keeping
II well stirred until ripened. IL win
then work evenly and uniformly, and
give sound curd at the end. Milk Is
not worked down smooth enough. rs n
I rule, before the rcnnet is introduced
I The method OF adding the rcnnet needs
little reform. II should bc made
more dilute Tho small amount is not
sufficient 10 be thoroughly mixed with
the milk. II the same amount OF rem
net is diluted with at least three vol
umcs of warm water and then added.
better coagulation will result Tho
cooking or Scalding Is often done too
hastily. The heat should be raised
very slowly, and az intervals IL should
! be held steady for short time and then
steam again turned on. What is the OBJ
| jet OF cooking curd?-to scald Il, or
Is 1t method OF promoting rcunet
action2 IL is questionable whether.
taking one day with another, milk is
not set too warm and later on scalded
NJ least 10 degrees too high? Some
| late developments seem TO indicate
that 50 degrees is warm enough for
milk when set and Sc degrees 20 scald.
rather than 9G or 9S degrees. the
usual temperatures The operation
OF chccscmalling should be TO make a
/ good cheese and retain all Of the butter
fats possible. But the moment milk
or curd is warmed up TO IS degrees
the oil in them tends TO liquefy and
escapes with the fluids, being lost as
/ food. or course Il will take longer TO
cook a curd-twice as long but some
Canadian eNperimcntcrs are finding
that they thus get as fine cheese as
they ever did. with pound less Of
milk for pound OF cheese.
The acid needs 10 be developed in
our curds in dryer way after they
have been taken ont of the whey and
the curds kept warm for this develop.
ment To take place. The sink or
draincrs OF our factories should be
made double. so that little live
steam can be introduced under the
Jacket and the curds kept uniformly
warm, until they will pull the threads
OF the requisite length. Then IL should
be broken mp, cooled and sailed by
some curd mill process or otherwise
/ This should be a painstalSing opera
ton, so that the curds shall not be
laccrnted, allowing the fats. in part
to escape on the least provocation.
Much good curd is injured by allow
ing IL 20 remain too long in the whey
after the acid is developed On the
other hand, some curds are put 90 press
before they have taken ON acid enough
or been properly worked and acratcd
and then dumped into the hoops too
warm Definite rules should be OBJ
served on this point-when and at
what temperature the salt shall be
added and at what stage OF acidity and
temperature the curd shall be put TO
press. May curds are hoped too
warm, and the after performance OF
the cheese is largely due 10 this cause.
american Agriculturist.