Lawrence democrat. (Lawrenceburg, Tenn.) 1884-1925, 1892-04-29
HURRY DOESN'T PAY
Mistakes In Cheese Making and How to
Correct Them.


Tbs usual method of the cheese
maker is to rush the process Of MAX
ing, and in far too many cases attempt
big yield at the expense of quality.
In many factories, the nights milk is
held over until morning, and the morn
ing's milk then added The nights
milk is usually warmed up in advance,
the new milk added asst arrives, and
when the last can goes in, the milk is
ready to set The rennet is quickly in
troduced, and then the curd is heated
up tog96 or 9S degrees as soon. as posi-
BILE The hasteto cook, salt and get
to press is observed as in. the first
process, and the result is cheese of all
grades of texture, quality and "be-
havior" and often final disaster. Is
there no remedy?
If our cheesemakers, to begin with,
will Insist upon taking in no milk that
is not up to standard, and then go slow
err themselves, great gain would be
made. Let this heating up wait until
all the milk is received and then grad
ually heat up the mixed milk, keeping
it we'll stirred until ripened. 1t will
then work evenly and uniformly, and
give sound curd at the end. Milk is
not worked down smooth enough, as
rule, before the rennet is introduced
The method of adding the rennet needs
a little reform. 1t should be made
more dilute. The small amount is not
sufficient to be thoroughly mixed with
the milk. If the same amount of rem
net is diluted with at least three vols
| umes of warm water and then added,
better coagulation will result The
cooking or scalding is often done too
hastily. The heat should be raised
very slowly, and at intervals it should
be held steady for short time and then
steam again turned on. What is the OBJ
ject of cooking curd?-to escald it, or
is it method Of promoting rennet
action? 1t is questionable whether,
taking one day. with another, milk Is
not set too warm and later on scalded
at least 10 degrees too high? Some
late developments seem to indicate
that so. degrees is warm enough for
milk when set and SO degrees to scald,
rather than 96 or 0S degrees, the
usual temperature. The operation
of cheesemaking 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. OF course it will take longer to
cook curd-twice as long -but'some
Canadian experimenters 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 to be developed in
our curds in dryer way after they
have been taken out of the whey and
the curds kept warm for this develop
ment to take place. The sink or
drainers 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 it should
be broken up, cooled and sailed by
some curd mill process or otherwise
This should be a painstaking opera
tion,s SO that the curds shall not be
lacerated, allowing the fats, in part,
to escape ON the least provocation.
Much good curd is injured by allow
ing it to remain too long in the whey
after the acid is developed. On the
other hand, some curds are put to press
before they have taken on acid enough
or been properly worked and aerated
and then dumped into the hoops toe
warm. Definite rules should be oh.
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. Many curds are hooped too
warm, and the after performance of
the cheese is largely due to this cause.
I-Americau Apriculturist it ttt4