Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1892-10-01
Details in Cheese Making.



rroo BulIctn S. pa. of tbg New ii, Ezpo1
m.uf aHur.
iloards Dalrymm quotes as follows.
In making cheese the milk is gradually
heated TO a temperature Of about So
degrees +, slightly higher on lower
temperature being used according to
the Judgment Of the maker, aus peculiar
conditions may demand The beating
of the milk is accompanied by careful
stirring in order to enable the milk TO
heat uniformly, and also to keep the
fat evenly distributed through the milk
The milk is held mt about So degrees H.
until Il very slight amount OF acid has
been developed, usually known as
'rlpeuing;' this ripcuing may be
FASTENED by the addition Of a small
quantity of sour milk In the expert
menjS described i'm this bulletin, John
Boyds starter was used. The exact
degree Of upeness is difficult 10 deter
mine, but the skilled cheese maker ap-
pears TO acquire sort OF intuition, as a
result of long training IN close obscrya-
tion, which enables him to tell the
proper point The object Of ripcning
the milk before adding the rennet is
probably to render the action Of the
rcnnet more rapid. Doubtless, rprning
has some other influence, the bacteria
thus added in the form of q starter
lending to develop in the cheese a
higher flavor, as in The case Of ripening
cream for making butter IN reality,
we do net yet understand at an salts
factorily exactly what influence the
ripening of milk has upon the process
Of cheese making or upon The finished
product
When the milk has been held at about
IS degrees II, until properly ripened, a
solution prepared from rennct is added
in certain proportions according to the
quantity OF milk used The action of
the rennet is, as previously stated 10
sJiidify or cOagulate the cascin of the
milk. In solidifying, the cusein Of the
milk cntaugics and holds fast. mcChan
ically, a large portion of the fat of the
milk, and also more or less OF The Ssh
and sugar of the milk II properly
lipcncd, to coagulatc ia ten to twenty
minutes; while, If added to milk thar
has not been ripencd, the rcuuct may
not cause proper thickenng Of the milk
short Of two hours.
Again the trained Judgment OF The
cheese maker must be called into action
in order 10 determine when The curd is
firm enough TO cut and yet not too iirm
In the experiments described in this
bulletin, the milk thickeued enough for
cutting in about fifteen or twenty
minutes after the reuuet was added.
For cutting curd, knives containing sey-
crM blades, about half an inch apart,
are used The cud, when CUT is left
in small cubes each NOT more thIu hail
an Iu5u Id diameter
As soon as tine Cud Is comp.etely cut
iJ IS stirred very gently for Jan or hi
jecn minutes. until the outside pi ihe
pieces of curd show the appearance Of
d slight film ANA the whuy commences
10 separate freely from Jhe cuTd. The
curd Is thcu hea d gradually % tenn
g.raure Of about - degrees r. The
rapidly Of heating and the extent Of
heating are points which the Judgment
OF the maker must determine During
the heating the hurd is kept Ia constant
but gentle agitation. This beating
causes each piece of curd to shrink and
eXpel moisture, whereby 10 becomes
more firm and dry In regard to the
details Of this shrinking and drying no.
ton. much remains to De learned, but it
is probably due 10 the combined action
Of heat, If renuet and Of lactic acid.
After the temperature has reached
about Gs degrees 81, the heating Is dis
continued and Tho cu1l is stirred only
at intervals sufficient 10 prevent It's
packing on the bottom Of the vat
When the curd has becol,e sufficiently
firm and dry if Is allowed so SotfIe aud
the whey IS drawn of. 70 tell exactly
when is the proper time to draw The
whey from the cur1. requires tle very
best Judgment OF the maker, for lbis IS
one of the most critical points Iii fhe
manufacturing process Here. cult.
waited sense of smell. touch taste aud
sight IL needed. The most common test
used to determine the proper time e
draw OH TIE whey Il known as the iron
teet a norton Of card Is squeezed IN