The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1895-04-07

of the farmer and dairymen-if they say
so-we try to gather the best thoughts
that are evolved and written upon this
subject In our dairy also we are
equipped for practical work, where the
various methods are practiced side by
side. and the results compared all along
the line.
1 might now briefly describe our pro-
cess of making cheddar cheese. There
are scores of kinds made and we make
other kinds but there Is one hundred
in AmericaL to one pound OF eny other
kind: The foundation of good cheese ana
its first requisite is good milk obtained
gent care in its management This care
Is required of the patron, and is no small
share of the business OF making a good
the factory it is run into the vat, and
there heated TO so or Sc degrees, Fab.
thus placing IL in the best condition for
the ection OF the rennet- With the milk
coed TO determine its ripness by means
of the rennet test; take eight ounces of
milk from the vat, measured accurately,
being careful to keep IL at the tempera-
ture of the mix in the vat To this add
one drachm Of rennet extract (some
standard renneD. Stir the milk for ten
with the milk. and the length of time
from adding the rennet till the milk
thickens is called the test. The import
ance OF this test is that it tells us exact
beginning of our work. and then we can
modify our after treatment in such way
as to produce an even quality in cheese:
IT the milk is working fast or much aold
is developing we know 1t at once, and by
the use of extra rennet and quicker work
in cutting and heating 1t enables Us to
ready TO dip; or If the milk is quite fresh
and working slow we might use a starter
to hasten the work, and yet from our
knowledge Of the condition of the milk at
N &c rrlN- toe t. hi 20 ~nl a
rennet test we have used this winter is
from 16 to Is seconds, and during the
summer and fall about 20 seconds. When
the milk is ready for setting add the
color. if colored cheese is made; the
amount varies from one-half ounce to one
ounce per Loco pounds of milk. As in
butter 1t should vary TO suit the market:
Mix it thoroughly with the milk. Next
add rennet; for keeping cheese that is TO
be put on the market in q few months
four to five ounces per thousand pounds
put il would be to use enough rennet in
the first case to coz gulate the milk ready
for cutting in about thirty or forty min
utes, and in the latter from fifteen TO
rennet, possibly best with lukewarm wa
ter (never hot), and mix thoroughly with
the milk stirring for from two to three
minutes. See that all currents are stopped
Jared. as either is apt to cause poor
thus loss. When the curd IS
ready TO cut it is generally determined by
wetting the finger and passing II an an
gle of forty-five degrees into the curd,
and lifting slowly; when II breaks clear
it is ready to cut. Our practice is to use
Of the vat. This If carefully done, divides.
the curd into cubes about one-half inch
in size. If the milk is working fast cut
finer. We now generally allow the curd
whey comes on top and then start to stir,
very gently at first, loosening the curd
from the sides and bottom OF the vat
Careful handling at this stage means a
much smaller percentage of loss in the
whey. The curd should not be allowed to
mat together. Ten to fifteen minutes af-
ter cutting, heat should be turned on, and
the curd gra dually warmed, taking from
thirty to forty minutes to reach 9S deg.
Fab. the curd being kept stirred mean
while. Five to ten minutes after the cLrd
IS heated we cease stirring. Our next
point is when to draw the whey, and 10
determine this we use what is called the
hot iron test. Take a piece of the curd,
squeeze it tightly in the hand to remove
When the acid and other changes have
developed far enough the curd will string
n fine hairs one-eighth inch for spring
and summer cheese and one-Quarter inch
for fall and winter; then the whey is run
off. Our practice is to lift the curd upon
the racks from one end Of the vat, and
by stirring to facilitate the removal of
the whey. 1t is important in handling
several watts, and also in each days make
% be careful to leave as nearly rs posi-
Die the same amount of moisture in each
,urd. The curd is now allowed to mat
together, and in about twenty minutes is
either broken or cut into pieces and
.urled. Next turn and pile two 'ieep. and
20 continue turning often enough TO pre-
When the curd will string from three
'ourths OF an inch to one and Jne-h4lf
inches on the hot iron it is nilled, tina, is,
ut into small pieces. This s usually
after dipping. For very MOIST, over
,ipe or tainted curd it may be earlier, or
,or a gassy curd. later. Up to thus stage
t is best to keep the curd' warm (e4
legs, but now gradually cooled till leady
'or sailing at about so TO IS deg After
Milling the curd is frequently tevery IL or
o MINI. stirred, thus keeping I apart,
exposing it to the, air and ripening it.
When it is oily and shiny on the outside
Ind silky to the touch, it is ready for the !
alt. Salt is an antiseptic, and should be !
ure in the curd and the length OF tilne |
he cheese is to be kept before putting on |
he market, from one and cne-half to |
hree pounds of salt per thousand pounds |
II milk. When the curd las LOST its |
larsh feel. the salt has dissolved and it |
S ready for the press. Our plan is to |
'ress lightly at first, and gradually in |
rease. In thirty minutes 10 one hour |
he cheese is ready to dress or Tx the |
'andage, and may be put n press again |
or the night Next morning we take the /
heese from the hoop and turn = and pitt |
ack to press for an hour o. two. This |
ives an improved appearance to the |
heese. When taken out of The press |
hey are placed in curing room, usually |
at, month and date, which, with the notes
AIKEN during the day, helps US to follow
p the history of the cheese. Expert
need oheese-makers say that .or'y enc
alf the work of the maker is done when
he cheese is placed in the curing room.
he cheese should be turned every day |
nd the temprature of the room kerr as
ear as may be between 50 and 20 degrees
fahrenheit.
At the close of his address, prote ssor
.inf1eld stated. in answer to questions. !
hat green cheese, like piece Of curd, is
aturally indigestible: but I. well made
nd properly cured cheese is no.; in fact.
is an aid to digestion a properly |
ured cheese will almost Dissolve in the
Filled cheese is a cheese made from
kim milk and the soft fats pressed out |
{ lard and tallow mixed with cotton seed !
H. This mixture of fats is forced tito
mulsifying 1t with the milk all the
Thcle then made into cheese. The fats
4 this cheese are largely indiGestible,
nd to this fact is largely -1ue the bad
equation of American cheese. generally.
AS to feeding grain to cows 70 increase |
he percentage of fat In the milk, the /
peaker stated that the best dal-v think
RS in America were still wrestling with
his question, and the most satisfa Glory
nswer was that in every COW there is
that might be called a constitutional ca
acity as regards percentage of fat in her
nix. Cows that are poorly fed 90 not
ONE up to this, and thus good feeding
5ill increase the richness N fat of The
nix of such COWS. In a well-fed animal
owever, the increase in richness Ct feed |
oes to produce more milk and help the
ow to milk for a longer season. How
Don the result of extra feeding would
e shown the speaker could not say 1t
epends largely upon the COW, ana the
pond; some do not One of the est cf
ne station COWS responded almost M
by increasing the grain from
our to eight pounds day. After milk