Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1895-05-02
CHEESEMAKING IN SPRING.
To Make Solid, MeatN Product Be
tween Seasons.

tween Seasons.
The mammoth Canadian cheese made
for exhibition at the Chicago fair Is still
attracting attention in England, where
it was sent as an advertisement of Cana
dian dairy products. The maker of the
cheese. Mr.. J. y. Ruddick of Wood
stock. Canada, writes i'll The Farmer 5
Advocate of the difficulty Of producing
fancy article i'll the spring, owing to the
character of the milk. y great deal OF
this trouble might, however he over
come y additional care IL handing II.
and by notifications which should he
introduced into the process of cheese.
making. IN order to produce certain de
~irnhlu qualities IN the cheese.
The ehee>emaker, says Mr.. Ruddlck,
finds in the spring that If he would suit
tho demand, Il the market, he must
make mild favored cheese that Will
cure quickly and be ready for the buyer
as early a. possible. These requirements
Of the market being somewhat different
from those existing at other seasons OF
the year, it is obvious that some modl-
ticatlon Of the process OF making 1t Is nee
essary in order 10 meet them. 1t Is here
that many Of our makers fan, owing 10
lack Of proper understanding OF the
particular effects that certain changes
in the process OF making Will have
on the resulting produce. The careful
maker is always on his guard against
surprise by the rapid development OF
Tactic acid i'll the milk or curd so com
mon at this season. He Is also very
watchful Of the milk as 1t is received,
and the temperature being rather low.
objectionable taints or odors are not al
ways easily detected. There are two
kinds OF taints and odors-lrst. those
that are due directly to the food eaten
by the COW, and, second, those due to
contamination after the milk has been
drawn. They may be distinguished, "
is said, in the following way: The first,
or feed favors, are most noticeable
Immediately after the milk is drawn
from the COW, and never get any worse,
while the other kind are not present at
all at first, but only appear after the
germs have had time to grow and de-
velop in the milk.
1t is necessary to draw the whey with
less acid on the curd than for summer
cheese, not because it requires less acid.
but on account Of the faster rate at
which it develops it is necessary to keep
it in check to certain extent in order
to secure result uniform with the
summer practice. The ripening of
cheese depends very largely upon three
things-namely, moisture, temperature
and salt Moisture is an essential con
dition for the growth of those ferments
which constitute the curing process, A
high temperature is also a more favor
able condition than a low one, while
salt, owing to its antiseptic qualities,
has the effect OF retardlng the curing in
proportion to the amount used. The
ripening process commences in the vat
or sink, and III fact it proceeds very rap
idly at this stage on account Of the eX
ira moisture in the curd, the high tenn
perature and absence of salt. Since
we want a quick curing cheese in the
spring we can always secure the same
by leaving slightly more moisture III il,
using less salt and keeping up the tenn
perature in the curing room. The eurd
should be allowed to mature" fully as
much, if not more, than at other sea
sons of the year.