Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1897-08-05
ATT
CHEESEMAKING.
Some Things to Do and Several Things No


Some Things to Do and Several Things Not
to Do.
Cheese factory men are admonish9d by
the dairy department Of the Ontario
Agricultural college that "the cheeses
made in the spring of 1897 are almost
sure to go into immediate consumption.
Other years makers have been undecided
whether to make the cheeses for early
use or make them to be held This year
there can scarcely be any room for
doubt as to when spring cheeses will be
needed. They are wanted now" This
being the case, the adviser referred to
exhorts makers to make use of all their
art to produce ''quick curing" arti-
Gle. To obtain this end observe the fol-
lowing points:
Accept nothing but pure, sweet milk.
Heat to SO degrees and then make a
rennet test.
Set the milk when the rennet test is
about IS seconds, or at sufficient ripe
ness so that the curd will dip" in
about ~ hours.
Use sufficient rennet to coagulate the
milk in about 20 minutes. This will
require from three to four ounces of
standard rennet Be sure that your rem
net is all right
Do not cut more than three times,
unless the milk is overripe. Retain
plenty of moisture in spring curds for
an early market. Spring cheeses are
NON q 1lx, ton drv oT1d borcL
Heat slowly to SO degrees-not above
this temperature, as it is desirable to
retain moisture.
Dip at the first appearance of acid. If
the acid does not show on the hot iron,
use the alkali test Do not leave the
curd in the whey more than three hours,
even if the hot iron indicates no acid.
If you test with the alkali, you will find
plenty of acid at the end of three hours,
provided the temperature is kept up to
SO degrees. The hot iron is not always
reliable at this point.
Mill early, as soon as the curd be-
comes meaty and shows about one inch
on the hot iron.
Hand stir sufficiently to improve
flavor, but not enough to lose all the
moisture.
Salt at the rate of about 2 pounds to
1000 pounds of milk, and before the
grease runs too freely. Allow the curds
to stand longer in the salt. You will
thus save butter fat and will not be
troubled with greasy curds. Many are
sacrificing good deal of butter fat for
the sake of getting close cheese.
Keep the temperature of the curing
room at about 70 degrees and thus has
ten the curing.
Do not allow cheese to go into the
curing room which is not nicely fin
ished or one to leave it until it is at
least two weeks old. Not few are
running their reputation by shipping
curd to their customers. The writer
heard of case this spring where cheeses
were made on Saturday and shipped the
following Tuesday. Such a practice
cannot be too strongly condemned.
Don't do it, no matter what the pres
sure from statesmen, buyers or patrons,
who may be anxious to secure the adj
vantage of the present high prices.
To sum up: In order to obtain fat,
meaty, quick curing cheeses which will
be fit to eat in about one month after
making, use plenty of good rennet, leave
sufficient moisture in the curd, salt
lightly, keep the temperature of the
curing room up to 20 degrees night and
day and keep the cheese in the curing
room for at least two weeks.
Take a little trouble to inform
patrons as to the best methods of caring
for milk. Do not send milk home with
out first trying to remedy the trouble
Pay visit to each patron at least once
a year. Keep the factory clean and tidy.
To Factory Owners. Please see that
the factory is in good repair before
commencing work. Have all holes in
the floor made good. Look over the
watts, presses, hoops, ETC., carefully and
put them III good shape for the maker.
Tidy the yards and approaches to the
factory. Plant some trees about the
place. Make the factory place where
patrons will like to come rather than a
place to be Stunned on account of bad
smells, untidy surroundings and an i'll
tempered cheesemaker. Prizes given to
patrons who send the best and largest
quantity Of milk will help the business
70 Patrons. -Endeavor to supply the
factory with first class milk. Take a
pride in sending large quantity of the
best quality milk that your section can
produce. Strain and aerate the milk
we'll. Deliver it at the factory every day
if possible There is always more loss
of fat in making up milk two or three
days old. The maker is also likely to
be troubled with greasy curds and 9TH
er things which will give him difficult
ty in making fine cheese. Country
Gentleman