Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1897-10-23
CHEESE PROCESSES.
Introducing starter, Adding the Eonn'
md Af.rr

If the test is made and the milk Is
found to be working so slowly that it
will not be ready to set for more thnn
mn hour after heating, q starter may be
used to advantage. / have found that
by ripeniug milk more than an hour
there is considerable loss of butter fat
owing to the rising of the cream. The
stirring Of the milk with tho rake
churns portion of the milk into but
ter. and there is a considerable loss of
butter fat in the whey.
A starter is small quantity Of pure
sour milk, not too thick and free from
foul odors and impurities. The amount
of starter required will depend alto
getber upon the acidity Of the milk in
the vat and also the aoidity of the start
er, and l would only recommend its use
in extreme cases.
In applying the rennot it should be
diluted with from to quarts of cold
water to 1000 pounds of milk Tho
amount of rennet used depends entirely
on the condition of the milk, the quail
/ ty Of the rennet and the time Of year
! For fast working ourd l would advise
the use of little more ronnet, cutting
the uurd earlier and cutting it finer.
/ Enough rennet should be used to CO.
agulate the milk sufficiently in from %
! to 40 minutes.
After tho rennet has been added
thorough stirring is required for from
| four 20 five minutes. The cream may be
kept down by floating dipper on the
top of the vat and pushing il from side
to side for n couple Of minutes. When it
has been sufficiently stirred, the vat
should he covered and kept perfectly
still until fit to cut.
The time for cutting can best DO de.
termined when the ourd will break
clear over the inserted finger without
showing traces Of milk. Care should he
taken to cut the curd evenly, SO that
the heating Of it may be uniform.
When the curd is properly cut, it
should be gently stirred by hand to free
the sides and bottom OF the vat from
the particles of curd. Heat should be
applied very gradually at first and in
creased, ns the whey separates and the
curd becomes tlrmer, until 1t reaches 0S
degrees. | would not advise heating n
fast working curd any higher than 9s
degrees, If 1t is heated, say, 100 or 100,
the heat has such softening effect, fol-
the time being, that the ourd does not
dry sufficiently before the whey is dip.
ped out aud it then mats together SC
quickly that it will be impossible to
drain it as dry as though it had only
been heated to 9s degrees.
The curd should be kept stirred and
not allowed to mat until the acid has
developed enough to remove the whey.
For normal working curd the acid
should show about one quarter of au
inch on the hot iron test; for fast
working cutd would not allow acid tC
, develop quite quarter of an inch be.
foro dipping the whey. The ourd shoult
be we'll cooked, so that when Il handful
, Of curd is pressed together it will fail
, to pieces ngain. When this stage il
, reached, tho whey should be removed
t and the ourd hand stirred until 1t has
shotty appearance and will squeal be
tween the teeth. 1t should then bo pilet
up half on each side of the vat ant
] about or 10 inches deep.
When sufficiently matted, it SHOULD
be cut in pieces about IL inches wide
r and replied every 20 or 20 minutes, {,
' free the pools Of whey, and turned out
sido inward, to keep it warm and hea
uniform throughout the curd. The hen
should DO kept rs near the original ten
+ perAture as possible, until there 10
. sufficient development of acid. Thi
, eau bn done by keeping two or thre,
pals of hot water in the vat at one end
q When the ucid has developed suili
, cicntly to show | y to . inches on th,
a hot iron test, or when 1t has assumed ;
/ silky or yolyety appearance, II is read,
! for the salt. The milling should be don,
20 or so minutes before the salt Is add
!, ed, and the curd well aired, to reduce
Z tho temperature to 50 degrees before tn
q salt is added. As soon as the salt ha
dissolved and the curd is back to il
, yelyoiy appearance again it is ready 70
the press. A very moderate pressur
8 should DO applied at first and the fore
gradually increased. II the pressure i
too heavy at the first, there will be
r considerable loss of fat When the cur,
& has been in press an hour, it should b.
/ taken out and the hoops removed ant
. the bandages fixed neatly on it t,
s make the cheese look as tidy as posi-
y bic. 1t should also be turned end 70
end in the hoops the first thing the fol
1 lowing morning ia improve the appear
b. ance. The cheese should receive from
20 to % hours pressure, after which /
q, may be removed 70 the curing room.
, just few BRIEF points on the care q
0 the curing room, which is very i'm
- portaut point and is very often neglect
ed, The room should BIO kept clean ant
n sweet with as much pure, cool mir q
. possible, in cider to secure the best re
, suits The temperature of the room
- should be kept as even as possible
h About 60 degrees is best. The room
8 should be neither too damp nor too dry
. If too dry, the cheesgs are liable to crac
under the handage or on tho ends, ia
green cheese contains about 80 Fer cen
p Of water, so il the atmosphere IL to
!, dry in the room, the cheeres will los
{ moisture rapidly aud cracking is the T.
y, suit. II the room is dry, cold watc
D may be sprinkled around the Hoo, " hic
/, will help to keep the room cool. II III
room is too moist, the cheeses are liab,