Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1897-09-02
DIFFERENT TASTES.
Americans Like Cheese Soft and Mild
Foreigners Hard and Sharp.


should make special cheese for that
trade, but our people do not like that
kind OF cheese. They seem to want a
softer, milder favored cheese.
In order to get the solid cheese for
the foreign trade the moisture must be
expelled by development of acid.
believe we ought to study how to
make our own people eat cheese and
then find an outlet for the surplus.
The general complaint is that the
cheese is too hard. and the consumer
wants soft, new cheese. This has led to
some experiments in making such
cheese.
l find that by taking clean, sweet
milk, rennet test 100 to 100 seconds,
when for Cheddar cheese it is necessary
to ripen to 40 seconds, and setting it
at about 80 degrees F. with the usual
amount Of extract, cutting when firm,
cooking to 108 degrees f. till solid and
then drawing the whey, draining and
sailing, can get very fine, soft, mild
favored cheese.
As the acid is not developed, the case
in has the power of holding the moisture
in combination, and I can get yield
OF to 10 per cent more cheese than by
the Cheddar process. The cheese is soft
but not pasty and has not the tendency
to crumble that Cheddar cheese has.
1t cuts better ON that account, and con-
sumers say that for that reason it is
more economical to use.
The whole process takes two and
half to three hours. while the Cheddar
process requires five to seven.
Now do not understand me that ad-
vocate all the factories jumping into
this kind of cheese. 1t is only sugges-
ton of what may be done and a way
OF making cheese ON the farm dairy.
Another thing, first class milk is re-
quired to make such cheese, and, after
it is made, good curing room to cure
1T in. If the milk is gassy, the cheese
will be likely to be blown up toward
the north star, and if the temperature
OF the curing room is not kept at 65
degrees or below the cheese will be
likely to blow up any way and go off
flavor as we'll
In Cheddar cheese the acid partially
dissolves the curd, enabling the pieces
to cement and make solid cheese,
while the sweet curd cheese will not
cement as easily, and mechanical holes
are left in which gases accumulate and
make the cheese huff.
The milk sugar in Cheddar cheese
disappears in four or five days. while
in the sweet curd it is present for nine
or ten days. This milk sugar is proba-
bly, changed partly into gas 1t is
therefore necessary to have a low tenn
perature in order to get a slow fermenta-
ton. I have noticed that acid cheese
develops more flavor. 1t is necessary to
hold sweet curd cheese five or six
months to get really high flavor
Now, have said that it requires first
class milk to make this kind of cheese,
and you will undoubtedly reply that
such is the case for any kind of cheese.
But how are we going to tell good milk
from bad? We can tell good milk from
bad by using reliable curd test.
The apparatus for this test consists of
a set of bottles such as are used for
saving composite test samples and a
tank in which to keep the samples
warm. A wire rack keeps the bottles in
place and from upsetting when water
is in the tank A bottle is taken, two
thirds full, Of each patrons milk, and
it is warmed up to So degrees F. by
pouring warm water into the tank
around the bottles. Ten drops of rennet
is then put into each sample of milk ,
and the milk shaken up to mix the rem
net through it. AS soon as it curdles
the curd is broken up with case knife
No large pieces should be left, as they
will retain too much whey. AS the
whey is expelled it is poured off. 1t is
important to get all the whey out, or
the curd VIII be mushy. After pouring
warm water around the bottles the tank
is closed up and the curd allowed to
ferment. Late in the afternoon or next
morning the curds can be examined,
and if any gas or bad flavor is present
it will show itself
The curd is cut into strips, to exam
inc the texture, and the havors should
be determined by working the curd up
in the fingers the same as when trying
cheese.
At the dairy school we are getting
to be cleaned out and whitewashed and
sinkholes fenced in. All are required
to use aerators. We pay an extra price
for good milk, and all the patrons have
worked up to the point where they get
this extra price.
Last summer had students use the
test, and they were able to locate where
gassy or bad favored milk came from.
In cheddar cheese factory, near
Fond du Lac, student was troubled,
not with pinholey curd, but with bad
irons out of Is, and the trouble with
one of these was that the cows ate
watercress. The watercress was fenced
in and the bad favor left.
In another factory, where they were
making brick cheese, the cheese APP
peared all right till "a hours, when
it began to huff. The cheesemaker
did everything he knew to overcome the
difficulty, but had losses of 3 cents a
pound on the cheese and finally had to
give up the job A student and another
OlO MAKER uUueTtOOh W OHcIdbS tu6 1dC-
tory, but with no Improvement, and
they finally applied to me for help. /
had them put the curd test into opera
ton. They made 26 tests. The trouble
was located in two patrons milk (there
were IS patrons altogether) and then
each cows milk was tested and the
difficulty narrowed down to three cows
U,ho ,r,;Ity Prom, those COWS was left out
and the balance worked beautifully and
a fine grade of cheese was turned out
with great deal less labor.
The test meant at least cents a
pound saved on all the cheese made aft
er that. Professor J. W. Decker, Wis
consin Dairy School.
That Butter Shipment.
Speaking of Secretary Wilson'S sam
IL, h,.44o- StiT,raant IN Great britain