Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1897-03-11
GIVE US A CALL.
SPRING CHEESEMAKING.



In cheesemaking, as in all other lines
Of dairying, in order to gain the best re-
suits cleanliness must be observed in
every particular by patron and maker
alike, the cheesemalxer being careful to
reject all tainted or sour milk, as first
class goods can be made only from first
class materials.
For early cheese heat the milk to 81
or Sc degrees F. Stir the milk gently
while heating, for quick or rough STIR
ring at this stage causes a loss of butter
fat The rennet test should then be
made as soon as possible to ascertain the
degree of ripeness. To make the test, to
8 ounces of milk at temperature of Sc
degrees add dram of rennet (of
Known strength) and stir rapidly for 10
seconds. If coagulation takes place In
from 18 to 90 seconds, the milk is suffi-
GENTLY matured, and the rennet should
be added at once. If piece of match
one-haf inch long be dropped in the
milk as the milk is started in motion
around the glass, the instant coag-
ulation takes place can be readily noted
by the sudden stoppage of the piece of
stick. 1t may be necessary to vary the
test few seconds to suit the conditions
Of different localities, but with judg-
ment few trials will enable the maker
to tell just when the milk is matured
sufficiently for setting.
Ripen the milk SO that sufficient acid
for dipping will develop in ~ hours
after setting When dipped, the curd
should not show more than one-eighth
inch acid by the. hot iron test Great
care and watchfulness should be exer-
cised at this stage, as the acid develops
very rapidly.
Use sufficient rennet (from 3 to
ounces per 1000 pounds of milky to
coagulate the milk fit for cutting in
from 10 to 90 minutes. The curd is then
cut by using first the horizontal knife
and then the perpendicular one, cutting
continuously until completed. Com
mence cutting early, taking plenty Of
time to do it properly.
Stir the curd gently with the hands
for ten minutes before any steam is
turned Oh and be sure that the curd is
free from the sides of the vat before APP
plying the steam. Rough handling at
this stage means loss both in quantity
and quality, as greater percentage of
butter fat will be lost in the whey.
Heat the curd slowly to 90 degrees,
taking from about 80 to 30 minutes to
do so. After the heat is up to the de-
sired point continue stirring for 10 or
20 minutes to insure uniform cooking.
Draw off portion of the whey early,
stirring occasionally; then dip the curd
with small acid, from one-sixteenth
to one-eighth inch, as shown by the hot
iron test. Stir well in the sink to let the
whey escape before allowing to mat.
When the curd is matted firm enough
to stand handling without breaking, cut
into narrow strips, about inches wide,
and turn every 10 or Is minutes or
often enough to prevent the whey from
gathering in pools on the curd. After
they are turned once or twice these
strips may be piled two deep. Keep the
temperature at from 80 to "a degrees
until the curd is ready for milling. Mill
early-as soon as the curd becomes
fiaky and shows three-quarters of an
inch acid by the hot iron test.
Air well by stirring and salt the curd
when it becomes mellow, feels like vel
vet and smells like newly made butter
Use some brand Of pure dairy salt, salt
ing at the rate of "a to 2 pounds of
salt per 1000 pounds of milk. At the
time of sailing the temperature of the
curd should be from SO to SO degrees,
and when the salt is thoroughly dis
solved put to press, having the temper
allure about so degrees
Apply the pressure gently at first I'M
til the whey begins to run clear, then
gradually increase the pressure. After
the cheeses have been in the press 45
minutes or rather longer take them out,
pare off all shoulders and bandag@ prop
erly by pulling up the bandage neat
", leaving no wrinkles on the side and
trimming the ends SO as to leave about
three quarters of an inch of bandage ON
each end. Turn them in the hoops in the
morning, allow them to remain in the
press at least 90 hours and see that each
cheese is finished perfectly before allow
ing it to be taken to the curing room.
The curing room should be kept at an
even temperature Of from 65 to 20 de-
grees and should be well ventilated.
Note.-When quick curing cheese is
not desired, use less rennet and more
salt. B. Miller, Guelph Dairy
School Bulletin.