The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1897-02-19
CHEESE MAKING.
BY E. 1. CROwELL.

TASK assigned me as one VINO mas
been out of the cheese making bust
ness for % years, to speak on that
question. 1t is the more difficult
after listening to the two gentlemen
that preceded me who have SO ably
discussed and instructed us from
their up-tO-date experience. My ex-
perience in Kansas commenced in
1873. 1t is now said that there was
a great crime committed in that year
but did not then know much about
it but was then involved in a much
more preplexing question which was
a question of bread and butter which
L then thought made it a matter of
necessity for me to embark in the
cheese making business. For it was
what could do and 1 naturally turn
ed my attention to that, under those
circumstances. l had a few cows
and took in others to milk and also
took in milk to make up. had some
very instructive experience in the
matter of taking milk from others and
also in trying to extract what | called
reasonable amount OF milk from
cows, that proved to be not dairy
cows. AS the president has just sug
gested that we cOnfine our discussions
along the line of practical experience
l will endeavOr to talk along those
lines and give you what have de-
duced from them.
First will be the condition of climate
and location of the cheese making
industry of Kansas. 1t is prevalent
idea that u location north OF this lat
itude would be better for handling
milk. My experience aud Observa.
ton is that this is better climate
for manufacturing milk into cheese
than northern Ohio is. But you say
that 1T is too warm" Yes the tenn
perafure will range higher and dur
ing a longer period of the year. But
the temperature is not the hardest
thing to combat with in handling
milk and cheese except during the
curing process which can he Obviated
10y the proper construction of an ice
house i'm connection with the curing
room or by the use OF very dry eel.
lar not allowing the temperature to
rise above 20 or below 90. Cheese
properly made needs about that de-
gree to insure proper curing.
| consider the natural condition of
this part of Uncle Sans dominion
located within the boundary lines of
Kansas as very favorable To the cheese
making industry. five have warm
climate we also have pure and dry
atmosphere which is much more
favOrab BILE than lower temperature
with a damp atmosphere impregnaIed
with miasma that tends TO foster the
germs and bacteria contained in milk
which are the first cause of putri-
faction the same as with meat.
One of the essential principles in
manufacturing. milk is to deodOrize
it and one of the simplest methods is
to expose it to pure and dry air the
most completely possible. To better
understand the principle, it Is fact
that milk elevated and held into the
atmosphere, say 80 feet, will yield
more and better butter than by any
other method Of"setting" it TOR cream.
The separator method may excel il.
The most skillful work of the cheese
maker is brought in use in trying to
counterfeit the bad elements naIuI ally
contained in the milk or absOr bed by
it from bad handling.
This climatic influence is also fav-
Orable for the production of sweet and
nutritious dairy COW food which has a
great influence OH the amount and
quality of milk and cheese. l believe
these influences are more essential in
cheese making than in butter max.
ing, for cheese making does not end
when the cheese is taken from the
press and placed on the shelves. The
process is not ended until it is ripen-
I'd, say from to 10 weeks according
to circumstances and condition OF the
cheese. 1t is easy for US to under
stand that when butter is made it
can be consumed while sweet and also
can De placed in cold storage to be
kept almost infinitely.
Tho very smallest element of putre-
| faction left in curd before put in press
has all the time the curing process is
going on (which is essentially fer
menting process) to do bad work in
spelling the flavor of cheese aud per-
haps in running it altogether. This
is what takes skiIlful work To counter
act by manipulation and balancing up
the work the proper amount of salt
rennet and even temperature of cur