Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1898-03-24
CHEESE WISDOM.
In Regard to Bacteria. Curing Rooms,
Temperature and Ventilation.


Temperature and Ventilation.
The meeting of the East Ontario
Dairy society was especially instructive
this year because of the participation of
several professors from agricultural col
leges and of various COW experts. DIR.
Connell of Queens college gave the re-.
suit Of his Investigations among dairy
bacteria. Starting in with history of
some of the groups which interest the
dairymen most, he pointed out in what
way they were of value or Of damage
and how to promote or to disperse them.
The doctor said that most varieties of
bacteria grow best between 20 degrees
and IS degrees. At freezing point there
IS no growth, but the bacteria are not
thus killed, but only paralyzed. AS the
temperature rises to 100 degrees or high
er nearly all bacteria are killed, and
hence the process of pasteurization of
cream, which means getting it to tenn
pSrature of 160 degrees, and then cool
ing it off again. Damp, dark cellars en-
courage the development of bacteria,
while sunlight kills them off rapidly.
For this reason, the wise dairyman will
expose his utensils to the sunshine and
dispose of many injurious bacteria. The
souring of milk is brought about by a
group of bacteria feeding on what is
known as the sugar of milk, changing it
into Tactic acid, and this was the true
source of flavor of butter. Most of the
Ills of the mi1kroom and the factory
came from some sort of bacteria. Filth
about factory was a harbor for many
groups of undesirable bacteria, and the
remedy was to have clean surroundings,
and dry. clean factory.
He had found in his Investigations
that bad davors in butter, discoloration
of cheese, as well as strange actions of
milk and cream mainly came from this
source, but its remedy seemed to be in
perfect cleanliness, hot steam, white
wash, sunlight and everlasting tidiness.
He paid a great compliment to DR.. Bah
cock Of Wisconsin for his discovery of
the true cause of the curing of cheese
that it was the effect of group of fer
ments in the milk itself known as
engines, that have the power of con-
Serting the insoluble proteids of the
curd into digestible matter, and while
rennet may have part to play, the real
curing Of the cheese is not dependent
upon bacteria, or what are known as the
micro organisms. The doctor illustrated
his lecture with plates with cultures
apon them.
"Cheesemaking, by John Ruddick,
principal of the Kingston dairy. ex
pressed the thought that the great need
today was a more perfect curing room,
where the cheese could be held at a
lower temperature to cure and obtain
slower maturing, and holding all molds
in the cheeseroom in check by the use
OF formaline spray. All this meant a
saving in weight and an improvement
e favor, which resulted III more mon
ey, which is what we are all after.
Professor Robertson spoke along a
similar line, to the effect that what was
wanted in curing rooms was plan of
insulation so perfect that there could be
little if any change in the temperature
of a cheeseroom, holding it at IS de-
grees For a common room, $3.50 would
do this, and the saving in the shrinkage
of cheese and the enhanced price for
the better resulting favor, as pointed
out by Mr.. Ruddick, would in one sea-
son twice pay for the outlay and serve
at the same time to enhance even the
good reputation that Canada now enjoys
for her cheese abroad. He then spoke of
the Importance of factories having some
sort of cold storage at command and
the success of the cold storage facilities
supplied by the railways and export
steamship lines.