Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1898-01-20
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CHEESE REPORT.

Suggestions Full of Value From the Wis
consin Cheese Instructor.
A Wisconsin instructor has been WIS.,
iting the cheese factories in that state
during the past year and found condi-
tion of things in some factories and in
some farmers milk cans that tend to
take away ones appetite for cheese for
awhile. Among other things he writes:
I was called to several creameries
where cheese was being made, and there
found many cans in condition that
battles description. 1t appears that any
vessel that doesn't leak is used for car
rying milk to the creamery. 1 even
found cans that were painted inside,
and for the benefit of the owner will
say that he used good quality of paint
Probably one of the most serious
drawbacks we are contending with lies
in the manner in which most of the
milking is done. At least nine cans out
of ten have a dark sediment in the bot
tom, which finds its way into the milk
by being dislodged from the udder and
TANKS of the COW and the mixers
hands and falls into the pail. This fine
dust, according to the best authorities,
is reeking with bacteria that are too fire.
quently injurious. Patrons should be
required to watch the bottom of their
cans as the milk is emptied, so they
may see the filth with their own eyes,
and the sediment with gallon of milk
should be returned.
WboY1 conditions aro INFO n 10 fo1.
the production of good milk, it is al
most impossible to make a common
starter of the desired character, and it is
during such a time that starter is
most essential For the last three years
l have advocated the use of commercial
ferments and pasteurized milk for max
ing starters, and many makers have now
adopted that plan and are getting re-
suits that come fully up to my expecta-
tions. Fresh milk, kept one hour at
400 F. and cooled, is fit to make good
starter with when it would be unfit
without being subjected to high tenn
perature.
Math Michels of Fond du Lac county
makes a good starter without CONNER
cial ferments in this manner: He selects
COW that is in good trim and health,
carefully cleans TANKS and udder and
with clean hands milks into sterilized
glass jar, taking care to use none of the
first milk drawn. This milk is allowed
to sour normally, and when sour the
right amount is added to pasteurized
milk. He then proceeds by propagating
from one starter to another, always u.s.
ing pasteurized milk.
1t gives me great pleasure to report
the progress that has been made in per-
fecting the subearth air duct for curing
room ventilation.
This problem has had my attention
since the spring of 1895, and the work
has not been without interest, inasmuch
as it was necessary for me to persuade
''the other fellow" to make most of the
experiments, with nothing to go by but
"a painted ship on painted ocean, In
addition to this was hazarding integ-
rity as an educator should the results
prove failure. While my enthusiasm
was unceremoniously checked at times,
my Unborn stubbornness again prevailed.
This system of ventilation regulates
both temperature and moisture, and as
the Importance of the latter is too little
understood in general / will use few
figures to explain it. Twill take for this
illustration a factory that turns out 600
pounds of cheese daily, and I will as
sumo that the cheese remains in the fac.
tory 10 days and that the shrinkage in
weight will be 81 per cent, which is
fair average. The evaporation of water
would be 81 pounds from each days
product, or barrel of water every 10
days. Experiments up to date have
proved, in factories that have an efficient
subearth duct, that the shrinkage will
not exceed l per cent This creates a
saving of ~ pounds of cheese on each
100 pounds, or Is pounds day. An
other source of increased yield in many
cases is afforded by the uniformly low
temperature, as it makes it possible to
retain maximum amount of moisture
in the curd consistent with good tex
ture, and the cheese will remain square
shaped and close. This gives material
advantage, especially with certain styles
of home trade cheese.
The New York cheese that commands
a fancy price in many of our groceries
is well made from good milk and con-
tains sufficient moisture to eliminate all
elements of toughness in the texture
In addition to this it is always in its
prime. The subearth duct gives all the
advantages needed for making the same
kind of cheese, providing the milk is
good.
The question is frequently asked as
to how this ventilation effects the mold
ing of cheese. The conditions favorable
to mold are dead air, high moisture and
room infected with mold germs With
this air duct we have fresh air continu-
ally, and if the room is kept we'll disin-
fected there will be no trouble
As the air enters the room its relative
humidity is nearly or quite 100 per cent.
The temperature of the room should be
several degrees higher than the air that
enters in order to reduce the relative
moisture. For this reason room above
ground is more desirable than cellar.
Should there at any time be SO high a
moisture as to be injurious in any re-
speot the current of air may be reduced
to such an extent as to allow the room
to maintain still higher temperature.
Two or three points are to be espe-
cially observed in buying dairy bull
Observe the rudimentary teats. If these
are large and well formed and well
spread, it is good sign Examine the
shape Of the hind quarters. If the bull
has thin, incurving thighs and high
flank, he will be likely to turn out a
good dairy sire if be belongs to an APP
proved dairy breed