The Morris County chronicle. [volume] (Morristown, N.J.) 1877-1915, 1899-09-08
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| Home CheeSernaBin0. |
Experience Needed to Reach the
High Standard Which the
Market Now Demands.
NEUTRALITY-SUSPICIOUS.

'
AS a general rule home butter max
ing can be made to pay better than
home cheesemaking and with less la
Dor, although l have known many in
stances where this has been reversed,
writes George p. Newell in the Boston
Cultivator.
The writer, having been conversant
with the cheesemaking industry from
boyhood, would not advise any one to
go into it at home without some pre-
yious practical knowledge of the bust
ness.
The markets of the present day call
for cheese of a certain standard quail
ty, whether of domestic or factory
manufacture. This standard must be
a first class one in order to obtain
profitable price, and unless one feels.
full confidence in his ability to meet
market requirements he should con-
slider milk as too valuable material to
experiment with.
Nearly every one, however, who con-
templates home cheesemaking possess
es general idea of the subject, with
more or less experience and to such
direct my remarks. You will not find
It profitable to attempt home cheese
making with too small a quantity of
milk. l would place th94minimum dai-
~ quantity that you should attempt
to make up at all at 100 pounds, while
300 pounds and from that up would be
better.
Do not attempt the manufacturing
task with crude apparatus any more
than you would think of producing No.
/ butter from a ramshackle churn.
Aim to have cheese factory in minia-
ture, without, of course, many of the
accessories that a large factory would
find necessary. The heating arrange
ment of your dwarf vat should be per-
feet and above reproach. A zinc lined
wooden tank, in which rests on sup
ports a removable tin receptacle for
the milk, should be used.
There should be from one to two
inches of water space between the tin
and zinc sides and bottom, the water
of which can be heated from copper
flue, with zinc water packet under all.
This is simply counterpart in prin-
ciple of the old fashioned factory I'M
derheater vat, and believe can be OBJ
tanned in any size Of most manufacture
ers of dairy apparatus.
In the improved modern factory vat
steam from a furnace instead of hot
water under the vat supplies the heat,
the principle of cooking the curd being
the same.
While obtaining a small vat from a
reliable dealer one had better get all
the other accessories necessary, as
they will be better suited to the pur-
pose if made by an experienced man
ufacturer than local workman.
The apparatus necessary to equip
small cheesemaking plant ought not to
cost much if any more than the uten-
sis properly required to turn like
quantity of milk into butter.
While aiming to make the same quail
ity of cheese that comes from larger
factory, you should understand that
the greatest opening for the sale of
dairy cheese lies in the direction of
small bulk.
The demand for fine full cream ched-
Oar cheese that do not weigh over five
or ten pounds apiece is never fully
satisfied Most factories object to pro-
ducing them on account of the increas-
ed labor involved and the larger per-
centage of milk necessary to make q
nn11nd of choose The incrpa SQ1 ratio
is caused by the more extensive evap-
Grafton of moisture from the small
cheese than from the large ones.
1t should be borne in mind, however,
that these diminutive cheese bring n
better price in market than the large
ones solely on account of their size.
/ earnestly advise those dairymen who
contemplate home cheesemaking at all
to manufacture only small size stock
If they would sell it readily for a good
price.
Do not go into the business, howev-
er, unless you have some previous
knowledge of it, as it will not prove
profitable to experiment with so val
liable product as milk.
In curing these small cheese be
careful not to have the apartment too
dry.
Wideawake dairymen not afraid of
lots of work and with some previous
knowledge Of the business can certain
ly make home cheesemaklng proflta-
BILE by following the plan outlined
above.