Gloucester County Democrat. (Woodbury, N.J.) 1878-1932, 1900-09-27

the tender mercies of an erratic atmoS-
phere that has freaks of being alter
nately wet, cold, hot and dry
While the natural bent of the air and
weather cannot be changed. we can
influence it to make It serve ctr wants
and purposes.
When green cheese leaves the hoop,
il is no more cheese than a calf is a
COW, being simply a compressed lump
Of cheese material.
The forces inside of q cheese, assist
ed by q proper temperature outside,
are what accomplish It's edible maturi-
~.
How much certain bacteria have to
sslls With this phenomena is yet moot
ed question, but no doubt exists as to
the necessity Of an equabie tempera-
ture IN giving them "happy medium"
in which to work.
It must be remembered that rennet
is the yeast of cheese and acts some
thing similar to yeast in bread. The
more rennet there Is In the product
the quicker it viii begin to ferment
the whole mass and the more active
and powerful win be the fermentation.
In other terms, the cheese will then
cure faster You cannot expect an IN
cooked loaf of bread set in in a cold
or even cool room to raise and become
light. 1t must have certain degree
of warmth to accomplish that pur-
pose.
1t is thus with cheese. To properly
cure and bring out the active force of
the rennet and any latent touring bac--
terra" that are willing to act in cooper
alton with it a steady, even warmth is
needed in the room, say of G5 degrees
T. in summer and 40 degrees to 10 de-
grees in spring and fall
You may take all the pains possible
to manufacture a fine grade of cheese.
and you place them in a poor. faulty
curing room, and they are going TO
spoil
If the room is too cold, they will sour
On the shelves because the rennet lies
and cannot act IL the atmos-
phere in which they are stored is too
hot. the butter fat meIts and perco-
lates, destroying its flavor and sub
a cheese in the first stage of curing
requires more heat than it does later
on: hence curing room should be
constructed on the following plan: The
shelves should be arranged around the
room in tiers, one above another Three
tiers high are usually the most conyen-
tent.
Tho ,,e.r- .l,aeso tf,,,,s,, ,,ri,f Fur, a.,
press. should be placed on the top
shelf, the next in age on the middle
shelf and the oldest at the bottom As
heat rises-and il is warmest nearest
the ceiling you will thus have their
proper curing completely under con-
troll.
The curing Of cheese is both a fer
mentatiye and digestive process. All
food before It can assimiIate from the
stomach into blood nourishment must
be digested by the Tactic juice that is
secretion of the stonach's walls
If this requisite digestive process has
already been partially accomplished in
the food before It Is introduced into
the stomach, that organ has less to per-
form; hence the value of well cured or
predigested cheese as an article Of diet
To recapitulate the points to be OBJ
served In scientifically curing cheddar
cheese. first. be provided with cur
ingroom tightly plastered or ceiled and
wen ventilated.
Provision must be made for main
tanning an even temperature In both
hot and cold weather For the former
sprinkle the floor every day with cold
water, and give a free circulation of
air when the sun Is not hot outside
For cold weather use sufficient fuel.
In curing. cheese should be turned
and rubbed with a soft oiled cloth
every day until they have reached an
advanced stage Of maturity.
If they are left a long time without
turning. the curing advances incom-
pfetely and the rinds become moldy
and rough. The grease used for rub
bing can be churned or rendered from
the cream arising IN the whey vat.
sserIaIzsng MIX by Electricity.
A scientist In Vienna claims to have
discovered that very moderate cur
rent of electricity will sterilize milk by
destroying all the bacteria In 1t. If
this Is true we fear the results would
not be Just what the dairyman or the
consumers want in this country. Some
Of the bacteria are useful in giving but
ter It's rich. nu.ty flavor, and they
would probably be destroyed with the
others People 10 this country do not
want pure, tasfeless fat TO use as
butter, bat want the aroma ana flavor
that grades our best butter as first
class whore It IS known.