The times. [volume] (Washington [D.C.]) 1897-1901, 1901-03-24
A NEW WAY TO CURE CHEESE.
of Recent Discoveries in
the Chemistry of Milk
FrOm the New York Evening Post.

| tfrom the New York Evening Post
Dairymen and cheese-makers in this
| State are likely to be affected In an i'm
portant way by recent discoveries in the
chemistry of milk which, 1t is claimed,
/, Will revolutionize the present methods of
| curing cheese. New York as is well
known, stands first among the cheese
producing States. both in the quantity and
reputation of its product There are more
than thousand cheese factories in the
State, each OF which maintains curing
rooms of its own. where the cheese is kept
at fixed temperature to 'ripen''-that is
to allow the indigeStible curd to fernent
and become digestible. If the new theory
turns out to be practical, all these curing
rooms can be discontinued and the ckeeses
sent direct from the presses to cold stor-
age houses in the cities. where they can
be cared for in quantity and ripened I'M
der uniform conditions.
Briefly stated the new theory is that
cheese can he ripened by the action of
ferment within itself, and without the
presence of the bacteria which have al
ways been considered the active agencies
in its fermentation.
In 1897 Profs. s. NJ Babcock and III. L,
Russell of the University of Wisconsin
announced the discovery that all normal
milk contains a small percentage of an
inherent ferment which tends to digest
ii. This discovery was confirmed by the
work of other investigators. including
DR.. Freudenreich, of Berne, Switzerland
Further experiments convinced Drs. Bah
cock and Russell that this galactase acted
upon the new cheese ana converted IL
into an edible product, and could do this
without the aid OF the bacteria, which
were at first supposed TO be the sole cause
of this transformation. In proof of this
experiments were made in curing cheese
at temperatures near or below the freeZ-
ing point, when the bacteria are dormant
or dead.
large cheese dealer in Chicago has
already decided to contract for the entire
product Of Wisconsin cheese factory,
each days product to be shipped direct to
cod-storage warehouses in Chicago. to be
kept there until ready for distribution
Regarding the practical application of
this discovery to conditions in this State.
Joseph II. Geisler, chemist to the New
York State Department of Agriculture,
and official chemist TO the Mercantile EX-
change said today: 1T appears that the |
cheese WHICH DR. Babcock has made by |
curing at low temperatures is practically |
a new variety. being softer than common |
ing OF solid texture without holes or bub- |
bles The first thing to find out is wheth- |
er the public want this kind of cheese or |
not. If they do not and cannot be edu- |
Gated up to il, the discovery is of no COM |
mercial value. The plan of curing in cold |
storage would insure greater cleanliness |
in treatment and uniformity of the pro-
duct. 1t would also prevent the develop !
ment of the iniGrious bacteria which are |
found in cheese. To make 1t |
safe. the cheese should be ster-
lized before curing
f. j. II. Kracke. Assistant Commission
Pr of the State Department OF Agricul-
lure. said that If the cold-curing process
turned out to be feasible. ii would be of
great Importance to the cheese-making |
industry