Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1904-08-25
CANNnNG CHEESE.
Canned Cheese May Soon he a stsp'e
For Home Trade and Export

standard iavor is attended with many
difficulties, although made with ma
terial from the same source II hnIeF
the same conditions. All of these %
stacles have not yet been overcome u
are p ted from time 10 time, eaus-
ing more or less serious loss Butter
makers struggled through much the
same difficulties until the introduction
of the cream separator, followed 10y the
use OF starters" The control OF out
ter favor has been secured by the
proper management or organisms, and
there is the possibility of equally goo
results in improved cheese making.
One great difficulty when has been
experienced in successfully controlling
favor in cheese is the prevention OF
undesirable organisms, including moiG,
from entering during the process or
curing. At the Oregon experiment
station efforts have been making TO
obviate this. K. F. Pernot, bacteriolo-
gist of the station. says that the first
attempt was to coat the cheese with
paratin. which was a step In advance,
yet not quite satisfactory owing to the
scaling and cracking nature OF p%aratin,
especially when handling the cheese.
The next step was to can the curd in
he~ru.etically sealed tin cans, The fresh
milk was inoculated with a pure culture
OF organisms grown in sterile milk.
The usual processes Of cheesemaking
were followed. the cheese matted or
~cheddareG and the curd packed in
round Tin cans made 20 contain one, two
and 4 half or i've pounds each.
Superior Curink Ia Cans.
A good feature OF canned cheese is
the curtns, which ohvt3tes the con-
stan care incident 10 the ordinary
method for after the cans are placed
in the curing DON they require no fur
ther attention other than TO keep the
temperature low and constant. Hu-
nudity, dryness, vermin or mold can
not affect the cheese. In order TO as
NCIldlA lC pIOSICoo AZ III iObc W
from six to fifteen cans were filed at
q time, so hat they might be opened
at regular intervals, varying from six
weeks to q year. The first can was
opened six weeks after being filled,
and the cheese for it's age was well IL
pened, of an excellent flavor and odor,
and the texture was friable, delicate
and quite superior to hat of any other
cheese. Several cans were opened at
each of the various times, and a grad
ual increase of the delicate flavor was
noticeable, but ever in a can a year
There seemed to be a limit reached in
the %ripening, after which it remained
unchanged. Very naturally there was
no rind, no mold and no loss In weig 4
through evaporation, a pound OF curd
producing a pound of cheese.
Good shipping Quality.
Several tests give evidence of the
shipping quality of this cheese. Two
n pound cans were sent by mail to
Newchwang, China. to the United
States consul. One was opened, found
to be of good quality by the consul
and pronounced excellent in flavor and
structure by a Russian cheese expert.
The other can was returned unopened
to the station and found to be unin-
jured by the trip. An English cheese
importer calls this canned cheese ''of
the best quality Of States cheese" De-
tails of the processes employed in this
interesting innovation In cheesemak-
ing are presented in bulletin No. IS Of
the Oregon experiment, station. In which
Mr.. Pernot comments in general upon
It as follows:
ut seems as though the present meth
cd of making cheese is not in keeping
with the care exercised in making but
ter. From the time milk is received at
the dairy until the butter is wrapped
in paper the hands OF g modern dairy
man never come in contact with either
material or product. In cheesemaking
1t is handled with the hands through
out the process, and ii Is not uncom-
vat with his hands and arms sub
merged nearly to the elbows, stirring
the curd during the cooking and
other parts of the operation. Means
may yet be devised by which the curd
will be handled with fingered paddles
or other implements doing the work OF
the hands, thus obviating the introduc-
ton of many Objectionable germs.
Market Demands sealed Packages.
"The market now demands food to be
in sealed packages and not SO much In
bulk as formerly, and the sale of cheese
will be increased when II can be pur-
chased in cans or packages upon which
are marked its age and favor.
LAS an article Of food for export trade
or army s cheese cured in cans would
be very desirable. as 1t Is condensed.
nutritious and in convenient form for
transportation. There are others be-
sides cheddar cheese which could be
made and cured in cans. A soft cheese
having the consistency Of thick cream,
that could be spread upon bread, would
likely find a ready market in the orient.
Several lots of cheese were canned
without previously inoculating the
milk. and they turned out very we'll"