Alma record. (Alma, Mich.) 1878-1928, 1904-08-05
CANNING CHEESE.
Canned Cheese May soon he a stnpie
For Home Trade nud I-Sp0rt.

Canned Cheese May soon he a stupie
For Home Trade nnd I.Np0rt.
The making of first elias, checse> OF "a
standard flavor is attended with nauy
difficulties. although made with na
tcrial from the same source and undoi
tile same conditions. Ali OF these OBJ.
stacles have not yet been overcome and
are repeated from time TO time can.
ing more or less serious loss Butter
makers struggled through much tic
same difficulties until the introduction
Of the cream separator, followed by Tie
use Of starters" Tie control of but
ter flavor has been secured hy tie
proper management or organisms and
there is the possibility OF equally good
results in improved cheese making.
one great difficulty which has been
experienced in successfully controlling
flavor In cheese is the prevention OF
undesirable organisms. including mold.
from entering during the process OF
curing. Al the Oregon experiment
sta ton efforts have been making 20
obyiate this. l.. f. Pernot. bacteriolo-
gist of the station, says that the first
attempt was TO coat the cheese with
paratiin. which was step in advance.
! yet not quite satisfactory owing 10 the
scaling and cracking nature OF paratEin,
especially when handling the cheese.
! The next step was To can the curd In
2 o,
milk was inoculated with pure culture
/ of organisms grown in sterile milk.
/ The usual processes Of cheesemaking
! were followed, the cheese matted or
/ "cheddared' and the curd packed III
round tin cans made 10 contain one. two
and a half or live pounds each.
superior Curing In Cans.
\ good feature Of canned cheese il
/ the curing which obyiates the con
slant care incident 10 the ordinary
method. for after the cans are placed
/ in the curing room they require no fur
! Their attention other than TO keep the
temperature low and constant HUI
nudity. dryness. vermin or mold can
not affect The cheese. In order To as
certain the progress in curing, lots OF
from six 10 fifteen cans were filled az
a time 50 that they might be opened
at regular intervals. varying from six
weeks TO a year. The first can was
opened six weeks after being filled, !
and the cheese for its age was well ri
pencd, of an excellent flavor and odor, |
and the texture was triable, delicate !
and quite superior TO that 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 even in a can year |
old it did not become strong and rank.
There seemed to- be n limit reached in |
the ripening. after which IL remained |
unchanged. Very naturally there was
no rind no mold and no loss in weight |
through evaporation, a pound Of curd |
producing n pound OF cheese.
Good shipping Quality.
Several tests give evidence OF the |
shipping quality of this cheese. TWO
one pound cans were sent by mall to
Newchwang. China, TO the United |
States consul. One was opened. found |
to be of good quality by the consul
structure 10y a Russian cheese expert
The other can was returned unopened
to the station and found To be unn-
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 cheeseman's
ing are presented in bulletin No. - OF Il
the Oregon experiment station. in which
Mr.. pernot comments I'm general upon
IL as follows:
III 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 a modern dairy
man never come I'm contact with either
material or product. In cheesemaking
IL is handled with the hands through
out the process, and II is not uncom
mon 10 see an operator bending over a
vat with his hands and arms sub
merged nearly 10 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 I'm cans or packages upon which
are marked its age and flavor.