The Ward County independent. [volume] (Minot, Ward County, N.D.) 1902-1965, 1904-07-06
CANNING CHEESE.
canned Cheese May Soon De . staple
For Home TRADE Ana Export.

Tanned Cheese May Soon De . staple
For Home TRADE Asa Expert. !,
The making Of first class cheeses Of
standard flavor is attended with many
difficulties, although made with ma
torial from the same source and under
the same conditions. All Of these Oh
stacles have not yet been overcome and
are repeated from time to time, caus-
ing more or less serious loss. Butter
makers struggled through much the
same difficulties until the introduction
of the cream separator, followed by the
use Of starters The control Of but
ter flavor has been secured by the
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
favor in cheese is the prevention. Of
undesirable organisms, including mold,
from entering during the process Of
curing At the Oregon experiment
station efforts have been making to
obviate this. E. F. Pernot bacteriolo-
gist OF the station, says that the first
attempt was to coat the cheese with
parattin, which was step in advance,
vet not quite satisfactory owing to the
scaling and cracking nature of parattin.
especially when handling the cheese.
The next step was to can the curd in
hermetically sealed tin cans. The fresh
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 IN
round tin cans made to contain one, two
and half or FIVE pounds each.
Superior Curing In Cans.
A good feature of canned cheese is
the curing, which obviates the con-
slant care incident to 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
| midity, dryness, vermin or mold can
not affect the cheese. In order to as
certain the progress In curing, lots or
from six to fifteen cans We're filled Mt
| time, SO that they might be opened
at regular intervals, varying from six
| weeks to year. The first can was
opened six weeks after being filed.
and the cheese for it's age was We'll r.
pened, of an excellent flavor and OdOr,
and the texture was friable, delicate
and quite superior to that OF any other
cheese Several cans were opened at
each of the various times, and 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 limit reached in
| the ripening, after which it remained
unchanged. Very naturally there was
no rind, no mold and no loss in weight
through evaporation, a pound of curd
producing a pound Of cheese.
Good shippine Quality.
Several tests give evidence of the
shipping quality of this cheese. Twt
one pound cans were sent by mail te
Newchwang, China, to the United
States consul. One was opened. founG
to be of good quality by the consu
and pronounced excellent in favor ant
structure by 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 20,
the best quality of States cheese" De
tails of the processes employed In thi
interesting innovation in cheesemak
ing are presented in bulletin No. 7S O
the Oregon experiment station, in which
, Mr.. Pernot comments in general upol
it as follows:
ut seems as though the present meth
cd of making cheese Is not in keepn:
with the care exercised in making but
ter. From the time milk is received a
the dairy until the butter is wrapped
in paper the hands of modern dairy
man never come in contact with eithe
material or product. In cheesemakin
it is handled with the hands through
out the process, and it is not uncom
mon to see an operator bending over
vat with his hands and arms SUI
merged nearly to the elbows, stirrin
the curd during the cooking IN
other parts Of the operation. Mean
:. may yet be devised by which the cur
will be handled with fingered paddle
or other implements doing the work
the hands, thus Obviating the introdu'
ton of many Objectionable germs.
Market Demands Sealed Packa xes.
> "The market now demands food to
in sealed packages and not so much
/. bulk as formerly, and the sale OF chees
will be increased when 1t can be pu
:. u chased in cans or packages upon who
are marked its age and flavor.
LAS an article Of food for export trat
or army use cheese cured in cans won