St. Johnsbury Caledonian. [volume] (St. Johnsbury, Vt.) 1867-1919, 1904-07-06
CANNING CHEESE.
Canned Cheese May Soon Be Staple
For Home Trade and Export.

For Home Trade and Export.
The making of first class cheeses Of a
standard flavor is attended with many
difficulties. although made with ma
| terial from the same source and under
| the same conditions. All of these OBJ
stacIes have not yet been overcome and
! gre repeated from time to time, caus-
| ing more or less serious loss. Butter
ma sers 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
flavor in cheese is the prevention of
undesirable organisms, including mold,
from entering during the process of
curing. At the Oregon experiment
sta ton efforts have been making to
obviate this. e. +. Pernot, bacteriolo-
gist of the station, says that the first
attempt was to coat the cheese with
paraffin, which was a step in advance,
yet not quite satisfactory owing to the
scaling and cracking nature Of parafffn,
| especially when handling the cheese
The next step was to can the curd In
Theoretically 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 a 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 OF
from six to fifteen cans We're filled at
a time, so that they might be opened
at regular intervals, varying from SIX
weeks to a year. The first can was
opened six weeks after being filed,
and the cheese for its age was well ri
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 a year
old it did not become strong and rank.
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 weight
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
one 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 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:
cit 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 modern dairy
man never come in contact with either
material or product. In cheesemaking
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 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 introduce
ton Of many Objectionable germs.
Market Demands Sealed Packages.
1.-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 it can be pur-
chased in cans or packages upon which
are marked its age and flavor.
LAS an article of food for export trade
or army use cheese cured in cans would
be very desirable, as it 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 well.'