Martinsburg herald. [volume] (Martinsburg, W. Va.) 1881-1920, 1907-11-16
blAIRY Am
Q RElAr1ERY
SWISS CHEESE PRODUCTION.
Becoming an Important Factor IN
the United States.

the lNltfU 1t&tc~s
/ The manufacture OF Swiss cheese
Is rapidly growing In tho United
1 States, and has already become an
] important factor In regions where
special attention Is given to cheese
making, as In Wisconsin. The In
dustry is handicapped, however,
more or less by serious losses duo to
abnormal fermentation. These are.
as Il rule, consequence OF careless
me ,hods. and result III detective
choose
In bulletin OF the Wisconsin Sta
ton II. L. Russell report the results
OF study OF the causes OF nm out
break OF gassy fermentation OF an
unusual nature In Swiss cheese. which
was the cause of serious loss In q fac
tor in that State, due to the defsc~
tive cheese produced
The defretiye condition referred
to docs not appear while the milk IN
being worked up into cheese. nor
| Immediately after they are taken
from the press Tho first abnormal
condition Is generally noted In tina
brine tank When placed therein Tie
cheese do not seem to absorb salt In
the usual way, this condition doubt
less being due 10 the absence on
those normal ripening changes which
are associated with Inc breaking
down of the casein. The first most
evident symptom OF trouble usually
appears when the cheese have been
on the shelves for week or 80. Tire
edge of the cheese cracks or opens.
generally near the junction Of the
top or bottom and the side. This
split continues to increase In length.
running around the circumference "
! the cheese. and IN severe cases the
interior 81 the cnrd may be forced
out through this crack
This is OF course due TO the pres
sure OF gas within the cheese. Re-
lief from this pressure occurs at this
/ point because resistance is less here
than elsewhere Sometimes the
cheese shuffs without splitting In this
way, but generally They do not shov
marked evidence from the outside
Usually the cheese have a poor text-
ure. remain tough and rubbery, even
when OF considerable age. When
plug Is drawn or the cheese Ii cut.
the gaseous fermentation IL usually
very evident The texture shows
abundant gas holes Of varying sfse~
! than are to be found In normal No
Swiss. Sometimes cheese are found
that split open on the edge ana stils1
show solid body. In All cases. how
ever. the flavor IL decidedly on. =
disagreeable sweet taste being oh
served. The affected cheese are also
usually OF In color Very gAssy>
cheese are badly bleached. Neithen
do the cheese seem TO have the usual
degree OF acidity
Investigation showed that the ar
| normal fermentation was due To the
! presence Of yeast cells which In some
unknown way had gained access tn
the milk and had passed into th@
cheese
The trouble appears to be lareeiy
due to the factory methods and exp~-
cIally to the way the whey Is handled
Where the whey IL held for TWEEN
tt~iVUf uVufr u HlfGW ~ III HVHFt III
as TO permit the butter fat 10 be more
Thoroughly SKINNED Yeast organ
isuss Of this type ARC al sost sure ~
develop In greater or less numhers
-. II the butter fat left In the whey
after the curd In taken out could be
removed Immediately or within !
short time. no suck development As
this could take place. Such can he
done By immediate separation or
the whey In cream separator.
The quality OF the butter ii enough
better and the quantity securctE
enough larger to warrant the inxtxi-
lation OF machinery which Will 40
this work. or course, the iaStallatiom
OF steam 90 furnish power COLD not
economically be psaae IN the ssnalipw
factories, but such course wnnifr
doubtless prove advantageous in the
Tong run in the factories where
larger amount OF milk is handel.
The present custom OF soaring fhe
whey is not nearly as satisfacserx
from this point OF view ais the now
pretty generally discarded method Of
scalding the whey TO get the butter
fat.
The practice OF soaking whole rem
nets In whey without boiling or heat
ing the latter Is condemned. The uss
OF commercial rsnnet extracts II con-
sidered preferable. IL whole renr
mes are employed. heated whey
should be used, and particular care
should be given TO the rennet jarss
which should receive = thorOuxi<
fertilization At frequent intervals
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