Year: 1877

the water beneath the vat and the mass Of
whey and curd is the same. The curd is
again allowed to subside and the vat covered
to retain as much heat as possible. Now the
best implement in cheese factory to assist
in the production Of a perfect cheese is a
curd mill. The poorest one is sink for the
draining Of the curd. do not wish to be
understood that the finest cheese cannot be
made with the use of the sink, but believe
more fine cheese is made in factories where
the curd is ground in mill, than in those
where the curd sink is in use, other things
being equal. In the use of the curd mill
the whey can be run from the vat as soon as
the ourd has obtained sufficient frmness with
out regard to the development Of acid, the
curd packed on the sides of the vat aud al.
lowed to attain just the state we wish. BY
this process We get separation Of the whey
from the curd with less handling. The ten
dency of the curd after it is separated from
the whey is to run together and form solid
mass In the sink it requires constant
handling to prevent this SO that after the
draining the salt and curd may be intimately
combined. Tne use of the sink necessitates
the holding Of the curd in the whey until the
whey changes or enough acidity is developed
for the purpose. Often in the summer months
this change comes SO quick that the cheese
maker is obliged to use the utmost haste in
getting the curd from tho vat to the sink,
and consequently rough handling causing
great waste. The aim of the maker througs


out the process should be to have the whey
clear and free from butter. White whey is
a good thing for swine but loss to the
cheese. In this process the curd after drain
ing from twenty to thirty minutes, is cut in
squares eight or ten inches wide and packed
two and two, the upper surfaces together.
After draining another half hour or until the
surplus whey has run off, the curd is cut in
strips two or three inches in width and thrown
to one side of the vat where it remains until
the change is detected by the tastc or srnell.
1t is then ground, sated, and put to press.
From one and one-half to two pounds of fac
tory filled salt is used to one thousand
pounds of milk, according to the dryness Of
the curd and the time the cheese is to remain
upon the ranges. The bandage is applied
when the curd is put in the hoops. After
the cheese has been in press one hour the
followers are removed and the upper edge of
the bandage is pulled up and spread evenly
over the edge of the cheese. They are then
returned to the press where they remain un-
til the next morning. Whilst upon the ranges
they are turned and oiled every day until
cured. Pure, sweet lard is used for that
purpose and after two or three applications
but very little is required to keep them bright
and clean.


have few words wish to say in favor
of that much berated commodity made from
pure SKINNED milk, milk that has been re.
lieved from that troublesome constituent, but
ter. The popular idea Of skinned cheese is
that they are closely related to the family OF
grindstones and are of nearly the same value
as an article of food. With regard to some
specimens that find their way to market |
fully coincide with this opinion. But skinned
cheese can be made that will bring as high
price in market as many kinds of new whole
milk cheese and give as good satisfaction to
the consumer. If We make this kind of
cheese to suit the palate of the purchaser,
and convince him of the intrinsic value of its
nutritive qualities we shall be in fair way
to overcome the prejudice against it. Milk
as an article of food has been used by man
from the infancy of the race. We find by
analysis that its constituent parts are water,
that makes it refreshing as a beverage ca
sein, flesh forming substance, fat or butter,
heat producing substance, sugar and min
eral matter to give it sweetness and flavor.
Let us compare skinned milk cheese with
pure milk, whole milk cheese and beef These
articles in dried state according to Prof.
Johnston contain in 100 parts as follows