598 



Journal of Agricidure. 



[8 Oct., 1907. 



This property possesses great possibilities as a dairy farm ; for almost 

 the total area is capable of being irrigated from the BarAvon River at 

 small cost. 



A PROFITABLE ADJUNCT. 



CHEESE MAKIXCt.* 



/. G. McMillan, N.D.D., Cheese Expert. 

 Derby Cheese. 



These cheeses are made to weigh about 30 lbs each and are flat 

 snaped. The milk is thoroughly strained. The evening's milk is cooled 

 down in summer to about 64 deg. Fah., and the cream is skimmed off 

 in the morning and heated to 90 degrees, mixed with the new milk, and 

 returned to vat. i he mixed milks are heated to 84 degrees in winter and 

 82 degrees in summer. One-quarter per cent, of starter is added ; the milk 

 is then tested for acidity by means of the rennet test — 25 seconds is gene- 

 rally a fair tesc but depends on locality etc., 3 ozs of rennet are added to 

 each 100 gallons of milk and stirred in the milk for 6 or 7 minutes. The 

 top should be stirred occasionally to keep down cream until the milk begins 

 to curdle ; 45 to 50 minutes are allowed for coagulation which should be 

 firmer than for Cheddar. The curd is cut to about' the'size" of broad 

 beans by specially wide American knives. 



The curd is stirred with the hands for half an-hour while the heat is 

 raised to 90 degrees, then with the rake until it reaches 92 degrees in 

 summer and 94 in winter. The heating process should take about 40 

 minutes; the curd must be just beginning to get a little firm when allowed 

 to pitch. When the whey is fit to draw it should test about 16 per cent, 

 acid and the curd draw fine threads about Yq inch in length. About 

 I to i|- hours from cutting until whey is run off should elapse. When 

 this is completed the curd is lifted on to a cooler and slightlv stirred ; 

 excessive stirring will make it too dr\. At this stage the curd should 



*When Mr. McMillan visited Great Britain he was commissioned by the Depart- 

 ment to inquire into the various systems of making cheese, and to furnish a report 

 concerning the same, which was duly carried out. The accompanying description 

 of the manufacture of the various cheeses is extracted from the report and 

 ^mblished for the information of cheesemakers and others. — Editor. 



