hl2 Journal of Agriculture, Yicioria. [lo Oct.. 1912. 



8PRTN(; CIIKDDAR CHEESE-MAKING. 



By G. C. Sawcrs, CJiecsc Expert. 



As the season approaches for the making of cheese, it is important 

 1c- overhaul the Imildings, and have the interior, plant, Sec. thoroughly 

 renovated and brought up to date with modern utensils. Provision should 

 he made for the supply of clean, sweet milk, perfect samples of which in 

 .such quantities as are accumulated at factories are far too rare, and those 

 engaged in the manufacture of cheese commence their efforts under con- 

 ditions which make perfection impossible. 



Sometimes it is found that the milk when recei\ed appears in fairly 

 good condition, hut after the heat is applied to the curd in the whey, 

 develops a very bad flavour. This is owing to some of the milk containing 

 germs — probably entering in the milking shed by reason of insanitary 

 and careless methods — which had not developed their characteristic odour 

 at the time the milk was being received. 



A good, clean-flavoured .starter is one of the fir.st essentials in the 

 manufacture of prime cheese. Every utensil which comes in contact with 

 The starter .should be previously sterilized. Spring cheese is generally 

 made too firm due mainly to it receiving the same treatment as that made 

 from richer milk. 



Curd from spring milk containing a comparatixely small percentage of 

 fat expels moisture more rapidly than curd from richer milk ; therefore, it 

 must be treated so as to retain more moisture, or the resulting cheese will 

 .he too firm and cure slowly. 



A test of the milk should l>e made, and the treatment varied according 

 to the quality. In spring, when the milk is testing low. it is found that 

 .setting at a lower temperature and using a correspondinglv larger quantity 

 of rennet, tends to make a quicker-curing cheese. 



If it is intended that the cheese shall go into market in fourteen to 

 twenty days, which is usually the case in the earlv part of the season, 

 sufficient should be used to insure the process of coagulation commencing 

 in from eight to ten minutes. 



Spring milk testing 3 to 3.5 may Ije set at 82 to 84 degrees Fahr., and 

 enough rennet used to have it ready for the knives in twenty to twenty- 

 five minutes; this usuallv requires 4 oz. to 4^- oz. rennet extract per i.ooo 

 Ihs. milk. 



This treatment should only be for a few weeks, and should be 

 gradually changed as the fat increases and the weather gets warmer. The 

 setting temperature must then be raised and the quantitv of rennet de- 

 •creased, in order to get a firmer and slower-curing cheese. 



The milk should be set in the vat early enough to allow the curd 

 sufficient time to get fairly firm in the whev before the acidity develops. 

 A great deal of curd is injured at this stage of the process. Cheese 

 made from milk working fast will always tend to break down soft and 

 Aveak in body. 



Experience has shown that when the curd is not properly cooked, and 

 the whey hurried off. the resulting cheese will go off-flavour much more 

 readilv than that from curd which has remained in the whev the proper 



