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) THE GENESEE FAEMER. 



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was caused by gastric juice retained in tlio stomach. This opinion, however, is not 

 sustained by any facts but what apply with equal force to the theory we have adopted, 

 while there are many inconsistent with it The gastric juice is often entirely removed 

 by well washing the stomach several times in water, and afterwards soaking it in a satu- 

 rated solution of salt and water for several months, after which it is sometimes washed, 

 and then salted and dried for use. By this process the gastric juice could not possibly 

 be retained in the rennet. Were it the gastric juice, it is but reasonable to suppose that 

 the fresh stomach would be stronger and better than the ones thus prepared and kept 

 for a length of time. But this is not so, rennet not being considered fit for use till at 

 least twelve months old ; and though it will do earlier, yet much more is required to 

 " set the cheese." Does the gastric juice increase in quantity or in quality by keepino- ? 

 or must we look for another theory ? 



It will be remembered that we said, that if to a solution of pure sugar of milk, that 

 would not of itself undergo decomposition, a little curd or rennet was added, the sugar 

 was gradually converted into lactic acid. Now, in milk, this curd is present in conjunc- 

 tion with .the sugar, and the change will of itself gradually take place ; but it is desired 

 to accelerate it, and accordingly rennet, which is a soluble highly nitrogenous ferment 

 that can easily be intimately mixed with the whole of the milk, is added for this purpose. 

 It quickly converts the sugar into lactic acid, which unites with the soda, forming a 

 neutral salt, (lactate of soda,) and the curd is left in an insoluble state. 



The reason for raising the temperature of the milk, is to assist the rennet and lactic 

 acid, and also, when the curd is precipitated, of condensing its particles by coagulation, 

 rendering them more easy of separation from the whey. The proper temperature at 

 which the rennet should be added to the milk, is about 95 deg. Fahr., experience proving 

 this to produce the best quality of cheese. In making skim cheese, however, the milk 

 should be set a little cooler, otherwise the curd is apt to be tough and sour. There are 

 various ways of heating the milk to the proper temperature. In a small dairy it may 

 be done by placing a tin of milk in boiling water, and when it is hot, pouring it 

 into the cheese vat. In a large dairy, a boiler should be so constructed as to be sur- 

 rounded with water, similar to an ordinary glue pot. This would prevent the possi- 

 bility of injury from overheating, &c. It would be very advantageous not to heat any 

 portion of the milk hotter than 95 deg., but in some way increase the whole of the milk 

 to that temperature ; but we know of no method of doing this, though probably some of 

 our ingenious dairymen will hit on one ere long that will cheaply accomplish the object 

 by means of steam passing through a worm placed round the cheese vat. The objection 

 to heating a portion of the milk to a high temperature, is that the butter it contains 

 runs together in an oily mass, which is very apt to get pressed out of the cheese when 

 afterwards subjected to a high and necessary pressure. 



We have said that butter exists in milk in the form of globules encased with a shell 

 of curd. When the curd is rendered insoluble by the formation of lactic acid, these 

 globules combine more or less with the curd, and are intimately mixed with it. We 

 are not acquainted with any experiments that have been tried as to the relative amount 

 of butter left in the whey after the curd »has been removed, by different processes, at 

 different temperatures, &c. It is, however, well known that in the making of cheese 

 from new or unskimmed milk, considerable butter is left in the whey, which in many 

 parts of Europe is obtained by placing the whey in large vessels for a day or two, when 

 cream will rise to the surface, which is taken off and churned. Much labor is required 

 in churning, hut considerable butter is obtained, having a peculiar sweet and cheesy 

 taste, arising from the large amount of curd and sugar of milk which it contains. It 

 must be used fresh, as it is next to impossible to keep it, for the above reason. In Eng- 

 land, where it is called "whey butter," it sells for about 30 per cent, less than the best 

 milk-cream butter. 



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