CHAPTER XXII. 



FARM CHEESEMAKING. 



Apparatus and Materials Needed. For dairies from 

 10 to 75 cows, the following list is recommended : Steam 

 heating cheese vat ; boiler ; i % inch press screws ; cheese 

 hoops; horizontal and perpendicular cheese knives; one 

 gallon dipper; curd scoop; whisk broom; 100 cubic 

 centimeter graduate ; acid test ; dairy thermometer ; rennet 

 extract ; cheese color ; cheese salt ; bandages ; press cloths ; 

 cheese cloth circles, and a small scales. 



Ripening the Milk. Place the night's and morning's 

 milk in the cheese vat and heat to a temperature of 86 F. 

 Next determine the acidity of the milk with the Far- 

 rington test described on page 175. (Other tests may be 

 used.) If less than 0.18% acid is found, the milk should 

 be held to develop more acid. If very sweet it is desirable 

 to add one or two pounds of good flavored, sour milk 

 (starter, see p. 173) per 100 pounds. A good starter will 

 not only hasten the ripening but will improve the flavor 

 of the cheese. 



Adding Color and Rennet Extract. As soon as the 

 milk shows an acidity of o.iS% to 0.2% add color at the 

 rate of one ounce (30 c. c.) per 1,000 pounds of milk and 

 thoroughly mix. The amount of color to be used depends 

 upon the season of the year, the market demands and the 

 kind of milk. After the color is thoroughly incorporated, 

 add rennet extract (curdling agent) at the rate of about 

 four ounces (120 c. c.) per 1,000 pounds of milk. The 

 rennet extract should be diluted with water to the extent 



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