16 The Story of Cheese 



resulting partly-skimmed milk will still make a fairly good cheese, 

 hardly distinguishable from full Cream Cheese. Under the laws 

 of the State of New York it must, however, be marked "Skim Milk 

 Cheese." 



CHEESE MADE FROM PASTEURIZED MILK 



From time to time attempts have been made to make Cheddar 

 Cheese from pasteurized milk. If the milk is heated to 14.5° only, 

 and held for 30 minutes at such temperature, its property to form a 

 firm curd with rennet is not destroyed and it will make a fine 

 cheese, but if it is pasteurized at a higher temperature it will not 

 curdle firmly until it is ripened or otherwise brought back to the 

 condition required for satisfactory action of the rennet ferment. 

 Thorough ripening with a pure culture starter will do it, or an 

 addition of muriatic acid will accomplish the same in a shorter 

 time, but care must be taken not to use too much, which would make 

 the cheese dry and crumbly. Dr. J. L. Sammis and A. T. Bruhn 

 of the Wisconsin Dairy School worked out the problem and sys- 

 tematized a process which is described in Bulletin 16.5 of the U. S. 

 Department of Agriculture and by which it is claimed a first-class 

 cheese can be made regularly from thoroughly pasteurized milk. 



MAKING CHEDDAR CHEESE ON THE FARM 



It takes quite a little experience to make a good Cheddar Cheese 

 and, unless one has the time and opportunity to study it and make 

 it an every-day practice, it is not as a rule advisable to attempt 

 making Cheddar Cheese in the home from the milk of one or a few 

 cows. 



The amateur will usually find it easier to make Neufchatel or 

 Cream or Cottage Cheese for home use or for the home market. 



If Cheddar Cheese is to be made regularly it is best to get an 

 outfit consisting of a small boiler and a jacketed vat, although 

 cheese may be made in a plain wooden tub or any other convenient 

 vessel. The double bottomed vat generally used in American as 

 well as in Danish dairies facilitates both the heating of the milk 

 before setting and the "cooking" of the curd in the whey after 

 cutting. Either low pressure steam, or — better — water heated by 

 steam, is introduced in the space between the outer, wooden 

 bottom and the inner, tinned steel or copper bottom. If it is 

 cool the milk should be warmed to 86° F. . In the sununer it 



