CHAPTER XV. 
SWISS CHEESE—FROM MILK TO CURING CELLAR. 
278. Selection of the Milk. 
As has been previously explained, Swiss cheese is made 
from sweet milk. So important does this seem to be that the 
milk is delivered to the factory twice a day and immediately 
made into cheese. It is believed by a good many makers that 
the rennet should under all circumstances be gotten into the 
milk as soon as possible. 
279. Cause of Glaesler Cheese. 
Exception may, however, be taken to the opinion that all 
milk for Swiss cheese should be set immediately when received 
at the factory, for as may have been observed in the experiments 
with rennet, a very sweet milk does not curdle rapidly nor is 
the curd as firm as the curd from riper milk. It takes a certain 
amount of acid (probably about .17 per cent) to make the ren- 
net expel the whey properly. With too sweet milk, such as is 
obtained in the cool weather of the fall months, it is hard to get 
a good cook on the curd and such cheese will have a pasty tex- 
‘ture, and a pasty texture will make a glaesler cheese. 
280. Rennet Test Should be Used. 
The milk for Swiss cheese should not be as ripe as for 
Cheddar cheese, but the rennet test should be used to determine 
the condition of the milk, and then the milk, if it is too sweet, 
should be brought to the same degree of ripeness each day, by 
holding or by the addition of a small starter. One of our stu- 
dents reports that with the Marschall rennet test used in his fac- 
tory, a milk that tests five or six will be sure to give a glaesler 
cheese, while milk at 314 will not do so. It should be remem- 
bered that Marschall tests may vary (86), so that each maker 
will necessarily have to determine at what point the milk should 
be set by his particular test. 
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