file which includes the original illustrations4 ,see #djcah-;h4htm or #djcah-;h4zip3 7https3_/_/www4gutenberg4org_/cache_/epu b_/#djcah_/pg#djcah-;images4html7 or 7https3_/_/www4gutenberg4org_/files_/#dj cah_/djcah-;h4zip7 ,images of the original pages are available through ,internet ,archive4 ,see http3_/_/archive4org_/details_/bookofche ese#jjthomrich ,transcriber's note3 ,text enclosed by underscores is in italics 7italics74 ,text enclosed by plus signs is in bold face 7bold74 ,,the ,,book ,,of ,,cheese 99 99 99 99 99 ,the ,rural ,text-,book ,series ,,edited ,,by ,l4 ,h4 ,,bailey ,carleton3 ,,the ,,small ,,grains4 ,b4 ,m4 ,duggar3 ,,the ,,physiology ,,of ,,plant ,,production4 ,j4 ,f4 ,duggar3 ,,southern ,,field ,,crops4 ,gay3 ,,breeds ,,of ,,live-,,stock4 ,gay3 ,,principles ,,and ,,practice ,,of ,,judging ,,live-,,stock4 ,goff3 ,,principles ,,of ,,plant ,,culture4 ,guthrie3 ,,book ,,of ,,butter4 ,harper3 ,,animal ,,husbandry ,,for ,,schools4 ,harris and ,stewart3 ,,principles ,,of ,,agronomy4 ,hitchcock3 ,,text-,,book ,,of ,,grasses4 ,jeffery3 ,,text-,,book ,,of ,,land ,,drainage4 ,jordan3 ,,feeding ,,of ,,animals4 ,revised4 ,livingston3 ,,field ,,crop ,,production4 ,lyon3 ,,soils ,,and ,,fertilizers4 ,lyon1 ,fippin and ,buckman3 ,,soils1 ,,their ,,properties ,,and ,,management4 ,mann3 ,,beginnings ,,in ,,agriculture4 ,montgomery3 ,,the ,,corn ,,crops4 ,morgan3 ,,field ,,crops ,,for ,,the ,,cotton-,,belt4 ,mumford4 ,,the ,,breeding ,,of ,,animals4 ,piper3 ,,forage ,,plants ,,and ,,their ,,culture4 ,sampson3 ,,effective ,,farming4 ,thom and ,fisk3 ,,the ,,book ,,of ,,cheese4 ,warren3 ,,the ,,elements ,,of ,,agriculture4 ,warren3 ,,farm ,,management4 ,wheeler3 ,,manures ,,and ,,fertilizers4 ,white3 ,,principles ,,of ,,floriculture4 ,widtsoe3 ,,principles ,,of ,,irrigation ,,practice4 99 99 99 99 99 ,illustration3 ,,fig4 #a4--;,a cheese laboratory in the ,new ,york ,state ,college of ,agriculture at ,cornell ,university4 ,,the ,,book ,,of ,,cheese by ,,charles ,,thom ,investigator in ,cheese1 ,formerly at ,connecticut ,agricultural ,college and ,,walter ,w4 ,,fisk ,assistant ,professor of ,dairy ,industry 7,cheese-,making71 ,new ,york ,state ,college of ,agriculture at ,cornell ,university ,new ,york ,the ,macmillan ,company #aiah ,all rights reserved ,copyright1 #aiah1 ,by the ,macmillan ,company4 ,set up and electrotyped4 ,published ,july1 #aiah4 ,norwood ,press ,j4 ,s4 ,cushing ,co4--,berwick ,smith ,co4 ,norwood1 ,mass41 ,u4,s4,a4 ,,preface ,certain products we associate with the manufactures of the household1 so familiar and of such long standing that we do not think of them as requiring investigation or any special support of science4 ,the older ones of us look back on cheese as an ancient home product2 yet the old-fashioned hard strong kind has given place to many named varieties1 some of them bearing little resemblance to the product of the kitchen and the buttery4 ,we have analyzed the processes2 discovered microorganisms that hinder or help2 perfected devices and machines2 devised tests of many kinds2 studied the chemistry2 developed markets for standardized commodities4 ,here is one of the old established farm industries that within a generation has passed from the housewife and the home-made hand press to highly perfected factory processes employing skilled service and handling milk by the many tons from whole communities of cows4 ,this is an example of the great changes in agricultural practice4 ,cheese-making is now a piece of applied science2 many students in the colleges are studying the subject2 no one would think of undertaking it in the old way3 for these reasons this book is written4 ,this book is intended as a guide in the interpretation of the processes of making and handling a series of important varieties of cheese4 ,the kinds here considered are those made commercially in ,america1 or so widely met in the trade that some knowledge of them is necessary4 ,the relation of cheese to milk and to its production and composition has been presented in so far as required for this purpose4 ,the principles and practices underlying all cheese-making have been brought together into a chapter on curd-making4 ,a chapter on classification then brings together into synoptical form our knowledge of groups of varieties4 ,these groups are then discussed separately4 ,the problems of factory building1 factory organization1 buying and testing milk1 and the proper marketing of cheese1 are briefly discussed4 ,such a discussion should be useful to the student1 to the beginner in cheese-making1 as a reference book on many varieties in the hands of makers who specialize in single varieties1 and to the housekeeper or teacher of domestic science4 ,the material has been brought together from the experience of the writers1 supplemented by free use of the literature in several languages4 ,standard references to this literature are added in the text4 ,no introduction to the subject of cheese should fail to mention the work of ,j4 ,h4 ,monrad1 who has recently passed away4 ,mr4 ,monrad never collected his material into a single publication1 but his contributions to cheese-making information1 scattered widely in trade literature over a period of thirty years1 form an encyclopedia of the subject4 ,bulletins of the ,agricultural ,experiment ,stations and ,united ,states ,department of ,agriculture have been quoted extensively1 with citation of the sources of the material4 ,personal assistance from ,professor ,w4 ,a4 ,stocking and other members of the ,dairy ,department of ,cornell ,university1 and ,c4 ,f4 ,doane of the ,united ,states ,department of ,agriculture1 is gladly acknowledged4 ,students cannot learn out of books to make cheese4 ,they may1 however1 be aided in understanding the problems from such study4 ,to make cheese successfully they must have intimate personal touch with some person who knows cheese4 ,sympathetic relations with such a teacher day by day in the cheese-room are essential to success in making cheese which1 at its best1 is one of the most attractive of food-products4 ,,the ,,authors4 ,,table ,,of ,,contents ,,chapter ,i ,,pages ,,general ,,statement ,,on ,,cheese #a-d ,nature of cheese1 #a2 ,cheese-making as an art1 #b2 ,cheese-making as a science1 #c2 ,problems in cheese-making1 #d2 ,history1 #e4 ,,chapter ,,ii ,,the ,,milk ,,in ,,its ,,relation ,,to ,,cheese #e-bh ,factors affecting the quality1 #f2 ,chemical composition1 #g2 ,factors causing variation in composition1 #h2 ,milk constituents1 #i2 ,water1 #aj2 ,fat1 #aa2 ,casein1 #ab2 ,milk-sugar1 #ac2 ,albumin1 #ad2 ,ash1 #ae2 ,enzymes1 #af2 ,the flavor of feeds eaten by the cow1 #ag2 ,absorption of odors1 #ah2 ,effect of condition of the cow1 #ai2 ,bacteria in the milk1 #bj2 ,groups of bacteria in milk1 #ba2 ,acid fermentation of milk1 #bb2 ,bacterium lactis-acidi group1 #bc2 ,colon-arogenes group1 #bd2 ,acid peptonizing group1 #be2 ,bacillus bulgaricus group1 #bf2 ,acid cocci or weak acid-producers1 #bg2 ,peptonizing organisms1 #bh2 ,inert types1 #bi2 ,alkali-producing bacteria1 #cj2 ,butyric fermenting types1 #ca2 ,molds and yeasts1 #cb2 ,bacterial contamination of milk1 #cc2 ,germicidal effect of milk1 #cd2 ,sources and control of bacteria in milk1 #ce2 ,the cow1 #cf2 ,stable air1 #cg2 ,the milker1 #ch2 ,utensils1 #ci2 ,the factory1 #dj2 ,the control of bacteria1 #da2 ,fermentation test1 #db2 ,the sediment test1 #dc4 ,,chapter ,,iii ,,coagulating ,,materials #bi-dj ,ferments1 #dd2 ,nature of rennet1 #de2 ,preparation of rennet extract1 #df2 ,pepsin1 #dg2 ,chemistry of curdling1 #dh2 ,use of acid1 #di2 ,robertson's theory1 #ej2 ,rennet curd1 #ea2 ,hammarsten's theory1 #eb2 ,duclaux theory1 #ec2 ,bang's theory1 #ed2 ,bosworth's theory1 #ee4 ,,chapter ,,iv ,,lactic ,,starters #da-ed ,acidifying organisms1 #ef2 ,starter1 #eg2 ,natural starter1 #eh2 ,commercial starter or pure cultures1 #ei2 ,manufacturer's directions1 #fj2 ,selecting milk1 #fa2 ,pasteurization1 #fb2 ,containers1 #fc2 ,adding cultures1 #fd2 ,cleanliness1 #fe2 ,mother starter or startoline1 #ff2 ,examining starter1 #fg2 ,second day's propagation1 #fh2 ,preparations of larger amount of starter1 #fi2 ,amount of mother starter to use1 #gj2 ,qualities1 #ga2 ,how to carry the mother starter1 #gb2 ,starter score-cards1 #gc2 ,use of starter1 #gd2 ,the amount of starter to use1 #ge2 ,starter lot-card1 #gf4 ,,chapter ,v ,,curd-,,making #ee-hj ,the composition of the milk1 #gg2 ,cheese color1 #gh2 ,the acidity factor1 #gi2 ,acidity of milk when received1 #hj2 ,the acid test1 #ha2 ,rennet tests1 #hb2 ,marschall rennet test1 #hc2 ,comparison of acid and rennet test1 #hd2 ,control of acid1 #he2 ,acidity and rennet action1 #hf2 ,acidity and expulsion of the whey1 #hg2 ,acidity in relation to cheese flavor1 #hh2 ,acidity in relation to body and texture of cheese1 #hi2 ,acidity in relation to cheese color1 #ij2 ,control of moisture1 #ia2 ,relation of moisture to manufacture and quality1 #ib2 ,relation of moisture to acidity1 #ic2 ,setting temperature1 #id2 ,strength of coagulating materials1 #ie2 ,amount of coagulating materials to use1 #if2 ,method of adding rennet1 #ig2 ,the curdling period1 #ih2 ,cutting or breaking the curd1 #ii2 ,curd knives1 #ajj2 ,heating or cooking1 #aja2 ,draining1 #ajb2 ,application to cheese1 #ajc4 ,,chapter ,,vi ,,classification #ha-hh ,basis of classification1 #ajd2 ,processed cheeses1 #aje2 ,whey cheeses1 #ajf2 ,soft and hard cheeses1 #ajg2 ,relation of moisture to classes1 #ajh2 ,relation of heat to classes1 #aji4 ,,chapter ,,vii ,,cheeses ,,with ,,sour-,,milk ,,flavor #hi-aaj ,skim series1 #aaj2 ,cottage cheese1 #aaa2 ,household practice1 #aab2 ,factory practice1 #aac2 ,buttermilk cheese1 #aad2 ,neufchtel group1 #aae2 ,domestic or ,american ,neufchtel cheeses1 #aaf2 ,the factory1 #aag2 ,cans1 #aah2 ,draining racks1 #aai2 ,cloths1 #abj2 ,molding machinery1 #aba2 ,milk for ,neufchtel1 #abb2 ,starter1 #abc2 ,renneting or setting1 #abd2 ,draining1 #abe2 ,cooling ,neufchtel1 #abf2 ,pressing1 #abg2 ,working and salting ,neufchtel1 #abh2 ,storage1 #abi2 ,molding1 #acj2 ,skimmed-milk ,neufchtel1 #aca2 ,baker's cheese1 #acb2 ,domestic ,neufchtel1 #acc2 ,partially skim ,neufchtel1 #acd2 ,cream cheese1 #ace2 ,neufchtel specialties1 #acf2 ,gervais1 #acg2 ,european forms occasionally imported1 #ach4 ,,chapter ,,viii ,,soft ,,cheeses ,,ripened ,,by ,,mold #aaa-acc ,hand cheese and its allies1 #aci2 ,pennsylvania pot cheese1 #adj2 ,appetitost 7,appetite cheese71 #ada2 ,ripened ,neufchtel1 ,french process1 #adb2 ,the ,camembert group1 #adc2 ,camembert cheese1 #add2 ,description of ,camembert1 #ade2 ,conditions of making and ripening1 #adf2 ,outline of making process1 #adg2 ,acidity1 #adh2 ,ripening the cheese1 #adi2 ,composition1 #aej2 ,factory1 #aea2 ,economic factors1 #aeb2 ,french ,brie1 #aec2 ,coulommiers1 #aed4 ,,chapter ,,ix ,,soft ,,cheeses ,,ripened ,,by ,,bacteria #acd-adh ,the ,isigny group1 #aee2 ,raffin1 #aef2 ,liederkranz cheese1 #aeg2 ,limburger cheese1 #aeh2 ,the milk1 #aei2 ,making the cheese1 #afj2 ,draining and salting1 #afa2 ,ripening1 #afb2 ,marketing and qualities of ,limburger1 #afc2 ,yield and composition of ,limburger1 #afd2 ,mnster cheese1 #afe4 ,,chapter ,x ,,semi-,,hard ,,cheeses #adi-aga ,the green mold group1 #aff2 ,roquefort cheese1 #afg2 ,cow's milk or ,faons ,roquefort1 #afh2 ,outline of making ,roquefort1 #afi2 ,ripening of ,roquefort1 #agj2 ,gorgonzola1 #aga2 ,stilton cheese1 #agb2 ,gex1 #agc2 ,bacterially-ripened series1 #agd2 ,brick cheese1 #age2 ,making of brick cheese1 #agf2 ,ripening brick cheese1 #agg2 ,qualities of brick cheese1 #agh2 ,composition and yield1 #agi2 ,port du ,salut cheese1 #ahj4 ,,chapter ,,xi ,,the ,,hard ,,cheeses #agb-ahc ,the ,danish group1 #aha2 ,the ,dutch group1 #ahb2 ,edam cheese1 #ahc2 ,method of manufacture1 #ahd2 ,salting and curing ,edam1 #ahe2 ,equipment for making ,edam cheese1 #ahf2 ,qualities and yield of ,edam cheese1 #ahg2 ,gouda cheese1 #ahh2 ,method of manufacture1 #ahi2 ,equipment for ,gouda cheese1 #aij2 ,composition and yield1 #aia4 ,,chapter ,,xii ,,cheddar ,,cheese-,,making #ahd-bba ,the lot-card1 #aib2 ,the milk1 #aic2 ,ripening the milk1 #aid2 ,setting or coagulating1 #aie2 ,cutting1 #aif2 ,heating or cooking the curd1 #aig2 ,removing the whey1 #aih2 ,hot-iron test1 #aii2 ,firmness of the curd1 #bjj2 ,gathering the curd together1 #bja2 ,matting or cheddaring1 #bjb2 ,milling the curd1 #bjc2 ,salting1 #bjd2 ,hooping the curd1 #bje2 ,pressing the curd1 #bjf2 ,dressing the cheese1 #bjg2 ,handling over-ripe and gassy milk1 #bjh2 ,qualities of ,cheddar cheese1 #bji4 ,,chapter ,,xiii ,,composition ,,and ,,yield ,,of ,,cheddar ,,cheese #bbb-bdf ,composition of milk1 whey and cheese1 #baj2 ,relations of fat to casein in normal milk1 #baa2 ,influence of fat in milk on yield of cheese1 #bab2 ,fat loss in cheese-making1 #bac2 ,effect of bacterial-content of milk on yield of cheese1 #bad2 ,factors affecting the moisture-content of ,cheddar1 #bae2 ,variations of the ,cheddar process1 #baf2 ,cheddar-type cheese from pasteurized milk1 #bag2 ,club cheese1 #bah2 ,the stirred-curd or granular process1 #bai2 ,california ,jack cheese1 #bbj2 ,the washed-curd process1 #bba2 ,english dairy cheese1 #bbb2 ,pineapple cheese1 #bbc2 ,leyden1 #bbd2 ,cheddar cheese with pimientos1 #bbe2 ,sage cheese1 #bbf2 ,skimmed-milk cheese1 #bbg2 ,full skimmed-milk ,cheddar cheese1 #bbh2 ,half skimmed-milk ,cheddar cheese1 #bbi2 ,yield and qualities of skimmed-milk ,cheddar cheese1 #bcj4 ,,chapter ,,xiv ,,cheddar ,,cheese ,,ripening #bdg-bge ,fat1 #bca2 ,milk-sugar1 #bcb2 ,the salts1 #bcc2 ,gases1 #bcd2 ,casein or proteins1 #bce2 ,causes of ripening changes1 #bcf2 ,action of the rennet extract1 #bcg2 ,the action of the bacteria1 #bch2 ,conditions affecting the rate of cheese ripening1 #bci2 ,the length of time1 #bdj2 ,the temperature of the curing-room1 #bda2 ,moisture-content of the cheese1 #bdb2 ,the size of the cheese1 #bdc2 ,the amount of salt used1 #bdd2 ,the amount of rennet extract1 #bde2 ,the influence of acid1 #bdf2 ,care of the cheese in the curing-room1 #bdg2 ,evaporation of moisture from the cheese during ripening1 #bdh2 ,paraffining1 #bdi2 ,shipping1 #bej4 ,defects in ,cheddar cheese3 ,defects in flavor1 #bea2 ,feedy flavors1 #beb2 ,acid flavors1 #bec2 ,sweet or fruity flavors1 #bed2 ,defects in body and texture1 #bee2 ,loose or open texture1 #bef2 ,dry body1 #beg2 ,gassy textured cheese1 #beh2 ,acidy1 pasty or soft body and texture1 #bei2 ,defects in color1 #bfj2 ,defects in finish1 #bfa4 ,cheddar cheese judging3 ,securing the sample1 #bfb2 ,how to determine quality1 #bfc2 ,causes of variations in score1 #bfd2 ,the score-card1 #bfe4 ,,chapter ,,xv ,,the ,,swiss ,,and ,,italian ,,groups #bgf-bib ,swiss cheese3 ,the ,swiss factory1 #bff2 ,the milk1 #bfg2 ,rennet extract1 #bfh2 ,starter1 #bfi2 ,the making process1 #bgj2 ,curing ,swiss1 #bga2 ,block ,swiss1 #bgb2 ,shipment1 #bgc2 ,qualities of ,swiss cheese1 #bgd2 ,composition and yield1 #bge2 ,the ,italian group3 ,parmesan1 #bgf2 ,regianito1 #bgg4 ,,chapter ,,xvi ,,miscellaneous ,,varieties ,,and ,,by-,,products #bic-bif ,caciocavallo1 #bgh2 ,sap sago1 #bgi2 ,albumin cheese1 #bhj2 ,mysost1 ,norwegian whey cheese1 #bha2 ,whey butter1 #bhb4 ,,chapter ,,xvii ,,cheese ,,factory ,,construction1 ,,equipment1 ,,organization #big-caj ,locating the site1 #bhc2 ,the building1 #bhd2 ,heating plant1 #bhe2 ,curing-rooms1 #bhf2 ,light1 #bhg2 ,ventilation1 #bhh2 ,boiler-room1 #bhi2 whey tanks1 #bij2 ,store-room1 #bia2 ,the floors1 #bib2 ,arrangement of machinery and rooms1 #bic2 ,arrangements for cleanliness1 #bid2 ,equipment and supplies list1 #bie2 ,factory organization1 #bif4 ,,chapter ,,xviii ,,history ,,and ,,development ,,of ,,the ,,cheese ,,industry ,,in ,,america #caa-cbf ,the factory system1 #big2 ,introduction of factory system in ,canada1 #bih2 ,introduction of cheddaring1 #bii2 ,introduction of ,swiss and ,limburger1 #cjj2 ,number and distribution of cheese factories1 #cja2 ,total production of cheese in the ,united ,states1 #cjb2 ,rank of the leading cheese-producing states1 #cjc2 ,exportation and importation of cheese by the ,united ,states1 #cjd2 ,average yearly price of cheese1 #cje2 ,canadian cheese statistics1 #cjf2 ,introduction of cheese-making into new regions1 #cjg4 ,,chapter ,,xix ,,testing #cbg-cdb ,the fat test1 #cjh2 ,sampling the milk1 #cji2 ,adding the acid1 #caj2 ,centrifuging1 #caa2 ,reading the test1 #cab2 testing whey for fat1 #cac2 testing cheese for fat1 #cad2 ,reading the test1 #cae2 ,the ,hart casein test1 #caf2 ,solids in the milk1 #cag2 the lactometer1 #cah2 ,calculating the solids not fat in the milk1 #cai2 ,testing cheese for moisture1 #cbj4 ,,chapter ,,xx ,,marketing #cdc-cfa ,buying milk1 #cba2 ,cheese yield basis of buying milk1 #cbb2 ,fat basis for payment of milk1 #cbc2 ,weight basis or pooling method for payment of milk1 #cbd2 ,fat-plus-two method for payment of milk1 #cbe2 ,comparison of methods1 #cbf2 ,laws governing the production and sale of milk1 #cbg2 ,marketing of cheese1 #cbh2 ,mercantile exchanges1 #cbi2 ,marketing perishable varieties1 #ccj2 ,distribution of price1 #cca2 ,standards1 #ccb2 ,laws relating to cheese marketing1 #ccc4 ,,chapter ,,xxi ,,cheese ,,in ,,the ,,household #cfb-cha ,food value of cheese1 #ccd2 ,digestibility of cheese1 #cce2 ,cheese flavor1 #ccf2 ,relation to health1 #ccg2 ,cheese poisoning1 #cch2 ,proper place in the diet1 #cci2 ,care of cheese1 #cdj2 ,food value and price1 #cda2 ,methods and recipes for using cheese1 #cdb4 ,,the ,,book ,,of ,,cheese ,,chapter ,i ,,general ,,statement ,,on ,,cheese ,cheese is a solid or semi-solid protein food product manufactured from milk4 ,its solidity depends on the curdling or coagulation of part or all of the protein and the expulsion of the watery part or whey4 ,the coagulum or curd so formed incloses part of the milk-serum 7technically whey7 or watery portion of the milk1 part of the salts1 part or all of the fat1 and an aliquot part of the milk-sugar4 ,the loss in manufacture includes a small fraction of the protein and fat1 the larger proportion of the water1 salts and milk-sugar4 #a4 ,nature of cheese4--,milk of itself is an exceedingly perishable product4 ,cheese preserves the most important nutrient parts of the milk in condition for consumption over a much longer period4 ,the duration of this period and the ripening and other changes taking place depend very closely on the composition of the freshly made cheese4 ,there is an intimate relation between the water1 fat1 protein and salt-content of the newly made cheese and the ripening processes which produce the particular flavors of the product when it is ready for the consumer4 ,this relation is essentially biological4 ,a cheese containing #fj to #ge per cent of water1 as in cottage cheese 7the sour-milk cheese so widely made in the homes71 must be eaten or lost in a very few days4 ,spoilage is very rapid4 ,in contrast to this1 the ,italian ,parmesan1 with #cj to #cb per cent of water1 requires two to three years for proper ripening4 ,the cheeses made from soured skim-milk probably represent the most ancient forms of cheese-making4 ,their origin is lost in antiquity4 ,the makers of ,roquefort cheese cite passages from ,pliny which they think refer to an early form of that product4 ,it is certain that cheese in some form has been familiar to man throughout historic times4 ,the technical literature of cheese-making is1 however1 essentially recent4 ,the older literature may be cited to follow the historical changes in details of practice4 #b4 ,cheese-making as an art has been developed to high stages of perfection in widely separate localities4 ,the best known varieties of cheese bear the geographical names of the places of their origin4 ,the practices of making and handling such cheeses have been developed in intimate relation to climate1 local conditions and the habits of the people4 ,so close has been this adjustment in some cases1 that the removal of expert makers of such cheeses to new regions has resulted in total failure to transplant the industry4 #c4 ,cheese-making as a science has been a comparatively recent development4 ,it has been partly a natural outgrowth of the desire of emigrant peoples to carry with them the arts of their ancestral home1 partly the desire to manufacture at home the good things met in foreign travel4 ,its development has been largely coincident with the development of the agricultural school and the science of dairy biology4 ,even now we have but a limited knowledge of a few of the #ejj or more varieties of cheese named in the literature4 ,it is desirable to bring together the knowledge of underlying principles as far as they are known4 ,no technical description of a cheese-handling process can replace experience4 ,descriptions of appearances and textures of curd in terms definite enough to be understood by beginners have been found to be impossible4 ,it is possible1 however1 to lay down principles and essentials of practice which are common to the industry and form the foundation for intelligent work4 ,cheese-making will be a science only as we depart from the mere repetition of a routine or rule-of-thumb practice and understand the underlying principles4 #d4 ,problems in cheese-making4--,any understanding of these problems calls for a working knowledge of the very complex series of factors involved4 ,these include the chemical composition of the milk1 the nature of rennet and character of its action under the conditions met in cheese-making1 the nature of the micro-organisms in milk1 and the methods of controlling them1 their relation to acidity and to the ripening of the cheese4 ,to these scientific demands must be added acquaintance with the technique of the whole milk industry1 from its production and handling on the farm through the multiplicity of details of factory installation and organization1 to those intangible factors concerned with the texture1 body1 odor and taste of the varied products made from it4 ,some of these factors can be adequately described2 others have thus far been handed on from worker to worker but have baffled every effort at standardization or definition4 #e4 ,history4--,the recorded history of the common varieties of cheese is only fragmentary4 ,practices at one time merely local in origin followed the lines of emigration4 ,records of processes of manufacture were not kept4 ,the continuance of a particular practice depended on the skill and memory of the emigrant1 who called his cheese after the place of origin4 ,other names of the same kind were applied by the makers for selling purposes4 ,the widely known names were thus almost all originally geographical4 ,some of them1 such as ,gorgonzola1 are used for cheeses not now made at the places whose names they bear4 ,naturally1 this method of development has produced national groups of cheeses which have many common characteristics but differ in detail4 ,the ,english cheeses form a typical group of this kind4 ,emigration to ,america carried ,english practices across the ,atlantic4 ,the story of cheese-making in ,america has been so closely linked with the development of the ,american ,cheddar process that the historical aspects of the industry in this country are considered under that head in ,chapter ,,viii4 ,,chapter ,,ii ,,the ,,milk ,,in ,,its ,,relation ,,to ,,cheese ,the opaque whitish liquid1 secreted by the mammary glands of female mammals for the nourishment of their young1 is known as milk4 ,the milk of the cow is the kind commonly used for cheese-making in ,america4 #f4 ,factors affecting the quality4--,the process of cheese-making begins with drawing the milk from the udder4 ,the care and treatment the milk receives1 while being drawn1 and its subsequent handling1 have a decided influence on its qualities4 ,the process of cheese-making is varied according to the qualities of the milk4 ,there are five factors that influence the quality of the milk for cheese-making3 7#a7 its chemical composition2 7#b7 the flavor of feed eaten by the cow2 7#c7 the absorption of flavors and odors from the atmosphere2 7#d7 the health of the cow2 7#e7 the bacteria present4 ,the first factor is dependent on the breed and individuality of the cow4 ,the other four factors are almost entirely within the control of man4 ,of these factors1 number five is of the most importance1 and is the one most frequently neglected4 #g4 ,chemical composition4--,the high1 low and average composition of milk is approximately as follows3 ,,table ,i ,,composition ,,of ,,milk ---------------------------------------- ---------- ,,water ,,fat ,,casein ,,sugar ,,albumin ,,ash ,,per ,,per ,,per ,,per ,,per ,,per ,,cent ,,cent ,,cent ,,cent ,,cent ,,cent ---------------------------------------- ---------- ,high #hh4ij #e4ej #c4jj #e4jj 4#gb 4#gc ,low #he4je #c4jj #b4aj #d4fj 4#gj 4#gj ,average #hg4dg #c4hj #b4ej #d4hj 4#ga 4#gb ---------------------------------------- ---------- #h4 ,factors causing variation in composition4--,the composition of cow's milk varies according to several factors4 ,the composition of the milk of different breeds differs to such a degree that whole series of factories are found with lower or higher figures than these averages on account of dominant presence of particular kinds of cattle4 ,the following table shows the usual effect of breed on fat and total solids of milk3 ,,table ,,ii ,,the ,,usual ,,effect ,,of ,,breed ,,of ,,cows ,,on ,,fat ,,and ,,total ,,solids ,,of ,,milk ---------------------------------------- -- ,,averages ,,breed ,,of ,,cows ----------------------- ,fat ,total ,solids ,per ,cent ,per ,cent ---------------------------------------- - ,jersey #e4fb #ad4gd ,guernsey #e4cd #ad4gj ,shorthorn #d4ag #ac4da ,ayrshire #c4fa #ab4gb ,holstein-,friesian #c4cj #aa4hi ---------------------------------------- - ,the figures#a in ,tables ,i and ,,ii are compiled and averaged from a large number of analyses made at different agricultural experiment stations4 ,this variation not only affects the fat1 but all constituents of the milk4 ,while there is a difference in the composition of the milk from cows of different breeds1 there is almost as wide variation in the composition of the milk from single cows#b of the same breed4 ,with the same cow the stage of lactation causes a wide variation in the composition of the milk4#c ,as the period of lactation advances1 the milk increases in percentage of fat and other solids4 #i4 ,milk constituents4--,from the standpoint of the cheese-maker1 the significant constituents of milk are water1 fat1 casein1 milk-sugar1 albumin1 ash and enzymes4 ,these will be discussed separately4 #aj4 ,water4--,the retention of the solids and the elimination of the water are among the chief considerations in cheese-making4 ,water forms #hd to #hi per cent of milk4 ,cheese-making calls for the reduction of this percentage to that typical of the particular variety of cheese desired with the least possible loss of milk solids4 ,this final percentage varies from #cj to #gj per cent with the variety of cheese4 ,the water has two uses in the cheese3 7#a7 ,it imparts smoothness and mellowness to the body of the cheese2 7#b7 it furnishes suitable conditions for the action of the ripening agents4 ,to some extent the water may supplement or even replace fat in its effect on the texture of the cheese4 ,if the cheese is properly made1 the water present is in such combination as to give no suggestion of a wet or leaky product4 #aa4 ,fat4--,fat is present in the milk in the form of suspended small transparent globules 7as an emulsion74 ,these globules vary in size with the breed and individuality of the cow and in color from a very light yellow to a deep yellow shade as sought in butter4 ,milk with small fat globules is preferred for cheese-making1 because these are not so easily lost in the process4 ,milk-fat is made up of several different compounds called glycerids1#d which are formed by the union of an organic acid with glycerine as a base4 ,fat is important in cheese-making for two reasons3 7#a7 ,its influence on the yield of cheese2 7#b7 its effect on the quality of the cheese4 ,many of the details of cheese-making processes have been developed to prevent the loss of fat in manufacture4 ,the yield of cheese is almost directly in proportion to the amount of fat in the milk2 nevertheless1 because the solids not fat do not increase exactly in proportion to the fat1 the cheese yield is not exactly in proportion to the fat4 ,the fat1 however1 is a good index of the cheese-producing power of the milk4 #ab4 ,casein4--,cheese-making is possible because of the peculiar properties of casein4 ,this is the fundamental substance of cheese-making because it has the capacity to coagulate or curdle under the action of acid and rennet enzymes4 ,casein is an extremely complex organic compound4#e ,authorities disagree regarding its exact composition1 but it contains varying amounts of carbon1 oxygen1 nitrogen1 hydrogen1 phosphorus and sulfur1 and it usually is combined with some form of lime or calcium phosphate4 ,it belongs to the general class of nitrogen-containing compounds called proteins4 ,it is present in milk in the form of extremely minute gelatinous particles in suspension4 ,casein is insoluble in water and dilute acids4 ,the acids1 when added1 cause a heavy1 white1 more or less flocculent precipitate4 ,rennet 7,chapter ,,iii7 causes the casein to coagulate 7curdle71 forming a jelly-like mass called curd1 which is the basis of manufacture in most types of cheese4 ,in the formation of this coagulum 7curd71 the fat is imprisoned and held4 ,the casein compounds in the curd hold the moisture and give firmness and solidity of body to the cheese4 ,casein contains the protein materials in which important ripening changes take place4 ,these changes render the casein more soluble1 and are thought to be the source of certain characteristic cheese flavors4 #ac4 ,milk-sugar4--,milk-sugar 7lactose7 is present in solution in the watery part of the milk4 ,it forms on the average about #e per cent of cow's milk4 ,since it is in solution1 cheese retains the aliquot part of the total represented by the water-content of the cheese1 plus any part of the sugar which has entered into combination with the milk solids during the souring process4 ,the larger part of the lactose passes off with the whey4 ,lactose#f is attacked by the lactic-acid bacteria and by them is changed to lactic acid4 ,cheeses in which this souring process goes on quickly1 soon contain a large enough percentage of acid to check the rotting of the cheese by decay organisms4 ,without this souring1 most varieties of cheese will begin to spoil quickly4 ,for each variety there is a proper balance between the souring1 which interrupts the growth of many kinds of putrefactive bacteria1 and the development of the forms which are essential to proper ripening4 #ad4 ,albumin4--,this is a form of protein which is in solution in the milk4 ,albumin forms about #j4g per cent of cow's milk4 ,it is not coagulated by rennet4 ,most rennet cheeses1 therefore1 retain only that portion of the total albumin held in solution in the water retained1 as in the case of milk-sugar4 ,albumin is coagulated by heat1 forming a film or membrane upon the surface4 ,there are certain kinds of cheese1 such as ,ricotte1 made by the recovery of albumin by heating4 #ae4 ,ash4--,the ash or mineral constituents make up about #j4g per cent of cow's milk4 ,this total includes very small amounts of a great many substances4 ,the exact form of some of the substances is still unknown4 ,of these salts1 the calcium or lime and phosphorus salts are most important in cheese-making4 ,they are partially or completely precipitated by pasteurization4 ,after such precipitation rennet fails to act#g or acts very slowly2 hence pasteurized milk cannot be used for making rennet cheese unless the lost salts are replaced1 or the condition of the casein is changed by the addition of some substance1 before curdling is attempted4 #af4 ,enzymes4--,milk also contains enzymes4 ,these are chemical ferments secreted by the udder4 ,they have the power to produce changes in organic compounds without themselves undergoing any change4 ,minute amounts of several enzymes are found in milk as follows3 ,diastase1 galactase1 lipase1 catalase1 peroxidase and reductase4 ,just what part they play in cheese-making is not definitely known4 #ag4 ,the flavor of feeds eaten by the cow4--,undesirable flavors in the milk are due many times to the use of feed with very pronounced flavors4 ,the most common of these feeds are onions1 garlic1 turnips1 cabbage1 decayed ensilage1 various weeds and the like4 ,these undesirable flavors reach the milk because the substances are volatile and are able to pass through the tissues of the animal4 ,while feed containing these flavors is being digested1 these volatile substances are not only present in the milk1 but in all the tissues of the animal4 ,by the time the process of digestion is completed1 the volatile flavors have largely passed away4 ,therefore1 if the times of milking and feeding are properly regulated1 a dairy-man may feed considerable quantities of strong-flavored products1 such as turnip1 cabbage and others1 without any appreciable effect on the flavor of the milk4 ,to accomplish this successfully1 the cows should be fed immediately before or immediately after milking1 preferably after milking4 ,this allows time for the digestive process to take place and for the volatile substances to disappear4 ,if1 however1 milking is performed three or four hours after feeding1 these volatile substances are present in the milk and flavor it4#h ,in the case of those plants which grow wild in the pasture1 and to which the cows have continued access1 it is more difficult to prevent bad flavor in the milk4 ,the cows may be allowed to graze for a short time only1 and that immediately after milking1 without affecting the flavor of the milk4 ,this will make it necessary to supplement the pasture with dry feed1 or to have another pasture where these undesirable plants do not grow4 ,undesirable flavors are usually noticeable in the milk when the cows are turned out to pasture for the first time in the spring2 and when they are pastured on rank fall feed1 such as second growth clover4 #ah4 ,absorption of odors4--,milk1 especially when warm1 possesses a remarkable ability to absorb and retain odors from the surrounding atmosphere4#i ,for this reason1 the milk should be handled only in places free from such odor4 ,some of the common sources of these undesirable odors are bad-smelling stables1 strong-smelling feeds in the stable1 dirty cows1 arating milk near hog-pens1 barn-yards and swill barrels4 ,the only way to prevent these undesirable flavors and odors is not to expose the milk to them4 ,the safest policy is to remove the source of the odor4 #ai4 ,effect of condition of the cow4--,any factor which affects the cow is reflected in the composition and physiological character of the milk4 7#a7 ,colostrum4 ,milk secreted just before or just after parturition is different in physical properties and chemical composition from that secreted at any other time during the lactation period4 ,this milk is known as colostrum4 ,it is considered unfit for human food1 either as milk or in products manufactured from the milk4 ,most states#aj consider colostrum adulterated milk1 and prohibit the sale of the product for fifteen days preceding and for five days after parturition4 7#b7 ,disease4 ,when disease is detected in the cow1 the milk should at once be discarded as human food4 ,some diseases are common both to the cow and to man1 such as tuberculosis1 foot-and-mouth disease4 ,if such diseases are present in the cow1 the milk may act as a carrier to man4 ,digestive disorders of any sort in the cow are frequently accompanied by undesirable flavors in the milk4 ,these are not thought to be due to the feed1 but to the abnormal condition of the cow4 ,when the normal condition is restored1 these undesirable flavors disappear4 #bj4 ,bacteria in the milk4--,bacteria are microscopic unicellular plants1 without chlorophyll4 ,besides bacteria1 there are other forms of the lower orders of plants found in milk1 such as yeasts and molds4 ,while the bacteria are normally the more important1 frequently yeasts and molds produce significant changes in milk and other dairy products4 ,bacteria are very widely distributed throughout nature4 ,they are so small that they may easily float in the air or on particles of dust4 ,many groups of bacteria are so resistant to adverse conditions of growth that they may be present in a dormant or spore stage1 and1 therefore1 not be easily recognized2 when suitable environments for growth are again produced1 development begins at once4 ,they are found in all surface water1 in the earth and upon all organic matter4 ,there are a great many different groups of bacteria2 some are beneficial1 and some are harmful4 ,as they are so small1 it is difficult to differentiate between the beneficial and harmful kinds1 except by the results produced1 or by a careful study in an especially equipped laboratory4 ,the bacteria multiply very rapidly4 ,this is brought about by fission2 that is1 the cell-walls are drawn in at one place around the cell1 and when the walls unite at the center1 the cell is divided4 ,there are then two bacteria4 ,in some cases1 division takes place in twenty to thirty minutes4 ,like other plants1 they are very sensitive to food supply1 to temperature and to moisture1 as conditions of growth4 ,inasmuch as the bacteria are plant cells1 they must absorb their food from materials in solution4 ,they may live on solid substances1 but the food elements must be rendered soluble before they can be used4 ,most bacteria prefer a neutral or slightly acid medium for growth1 rather than an alkaline reaction4 ,ordinary milk makes a very favorable medium for the growth of bacteria1 because it is an adequate and easily available food supply4 ,in milk1 certain groups of bacteria are commonly present1 but many others which happen to get into it live and multiply rapidly4 ,a favorable temperature is very necessary for such organisms to multiply4 ,there is a range of temperature1 more or less wide1 at which each group of bacteria grows and multiplies with the greatest rapidity4 ,this range varies with the different groups1 but most of them find temperatures between #ge ,f4 and #ie ,f4 the most favorable for growth4 ,excessive heat kills the bacteria4 ,low temperatures stop growth1 but kill few if any bacteria4 ,temperatures of #ej ,f4 and lower retard the growth of most forms of bacteria found commonly in milk4 ,many forms will slowly develop1 however1 below #ej and some growth will occur down to the freezing point4 ,milk held at #ej ,f4 or lower will remain in good condition long enough to be handled without injury to quality until received in the cheese factory4 ,in the place of seeds1 some groups of bacteria form spores4 ,the spores are exceedingly resistant to unfavorable conditions of growth1 such as heat1 cold1 drying1 food supply and even chemical agents4 ,this property makes it difficult to destroy such bacteria4 #ba4 ,groups of bacteria in milk4--,milk when first drawn usually shows an amphoteric reaction2 that is1 it will give the acid and alkaline reactions with litmus paper4 ,under normal conditions1 milk soon begins to undergo changes1 due to the bacteria4 ,changes produced in this way are called fermentations2 the agents causing them1 ferments4 ,normally the acid fermentation takes place first1 and later other fermentations or changes begin1 which1 after a time1 so decompose the milk that it will not be suitable for cheese-making or human consumption4 ,the following grouping of the organisms in milk is based on their effects on the milk itself#aa3 ,i4 ,acid-producing types4 ,,ii4 ,peptonizing types4 ,,iii4 ,inert types4 ,,iv4 ,alkali-producing types4 ,v4 ,butyric fermenting types4 ,each type of bacteria produces more or less specific changes in the milk4 ,as a general rule1 the predominance of one of these types is an aid in the interpretation of the quality of the product at the time of analysis1 such as the age1 the temperature at which it has been held1 the conditions under which it was produced and1 in some cases1 the general source of the contamination4 ,the reaction due to certain bacteria is utilized in the manufacture and handling of dairy products2 other groups have deleterious effects4 7,see ,fig4 #b47 ,illustration3 ,,fig4 #b4--;,effect of different fermentations of milk3 ,u1 ,curd pitted with gas holes2 ,g and ,o1 gassy curds which float2 ,k1 smooth1 solid desirable curd4 #bb4 ,acid fermentation of milk4--,by far the most common and important fermentation taking place in milk is due to the action of the lactic acid-forming bacteria on the milk-sugar or lactose4 ,the bacteria that bring about this fermentation may be divided into several groups on the basis of their morphology1 proteolytic activity1 gas production1 temperature adaptation and production of substances other than lactic acid4 ,the larger number of organisms producing lactic acid in milk also produce other organic acids in greater or less abundance4 ,inasmuch as lactic acid is the principal substance produced1 they are called lactic acid organisms4 ,this group contains different kinds of organisms which may be subdivided into small groups as follows3 7a7 ,bacterium lactis-acidi group4 7b7 ,bacterium colon-arogenes group4 7c7 ,acid peptonizing group4 7d7 ,bacillus bulgaricus group4 7e7 ,acid cocci or weak acid-producing group4 #bc4 ,bacterium lactis-acidi group4--,there are many strains or varieties in this group which are closely related in their activities4 ,they are universally present in milk and are commonly the greatest causal agent in its souring4 ,they are widely distributed in nature4 ,at a temperature of #fe ,f4 to #ie ,f41 these bacteria grow and multiply very rapidly2 at #gj ,f4 7approximately #bj ,c47 these forms usually outgrow all others4 ,the total amount of acid produced in milk by these organisms varies from #j4f of one per cent to #a per cent acid calculated as pure lactic acid4 ,these forms coagulate milk to a smooth curd of uniform consistency4 ,in addition to the lactic acid1 there are produced traces of acetic1 succinic1 formic and proprionic acids1 traces of certain alcohols1 aldehydes and esters4 ,substances other than lactic acid are not produced by organisms of this group to such an extent as to impart undesirable flavors to the milk4 ,the action of this group on the milk proteins is very slight4 ,they produce no visible sign of peptonization4 ,the ,b4 lactis-acidi group of organisms are essential to the production of the initial acidity necessary in most types of cheese4 ,the practical culture and utilization of them for this purpose under factory conditions are discussed in ,chapter ,,iv1 entitled ,lactic ,starters4 #bd4 ,colon-arogenes group4--,this group takes its name from a typical species1 ,bacterium coli communis1 which is a normal inhabitant of the intestines of man and animals1 and from ,bacterium coli aerogenes1 which is similar in many respects to ,b4 coli communis4 ,the initial presence of these bacteria in milk is indicative of fecal contamination or unclean conditions of production4 ,these organisms1 however1 grow and develop in milk very rapidly at high temperatures of handling4 ,the total acidity produced by these forms is less than that by the ,bacterium lactis-acidi group4 ,of the acid produced1 less than #cj per cent is lactic acid2 the other acids are formic1 acetic1 proprionic and succinic4 ,the large percentage of these acids1 with comparatively large amounts of certain alcohols1 aldehydes and esters1 invariably impart undesirable flavors and odors to the milk4 ,members of this group uniformly ferment the lactose with the production of the gases1 carbon dioxide and hydrogen4 ,the milk is coagulated into a lumpy curd1 containing gas pockets4 #be4 ,acid peptonizing group4--,these are often associated with colon organisms4 ,the group includes those bacteria which coagulate milk with an acid curd and subsequently partly digest it4 ,they grow and multiply rapidly at a temperature between #fe and #ih ,f4 ,they impart undesirable flavors and odors to the milk1 which appear to be due to the formation of acids other than lactic acid1 and to action on the milk proteins4 #bf4 ,bacillus bulgaricus group4--,these organisms grow best at a temperature of #aje to #aae ,f4 ,they will develop at lower temperatures1 but not so rapidly4 ,they survive heating to #ace ,f4 without loss of vigor1 as occurs in ,swiss cheese-making4 ,they produce from #a to #d per cent of acid in milk1 which is practically all lactic acid4 ,they do not produce gas4 ,they impart no undesirable flavors to the milk4 #bg4 ,acid cocci or weak acid-producers4--,this group of organisms is not very well defined4 ,it consists mostly of coccus forms1 commonly found in the air and in the udder4 ,their presence in the milk may indicate direct udder contamination4 ,these are regarded as of little importance1 unless in very large number1 and they have been only partially studied4 ,they produce little or no lactic acid1 and small amounts of acetic1 proprionic1 butyric and caproic acids4 ,these forms rarely create enough acid to coagulate milk4 #bh4 ,peptonizing organisms4--,this group includes all bacteria which have a peptonizing effect on the milk4 ,it includes the acid peptonizing organisms1 although they are of primary importance in the acid type of bacteria1 because the acid-producing power is greater than the peptonizing power4 ,some of the specific organisms in this class are ,bacillus subtilis1 ,bacterium prodigiosus and ,bacterium liquefaciens4 ,these are commonly found in soil water and in fecal material4 ,the presence of these organisms denotes contamination from such sources4 #bi4 ,inert types4--,as the name indicates1 these are organisms not known to have an appreciable effect on milk4 ,the ordinary tests fail to connect them with important processes2 hence they appear to feed upon1 but not to affect the milk in any serious way4 ,milk ordinarily contains more or less of these organisms1 but no particular significance is attached to their presence4 #cj4 ,alkali-producing bacteria4--,this group of organisms has only recently been studied in relation to its action on milk4 ,investigators still disagree as to the usual percentage in the normal milk flora4 ,their presence in milk has been considered to be relatively unimportant4 #ca4 ,butyric fermenting types4--,organisms causing butyric fermentation may be present in the milk1 but seldom become active1 because they are commonly anarobic and so will not develop in milk kept under ordinary conditions1 and the rapid growth of the lactic acid-forming bacteria prevents their growth4 ,these organisms act on the milk-fat1 decomposing it4 ,butyric acid fermentations are more common in old butter and cheese4 ,in these1 the fermentation causes a rancid flavor4 #cb4 ,molds and yeasts4--,the cattle feed and the air of the barn always contain considerable numbers of yeasts and mold spores4 ,yeasts have been found by ,hastings#ab to cause an objectionable fermentation in ,wisconsin cheese4 ,no further study of this group as factors in cheese-handling has been reported4 ,mold spores1 especially those of the blue or green molds 7,penicillum sp47 and the black molds 7,mucors71 are always abundant in milk4 ,these spores are carried into all cheeses made from unpasteurized milk1 in numbers sufficient to cover the cheeses with mold if they are permitted to grow4 ,pasteurization#ac kills most of them4 ,the border-line series commonly referred to as the streptothrix-actinomyces group are also very abundant in all forage and are carried in large numbers into all milk and its products4 #cc4 ,bacterial contamination of milk4--,when drawn from the cow1 milk is seldom if ever sterile4 ,organisms usually work their way from the tip of the teat into the udder and multiply there4 ,the fore milk usually contains more organisms than does that drawn later4 ,most of the bacterial contamination of the milk is due to the handling after it is drawn from the cow4 #cd4 ,germicidal effect of milk4--,authorities agree that when a bacterial examination of the milk is made1 hour by hour1 beginning as soon as it is drawn from the cow1 there is no increase in the number of organisms for a period of several hours at first1 but an actual reduction not infrequently takes place4 ,this is called the germicidal#ad property of milk4 ,the lower the temperature of the milk1 the longer and less pronounced is the germicidal action2 the higher the temperature1 the shorter and more pronounced is this action4 ,this is explained as either3 7#a7 a period of selection within which types of bacteria entering by accident and unadapted for growth die off2 or 7#b7 an actual weak antiseptic power in the milk-serum itself2 or 7#c7 the forming of clusters by the bacteria and so reducing the count4 ,in working on a small scale or on an experimental basis1 this property at times introduces a factor of difficulty or error which is not to be lost sight of in the selection of the milk for such purposes4 #ce4 ,sources and control of bacteria in milk4--,most of the bacterial infection of milk is due to lack of care in handling4 ,some of the common sources#ae of contamination are3 the air in the stable2 the cow's body2 the milker2 the utensils2 the method of handling the milk after it is drawn from the cow2 unclean cheese factory conditions4 ,since bacteria cause various kinds of fermentation1 not only in the milk but in the products manufactured from it1 the question of their control is of prime importance4 ,there are two ways in which the bacterial growth in milk used for cheese-making may be controlled3 7#a7 prevention of infection2 7#b7 the retardation of their development when present4 ,the former is accomplished by strict cleanliness1 the latter by adequate cooling4 #cf4 ,the cow4--,the body of the cow may be a source of bacterial contamination4 ,bacteria adhere to the hair of the animal1 and to the scales of the skin1 and during the process of milking these are very liable to fall into the milk4 ,to prevent this1 the cow should be curried to remove all loose material and hair4 ,just before milking1 the udder and flank should be wiped with a damp cloth2 this removes some of the material1 and causes the remainder to adhere to the cow4 #cg4 ,stable air4--,if the air of the stable is not clean1 it will be a source of contamination4 ,particles of dust floating in the air carry more or less bacteria1 and these fall into the milk during the process of milking4 ,to keep the stable air free from dust at milking time1 all operations which stir up dust1 such as feeding1 brushing the cows1 cleaning the floor1 should be practiced after milking or long enough before so that the dust will have settled4 ,it is a good plan to close the doors and to sprinkle the floor just before milking4 #ch4 ,the milker himself may be a source of contamination4 ,he should be clean and wear clean clothing4 ,the hands should not be wet with milk during milking4 ,illustration3 ,,fig4 #c4--,types of small-top milk pails4 #ci4 ,utensils4--,the utensils are an important source of bacterial contamination4 ,the bacteria lodge in the seams and corners unless these are well-flushed with solder4 ,from these seams they are not easily removed4 ,when fresh warm milk is placed into such utensils1 the bacteria begin to grow and multiply4 ,all utensils with which milk comes in contact should first be rinsed with cold water and then thoroughly washed and finally scalded with boiling water1 and drained or blown absolutely dry4 ,they should then be placed in an atmosphere free from dust until wanted for use again4 ,if an arator is used1 this should be operated in pure air1 free from odors and dust4 ,one of the greatest sources of bacterial contamination of cheese milk is the use of the milk-cans to return whey to the farms for pig feed4 ,frequently1 sour whey is left in the cans until ready to feed4 ,these cans are then not properly washed and scalded4 ,the practice of pasteurizing the whey at the cheese factory is a great help in preventing this source of infection and the spreading of disease4 ,the use of a small-top milk pail#af is to be especially recommended in preventing bacterial contamination4 ,because of the small opening1 bacteria cannot easily fall into the milk in as large numbers as when the whole top of the pail is open4 7,see ,fig4 #c47 ,if a milking machine#ag is used1 great care must be exercised to see that all parts that come in contact with the milk are cleaned after each milking1 and then put in a clean place until ready to use again4 #dj4 ,the factory4--,another source of contamination is the cheese factory itself4 ,the cheese-maker should keep his factory in the cleanest condition possible1 not only because of the effect on the milk itself1 but as a stimulus for the producers to follow his example4 ,all doors and windows in the factory should be screened to keep out flies4 #da4 ,the control of bacteria4--,if1 in spite of preventive measures1 bacteria get into the milk1 their growth can be retarded by controlling the temperature4 ,if the temperature of the milk1 as soon as drawn1 can be reduced below that at which the bacteria grow and multiply rapidly1 it will retard their development4 ,in general1 all milk should be cooled to #ej ,f4 or below4 ,in cooling the milk1 it should not be exposed to dust or odors4 ,one of the best methods of cooling is to set the can containing the milk into a tub of cold running water1 and then stir4 ,if running water is not available1 cold well-water#ah may be used1 but the water should be changed several times4 ,if the milk is not stirred during the cooling process1 it will not cool so rapidly1 because the layer of milk next the can will become cold and act as an insulator to the remainder in the center of the can4 ,one way to destroy many of the bacteria in milk is by pasteurization4 ,this consists in heating the milk to such a degree that the bacteria are killed1 and then quickly cooling it4 ,after pasteurization1 the milk is so changed that some kinds of cheese cannot be made successfully4 #db4 ,fermentation test4--,when a cheese-maker is having trouble with gas in his cheese1 or bad flavors1 he can generally locate the source of difficulty4 ,this can be done by making a small amount of cheese from each patron's milk1 called a fermentation test4#ai ,pint or quart fruit jars or milk bottles make suitable containers4 ,they should be thoroughly washed and scalded1 to be sure they are clean and sterile1 and then covered to prevent contamination4 ,as the milk is delivered to the factory1 a sample is taken of each patron's milk4 ,the best way to secure the sample is to dip the sterile jar in the can of milk as delivered and fill two-thirds full of milk4 ,the jars are then set in water at #aaj ,f4 to bring the temperature of the milk to #ih ,f4 ,the jar should be kept covered4 ,a sink or wash-tub makes a convenient place in which to keep the jars4 ,when the temperature of the milk is #ih ,f41 ten drops of rennet extract or pepsin is added to each jar4 ,a uniform temperature of #ih ,f4 should be maintained in the jars4 ,this will necessitate the addition of warm water occasionally to the water surrounding the jars4 ,when the milk is coagulated1 the curd is broken up with a sterile knife4 ,precaution should be taken to sterilize the knife after using it in one jar before putting it into another4 ,the best way to do this is to hold the knife for a minute in a pail of boiling water1 after taking it out of each jar4 ,the same precaution should be observed with the thermometer4 ,unless care is taken1 contamination is liable to be carried from one jar to the other4 ,after cutting1 the whey is poured off4 ,the temperature should be kept at #ih ,f4 so that the organisms will have a suitable temperature for growth4 ,the whey should be poured from the jars occasionally1 usually about every half hour4 ,as the fermentation takes place1 different odors will be noticed in different jars4 ,in ten to twelve hours the jar should be finally examined for odors and the curd taken out and cut to examine it for gas pockets4 ,by this means1 bad flavors and gas in the cheese can be traced to their sources4 ,illustration3 ,,fig4 #d4--;,a gang sediment tester1 one tester removed4 ,illustration3 ,,fig4 #e4--;,a single sediment tester4 #dc4 ,the sediment test4--,the presence of solid material or dirt in the milk is always accompanied by bacterial contamination4 ,by means of the sediment test1 the amount of solid material can be determined4 ,the test consists of filtering the milk through a layer of cotton2 the foreign material is left on the cotton filter4 ,various devices for filtering the milk have been manufactured4 7,figs4 #d and #e47 ,in order to be able to compare the filters from the different dairy-men's milk1 the same amount of each patron's milk is filtered1 usually about a pint4 ,these tests are usually made once or twice a month at the factory and the filters placed on a card where the dairy-men can see them4 ,much improvement in the quality of the milk has been accomplished by the use of the sediment test4 ,the purpose of this test may be and often is defeated by the use of efficient strainers4 ,milk produced in an unclean way may be rendered nearly free from sediment if carefully strained4 ,it must be remembered that the strainer takes out only the undissolved substances and that bacteria and soluble materials which constitute a very large part of the filth pass through with the milk4 ,,chapter ,,iii ,,coagulating ,,materials ,at the present time1 two substances are used to coagulate milk for cheese-making1--rennet extract and commercial pepsin4#bj ,many substances will coagulate milk1 such as acids and other chemicals4 ,enzymes in certain plants will also coagulate it4 ,the curing or ripening of the cheese seems to depend on the physical and chemical properties of the curd1 on the activity of certain organisms and on enzymes produced by them or in the milk4 ,rennet extract and pepsin are the only known substances which will produce curd of such character as will permit the desired ripening changes to take place4 ,until recently1 rennet extract was principally used to coagulate the milk1 but because of the scarcity1 pepsin is now being substituted4 #dd4 ,ferments4--,many of the common changes taking place in milk are due to fermentations4 ,the souring of milk is one of the most familiar cases of fermentation4 ,the important change taking place is the formation of lactic acid from the milk-sugar4 ,the change is brought about by certain living organisms1 namely1 the lactic acid-forming bacteria4 ,another familiar case of fermentation is the coagulation of milk by rennet extract or pepsin4 ,in this case1 the change is produced by a chemical substance1 not a living organism4 ,fermentation may be defined as a chemical change of an organic compound through the action of living organisms or of chemical agents4 ,there are two general classes of ferments3 7#a7 living organisms1 or organized ferments2 7#b7 chemical1 or unorganized ferments4 ,organized ferments are living microorganisms1 capable1 as a result of their growth1 of causing the changes4 ,unorganized ferments are chemical substances or ferments without life1 capable of causing marked changes in many complex organic compounds1 while the enzymes themselves undergo little or no change4 ,these unorganized ferments are such as rennin1 pepsin1 trypsin1 ptyalin4 ,the rennet and pepsin must1 therefore1 be very thoroughly mixed into the milk to insure complete and uniform results1 because they act by contact1 and theoretically1 if they could be recovered1 might be used over and over again4 ,practically1 the amount used is so small a percentage that recovery would be impractical even if possible4 #de4 ,nature of rennet4--,two enzymes or ferments are found in rennet extract1 rennin and pepsin4 ,they are prepared from the secreting areas of living membranes of the stomachs of mammalian young4 ,for rennet-making1 these stomachs are most valuable if taken before the young have received any other feed than milk4 ,rennin at this stage appears to predominate over pepsin which is already secreted to some extent4 ,with the inclusion of other feed1 the secretion of pepsin comes to predominate4 ,rennin has never been separated entirely from pepsin4 ,both of these enzymes are secreted by digestive glands in the same area1 perhaps even by the same glands4 ,they are so closely related that many workers have regarded them as identical4 ,in practical work the effectiveness of rennet preparations has been greatest when stomachs which have digested feed other than milk are excluded4 ,the differences1 therefore1 however difficult to define1 appear to be important in the commercial preparation of rennet4 ,it was the practice until a few years ago for each cheese-maker to prepare his own rennet extract4 ,each patron was supposed to supply so many rennets4 ,now commercial rennet extract and pepsin are on the market2 however1 some ,swiss cheese-makers prefer to make their own rennet extract4 ,for sheep's and goat's milk cheese1 some makers hold that rennet made from kid or lamb stomachs is best for handling the milk of the respective species4 ,the objection to the cheese-maker preparing his own rennet extract is that it varies in strength from batch to batch and is liable to spoil quickly4 ,taints and bad odors and flavors develop in it and so taint the cheese4 #df4 ,preparation of rennet extract4--,this extract may be manufactured commercially from digestive stomachs of calves1 pigs or sheep4 ,an animal is given a full meal just before slaughtering2 this stimulates a large flow of the digestive juices1 containing the desired enzymes4 ,the stomach is taken from the animal1 cleaned1 commonly inflated and dried4 ,it may be held in the dry condition until needed for use4 ,such stomachs are usually spoken of as rennets in the trade4 ,such old rennets may be seen to-day hanging from the rafters of some of the older cheese factories4 ,when wanted for use1 rennets are placed in oak barrels and covered with water4 ,before placing them in the barrel1 they are cut open so that the water may have easy access4 ,salt is usually added to the water at the rate of #c to #e per cent4 ,they are stirred and pounded in this solution from five to seven days4 ,at the end of this time1 they are wrung through a clothes-wringer to remove the liquid4 ,the rennets are put back into a fresh solution of salt and water1 the object being to obtain all the digestive juices possible4 ,they are usually soaked from four to six weeks4 ,at the end of this time1 most of the digestive juices will have been removed4 ,the liquid portion is passed through a filter made of straw1 charcoal and sand4 ,when clean1 an excess of salt is added to preserve it4 ,such extracts cannot be sterilized by heat because the necessary temperature would destroy the enzyme4 ,effective disinfectants cannot be used in food products4 ,the extract1 therefore1 should be kept cool to retard bacterial growth4 ,the extract is kept in wooden barrels1 stone jugs or yellow glass bottles to protect it from light1 which is able to destroy its activity4 ,rennet extract should be clear1 with a clean salty taste and a distinct rennet flavor4 ,there should be no cloudy appearance and no muddy sediment in properly preserved rennet4 ,rennet extract is on the market in the form of a liquid and a powder1 the former being much more common4 ,the commercial forms of rennet have the advantage in the skill used in their preparation and standardization4 ,the combined product from large numbers of stomachs may not be as effective a preparation as the most skillfully produced sample from the very choicest single stomach1 but it gives a uniformity of result which improves the average product greatly4 #dg4 ,pepsin4--,pepsin is on the market in several commercial forms1 as a liquid1 scale pepsin and in a granular form known as spongy pepsin4 ,some commercial concerns put out a preparation which is a mixture of rennet extract and commercial pepsin4 #dh4 ,chemistry of curdling4--,the chemistry of casein#ba and of curd formation under the influence of acid and rennet extract and pepsin has been the subject of many years' research4 ,while many points remain unsettled1 the general considerations together with a large mass of accepted facts may be presented and some of the unsolved problems pointed out as left for future researches4 ,casein is a white amorphous powder1 practically insoluble in water4 ,it is an acid and as such readily dissolves in solutions of the hydroxides or the carbonates of alkalies and alkaline earths by forming soluble salts4 ,pure casein salt solutions and fresh milk do not coagulate on boiling1 but in the presence of free acid coagulation may take place below the boiling temperature4 ,the coagulum formed in the case of milk includes fat and calcium phosphate4 ,the slight pellicle which coats over milk when it is warmed is of the same composition4 #di4 ,use of acid4--,a commonly accepted explanation of the precipitation of casein by acids is that the casein is held in solution by chemical union with a base 7lime in the case of milk72 that added acid removes the base1 allowing the insoluble casein to precipitate2 and that excess of acid unites with casein1 forming a compound which is more or less readily soluble4 #ej4 ,robertson's theory4--,according to ,robertson's conception1 in a soluble solution of a protein or its salt1 the molecules of the protein unite with each other to a certain extent1 in this way forming polymers4 ,the reaction is reversible1 and the point of equilibrium between the compound and its polymeric modification varies under the influence of whatever condition affects the concentration of the protein ions4 ,addition of water1 or of acid1 alkali or salt1 or the application of heat has such an effect1 and consequently alters the relative number of heavier molecule-complexes4 ,robertson's experiments give evidence that one of the effects of increase of temperature on a solution of casein is a shifting of the equilibrium in the direction of the higher complexes4 ,he explains coagulation as being a result of these molecular aggregates becoming so large as to assume the properties of matter in mass and to become practically an unstable suspension and then a precipitate4 ,the acid curd then is casein or some combination of casein with the precipitant acid4 #ea4 ,rennet curd4--,rennet extract and pepsin coagulation differs from coagulation by acids1 and cannot be looked on as a simple removal of the base from a caseinate4 ,the presence of soluble calcium salts 7or other alkaline earth salts7 seems to be essential1 and the precipitate formed is not casein or a casein salt1 but a salt of a slightly different nucleoalbumin called paracasein4 ,many writers1 following ,halliburton1 call this modification produced by rennin the casein and that from which it is derived1 caseinogen4 ,foster and a few others have used the term tyrein for the rennet clot4 ,a number of investigations have been made on the conditions essential or favorable to formation of the coagulum1 especially with regard to the effects of the degree of acidity and of conditions affecting the amount of calcium present1 either as free soluble salt or bound to the casein4 ,soluble salts of calcium1 barium and strontium favor or hasten coagulation1 while salts of ammonium1 sodium and potassium retard or prevent coagulation4 ,the bulk of the coagulum from milk is a calcium paracaseinate1 but it carries down with it calcium phosphate and fat1 both of which bodies have been helped to remain in their state of suspension in milk by the presence of the casein salt4 ,lindet 7#aiab7 has concluded that about one-half of the phosphorus contained in the rennet curd is in the form of phosphate of lime 7probably tricalcic71 the other half being organically combined phosphoric acid4 #eb4 ,hammarsten's theory4--,according to ,hammarsten 7#ahgg1 #ahif71 whose view has been commonly held1 the distinctive effect of the ferment is not precipitation but the transformation of casein into paracasein4 ,this is evidenced by the fact that if rennet be allowed to act on solutions free from lime salts no precipitate occurs2 but there is an invisible alteration of the casein1 for now1 even if the ferment be destroyed by boiling the solution1 addition of lime salts will cause immediate coagulation4 7,see also ,spiro1 #aijf47 ,hence the process of rennet coagulation is a two-phase process2 the first phase is the transformation of casein by rennin1 the second is the visible coagulation caused by lime salts4 ,furthermore1 if the purest casein and the purest rennin were used1 ,hammarsten always found after coagulation that the filtrate contained very small amounts of a protein4 ,this protein he designated as the whey protein4 ,in accordance with these observations1 ,hammarsten 7#aiaa7 explains the rennin action as a cleavage process1 in which the chief mass of the casein1 sometimes more than #ij per cent1 is split off as paracasein1 a body closely related to casein1 and in the presence of sufficient amounts of lime salts the paracasein-lime precipitates out while the proteose-like substance 7whey-protein7 remains in solution4 ,by continued action of rennin on paracasein1 a further transformation has been found in several cases 7,petry1 #aijf2 ,van ,herwerden1 #aijg2 ,van ,dam1 #aiji71 but perhaps due to a contamination of the rennin with pepsin1 or to the identity of these two enzymes4 ,the action which forms paracasein and whey-protein takes place in a short time 7,hammarsten1 #ahif2 ,schmidt-,nielson1 #aijf74 ,the composition and solubilities of paracasein have received considerable attention4 7,see ,loevenhart1 #aijd2 ,kikkoji1 #aiji2 ,van ,slyke and ,bosworth1 #aiab47 ,it is more readily digested by pepsin-hydrochloric acid than is casein 7,hosl1 #aiaj74 #ec4 ,duclaux theory4--,duclaux 7#ahhd7 and ,loevenhart 7#aijd7 and others do not accept ,hammarsten's theory2 but to most workers it seems probable1 at least1 that the action of the rennin is to cause a cleavage of casein with formation of paracasein4 ,however1 the chemical and physical differences observed between casein and paracasein appear to be so slight that ,loevenhart and some others think that they are only physical1 perhaps differences in the size of the colloid or solution aggregates4 ,loevenhart conceives of a large part of the work of the rennet 7or of the acid1 in acid and heat coagulation7 as being a freeing of the calcium to make it available for precipitation4 ,some think that the aggregates of paracasein are larger than those of casein1 but there is more evidence of their being smaller1 which idea corresponds with the findings of ,bosworth1 though he looks on the change as a true cleavage4 #ed4 ,bang's theory4--,another description of the precipitation is given by ,bang 7#aiaa71 who studied the progress of the coagulation process by means of interruptions at definite intervals4 ,his observations confirm the idea that rennin causes the formation of paracasein1 and that the calcium salt serves only for the precipitation of the paracasein2 the rennin has to do also with the mobilizing of lime salts4 ,according to ,bang1 before coagulation occurs1 paracaseins with constantly greater affinity for calcium phosphate are produced4 ,these take up increasing amounts of calcium phosphate1 until finally the combination formed can no longer remain in solution4 #ee4 ,bosworth's theory4--,by a very recent work of ,l4 ,l4 ,van ,slyke and ,a4 ,w4 ,bosworth 7,van ,slyke and ,bosworth1 #aiab1 #aiac2 and ,bosworth and ,van ,slyke1 #aiac71 in which ash-free casein and paracasein were compared as to their elementary composition1 and as to the salts they form with bases1 and the properties of these salts1 it is indicated that the two compounds are alike in percentage composition and in combining equivalent1 the paracasein molecule being one-half of the casein molecule4 ,moreover1 ,bosworth 7#aiac7 has shown that1 if the rennin cleavage be carried out under conditions which avoid autohydrolysis1 no other protein is formed2 also that1 if the calcium caseinate present be one containing four equivalents of calcium1 the paracaseinate does not precipitate1 save in the presence of a soluble calcium salt1 while1 if the calcium caseinate be one of two equivalents of base1 rennin does cause immediate coagulation4 ,bosworth concludes that the rennin action is a cleavage 7probably hydrolytic7 of a molecule of caseinate into two molecules of paracaseinate1 the coagulation being a secondary effect due to a change in solubilities1 dicalcium paracaseinate being soluble in pure water but not in water containing more than a trace of calcium salt1 and the monocalcium caseinate being insoluble in water4 ,the alkali paracaseinates1 as well as caseinates1 are soluble4 ,this explanation seems to promise to harmonize the observations with regard to acidity and the effects of the presence of soluble salts4 ,this theory represents1 therefore1 many years of continuous work at the ,new ,york ,experiment ,station centered primarily on ,american ,cheddar cheese4 ,disputed points remain for further study but these workers have contributed much toward a clear description of the chemical constitution of casein as affected by rennet action and bacterial activity4 ,the investigations of these authors and of ,hart with regard to the changes which the paracasein1 the calcium and the phosphorus undergo during the ripening of cheese 7,van ,slyke and ,hart1 #aijb1 #aije2 ,van ,slyke and ,bosworth1 #aijg1 #aiac2 ,bosworth1 #aijg7 contributed to this interpretation4 ,,bang1 ,,ivar1 ,ueber die chemische ,vorgang bei der ,milchgerinnung durch ,lab1 ,skand4 ,arch4 ,physiol4 #be1 pages #aje-add2 through ,jahresb4 u4 d4 ,fortsch4 d4 ,thierchem4 #da1 pages #bba-bbb1 #aiaa4 ,,bosworth1 ,a4 ,w41 ,the action of rennin on casein1 ,n4 ,y4 ,exp4 ,sta4 ,tech4 ,bul4 #ca1 #aiac4 ,,bosworth1 ,a4 ,w41 ,chemical studies of ,camembert cheese1 ,n4 ,y4 ,exp4 ,sta4 ,tech4 ,bul4 #e1 #aijg4 ,,bosworth1 ,a4 ,w41 and ,l4 ,l4 ,,van ,,slyke1 ,preparation and composition of basic calcium caseinate and paracaseinate1 ,jour4 ,biol4 ,chem4 ,vol4 #ad1 pages #bjg-baj1 #aiac4 ,,duclaux1 ,,mile1 ,action de la prsure sur le lait1 ,compt4 ,rend4 ,acad4 ,sci4 #ih1 pages #ebf-ebh1 #ahhd4 ,,hammarsten1 ,,olof1 ,zur ,kenntnis des ,caseins und der ,wirkung des ,labfermentes1 ,nova4 ,acta ,regiae ,soc4 ,sci4 ,upsaliensis in ,memoriam ,quattuor ,saec4 ab ,univ41 ,upsaliensi ,peractorum1 #ahgg4 ,,hammarsten1 ,,olof1 ,ueber das ,verhalten des ,paracaseins zu dem ,labenzyme1 ,zeit4 physiol4 ,chem4 #bb1 pages #ajc-abf1 #ahif4 ,,hammarsten1 ,,olof1 ,a text book of physiological chemistry1 from the author's #gth ,german edition1 #aiaa4 ,,hosl1 ,j41 ,unterschiede in der tryptischen und peptischen ,spaltung des ,caseins1 ,paracaseins und des ,paracaseinkalkes aus ,kuh- und ,ziegenmilch1 ,inaug4 ,diss4 ,bern41 #ca pp41 #aiaj4 ,,kikkoji1 ,t41 ,beitrage zur ,kenntniss des ,caseins und ,paracaseins1 ,zeit4 physiol4 ,chem4 ,no4 #fa1 pages #acj-adf1 #aiji4 ,,lindet1 ,l41 ,solubilit des albuminoides du lait dans les lments du srum2 rtrogradation de leur solubilit sous l'influence du chlorure1 ,bul4 ,soc4 ,chim4 7ser4 #d7 #ac1 pages #ibi-ice4 ,,lindet1 ,l41 ,sur les lments mineraux contenus dans la caseine du lait1 ,rep4 ,eighth ,internat4 ,congr4 of ,applied ,chem4 #ai1 #aii-bjg1 #aiab4 ,,loevenhart1 ,a4 ,s41 ,ueber die ,gerinnung der ,milch1 ,zeit4 physiol4 ,chem4 #da1 pages #agg-bje1 #aijd4 ,,petry1 ,,eugen1 ,ueber die ,einwirkung des ,labferments auf ,kasein1 ,beitrage z4 ,chem4 ,physiol4 u4 ,path4 #h1 pages #cci-cfd1 #aijf4 ,,robertson1 ,t4 ,,brailsford1 ,on the influence of temperature upon the solubility of casein in alkaline solutions1 ,jour4 ,biol4 ,chem4 #e1 pages #adg-aed1 #aijh4 ,,schmidt-,,nielson1 ,,sigval1 ,zur ,kenntnis des ,kaseins und der ,labgerinnung1 ,upsala lkaref4 ,frh4 7,n4 ,f47 ,no4 #aa1 ,suppl4 ,hammarsten ,festschrift ,no4 ,,xv1 #a-bf2 through ,jahresb4 u4 d4 ,fortschr4 d4 ,thierchem4 ,no4 #cf1 pages #bee-bef1 #aijf4 ,,spiro1 ,k41 ,beeinflussung und ,natur des ,labungsvorganges1 ,beitrage z4 ,chem4 ,physiol4 u4 ,path4 #h1 pages #cfe-cfi1 #aijf4 ,,van ,,dam1 ,w41 ,ueber die ,wirkung des ,labs ,auf4 ,paracaseinkalks1 ,zeit4 physiol4 ,chem4 ,no4 #fa1 pages #adg-afc1 #aiji4 ,,van ,,herwerden1 ,m41 ,beitrag zur ,kenntnis der ,labwirkung auf ,casein1 ,zeit4 physiol4 ,chem4 #eb1 pages #ahd-bjf1 #aijg4 ,,van ,,slyke1 ,l4 ,l41 and ,a4 ,w4 ,,bosworth1 ,i4 ,some of the first chemical changes in ,cheddar cheese4 ,,ii4 ,the acidity of the water extract of ,cheddar cheese1 ,n4 ,y4 ,exp4 ,sta4 ,tech4 ,bul4 #d1 #aijg4 ,,van ,,slyke1 ,l4 ,l41 and ,a4 ,w4 ,,bosworth1 ,composition and properties of some casein and paracasein compounds and their relations to cheese1 ,n4 ,y4 ,exp4 ,sta4 ,tech4 ,bul4 #bf1 #aiab4 ,,van ,,slyke1 ,l4 ,l41 and ,a4 ,w4 ,,bosworth1 ,method of preparing ash-free casein and paracasein1 ,jour4 ,biol4 ,chem4 ,vol4 #ad1 pages #bjc-bjf1 #aiac4 ,,van ,,slyke1 ,l4 ,l41 and ,a4 ,w4 ,,bosworth1 ,preparation and composition of unsaturated or acid caseinates and paracaseinates1 ,ibid4 ,vol4 #ad1 pages #baa-bbe1 #aiac4 ,,van ,,slyke1 ,l4 ,l41 and ,a4 ,w4 ,,bosworth1 ,valency of molecules and molecular weights of casein and paracasein1 ,ibid4 ,vol4 #ad1 pages #bbg-bcj1 #aiac4 ,,van ,,slyke1 ,l4 ,l41 and ,a4 ,w4 ,,bosworth1 ,composition and properties of the brine-soluble compounds in cheese1 ,jour4 ,biol4 ,chem4 #ad1 pages #bca-bcf1 #aiac4 ,,van ,,slyke1 ,l4 ,l41 and ,e4 ,b4 ,,hart1 ,a study of some of the salts formed by casein and paracasein with acids2 their relations to ,american ,cheddar cheese1 ,n4 ,y4 ,exp4 ,sta4 ,bul4 #bad1 #aijb4 ,,van ,,slyke1 ,l4 ,l41 and ,e4 ,b4 ,,hart1 ,casein and paracasein in some of their relations to bases and acids1 ,american ,chem4 ,jour4 #cc1 pages #dfa-iif1 #aije4 ,,van ,,slyke1 ,l4 ,l41 and ,e4 ,b4 ,,hart1 ,some of the relations of casein and paracasein to bases and acids1 and their application to ,cheddar cheese1 ,n4 ,y4 ,exp4 ,sta4 ,bul4 #bfa1 #aije4 ,,chapter ,,iv ,,lactic ,,starters ,acidity in cheese-making arises almost exclusively from the lactic acid produced from the fermentation of milk-sugar 7lactose7 by bacteria4 ,hydrochloric acid is used in the ,wisconsin#bb process of making pasteurized milk cheese and sometimes for making skimmed-milk curd for baking purposes4 ,it is regularly used in precipitating casein not for food but for manufacturing purposes4 #ef4 ,acidifying organisms4--,many species of bacteria have been shown to possess the power to produce lactic acid by fermenting lactose4 ,in practice1 however1 the cheese-maker seeks to control this fermentation by the actual introduction of the desired organisms and by the production of conditions which will insure this dominance through natural selection4 ,for this purpose the initial souring for most types of cheeses is produced by some variety of the species originally described by ,esten#bc and commonly referred to as ,bacterium lactis-acidi1 but variously named as ,b4 acidi-lactici1 ,streptococcus lacticus1 ,b4 guntheri by different authors4 ,organisms of this series dominate all other species in milk which is incubated at #gj ,f4 ,they produce a smooth solid mass without a sign of gas holes and without the separation of whey from the curd1 and develop in milk a maximum acidity of about #j4ij of one per cent when titrated as lactic acid4 7,for titration see ,chapter ,v47 ,this species is usually present in small numbers in fresh milk4 ,there are many varieties or strains of the species with differing rates of activity and measurable differences in acid produced but with approximately the same qualitative characters4 ,most commercial starters for cheese- and butter-making belong to this group of species1 although special mixtures with other organisms are prepared for special purposes4 ,in addition to this group1 most varieties of cheese contain some members of the colon-arogenes group4 ,when the milk is in proper condition1 the activity of this group should be held in check by the early and rapid development of acid4 ,free development of members of this group usually shows itself in the presence of gas holes in the curd4 #eg4 ,starter4--,the practice of using pure cultures in cheese-making has brought about the development of factory methods of producing day by day cultures of the organisms desired1 in quantities sufficient to inoculate the total quantity of milk used in manufacture4 ,for this purpose milk is mostly used and the product is known as starter4 ,for cheese-making purposes1 a starter is a substance used in the manufacture of dairy products having a predominance of lactic acid-forming microorganisms in an active state4 ,there are two general classes of starter3 7#a7 ,natural starter2 7#b7 commercial starter4 #eh4 ,natural starter4--,milk1 or other similar substance1 which has become sour or in which large numbers of lactic acid-forming organisms are present1 is called a natural starter when used in the manufacture of dairy products4 ,to secure clean-flavored milk1 the cheese-maker usually selects the milk of some producer who usually brings good milk and allows it to sour naturally for use the next day4 ,there is often a variation from day to day in the milk delivered by the same producer1 so that the cheese-maker is not certain of a uniform quality in his fundamental material4 ,while the lactic acid-forming organisms are developing1 other organisms may also be present in numbers sufficient to produce bad flavors4 ,if a starter has any objectionable flavor1 it should not be used4 ,natural starters very commonly develop objectionable flavors which at first are very difficult to recognize4 ,when natural starters with objectionable but not easily recognizable odors are used1 the effect may be seen on the cheese4 ,milk1 sour whey and buttermilk are materials commonly used as natural starter4 ,a common difficulty in skimmed-milk cheese is caused by the use of buttermilk as a starter4 #ei4 ,commercial starter or pure cultures4--,the alternative practice consists in the introduction of pure cultures of known strains of lactic bacteria into special milk to make the starter4 ,since these cultures must be prepared by a bacteriologist1 commercial laboratories have developed a large business in their production4 ,many such commercial brands are manufactured under trade-marked names4 ,some of these cultures represent races of lactic bacteria cultivated and cared for efficiently1 hence uniformly valuable over long periods of time4 ,others carelessly produced are worthless1 or even a peril to the user4 ,these organisms are usually shipped in small quantities in bottles of liquid or powder1 or in capsules of uniform size4 ,the contents may be either the culture medium upon which the organisms grew or inert substance designed merely to hold the bacteria in inactive form4 ,in either solid or liquid form1 the producer of the culture should guarantee its activity up to a plainly stated date4 ,it is the problem#bd of the cheese-maker or butter-maker to increase this small amount of lactic acid-forming organisms to such numbers and in such active condition that it may be used in the factory2 while being built up1 these organisms must be kept pure4 ,the usual practice is to allow them to develop in some material1 usually whole milk or skimmed-milk2 dissolved milk powder may be used in the place of milk4 #fj4 ,manufacturer's directions4--,the manufacturer usually sends directions with his starter preparation1 telling how it should be used to secure the best result4 ,these directions apply to average conditions and must be varied to suit the individual instances so that a good starter will be the result4 ,the directions usually state the amount of milk necessary for the first inoculation4 ,it is usually a small amount1 one or two quarts4 ,after the specific amount has been selected1 this milk should be pasteurized4 #fa4 ,selecting milk4--,the milk for use in starter-making should be selected with very much care4 ,only clean-flavored sweet milk1 free from undesirable micro-organisms1 should be used in the preparation of starter4 ,the milk is ordinarily chosen from a producer whose milk is usually in good condition4 ,the quality of the milk can be determined by the use of the fermentation test4 7,see ,chapter ,,ii47 ,it is better to choose only the morning's milk for the making of starter1 because the bacteria have not had so much opportunity to develop4 ,in no case should the mixed milk be used in the preparation of starter1 as this eliminates all opportunity for selection4 ,the flavor of the starter will be the same as that of the milk from which it is made4 #fb4 ,pasteurization is the process of heating to a high temperature for a given length of time and quickly cooling4 ,it kills most of the micro-organisms in the milk4 ,in other words1 it makes a clean seed-bed for the pure culture4 ,the temperatures of pasteurization recommended for starter-making differ with the authority4 ,a temperature of #ahj ,f4 for thirty minutes or longer seems to be very satisfactory1 since under these conditions nearly all the micro-organisms in the milk are killed4 #fc4 ,containers4--,various kinds of containers may be used for starter-making4 ,one-quart glass fruit jars or milk bottles make very satisfactory containers1 because the condition of the starter may be seen at any time4 ,they are also easily cleaned4 ,they have the disadvantage1 however1 of being easily broken1 if the temperature is suddenly changed1 or if severely jarred4 ,tin containers may also be used4 ,such containers are not easily broken1 but they are harder to clean and must be opened to examine the contents2 hence the liability of contamination is very much greater4 ,this small amount of milk may be pasteurized by placing the container in water heated to the desired temperature4 ,a very satisfactory arrangement is to cut of a barrel1 and place a steam pipe in it4 ,the barrel can then be filled partly full of water and heated by steam4 ,the bottles of milk to be pasteurized are hung in the water in the barrel4 ,two or three more bottles should be prepared than it is expected will be used as some of the bottles are liable to be broken while cooling or heating4 ,the bottles should be filled about two-thirds full4 ,this leaves room enough to add the mother starter and later to break up the starter to examine it4 ,it is desirable not to have the milk or starter touch the cover since contaminations are more likely4 ,it is a good plan when pasteurizing to have one bottle as a check4 ,this may be filled with water and left open and the thermometer placed in it4 ,a uniform temperature may be obtained by shaking the bottles4 #fd4 ,adding cultures4--,after being pasteurized1 the milk should be cooled to a temperature of #hj ,f4 ,this is a suitable temperature for the development of the lactic acid-forming organisms4 ,the commercial or pure culture should now be added to the milk at the rate specified in the directions4 ,care should be exercised in opening bottles not to put the covers in an unclean place4 ,a sterile dipper is a good place to put them4 ,after the culture has been added to the milk1 it should be mixed thoroughly by shaking the bottle4 ,this should be repeated every fifteen or twenty minutes for four or five times4 ,this is done to make certain that the culture is thoroughly mixed with the milk4 ,the milk should be placed in a room or incubator as near #hj ,f4 as possible1 in order to have a uniform temperature for the growth of the organisms4 ,the bacteria in the pure culture are more or less dormant so that a somewhat higher temperature than the ordinary is necessary to stimulate their activity4 ,this milk should be coagulated in eighteen to twenty-four hours1 depending largely on the uniformity of the temperature during incubation4 #fe4 ,cleanliness4--,to produce a good starter1 great care should be exercised that all utensils coming in contact with the milk are sterile4 ,after the milk is in the container in which the starter is made1 it should be kept covered as continuously as possible4 ,thermometers should not be put into it to ascertain the temperature4 ,when examining the starter1 do not dip into it1 but pour out1 as this prevents contamination4 ,the cover1 when removed from the container1 should be put in a sterile place in such way that the dirt will not stick to it and later get into the starter4 #ff4 ,mother starter or startoline4--,the thickened sour milk obtained by inoculating the sweet pasteurized milk with pure culture of lactic acid-forming bacteria is known as mother starter or startoline4 #fg4 ,examining starter4--,this starter should be examined carefully as to physical properties1 odor and taste4 ,the coagulation should be smooth1 free from whey and gassy pockets or bubbles4 ,sometimes the first few inoculations from a new culture will show signs of gas1 but1 usually1 this will quickly disappear1 and not injure the starter4 ,it should have a clean sour cream odor and clean1 mild1 acid flavor4 ,after breaking up it should be thick and creamy1 entirely free from lumps4 ,this starter may have an objectionable flavor1 due to the media in which the organisms were growing when shipped4 ,in such cases it is necessary to carry the starter one or two propagations to overcome the flavor1 to enliven the micro-organisms and to secure the quantity desired4 #fh4 ,second day's propagation4--,for the second day1 the milk for the starter is selected as on the first day4 ,it is pasteurized1 and this time cooled to #gj ,f4 ,the milk is cooled a trifle colder the second day than the first1 because the organisms have become more active and hence do not require as high a temperature to grow4 ,instead of inoculating with powder1 as was done the first day1 the mother starter prepared the first day is used4 ,this requires only a very small amount1 perhaps a tablespoonful to a quart bottle4 ,it should be thoroughly mixed with the milk4 ,this starter may have the flavor of the media used in the laboratory culture1 therefore may need to be carried one or two days more to eliminate it4 ,after the flavor has become normal1 the mother starter is ready for commercial use4 ,illustration3 ,,fig4 #f4--;,an improved starter-can4 #fi4 ,preparation of larger amount of starter4--,the first thing to determine is the quantity of starter required4 ,as much milk should be carefully chosen as the amount of starter desired4 ,this milk should then be pasteurized4 ,an improved starter-can 7,fig4 #f7 may be used in the pasteurization of the milk and the making of starter1 or a milk-can 7,fig4 #g7 placed in a tub of water in which there is a steam pipe4 ,the former requires mechanical power to operate the agitator1 but the latter can be used where mechanical power is not available4 ,in the latter the milk and starter are stirred by hand4 ,this is the kind of apparatus more often found in cheese factories4 ,illustration3 ,,fig4 #g4--;,a simple device for the preparation of starter4 ,if possible1 this milk should be pasteurized to #ahj ,f4 for thirty minutes2 this kills most of the bacteria and spores4 ,the milk should be cooled to #fj-fe ,f41 the temperature of incubation4 ,this temperature may be varied with conditions1 so that the starter will be ready for use at the desired time4 ,the higher the temperature1 the less time is required to ripen the starter4 #gj4 ,amount of mother starter to use4--,the mother starter prepared the day before is now used to inoculate the starter milk4 ,the amount to use will depend on3 #a4 ,temperature of milk when mother starter is added2 #b4 ,average temperature at which the milk will be kept during the ripening period2 #c4 ,time allowed for starter to ripen before it is to be used2 #d4 ,vigor and acidity of the mother starter added4 ,there is a very wide range as to the amount of mother starter required1 from #j4e of one per cent to #aj per cent being used under different conditions4 ,some operators prefer to add the mother starter while the milk is at a temperature of about #ij ,f41 before it has been cooled to the incubating temperature4 ,this reduces the amount of mother starter necessary4 ,if an even incubating temperature can be maintained1 it will require less mother starter than if the temperature goes down4 ,if the ripening period is short1 it will require a larger amount of mother starter1 than if the ripening period is longer4 ,if the starter has a low acidity or weak body indicating that organisms are of low vitality1 it will require more mother starter4 #ga4 ,qualities4--,the starter1 when ready to use1 may or may not be coagulated2 a good idea of the quality of the starter may be gained by the condition of the coagulation4 ,the coagulation should be jelly- or custard-like1 close and smooth1 entirely free from gas pockets and should not be wheyed off4 ,when broken up1 the starter should be of a smooth creamy texture and entirely free from lumpiness or wateriness4 ,it should have a slightly pronounced acid aroma4 ,the starter should be free from taints and all undesirable flavors2 the flavor should be a clean1 mild acid taste4 #gb4 ,how to carry the mother starter4--,some mother starter must be carried from day to day to inoculate the large starter4 ,this may be carried or made in several ways3 #a4 ,independently3 ,by this method a mother starter is made and carried entirely separately from the large starter4 ,it requires more time and work1 but is by far the best method4 ,with a good mother starter1 there is not so much danger of the larger starter becoming poor in quality4 #b4 ,mother starter may be made by dipping pasteurized milk from that prepared for the large starter with sterile jars and then inoculating these jars separately4 ,by this method1 if the milk selected for the large starter is poor1 the mother starter for the next day will be the same4 ,it is very difficult by this method to carry a uniform1 high quality mother starter4 ,there is danger that the container used for the mother starter may not be sterile1 and there is also danger of contamination in transferring the milk4 #c4 ,another practice is to hold over some of the large starter used to-day for mother starter4 ,this is by far the easiest method4 ,by this practice1 there is no certainty of the quality of the starter1 because there is little or no control of the mother starter4 ,if the large starter is for some reason not good1 there is no separate reserve of mother starter on which to rely4 #gc4 ,starter score-cards4--,the use of a score-card tends to analyze the observations in such a way as to emphasize all the characteristics desired in the starter4 ,such an analysis seeks to minimize the personal factor and produce a standardization of the quality4 ,the score-card finally reduces the qualities of the starter to a numerical basis for ease of comparison4 ,many score-cards have been proposed but the one preferred by the authors is that used by the ,dairy ,department of the ,new ,york ,state ,college of ,agriculture1 which is as follows3 ,,cornell ,,score-,,card ,flavor #ej ,clean1 desirable acid4 ,aroma #bj ,clean1 agreeable acid4 ,no undesirable aroma4 ,acidity #bj #j4f per cent-#j4h per cent4 ,body #aj ,before breaking up3 jelly-like1 close1 absence of gas holes4 ,no free whey4 ,after breaking up3 smooth1 creamy1 free from granules or flakes4 ,the qualities mentioned in this score-card can be quickly and easily determined by examining and tasting the starter and by making an acid test of a sample4 ,the acid test is conducted as with milk 7see ,chapter ,,ii7 except the starter must be rinsed out of the pipette with pure water4 ,some starter score-cards call for a bacterial examination and counting of the starter organisms4 ,this takes a considerable period of time and is not entirely necessary4 ,the physical properties and acid test are closely correlated with the presence of the desired organisms4 #gd4 ,use of starter4--,if all milk could be clean and sweet and the only fermentation from it were the clean acid type1 a starter would be useless4 ,such milk is hard to obtain2 therefore1 a starter is used to overcome the bad fermentation4 ,this improves the flavor1 body and texture of the cheese4 ,the common contaminations which the starter will tend to correct are3 #a4 ,gas-producing bacteria4 #b4 ,yeasts4 #c4 ,bad flavors or taints4 ,the length of time a starter may be carried depends on the accuracy and carefulness of the maker4 ,this calls for scrupulous attention to the temperature1 the selection of milk and keeping out contaminations4 ,the maker must remember that a starter is not merely milk1 but milk full of a multitude of tiny plants1 very sensitive to food1 temperature1 clean surroundings and the quantity of their own acid4 ,,new ,,york ,,state ,,college ,,of ,,agriculture ,,at ,,cornell ,,university ,,starter ,,lot-,,card ,department of ,dairy ,industry4 ,day and ,date ,,milk3 ,kind fat solids not fat ,flavor ,amount of milk ,hours old ,,pasteurization3 ,method ,milk when received3 ,temperature ,acidity ,heating3 ,turning on heat ,,apm4 ,desired temp4 reached ,,apm4 ,turning off heat ,,apm4 ,length of time at desired temp4 ,beginning to cool ,cooled ,,apm2 to ,acidity3 ,after pasteurization ,when inoculated ,,inoculation3 ,time ,temperature ,amount lbs4 ,,incubation3 ,temperature ,time ,,mother ,,starter ,,used3 ,source used ,times propagated ,acidity ,amount used ,appearance ,flavor ,comments ,,starter3 ,time of examining ,temperature ,,score-,,card3 ,flavor#ej ,clean1 desirable acid4 ,aroma#bj ,clean1 agreeable acid4 ,no undesirable aroma4 ,acidity#bj #j4f-j4ge4 ,body#aj ,before breaking up3 jelly-like1 close1 absence of gas holes4 ,no free whey4 ,after breaking up3 smooth1 creamy1 free from granules or flakes4 ,total #ajj ----------------------------------- ,the above is a tentative score-card4 ,,comments3 ,work and observation by #ge4 ,the amount of starter to use depends on the amount of acid desired in the milk for any particular kind of cheese4 ,the great abuse of starter is the practice of using too much4 ,it is better and safer to add starter a little at a time and several times than to add too much at once4 ,when starter is added to milk for cheese-making1 it should be strained to remove any lumps2 otherwise an uneven color is likely to result4 #gf4 ,starter lot-card4--,for certain dairy operations1 a permanent record is desired4 ,this is especially true in the making of starter and certain varieties of cheese4 ,a lot-card not only serves as a record but also points out the succeeding steps of the operation4 ,this latter is especially useful for beginners and students4 ,page #ec shows a desirable lot-card to be used when making starter4 ,each operation has been referred to the page in the text where it is discussed4 ,this makes this particular lot-card an index to the whole process of starter-making as here treated4 ,,chapter ,v ,,curd-,,making ,aside from the purely sour-milk cheeses1 the coagulum or curd resulting from rennet action is the basis of cheese-making4 ,the finished cheese1 whatever its final condition1 is primarily dependent on a particular chemical composition and fairly definite physical characters in the freshly made curd mass4 ,these characters are determined by a series of factors under control of the cheese-maker4 ,assuming the milk to be normal in character1 success depends on the use of a proper combination of these factors4 ,the possible variations in each factor together with their number makes an almost infinite series of such combinations possible4 ,the essential steps in the process are1 therefore1 presented as underlying all cheese-making4 ,the special adaptations of each factor are considered in the discussion of the varieties group by group4 ,these factors follow3 ,a4 ,the coagulation group3 #a4 ,fat-content of the milk4 #b4 ,the acidity of the milk4 #c4 ,the temperature of renneting4 #d4 ,the effective quantity of rennet4 #e4 ,curdling period or the time allowed for rennet action4 ,b4 ,the handling group3 #f4 ,cutting or breaking the curd4 #g4 ,heating 7cooking7 or not heating4 #h4 ,draining 7including pressing1 grinding and putting into hoops or forms74 #gg4 ,the composition of the milk4--,the fat percentage in the milk in the cheese-vat should be known to the cheese-maker and be strictly under his control4 ,the fat tester and the separator make this clearly possible4 ,he can go further4 ,milk from particular herds whose quality is a matter of record from the routine test of each patron's milk may be selected and brought together for the manufacturer of cheese of special quality4 ,control of casein or lactose1 on the contrary1 is not nearly so practicable4 ,the purchase of milk on the fat test has become so well established in most dairy territories1 as to insure the presence and constant use of the tester4 ,a fat test of the mixed product in the cheese-vat in connection with established tables thus insures an accurate knowledge of the materials which go into each day's cheese4 ,for some varieties of cheese1 whole milk should always be used4 ,for other varieties1 the addition or removal of fat is regularly recognized as part of the making process4 ,the presence of added fat or the removal of fat affects the texture of the product and the details of the process of making4 #gh4 ,cheese color4--,an alkaline solution of annatto is usually used as a cheese color4 ,this colors both casein and fat in contrast to butter color which is an oil solution of the dye and mixes only with the fat4 ,cheese color is added to the milk in making some varieties of cheese1 and not for others4 ,when lactic starter is used1 the color should be added after the starter and just before the addition of the rennet4 ,the amount is determined by the color desired in the cheese4 ,the usual amount varies from one to four ounces to each thousand pounds of milk4 ,before adding1 the color should be diluted in either milk or water1 preferably water4 ,it should then be mixed thoroughly with the milk4 #gi4 ,the acidity factor4--,milk as drawn shows a measurable acidity when titrated to phenolphthalein with normal sodium hydroxide4 ,this figure varies with the composition of milk4 ,casein itself gives a weakly acid reaction with this indicator4 ,calculated as lactic acid1 this initial acidity varies within fairly wide limits1 records being found from #j4ab to #j4ba of one per cent or even more widely apart4 ,commonly1 however1 such titration shows #j4ad to #j4ag per cent4 ,some forms of cheese 7,limburger1 ,swiss1 ,brie7 are made from absolutely fresh milk4 ,acidity from bacterial activity is important as a factor in the making of most types of cheese and probably in the ripening of all types4 ,increasing the acidity of the milk hastens rennet action and within limits produces increased firmness of the curd4 ,if carried too high1 acidity causes a grainy or sandy curd4 ,normally fresh milk is sufficiently acid in reaction when tested to phenolphthalein to permit rennet to act1 but the rate of action increases rapidly with the development of acid4 ,increase of acidity may be accomplished3 7a7 by the addition of acid as has been done by ,sammis#be and ,bruhn in pasteurized milk for ,cheddar cheese2 or 7b7 by the development of acid through the activity of lactic organisms1 which is the usual way4 ,for renneting1 the acidity necessary for particular cheeses runs from that of absolutely fresh milk still warm 7as in ,french ,brie1 ,limburger1 ,swiss1 ,gorgonzola7 through series calling for increase of acidity1 hundredth by hundredth per cent calculated as lactic acid4 ,this ranges from #j4ag to #j4bj per cent as is variously used in ,american factory ,cheddar to about #j4be to #j4bh per cent as obtained by adding acid in ,sammis' method4 ,this method is discussed under the heading ,cheddar ,cheese from ,pasteurized ,milk 7p4 #bbi7 since it requires special apparatus and has not thus far been used with other types of cheese4 ,for the development of acidity by the action of bacteria1 lactic starter is almost universally used4 ,this may be added in very small quantities and the acidity secured by closely watching its development or by adding starter in amount sufficient to obtain the required acidity at once4 ,in either case1 the cheese-maker needs to know the rate of action of the culture to insure the proper control of the process4 ,the amount of acid already present when the rennet is added affects not only the texture of the curd as first found1 but within limits indicates also the rate at which further acidity may be expected to develop4 ,a series of experiments in making ,roquefort were tabulated to show the rate of acidification from various initial points4 ,in the graphs 7,fig4 #h7 the curves for acid development are parallel after the determination reaches #j4cj per cent4 ,these experiments were made at a temperature #hj to #hd ,f4 ,milk at the lowest acidities tried developed titratable acid very slowly4 ,a period of several hours was required to produce sufficient acid to affect the curd texture4 ,when the acid reached #j4be per cent by titration1 the further rise was rapid and all the lines became almost straight and parallel after the titration reached #j4cj per cent4 ,if this rapid souring occurred after the completion of the cheese-making process1 the texture of the experimental cheese was not measurably affected4 ,in those cases1 however1 in which #j4cj per cent was reached before the cheese reached its final form in the hoop1 the texture of the ripened cheese was entirely different from that desired for this variety under experiment4 ,these curves apply directly to but one cheese process in which a particular combination of acidity1 rennet and time is used to obtain a very delicately balanced result4 ,in other varieties it is equally important to obtain exactly the adjustment of these factors which will bring the desired result4 ,illustration3 ,,fig4 #h4--,the acidification of ,roquefort cheese4 #hj4 ,acidity of milk when received4--,if proper care has been taken1 milk should be delivered to the factory fresh1 clean and without the development of acid4 ,if the milk has not been handled properly1 the early stages of souring or some other unfavorable fermentation will have developed4 ,such milk may develop too much acid1 or gas1 or any one of several objectionable flavors during the making and ripening of the cheese4 ,some cheese-makers become very expert in detecting the first traces of objectionable qualities1 but most makers are dependent on standardized tests to determine whether milk shall be accepted or rejected1 and when accepted to determine the rate at which it may be expected to respond during the cheese-making process4 ,various tests have been devised to determine the amount of acid present in milk4 ,there are two tests commonly used in cheese-factories4 ,one is known as the acid test and the other the rennet test4 #ha4 ,the acid test#bf is made by titrating a known amount of milk 7,fig4 #i7 against an alkali solution of known strength1 using phenolphthalein as an indicator4 ,the object of the indicator is to tell the condition of the milk1 whether it is acid1 alkaline or neutral4 ,the indicator does not change in an acid solution but turns pink when the solution is or becomes alkaline4 ,to make the test1 a known quantity of the material to be tested is placed in a white cup1 and to this several drops of indicator are added4 ,as an indicator1 a #a per cent solution of phenolphthalein in #ie per cent alcohol is commonly used4 ,as an alkali solution1 sodium hydroxide 7,na,o,h7 is used in the standardized strength usually either tenth 7,n_/#aj7 normal or twentieth 7,n_/#bj7 normal4 ,this solution should be obtained in some one of the standardized forms commercially prepared4 ,the alkali is added1 drop by drop1 from a graduated burette until a faint pink color appears4 ,this shows that the acid in the milk has been neutralized by the alkali4 ,the amount of alkali that has been used can be determined from the burette4 ,knowing the amount of milk and alkali solution used1 it is easy to calculate the amount of acid in the substance tested4 ,the results are usually expressed either as percentages of lactic acid or preferably as cubic centimeters of normal alkali required to neutralize #ajj or #ajjj c4c4 of milk4 ,this kind of test is on the market under different names1 such as ,mann's1 ,publow's1 ,farrington's and ,marschall's4 ,illustration3 ,,fig4 #i4--;,an acid tester4 #hb4 ,rennet tests4--,several rennet tests have been devised1 but the one most widely used is the ,marschall 7,fig4 #aj74 ,this consists of a #a c4c4 pipette to measure the rennet extract1 a small bottle in which to dilute the extract1 a special cup to hold the milk and a spatula to mix the milk with the rennet extract4 ,this cup has on the inside from top to bottom a scale graduated from #j at the top to #aj at the bottom4 ,there is a hole in the bottom to allow the milk to run out4 ,illustration3 ,,fig4 #aj4--,marschall rennet test4 #hc4 ,marschall rennet test4--,to make a ,marschall rennet test1 #a c4c4 of rennet extract is measured1 with the #a c4c4 pipette1 and placed in the bottle4 ,care should be exercised to rinse out the pipette4 ,the bottle is then filled to the mark with cold water4 ,after the milk has been heated to the setting temperature1 #hd-hf ,f41 the cup is filled with milk and set on the edge of the vat so that the milk running out through the hole in the bottom of the cup will flow into the vat4 ,just as the surface of the milk reaches the #j mark on the cup1 the diluted rennet extract is added and thoroughly mixed with the milk1 using the small spatula to stir it4 ,the rennet and milk should be mixed until it has run down at least one-half space on the scale in the cup4 ,as the rennet begins to coagulate the milk1 it runs slower from the hole in the bottom of the cup1 until it finally stops4 ,when it stops1 the point on the scale indicated by the surface of the coagulated milk is noted4 ,the test is recorded by the number of spaces the surface of the milk lowers from the time the rennet is added until it is coagulated4 ,this test depends on three factors3 the strength of the rennet extract1 the temperature of the milk1 the acidity of the milk4 ,the more acid1 the quicker the milk will coagulate4 ,to measure any one of these factors1 the other two must be constant4 ,the variable factor is the acidity of the milk4 ,this test will not indicate the percentage of acid in the milk1 but is simply a comparative test to be used from day to day2 for example1 if the rennet test to-day shows three spaces1 and the operator makes that milk into cheese and the process seems to be normal1 it shows that for good results in this factory1 milk should be ripened to show three spaces every day4 ,if the next day the milk showed four spaces1 it should be allowed to ripen more until it shows three spaces4 ,if it shows only two spaces1 this indicates that the milk has too much acid development or is over-ripe4 ,a cheese-maker will have to determine at what point to set his milk1 because the test will vary from one factory to another4 #hd4 ,comparison of acid and rennet test4--,each of these tests has its advantages and disadvantages4 ,the advantage of the acid test is that it can be made as well of warm as cold milk4 ,this is of great importance in determining whether the milk delivered by any patron is too ripe to be received4 ,the acidity of other materials1 such as whey and starter1 can be determined as well as that of milk4 ,the disadvantages are that it is difficult to get the alkali solution of the proper strength and the solution is liable to deteriorate on standing4 ,it requires a careful exact operator to make the test4 ,the advantages of the rennet test are that it is easy to make1 and it requires no materials that are hard to replace4 ,the disadvantage is that the milk must be warmed to the same temperature before a comparative test can be made4 ,the size of the outlet in cups varies4 ,it does not indicate the percentage of acid present in the milk4 ,it is simply a comparative test4 ,to obtain the best result1 both tests should be used in conjunction4 #he4 ,control of acid4--,the control of acidity in curd and cheese is dependent on the control of the moisture or water-content4 ,the control of both factors is very important in relation to the quality#bg of the cheese4 ,often acidity is spoken of when moisture is really intended1 and vice versa4 ,the close relation between the moisture and acidity is due to the presence of the milk-sugar in solution in the milk-serum which becomes the whey of cheese-making4 ,water or moisture in cheese consists of the remnant of this whey which is not expelled in the making process4 ,during manufacture and the ripening process1 the milk-sugar is changed to lactic acid4 ,a cheese may be sweet when first made and after a time become sour because it contains too much moisture in the form of whey4 ,excess of whey carries excess of milk-sugar from which fermentation produces intense acidity4 ,various tests have been devised to determine the amount of acid developed at the different stages of manufacture4 ,these tests are described on page #fa4 ,by the use of such tests1 the development of acid during the manufacturing process can be very accurately determined4 ,there is no quick1 accurate test to determine the amount of moisture in the curd4 ,the cheese-maker has to rely on his own judgment1 guided largely by the appearance1 feeling and condition of the curd4 ,after the rennet extract has been added1 all control of the acid development is lost4 ,the cheese-maker can determine rather accurately how fast the acid will develop during the ripening of the milk4 ,this shows the importance of the proper ripening4 ,the amount of acid developed during the different stages of the manufacturing process can be approximately followed with the various acid tests4 ,the manufacturing process should then be varied to obtain the proper relation between the moisture and the acid present4 ,the only time that the acidity may be controlled is when the milk is being ripened4 ,if too much acid is developed before the rennet is added1 there is apt to be too much acid at each stage of the manufacturing process4 ,this is liable to hurry the cheese-making process and to cause a loss1 both in quality and quantity of cheese1 and may cause a high acid or sour cheese4 ,if sufficient acid is not developed at the time the rennet is added or if the milk is not sufficiently ripened1 the acid is liable not to develop fast enough so that there will not be sufficient at each step in the cheese-making process4 ,such a cheese is called sweet4 ,there are several conditions which will cause an over-development of acid4 ,such a cheese is called acidy or sour4 ,these factors are within the control of the cheese-maker1 hence should be avoided4 ,a sour cheese shows lack of skill and care on the part of the cheese-maker4 ,conditions causing an acidy or sour cheese3 ,receiving sour or high acid milk at the cheese-factory4 ,use of too much starter4 ,ripening the milk too much before the rennet is added4 ,removing the whey before the curd is properly firmed1 hence leaving it with too much moisture4 ,development of too much acid in the whey before the whey is removed4 ,improper relationship between the moisture and acidity at the time of removing the whey4 ,conditions causing deficient acid3 ,adding the rennet before sufficient acid has developed4 ,not using sufficient starter4 ,not developing sufficient acid in the whey4 #hf4 ,acidity and rennet action4--,the rennet extract acts only in an acid medium4 ,the greater the acid development1 within certain limits1 the faster the action of the rennet4 ,if enough acid has developed to cause a coagulation of the casein1 the rennet will not coagulate the milk4 ,this is one reason why ,cheddar cheese cannot be made from sour milk4 #hg4 ,acidity and expulsion of the whey4--,the contraction of the curd and expulsion of the whey are so closely related that they may be treated under the same heading4 ,the more acid1 the faster the whey separates from the curd1 other conditions being uniform4 ,the relation of acidity and firmness of the curd to temperature of the curd is another important factor in the successful manufacture of cheese4 ,the higher the acidity1 the faster the temperature of the curd can be raised without any harmful effects4 ,if the temperature is raised too fast in relation to the acidity1 the film surrounding each piece of curd will become toughened so that the moisture will not be able to escape4 ,when this condition exists1 the curd will feel firm but when the pieces are broken open the inside is found to be very soft4 ,this results in a large loss later or may cause a sour cheese4 ,it usually causes an uneven texture and color in the cheese4 #hh4 ,acidity in relation to cheese flavor4--,just what part the acid plays in the development of cheese flavor is not known4 ,if a certain amount of acid is not present1 the characteristic cheese flavor does not develop4 ,if too much acid is developed1 it gives the cheese a sour flavor which is unpleasant4 ,if sufficient acid is not developed1 the other undesirable factors seem to be more active1 causing very disagreeable flavor and may cause the cheese to putrefy4 ,a cheese with a low acid usually develops a very mild flavor1 and if carried to extremes1 as in the case of some washed curd cheese1 the true cheese flavor never develops4 #hi4 ,acidity in relation to body and texture of cheese4--,if a cheese is to have a close1 smooth1 mellow1 silky body and texture1 a certain amount of acid development is necessary4 ,if too much acid is developed1 the body and texture will be dry1 harsh1 sandy1 mealy1 corky4 ,if the acid is not sufficient the cheese may be soft or weak bodied1 and is usually characterized by ,swiss curd holes1 which are spaces of various sizes usually more or less round and very shiny on the inside4 #ij4 ,acidity in relation to cheese color4--,an over-development of acidity affects the color of a cheese4 ,if this development of acidity is uniform throughout the cheese1 it causes the color to become pale or bleached4 ,if this development is uneven1 due to the uneven distribution of moisture1 the color will be bleached in spots1 causing a mottled effect4 #ia4 ,control of moisture4#bh--,the cheese-maker must use skill and judgment in regulating the amount of moisture in relation to the firmness of the curd and the acid4 ,since there are no quick accurate tests to determine the amount of moisture1 this is left entirely to the judgment of the operator4 ,certain methods of handling the curd reduce the moisture-content1 while others increase it4 ,the cheese-maker must decide how to handle the curd4 ,if the curd becomes too dry1 methods should be employed to increase the moisture1 and vice versa4 ,causes of excessive moisture3 ,cutting the curd coarse4 ,cutting the curd after it has become too hard4 ,setting the milk at a high temperature4 ,use of excessive amount of rennet extract4 ,low acid in the curd at the time of removing the whey4 ,not stirring the curd with the hands as the last of the whey is removed4 ,high piling of the curd during the cheddaring process4 ,piling the curd too quickly after removing the whey4 ,use of a small amount of salt4 ,holding the curd at too low a temperature after the whey is removed4 ,soaking the curd in water previous to salting4 ,allowing the curd to remain in the whey too long so that it reabsorbs the whey4 ,heating the curd too rapidly4 ,causes of insufficient moisture3 ,cutting the curd too fine or breaking up the pieces with the rake into too small pieces4 ,cutting the curd too soft4 ,stirring the curd too much by hand as the last of the whey is being removed4 ,developing high acid in the curd at the time of removing the whey4 ,insufficient piling of the curd during the cheddaring process4 ,using a large amount of salt4 ,high temperature and low humidity in the curing room4 #ib4 ,relation of moisture to manufacture and quality4--7#a7 ,flavor3 ,if the cheese contains too much moisture1 it is likely to develop a sour or acidy flavor4 ,a cheese with a normally high moisture-content usually ripens or develops a cheese flavor much faster than one with a lower moisture-content1 other conditions being uniform4 ,a cheese with a high moisture-content is much more liable1 during the curing process1 to develop undesirable flavors than is one with a lower moisture-content4 7#b7 ,body and texture3 ,a cheese containing too much moisture is very soft and is difficult to hold in shape4 ,such a product breaks down very rapidly and is usually pasty and sticky in texture4 ,if too little moisture is present1 the cheese is very dry and hard1 and cures or ripens very slowly because of the lack of moisture together with milk-sugar from which acid may be formed4 ,dry cheeses are usually harsh1 tough and rubbery in texture4 ,such cheeses also have poor rinds4 7#c7 ,color3 ,if the ideal conditions exist1 the moisture will be evenly distributed throughout the cheese4 ,the spots containing more moisture will be lighter in color4 ,if a cheese contains so much moisture that it becomes acidy1 the effect is the same as when too much acid is developed1 that is1 the color becomes pale from the action of the acid4 7#d7 ,finish3 ,a cheese containing too much moisture is usually soft4 ,a good rind does not form4 ,such a cheese loses its shape very easily1 especially in a warm curing room4 7#e7 ,quality3 ,a cheese with a high moisture-content is usually marketable for only a very short period4 ,such a product usually develops flavor very quickly in comparison to a dry cheese4 ,it must be sold very soon because if held too long1 the flavor becomes so strong as to be undesirable1 and objectionable flavors are liable to develop4 ,in some cases1 such cheeses rot4 #ic4 ,relation of moisture to acidity4--,from the preceding discussion1 it is evident that the relation between the moisture and acidity is very close1 in fact so intimate that in some cases it is difficult to distinguish one from the other when the quality of the cheese is considered4 ,the proper relation of the moisture and the acidity determines the quality of the resulting cheese4 ,if too much acid is developed during the manufacturing process1 the product will be sour4 ,if too much moisture is retained in the form of whey1 the cheese will be sour4 ,the less acid in the curd1 the more moisture in the form of whey may be retained in the curd without causing a sour cheese4 ,the proper relationship between the moisture and the acidity must be maintained or a sour cheese will result4 ,the relation of the moisture to the acidity also has an influence on the curing4 ,if the cheese has a low development of acidity and a low moisture-content1 it will cure very slowly4 ,the increasing of either the acidity or moisture usually increases the rate of cheese ripening1 other factors being the same4 ,the relation of the acidity and the moisture is so important that it cannot be neglected without injuring both the quality and quantity of cheese4 ,this knowledge can be obtained only by experience4 #id4 ,setting temperature4--,the temperature of renneting makes very much difference in the texture of the product4 ,the enzyme rennin is sensitive to very slight changes in temperature4 ,below #gj ,f41 its rate of action is very slow4 ,beginning with approximately #bj per cent of its maximum effectiveness at #gj ,f4 7the curdling point for ,neufchtel71 it has risen to #fe per cent at #hd ,f41 to #gj per cent at #hf ,f41 as used in ,cheddar1 to about #hj to #he per cent at #ij-id ,f41 as used in ,limburger4 ,at #aje ,f4 it reaches its maximum effective working rate to fall from that efficiency to about #ej per cent at #abj ,f4 ,curdling at low temperature lengthens the time required for the same amount of rennet to curdle a given quantity of the same milk4 ,the texture of curd produced at temperatures between #gj ,f4 and #hd ,f4 is soft1 jelly-like1 friable rather than rubbery4 ,at #hf ,f4 it begins to show toughening or rubbery characters which become very marked at #ij ,f4 to #id ,f4 as used in ,limburger4 ,with the increased vigor of action as it passes its maximum rate of action at #aje ,f41 the texture tends to become loose1 floccose to granular4 ,aside from the ,neufchtel group1 the working range of temperatures for the renneting period runs from about #hd ,f4 to about #id ,f41 a range of barely #aj ,f41 or the use of #fe per cent to #hj or possibly #he per cent of the maximum efficiency of the rennet4 ,within this range of temperature1 the curd has the physical characters demanded for making most varieties of cheese4 #ie4 ,strength of coagulating materials4--,rennet and pepsin preparations vary in strength and in keeping quality4 ,with a particular stock1 changes go on to such a degree that the last samples from a barrel of rennet are much weaker than the earlier ones4 ,each sample1 barrel1 keg or bottle should be tested before used4 ,in continuous work the results of each day's work furnish the guide for the next day's use of a particular lot of rennet4 #if4 ,amount of coagulating materials to use4--,for most varieties of cheese1 sufficient rennet extract or pepsin is added to the milk to give a firm curd in twenty-five to forty minutes4 ,of the ordinary commercial rennet extract1 this requires from two and one-half to four ounces to one thousand pounds of milk4 ,this gives a maximum of one part rennet for each four to six thousand parts of milk4 ,the great strength of the rennet extract is thus clearly shown4 #ig4 ,method of adding rennet4--,before rennet is added to the milk1 it is diluted in about forty times its volume of cold water1 which chills the enzyme and retards its action until it can be thoroughly mixed with the milk4 ,if the material is added without such dilution1 the concentrated extract produces instant coagulation in the drops with which it comes in contact1 forming solid masses from which the enzyme escapes only slowly to diffuse throughout the mass4 ,uniform coagulation thus becomes impossible4 ,after the rennet extract has been diluted with cold water1 it should be distributed the entire length of the vat in an even stream from a pail4 ,it should then be mixed with the milk by stirring from top to bottom for about three to four minutes4 ,for this purpose1 either a long-handled dipper or a wooden rake may be used4 ,a dipperful should be drawn from the gate and stirred into the vat1 otherwise the milk in the gate will fail to coagulate properly because the rennet diffuses too slowly to reach and affect all the milk at that point4 ,the milk should be stirred on the top1 preferably with the bottom of a dipper1 until signs of coagulation begin to appear4 ,this stirring keeps the cream from rising4 ,there are various ways or signs to indicate when the coagulation has gone to the stage at which the mix is about to become thick3 7#a7 ,the milk becomes lazy or thicker as the finger is passed through it2 7#b7 bubbles caused by moving the finger remain on the milk longer1 usually until one can count ten when ready to thicken4 ,if the milk is stirred too long or after it begins to thicken1 the result is a granular sort of curd1 and there will be an abnormally large loss of fat in the manufacturing process4 ,the addition of the rennet and subsequent stirring require the exercise of great care and constant attention to details4 ,the cheese-maker can do nothing else for those few minutes4 ,when through stirring1 it is a good plan in cold weather to cover the vat with a cloth as this will keep the surface of the curd warm4 ,in summer the same cover will keep out the flies4 ,causes of a delayed coagulation3 7#a7 ,weak rennet extract or too small an amount4 7#b7 ,low temperatures due to inaccurate thermometers4 7#c7 ,pasteurized milk4 7#d7 ,presence of abnormal bacterial ferments4 7#e7 ,presence of preservatives4 7#f7 ,heavily watered milk4 7#g7 ,use of badly rusted#bi cans4 7#h7 ,milk containing small amounts of casein or calcium salts4 ,causes of uneven coagulation3 7#a7 ,uneven temperature of the mix in the vat1 due to lack of agitation4 7#b7 ,uneven distribution of the rennet extract4 7#c7 ,adding rennet to vat too soon after heating1 while the sides and bottom are still hot1 causes curd to stick to sides and bottom of the vat making cutting difficult4 7#d7 ,sloshing after the milk begins to thicken breaks the curd and causes it to whey off4 #ih4 ,the curdling period4--,the time allowed for rennet action also affects the texture of the curd4 ,the enzymes of rennet 7rennin and pepsin7 do not cease acting with the thickening of the milk4 ,in many cheeses1 the handling process begins as soon as the curd has become solid enough to split cleanly before a finger thrust into it4 ,if let stand further1 the same curd mass will continue to harden with the progressive separation of whey2 this shows first as drops 7sweating7 on its surface1 which then increase in number and size until they run together and form a sheet of whey4 ,the limit of such action is difficult to measure4 ,the solidifying process ceases in a period of hours4 ,the further action of the enzymes is digestive in character and goes on slowly4 ,it requires a period of weeks or even months to accomplish measurable results at the working temperatures in use in the trade4 ,other ripening agents with more rapid action intervene to shape the final result4 ,it follows that the rennet factor in the ripening changes found at the end of the period is almost negligible for most varieties of cheese1 although it appears to be measurable in some varieties4 #ii4 ,cutting or breaking#cj the curd4--,as soon as curd is formed1 separation of whey begins upon the surface and perhaps around the sides of the vessel4 ,this is accompanied by shrinkage and hardening of the mass4 ,if the curd remains unbroken1 the separation is extremely slow4 ,in cheese-making practice1 such curd masses may be dipped at once into hoops as in ,camembert1 dumped in mass into cloths for drainage as in ,neufchtel or1 as in the larger number of cheeses1 cut or broken in some characteristic manner4 ,after the curd mass is firm1 the rate at which subsequent changes take place depends largely on the size of the particles into which the curd is cut4 ,the smaller the particles1 the quicker the water is expelled4 ,consequently the development of the acidity and other changes take place more slowly4 ,for this reason the curd should be cut into pieces of uniform size4 ,if the work is not properly performed1 the pieces of curd of various sizes will be at different stages of development4 ,the fine particles will be firm and elastic while the larger particles are still soft and full of whey and may be developing too much acid4 ,the knives should be inserted into the curd obliquely so that they will cut their way into the curd and not break it4 ,the horizontal knife is used lengthwise of the vat and cuts the curd into layers of uniform thickness4 ,the perpendicular knife then is used lengthwise and crosswise of the vat4 ,it first cuts the curd into strips and then into cubes4 ,the knives may have wire blades or steel blades1 some operators preferring one and some the other4 ,whichever is used1 the blades should be close enough together to give the fineness of curd desired4 ,after the knife passes through1 the cut faces quickly become covered with a smooth coating1 continuous over all exposed areas4 ,this surface has the appearance of a smooth elastic coating or film4 ,this can be seen by carefully breaking a piece in the hand4 ,it is this film which holds the fat within the pieces of curd4 ,if the film is broken1 some of the fat globules are lost because the rennet extract acts only on the casein and that in turn holds the fat4 ,all the fat globules which come in contact with the knives as they pass through the curd will be left between the pieces of curd and will pass off in the whey4 ,if care is exercised in cutting1 the loss of fat will be confined to what may be called a mechanical loss4 ,this is similar to the loss of the sawdust when sawing a board4 ,this loss in ,american ,cheddar is about #j4c per cent and cannot be avoided4 ,if it is greater than this1 it is due to negligence on the part of the cheese-maker or the poor condition of the milk4 ,the cutting of the curd into small pieces may be considered a necessary evil4 ,if the moisture could be expelled from the whole mass without disturbing it1 this fat loss could be prevented4 ,the cutting1 breaking or turning should be done with the greatest care1 that the loss may be as small as possible4 #ajj4 ,curd knives4--,for cutting curd1 special knives have been devised 7,fig4 #aa74 ,they consist of series of parallel blades fixed in a frame to make cuts equidistant4 ,the blades run vertically in one1 horizontally in another4 ,they are spaced according to the demands of the variety of cheese to be made4 ,wires stretched in a frame take the place of blades in some makes of curd knife4 ,illustration3 ,,fig4 #aa4--;,blade and wire curd knives3 horizontal1 perpendicular1 horizontal1 perpendicular4 #aja4 ,heating or cooking4--,curdling by rennet has already been shown to be markedly hastened by moderate heating4 ,after the coagulum or curd is formed1 the making process may be completed without the application of further heat1 as in ,neufchtel1 ,camembert and related forms 7,fig4 #ab7 and in some practices with ,limburger4 ,in other forms and especially in the hard cheeses in which cutting of curd is a prominent part of the process1 the curd after being cut is reheated or cooked4 ,the cooking process hastens the removal of the whey1 thus shortening the time required to reduce the water-content of the mass to the percentage most favorable for the type of cheese desired4 ,the process also produces marked changes in the physical character of the curd mass4 ,with the rise in temperature the casein becomes elastic first1 then approaches a melting condition and assumes a tough1 almost rubbery consistency4 ,the final texture is the result of the combination of the amount of rennet added1 the temperature1 the acidity reached during the process1 and the final water-content of the mass4 ,illustration3 ,,fig4 #ab4--,the heat relation4 ,see pages #gg and #hg4 #ajb4 ,draining 7including grinding1 putting into hoops or forms and pressing74--,the reduction of the water in the curd begins almost as soon as the curd becomes firm4 ,it is aided by cutting or breaking1 by the retention of the heat applied before renneting and by the secondary heating or cooking used in making certain groups of cheeses4 ,in many varieties special apparatus is provided in the form of draining boards1 draining racks or bags to hasten the removal of the whey as fast as it separates4 ,the draining process continues until the cheese has reached its final form and weight4 ,the intervening process of matting in the ,cheddar group involves a combination of a souring process with the removal of whey1 during which the cubes of curd become fused into semi-solid masses4 ,if such masses are formed1 they must be ground up before the cheese can be given its final form in the hoop4 ,the draining process1 therefore1 may take any one of many forms varying from the direct transfer of freshly formed curd into hoops in which the entire draining process is completed1 to an elaborate series of operations which end in pressing curd drained to approximately its final condition before it is placed in the hoop4 #ajc4 ,application to cheese4--,from the discussion of these factors1 it is evident that the cheeses produced will differ widely with the differences in manipulation4 ,if one considers essential constituent substances separately1 the water-content of the finished product is found to vary from #cj per cent in ,parmesan to #ge per cent in cottage cheese4 ,the fat-content runs from a trace in some varieties to #fj per cent in some cream cheeses4 ,the texture of the casein1 which gives character to the product1 varies from the tough or glue-like consistency of freshly made ,swiss to the buttery condition of a cream or ,neufchtel cheese4 ,inside such limits the tastes of different peoples have led to the manufacture of many kinds of cheese4 ,each of these varieties represents some particular combination of curd-making factors and ripening conditions which produces a cheese suited to the taste of the maker and consumer of that country or community4 ,,chapter ,,vi ,,classification ,the literature of cheese-making contains reference to more than #ejj names for varieties of cheese4 ,many of these can be thrown readily into great groups or families in which there are variations in unessential detail without modifying the characteristic texture and flavor of the product4 ,many varietal names are attached to the product of single factories or factory groups4 ,such varieties frequently differ only slightly in size or shape1 or in stage of drainage or of ripening1 from widely known varieties or other similar local forms4 ,the descriptions recorded for such varieties commonly emphasize minor differences in manipulation without showing differences in essential factors4 ,vessels of particular size are prescribed to be made of wood1 earthenware1 or of a special metal4 ,these details specify the exact size and shape of hoops1 the use of particular styles of cutting or breaking instruments and of certain stirring tools1 the material and construction of mats and draining racks4 ,the descriptions themselves are very commonly inadequate4 ,the variable factors in cheese-making are fat-content of the milk1 acidity1 temperature of setting1 amount of rennet1 time allowed for curdling and the method of draining the curd4 ,the differences in practice lie1 with few exceptions1 in the amount or intensity of particular factors1 not differences in kind or quality of treatment4 ,such contrasts are quantitative1 not qualitative4 ,a great number of combinations is possible by small variations of these factors4 ,varieties selected as types of groups give marked contrasts in character1 but comparison of large numbers of forms shows that almost every gradation from group to group can actually be found4 ,within groups frequently the same physical results in texture and flavor can be obtained by combinations or adjustments of factors for the purpose of offsetting or counteracting the effects of one change in practice by the manipulation of other factors4 ,in ripening1 an equally large range of practices makes possible the development of very different qualities in mature cheeses from the same lot4 ,only a few of the large number of described varieties have obtained even national importance2 fewer still are known outside the country of origin4 ,in spite of the success of special products when properly advertised1 the largest place in the market is clearly accorded to the standard forms which are widely known4 #ajd4 ,basis of classification4--,a series of these widely known forms has been chosen as typical of groups in a system of classification adapted from the ,french of ,pouriau4 ,no completely satisfactory scheme of classifying all of these varieties has been devised4 ,the grouping proposed here is based on the principles of curd-making already discussed together with consideration of the ripening processes to be discussed with each group4 ,the factors that actually influence the quality of the final product are separated as completely as possible from non-essential operative details4 ,the common use of the terms soft and hard cheese is based on the single arbitrary fact of texture4 ,the term semi-hard cheese may be conveniently applied to a miscellaneous group of unrelated families which are intermediate in texture between such soft forms as ,neufchtel or ,camembert and really hard cheeses like ,cheddar or ,parmesan4 ,although these terms are not made the main basis of the proposed grouping1 their application to sections is indicated4 ,classification based on the essential facts of manufacture is1 however1 really helpful4 ,,analytical ,,tabulation ,,of ,,groups ,section ,i4 ,cheeses with sour milk flavor only 7,eaten fresh74 7,soft cheeses #de to #ge water7 ,,page #a4 ,curdled by souring1 ,cottage cheese and its allies in ,america1 many related varieties in ,europe #ij #b4 ,curdled by souring and rennet--the ,neufchtel group #ie a4 ,skim--,skim-milk ,neufchtel #aje b4 ,part skim to whole milk--,american or ,domestic ,neufchtel #ajf c4 ,with fat added--the cream cheeses of the ,neufchtel group 7both ,american and ,european7--such as ,cream1 ,gervais1 ,malakoffs1 etc4 #ajh ,section ,,ii4 ,cheeses ripened4 ,subsection ,a4 ,soft cheeses 7#dj to #ej water74 #a4 ,curdled by souring1 heated1 then ripened4 ,hand cheese1 ,pennsylvania pot cheese1 ,harz1 etc4 #aab #b4 ,curdling by souring and rennet1 ripened ,ripened 7,french7 ,neufchtel #aad #c4 ,curdled primarily by rennet4 a4 ,ripened by mold--,camembert1 ,brie and their allies #aag b4 ,ripened by bacteria4 99 ,made from soft or friable curd--d',isigny1 ,liederkranz1 etc4 #acd 9999 ,made from firm or tough curds--,limburger and allies #aci ,subsection ,b4 ,semi-hard cheeses1 firm1 well-drained 7#ch to #de water7 a4 ,curd not cooked1 ripened by molds4 99 ,made from friable curd--,roquefort #aej 9999 ,made from firm or tough curd--,gorgonzola1 ,stilton and such ,french forms as ,gex1 ,septmoncel #aeh b4 ,curd cooked and ripened by bacteria1--brick1 ,munster1 ,port du ,salut 7,oka7 #afd ,subsection ,c4 ,hard cheeses1 cooked and pressed 7#cj to #dj water74 a4 ,ripened without gas holes4 #a4 ,dutch--,edam1 ,gouda #agc #b4 ,danish4 #c4 ,the ,cheddar group4 99 ,english--,cheddar and numerous related forms known principally in ,great ,britain #ahd 9999 ,american--the factory ,cheddar of ,united ,states and ,canada #ahd b4 ,ripened with the development of gas holes4 99 ,holes large--,swiss-,emmenthal1 ,gruyre1 ,american ,swiss #bgf 9999 ,holes small--,parmesan and related varieties #bhh ,such a classification brings together series of products in which there is essential similarity in the final output1 however great the differences in manipulation4 ,it does not consider all varieties and specialties4 ,some of these groups are important enough to demand special mention4 #aje4 ,processed cheeses4--,cheese of any group may be run through mixing and molding machines and repackaged in very different form from that characteristic of the variety4 ,in such treatment1 the texture and appearance may be so changed as to give the effect of a new product4 ,substances 7such as pimiento7 are added to change the flavor4 ,or the product may be canned and sterilized with equally great change of flavor and texture4 ,one thus finds ,club made from ,cheddar2 ,pimiento from ,cream1 ,neufchtel or ,cheddar2 similarly olive1 nut and other combinations are made4 ,the possible variations are numerous4 #ajf4 ,whey cheeses4--,several products bearing cheese names are made from whey4 ,these take the forms of the recovery of the albumin and casein separately or in a single product1 and the recovery of the milk-sugar either alone or with the albumin4 ,whey cheeses have been especially developed by the ,scandinavian people1 although some of them have their origin in the south of ,europe4 ,certain of these varieties are produced on a limited scale in ,america4 ,there are a number of forms fairly widely known that are difficult to place in this scheme of groups4 ,among these are ,caciocavallo1 ,sap ,sago4 #ajg4 ,soft and hard cheeses4--,another commonly used classification makes two groups3 7#a7 soft cheeses2 7#b7 hard cheeses4 ,in such a classification the semi-hard group presented here is included with the soft cheeses4 ,some cheeses of this group are soft in texture4 ,this is correlated with high water-content1 high fat-content or both together4 #ajh4 ,relation of moisture to classes4--,in this classification the water-content reflected in the texture of the cheese assumes first place4 ,to carry the analysis somewhat further by showing the correlation between water-content and certain factors1 a tabulation of well-known varieties of typical groups is presented 7,table ,,iii74 ,in this table the series of typical dairy products are first arranged according to water-content of the final product4 ,approximate limits of percentages of milk-fat are also given1 because milk-fat frequently affects texture to a degree almost equal to water4 ,column #d gives the period within which the more quickly perishable cheeses are usable1 and the length of the ripening for the more solid forms4 ,the correlation between water-content1 texture and the time of keeping is clearly shown for most varieties4 ,,table ,,iii ,,correlation ,,water- ,,and ,,fat-,,content ,,with ,,ripening ---------------------------------------- --------------------- ,,per ,,per ,,varity ,,of ,,cent ,,cent ,,period ,,ripening ,,water ,,fat ,,required ,,agent ---------------------------------------- --------------------- ,cheese3 ,soft1 ,cottage #gj trace a few days ,bacteria ,skim ,neufchtel #gj trace a few days ,bacteria ,neufchtel #ej-fj #ab-bh a few days ,bacteria ,camembert #ej #bb-cj #c-e weeks ,molds ,cream cheese #dj-ej #ce-de a few days ,primarily bacteria ,semi-hard3 ,limburger #dj-de #bd-cj #c-f months ,bacteria ,roquefort #ch-dj #ca-cd #c-f months ,mold ,brick #cg-db #ca-ce #c-f months ,bacteria ,hard3 ,cheddar #cj-ci #cb-cf #f-ab months ,bacteria ,swiss #ca-cd #bh-ca #i-ah months ,bacteria and yeasts ,parmesan #cj-cc #b-c years ,bacteria ---------------------------------------- --------------------- ,the soft cheeses are quickly perishable products4 ,bacteria and molds find favorable conditions for growth in products with #de to #ge per cent of water4 ,if such growth is permitted1 enzymic activities follow quickly with resultant changes in appearance1 texture1 odor and taste4 ,refrigeration is necessary to transport such cheeses to the consumer1 if properly ripened4 ,trade in these forms may continue throughout the year in cool climates and in places where adequate refrigeration is available4 ,practically1 however1 outside the large cities this trade in ,america is at present limited to the cold months2 inside the large cities much reduced quantities of these cheeses continue to be handled through the year4 ,in the stricter sense1 the soft group of cheeses falls naturally into two series3 7#a7 the varieties eaten fresh2 and 7#b7 the ripened soft cheeses4 ,those eaten fresh have a making process which commonly involves the development of a lactic acid flavor by souring1 but no ripening is contemplated after the product leaves the maker's hands4 ,in the ripened series1 after the making process is completed1 the essential flavors and textures are developed by the activity of micro-organisms during ripening periods varying in length but fairly well-defined for each variety4 ,in contrast to the soft cheeses1 the hard kinds are low in water-content1 ripen more slowly and may be kept through much longer periods4 ,they retain their form through a wider range of climatic conditions4 ,they develop flavor slowly and correspondingly deteriorate much more slowly4 ,such cheeses are in marketable condition over longer periods4 ,in their manufacture the cooking of the curd takes a prominent place4 #aji4 ,relation of heat to classes4--,the close relation between the heat applied and the product sought forms the basis of a striking series of graphs 7,fig4 #ab1 page #gh74 ,these show the changes hour by hour in the heat relation during the making process of a series of widely known forms1 each of which is chosen as typical4 ,in some of these forms1 heat is applied but once to bring the milk to the renneting temperature typical for the variety4 ,subsequent manipulations are accompanied by a steady fall in temperature4 ,in other forms1 the curd when solid is specially heated or cooked to bring about the changes characteristic of the variety4 ,these contrasts are clearly brought out by the graphs which represent practices well recognized for the varieties4 ,the detailed process for these groups is considered in succeeding chapters4 ,,chapter ,,vii ,,cheeses ,,with ,,sour-,,milk ,,flavor ,the cheeses with flavor of sour milk are probably more widely used than any other group4 ,historically and to a very large degree at present1 they are farm cheeses4#ca ,no estimate of volume of such production in the household has ever been made4 ,the utilization of surplus milk in this way is of ancient origin4 ,with the introduction of the factory system of handling milk1 the manufacture of such cheese in the household was largely dropped4 ,the rise in price of all food substances and increasing appreciation of the food value of milk products have made the recovery of all surplus milk in some form very necessary4 ,the manufacture of cottage1 ,neufchtel and cream cheese is one of the best forms of such recovery which may be adapted to utilize any grade from skimmed-milk to cream4 ,large quantities of skimmed-milk have frequently been lost from the total of human food by the manufacture of casein for industrial uses1 and by use as stock feed4 #aaj4 ,skim series4--,the kinds of cheeses eaten fresh have in common a very soft texture and the flavor of sour milk1 principally lactic acid4 ,the group falls naturally into two sections3 7#a7 the cheeses made from milk curdled by souring2 7#b7 those for which the milk is curdled by souring and rennet4 ,in the latter group both agencies are necessary to the resulting product4 ,the time required to curdle by souring alone is longer than when rennet is used2 this period is usually longer than necessary for the cream to rise by gravity2 hence the cream is either skimmed off or removed with the separator beforehand4 ,the curd1 therefore1 is essentially a skimmed-milk curd4 ,casein curdled in this way tends to become granular or rough1 to feel sandy when rubbed between the fingers4 ,heating is commonly necessary to lower the water-content of the mass even to #ge per cent4 ,such curd tends to become hard or rubbery when heat is applied4 ,in this group1 the best known form is variously called cottage cheese1 clabber cheese1 schmierkse4 #aaa4 ,cottage cheese is made from skimmed-milk1 soured by lactic bacteria until a curd is formed4 ,this is done preferably at about #bj ,c4 7#gj ,f471 because at this temperature the purely lactic type of organism has been found to outgrow competing forms which may be present4 ,starter containing the desired culture1 if properly used1 saves much time in the curdling period4 ,such curdling requires at least twelve to twenty-four hours1 frequently much longer unless abundant starter is introduced4 #aab4 ,household practice4--,the details of cottage cheese making in the home differ widely in separate sections and even in different families in the same part of the country4 ,the essentials of the practice1 common to all1 include3 7#a7 curdling the whole milk by natural souring2 7#b7 removing the sour cream which is usually used for butter-making2 7#c7 scalding the curdled skimmed-milk either by slowly heating it in the original vessel surrounded by hot water or by actually pouring an approximately equal volume of boiling water into the curdled mass2 7#d7 bagging and draining the mass until it reaches the desired texture2 7#e7 the kneading of the mass with the addition of salt and cream4 ,the resulting product varies greatly in quality4 ,unfavorable fermentations frequently affect the flavor4#cb ,the scalding varies from a temperature of #ij ,f4 almost to boiling with a resultant texture varying from almost the smooth buttery consistency of ,neufchtel to hard coarse granular lumps4 ,the best practice1 using clean well-cared-for milk and draining at low temperature1 produces a very attractive cheese4 ,such cheese is heated to #ij to #ajj ,f4 on the maker's judgment1 drained carefully1 kneaded well by hand or by machine with the addition of cream to give it an attractive texture and flavor4 #aac4 ,factory practice4--,when cottage cheese is made in the factory1#cc separated milk is taken2 it should be pasteurized and then soured by a lactic starter4 ,the souring can be accelerated by the use of a starter1 which may be added at the rate of #j4e to #e per cent of the skimmed-milk used1 depending on the amount of starter that can be made4 ,generally1 the more starter added1 the more rapid will be the coagulation and the better will be the flavor of the cheese4 ,as soon as the milk has thickened1 the curd is ready to be broken up and separated from the whey4 ,this separation is hastened by the application of heat4 ,usually the temperature of the curd is raised slightly before it is broken up2 since this makes the curd firmer1 there will be a smaller loss of curd particles in the whey4 ,the curd may be cut with coarse ,cheddar cheese knives or broken with a rake4 ,the temperature of the curd should be raised very slowly1 at least thirty minutes being taken to reach the desired final temperature4 ,no set rule can be given as to the exact temperature to which the curd should be heated4 ,the temperature should be raised until a point is reached at which the curd1 when pressed between the thumb and the fingers1 will stick together and not go back to the milky state4 ,this temperature is usually from #id to #ajj ,f41 but the cheese-maker must use his own judgment in this respect4 ,if the curd is heated too much1 it will be hard and dry2 on the other hand1 if it is not heated sufficiently1 the whey will not separate from the curd and the latter will be very soft and mushy4 ,when the curd has been heated sufficiently and has become firmed in the whey1 it should be removed from the whey4 ,this may be done either by letting down one end of the vat and piling the curd in the upper end1 or by dipping out the curd into a cloth bag and allowing the whey to drain1 which it does very rapidly4 ,no treatment can prevent the roughness of an acid curd 7this is a fine gritty feeling when rubbed between the fingers71 but the coarse hard grainy texture and lumps characteristic of the highly heated curd do not develop4 ,experimental workers have agreed that to have the proper texture1 such curd should contain when finished about #gj to #ge per cent of water4 ,it should have a mild but clean acid flavor4 ,such a cheese will carry about #a to #b per cent of salt1 without an objectionably salty taste4 ,this cheese is commonly sold by measure1 sometimes in molds or cartons4 ,the manufacture of all forms of cottage cheese has been largely superseded by the making of skimmed-milk ,neufchtel or ,baker's cheese4 ,the yield from one hundred pounds of skimmed-milk runs up to fourteen to nineteen pounds of cheese1 when made very wet or from pasteurized milk4 ,the yield varies with the moisture-content of the cheese1 being greater for cheese with a high content4 ,too much moisture or whey should not be left in the curd1 however1 as this will render it too soft to be handled4 ,cottage cheese made by either the home or factory practice is a quickly perishable article4 ,although the acid restrains bacteria at first1 the high percentage of water favors the growth of molds which tolerate acidity1 especially ,oidium 7,oospora7 lactis and the ,mucors or black molds4 ,these molds destroy acidity rapidly and thus permit the bacteria of decay to develop and to produce objectionable taste and odors4 ,spoilage in these products is accelerated by the kneading process which distributes air throughout the mass and with it all forms of microbial contamination4 #aad4 ,buttermilk cheese4--,a cheese closely resembling cottage may be made from buttermilk4 ,if the buttermilk came from cream which was churned before it became sour1 the process is the same as that already described for the making of cottage cheese from skimmed-milk4 ,if the buttermilk came from sour cream the process of manufacture is much more difficult4 ,the casein of sour cream has already been coagulated with acid and broken during churning into very minute rather hard particles4 ,these fine particles are difficult to recover4 ,they are so fine that they pass through the draining cloth or at other times clog it and prevent drainage4 ,they do not stick together at ordinary temperatures4 ,they cannot be collected by the use of acid because they have already been coagulated with acid4 ,after casein has been coagulated with acid1 rennet extract will not recoagulate the particles4 ,the buttermilk may be mixed with sweet skimmed-milk2 then as the latter coagulates1 it locks in the casein of the buttermilk so that it can be collected4 ,if buttermilk from soured cream is used alone1 the casein may be collected#cd by neutralizing and heating to #acj to #aej ,f41 and holding until the casein gathers together4 ,the whey can then be drawn off4 ,often there is further difficulty in getting the casein to collect1 since the pieces remain so small that they go through the strainer4 ,cheese made entirely from buttermilk is sandy in texture and often not palatable4 ,if the buttermilk with good flavor is mixed with skimmed-milk1 it makes a good cheese closely resembling cottage4 #aae4 ,neufchtel group4#ce--,the ,neufchtel process originated in northern ,france where a number of varieties are included under this as a group name4 ,among these are ,bondon1 ,malakoff1 ,petit ,suisse1 ,petit ,carr4 ,the name designates a general process of curd-making which is applied to skimmed-milk1 whole milk or cream4 ,some of the resultant cheeses are ripened2 some are eaten fresh4 ,the ,neufchtel cheeses of ,france gained such wide recognition for quality that the process of making has become widely known4 ,in ,america the manipulations of the ,french process were early dropped4 ,the essentials were made the basis of a successful factory practice which has been widely adopted4 ,the ,american factory practice is discussed here and the ,french process briefly considered under the heading ,ripened ,neufchtel4 7,see ,chapter ,,viii47 #aaf4 ,domestic or ,american ,neufchtel cheeses are soft1 have clean sour milk 7lactic acid7 flavor and are quickly perishable4 ,in all but the coldest weather1 they require refrigeration to reduce deterioration and loss4 ,they range in fat-content from traces only to #ej per cent and more2 in water from #dj to #ge per cent1 according to the milk used4 ,in texture ,neufchtel is smooth1 free from gas1 free from lumps or roughness when rubbed between the fingers4 ,this flavor and texture is obtained by a combination of slow rennet curdling with developing acidity4 ,no further ripening is permitted4 #aag4 ,the factory4--,neufchtel factories require the standard dairy equipment for receiving1 weighing1 testing1 separating1 heating1 pasteurizing and cooling the milk4 ,since many factories produce several products1 the same general dairy equipment may serve for all4 ,in addition to such equipment1 ,neufchtel requires a curdling apparatus which can be held at #gj-ge ,f4 ,this may be a room properly controlled1 or a tank where temperature control is obtained by water and steam4 ,for draining1 a room kept at #fj ,f4 gives nearly the ideal temperature1 which must be supplemented by relative humidity high enough to prevent the exposed surface of curd from drying during periods of twelve to twenty-four hours4 ,this requires almost a saturated atmosphere4 ,a room with special molding machinery is required and tables for wrapping1 labeling and boxing the product are necessary4 ,box-making machinery is usually an economic necessity for work on a large scale4 ,adequate refrigeration is requisite both to chill the curd before molding and to preserve it after packaging4 ,illustration3 ,,fig4 #ac4--,neufchtel draining racks4 #aah4 ,cans4--,for curdling1 the shot-gun can1 about nine inches in diameter and twenty inches deep1 is generally used4 ,this holds thirty to forty pounds of milk4 ,increased capacity is dependent1 therefore1 on the number of units installed1 not on changes in the units themselves4 ,illustration3 ,,fig4 #ad4--;,detail of a ,neufchtel draining rack4 #aai4 ,draining racks4--,a draining rack is required for each can of curd4 ,these racks also are standardized units whose number limits the capacity of the factory4 ,the design of these racks 7,figs4 #ac1 #ad7 and their arrangement in the draining room are taken from ,bulletin #gh of the ,storrs ,agricultural ,experiment ,station3 ,the racks are rectangular1 thirteen inches wide1 thirty-six inches long and ten inches deep4 ,the corner posts extend one and one-half inches beyond the strips at top and bottom with the tops rounded as a rule as seen in the photograph4 ,the bottom slats fit loosely into notches1 hence are removable for washing purposes4 ,the materials required are four corner posts one and one-half by one and one-half inches2 nine strips one by three-eighths by thirty-six inches2 six strips one by three-eighths by thirteen inches1 two strips one by three-eighths by twelve and a quarter inches1 notched to receive the bottom slats2 all made from pine4 #abj4 ,cloths4--,for each draining rack1 a cloth one yard wide and one and one-half yards long is required4 ,cotton sheeting is satisfactory for the purpose2 even-count1 round-thread1 unmercerized voile is suggested by ,dahlberg4#cf ,illustration3 ,,fig4 #ae4--,neufchtel and cream cheese molds4 #aba4 ,molding machinery4--,for work on a large scale1 special power machines#cg are regularly used4 ,these consist of a hopper and worm delivering a standard size stream of curd through a proper size and shape of delivery tube4 ,this curd stream is cut by an automatic device into the proper lengths to form the standard cheese4 ,in this way a uniform size of cheeses is obtained4 ,experimental work with hand apparatus showed that a worm six inches in diameter is required to deliver curd in a smooth column one and one-half inches square4 ,if the pressure is not sufficient1 the column will frill at the edges4 ,such irregular surfaces cannot be wrapped smoothly enough to delay spoilage4 ,on a small scale1 a fair grade of product can be molded through a tin tube 7see ,fig4 #ae7 one and three-quarters inches in diameter and ten inches long in which the curd is compressed by a close fitting plunger operated by hand4 #abb4 ,milk for ,neufchtel should be clean1 free from gas and taint4 ,such milk should preferably be not more than twelve hours old when received and in no case show higher than #j4bj per cent lactic acid by titration4 ,milk testing #d per cent fat or higher will produce a higher quality of product than lower grade milk1 although every grade from skimmed-milk to cream is used in producing some form of ,neufchtel4 ,this milk should be pasteurized unless shown to be free from tuberculosis by proper test of the cattle4 ,evidence#ch that the organism of tuberculosis will withstand the regular handling process for cheeses of this group and retain its ability to cause disease in experimental animals makes the introduction of pasteurization necessary in this whole group of cheeses4 ,any effective pasteurization may be used1 but temperatures of #adj-ade ,f4 for thirty minutes have been effective with less changes in the milk than higher temperatures for shorter periods4 ,the milk should be cooled to curdling temperature and the starter and rennet added and stirred into the milk in bulk4 ,the milk may then be quickly distributed into the curdling cans with a hose or from the gate valve of the mixing vat4 #abc4 ,starter4--,to insure the development of a clean acid flavor1 a small amount of lactic starter should be used4 ,the quantity to use depends on the quality of the milk4 ,with skimmed-milk1 a pint for each thirty-pound can is recommended by ,matheson and ,cammack#ci and by ,dahlberg4 7,see page #ih47 ,for whole-milk ,neufchtel1 #b c4c4 to a thirty-pound can of milk commonly gives good results4 ,on this basis #b ounces of starter would be sufficient if properly stirred into about #ajjj pounds of milk4 ,too slow development of acid is preferable to over-rapid souring4 #abd4 ,renneting or setting4--,the milk should be cooled after pasteurizing to between #gj and #ge ,f4 ,rennet is added at the rate of #a_/c c4c4 to a thirty-pound can 7roughly #a_/c ounce to #ajjj pounds74 ,this will thicken the milk sufficiently in the first few hours to reduce the separation of the cream4 ,for completion of the curdling and souring process1 twelve to eighteen hours are required4 ,usually the cans stand overnight at uniform temperature4 ,when ready to drain1 the curd should be firm1 smooth and mildly acid4 ,whey separating from it should not titrate above #j4ce per cent titrated as lactic acid4 #abe4 ,draining4--,a cloth is spread over a draining rack and the contents of one shot-gun can poured upon the cloth with as little breaking as possible4 ,in this way a large surface is exposed4 ,the room must be kept wet to prevent the surface of the curd drying to form crusts which stop draining4 ,a temperature of #fj ,f4 is favorable to the maintenance of proper texture and humidity without the development of objectionable organisms1 especially ,oidium lactis1 which tends to cover every exposed surface in such rooms4 ,draining may be hastened by turning the curd or changing the position of the cloth4 ,in factory practice1 the large draining surface reduces the necessity of handling the curd and reduces the loss of fat4 ,about twelve hours are required upon the draining racks4 ,on a small scale with a few cans of curd in the home1 any form of draining rack may be used1 such as a potato or berry crate1 or the corners of the cloth may be brought together1 tied and the mass hung up4 ,the curd must be turned by pulling up the corners of the cloth to prevent drying at the edges and stoppage of draining from the center of the mass4 ,such treatment produces much more rapid drainage than the factory practice and involves proportionately more labor and larger fat losses4 #abf4 ,cooling ,neufchtel4--,when whey ceases to separate readily1 the corners of the cloth are loosed from the rack1 folded diagonally or tied1 and the curd cooled on ice or in refrigerators4 ,when thoroughly chilled the bags of curd are put into presses1 where light but increasing pressure forces more whey out of the mass4 ,tests at this time should show about #j4fj per cent acid in the whey4 ,with low-fat curd every step of the process may be hastened1 but with high-fat care must be exercised to prevent loss of fat during pressing especially4 ,any pressing device permitting continuous pressure with ease of manipulation may be used4 #abg4 ,pressing4--,the ideals of the maker must determine the extent of pressing4 ,a high yield is obtained by leaving whey in the curd4 ,if immediate consumption is certain1 such cheese may be satisfactory1 but if the cheese is to be held some days the extra whey carrying more milk-sugar favors increased acid development4 ,this produces very sour cheese with much more danger of other fermentations which cause objectionable flavor4 ,too much water favors more active bacterial growth as well as produces cheese too soft for the necessary handling in the market4 ,in the press1 several bags of curd may be piled together4 ,the press should be released and the bags turned from time to time to insure even drainage4 ,several hours of pressing are usually required4 ,the danger of insufficient pressing is due to the difference of texture between the worked and unworked curd4 ,before working1 curd carrying #aj per cent excess moisture resembles the finished product sufficiently to deceive any but the experienced maker4 ,but if this curd is transferred to the worker and to the molding machine1 it is found to become soft1 pasty and sticky1 to lack body1 hence to make very unsatisfactory packages and to spoil very quickly4 ,the masses of curd should come out of the press as dry and hard flat cakes4 ,illustration3 ,,fig4 #af4--,working ,neufchtel4 #abh4 ,working and salting ,neufchtel4--,the cakes of curd go from the press to the working table4 ,here they are broken by hand or by a butter-worker or kneading machine 7,fig4 #af74 ,salt at the rate of one and one-half pounds to #ajj pounds of curd is added4 ,if the curd is not sufficiently pressed1 the masses become mushy or pasty during the working process4 ,the working is continued until the whole mass is uniformly smooth and buttery4 #abi4 ,storage4--,the draining and working processes permit the contamination of the curd with organisms from the air and from the apparatus4 ,these are distributed throughout the mass4 ,air is also worked thoroughly into the curd4 ,such a product spoils quickly4 ,distributing houses find the ,neufchtel trade uncertain in volume from day to day1 hence many of them store the cheese in bulk and package only fast enough to fill orders4 ,this minimizes the loss due to spoilage4 ,such curd may be packed into tubs and kept for considerable time in cold storage4 ,if molded for the retail trade1 it is more quickly perishable4 ,when packed solidly in mass1 curd is largely protected from spoilage by the exclusion of air and perhaps the quick exhaustion of free oxygen through the respiration of the micro-organisms present and by its acidity4 ,this must be supplemented by low temperature to reduce the loss to a minimum4 ,even when spoilage begins1 it is easily confined to the slight growth of ,oidium lactis or green mold and bacteria on exposed areas4 ,these can be removed with minimum loss and damage to the mass4 ,on the other hand1 such curd molded into the commercial package of #c to #f ounces and wrapped in paper1 with tin-foil or carton for protection1 still presents enormously increased surface for the growth of aerobic forms--especially ,oidium lactis1 green mold 7,roquefort mold is the usual green species7 and accompanying bacteria4 ,curd in tubs may be kept some days2 in commercial packages lowering of quality 7flavor7 begins almost at once4 #acj4 ,molding4--,when the standard molding machine 7,fig4 #ag7 is provided1 curd is brought directly from the refrigerator to the machine4 ,if permitted to become warm1 the mass becomes sticky2 when cold it is more readily handled4 ,the machine is fitted with the special delivery tube for the variety to be handled1 cylindrical for ,neufchtel in its various forms1 rectangular in section for cream4 ,enough workers should be provided to wrap and label the cheese without leaving it exposed to contamination or heat4 ,parchment paper and tin-foil cut the proper size for each variety and bearing printed labels are readily obtainable4 ,each cheese should be wrapped with paper and tin-foil and put directly into a flat box which holds a standard number 7usually #ab or #bd7 of the special product4 ,illustration3 ,,fig4 #ag4--,molding ,neufchtel4 ,in working with the hand molding tube 7,fig4 #ae7 the same care is required4 ,chilled curd is forced into a firm smooth mass with the plunger4 ,it is removed and wrapped when it reaches the regular size of the variety4 ,all forms when molded go directly into the boxes and then back to the refrigerators until demanded for actual use4 ,the details of the process differ according to the form made4 #aca4 ,skimmed-milk ,neufchtel4--,separator skimmed-milk is frequently made into curd by the ,neufchtel process4 ,the absence of fat eliminates the largest element of loss in manufacture4 ,each stage of the making process1 therefore1 may be shortened4 ,the demand that the curd shall be smooth and buttery in texture rather than rough or gritty requires the exercise of care in curdling of milk4 ,the draining and pressing of the curd may be accomplished much more rapidly than in the fatty cheeses4 ,the final product should differ from cottage cheese in smoother texture1 milder acidity and1 as a rule1 cleaner flavor4 ,in composition1 the absence of fat must be largely compensated by leaving more water in the cheese4 ,such a product reaches the market with #fe to #ge per cent of water and perhaps #a4be per cent of salt4 ,casein forms #bj to #cj per cent of the mass4 ,these cheeses are very perishable on account of their high water-content4 ,the destructive effect of microorganisms both in the interior of the cheese and upon its surface is rapid4 ,cheeses of this description may be found in the trade as cottage cheese1 ,neufchtel style1 and as ,neufchtel made from skimmed-milk2 skimmed-milk ,neufchtel would be a strictly proper labeling4 #acb4 ,baker's cheese4--,there is considerable market for skimmed-milk curd as ,baker's cheese4 ,this product is essentially skimmed-milk ,neufchtel curd1 partially drained and sold in bulk4 ,when the bakery is near by1 the curd is frequently shoveled into milk-cans in very wet condition and sent directly from the factory to the bakery4 ,if the distance is such as to require considerable time for transportation1 the same care is frequently given as for ,neufchtel curd packed in bulk for storage and transportation4 ,great variations in practice are found among the makers of this type of product4 ,in some cases low grade skimmed-milk is handled on a large scale4 ,curdling is done quickly and little care is given to the details of flavor and texture in the curd4 ,working in this manner1 two men are able to make a ton of such curd1 and ship it out in milk-cans each day4 ,the resulting product1 although very deficient in flavor and texture1 goes into manufactured specialties which conceal its deficiencies if considered as cheese4 #acc4 ,domestic ,neufchtel4--,the name ,neufchtel1 unless limited clearly by the label1 should designate a cheese made from fresh whole milk4 ,cheeses of this group are produced in a small number of well-equipped factories scattered widely through the dairy states of the ,north and ,northeast4 ,every factory uses one or more trade names for its product4 ,the same product is frequently relabeled by the distributor who uses his own trade name instead of that of the maker4 ,the usual form of package is cylindrical1 about #a inches in diameter and #b inches long1 or sometimes rectangular #b by #a by #a inches4 ,the cheese is protected by wrapping in parchment paper closely surrounded by tin-foil4 ,these packages vary from #b to #d ounces4 ,in some cases screw-topped glass jars are substituted for the tin-foil package4 ,they are objectionable1 first1 because of cost and1 second1 because they are so commonly associated with less perishable products as to mislead either dealer or consumer into holding the product for too long a time4 ,the paper or tin-foil package can be kept only at refrigerator temperature1 hence automatically keeps its possessor reminded of the perishable nature of its contents4 ,neufchtel of the best quality made from whole milk testing about #d per cent fat may be expected to fall within the following limits2#dj many grades contain more water than this at the expense of flavor and keeping quality3 ,water #ej-ee per cent ,fat #bc-bh per cent ,casein #ah-ba per cent ,salt #j4e-a4be per cent ,yield #ab-ad lb4 per #ajj lb4 of milk4 #acd4 ,partially skim ,neufchtel4--,brands of ,neufchtel made from milk that would test every gradation from whole milk to separator skimmed-milk may be found4 ,the quality of the product varies with the skill of the maker from brands no better than cottage cheese to products scarcely distinguishable from the best whole-milk ,neufchtel4 ,many factories that produce more than one quality of ,neufchtel use labels of different color1 different design or both to separate them2 for example1 blue labels usually stand for whole milk1 red labels represent lower grades4 ,sometimes the difference in material is indicated by a clear cut grade mark4 ,frequently color1 a design of label or both are the only definite marks upon the cheese4 ,the consumer unfamiliar with the trade practice commonly has no means of knowing the quality of the product offered4 ,such cheeses vary in water-content from #ee to #gj per cent2 in fat from #aj to #be per cent2 in casein from #ah to #be per cent4 #ace4 ,cream cheese4--,the ,neufchtel process is also used to make cream cheese4 ,the material utilized is commonly what has been called double cream4 ,this is produced by separating about half of a given volume of milk and running the cream into the other half4 ,usually cream cheese is made in the same factory as various grades of ,neufchtel4 ,no material is lost4 ,in some instances1 cream cheese is prepared by working thick cream into the ,neufchtel type of curd from practically skimmed-milk4 ,in working with high percentages of fat in curd1 care must be taken to avoid loss of fat in draining and pressing4 ,the curd is carefully chilled before pressing to reduce this loss4 ,this may be done under refrigeration or upon cracked ice4 ,otherwise the manipulations of the process are unchanged4 ,the cheeses are commonly molded in the ,neufchtel machine into square cakes weighing about #d ounces and measuring approximately #c by #b by #g_/h inches4 ,these are wrapped in paper and tin-foil and handled exactly as ,neufchtel4 ,cream cheese of high quality made from renforced milk testing #g to #i per cent fat may be expected to test approximately as follows3#da ,water #ch-dc per cent ,fat #dc-dh per cent ,protein #ac-af per cent ,salt #j4e-a4be per cent ,yield #af-ah lb4 per #ajj lb4 of cream4 ,increases of water1 hence greater yields1 are very common but usually associated with loss in quality both as to flavor and texture1 and in more rapid spoilage2 certain brands regularly carry #ej to #fj per cent of fat but their increased cost of manufacture and sale restricts them to the rle of specialties with closely limited distribution4 ,trade names such as ,philadelphia ,cream1 ,cow ,brand1 ,eagle ,brand1 ,square ,cream1 ,blue ,label and many other factory brands are on the market4 #acf4 ,neufchtel specialties4--,neufchtel or cream cheese curd is frequently mixed with some flavoring substance1 such as pimiento 7pickled ,spanish peppers71 olives1 nuts1 spices or other cheeses1 such as ,roquefort4 ,these bear appropriate trade names and form a very attractive addition to our varieties of cheese4 ,among the names found are ,pimiento1 ,olive1 ,nut1 and ,pim-olive or ,olimento4 #acg4 ,gervais is a brand of cream cheese made in ,paris and sold widely in ,france and even in other continental countries4 ,it occasionally comes to ,america4 ,as made in ,paris1 these cheeses are flat cakes containing approximately #dj per cent water and #ce-de per cent fat4 ,it clearly differs only in detail from the square cream cheeses made in ,america4 ,the name ,gervais is the property of a particular company4 ,since the cheese differs in no essential feature from other cream cheeses1 this name should not be applied to a domestic cream brand4 #ach4 ,european forms occasionally imported4--,among the cheeses related to ,neufchtel as they reach the market are the ,white cheeses of southern ,europe4 ,these differ greatly in quality according to their source and to their content of cow1 sheep1 goat's milk or some combination of these4 ,this texture and flavor link them with unripened ,neufchtel4 ,the time required for importation puts a minimum possible period of ten to fifteen days between production and consumption with a probable period of at least one month for most samples4 ,as they come to ,america1 these forms usually show fermentive changes beyond those tolerated in the domestic product4 ,this may take either of several forms3 7#a7 intensification of acid flavor with the intensification of the characteristic flavors of the particular brand2 7#b7 the development of old or rancid flavors2 7#c7 the development of ,oidium and partial softening of the mass through its agency2 7#d7 the growth of ,roquefort mold and development of the flavor associated with that organism4 ,this last form was found in a shipment of ,hungarian ,briuse which showed about #dj per cent fat1 #ad per cent protein and #dc per cent water4 ,,chapter ,,viii ,,soft ,,cheeses ,,ripened ,,by ,,mold ,the ripened soft cheeses include a series of groups of varieties which1 in addition to initial souring1 have been subjected to special ripening processes1 and which in the ripened condition are soft in texture and mostly have high flavors4 ,the varieties in each group have in common some essential principles of manufacture together with a ripening process dominated by a characteristic group of organisms4 ,in certain groups1 the ripening is dominated by a yellowish or orange viscid surface slime containing ,oidium lactis and bacteria2 in another series1 the characteristic organism is a mold of the genus ,penicillium 7,p4 ,camemberti74 ,referring to the analysis of groups 7page #hc71 the ripened soft cheeses are found to fall into three well-marked groups1 one of which may perhaps be subdivided as indicated4 ,the series curdled by souring alone begins with approximately cottage cheese curd and develops high flavors by ripening1 as in hand cheese4 ,ripened ,neufchtel curdled by souring and rennet together finds its basis in ,neufchtel curd also but modifies the final product until the familiar flavor and texture of the unripened form are no longer recognizable4 ,among the forms curdled by rennet alone the ,camembert series contains one form1 ,coulommiers1 which is occasionally used unripe1 but represents in general a mold-ripened group of highly flavored forms4 ,the series of soft rennet cheeses ripened by bacteria may be broadly designated the ,limburger group4 #aci4 ,hand cheese and its allies4--,among skim cheeses1 there is a series of forms largely ,german in origin in which curd not far removed from cottage cheese is the basis of the product4 ,harz cheese is one of the best-known of these forms as studied by ,eckles and ,rahn4#db ,one of these forms1 hand cheese1#dc is manufactured on a commercial basis in farm dairies among families of ,german descent principally in ,pennsylvania1 and on a factory basis in a few places in ,new ,york1 northern ,illinois and ,wisconsin4 ,on the small scale1 curd is made by natural souring or by use of starter1 heated to expel water1 cooled and molded by hand into cakes two to three inches in diameter and one-half to three-quarters inch in thickness4 ,the freshly formed cakes are placed upon a shelf to dry4 ,there they are turned daily until fairly firm1 then packed in rolls into wooden boxes and ripened in a cool damp room4 ,in this ripening there is a prompt development of a heavy viscous slime1 which consists of ,oidium and bacteria4 ,other molds forming loose cottony mycelium are brushed off if they appear4 ,the proper consistency of this slimy covering depends on a close adjustment of water-content in the cheese with temperature and relative humidity in the ripening room4 ,if conditions are too dry1 the cheeses harden quickly or if less dry they are attacked by green or blue-green molds4 ,if too wet1 the slimy covering becomes too soft and watery1 or secondarily covered with loose shimmering masses of mold 7,mucor sp474 ,ripening should proceed slowly and occupy a period of six to eight weeks4 #adj4 ,pennsylvania pot cheese4--,a form of pot cheese is made in certain counties of ,pennsylvania1 principally for local use4 ,production of this cheese on a factory basis is now being attempted4 ,the steps in manufacture are about as follows3#dd 7#a7 ,the home-made type of cottage cheese curd is prepared1 put into a crock or pot and covered carefully2 7#b7 kept in a warm place 7in kitchen usually72 7#c7 stirred from time to time1 until it has ripened to a semi-liquid condition4 ,this occurs very rapidly under the attack of ,oidium lactis accompanied by bacteria4 ,within a period of three to seven days1 according to the temperature and to the water-content of the mass1 the granules of curd become covered with a wrinkled gelatinous almost viscid mass of mold mycelium beneath which is a layer of semi-liquid curd with a strong characteristic odor and taste4 ,this ripened or semi-liquid part reaches about half the total mass in four or five days at favorable temperatures4 7#d7 ,the vessel is then placed in a larger vessel of water and heated over the fire with constant stirring until the whole mass is melted and smooth4 7#e7 ,butter or cream1 and salt or other flavor is finally added1 stirred in and the liquid cheese poured into molds or jelly glasses to cool4 ,if properly made and cooked1 the resultant cheese has a soft buttery consistency with an agreeable flavor1 which frequently resembles that of ,camembert cheese4 #ada4 ,appetitost 7,appetite cheese74--,a ,danish buttermilk cheese is made under this name4 ,sour buttermilk is heated1 by some to boiling temperature but others 7,monrad#de7 prefer #abj ,f41 stirred thoroughly and allowed to settle4 ,the whey is removed as far as possible4 ,the semi-liquid mass is covered and set in a warm place4 ,fermentation becomes active4 ,this tends to make the curd more viscous or sticky4 ,it is then kneaded and allowed to ferment again4 ,this process is repeated until the mass is yellowish and soft but tough or viscous4 ,when thoroughly fermented1 the mass is again heated to #abj ,f41 and #f per cent salt is added together with spice2 both are worked in and the cheese is formed into fancy shapes for sale4 #adb4 ,ripened ,neufchtel1 ,french process4--,neufchtel as a ripened cheese is made rather widely in ,france but it is produced on an especially large scale in ,seine-,inferieure4#df ,some factories use whole milk1 or milk with added cream1 others skimmed-milk4#dg ,the whole-milk brands of ,neufchtel are those which have the widest reputation4 ,for making this cheese1 the working room is held as closely as possible at #ae-af ,c4 7#eh-fj ,f474 ,the milk is strained into earthen vessels holding twenty liters4 ,rennet is added to the freshly drawn milk at about #cj ,c4 7#hf ,f47 in amount sufficient to produce coagulation in about twenty-four hours4 ,draining racks of various forms are covered with cloth4 ,the vessels of curd are dumped upon the racks4 ,the whey separates slowly and drains off through the cloth4 ,about twelve hours are allowed for this process4 ,the corners of the cloth are then brought together and folded in or tied and the mass pressed to complete the drainage4 ,the finished curd is worked or kneaded to produce a smooth and uniform texture4 ,this process of curd-making is essentially the same as the ,american factory process of making ,neufchtel4 ,the ripening process has been entirely dropped in ,america4 ,the curd is finally molded in metal forms #e cm4 7#b inches7 in diameter and about #f4g cm4 7about #c inches7 high1 open at both ends4 ,these molds are filled1 the freshly formed cheeses are pressed out with a plunger or piston and their surfaces smoothed with a wooden knife4 ,after molding is completed1 the cheeses are salted by sprinkling the entire surface with fine dry salt as the cheese is held in the hand4 ,in this way each cheese receives and absorbs #c to #d per cent salt4 ,after salting1 the cheeses are arranged upon boards and allowed to drain twenty-four hours4 ,they are then removed to the first or drying room4 ,the frames of the drying room 7secherie7 are covered with straw and the cheeses are placed carefully upon the straw to avoid contact with each other4 ,they are turned each day to present a fresh surface to the straw during a period of two to three weeks in the drying room 7secherie74 ,mold begins to show as white cottony mycelium after five to six days1 and slowly turns to blue 7bluish green74 ,when the cheeses are well covered with this moldy rind1 they are removed to the ripening cellar4 ,in the ripening cellar also the cheeses stand upon straw4 ,they are turned over every three or four days at first1 then allowed to stand for a longer period4 ,when ripe1 a ,neufchtel cheese so made weighs about #abe grams4 ,one liter of milk makes #bbe grams of such cheese4 ,the ripening of ,neufchtel has never been fully studied1 but a series of these cheeses were obtained by one of the authors2 cultures were made and examined4#dh ,the salt-content in the first place was found to be so high that ,oidium lactis was eliminated as an active factor in the ripening4 ,the mold proved to be on some cheeses ,penicillium ,camemberti1 the typical mold of ,camembert as it is made in ,normandy1 on others ,p4 ,camemberti var4 ,rogeri1 the pure white form as used under the patents of ,m4 ,georges ,roger in the region of ,seine-et-,marne to the eastward of ,paris and called by him and by ,maz ,p4 candidum4 ,the physical condition of the ripened curd and the flavors encountered were those associated with these two species by many hundreds of experiments during the ,camembert investigation in ,connecticut4#di ,these facts justify the conclusion that ripened ,neufchtel is first soured by lactic organisms1 then so salted as to eliminate or reduce to a minimum the characteristic activities of ,oidium lactis1 while the proteolytic action and the physical changes are closely similar to those of ,camembert which is ripened primarily by the same molds4 #adc4 ,the ,camembert group4--,the soft cheeses ripened by molds are ,french in origin4 ,their manufacture has spread into ,germany1 ,italy and ,america4 ,of the series1 the most widely known is ,camembert1 which will be described as typical for the group4 ,brie1 ,coulommiers1 ,robbiola and ,ripened ,neufchtel belong to this series4 #add4 ,camembert cheese4--,the origin of ,camembert is given by ,french authorities as #agia in the ,commune of ,camembert near ,vimoutiers in ,orne1 ,france4 ,from a very restricted production at first1 ,camembert-making has spread through the region from ,caen in the west to ,havre1 ,rouen and a considerable area east of ,paris4 ,in ,america ,camembert began to be made in one factory about #aijj4 ,several other factories followed by #aijf4 ,the difficulties and losses encountered led to the abandonment of these undertakings1 until at the outbreak of the ,european war in #aiad but one factory was making ,camembert and that only on an experimental scale4 ,meanwhile the ,united ,states ,department of ,agriculture and the ,storrs ,experiment ,station had taken up and solved1 on an experimental basis1 most of the problems arising in these commercial failures4 ,a shortage of product at the outbreak of the war brought about the re-establishment of a series of factories4 ,the product as put on the market indicates that a permanent establishment of ,camembert-making is entirely practicable4 ,camembert cheese is made from cow's milk either whole or very slightly skimmed2 the removal of about #j4e per cent of fat has been found to be desirable if not actually necessary4 #ade4 ,description of ,camembert4#ej--,these cheeses are made in sizes #b to #d inches in diameter and #a to #a inches in thickness4 ,they are ripened by the agency of molds and bacteria which form a felt-like rind over their whole surface1 #a_/af to #a_/h of an inch in thickness4 ,this rind may be dry and gray or grayish-green1 consisting of a felt-like surface of mold on the outside1 below which a harder portion consists of mold embedded in partially dried cheese1 or the moldy part may be more or less completely overgrown or displaced by yellowish or reddish slime composed mainly of bacteria4 ,good cheeses may have either appearance4 ,inside the rind1 the cheese is softened progressively from the rind toward the center from all sides1 so that a fully ripe cheese has no hard sour curd in the center1 but is completely softened4 ,no mold should be visible inside the rind1 but the moldy rind itself is necessary because the ripening is caused by the enzymes secreted by the organisms of the rind into the cheese4 ,as the curd ripens1 the changed portion assumes a slightly deeper color than the unripe curd as a result of chemical changes4 ,well-ripened cheeses vary from nearly a fluid texture to the consistency of moderately soft butter4 ,the ripening of ,camembert is finished in wooden boxes which protect the cheeses from breaking after they become soft and during the market period4 #adf4 ,conditions of making and ripening4--,these processes depend on a very close adjustment between the composition of the freshly made cheese and the temperature and humidity of the rooms in which the cheeses are made and ripened4 ,very slight failures in control bring loss in ultimate results4 ,the room for making ,camembert should be maintained between #fj and #gj ,f4 and should be wet enough to reduce drying to a minimum4 ,the essentials of apparatus are comparatively inexpensive4 ,work on a factory basis calls1 however1 for the installation of special tables and other apparatus to utilize space and labor to advantage4 ,rooms are protected from change of weather by double sash in the windows4 ,flies must be excluded by close-meshed screens for all doors and windows with movable sash4 ,the equipment installed in such a room is shown in ,fig4 #ah4 ,curdling cans are ranged on a shelf a few inches above the floor along one side of the room below an open tin trough with side branches4 ,this open trough brings the milk from the mixing vat to the curdling cans4 7,the open tin trough offers no lodgment for dirt47 ,the cans hold about #bjj pounds of milk1 are about #ab inches in diameter at bottom1 and #bj to #bd inches at top4 ,they are heavily tinned4 ,iron trucks as high as the shelf and with tops the same diameter as the bottoms of the cans form a convenient method of bringing cans of curd to the very edge of the draining tables4 ,illustration3 ,,fig4 #ah4--;,camembert cheese-making room in an ,american factory4 ,illustration3 ,,fig4 #ai4--;,draining mat for ,camembert cheese4 ,the wooden draining tables are placed about #cb inches above the floor2 they are usually made of #b-;inch lumber1 have raised edges and slope slightly toward the wall4 ,whey and wash water are thus carried to a draining trough along the wall4 ,for cheese-making1 each is covered with a strip of matting consisting of wooden strips held together by thread 7,fig4 #ai74 ,the strip of matting should be exactly the width and length of the table4 ,the hoops used are heavy tin1 with edges turned and soldered1 about #e inches high1 #d-e_/h inches in diameter with three rows of holes about #a_/ab inch in diameter and #b inches apart in the row4 ,these hoops are placed as thickly as possible upon the mats4 #adg4 ,outline of making process4--,the making process#ea is summarized as follows 7,thom1 #aiji73 ,starter4--,from #j4e to #a4j per cent of active starter is added to milk kept overnight below #fj;,f4 ,acidity at renneting4--,milk titrated to phenolphthalein should test #j4bj to #j4bc per cent calculated as lactic acid4 ,temperance of renneting4--#hd-hf ,f4 is used for ,camembert4 ,rennet4--,from #c to #e oz4 of standard rennet extract to #ajjj lb4 milk 7#aj-ae c4c4 per #ajj lb4 milk7 produces a curd of proper texture4 ,curdling time4--,to reach the proper condition for handling1 #a to #a hours or longer is required4 ,this is indicated by the onset of sweating or the separation of large drops of whey on the surface of the solid curd4 ,dipping4--,a long-handled dipper is used to transfer curd from cans to hoops4 ,this can be lowered into the hoop4 ,this transfer is to be done with the least possible breaking4 ,one dipperful is transferred at a time to each of a series of hoops4 ,by the time the series is covered1 some drainage has occurred and a second dipperful is added to the contents of the hoop4 ,in this way the hoop is filled within a period of two to four hours4 ,draining4--,hoops when properly filled have taken in approximately #b quarts of milk each4 ,no pressure is used4 ,cheeses drain by gravity4 ,they stand unturned until the following morning when they should be firm enough to permit turning without removing the hoops4 ,the cheeses when firm enough to handle 7usually on the third morning7 are salted by dusting the entire surface with coarse salt and permitting all that adheres to remain4 ,the cheeses should then be removed to a room at about #eh;,f4 to prevent too rapid leakage of water and salt from their surfaces4 ,ripe cheeses of good quality show a total salt-content varying from #b4be to #c per cent with an average of about #b4e per cent4 ,when so handled there is slight1 if any1 loss of water and salt in the salting period of twenty-four to forty-eight hours4 ,at the end of the salting period such cheeses should carry #ee to #eg per cent water or slightly more4 #adh4 ,acidity4--,the essential biological factor in the making period of ,camembert is proper souring4 ,the milk should be free from gassy organisms4 ,the lactic starter required should introduce the typical lactic organism 7,streptococcus lacticus7 in numbers sufficient to suppress all other forms during the next twenty-four hours4 ,the amount of acid starter introduced1 however1 plus the acid resulting from growth during the curdling period1 should not produce a grainy acid curd4 ,the temperatures of handling are such as to favor this group of organisms if properly introduced and permit the development of nearly #a per cent of acid 7estimated as lactic7 by the second morning4 ,cheeses with such acid are fairly free from further danger from bacterial activity4 ,members of the high-acid group 7,b4 ,bulgaricus and allies7 may be found in these cheeses but do not appear to develop in numbers sufficient to affect the cheese to any marked degree4 ,illustration3 ,,fig4 #bj4--;,halloir1 the first ripening room for ,camembert in an ,american factory4 ,,camembert ,,cheese ,,record ,date ,set ,no4 ,amt4 milk ,no4 cheese ,milk per cheese ,producer of milk ,apparent cleanliness of milk ,acidity3 ,before adding starter ,after adding starter ,after acidity period ,whey at dipping ,starter3 ,kind ,age ,amt ,color3 ,amount ,curdling3 ,temperature used ,amount of rennet ,time at which rennet is added ,time at which milk is curdled ,time of curdling ,quality of curd ,dipping3 ,cut or uncut ,amt4 of cutting ,draining3 ,temperature of room during ,condition of cheese after ,salting3 ,time of ,total amt4 of salt used ,kind of salt ,amt4 of salt per cheese ,mold inoculation3 ,form of culture used ,method of inoculation ,time of inoculation ,remarks on making3 ,curing3 ,transfer of curing rooms ,condition of cheese ,rooms ,dates ,mold growth3 ,date of first appearance ,purity and vigor ,date of changing color ,surface of slimy growth3 ,extent of ,general character of ,surface contamination3 ,mold ,oidium ,yeast ,bacterial ,wrapping3 ,date ,material ,condition of cheese ,ripening3 ,rapidity of ,texture ,flavor3 ,ripened curd ,unripened curd ,special treatment and reasons for same3 ,record of treatment by days ,room ,date ,observations4 #a ,d #af ,d #b ,d #ag ,d #c ,d #ah ,d #d ,d #ai ,d #e ,d #bj ,d #f ,d #ba ,d #g ,d #bb ,d #h ,d #bc ,d #i ,d #bd ,d #aj ,d #be ,d #aa ,d #bf ,d #ab ,d #bg ,d #ac ,d #bh ,d #ad ,d #bi ,d #ae ,d #cj ,d #ca ,d #adi4 ,ripening the cheese4--,the cheese is now ready for the ripening rooms 7,fig4 #bj74 ,for this process temperatures between #eb and #eh;,f4 are desirable2 lower temperatures only delay the process2 higher temperatures favor undesirable fermentations4 ,the cheeses rest upon coarse matting 7,fr4 clayons7 consisting of round wooden rods about the size of a pencil separated #a-a inches and held in position by wire strands4 ,assuming cheeses of optimum composition as indicated above1 the relative humidity of the ripening rooms should be #hf to #hh per cent4 ,higher humidities produce too rapid development of slimy coatings2 too low humidity is indicated by drying1 shrinkage and the growth of green molds on the surface4 ,a slight and very slow evaporation is demanded2 by this the water-content of the cheeses is reduced #c to #f per cent in two weeks4 ,during the first two weeks of ripening1 the cheeses commonly show some growth of yeast and ,oidium lactis first1 followed by cottony white areas of ,camembert mold 7,penicillium ,camemberti74 ,this mold must be introduced by inoculation in new factories but once firmly established in the factory will propagate itself if conditions are kept favorable4 ,climatic conditions in most dairy sections of ,america have been sufficiently unfavorable to make more or less continuous use of pure cultures desirable4 ,at the end of two weeks1 ,camembert cheeses should show a well-established rind1 consisting of a well-matted felt work of mold hyph through the outer #b mm4 7#a_/ab inch7 of the whole surface of the cheese4 ,more or less of the pale gray-green fruit of the characteristic ,penicillium ,camemberti can usually be seen4 ,beginning at about twelve to fourteen days1#eb a softening of the curd is first directly detectable under the rind4 ,this is preceded by the disappearance of the acidity of the curd1 which progresses inward4 ,the softening of the curd follows closely the lowering of the acidity4 ,thus a litmus test taken along the cut face of a ,camembert cheese at any stage of softening will always show a sharp acid reaction in the solid sour portion which changes to alkaline just before the softening due to proteolytic action becomes noticeable4 ,these two changes appear to be due to enzymes secreted by the mycelium of the ,penicillium ,camemberti and ,oidium lactis which constitute the most active factors in the ripening4 ,some accessory bacterial action is indicated but of minor importance in the changes found4 ,to avoid loss from breaking1 after the softening of the curd has fairly begun1 the cheeses must be removed from the coarse matting to smooth boards where they are watched and turned repeatedly1 or as in the more common practice1 wrapped at once in parchment paper and boxed4 ,the ripening may be completed in either way4 ,the conditions necessary are such as to favor the extension of slimy areas of bacteria over part or all of the rind to the exclusion of further development of gray-green fruiting areas of mold4 ,complete softening may occur in three weeks in cheeses in which evaporation has gone on too slowly4 ,such cheeses are found to contain #ea to #ee per cent of water when ripe and decay very quickly4 ,if handled properly1 the water-content should fall from about #eg per cent at the beginning of ripening to #dh per cent at its completion which should require a minimum period of about four weeks4 ,it is more desirable that a cheese four weeks old show a thin core of sour curd in the center than that it be entirely liquid at that age4 ,illustration3 ,,fig4 #ba4--,very soft ,camembert cheese4 #aej4 ,composition4--,properly ripe ,camembert shows about the following range of composition3 ,water #dg to #di per cent2 fat #be to #bh per cent2 protein #ah to #ba per cent2 salt #b4b per cent to #b4h per cent4 ,variations outside these limits are usually associated with less desirable qualities4 ,the approximate limits and characters outlined for ,camembert still leave a considerable latitude for variations in practice which characterize the output of particular factories in a producing group4 ,at one extreme are brands of ,camembert cheese which are very soft 7,fig4 #ba71 some of them actually liquid when ripe1 and which have very strong odor and taste2 one such brand has held first place in the trade of certain ,american cities for years4 ,another popular brand when fully ripe is well covered with yellow-orange viscid slime#ec but is fairly firm in texture with high flavor2 still others show dry moldy surfaces and mild flavors4 ,the product of certain factories is always characterized by the presence and characteristic ammoniacal odor of ,penicillium brevicaule4 ,each of these forms seems to appeal to some classes of consumers1 so that in handling imported ,camembert the trade comes to assign the product to specific groups of purchasers according to the conditions observed at its arrival from ,europe4 ,illustration3 ,,fig4 #bb4--;,camembert cheese factory at ,lisieux1 ,france4 ,the square windows are seen in the second-floor rooms4 #aea4 ,factory4--,the type of factory to be used in making and ripening ,camembert must be adjusted to the climate4 ,this product originated in the ,normandy section of ,france which is but a few feet above sea level1 is swept by winds from the ,gulf ,stream1 and has a narrow range of temperature1 with highly humid conditions4 ,in that region1 every effort must be made to secure ventilation to carry off the necessary amount of evaporation water4 ,in contrast1 most of the dairy sections of ,america have land instead of sea breezes1 much higher altitudes1 much greater extremes of temperature and a lower range of relative humidities4 ,the conditions of an upstairs room full of windows in ,normandy 7,fig4 #bb7 are most readily reproduced in rooms partly or completely below ground in this country4 ,the industry calls for the production and maintenance of a specific set of working conditions4 ,these are furnished by nature in northern ,france1 probably also in certain ,pacific coast areas1 but must be artificially obtained where the climate is unfavorable4 #aeb4 ,economic factors4--,camembert cheeses show a yield of about #ac pounds to #ajj pounds of milk testing #d per cent fat4 ,at roughly one-half pound each1 the number of cheeses will be approximately twenty-six4 ,assuming no losses and a wholesale price of #ae cents each1 the wholesale value of #ajj pounds of milk would be #c4ij4 ,the labor cost of production is high1 the package represents 7box1 wrapping and label7 at least #a cents a cheese4 ,the time between the purchase and the consumption of the cheese will average about one month4 ,few cheeses actually remain this length of time in the possession of the maker4 ,this short investment period1 therefore1 is a distinct advantage of ,camembert4 ,among disadvantages1 however1 the extremely perishable character of the fully ripe cheese makes provision of an adequate and constant market essential4 ,losses due to failures in manufacturing or ripening conditions are also frequent4 ,excessive heat in summer and very cold periods in winter are both unfavorable4 ,the ,camembert-maker cannot1 therefore1 use the cheapest milk of the summer months at all and the losses entailed by failure of control in winter fall on the most costly milk of the year4 ,camembert requires1 therefore1 careful selection of the location for manufacture and ripening1 effective control of conditions throughout the period and adequate marketing facilities4 ,camembert at its best is one of the finest of all cheeses2 when bad1 it becomes quickly inedible and is a total loss4 #aec4 ,french ,brie4#ed--;,brie cheese has its center of production in ,seine-et-,marne1 east of ,paris in northern ,france4 ,the apparatus1 arrangement of the factories and details of manipulation differ from those described for ,camembert1 but the final product is in flavor and texture closely related to ,camembert4 ,brie cheeses are the same thickness as ,camembert1 #a to #a inches2 in diameter1 however1 there are three or more sizes varying from #h to #af inches1 or even greater4 ,the largest cheeses weigh #e to #f pounds4 ,as in ,camembert1 practices of making and ripening vary to such a degree as to produce various qualities of product4 ,these run from whole milk through all shades of skimming4 ,perhaps the best established practice puts the cheese-making room next to the stalls of the cows4 ,the milk is drawn1 strained directly into the curdling cans and renneted while still warm1--#hf-ib ,f4 7#cj-cc ,c474 ,no lactic starter is added and no ripening period is given to the milk4 ,the other manipulations differ only in detail from ,camembert4 ,ripening of ,brie follows the same course with the same organic agents1 namely1 ,camembert mold 7,penicillium ,camemberti7 and ,oidium lactis with the accompaniment of a mixture of slimy organisms upon the surface of the cheese4 ,the process admits of many minor modifications each capable of affecting the product in a characteristic way4 ,the judgment and skill of the maker is given a wide opportunity to establish and work toward a particular ideal of appearance and texture and flavor4 ,brands with characteristic qualities1 therefore1 command their own market4 ,brie as known in ,france must not be confused with the ,american d',isigny1 or with the particular sizes of that type which have been called ,brie on account of diameter only4 ,very little ,brie as known in ,france has been made in ,america and only a limited amount has been imported for very restricted trade4 #aed4 ,coulommiers4--,another member of the ,camembert group is called1 from its place of origin1 ,coulommiers4 ,this form is made at the same thickness as ,camembert and about #e inches in diameter4 ,it appears as either a ripened or unripe cheese4 ,as a ripened cheese1 ,coulommiers is not essentially different from ,camembert except that some brands are made without salting4 ,as a cheese eaten unripe1 it has certain advantages over the other cheeses with the flavor of sour milk only4 ,the cottage and 7,american7 ,neufchtel group of cheeses comprises the best known forms with the acid flavor4 ,these cheeses are very perishable in nature4 ,on the other hand1 ,coulommiers as eaten fresh can be held and used over a much longer time without loss4 ,coulommiers#ee in this sense is simply a fresh ,camembert4 ,such a cheese1 when ready for the salting process1 is a firm sour mass1 close textured1 almost impervious to air and but slowly permeable to liquids4 ,spoilage in such a cheese begins only on the outside1 and not throughout the mass as in cottage cheese or ,neufchtel4 ,successive portions of such a cheese can be removed daily over a considerable period with no loss of substance aside from slight scraping at times and little or no change in flavor4 ,this product has very tangible merit for manufacture and use on the farm in many sections of ,america4 ,,chapter ,,ix ,,soft ,,cheeses ,,ripened ,,by ,,bacteria ,a bacterially-ripened series of cheeses parallels the mold-ripened group as typified by ,camembert4 ,although the varieties overlap1 these may be roughly grouped as3 7#a7 those made from friable or soft curd2 7#b7 those made from firm or rubbery curd4 ,in the first group1 the curd is set at #hf ,f41 or below2 in the second1 the rennet is added at #ij ,f4 or above4 ,in the first1 the lower temperature and long curdling time with ripened milk gives a soft friable curd which may be toughened somewhat by cutting and stirring in the whey4 ,this section is typified by d',isigny1 ,american ,brie1 ,liederkranz4 ,in the second1 curdling of unripened milk at temperatures of #ij ,f4 or above insures a smooth elastic curd which fuses more or less completely into the firm rubbery mass typified by freshly made ,limburger4 #aee4 ,the ,isigny group4--,a series of names1 d',isigny1 ,brie1 ,brie d',isigny1 combined with trade names1 are used for a domestic cheese1 made in a small number of factories distributed over ,new ,york1 ,pennsylvania1 ,michigan1 ,illinois1 ,wisconsin1 ,iowa and ,california4 ,the cheeses sold under the separate varietal names differ only in diameter2 their thickness is fairly uniform2 the process of manufacture and ripening with resultant textures and flavors furnishes no fundamental varietal characters1 although the products of the several factories show noticeable differences in market quality4 ,d',isigny1 while the name of a ,french town famous for butter production1 is not used to designate a cheese in ,france4 ,it may1 therefore1 be accepted as a ,french name arbitrarily applied to a domestic product4 ,brie as used in ,france is a markedly different cheese 7p4 #aca71 and the name should be dropped from this form as made in ,america4 ,as used for a member of this series made in ,america1 it merely means cheese #g to #ae inches in diameter4 ,the cheese partakes of the characters of ,french ,livarot1 and of ,pont l',eveque without exactly reproducing either form4 ,the milk varies from separator skim to whole milk1 with resultant differences in quality4 ,freedom from gas is essential to the best results4 ,the milk is curdled at #he to #hf ,f4 with sufficient rennet to produce a very firm curd within a period of one and one-half hours4 ,curd is then cut in two directions1 allowed to stand a few minutes or gently agitated to produce a very slight toughness or worked condition1 then scooped into hoops #d to #e inches in height and varying in diameter from #b to #ae inches according to the size selected for manufacture4 ,to aid in the escape of whey1 three rows of holes #a_/ab inch in diameter and #b inches apart in the row are made in each hoop4 ,the hoops are arranged upon draining tables with more or less corrugated surface1 which for best drainage should be covered with matting4 ,the cheeses are allowed to drain without pressure4 ,they are commonly turned the second morning1 although they are sometimes solid enough to turn within the first day4 ,when fully drained1 the cheeses are salted by rubbing coarse salt on the surface1 after which they stand an extra day4 ,they are then arranged upon shelves in a ripening room held between #ej and #fj ,f4 with humidity so high that evaporation is kept at a minimum4 ,in this room1 a surface slime develops quickly4 ,this consists of bacteria of several forms1 yeasts1 ,oidium lactis and accidental species of other molds4 ,during this ripening1 the cheeses are turned1 rubbed with the hands1 washed with salt water and scraped if infected with molds which produce colored colonies4 ,in the course of ripening1 the slimy surface layer acquires a yellowish orange color with the strong odor and taste characteristic of the series4 ,brands of d',isigny are made from every grade between separator skim and whole milk4 ,they reach the market in condition all the way from ,kosher forms#ef which are eaten entirely unripe1 to brands which approximate the qualities of ,limburger and others which approach ,port du ,salut4 ,the biology and chemistry of the ripening of this type of cheese have not been completely followed4 ,an initial souring process always takes place quickly4 ,oidium lactis is always present in some degree on the surface1 but the organisms in the yellowish to orange slime on the surface of the cheese appear to produce the characteristic odor and taste4 ,these appear to be due to the development of volatile fatty acids1 such as valerianic and caproic1 which diffuse throughout the cheese1 even penetrating the unripened sour portions4 ,the same odor and taste in varying intensity are present in ,limburger1 ,brick1 and a long series of ,german varieties not handled in ,america4 ,high-flavored cheeses such as these1 form an acceptable part of the meal in cases in which the intensity of other flavors is such as to mask entirely the milder flavors of ,camembert or cream cheese4 ,in composition1 a characteristic whole-milk brand of this group showed the following analysis3#eg water1 #de4e per cent2 fat1 #be4bh per cent2 protein1 #ah4bb per cent4 #aef4 ,raffin4#eh--,this cheese is made in the ,french settlement of the ,isle of ,orleans in the ,st4 ,lawrence ,river4 ,the practice seems to have been brought from ,france and represents an intermediate product between ,camembert and perhaps ,livarot1 a cheese on the borderline between ,camembert and ,isigny as made in ,america4 ,the outline of the making process as given follows3 ,milk freshly drawn is curdled without cooling1 at approximately #ij ,f4 ,the rennet is prepared on the farm4 ,about one-half hour is required for curdling4 ,the curd is cut into #b-;inch cubes4 ,whey is removed as fast as it separates4 ,about two hours are required for draining4 ,the curd then goes into the hoops4 ,the metal hoops1 which are closed at one end1 are #f inches high1 #d inches in diameter1 with holes about #a_/af inch at intervals of about inch1 and stand upon three legs about #a inch in height4 ,when filled1 the cheeses are left on a draining table4 ,some salt is put on top while draining4 ,when the volume is reduced to one-half1 the cheese is turned4 ,the draining room is kept at about #gj ,f4 ,after they are firm enough to handle1 drainage is completed on racks covered with rush matting4 ,these are arranged on special racks4 ,the cheeses are turned twice a day1 and washed in slightly salted water every two days4 ,after each washing1 they are drained for two hours on cloth1 and placed on clean matting4 ,this treatment continues about fifteen days4 ,after fifteen days on the matting1 the cheeses are ready for ripening4 ,they are first covered with cold brine and let stand twenty-four hours4 ,the cheeses are packed in rolls or tiers in boxes1 covered with cloth and ripened at #de ,f4 ,they must be kept moist2 if signs of drying appear1 moisture must be added4 ,if the cheeses develop yellow slime1 they are washed with clear water and rinsed in water with salt added4 ,after a ripening period of three weeks1 the cheeses should begin to be soft when pressed with the finger4 ,the growth of molds must be prevented by washing the boxes1 cloths1 and washing and scraping the cheeses if necessary4 ,when the cheeses are ready for the market1 they are scraped clean and white1 wrapped separately in cheese-cloth or parchment paper and packed into the boxes4 ,ripe cheeses are about #e inches in diameter1 #a inch thick and weigh a little over #e ounces4 ,the outline of the ,raffin process follows3 coagulation by rennet #cj minutes cutting and draining curd #b hours draining in hoops #aj hours stand on mats #ae days ripening in boxes #ba days ,total period #cf days ,the treatment described closely resembles the handling of ,livarot cheese in the department of ,calvados1 ,france4 #aeg4 ,liederkranz cheese4--,among the specialties in the bacterial group is ,liederkranz1 made from curd with the soft friable texture of a ,camembert1 molded in rectangular blocks of about #d ounces in weight and ripened very completely4 ,although this name is the private brand of a single factory1 it has become widely known with the effect of creating a type name in the ,american market4 ,analysis of this brand of cheese gives about #ee per cent water1 #be per cent fat1 #ag per cent protein1 which indicates a whole milk cheese4 #aeh4 ,limburger cheese#ei derives its name from the town of ,limburg in ,belgium4 ,the manufacture of this cheese is now widely practiced in ,europe and in certain parts of the ,united ,states1 especially in ,new ,york and ,wisconsin4 ,practically no cheese of this name is at present imported1 and the practices described are limited to those in ,american factories4 #aei4 ,the milk4--,limburger cheese is probably best known on account of its pronounced odor4 ,because of this characteristic pungent smell1 it is often thought that the cheese is made in dirty or unsanitary places4 ,on the contrary1 ,limburger cheese is usually made in small factories which are clean and sanitary4 ,because of the constant attention required1 a cheese-maker can handle only about #bjjj-bejj pounds of milk a day1 and then some help is necessary to care for the cheeses in the curing room4#fj ,the discussion of the milk given in ,chapter ,,ii applies to that to be made into ,limburger cheese2 however1 ,limburger requires sweeter milk than do some of the other types4 ,to be sure of obtaining very sweet milk1 it is the usual practice for the milk to be delivered without cooling morning and evening at the cheese factory4 ,the cheese is made twice a day4 ,because the milk must be delivered twice daily1 it is obtained from only a few producers near the factory4 ,a factory usually does not have more than eight to twelve patrons4 ,because of the small number of patrons1 it is comparatively easy to obtain a supply of fresh clean milk4 ,illustration3 ,,fig4 #bc4--;,a common type of ,limburger cheese factory4 ,the factories are variously built4 ,a common type takes advantage of sloping ground so that the floor at one end may be on the ground level and run backward into a hillside until the other end is a cellar with small windows at the ceiling opening at the ground level 7,fig4 #bc74 ,the family of the cheese-maker often lives in the same building above the factory4 #afj4 ,making the cheese4--,limburger cheese is made from the whole milk4 ,when the milk is received at the factory1 it is placed in the cheese vat4 ,as the milk is delivered both morning and evening without cooling1 it reaches the factory at a temperature of #ij to #if ,f4 ,in some cases the night's and morning's milk is mixed and then warmed to about #id ,f4 ,this practice is not recommended but is frequently adopted1 when the supply of milk becomes too small to work in two lots4 ,as soon as all of the milk has been delivered1 the cheese-making process begins4 ,no starter is used4 ,the milk is not ripened because no acid development during the making process is desired4 ,the milk is set or curdled at the temperature at which it is received at the factory1 usually from #ij to #if ,f4 ,sufficient rennet extract is used to give a firm coagulation in twenty to thirty minutes4 ,this usually requires #b to #c ounces of rennet extract for each #ajjj pounds of milk3 ,this is diluted in about forty times its own volume of cold water and added to the milk4 7,for method of adding rennet extract to milk1 see ,chapter ,v47 ,when the coagulum has become firm so that it will split clean over the finger1 the curd is ready to cut4 ,coarse ,cheddar cheese knives are used4 ,sometimes only the perpendicular knife is employed1 and the curd is broken up while being stirred with the hands and rake4 ,this usually causes a large fat loss4 ,after cutting1 the curd is stirred first by hand and later with an ordinary wooden hay rake4 ,usually the curd is not cooked or heated after setting1 though occasionally it is brought up as high as #if ,f4 to #ih ,f4 ,if the curd does not firm up1 the temperature may be raised to #ih to #ajj ,f4 to aid in expelling the moisture4 ,when ready to dip1 the curd should still be in large soft shiny pieces4 ,it requires from one hour to an hour and thirty minutes from the time the rennet extract is added until the curd is ready to dip4 ,when1 in the judgment of the cheese-maker1 the curd has become sufficiently firmed in the whey1 the whey is drawn down to the surface of the curd4 ,the curd is then dipped into the ,limburger molds4 ,these molds are #e inches square by #h inches deep without top or bottom4 ,usually there are five or six of these molds built together into a section4 ,these molds are placed on a draining table beside the vat and the curd is ladled into them with a large tin ladle4 ,the draining table has strips on both sides and one end and slants toward the other end so that the whey will drain from the curd and yet not go on the floor except at the one end4 ,this makes it easy to save and catch the whey for stock feed4 #afa4 ,draining and salting ,limburger4--,in some factories1 a clean piece of burlap is put on the draining table and the molds and curd placed on the burlap4 ,this aids in the rapid draining of the whey from the curd and prevents the loss of curd particles4 ,the curd should be turned frequently in the mold to obtain uniform draining4 ,the molds are transferred to the salting room as soon as well drained1 usually in about twelve hours1 but sometimes they are left until the following morning4 ,here they are placed on another draining table1 which has strips about #e inches high on the sides and one end4 ,the cheeses are placed along this board1 each cheese being separated by a piece of board #d inches high and #e inches wide4 ,when the row is filled1 a long strip the length of the table is placed against the row4 ,another row is laid down against this strip in the same manner as the first1 and so on until several rows are on the table4 ,the last long strip is held firmly in place by sticks wedged between it and the opposite side of the table4 ,these strips and pieces form a mold for each cheese while draining4 ,usually the cheeses are turned several times in this period to obtain a uniform expulsion of whey4 ,in about twenty-four hours the cheeses are ready to be salted4 ,this is done by applying the salt to the outside of the cheese4 ,the edges are rolled in a box of salt and the salt then rubbed on the two broad surfaces4 ,any excess salt is brushed from the cheese with the hand4 ,the cheeses are then laid on a draining table in single layers4 ,the second day1 they are salted again in the same way and piled two deep2 they are salted again the third day and piled three or four layers deep4 ,the salting room or cellar should have a temperature of #fj ,f4 and be fairly damp4 ,the amount of salt used is very important4 ,the tendency is to use too much salt4 ,this retards the ripening process and in extreme cases gives the cheese a salty taste4 ,if not enough salt is used1 the cheese will deteriorate very rapidly on account of the development of undesirable types of fermentation4 ,the cheeses when salted are then placed in the curing room1 which is a cellar1 usually beyond the salting room4 ,this cellar should have a temperature of #eh to #fd ,f4 and a relative humidity of #ie per cent of saturation4 ,in winter it is necessary to have a fire to keep the rooms warm1 otherwise the cheese would cure very slowly or not at all4 ,in some factories the curing and salting cellars are a single room4 #afb4 ,ripening ,limburger4--,when first placed in the curing cellar1 the cheeses are put on edge close together1 and as they cure are gradually separated4 ,while in the curing cellar1 the cheese must be rubbed frequently by hand and washed1 usually with salt water4 ,the object of the rubbing is to keep the surface of the cheese moist and prevent the growth of molds4 ,the drier the cheese and the more mold1 the oftener the cheeses must be rubbed4 ,the drying or the evaporation from the cheese can be retarded by sprinkling the floor of the cellar with water4 ,when first placed in the curing cellar1 they are usually rubbed daily2 after a few days they are rubbed every other day and finally as often as the cheese-maker can find time to work at them4 ,the more the cheeses are rubbed1 the better the rind4 ,in the curing of ,limburger cheese1 protein compounds are attacked by the micro-organisms4 ,certain highly-flavored fatty acids are commonly produced4#fa ,this change works most rapidly near the outside and more slowly toward the center of the cheese4 ,the stage of ripening can be determined by examining the cheese4 ,when first made1 a cheese is harsh and hard and the outside is more or less white3 as the curing changes take place1 the cheese becomes soft and pasty or buttery4 ,the outside color changes from a whitish to a yellowish and finally even a reddish brown4 ,it requires considerable time for the ripening agents to work from the outside to the center of the cheese4 ,as ripening progresses1 ,limburger cheeses tend to become soft enough to break in handling4 ,if such cheeses are wrapped in manila paper after three to four weeks of ripening and packed in boxes1 losses from handling are eliminated4 ,one loose board is left on each box and the boxes remain in the ripening cellar until the cheese-maker decides by removal and examination of cheeses from time to time that they are ready for shipment4 ,when fully ripe1 the cheese spoils very quickly4 ,unless handled very carefully1 the outer part may actually rot before the interior is fully ripe4 ,the cheeses are shipped from the factory when they are eight to ten weeks old4 ,they are then placed in cold storage1 which checks the action of the ripening agents and so lengthens the commercial life of the cheese4 #afc4 ,marketing and qualities of ,limburger4--,as shipped from the factory1 each cheese is wrapped in heavy manila paper and frequently also in tin-foil4 ,the cheeses are packed in boxes which hold forty-eight4 ,each cheese weighs about two pounds4 ,limburger cheese should be regular in shape4 ,the rind should not be cracked or broken nor the sides bulged1 nor should it be lopsided4 ,it should have the pronounced characteristic flavor1 without other objectionable flavors due to undesirable fermentations4 ,the body should be uniform throughout4 ,it is common to find cheeses that have not a uniform body1 due to lack of curing2 a small part of the interior at the center will be hard and not cured1 while the remainder of the cheese will be soft and buttery4 ,the color should be uniform4 ,when not entirely cured1 the uncured part at the center is usually of a lighter color4 ,the cheese should contain the proper amount of salt4 ,the most common defect is in the flavor4 ,if the milk is not free from bad odors and flavors1 these are apt to be more pronounced in the cheese than in the milk4 7,for care of milk see ,chapter ,,ii47 ,gas-forming fermentations are very bad in this variety of cheese as they cannot be controlled and give the cheese a bad flavor and a gassy body4 ,when a cheese is gassy1 the sides are most liable to be bulged and the body is full of gas holes or pockets4 ,another defect is a sour cheese4 ,this is caused by the development of too much acid in the milk or during the manufacturing process4 ,a sour cheese usually cures slowly and has a pronounced sour taste4 ,the body is hard and bitter4 ,if the cheese contains too much moisture1 it will cure rapidly and the body will be very soft and pasty4 ,in extreme cases it will be so soft that it will run when the rind is broken4 ,on the other hand if the cheese does not contain sufficient moisture1 it will cure very slowly and the body will be hard and dry and sometimes crumbly4 ,there is no standard score-card for judging ,limburger cheese4 ,the ,wisconsin ,cheese-makers ,association#fb uses the following score-card for ,limburger3 ,flavor #dj ,texture #dj ,color #aj ,salt #e ,style #e --- ,total #ajj #afd4 ,yield and composition of ,limburger4--,the yield of cheese depends on3 7#a7 the amount of fat and other solids in the milk from which it is made2 7#b7 the amount of moisture incorporated into cheese2 7#c7 the loss of solids during the manufacturing process4 ,the yield varies from #ab to #ad pounds of cheese from #ajj pounds of milk4 ,the more fat and other solids in the milk1 the more cheese can be made from #ajj pounds of the milk4 ,the more moisture incorporated into the cheese1 the larger the yield4 ,the quality of the cheese and the amount of solids determine the amount of moisture that can be incorporated into the cheese4 ,the greater the losses during the manufacturing process1 the less is the yield4 ,the composition of ,limburger cheese is affected by the same factors as the yield4 ,the average cheese probably carries from #dj to #db per cent of moisture4 ,limburger cheeses will vary in composition from this analysis about as follows3 water #ch to #dd percent1 protein #ba to #be percent1 fat #be to #cj percent4 ,the differences in practice in factory groups are considerable4 ,certain markets call for more solid brands1 others for the very soft forms4 #afe4 ,mnster cheese originated in ,germany near the city whose name it bears4 ,there is a limited demand for this variety in ,america2 therefore it is not extensively made4 ,it is usually manufactured from whole milk in a ,limburger or ,brick cheese factory4 ,the process of manufacture is between that of these two varieties in temperatures used1 firmness of curd and amount of moisture in the curd and cheese4 ,the process is probably more like that of ,limburger4 ,the curd is firmed more in the whey than for ,limburger1 and more acid is developed4 ,the cheeses are pressed or drained in round forms #g inches in diameter and #f inches high4 ,the hoops are lined with cloth to prevent the loss of curd particles while draining4 ,when the cheeses are sufficiently drained1 until they are firm enough to hold their shape1 the cloths are removed4 ,the cheese is salted by rubbing dry salt on the surface or soaking the cheese in brine4 ,the product is handled in the curing room very much the same as ,limburger or ,brick cheese4 ,when sufficiently ripe1 each cheese is wrapped in parchment paper and placed in a separate wooden box4 ,this cheese1 when cured1 has a characteristic flavor which is between that of ,limburger and ,brick4 ,the body is more or less open4 ,the essential factor in the manufacture of ,mnster cheese is clean milk4 ,bad fermentations1 such as produce gas and bad flavors1 seriously interfere with the manufacture and sale of the product4 ,the cheese is usually made in the late fall and winter1 when it is difficult to manufacture ,limburger4 ,,chapter ,x ,,semi-,,hard ,,cheeses ,between the quickly perishable soft cheeses and the typical hard group1 are two series of varieties1 one ripened by green mold and best known by ,roquefort1 the other ripened by bacteria and typified by ,brick cheese4 ,these cheeses are fairly firm1 hold their shape well1 ripen over a period varying from a few weeks to several months and their marketable period is comparatively long4 ,in texture they are intermediate between the conditions known as soft and hard4 ,in water-content1 they range at their best from #cg to #de percent4 ,outside these limits1 the cheeses are often marketable but they lose in quality#fc and trueness to type4 #aff4 ,the green mold group4--,there are three well-known semi-hard cheeses ripened by green or blue-green mold4#fd ,the mold is an incidental factor in certain other forms but none of these forms has won larger than local or purely national recognition4 ,french ,roquefort1 on the contrary1 is probably the most widely known of all cheeses4 ,stilton1 to a small degree at least1 has followed the ,english to the many lands they inhabit4 ,gorgonzola1 although made in ,italy alone1 has a large market in other parts of ,europe and in ,america4 ,in the manipulations of manufacture1 these forms are not closely related but they resemble each other in that each becomes streaked or marbled by the growth of green mold 7,penicillium ,roqueforti7 through open spaces within the cheese4 ,the blue-veined or marbled cheeses have a characteristic taste which is developed in its most typical form in ,roquefort4 #afg4 ,roquefort cheese4--,this is a rennet cheese made from sheep's milk 7with occasional and minor admixture of goat's and cow's milk7 in the section of southern ,france centering about ,roquefort in ,aveyron4 ,the practices are standardized and controlled by a few companies1 thus reaching exceptional uniformity4 ,roquefort is uncolored1 open1 made from firm but brittle or crumbly1 not tough or waxy curd4 ,each cheese is about #g inches 7#bj cm47 in diameter and #c inches 7#i cm47 in thickness without a definite rind1 and when ripe enough for market is scraped carefully1 closely covered with tin-foil and kept in refrigerators4 ,the cut cheese shows extensive open spaces which are lined with green mold4 ,this cheese1 in addition to a strong cheesy odor and taste1 has a peppery or burning quality which according to ,currie#fe is due to the formation of volatile fatty acids such as caproic1 caprylic and capric from the butter-fat of the sheep's milk used4 ,a series for ,roquefort cheeses selected for excellent quality was found by ,dox#ff to show the following composition3 ,,table ,,iv ,,composition ,,of ,,roquefort ,,cheese ,,water ,,fat ,,protein ,,ash ,,salt ,,per ,,per ,,per ,,per ,,per ,,cent ,,cent ,,cent ,,cent ,,cent ---------------------------------------- ------------ ,average #ch4fi #cb4ca #ba4ci #f4ad #d4ad ,minimum #cg4di #ca4ej #ai4ad #e4ah #c4fd ,maximum #dj4aj #cc4ec #bc4jf #f4ha #d4hh ,the composition of the sheep's milk of the ,roquefort producing region is reported by ,marre3#fg ,,table ,v ,,composition ,,of ,,sheep',s ,,milk ,,water ,,casein ,,fat ,,lactose ,,ash ,,per ,,per ,,per ,,per ,,per ,,cent ,,cent ,,cent ,,cent ,,cent ---------------------------------------- ---------------- ,range #gf-hc #e-h #e4e-aj4e #d to #e #j4h-a4b ,average #gi4e #f4e #h4j #d4e #a4j ,the cheeses when properly made in the local factories are transported to ,roquefort for ripening in the famous caves which have made possible the development of a great industry4 ,the ,roquefort caves were originally natural openings leading back into the face of a cliff until they reached a deep1 narrow fault or crack in the rock leading to the plains above4 ,the cooler air from the plains came down this crack over moist and dripping rocks and issued through these clefts in a cold moisture-laden current which kept the caves about #ej to #ee ,f4 and moist enough to ripen the cheeses without shrinkage4 ,as the business outgrew the natural caves1 great cellars1 some of them five or six floors deep1 were excavated and tunnels were dug back to the crack so that the strong ventilating current reaches every part of the cellars and keeps both temperature and relative humidity favorable to the ripening of the cheeses4 #afh4 ,cow's milk or ,faons ,roquefort4--,the supply of ,roquefort is automatically limited by the supply of sheep's milk4 ,the sheep gives milk only about five months in the year and at best a scant average of about a pint a day to a sheep4 ,sheep's milk for cheese-making is not produced1 therefore1 outside of very limited regions4 ,some cow's and goat's milk unavoidably finds its way regularly into the industry itself4 ,attempts were naturally made to substitute cow's milk4 ,outside the controlled area1 factories were established for this purpose4 ,the quality of the product did not equal that of the ,roquefort factories1 and ,french courts decreed that the name ,roquefort should not be used for such products4 ,although some local success was obtained1 not much progress was made against the intrenched ,roquefort industry4 ,similar attempts to make such a product in ,germany#fh were tried on an extensive scale but failed4 ,more recently1 under the inspiration of ,conn1 the ,united ,states ,department of ,agriculture and the ,storrs ,experiment ,station have studied the possibilities of such an industry4 ,although the work is not completed1 the preliminary reports#fi have indicated the fundamental principles which must underlie such development4 #afi4 ,outline of making ,roquefort4--,some of the results of these experiments are summarized in the following paragraphs3 ,milk4--,clean-flavored fresh milk testing #d-d4b per cent fat and up to #b4h per cent casein gives the best results4 ,the milk with a high percentage of cheese-making solids forms a firmer curd1 hence works up better in the process than milk of lower quality4 ,acidity4--,the milk is ripened by lactic starter up to an acidity of #j4bc per cent titrated as lactic acid at the time rennet is added4 ,this gives a firm curd1 which drains to the desired water-content but is low enough to prevent the toughening effect of too high acid4 ,a very slight increase in initial acid--#a to #b hundredths per cent--combined with the rate at which acidity is developing introduces such physical changes in texture as to make the final texture of ,roquefort impossible4 ,temperature4--,rennet is added at or below #hd ,f4 ,every degree of heat adds definitely to the efficiency of rennet4 ,below #hb ,f41 curdling becomes slower and the coagulum softer and more difficult to drain4 ,the sheep's milk curd is made from #gf to #hd ,f4 but sheep's milk has about twice the cheese solids found in cow's milk4 ,it was found necessary to raise the temperature as high as texture would permit4 ,however1 at #hf ,f4 the physical character of the curd tends to become tough or waxy in handling4 ,at #hd ,f4 the curd remains brittle and crumbly4 ,it was1 therefore1 necessary to keep the curdling temperature down to #hd ,f4 ,renneting or setting4--,rennet at a rate of #c to #d ounces of standard liquid rennet to #ajjj pounds 7#aj to #ab c4c4 to #ajj pounds7 was found to give the best curd under experimental conditions4 ,curdling time4--,one and one-half to two hours gave most satisfactory results in forming curd4 ,this should be very firm and stand until it begins to sweat1 until beads of whey have begun to collect upon its surface4 ,cutting4--,the cow's milk curd gave best results when cut in two directions with the half-inch curd knife4 ,the resulting columns1 a half inch square in cross-section1 may be handled without excessive losses4 ,draining4--,the cut curd is dipped to a draining rack covered with cloth with as little breaking as possible4 ,during the draining process1 a certain amount of turning is necessary to facilitate the separation and escape of the whey4 ,if handled too much1 losses of fat are increased and the curd becomes tough or waxy instead of remaining brittle or crumbly4 ,when properly handled1 not over #j4ce per cent of fat is lost4 ,under favorable conditions1 four-ninths to two-thirds of the original weight of curd will separate and run off as whey in twenty to thirty minutes4 ,the curd meanwhile is exposed to the air of the room and cools toward room temperature4 ,if cooling goes too far1 further drainage is interfered with4 ,hence the curd is put into the hoop and the drainage completed while the cheese is reaching its final form4 ,hoop4--,hoops for cow's milk ,roquefort must be #g inches in diameter and about #e inches high to hold curd enough to produce a cheese the size of the standard ,roquefort when completely drained4 ,sheep's milk with its higher percentage of solids does not require such high hoops4 ,the curd as it goes into the hoop should be a soft1 pulpy mass with no suggestion of toughness4 ,inoculation with mold4--,the mold for ,roquefort cheese 7,penicillium ,roqueforti#gj7 is readily grown in pure culture in ordinary loaves of bread4 ,for this purpose loaves hot from the oven are quickly drenched with or immersed in hot paraffine to form an impervious crust to retain moisture as well as to keep out contaminations4 ,it is then allowed to cool4 ,the interior of each loaf is inoculated by drawing a suspension of ,p4 ,roqueforti spores in water into a sterile pipette 7#aj c4c47 which is then thrust through the paraffined crust to the center of the loaf of bread and allowed to empty there4 ,the hole is sealed up with paraffine4 ,these loaves are incubated for about a month at room temperature4 ,when cut1 every open space should be found lined with the green spores of the mold4 ,when dry enough1 the mass may be powdered1 and put into an ordinary pepper box4 ,when the curd is ready to go into the hoop1 this mold powder is sprinkled upon it from the pepper box4 ,handling4--,freshly made cheeses are turned within the first hour to insure the proper smoothness of both sides4 ,further draining is best accomplished in a room at about #fd ,f4 with a relative humidity of #he to #ij per cent4 ,if the surface of the cheese becomes too dry1 a rind is formed4 ,no real rind is permitted on ,roquefort4 ,if the temperature is too high1 slime forms quickly and unfavorable fermentation may occur4 ,slime 7bacteria and ,oidium lactis usually7 must be scraped when it becomes too heavy4 ,salting4#ga--;,experimental cheeses were found to give the best results when at the end of about three days' drainage they contained about #ej per cent water4 ,such cheeses were salted by sprinkling the entire surface lightly1 replaced upon the drain boards for one day1 salted again and piled in two's4 ,after another day they received the third salting and were piled in three's for two days longer4 ,a total of about #aj per cent by weight of salt was used to secure an absorption of #d per cent4 ,at the same time the water-content dropped to #dj to #dc per cent4 ,after salting is completed1 the cheeses are brushed and punched with holes to permit oxygen to enter4#gb ,they are then ready for ripening4 #agj4 ,ripening of ,roquefort4--,the ripening of experimental ,roquefort has required four to six months at a relative humidity of #he to #ij per cent4 ,this relative humidity is just below the equilibrium relative humidity of the cheese1 hence permits a shrinkage of #b to #d per cent in the water-content of the cheese4 ,this makes it possible to control the amount of surface slime developed4 ,if the relative humidity goes too high1 the surface slime of bacteria and yeasts becomes very heavy1 soft and almost liquid1 and follows the openings into the cheese with resultant damage to appearance and flavor4 ,even under the conditions at ,roquefort1 this slime must be removed by rubbing or scraping several times to avoid injury to the cheeses1 together with the production of bad odor and taste4 ,if the humidity becomes too low1 the surface becomes dry1 hard and cracks open1 the friable crumbly texture is injured1 and there is considerable loss in weight4 ,salt forms about #d per cent of the cheese4 ,this is in solution in the water present1 which is about #dj per cent1 and makes a brine of about #aj per cent strength4 ,this strength of brine does not prevent the growth of the ,roquefort mold 7,penicillium ,roqueforti7 but does hinder the development of ,oidium lactis in the open spaces within the cheese4 ,accurate adjustment of temperature and relative humidity in the ripening rooms to salt and water-content in the cheese is essential to proper ripening4 ,these conditions are furnished by the unique natural conditions of the caves of ,roquefort4 ,the production of such cheeses elsewhere depends either on the discovery of another locality with closely similar conditions or on the artificial production and control of the necessary temperature and relative humidity4 ,this has been done on an experimental basis by the use of cold storage apparatus combined with proper humidifiers4 ,the differences between working with sheep's and with cow's milk lie in the making process rather than in the ripening4 ,sheep's milk freshly drawn shows a higher acidity than cow's milk1 probably on account of the acid reaction of its greater casein content4 ,with nearly double the total solids of cow's milk1 the yield to one hundred pounds is much greater1 consequently the drainage of the curd is much more easily handled4 ,once made and salted1 the cheeses require very nearly the same conditions of ripening4 ,the resultant products are alike in appearance and texture4 ,in flavor1 cow's milk ,roquefort differs in character from sheep's milk cheese to such a degree as to be recognized by taste4 ,the difference was found by ,currie#gc to be due to an actual difference in the combination of fatty acids present4 ,although these differences in character are recognizable by the expert in testing the cheese1 as well as by chemical analysis1 cow's milk ,roquefort would satisfy that large proportion of consumers who use such cheese only in connection with other fairly high flavored foods4 ,the demands for technical skill and factory equipment are not naturally greater than for many other lines of cheese-making4 ,the gradual development of a cow's milk ,roquefort may be anticipated4 ,illustration3 ,,fig4 #bd4--;,gorgonzola ripening establishment in valley near ,lecco4 #aga4 ,gorgonzola#gd is a rennet cheese made from fresh whole cow's milk1 in northern ,italy4 ,it takes its name from the village of ,gorgonzola1 a few miles from ,milan1 but the manufacture of the cheese has spread over a wide area4 ,the cheeses are made on farms and in factories from which they are transported for ripening to cool valleys of the ,alps1 principally near ,lecco 7,fig4 #bd74 ,boeggild introduced the making of a cheese after the ,gorgonzola process into ,denmark about #ahhe4 ,this industry has been successful on a small scale since that time4 ,gorgonzola cheeses are about #cj cm4 7#ab inches7 in diameter and #ah cm4 7#g inches7 thick and weigh #ae to #bj pounds4 ,as exported they are usually heavily coated#ge with a mixture usually barite1 tallow and lard colored with annatto or other cheese color4 ,this coating prevents shrinkage or mold on the surface of the cheese in transit4 ,when cut these cheeses vary greatly4 ,all show marbling with mold 7,roquefort mold74 ,during their ripening they become very slimy at the surface4 ,to open up air spaces for mold growth1 this slime is scraped off and holes are punched into the cheeses4 ,these holes are readily seen in the final product4 ,some show crumbly texture1 well distributed mold1 as in ,roquefort1 with flavor approaching that cheese2 in others the texture is waxy rather than crumbly1 a condition correlated regularly with different character in the flavor4 ,frequently in whole areas or in small pockets1 slime consisting of bacteria and ,oidium has followed the openings into the cheese and affects its odor and taste4 ,experimental ,gorgonzola cheeses comparable with the ,italian product were made with cow's milk ripened as for ,roquefort or higher1 to #j4be-j4cj per cent 7titrated as lactic acid71 curdled at #hf ,f4 7#cj ,c471 cut into cubes and slightly stirred1 then dipped to a draining board for about one-half hour1 and put into the hoop4 ,the cheeses drained quickly to about #ej percent water and developed a surface rind as in the harder cheeses4 ,cut surfaces showed a fairly open cheese in which mold grew readily4 ,these cheeses were salted to taste1 not to a specified percentage4 ,they ripened with the same irregular results and the characteristic range of flavors found in ,gorgonzola4 ,to avoid the rotting of the cheese by surface growths1 they were exposed to low humidities for a time and cracks opened at the surfaces1 as seen in the ripening rooms at ,lecco 7,fig4 #bd74 ,the texture was more or less waxy or tough1 which was correlated with the slightly higher heat at renneting together with the stirring or working of the curd4 ,comparative analyses of a series of imported cheeses confirm the interpretation that the salt-content of ,roquefort1 #d per cent approximately1 prevents the invasion of the interior of the cheese by ,oidium4 ,no complete study of the ripening of ,gorgonzola has been made4 ,as far as followed1 it consists in an initial souring process followed by ripening by molds and slime organisms4 ,at its best1 ,gorgonzola is nearly equal to ,roquefort but the percentage of such quality is low4 ,in spite of its irregular quality1 ,england has used larger amounts of ,gorgonzola than of ,roquefort4 ,considerable quantities have been imported for the ,italian trade in the ,united ,states4 ,illustration3 ,,fig4 #be4--;,gorgonzola cheese curing-room4 #agb4 ,stilton cheese bears the name of an ,english village#gf in which it was first sold4 ,it is made from cow's milk and is typically a whole milk cheese1 although part skim cheeses are regularly made and sold as lower grades4 ,in the ,stilton-making counties1 the milk from ,shorthorn cattle testing about #c4e to #d4j per cent fat is preferred to richer or poorer grades4 ,such milk is curdled with rennet at about #hf ,f4 in about one hour2 the curd is cut1 dipped to a draining table covered with cloth and drained slowly over a period of several hours1 commonly overnight4 ,during this period considerable acidity is developed4 ,the curd is then milled or broken by hand1 salted1 packed into hoops #ae to #af inches high and #g inches in diameter4 ,these hoops are made from heavy tin 7,fig4 #bf7 with four rows of holes about #c_/aj inch in diameter4 ,the freshly filled hoops are allowed to stand and drain without pressure in a room at about #gj ,f4 7,fig4 #bf74 ,such cheeses are turned every day for several days4 ,when solid enough to stand the hoops are removed1 the cheeses are scraped or rubbed with a knife until the surface is smooth1 and commonly wrapped with a cloth bandage to maintain the shape1 if the cheese is still too soft to stand firmly4 ,in the factories1 several rooms are used with varying temperature and relative humidities1 which makes it possible to place each cheese under the condition best suited to its texture and condition of ripeness4 ,in general1 the dairy sections of ,england are much more humid than those of ,america and there are less violent changes in temperature4 ,stilton cheese-making has grown up to take advantage of this climatic factor in handling the product4 ,transplantation of such an industry necessitates a mastery not only of the manipulations but a grasp of the fundamental principles underlying the process and a readjustment of practices to preserve those principles4 ,illustration3 ,,fig4 #bf4--,stilton cheeses in hoops1 draining4 ,stilton is1 then1 a soured curd cheese in whose ripening a very prominent part is played by the green mold 7usually some strain of ,p4 ,roqueforti7 which grows throughout the cavities of its mass#gg4 ,at its best1 it has attractive texture and flavor4 ,much of it fails to reach high quality on account of the invasion of bacteria1 ,oidium lactis1 and very frequently myriads of cheese mites4 ,the following analysis was furnished as typical for ripe cheese by ,miles ,benson1#gh late professor of dairying at ,reading1 ,england3 ,water #ca per cent1 fat #cf per cent1 casein #bi per cent1 mineral constituents including salt about #d per cent4 ,approximately the same figures are given by ,primrose ,mc,connell 7,agricultural ,note ,book74 ,the low percentage of salt is another factor of uncertainty in the control of this ,stilton product1 as in ,gorgonzola1 since these cheeses are commonly high in water-content at first and are thus subject to invasion by ,oidium4 ,stilton has been made on a small scale in ,canada#gi and occasionally attempted in the ,united ,states4 ,no serious effort to develop an industry of commercial importance has been made in ,america4 ,comparative study of the cheeses ripened by green mold tends to the conviction that the adaptation of the ,roquefort practice to the use of cow's milk offers a more satisfactory basis for experiment than efforts to establish a ,stilton or a ,gorgonzola industry4 #agc4 ,gex4--,a cheese under this name made in southern ,france resembles1 in its general character as a ripened cheese1 the ,english ,stilton and ,italian ,gorgonzola4 ,although it has no commercial importance1 reference is made to this cheese to show that mold-ripened cheeses have been developed entirely independently in different countries to bring about the same general character of product4 #agd4 ,bacterially ripened series4--,the semi-hard cheeses ripened by bacteria stand half-way between true ,limburger and the hard forms4 ,in fact1 brands of ,limburger are readily found which approach the texture and ripening of ,brick cheese4 ,in the same way1 ,brick cheeses are often found which have the appearance1 texture and much of the flavor of the ,cheddars with only a trace of the taste of ,limburger4 ,port du ,salut1 ,oka1 ,mnster1 in ,france ,livarot1 in the ,balkan regions ,kascoval1 belong in this series4 #age4 ,brick cheese4--,the name of this cheese is probably due to the finished product being about the size and shape of a brick4 ,it is similar to the ,german cheese ,bckstein and may have been developed from it4 ,it is typically a sweet-curd cheese1 made from milk freshly drawn1 without permitting the development of appreciable quantities of acidity until after the curd has been put into the hoop4 ,in the making process1 it is intermediate between ,limburger and the cheeses of the ,cheddar group4 ,some cheese-makers use an ordinary cheese vat1 others a copper kettle in manufacturing4 ,it is the usual practice to deliver the milk to the cheese factory both morning and evening1 without cooling4 ,cheese is made twice a day4 ,in some cases the milk is delivered only once a day1 and extra precautions must then be taken to care for the milk properly4 ,the discussion of the care of milk in ,chapter ,,ii applies to that for ,brick cheese4 ,for the best quality of cheese1 the milk in the vat should show about #j4ae of #a per cent acidity and never above #j4ah of #a per cent4#hj #agf4 ,making of ,brick cheese4#ha--,the milk is received at the cheese factory at a temperature of about #ib to #if ,f4 ,for the best results1 the acidity should be determined 7by the acid test7 to decide on the amount of starter to use4 ,few ,brick cheese-makers use an acid test or a starter but these precautions would improve the product of many factories4 ,for method of using the acid test1 see ,chapter ,v4 ,chapter ,,iv discusses the preparation and use of starter4 ,usually #j4be to #j4ej of #a per cent of starter is the amount required4 ,a small amount of starter is used to aid the development of lactic acid and for the beneficial effect it has on the flavor4 ,a very small development of acid is desired after adding the starter2 therefore the change in acidity should be very carefully watched with the acid test4 ,the vat is usually set when the acid test shows #j4af of #a per cent acidity4 ,the more acid in the milk1 the less starter should be employed4 ,sufficient rennet extract should be used to give a coagulation suitable for cutting in thirty to thirty-five minutes4 ,for method of adding the rennet extract1 see ,chapter ,v4 ,when the coagulum is firm enough for the curd to break clean over the finger1 it is ready to cut4 ,the curd is cut with coarse knives into #c_/h- or -inch cubes4 ,after cutting1 the curd is let stand three to five minutes1 then stirred with the hands for a few minutes until the whey begins to separate and then stirred with the rake4 ,some makers do not stir by hand but use the rake directly after cutting4 ,when this is done1 great care must be exercised to stir the curd without breaking up the pieces1 because this causes a loss of fat4 ,after cutting the curd is stirred for twenty to thirty minutes before the steam is turned on4 ,the curd is heated very slowly at first and more rapidly during the last stages of cooking4 ,the curd is cooked to a temperature of #aaj to #aae ,f4 ,the lower the temperature that can be used to produce firm curd1 the better the texture of the cheese4 ,after cutting and during the cooking1 the curd must be constantly stirred so that lumps will not form4 ,when the curd forms lumps1 the moisture is not evenly expelled4 ,this results in uneven texture and curing4 ,sometimes some salt is added to the curd in the vat to restrain souring4 ,the curd is stirred after cooking until it is sufficiently firm4 ,it remains usually in the whey for a total period of one and one-fourth to one and one-half hours from the time of cutting4 ,it is then dipped into forms #aj inches long by #e inches wide by #h inches deep4 ,the forms are without top or bottom and are placed on a draining table4 ,this table is so constructed that the whey can be saved for stock feed4 ,when ready to dip1 the whey is drawn down to the surface of the curd in the vat1 then the curd is dipped into the forms or hoops4 ,care must be taken to get the same amount of curd into each form to produce the cheeses of uniform size4 ,each cheese is turned several times to insure even draining and even reduction of the temperature4 ,while draining1 a follower is placed in each hoop and a weight placed on each cheese4 ,usually a brick is used for this weight4 ,a cheese is allowed to drain or press for ten to fifteen hours4 ,it is then placed on the salting table and rubbed with coarse salt4 ,while on the salting table1 a cheese is placed on its broad side4 ,some cheese-makers prefer to salt their cheeses by soaking them in a salt brine4 ,this brine should be strong enough to float an egg4 ,salting requires three days4 ,the cheeses are then brushed free from excess salt and taken to the cellar to cure or ripen4 #agg4 ,ripening ,brick cheese4--,for this process1 the cellars are kept at about #ij percent relative humidity and a temperature of #fj to #fe ,f4 ,some prefer a temperature for curing as high as #fh ,f4 ,during the curing1 the surfaces of the cheese are kept moist and mold growths kept down by rubbing or brushing the cheese with pure water or salt and water4 ,in the curing cellars the cheeses are placed on shelves2 at first they are set close together and as they cure1 they are separated4 ,during curing1 the color changes from a whitish to a reddish brown4 ,the cheese cures from the outside toward the center4 ,when first made1 the product is harsh and hard in texture but during the ripening process it becomes mellow and smooth4 ,the cheeses remain on the curing shelves for four to six weeks1 after which they are wrapped in heavy waxed paper and boxed4 ,a cheese ready for market usually weighs about five pounds4 ,a ,brick cheese box is #e inches deep by #bj inches wide by #c feet long1 and holds #aaj to #aae pounds of cheese4 #agh4 ,qualities of ,brick cheese4--,the cheeses should be neat and attractive and the rind not cracked or broken4 ,the sides should be square and not bulged4 ,the cheese should have a clean1 characteristic ,brick cheese flavor4 ,the body and texture should be mellow and smooth and when rubbed between the thumb and forefinger1 should break down like cold butter4 ,the color should be uniform4 ,the cheese should contain the proper amount of salt and moisture4 ,one of the worst faults with ,brick cheese is bad flavor4 ,this is many times due to the cheese-maker not using clean flavored starter4 ,it may also be due to bad flavored milk4 ,a ,brick cheese-maker has no means of controlling gassy fermentations4 ,these show themselves in the bad flavor of the cheese and in the porous body4 ,they also cause the cheese to bulge4 ,if detected1 gassy milk should be rejected4 ,if too much acid is developed1 a sour cheese is the result4 ,this will not cure normally and usually has a sour flavor4 ,the body will be brittle and mealy4 ,if too much salt is used1 the cheese may have a salty taste and it will cure very slowly4 ,if not enough salt is used1 the cheese may cure too rapidly and undesirable flavors and fermentations develop4 ,the cheese must have the proper moisture-content2 if too much moisture is present1 the cheese cures too fast and is soft and pasty in body2 if not enough moisture1 then the reverse is true4 ,tabulation of cheeses of special quality1 as submitted in scoring contests1 show an average water-content of #cg to #ch per cent1 with occasional cheeses verging toward ,limburger in texture and flavor with #dj to #db per cent water1 and others indistinguishable from ,cheddar1 with water-content as low as #cd per cent4 ,the ,wisconsin ,cheese-makers ,association uses the following score-card for the judging of ,brick cheese on a scale of #ajj3 ,flavor #dj ,texture #dj ,color #aj ,salt #e ,style #e --- #ajj #agi4 ,composition and yield4--,the composition of ,brick cheese varies within wide limits4 ,the average cheese probably contains from #cg to #ci per cent of water1 although many cheeses are above and below this average2 ,doane and ,lawson#hb give the fat as #bh4hf per cent1 proteins #bc4h per cent and total ash #d4bj per cent4 ,the composition and yield are both affected by3 7#a7 the moisture-content of the cheese2 7#b7 composition of the milk from which made2 and 7#c7 losses during the manufacturing process4 ,the average yield of ,brick cheese is #aa to #ac pounds to #ajj pounds of milk4 #ahj4 ,port du ,salut cheese4--,the ,trappist monks originated this type of cheese in their monasteries in ,france4 ,under the name of their community ,oka1 it has been made and sold widely by the ,trappist ,fathers of ,quebec4 ,in recent years1 factories independent of the order have made such cheese both in ,america and in ,europe4 ,the following outline of the making process indicates the close relationship between ,port du ,salut and ,brick cheeses4 ,whole milk or milk not over one-fifth skimmed is ripened to medium acidity1 then heated to #ij to #ie ,f4 according to season and acidity4 ,rennet enough is added 7see ,chapter ,v7 to curdle in thirty to forty minutes1 although some makers shorten the time to twenty minutes4 ,when formed1 the curd is cut into small cubes and excess of whey is dipped away4 ,the constantly stirred mass is then heated or cooked to #ajj to #aje ,f4 within a period of ten to twelve minutes or according to some makers twenty to thirty minutes4 ,it is allowed to stand a few minutes to settle4 ,most of the whey is then drawn and the mass is stirred vigorously to prevent fusion of the curd granules4 ,the curd is ready for the hoop when the particles are about the size of grains of wheat and do not stick together when squeezed with the hand4 ,the individual grains of curd should crumble easily between the fingers4 ,the hot curd is transferred directly to the hoops without cooling4 ,for this purpose1 a hoop is set upon the table covered with a cloth and the curd dipped into the cloth4 ,the edges of the cloth are then folded over4 ,in this condition the cheese is transferred to the press where gradually increasing pressure begins with #c to #d pounds and reaches about #gj pounds4 ,to insure proper shape1 cheeses are turned and put into fresh cloths at the end of the first hour and turned subsequently several times during the pressing period of about twelve hours4#hc ,port du ,salut cheeses are salted by rubbing fine salt on the surface by hand at the rate of #a4b to #b per cent of the weight of the cheese4 ,after about two days in the salting process1 they are put into the ripening cellars4 ,the cellars are wet1 since they reach #ij to #ie per cent relative humidity at a temperature of about #ee ,f4 ,after two days in the cellar1 the cheeses are plunged into a tank of saturated brine to which a trace of cheese color has been added4 ,as they come out of these tanks1 they are yellowish and greasy or slimy4 ,they are returned to the shelves where they are rubbed every day with a cloth or by hands wet in brine4 ,after about one week they are again plunged in the brine4 ,treatment with brine tends to insure a firm rind4 ,the cheeses are rubbed more or less regularly with brine through the whole ripening period4 ,after six weeks1 such cheese may be eaten4 ,the cut surface of ,port du ,salut is creamy in color1 may or may not show small holes4 ,in texture it is soft enough to spread readily under pressure without losing its shape in handling4 ,in flavor the cheese is a mild form belonging to the ,limburger group4 ,port du ,salut cheeses as imported from ,france usually are firm round cakes about #a inches thick1 weighing about #c pounds4 ,,chapter ,,xi ,,the ,,hard ,,cheeses ,the hard cheeses form a great series of groups1 whose most prominent physical character is their firm or hard texture4 ,this is correlated with comparatively low water-content1 which is usually between #cj and #dj per cent4 ,although certain varieties occasionally test above #dj per cent water1 this deviation is accompanied by quick ripening and rapid spoilage4 ,these varieties of cheese are staple products with long marketable periods2 therefore they may be handled in large lots1 shipped1 carted and stored freely without the losses such treatment would entail in soft cheese4 ,the retailer frequently buys hard cheese by the ton1 not by the cheese or by the box4 ,in making1 these varieties are characterized as cooked and pressed cheeses4 ,although both the heating of a curd and the pressing of a newly made cheese occur among semi-hard forms1 these practices appear in their most typical forms in the hard cheeses4 ,the hard cheeses show two types of texture4 ,a cut cheese may appear smooth1 free from holes or with a few angular cracks or seams1 or it may show round holes or eyes4 ,in the smooth textured forms every effort is made to prevent gassy fermentations1 usually by controlling the fermentation of the curd in the making process4 ,when eyes are present1 the end sought has been a development of a particular form of gassy fermentation which gives this appearance and brings about the characteristic ripening texture and flavor4 ,the hard cheeses have been developed in groups of national varieties4 ,the best known of these groups are those which may be represented by ,english ,cheddar1 ,american ,factory ,cheddar1 ,danish1 the ,edam of ,holland1 ,swiss and ,parmesan with many related varieties in ,italy and neighboring countries of southern ,europe4 #aha4 ,the ,danish group4--,the ,danish cheeses are related in appearance and flavor to the ,english group represented by ,cheddar4 ,the demand for butter in ,europe has been so great that the ,danish cheese-makers have developed skim and part skim varieties largely to the exclusion of the whole milk form4 ,skillful handling of their process has resulted in a product which has had a very large and appreciative market in ,england and ,germany4 #ahb4 ,the ,dutch group4--,edam and ,gouda are the two forms of cheese made in ,holland and most widely known among other peoples4 ,both reach ,america in considerable quantities2 both are shipped in large amounts to tropical countries4 ,although attempts have been made to manufacture them in ,america1 no commercial production of these cheeses has been successful4 ,although whole milk grades of these cheeses are known1 they are to a large measure part skim in manufacture4 ,the presence of one or both of these forms in every large market in ,america makes the general facts of their production of general interest4 ,parts of a report on experimental work in the making of ,edam and ,gouda are1 therefore1 given here4 #ahc4 ,edam cheese#hd is a sweet-curd type1 made from partially skimmed-milk4 ,it comes to the market in the form of round red balls1 each weighing from #c to #d pounds when cured4 ,it is largely manufactured in northern ,holland and derives its name from a town famous as a market for this kind of cheese4#he ,milk from which one-fourth to one-third of the fat has been removed is used4 ,too great pains cannot be taken in regard to the condition of the milk4 ,it should be fresh1 free from every trace of taint2 in brief1 it should be in as perfect condition as possible4 #ahd4 ,method of manufacture4--,the following paragraphs give the steps in the manufacture of ,edam cheese3 ,treatment of milk before adding rennet4--,the temperature of the milk should be brought up to a point not below #he ,f4 nor much above #hh ,f4 ,when the desired temperature has become constant1 the coloring matter should be added4 ,cheese color is used at the rate of #a to #b ounces for #ajjj pounds of milk4 ,the coloring matter should1 of course1 be added to the milk and thoroughly incorporated by stirring before the rennet is added4 ,addition of rennet to milk4--,the rennet should not be added until the milk has reached the desired temperature 7#he to #hh ,f47 and this temperature has become constant4 ,when the temperature reaches the desired point and remains there stationary1 the rennet extract is added4 ,rennet extract may be used1 #d to #e ounces being taken for #ajjj pounds of milk1 or enough to coagulate the milk in the desired time1 at the actual temperature used4 ,the milk should be completely coagulated1 ready for cutting1 in about twelve to eighteen minutes from the time the rennet is added4 ,the same precaution observed in making ,cheddar cheese should be followed in making ,edam cheese with reference to care in adding the rennet1 such as careful1 accurate measurement1 dilution with pure water before addition to milk4 ,cutting the curd for ,edam4--,when the curd breaks clean across the finger1 it should be cut2 it is cut a very little softer than in the ,cheddar process as ordinarily practiced4 ,as stated1 this stage of hardness in the curd which fits it for cutting should come in twelve to eighteen minutes after the rennet is added4 ,first1 a vertical knife is used and the curd is cut lengthwise1 after which it is allowed to stand until the slices of curd begin to show the separation of whey4 ,then the vertical knife is used in cutting crosswise1 after which the horizontal knife is at once used4 ,any curd adhering to the bottom and sides of the vat is carefully removed by the hand1 after which the curd-knife is again passed through the mass of curd lengthwise and crosswise1 continuing the cutting until the curd has been cut as uniformly as possible into very small pieces4 ,treatment of ,edam curd after cutting4--,when the cutting is completed1 one commences at once to heat the curd up to the temperature of #ic to #if ,f4 ,the heating is done as quickly as possible4 ,while the heating is in progress1 the curd is kept constantly agitated to prevent settling and consequent overheating4 ,as soon as the curd shows signs of hardening1 which the experience of the worker will enable him to determine1 the whey is drawn off until the upper surface of the curd appears1 when one should commence to fill the press molds4 ,illustration3 ,,fig4 #bg4--;,edam cheese mold4 ,filling molds1 pressing and dressing ,edam4--,the molds1 which are described later in detail1 are well soaked in warm water previous to use1 in order to prevent too sudden chilling of curd and consequent checking of separation of whey4 ,as soon as whey is drawn off1 as indicated above1 one begins to fill the pressing molds 7,fig4 #bg74 ,the filling should be done as rapidly as possible to prevent too great cooling of curd4 ,when the curd has been put into the molds1 its temperature should not be below #hh ,f4 ,unless care is taken to keep the curd covered1 the portion that is last put into the molds may become too much cooled4 ,in making ,edam cheese on a small scale1 it is a good plan to squeeze the moisture out with the hands as much as possible and then break it up again before putting in the molds1 when the curd should be pressed into the mold firmly by the hands4 ,the molds should be filled as nearly alike as possible4 ,the cheese should weigh from #e to #e pounds each when ready for the press4 ,when the filling of molds is completed1 they are put under continual pressure of #bj to #be pounds for about twenty-five or thirty minutes4 ,while the cheese is being pressed1 some sweet whey is heated to a temperature of #abe or #acj ,f41 and this whey should not be allowed to go below #abj ,f4 at any time while it is being used4 ,when the cheeses are taken from their molds1 each is put into the warm whey for two minutes1 then removed and dressed4 ,for dressing ,edam cheese1 the ordinary cheese bandage cloth is used4 ,this is cut into strips1 which should be long enough to reach entirely around the cheese and overlap an inch or so1 and which should be wide enough to cover all but a small portion of the ends of the cheese when put in place4 ,before putting on the bandage1 all rough projections should be carefully pared from the cheese4 ,in putting on1 the cheese is held in one hand and the bandage is wrapped carefully around the cheese1 so that the whole is covered1 except a small portion on the upper and lower surface of the cheese4 ,these bare spots are covered by small pieces of bandage cloth of a size sufficient to fill the bare surface4 ,the bandage is kept wet with the warm sweet whey1 thus facilitating the process of dressing4 ,after each cheese is dressed1 it should be replaced in the dressing mold1 care being taken that the bandage remains in place and leaves no portion of the surface of the cheese uncovered and in direct contact with the mold4 ,the cheese is then put under continual pressure of #fj to #abj pounds and kept for six to twelve hours4 #ahe4 ,salting and curing ,edam4--,there are two methods which may be employed in salting1--dry and wet4 ,in dry-salting1 when the cheese is finally taken from the press1 it is removed from the press mold1 its bandage is removed completely1 and the cheese placed in another mold1 quite similar1 known as the salting mold4 ,each cheese is placed in a salting mold with a coating of fine salt completely surrounding it4 ,the cheese is salted in this way once each day for five or six days4 ,each day the cheese should be turned when it is replaced in the mold1 so that it will not be rounded on one end more than the other4 ,in the method of wet-salting1 the cheese is placed in a tank of salt brine1 made by dissolving common salt in water in the proportion of about #a pound of salt to #b quarts of water4 ,each cheese is turned once a day and should be left in the brine seven or eight days4 ,when the cheese is taken from the salting mold or salt bath1 it is placed in warm water and given a vigorous1 thorough brushing in order to remove all slimy or greasy substances that may have accumulated on the outer surface4 ,when the surface is well cleansed1 the cheese is carefully wiped dry with a linen towel and placed upon a shelf in the curing-room4 ,in being put on the shelves1 the cheeses should be placed in contact so as to support one another1 until they have flattened out at both ends so much that they can stand upright alone4 ,then they are moved far enough apart to allow a little air space between them4 ,another method of securing the flattened ends is to support each cheese on opposite sides by wedge-shaped pieces of wood4 ,after being placed on the shelves in the curing-room1 they are turned once a day and rubbed with the bare hand during the first month1 twice a week during the second month and once a week after that4 ,when any slimy substance appears on the surface of the cheese1 it should be washed off at once with warm water or sweet whey4 ,the special conditions of the curing-room will be noticed in detail below4 ,when the cheeses are about two months old1 they can be prepared for market in the following manner3 ,they are first made smooth on the surface by being turned in a lathe or in some other manner1 after which the surface is colored4 ,for coloring1 some carmine is dissolved in alcohol or ammonia to secure the proper shade1 and in this color-bath the cheeses are placed for about one minute1 when they are removed and allowed to drain1 and as soon as they are dry the outside of each cheese is rubbed with boiled linseed oil1 in order to prevent checking4 ,they are then wrapped in tin-foil1 which is done very much like the bandaging4 ,care must be taken to put on the tin-foil so that it presents a smooth1 neat appearance4 ,the cheeses are finally packed in boxes1 containing twelve cheeses in each box1 arranged in two layers of six each with a separate partition for each cheese4 #ahf4 ,equipment for making ,edam cheese4--,careful attention must be given to the moisture and temperature of the curing-room4 ,this room should be well ventilated1 quite moist and its temperature kept between #ej and #fe ,f4 ,these are conditions not easy to secure in any ordinary room4 ,some form of cellar is best adapted for these conditions4 ,the amount of moisture can be determined by an instrument known as a hygrometer4 ,in a curing-room suited for ,edam cheese1 the moisture should be between #he and #ie per cent1 or a little short of saturation4 ,when the temperature is between #ej and #fe ,f41 the moisture is between #he and #ie per cent if the wet-bulb thermometer is from #a to #b ,f4 7or to #a ,c47 below the dry-bulb thermometer4 ,cheese will check or crack and be spoiled for market1 if the degree of moisture is not kept high enough4 ,aside from the molds1 press and salting vat1 the same apparatus that is used in making ,cheddar can be used for ,edam cheese4 ,the pressing mold is turned preferably from white wood or1 in any case1 from wood that will not taint4 ,each mold consists of two parts2 the lower constitutes the main part of the mold1 the upper portion is simply a cover4 ,the lower portion or body of the mold has several holes in the bottom1 from which the whey flows when the cheese is pressed4 ,care must be taken to prevent these holes being stopped up by curd4 ,this part of the mold is about six inches deep and six inches in diameter across the top4 ,the salting mold has no cover and the bottom is provided with only one hole for the out-flow of whey2 in other respects it is much like the pressing mold4 #ahg4 ,qualities and yield of ,edam cheese4--,the flavor of a perfect ,edam cheese is difficult to describe4 ,it is mild1 clean1 and pleasantly saline4 ,in imperfect ,edams1 the flavor is more or less sour and offensive4 ,in body1 a perfect ,edam cheese is solid1 rather dry and mealy or crumbly4 ,in texture1 it should be close and free from pores4 ,in the experiments here reported the amount of fat in #ajj pounds of the partially skimmed-milk varied from #b4de to #c4bj pounds and averaged #b4gg pounds4 ,of this amount1 from #j4cj to #j4ea pound of fat was lost in the whey1 with an average of #j4ci pound4 ,the yield of cheese from #ajj pounds of milk varied from #i4fj to #aa4hb pounds and averaged #aj4ef pounds4 #ahh4 ,gouda cheese4#hf--,this ,dutch variety is a sweet-curd cheese made from whole milk4 ,in shape1 the ,gouda cheese is somewhat like a ,cheddar with the sharp edges rounded off and sloping toward the outer circumference at the middle from the end faces4 ,they usually weigh #aj or #ab pounds1 though they vary in weight from #h to #af pounds4 ,they are largely manufactured in southern ,holland1 and derive their name from the town in which they were first made4 ,fresh sweet milk that has been produced and cared for in the best possible manner should be used4 #ahi4 ,method of manufacture4--,the processes of manufacturing ,gouda cheese are as follows3 ,treatment of milk before adding rennet4--,the temperature of the milk should be brought up to a point not below #hh ,f4 nor much above #ij ,f4 ,when the desired temperature has been reached and has become constant1 the coloring matter is added4 ,one ounce of cheese color for about #abjj pounds of milk may be used4 ,the coloring matter should be thoroughly incorporated by stirring before the rennet is added4 ,addition of rennet to milk4--,the rennet should not be added until the milk has reached the desired temperature 7#hh to #ij ,f47 and this temperature has become constant4 ,the milk should be completely coagulated1 ready for cutting1 in fifteen or twenty minutes4 ,the same precautions should be used in adding rennet as those previously mentioned in connection with the manufacture of ,edam cheese4 ,cutting the curd4--,the curd should be cut when it is of about the hardness generally observed for cutting in the ,cheddar process4 ,the cutting is done as in the ,cheddar process except that the curd is cut a little finer in the ,gouda cheese4 ,curd should be about the size of peas or wheat kernels when ready for press and as uniform in size as possible4 ,treatment of curd after cutting4--,after the cutting is completed1 heating and stirring is begun at once4 ,the heating and constant stirring is continued until the curd reaches a temperature of #ajd ,f41 which should require from thirty to forty minutes4 ,when the curd becomes rubber-like in feeling1 the whey should be run off4 ,the whey should be entirely sweet when it is removed4 ,pressing and dressing ,gouda4--,after the whey is off1 the curd is put in molds at once without salting 7,fig4 #bh74 ,pains should be taken in this process to keep the temperature of the curd as near #ajj ,f4 as possible4 ,each cheese is placed under continuous pressure amounting to ten or twenty times its own weight and kept for about half an hour4 ,the first bandage is put on in very much the same manner as in ,edam cheese making4 ,the cheese is then put in press again for about one hour4 ,the first bandage is then taken off and a second one like the first put on with great care1 taking pains to make the bandage smooth1 capping the ends as before4 ,the cheese is then put in press again and left twelve hours or more4 ,illustration3 ,,fig4 #bh4--;,gouda cheese mold4 ,salting and curing4--,when ,gouda cheese is taken from the press1 the bandage is removed and it is placed for twenty-four hours in a curing-room like that used for ,edam cheese1 as previously described4 ,each cheese is then rubbed all over with dry salt until the salt begins to dissolve1 and this same treatment is continued twice a day for ten days4 ,at the end of that time1 each cheese is carefully and thoroughly washed in warm water and dried with a clean linen towel4 ,the cheeses are then placed on the shelves of the curing-room1 turned once a day and rubbed4 ,the temperature and moisture are controlled as described in the curing process of ,edam cheese4 ,if the outer surfaces of the cheese become slimy at any time1 they are carefully washed in warm water and dried with clean towels4 ,under these conditions1 cheese ripens in two or three months4 #aij4 ,equipment for ,gouda cheese4--,the molds1 press and curing-room are the only equipment needed in the making of ,gouda cheese that differ from that employed in making ,cheddar cheese4 ,the mold used for ,gouda cheese consists of two portions1 which are shown separately in ,fig4 #bh4 ,these molds are made of heavy pressed tin4 ,the inside diameter at the middle is about #aj inches1 that of the ends about #f inches4 ,the height of the mold is about #e inches1 and this represents the thickness of the cheese1 but by pushing the upper down into the lower portion1 the thickness can be decreased as desired4 #aia4 ,composition and yield of ,gouda4--,in work with milk averaging #d4b per cent of fat there were lost in the whey from #j4bi to #j4dc per cent with an average of #j4ce per cent of fat4 ,the loss of fat appears to be not much greater than the average loss met with in cheese factories in making ,cheddar cheese4 ,from #ajj pounds of milk1 there were made from #aa4fj to #ac4ce pounds of green cheese1 with an average of #ab4ej pounds4 ,the percentage of water in the experimental cheese varied from #da4be to #de4dc per cent and averaged #dc4ej per cent4 ,,chapter ,,xii ,,cheddar ,,cheese-,,making ,cheddar is the best known cheese throughout the ,united ,states and the one most commonly made in factories4 ,the ,cheddar process was brought to ,america by ,english immigrants4 ,similar to ,cheddar cheese are ,pineapple1 ,english ,dairy1 ,sage cheese1 skimmed-milk and ,california ,jack cheese made in this country1 and ,derbyshire1 ,leicestershire1 ,wensleydale and ,cheshire made in ,england4 ,the ,cheddar cheese process as employed in the factories to-day has been modified and improved since it was first introduced into this country by the early immigrants4 ,the following description#hg includes only the practices as found in the factories to-day if whole milk is used4 ,skimmed-milk ,cheddar cheese is discussed later4 #aib4 ,the lot-card4--,the ,cheddar process involves several hours of manipulation and includes many details which should be closely and accurately observed and recorded4 ,the necessity of carrying observations of several different factors at the same time makes a scheme of recording data essential to convenient work4 ,for this purpose1 a lot-card for ,cheddar cheese is introduced here and the pages given to particular factors are indicated in the space intended for the recording of observations4 ,the manufacture of ,cheddar cheese is a complicated process1 because several factors must be given attention at the same time4 ,a careful record of the observations of each step in the successive handling of each lot of milk puts the operator in possession of a permanent record of his experience4 ,this record has several uses4 ,it may help to convince patrons of the importance of eliminating faults in the milk2 it furnishes the cheese-maker a cumulative record of his experiences in handling milk with special qualities1 such as high or low fat-content1 over-acidity or taints4 ,since ,cheddar ripening covers a period of weeks and months1 no operator can remember particular lots of milk sufficiently well to be able to use his experience on the interpretation of the qualities found in the ripened product4 ,illustration3 ,,fig4 #bi4--;,delivering milk to the cheese factory4 #aic4 ,the milk4--,it is the usual practice to deliver the milk to the cheese factory each morning 7,fig4 #bi74 ,the night's milk is cooled and kept clean and cold until delivered at the factory4 ,it is advisable not to mix the cold night's milk and the warm morning's milk1 but to deliver them in separate cans to the cheese factory at the same time4 ,the milk is weighed1 sample for fat test taken and then run into the vat 7,fig4 #cj74 ,the receiving or taking in of the milk is one of the most important parts of the cheese factory work4 ,it is practically as important as the actual manufacturing of the cheese4 #ba ,,cheese4 ,this card must remain with lot 44444444444 from the milk room until the finished product is ready to leave the building1 then it should be handed to instructor4 ,,making ,day and ,date 44444444444444444444444444444444 ,vat 444444444444444 ,milk ,used ,milk 444444444444444444444444444444444444 ,appearance of ,milk 4444444444444444 444444444444444444444444444444444444 ,odor 444444444444444444444444444444 444444444444444444444444444444444444 ,taste 44444444444444444444444444444 ,total pounds 444444444444 ,weather conditions 4444444444444444 ---------------------------------------- -------------------------------- 44444444444 fat 44444444444lbs4 fat ,starter ,kind used44444444444444444444444444 4444 solids not fat 4444lbs4 s4n4f4 ,flavor44444444444444444444444444444 ,acidity4444444444444444444444444444 4444 casein 4444lbs4 casein4 ,amount used4444444444 used4444444 ---------------------------------------- --------------------------------- ,time of ,minutes ,acid ,temperature adding starter 444444 ,in ,milk of milk when received when starter added444 adding rennet 444444 when received444444444444 when rennet added4444 before adding starter4444 when whey removed4444 coagulation 444444 after adding starter44444 at pressing4444444444 when rennet added44444444---------------------- cutting 444444 ,rennet ,test when milk received444 turn'g on steam 444444 ,in ,whey after adding starter4 after curd is cut4444444 when rennet added4444 turn'g off steam444444 at dipping44444444444444 ---------------------- at packing44444444444444 ,hot ,iron ,test dipping 444444 at milling at dipping44444444444 at milling at packing44444444444 packing 444444 at salting at salting44444444444 ---------------------------------------- -------- milling 444444 ,condition of ,curd salting 444444 when cut4444444444444444444444444444444444444 444 when packed4444444444444444444444444444444444 444 hooping 444444 when milled4444444444444444444444444444444444 444 when salted4444444444444444444444444444444444 444 pressing 444444 when pressed444444444444444444444444444444444 444 ---------------------------------------- --------- dressing 444444 ,amount per ,color ,rennet ,salt #ajjj lbs4 milk 444444444444444444444444444 ,total time from 4444 setting to pressing ,total ,amount 444444444444444444444444444 ---------------------------------------- ----------------------------- fat in lbs4 fat estimated ,if comments are added on 4444444whey 4444444 so lost4 reverse side1 put cross here444444444444 of total milk ,work and 4444fat lost in whey ,observations by4444444444444444444444444 ,assisted by44444444444444444444444444444444444444 4444444444444444444444444 ---------------------------------------- ---------------------------------- ,,yield ,day and ,date4444444444444444444444444 ,time44444444444444444444444 ,serial ,weight of cheese when removed from press to curing room1444444lbs4 ,no4444 lbs4 milk for ,kind of cheese made lbs4 cheese per 4444444444one lb4 cheese4 4444444444444444444 444444#ajj lbs4 milk lbs4 cheese for one ,no4 of cheese made4 lbs4 cheese for one 4444444444lb4 fat in milk4 4444444444444444444 4444lb4 total solid ,if comments are added on reverse side put cross here44444444444 ,work and observations by44444444444444444444444444444444444444 444444444444 ---------------------------------------- ---------------------------------- ,arranged by ,w4 ,w4 ,hall4 ,illustration3 ,,fig4 #cj4--,receiving1 sampling1 weighing and running the milk into the cheese vat4 ,any milk high in acid or with a bad flavor should be avoided4 ,it is often bad policy to reject the milk1 for a neighboring factory will accept it and the factory not only loses the milk but also the patron4 ,factories should have an agreement to prevent this4 ,the acidity can be determined by the acid test1 but the detection of flavors must be made by the cheese-maker himself with the aid of smell and taste4 ,many of the bad flavors in the cheese can be traced to the poor quality of the milk4 ,one of the worst qualities in milk and cheese is the presence of gas-producing organisms4#hh ,any milk which shows gassy fermentation should be rejected1 for it is difficult to make cheese from this and at best there will be a large loss during the manufacturing process4 ,the cheese may have a bad flavor and develop pin-holes and in extreme cases may puff up like a ball4 ,the person receiving the milk should talk to the farmers or dairy-men about the proper care of the utensils and milk4 ,he must see that the cans are kept clean4 ,one very bad practice is to deliver milk and take home whey in the same cans4 ,the cans1 as they are brought back from the cheese factory full of whey1 are often left in the barn or near a hog-pen until the whey is fed4 ,unless such cans are emptied immediately on returning to the farm and then rinsed out with cold water1 thoroughly washed and scalded1 bad flavors may develop in the cheese4 ,it is thought that this causes fruity or sweet flavor1 which resembles that of fruits such as raspberries1 strawberries or pineapples4 #aid4 ,ripening the milk4--,a slight development of acidity is required3 7a7 to obtain the formation of a firm curd2 and 7b7 to establish immediate dominance of a desirable type of lactic organism which will produce the large amount of acid required later in the cheddaring process4 ,the development of this acidification before the addition of rennet is known as the ripening of the milk4 ,the extent of ripening advised by different schools of makers has varied from an acidity of #j4bj of #a per cent or even slightly higher percentage titrated as lactic acid1 to about #j4ag of #a per cent as now preferred by some of the most successful groups of workers4 ,the ripeness of the milk can also be determined by the use of the rennet test4 ,the milk may be ripened by allowing the lactic organisms already present in the milk to develop naturally4 ,this requires considerable time and while the lactic acid-forming bacteria are developing1 other and undesirable fermentations may be taking place1 so that the good results which should follow the uninterrupted development of the lactic acid-forming organisms are lost4 ,starter is commonly used to produce the desired ripening of the milk4 7,for the preparation of starter see ,chapter ,,iv47 ,illustration3 ,,fig4 #ca4--,steel cheese vat4 ,some makers put the starter into the empty vat 7,fig4 #ca7 and add the milk as it is received2 others add it to the total volume of cold milk and then begin to heat it4 ,whenever the starter is used1 it should be strained to remove lumps4 ,these lumps might cause a mottled color in the cheese4 ,the best practice calls for an acidity or a rennet test of the mixed milk after it has been brought to the setting temperature in the vat4 ,with milk tested at this stage and the volume of milk in the vat known1 the cheese-maker is able to calculate closely the amount of starter needed4 ,when the quantity of starter to use is in doubt1 the amount added should be under rather than over the estimate1 since the need of more can be determined by making frequent rennet and acid tests in a very few minutes without damage to the cheese4 ,if too much starter has been used1 acid or sour cheese is usually obtained1 with loss in market quality4 ,an over-development of acidity at any stage of the manufacturing process affects the flavor1 body and texture1 color and finish of the cheese4 ,the product is known as a sour cheese1 and can usually be identified by its sour taste and smell4 ,a sour cheese while curing will seldom develop a normal ,cheddar flavor and the texture will be hard and harsh and very brittle4 ,the body will not be smooth but harsh and grainy4 ,the over-development of acid will show by fading or bleaching the color4 ,a sour cheese usually leaks whey for a few days after being placed on the curing-room shelves4 ,ripening the milk is one of the most important parts of cheese-making4 ,proper ripening places the acid fermentations under the control of the cheese-maker so that he may know what results will follow his labors4 ,the operator can control the acidity while ripening the milk1 but after the rennet is added all control of the acidity is lost4 ,from that time1 the moisture must be regulated in proportion to the acidity4 ,before setting1 the milk should be ripened to such a point as to leave at least two and one-half hours from the time that the rennet extract is added until the acid development has reached the stage at which it is necessary to remove the whey4 ,by the acid test the milk may vary from #j4af to #j4ah of #a per cent1 but no definite statement can be given for the rennet test4 ,this can be determined only by comparison from day to day4 ,for operation of rennet test see ,chapter ,v4 ,during this period of two and one-half hours1 the curd is formed1 then cut1 and the temperature is raised from #hd or #hf ,f4 7the temperature at which the rennet extract is added7 to about #ih to #ajj ,f4 ,the curd must be kept agitated so that the particles will not mat together2 this is necessary to obtain sufficient contraction of the particles of curd with the proper reduction of water-content4 ,if the milk becomes too ripe 7too sour7 before the rennet is added1 there will not be sufficient time for these steps to take place naturally4 ,in such cases special means are required to firm the curd4 ,these result in a loss of both quality and quantity of cheese4 ,on the other hand1 if the milk is not ripened1 but the rennet extract added1 regardless of the acid development1 one of the important natural forces for expelling the moisture is lost4 ,the time required for the particles of curd to contract is much prolonged1 the expulsion of whey is usually inadequate and the curd remains in a soft or wet condition4 ,using too much starter is almost equally bad1 for although it hastens the making process1 it produces a sour or acid cheese4 #aie4 ,setting or coagulating4--,the milk for ,cheddar cheese-making is heated to #hf to #hh ,f4 or occasionally a slightly lower temperature4 ,this temperature is found by experiment to give the texture of curd most favorable for the desired results4 ,although some cheese-makers work as low as #hd ,f41 the texture of such curd is too soft and coagulates too slowly4 ,the very slight change of #b ,f4 produces curd which coagulates more quickly and is tougher and firmer4 ,if the cheeses are to be colored1 the color should be added after all the starter4 ,it should be thoroughly and evenly mixed with the milk to insure an even color in the cheese4 ,if the color is added before the starter1 there are likely to be white specks in the cheese1 on account of the coagulated casein in the starter4 ,the amount of color to use depends on the tint desired in the cheese4 ,it varies from #a_/c to ounce to #ajjj pounds of milk for a light straw color to #a to #b ounces for #ajjj pounds of milk for a deep red color4 ,enough rennet should be used to produce a curd firm enough to cut in twenty-five to thirty-five minutes4 ,the necessary amount will vary with the strength of the rennet extract itself1 with the acidity1 the temperature1 the nature of the lot of milk1 and with the individual aims of the maker in which he adjusts the other factors to his preferences as to rapidity of rennet action4 ,with the usual commercial extract1 the needed amount ranges from #b4e to #d ounces for #ajjj pounds of milk4 ,as for all varieties of cheese1 the rennet extract should be diluted in cold water at about one part rennet to forty parts water and thoroughly stirred into the milk4 7,see ,chapter ,v47 #aif4 ,cutting4--,the object of cutting is to obtain an even expulsion of the moisture from the curd4 ,the curd is cut as soon as it becomes firm enough4 ,to determine this1 various tests may be used4 ,some operators test it by pressing it away from the side of the vat1 considering it ready to cut when it separates cleanly from the metal4 ,the test most commonly used is to insert the index finger obliquely into the curd1 then to start to split the curd with the thumb and finally to raise the finger gently2 if ready to cut1 the curd will split cleanly over the finger and clear whey will separate to fill the opened crack4 ,another arbitrary but more or less satisfactory rule is that the time from adding the rennet until cutting should be two and one-half times that from the addition of rennet until the first sign of coagulation is observed4 ,the condition of the curd itself is the best guide to show when it is ready to cut4 ,the condition of the curd is constantly changing1 so that in a large vat1 if the cutting is not begun until the curd is in the best condition1 by the time the last of the curd is cut it will be too hard or firm4 ,it is better to begin while the curd is a trifle too soft so that the cutting will be taking place while the curd is at the proper stage4 ,at best the last of the curd may become too hard4 ,if too hard1 it will break ahead of the knife instead of cut4 ,breaking causes more fat loss than cutting because there is more surface exposed and hence more fat globules4 ,the softer the curd when cut1 the quicker and easier the moisture can be expelled4 ,if the curd is cut when soft1 care must be exercised not to stir it too hard immediately after cutting4 ,soft curd breaks very easily4 ,when the curd is cut soft and then stirred vigorously1 there is a larger loss of fat than when the curd becomes hard before it is cut4 ,two knives are used to cut the curd4 7,see ,fig4 #aa47 ,these knives may have either wire or blades for cutting4 ,the space between the wires or blades varies from #e_/af to inch4 ,knives used should have blades or wires close enough together to cut the pieces as small as desired1 without a second cutting4 ,when the curd has to be cut a second time it usually results in pieces of uneven sizes1 because the pieces already cut cannot be evenly split in two4 ,one set of knives has horizontal and the other perpendicular blades or wires4 ,the curd is cut the long way of the vat with the horizontal knife and lengthwise and crosswise with the perpendicular knife so that the result is small cubes or oblongs of curd4 ,some cheese-makers prefer to use one knife first and some the other1 but the result should be a curd cut into pieces of uniform size4 ,the smaller the particles of curd or cubes are cut1 the quicker the curd will firm up or cook4 ,if not cut uniformly1 the changes taking place later in the curd particles will not be uniform1--the small pieces will be hard and dry while the large ones will be soft and mushy4 ,illustration3 ,,fig4 #cb4--,the proper way to put the knife into the curd4 ,care should be taken to let the knife cut its way into the curd 7,fig4 #cb74 ,if the knife is pushed into the curd1 it will break it and cause a large loss of fat4 ,the same is true when taking the knives out of the curd4 ,the loss of fat due to cutting is very similar to the loss of sawdust when sawing a board4 ,it may be considered a necessary evil4 ,the loss due to cutting is about #j4c of #a per cent of fat in the whey and the loss of casein about #j4a of #a per cent in the whey4 ,illustration3 ,,fig4 #cc4--;,acme curd rake4 ,illustration3 ,,fig4 #cd4--,mc,pherson curd agitator4 #aig4 ,heating or cooking the curd4--,after the curd is cut1 the pieces 7cubes7 rapidly settle to the bottom of the vat and tend to mat together4 ,to prevent this1 the curd must be kept stirred4 ,when stirring first begins1 the curd is soft and very readily broken4 ,some cheese-makers prefer to stir by hand for the first few minutes after cutting1 while the curd is soft4 ,the importance of careful handling can hardly be over-emphasized4 ,no matter how well the curd has been cut1 if the stirring is performed in a careless manner in the early stages1 it will be broken into uneven sized pieces and a considerable loss of fat will result4 ,a wooden hay rake or a ,mc,pherson curd agitator 7,figs4 #cc1 #cd7 may be used to stir the curd4 ,mechanical curd agitators are used in some cheese factories4 ,there are several makes4 7,see ,fig4 #ce47 ,these agitators save much hand labor1 although some stirring by hand must be done in connection with them4 ,the mechanical agitators do not stir the curd in the corners of the vat2 this must be done with the hand rake4 ,it is the usual practice to stir the curd immediately after cutting for five to ten minutes before the mechanical agitators are used4 ,this is necessary to give the curd a slight chance to firm as the mechanical agitators tend to break it up4 ,after cutting1 a thin film forms on each piece of curd4 ,this film holds the curd particles1 especially the fat4 ,breaking the films on the cubes causes loss of fat4 ,if lumps form at the early stage1 by matting of the curd particles1 violent stirring is required to separate them4 ,when such lumps are broken up1 new cleavage lines are formed with loss of fat1 because the original films surrounding the soft curd fuse so firmly that the curd cubes do not separate but actually break4 ,new surfaces are thus formed with consequent fat loss4 ,rapid shrinkage with expulsion of whey takes place during the first few minutes of gentle agitation4 ,before any heat is applied to the vat1 sufficient whey should have separated or formed to float each piece of curd separately4 ,this will require ten to fifteen minutes from the time of cutting4 ,illustration3 ,,fig4 #ce4--,two types of mechanical curd agitators4 ,thus far the first of three distinct factors which expel the moisture from the curd has been considered3 7#a7 the action of the rennet2 7#b7 the development of the lactic acid2 and 7#c7 the application of heat4 ,these forces must have time to act naturally4 ,if heat is applied too soon after the curd is cut or if the temperature is raised too rapidly1 it causes a thick film to form on the pieces of curd which interferes with the escape of the whey4 ,the outside of the curd becomes firm but the inside remains very soft4 ,a curd which is cooked on the outside only feels firm when stirred by hand in the whey1 but when a handful is squeezed the soft centers are noticed4 ,to firm such curd masses requires violent stirring1 which will break the thick tough film4 ,this allows the moisture to escape and also increases the fat loss4 ,the rapidity of heating should depend on the condition of the curd and the amount of acid developed4 ,the heat should keep pace with these4 ,when ready to raise the temperature1 the least amount of steam possible should be allowed to pass through the valve4 ,this should raise the temperature very gradually4 ,if heat is applied too quickly at first1 it will cause the curd to lump4 ,a safe rule is to raise the temperature one degree in the first five minutes after the steam has been turned on4 ,the heating should progress slowly until the whole mass of curd in the vat has reached a temperature of #ij to #ib ,f4 ,the usual temperature to which the curd is heated or cooked is #ih ,f4 to #ajj ,f4 ,the lower the temperature that can be used and properly firm the curd1 the better will be the body of the cheese4 ,if the curd is heated too high1 it will become hard1 which causes a dry hard corky cheese4 ,after this temperature has been reached1 there is not such a tendency for the curd particles to stick together nor are they so easily broken in stirring4 ,it should require1 under normal conditions1 not less than thirty to forty-five minutes1 from the time the steam is turned on1 to raise temperature of the curd from the setting temperature to that necessary to firm the curd4 ,if a shorter time is allowed to raise the temperature1 the curd will not have opportunity to contract naturally4 ,the temperature required to expel the moisture properly varies with the percentage of fat in the milk4 ,if rich in fat 7#d4e to #e4e per cent7 milk requires a temperature of #ih to #ajd ,f4 to firm the curd1 while the same result can be accomplished with milk testing #c4j to #c4e per cent fat at a temperature of #id to #if ,f4 ,a higher temperature is needed in winter than in summer because the milk is usually richer in fat4 ,in a water-jacketed vat1 allowance must always be made for the rise in temperature due to the water surrounding it4 ,the water may be removed if there is danger of the temperature going too high4 ,however1 it is better to gauge the heat so that the water may be left1 as this helps to hold the curd at an even temperature1 especially in cold weather4 ,in a steam-heated vat there is not so much danger of the temperature running up4 ,the stirring must be kept up after the steam has been turned off until the curd has reached such a stage of contraction that it will not readily pack or mat in the bottom of the vat4 ,after the curd reaches this stage it may be allowed to settle to the bottom and stirred only occasionally until it is time to remove the whey4 ,if the cheese room is not warm and there is danger of the curd cooling1 a cover should be placed on the vat4 ,the curd should not be allowed to settle for more than fifteen minutes without stirring to keep each piece separate4 ,this is necessary to obtain uniform contraction of all curd masses4 #aih4 ,removing the whey4--,to permit the normal changes in the curd to take place naturally1 two and one-half hours from the time the rennet extract is added is ordinarily required before the whey is drawn4 ,the time of removing the whey is determined by two factors3 one1 the acid development1 and the other1 the firmness of the curd4 ,for the best results1 it is better to have the firmness of the curd a trifle ahead of the acid development4 ,when the proper acid development has been reached1 the whey must be removed1 regardless of the firmness of the curd4 ,if the curd has not become firm enough by natural forces1 when the acid development has reached the proper stage to remove the whey1 it must be firmed by other means4 ,if it is not firm enough1 either by natural or artificial means1 when the whey is removed1 a sour cheese is the result4 ,the acid development should not be allowed to go beyond #j4af to #j4ai of #a per cent acidity in the whey by the acid test or #a_/af to #a_/h of an inch of acid on the hot-iron test1 before the whey is removed4 #aii4 ,hot-iron test4#hi--,this test is employed to determine the amount of acid in the curd4 ,a piece of iron1 such as an iron pipe two feet long1 is heated in the fire to proper temperature4 ,if the iron is too hot it will burn the curd1 and if not hot enough the curd will not stick to the iron4 ,when hot1 it is taken from the fire and wiped clean with a cloth4 ,a handful of curd is taken from the vat and squeezed dry1 either in the hand or in a cloth4 ,this curd is carefully pressed against the hot iron and drawn away4 ,if the iron is at the right temperature and the curd has sufficient acid development1 the curd will stick to the iron and when pulled away will form fine threads4 ,the length of these threads determines the amount of acid in the curd4 ,the acid is usually spoken of in terms of the length of threads1 as #a_/h inch of acid1 inch of acid and the like4 ,the curd must have a slight development of acid before it will stick to the iron4 ,this test takes advantage of the peculiar properties#ij of curd which are produced by the action of the acid on the casein4 #bjj4 ,firmness of the curd4--,the cheese-maker must be able to judge the firmness of the curd by physical examination4 ,the particles of curd should have shrunken to about one-half their original size and should be of uniform consistency throughout2 they should not have any soft centers4 ,the curd should be firm and springy4 ,when a double handful is pressed and suddenly released1 the curd particles should spring apart4 ,the curd should have a shotty feeling when in the whey4 ,if the curd has attained the proper firmness1 and the acid has not reached the correct stage to remove the whey1 it may be left in the whey until sufficient acid development has been attained4 ,this is liable to cause the curd to become too firm and to result in a hard dry cheese4 ,if there is no evidence of the presence of undesirable organisms1 such as bad odors1 or gas holes in the curd1 it is better to remove the whey and develop the acid when the curd is in the pack4 ,the pack refers to the first piling of the curd4 ,illustration3 ,,fig4 #cf4--,whey siphon with strainer4 ,the whey may be removed either by means of a faucet or gate in the vat or by a siphon 7,fig4 #cf74 ,with either form of removal a whey-strainer 7,fig4 #cg7 should be used to prevent loss of curd particles4 ,it requires considerable time for the whey to escape from a large vat4 ,after the curd has been heated to the proper temperature1 it is well to remove a portion of the whey4 ,in doing this the surface of the whey should not be drawn down quite to the top of the curd4 ,when ready1 the remaining whey can be quickly removed4 ,illustration3 ,,fig4 #cg4--,whey strainer with spout to fit into the gate in the vat4 ,if it is decided that the curd is not firm enough1 when the whey is drawn down to the surface of the curd and the acid has developed sufficiently1 the curd should be firmed up in the whey by stirring it vigorously by hand before the remainder of the whey is removed4 ,this is commonly called hand stirring4 ,this difficulty results either from the use of too much starter or from holding the milk until too much acid development has taken place before adding the rennet4 ,hand stirring accomplishes what natural forces would accomplish if given sufficient time4 ,if the curd does not firm naturally in the whey1 there is a large loss of fat and other solids1 because the pieces of curd will have to be broken up to allow the water to escape from the soft centers of these masses4 ,this loss can usually be reduced by firming the curd in the whey or adding water rather than by stirring without either water or whey4 ,if the curd is not properly firmed1 it carries extra whey into the cheese4 ,with the increase in whey1 the amount of milk-sugar carried into the cheese increases4 ,this extra milk-sugar attacked by bacteria produces an excess of lactic acid1 which results in sour cheeses4 ,this explains why the curd is placed beyond the danger of over-development of acid by removing so large a portion of the whey4 ,if the curd is properly firmed in the whey and the whey is removed before too much acid has developed1 it is impossible to make a sour cheese4 #bja4 ,gathering the curd together4--,before the last of the whey has been removed1 the curd should be pushed back from the faucet into the upper two-thirds of the vat and spread in an even layer4 ,this layer should be six to eight inches thick4 ,the curd can be pushed back with the rake or a board which will fit crosswise in the vat1 in which are many holes4 ,as soon as the whey has been removed so that there is not enough to wash the curd into the lower part of the vat1 the vat should be tilted and a ditch eight to ten inches wide cut in the curd through the center4 ,the curd from the ditch should be removed to either side and spread evenly4 ,as soon as all the whey has been removed1 the pieces of curd scattered about in the vat should be gathered up and placed with the remainder4 ,in some factories1 instead of matting the curd in the vat1 a curd sink is used4 ,this is a wooden receptacle about the size of the vat but not so deep1 with a slatted false bottom4 ,it is fitted with castors so that it can be easily moved about4 ,a cloth is placed in the sink and the curd and whey are dipped upon the cloth4 ,the whey escapes very rapidly through the cloth4 ,the curd sink is an advantage in those cases in which it is desirable to remove the whey from the curd quickly1 such as high acid curds which have to be hand stirred to firm the curd4 ,the disadvantage lies in the work required to keep the sink and the large cloth clean4 #bjb4 ,matting or cheddaring is the distinctive feature of the ,cheddar process4 ,it is the piling and matting of the curd4 ,whether the curd is matted in the vat or in the curd sink1 the process is practically the same4 ,the object of cheddaring is three-fold3 7#a7 to control the incorporation of moisture2 7#b7 to control undesirable ferments1 if present in the curd2 7#c7 to develop the texture desired in the cheeses4 ,illustration3 ,,fig4 #ch4--;,a cheese knife4 ,after the curd in the vat has become matted so that the particles stick together1 the masses on either side of the central channel are cut crosswise into strips with a cheese knife 7,fig4 #ch74 ,the width of the strip depends on the water-content of the curd at this stage4 ,the more water1 the smaller should be the pieces of curd4 ,this allows the whey to drain away much more rapidly4 ,as soon as the strips of curd are cut1 they should be turned over or stood on edge4 ,a drain should be left along the middle line of the vat and on each side4 ,this permits the whey to run away freely4 ,if1 on the other hand1 the outlet is dammed up1 the curd may become whey-soaked4 ,this produces a soft mushy cheese which sometimes is acidy or sour4 ,after the curd is turned each time1 all crumbs of curd broken off should be brushed underneath the masses of curd so that they will mat with it4 ,they should never be placed on top of the curd because they will not unite but will become dry and hard4 ,if the crumbs are not kept brushed up1 they become dry and will cause an open textured granular cheese and possibly lumps in the cheese4 ,after the pieces of curd have been turned several times1 and the whey has fairly completely drained away1 they may be piled first two deep1 then three deep and so on1 the depth of the piling being gauged by the softness or amount of water in the curd and the temperature4 ,the higher the curd is piled1 the more water it will retain 7assimilate71 so that the amount of moisture in the curd is regulated by the size of the pieces into which it is cut and the rapidity and depth to which it is piled4 ,the curd should not be left too long from the time it is turned until it is turned again4 ,this period is usually about ten to fifteen minutes4 ,the moister the curd1 the more often it should be turned4 ,in turning1 care should be taken to keep the ends at the same temperature as the remainder4 ,this can be done by piling them inside1 thereby keeping them warm4 ,there is a tendency for the ends of the pieces of curd to remain granular and so cause an open-textured cheese4 ,during the cheddaring process1 the temperature should be reduced uniformly and gradually4 ,if there is danger of the curd becoming too cold1 the vat should be covered and a pail of hot water may be placed inside1 if it is deemed necessary4 ,the temperature of the curd should not be allowed to go below #he to #ij ,f4 ,if kept too warm1 the curd will become soft and plastic1 and if too cold1 it will not mat together4 ,while the curd is being turned and piled1 its physical properties are changing4 ,the acid develops4 ,when the cheddaring process is completed1 the curd should be elastic1 smooth and fibrous4 ,the curd should have the close meaty texture desired in the cheese4 ,if this step in the process is neglected1 defects may appear later in the body1 texture and flavor of the cheese4 ,attempts to pile the curd too fast result in a soft1 mushy1 open-textured product4 ,such cheese has mechanical holes1 in which moisture collects1 and so is likely to cause rot while curing4 ,if gas is detected either before or during the cheddaring process1 the curd should be piled until the gas holes are no longer round but flat4 ,if the gas holes are not flattened or obliterated during this process1 the cheeses will be very liable to puff on the shelves in the curing-room4 ,the curd should be handled until the gas holes flatten out evenly1 although this may require considerable time4 ,at best1 gassy curd will never produce the highest grade of cheese4 ,cheddaring or piling the curd is not thoroughly understood by most cheese-makers4 ,because the moisture contains the milk-sugar1 there is danger of having so much moisture present in the cheese that it will become sour from the action of the lactic acid-forming bacteria on the milk-sugar4 ,a cheese may be sweet when made and later become sour because it contains too much moisture or milk-sugar4 ,this is known as shelf souring4 ,for the proper cheddaring of a curd1 it is necessary that it be properly firmed in the whey4 ,if the moisture is not evenly incorporated1 the cheese will have a mottled color4 ,the pieces that have the more moisture will be lighter colored4 ,if the proper amount of moisture is not incorporated1 the cheese will be dry and hard1 and if too much1 soft and pasty4 #bjc4 ,milling the curd4--,the large pieces formed by the cheddaring process must be cut into small ones before the curd can be easily put into the hoop4 ,this is called milling4 ,properly milled curd can be salted evenly1 cools more quickly and uniformly and can be distributed evenly in the hoops4 ,the proper time to mill the curd is determined by its physical condition4 ,some curds will cheddar much more rapidly than others1 hence no definite length of time can be given4 ,curd1 when ready to mill1 should have a fibrous texture somewhat like the white meat of a chicken breast4 ,the pieces of curd should split very easily4 ,when cut1 the curd should show a close1 solid1 smooth interior4 ,the amount of lactic acid developed may vary within rather wide limits4 ,the hot iron may show strings to #a inch long4 ,the acidity 7by titration of the freshly separating whey7 may be #j4de to #j4fe of #a per cent4 ,if the curd has been properly made1 that is1 firmed up in the whey with the proper acidity so far1 acid development during the cheddaring process will take care of itself4 ,the physical condition remains the principal means of determining the time when the curd should be milled4 ,illustration3 ,,fig4 #ci4--;,gosselin curd-mill4 ,illustration3 ,,fig4 #dj4--;,barnard curd-mill4 ,illustration3 ,,fig4 #da4--;,junker curd-mill4 ,illustration3 ,,fig4 #db4--;,harris curd-mill4 ,there are many kinds and styles of curd-mills on the market4 ,gosselin1 ,barnard1 ,pohl1 ,junker1 ,victor1 ,harris are well-known kinds 7,figs4 #ci-db74 ,some are hand1 others power mills4 ,some of these tear the curd into pieces of unequal size1 others cut it into uniform pieces4 ,a mill that will do the work with the least possible pressure on the curd and which will cut it into small uniform-sized pieces is most desirable4 ,the ideal mill should release the least fat and leave the curd in the best condition to receive the salt4 ,it is impossible to run curd through any mill without exposing some fat on the freshly cut surfaces1 and if the curd is put under pressure1 more fat will be pressed out and lost4 ,cutting in the mill1 like cutting the curd after coagulation by rennet1 may be called a necessary evil4 ,there is an unavoidable mechanical loss which may be greater or less according to the mill used4 ,if the curd has been properly handled so that the water in it has become thoroughly assimilated 7properly incorporated71 this loss will be reduced to the minimum4 ,if the curd contains free moisture and many of the particles have soft interiors1 a stream of white whey will run down the vat as the curd masses are cut4 ,some samples of such white whey will test as high as #ae per cent fat4 ,this not only causes a loss in yield but in quality of cheese1 according to the amount of fat lost4 ,white whey is an indication of loss of fat4 ,if the proper amount of moisture is present and is so thoroughly incorporated in the curd that it can be separated only by evaporation1 the ideal condition has been reached4 ,while milling1 the cut curd should be stirred as fast as milled to prevent matting again and to allow odors to escape4 ,this stirring is usually performed with a curd fork 7,fig4 #dc74 ,at the same time the temperature will be lowered4 ,the milled curd should be spread evenly over the upper three-quarters of the bottom of the vat4 ,the flavor of the curd that has been made from tainted milk can be very much improved by stirring at this time so that air can enter4 ,illustration3 ,,fig4 #dc4--;,a curd fork4 ,a gassy curd1 which has been held until the holes have become flattened1 should be stirred very frequently during this stage to allow the gas to escape1 thereby improving the flavor4 #bjd4 ,salting4--,salt is added to ,cheddar curd for several purposes3 7#a7 for its taste2 7#b7 to aid in the removal of the whey and to harden and shrink the curd2 7#c7 to influence the fermentation by slowing down acidification1 checking the growth of unfavorable organisms and delaying ripening4 ,the salt should be pure4 ,it should be coarse-grained1 because the large grains dissolve more slowly and permit its absorption to a much larger extent than the fine-grained salt4 ,salt that dissolves slowly is1 therefore1 to be sought for this purpose4 ,the following factors must be considered in determining the amount of salt to be used3 7#a7 the amount of curd from the milk2 7#b7 the percentage of water in the curd2 7#c7 the acidity of the curd2 7#d7 the particular market form of cheese desired4 ,the custom of determining the quantity of salt by the weight of milk is an inaccurate practice4 ,the amount of salt should be based on the amount of curd4 ,if the amount of fat in the milk is known1 a fairly accurate estimate of the amount of curd can be made4 ,it would be more accurate to weigh the curd before salting1 but this is not practicable or necessary to insure a good quality of cheese4 ,the amount of salt varies from #a to #b pounds of salt to the curd from each #ajjj pounds of milk4 ,the salt should not be added directly after milling because1 at that time1 it would cause a large loss of fat4 ,after milling there should be time before salting for the freshly cut surfaces to dry or heal over4 ,when first milled the curd has a dry harsh feeling2 when ready to salt it will feel soft and mellow and some moisture can usually be squeezed out easily4 ,fifteen to twenty minutes from the time of milling are required before the curd is ready for the salt4 ,when ready1 the curd should be spread evenly over the bottom of the vat4 ,the salt should be carefully weighed1 and then applied1 evenly1 over the surface of the curd1 in two or three applications4 ,the curd should be thoroughly stirred after each application of salt4 ,while the salt is being dissolved and absorbed1 the curd should be stirred occasionally to prevent lumps from forming4 ,illustration3 ,,fig4 #dd4--,wilson press hoop4 ,a1 complete hoop2 ,b1 bottom cover with wide flange2 ,c1 top cover with narrow flange2 ,d1 closed body2 ,e1 bandager4 ,illustration3 ,,fig4 #de4--;,fraser press hoop4 ,a1 complete hoop2 ,b1 bandager2 ,c1 follower2 ,d1 fibrous press ring4 #bje4 ,hooping the curd4--,when the salt has become dissolved and the curd as soft and mellow as before the salt was added1 it is ready to be put into the hoop4 ,various sized hoops may be used1 depending on the desired size of the cheese4 ,two types are the ,wilson and the ,fraser 7,figs4 #dd1 #de74 ,with either type1 a dampened press cloth should be cut just to fit the bottom of the hoop4 ,a starched circle may or may not be used2 if used1 it should be placed on top of the press cloth4 ,the bandage now commonly employed is the seamless one which comes in the form of a tube of various sizes for different sized hoops4 ,the lengths of bandage cut for each hoop or cheese depend on the height of the cheese plus about one and one-half inches' lap on each end4 ,the bandage1 after being cut the desired length1 is placed on the part of the hoop made to hold it1 so that it is suspended about the side of the hoop and laps about one and one-half inches on the bottom4 ,the bandage should be free from ravelings and placed squarely in the hoop4 ,the hoop is now ready to fill with curd4 ,enough hoops should be prepared to hold all the day's curd as fast as it is ready4 ,in order to have all the cheeses as nearly as possible of the same size1 it is advisable to weigh the curd into the hoops4 ,the curd may be measured into the hoops1 but this is not so accurate4 ,the curd may be dipped with a flat-sided curd pail or a curd scoop into the hoops 7,fig4 #df74 ,illustration3 ,,fig4 #df4--;,curd scoop and pail4 #bjf4 ,pressing the curd4--,the natural changes sought in the curd require a period of at least five hours between the time of setting 7addition of the rennet7 and the pressing of the curd4 ,less time than this involves loss in yield and quality of the cheese4 ,in other words1 the time requirement for these changes cannot be ignored4 ,the object of pressing is not primarily to remove whey but to produce the physical conditions essential to ripening the cheese in a mass and put it in convenient form for handling4 ,the whey should have been removed during the cooking and cheddaring4 ,when ready for the press1 the temperature of the curd should be about #hj to #he ,f42 it should be brought down to this point during the milling1 salting and hooping processes4 ,if the curd is put to press too warm or too cold1 the following results may be expected3 ,too high temperature during pressing produces several faults1 as3 7#a7 ,favors the development of undesirable ferments4 7#b7 ,causes excessive loss of fat4 7#c7 ,gives the curd pieces a greasy surface so that they will not readily pass into a compact cheese4 ,if a cheese is greasy1 the bandages will not stick4 7#d7 ,favors the formation of mechanical holes in the cheese4 7#e7 ,causes seamy color in the cheese by the collection of fat between pieces of curd4 ,too low temperature has its difficulties1 such as3 7#a7 ,the pieces of curd will not fuse together4 7#b7 ,the rind does not form properly4 7#c7 ,it appears to cause mottled cheese4 ,illustration3 ,,fig4 #dg4--;,continuous pressure gang cheese-press4 ,illustration3 ,,fig4 #dh4--;,filling the hoops and pressing the curd4 ,the commonly used gang press may or may not have an arrangement to cause continuous pressure to be applied to the cheese 7,figs4 #dg1 #dh74 ,when fresh cheeses are first placed in the press1 the pressure should be applied very gradually4 ,the curd1 after being cut through the mill1 will have many exposed fat globules4 ,a heavy pressure at first will force out the whey set free by the extracting power of the salt4 ,the whey will carry away the exposed fat globules1 and therefore reduce the yield4 ,as soon as white whey starts from the hoops1 the increased application of the pressure should be stopped until the whey regains the appearance of clear brine4 ,more pressure can then be gradually applied until full pressure is reached4 ,the cheeses should remain under heavy pressure for one-half to one hour1 when they should be removed from the press and dressed4 #bjg4 ,dressing the cheese4--,when ready to dress the cheese1 the press is opened and the hoops turned down4 ,the hoops are opened so that the bandages can be lapped over the top of the cheeses about #a inches4 ,before turning a bandage down1 it should be carefully pulled up to remove any wrinkles from the sides of the cheese1 but not hard enough to pull it free from the bottom4 ,after it is pulled up1 the bandage should be lapped over the top about #a inches1 and if not even should be trimmed with a sharp knife4 ,it should then be sopped down with warm water4 ,plenty of warm water to wet the bandage and cloths helps to form a good rind4 ,if starched circles are used1 one should be placed on the top of the cheese and sopped down with warm water4 ,if not1 the press cloth should be wrung out of warm water and put on smoothly1 so there will be no wrinkles4 ,the hoop is then put together and placed back in the press under heavy pressure for twelve to eighteen hours4 ,the pressure should be sufficient to cause the curd particles to unite so that the surface of the cheese will be smooth4 ,the next day the cheeses are taken from the hoops and placed in the curing-room4 ,if they do not come out of the hoop easily1 they may be loosened by cutting between the sides of the cheese and the hoop with a knife4 ,a special thin-bladed knife for this purpose is called a speed knife 7,fig4 #di74 ,care should be taken not to cut the bandage when trying to loosen the cheese4 ,if starched circles are used1 the press cloths are removed from the cheese1 when they are put in the curing-room4 ,if neither starched circles nor press cloth are left on the cheese in the curing-room1 the rind will crack on account of drying out on the exposed surface4 ,this allows mold and insects to enter the cheese4 ,the flavor1 body and texture and color of the cheese are all dependent on the skill of the cheese-maker and the quality of the milk from which it is made4 ,the finish is dependent entirely on the skill and carefulness of the maker4 ,an operator should see that the cheese press is straight so that there will be no crocked cheese and that the bandage and press cloths are properly put on1 because the finish or appearance of the cheese is an index of his ability4 ,illustration3 ,,fig4 #di4--,speed knife4 #bjh4 ,handling over-ripe and gassy milk4--,because it is sometimes necessary to make over-ripe#ia or gassy milk#ib into cheese1 special directions or precautions are necessary4 ,the best way is to reject this milk4 ,when it is necessary to make it into cheese1 the losses are much more than with normal milk4 ,it is a question of making as good a cheese as possible1 and the subject of losses is ignored4 7#a7 ,over-ripe milk4--,the fact that the milk is over-ripe shows that there is already too much acid present4 ,every effort must be made to get the curd as firm as possible in the whey with the acid development as low as possible or before the acid has had time to develop any more than can be helped4 ,although the milk is over-ripe1 it is a good plan to add about of #a per cent of starter just before the rennet4 ,this starter will not begin to work until the curd is being cheddared and it will help the flavor1 especially if any bad fermentation should be present4 ,the rennet is added at #hj ,f41 as this lower temperature tends to check the acid development4 ,more rennet is used1 commonly from #d to #d ounces to #ajjj pounds of milk4 ,this gives a quicker coagulation4 ,the curd is cut soft1 as this tends to expel the moisture more quickly4 ,the heat is turned on sooner after cutting4 ,the time to turn it on and the length of time to heat are determined by the amount of acid4 ,a curd should not be heated in less than fifteen minutes4 ,if the curd has enough acid and has not begun to firm up much1 the whey should be drawn down to the surface of the curd1 water the temperature of the whey and curd put into the vat1 and the curd firmed up in this water4 ,the water washes the acid out of the curd and because of the lack of milk-sugar checks the acid development4 ,if the milk is not so ripe and the curd nearly firm enough1 the whey may be drawn off and the curd firmed up by hard stirring in the vat or sink4 ,the curd should not be pushed back enough to be very deep or thick when ready to cheddar4 ,the curd should be cut into very small pieces to cheddar4 ,the smaller the pieces1 the faster the whey drains away4 ,sometimes it is necessary to cut the curd into pieces six inches square4 ,the pieces should not be piled but should be turned often and stood on edge to let the whey drain away and sometimes pressed with the hands to force the whey out4 ,it is often all one man can do to keep the curd turned4 ,illustration3 ,,fig4 #ej4--;,at the left is a regular shaped1 close1 solid textured cheese2 at the right one puffed up with gas4 ,the curd is not cheddared very long but is milled early so that the whey can escape4 ,if it is thought that the cheese will be sour1 the curd should be washed in cold water to remove the acid and milk-sugar4 ,a little more salt is sometimes used4 ,a product made from over-ripe milk1 no matter how skillful the cheese-maker1 will show traces of a sour cheese4 7#b7 ,gassy milk4--,if a cheese-maker knows that there is gassy fermentation1 he should add more starter and develop more acid when ripening the milk to try to overcome this4 ,there are different kinds of gassy fermentation4 ,some produce acid and some do not4 ,some will not show until the cheeses have been on the curing-room shelves several days4 ,others will cause the curd to float in the whey4 ,usually the gas shows as pin-holes while the curd is being cheddared4 ,illustration3 ,,fig4 #ea4--,this shows the same cheeses as in ,fig4 #ej1 cut open to show the solid and gassy texture4 ,the gas causes tiny round holes in the cheese1 resulting in the cheese swelling or puffing out of shape and sometimes breaking open 7,figs4 #ej1 #ea74 ,the only time to overcome the gas is during the cheddaring process4 ,the curd is piled and repiled until the holes flatten out4 ,this shows that the gas-producing organisms have weakened and will not cause any more holes4 ,because the curd has to be piled so many times and so long1 the pieces become very thin4 ,the curd is ready to mill when most of the holes have flattened4 ,after milling1 the curd should be stirred and aired for some time before salting to allow the bad odor to escape4 ,because of the high acid development1 it often happens that the cheese will not be gassy but will be sour4 ,at best a cheese made from milk having gassy fermentation will have a bad flavor4 ,the quality of the cheese can be no better than that of the milk from which it is made1 plus the skill of the cheese-maker4 #bji4 ,qualities of ,cheddar cheese4--,the cheese should be neat1 clean and attractive4 ,if unclean1 and the bandage not put on the cheese properly1 it shows that the manufacturer is not particular to keep the curing-room shelves tidy nor careful and painstaking in dressing4 ,the cheese should not be lopsided or bulged4 ,when cut1 it should have a uniformly colored interior4 ,the principal color defects are too high1 or too light color1 mottled or seamy4 ,the texture should be solid and close4 ,a common defect is mechanical holes or openings and another is gas pockets4 ,the body can be tested by rubbing the cheese between the thumb and fingers4 ,it should be smooth and waxy and free from lumps4 ,it should rub down like cold butter4 ,the common defects are graininess and lumpiness4 ,graininess may be caused by too much acid or too much moisture in the cheese4 ,lumpiness is due to uneven curing4 ,if too much moisture is present1 the body will be soft and mushy2 if not enough moisture1 the body will be hard and dry4 ,the cheese should have a pleasant1 clean1 mild aroma and the characteristic flavor which is usually somewhat similar to that of nuts and so is spoken of as a nutty flavor4 ,,chapter ,,xiii ,,composition ,,and ,,yield ,,of ,,cheddar ,,cheese ,so many factors affect the composition and yield of ,cheddar cheese that no positive or exact statement can be made unless other facts are definitely known4 ,the following factors affect both the composition and yield3 #a4 ,the chemical composition of the milk4 #b4 ,amount of moisture incorporated into the cheese4 #c4 ,the amount of solids lost in cheese-making4 #d4 ,the skill of the cheese-maker4 #e4 ,the bacterial-content of the milk4 #baj4 ,composition of milk1 whey and cheese4--,the following ,tables#ic ,,vi1 ,,vii1 ,,viii1 which are the average of forty-eight factories for the season of #ahic1 show the minimum1 maximum and average composition3 ,,table ,,vi ,,average ,,composition ,,of ,,the ,,milk ,minimum ,,maximum ,,average ---------------------------------------- ------- ,water #hf4bh #hh4cj #hg4bh ,total solids #aa4gj #ac4gb #ab4gb ,fat #c4cj #d4dj #c4gg ,casein #b4bj #b4he #b4dh ,albumin #j4eb #j4ha #j4fi ,sugar and ash1 etc4 #e4fc #e4hi #e4gh ,,table ,,vii ,,average ,,composition ,,of ,,the ,,whey ,minimum ,,maximum ,,average ---------------------------------------- ------- ,water #ib4ge #ic4bh #ic4jj ,total solids #f4gb #g4be #g4jj ,fat #j4bd #j4ea #j4ch ,casein1 albumin #j4ff #j4ii #j4hf ,sugar1 ash1 etc4 #e4fc #e4hf #e4gf ,,table ,,viii ,,average ,,composition ,,of ,,the ,,green ,,cheese ,minimum ,,maximum ,,average ---------------------------------------- ------- ,water #cc4af #dc4hi #cg4cc ,total solids #ff4hd #ef4aa #fb4fg ,fat #cj4jj #ce4hi #cc4da ,casein #bj4hj #be4dh #bc4ci ,sugar1 ash1 etc4 #d4hf #g4jb #e4hi ,table ,,vi shows the minimum1 maximum and average composition of the milk and ,table ,,viii the composition of the cheese made from that milk4 ,the average composition of the cheese in ,table ,,viii shows that it contains #cg4cc per cent of water4 ,the tendency to-day seems to be for a softer cheese so that the average would probably be higher4 ,table ,,viii also shows the wide variation in the composition of the cheese4 ,the moisture and total solids both vary about #aj per cent4 ,in order to judge the variation in composition1 one must know the composition of the milk and the moisture-content of the cheese and then only a very inaccurate estimate of the composition of the cheese can be formed4 #baa4 ,relation of fat to casein in normal milk4--,in order to understand the relation of the composition of the milk to yield of cheese1 one must be familiar with the relation of the fat to the casein in normal milk4 ,the following table#id shows the relation of fat to casein in normal milk3 ,,table ,,ix ,,summary ,,showing ,,the ,,relation ,,of ,,fat ,,to ,,casein ,,in ,,normal ,,milk ,,average ,,average ,,average ,,pounds ,,of ,,per ,,cent ,,number ,,per ,,cent ,,per ,,cent ,,casein ,,for ,,group ,,of ,,fat ,,in ,,of ,,of ,,fat ,,in ,,of ,,casein ,,each ,,pound ,,milk ,,samples ,,each ,,in ,,each ,,of ,,fat ,,in ,,group ,,group ,,milk ---------------------------------------- ----------------------- ,i #c4j-c4e #bb #c4ce #b4bj #j4ff ,,ii #c4e-d4j #aab #c4gb #b4df #j4ff ,,iii #d4j-d4e #gh #d4ae #b4gj #j4fe ,,iv #d4e-e4j #af #d4gd #c4je #j4fd ,v #e4j-e4be #g #e4ac #c4ab #j4fa ,table ,,ix shows that the pounds of casein for each pound of fat are not constant but that the casein does not increase in proportion to the fat above #d4j per cent of fat in the milk4 #bab4 ,influence of fat in milk on yield of cheese4--,the following table shows the influence which fat in the milk has on the yield of cheese3#id ,,table ,x ,,summary ,,showing ,,relation ,,of ,,fat ,,in ,,milk ,,to ,,yield ,,of ,,cheese ,,average ,,per ,,pounds ,,of ,,green ,,cheese ,,pounds ,,of ,,group ,,cent ,,of ,,fat ,,made ,,from #ajj ,,lb4 ,,of ,,green ,,cheese ,,in ,,milk ,,milk ,,made ,,for #a ,,lb4 ,,of ,,fat ,,in ,,milk ---------------------------------------- ------------------- ,i #c4ce #i4ad #b4gc ,,ii #c4gb #aj4jd #b4gc ,,iii #d4ae #aa4cd #b4gj ,,iv #d4gd #ab4he #b4ga ,v #e4ac #ac4fb #b4ff ,table ,x shows that as the fat in the milk increases1 the pounds of cheese made from #ajj pounds of that milk increases2 but the amount of cheese made for each pound of fat in the milk does not increase4 ,this is due to the fact pointed out in ,table ,,ix1 namely1 that as the fat increases in the milk the casein does not increase in the rich milk in proportion to the fat4 ,from ,tables ,,ix and ,x this conclusion may be drawn3 that as the percentage of fat increases in the milk the more cheese can be made from #ajj pounds of that milk1 but after the increase in fat gets above #d per cent the amount of cheese that can be made for each pound of fat in the milk is decreased because the casein does not increase in proportion to the fat4 ,no exact statement of yield can be made without first stating the moisture-content of the cheese4 ,the losses also must be considered4 ,van ,slyke#ie in the following ,table ,,xi shows the effect of the fat-content of normal milk on the yield of cheese4 ,the moisture-content of all the cheeses is reduced to a uniform basis of #cg per cent4 7,see cut showing yield of cheese1 ,fig4 #eb47 ,illustration3 ,,fig4 #eb4--,the figures represent the relative yield of cheese containing different percentages of fat1 but all have a uniform content of #cg per cent water4 ,,table ,,xi ,,table ,,showing ,,the ,,effect ,,of ,,the ,,fat-,,content ,,of ,,normal ,,milk ,,on ,,the ,,yield ,,of ,,cheese ---------------------------------------- ---------------------- ,,per ,,cent ,,of ,,fat ,,per ,,cent ,,of ,,amount ,,of ,,amount ,,of ,,cheese ,,in ,,the ,,milk ,,casein ,,in ,,cheese ,,made ,,made ,,for ,,each ,,the ,,milk ,,from #ajj ,,lb4 ,,pound ,,of ,,fat ,,of ,,milk ,,in ,,the ,,milk ---------------------------------------- ---------------------- #c4jj #b4aj #h4cj #b4gg #c4be #b4bj #h4hh #b4gc #c4ej #b4cj #i4de #b4gj #c4ge #b4dj #aj4jc #b4fg #d4jj #b4ej #aj4fj #b4fe #d4be #b4fj #aa4ag #b4fc #d4ej #b4gj #aa4gd #b4fa #d4ge #b4hj #ab4ca #b4ei #e4jj #b4ij #ab4ij #b4eh ---------------------------------------- ---------------------- #bac4 ,fat loss in cheese-making4--,the amount of solids lost in the whey also affects the yield4 ,the following table gives the amount of fat lost in whey with normal milk containing different percentages of fat3 ,,table ,,xii ,,summary ,,showing ,,amount ,,of ,,fat ,,in ,,milk ,,lost ,,in ,,cheese-,,making ,,group ,,pounds ,,of ,,fat ,,in ,,pounds ,,of ,,fat ,,lost ,,per ,,cent ,,of ,,fat #ajj ,,lb ,,of ,,milk ,,in ,,whey ,,for #ajj ,,in ,,milk ,,lost ,,lb4 ,,of ,,milk ,,in ,,whey ---------------------------------------- ---------------------- ,i #c to #c4e #j4cb #i4ee ,,ii #c4e to #d #j4cc #h4cc ,,iii #d to #d4e #j4cb #g4gj ,,iv #d4e to #e #j4bh #e4ij ,v #e to #e4be #j4ca #f4jj ,table ,,xii shows that the percentage of fat in the whey is approximately the same for milk high or low in fat4 ,but the milk low in fat loses a higher percentage of the total milk-fat in each #ajj pounds of whey4 #bad4 ,effect of bacterial-content of milk on yield of cheese4--,the bacterial-content#if of the milk influences the yield by affecting both the moisture-content and the losses4 ,if the milk is sour or has bad fermentation1 the losses will be increased because the curd cannot be carefully handled1 and the moisture cannot be incorporated to the extent that it can in clean milk1 without injury to the quality4 ,the proper-cooling of the milk in one instance increased the yield #j4c pound of cheese for each #ajj pounds of milk4 ,the more moisture that can be incorporated into the cheese up to the legal limit1 the greater the yield4 #bae4 ,factors affecting the moisture-content of ,cheddar4--,the amount of moisture that can be incorporated in a curd depends on several factors4#ig ,the following increase the moisture-content control of the cheese3 #a4 ,cutting the curd coarse4 #b4 ,high setting temperature4 #c4 ,low acid in the curd at time of removing whey4 #d4 ,not stirring the curd with the hand as the last of the whey is removed4 #e4 ,slow pressure4 #f4 ,high piling of the curd in the cheddaring process4 #g4 ,small amount of salt4 #h4 ,holding the curd at low temperature after the whey is removed4 #i4 ,large amount of rennet4 #aj4 ,cutting the curd hard4 ,the following factors decrease the moisture-content of the cheese3 #a4 ,fine cutting4 #b4 ,low setting temperature4 #c4 ,high acid in the curd at time of removing the whey4 #d4 ,stirring the curd with the hand as the last of the whey is removed4 #e4 ,fast pressure4 #f4 ,low piling of the curd in the cheddaring process4 #g4 ,large amount of salt4 #h4 ,holding the curd at high temperature after the whey is removed4 #i4 ,small amount of rennet4 #aj4 ,cutting the curd soft4 ,from this discussion1 it is evident that the yield of cheese from #ajj pounds of milk increases with higher percentages of fat and casein in the milk1 with reduced losses of solids during manufacture1 with the absence of undesirable fermentations1 and with the incorporation of large amounts of water4 #baf4 ,variations of the ,cheddar process4--,the ,cheddar process1 as already described1 is widely employed in cheese factories4 ,many varieties are found1 however1 and varietal names are used for such products4 ,a whole series of these forms are either locally or widely made in ,england and taught in the ,english dairy schools4 ,some of these varieties resemble the factory ,cheddar product fairly closely2 others are clearly different products4 ,a typical series of the variations as developed in ,america will be considered4 ,in the commercial trade ,cheddar cheese is usually designated by some name which indicates its size4 ,the size of the cheese is determined by that of the hoops4 ,the hoops vary both in diameter and height4 ,the table on the following page shows the usual sizes of the hoops and the weight and name applied to the cheese4 #bag4 ,cheddar-type cheese from pasteurized milk4--,sammis and ,bruhn#ih have described a variation of the ,cheddar process to overcome the difficulties of making cheese from pasteurized milk4 ,such milk curdles in very unsatisfactory manner unless some chemical is added to compensate for the salts lost and to offset the other changes resulting from heat4 ,for this purpose1 they found the use of hydrochloric acid satisfactory4 ,,table ,,xiii ,,size ,,of ,,cheese ,,hoops1 ,,weight1 ,,and ,,term ,,applied ,,to ,,cheese ,,diameter ,,of ,,height ,,of ,,weight ,,of ,,term ,,applied ,,to ,,hoop ,,cheese ,,cheese ,,cheese ,,pounds ---------------------------------------- ----------------------------- #f-g in4 #g-h in4 #i-aa ,young ,america ,tapers #e-g in4 #aj-ad in4 #aj-af ,long ,horn #ab-ad in4 #c-d in4 #ah-bd ,daisy or ,picnic #ad-ae in4 #d-f in4 #cj-dj ,twin 7two in same box7 #ad-af in4 #d-g in4 #ce-dj ,flat #ac-ae in4 #aj-ab in4 #dj-ej ,cheddar #ad-af in4 #ab-ae in4 #ge-ij ,export ,the acidulation of milk with hydrochloric acid after pasteurization is accomplished without difficulty or danger of curdling by running a small stream of the acid1 of normal concentration1 into the cooled milk as it flows from the continuous pasteurizer into the cheese vat4 ,one pound of normal-strength acid is sufficient to raise #ajj pounds of milk from #j4af percent to #j4be percent acidity 7calculated as per cent of lactic acid74 ,the amount of acid needed each day to bring the milk up to #j4be per cent acidity is read from a table or calculated from the weight of the milk and its acidity1 determined by the use of ,manns's acid test 7titration with tenth-normal sodium hydrate and phenolphthalein74 ,the preparation of standard-strength acid in carboy lots for this work and the acidulation of milk present no great difficulty to any one who is able to handle ,manns's acid test correctly4 ,after the milk is pasteurized and acidulated three-fourths per cent of first-class starter is added and the vat is heated to #he4 ,it is set with rennet1 using #b ounces of rennet per thousand pounds of milk1 so that the milk begins to curdle in #g minutes and is cut with three-eighth inch knives in #be minutes4 ,all portions of the work after adding rennet are carried out in an unvarying routine manner1 according to a fixed-time schedule every day4 ,as soon as the rennet has been added the cheese maker is able to calculate the exact time of day when each of the succeeding operations should be performed1 and the work of making the cheese is thus simplified and systematized4 ,it is possible that the routine process here described may be varied somewhat with advantage at different factories4 ,this cheese usually lacks characteristic ,cheddar flavor or contains it in very mild form4 ,it therefore satisfies only those who seek very mild flavored products4 ,efforts are now being made to find a flavor producing substance or organism which will bring the flavor of this product more nearly to that of typical ,cheddar4 #bah4 ,club cheese is known by a variety of trade names4 ,it is made from ,cheddar cheese1 so that it is especially liked by persons who care for strong ,cheddar flavor4 ,it has a soft texture so that it spreads easily1 and is therefore much used for sandwiches4 ,well-ripened or old ,cheddar cheese is ground in a food chopper4 ,the older the ,cheddar1 the stronger will be the flavor of the club cheese4 ,cheese of good flavor should be used4 ,in order to do away with all lumps in the texture1 it is sometimes necessary to run the mixed cheese through the food chopper a second time4 ,while all lumps must be worked out1 care should be taken not to work the cheese so much that it will become salvy and sticky4 ,usually a little pepper is added1 to give the cheese a biting taste4 ,some manufacturers add a great variety of substances1 but these are not necessary and destroy the flavor of the cheese4 ,club cheese may be wrapped in tin-foil or put up in air-tight glass jars4 ,the latter practice1 while more expensive1 has the advantage of making the cheese keep longer2 but for local trade tin-foil is just as satisfactory as glass4 ,in filling the glass1 care must be taken not to leave any air spaces between the cheese and the glass1 as this is likely to permit the cheese to mold4 ,a glass jar can be filled and air spaces prevented by first smearing a very thin layer of cheese over the glass4 #bai4 ,the stirred-curd or granular process4--,the original practice as brought from ,england and followed in the farm dairies before the development of the factory system is now known variously as the stirred-curd or granular curd process4 ,with the introduction of the cheese factory1 as known to-day1 this system was replaced by the ,cheddar cheese4 ,the old farm process is still used on some farms and in a few factories4 ,as the name indicates1 the curd for such cheeses is kept stirred so that it remains in granular condition instead of being allowed to mat as in the ,cheddar process4 ,the early steps of the two processes are identical4 ,they diverge at the point at which in the factory ,cheddar process the whey is drawn and the curd is allowed to mat4 ,in some factories the curd and part of the whey are dipped into a curd sink4 ,this allows the whey to escape more easily and quickly4 ,in the stirred-curd process1 the pieces of curd are kept separated by stirring and not allowed to mat4 ,the whey is drawn off and the stirring continued by hand4 ,after stirring fifteen to twenty minutes1 the curd becomes so dry as not to mat easily4 ,as soon as the curd has reached this stage1 the salt is evenly and thoroughly mixed with it4 ,more salt is added than in the ,cheddar process because the curd is more moist than ,cheddar curd at the time of salting4 ,the whey freely separating carries away much of the salt4 ,the quantity of salt to use depends on the amount of whey draining from the curd4 ,after salting1 the curd is allowed to cool1 with occasional stirring to prevent the formation of lumps4 ,the advantage of the stirred-curd practice lies in the shorter time required for making cheese and in the greater yield due to increased water-content4 ,it has several disadvantages1 among them being3 7#a7 lack of control of undesirable fermentation2 if gas organisms are present1 the cheeses more frequently huff than with the ,cheddar system2 7#b7 there is more fat lost while stirring the curd1 hence quality and yield suffer2 7#c7 the water is not so thoroughly incorporated1 which more frequently results in mottled cheeses2 7#d7 the body is commonly soft and weak1 shows mechanical holes1 and cures too rapidly4 ,these faults are closely correlated with the presence of higher percentages of water than in cheeses made by the ,cheddar process4 ,in other words1 the stirred-curd process usually produces a cheese with higher water-content1 hence more subject to the development of unfavorable fermentation than the ,cheddar cheeses4 #bbj4 ,california ,jack cheese#ii is very similar to the stirred-curd or granular process4 ,this cheese was originally made in ,monterey ,county on the coast of ,california1 about twenty-five years ago1 in small quantities1 but after it was found to sell well other counties started to manufacture it4 ,as ,monterey was the first county to make this product1 it was named ,monterey cheese4 ,in order to distinguish the cheese made in other counties from this1 it was suggested that it be given a name and1 consequently1 it was called ,jack cheese4 ,this has been accepted as its true name4 ,the cheese is made mostly by ,portuguese and ,italian-,swiss1 although some of the best of the variety is now manufactured near ,modesto1 ,california4 ,this cheese is adapted for manufacture on small dairy farms1 where there is inexpensive and scanty equipment4 ,the smaller sizes of cheese are made and ripened quickly4 ,it has become widely used in ,california4 ,the cheese is made every morning1 from evening's and morning's milk4 ,the former is put into the cheese vat at night1 and morning's milk is added as milking is going on4 ,when the milk is all in the vat1 it is immediately warmed to #hf to #hh ,f4 and rennet extract is added 7when milk has #j4b to #j4ba of #a per cent acidity7 at the rate of #f to #h ounces to #ajjj pounds of milk4 ,no coloring matter is used4 ,it is ready for the curd-knife in thirty to thirty-five minutes1 its readiness being determined the same as in making ,cheddar cheese4 ,the curd is first cut lengthwise of the vat with the horizontal curd-knife and allowed to stand until the whey rises over and partly covers the curd1 when it is cut again with the vertical curd-knife crosswise of the vat4 ,it is then hand-stirred1 gently at first1 and the stirring is finished with the rake4 ,either a steam-heating or self-heating vat is used 7the steam-heating vat is preferred7 and temperature increased about one degree in five minutes4 ,the curd is heated to #ih ,f4 in winter1 and to #aje ,f4 to #aaj ,f4 in summer4 ,after temperature is up1 it is stirred occasionally with a rake until the whey is drawn at #j4ad to #j4ae of #a per cent acidity4 ,the curd is hand-stirred as soon as the whey is nearly drained off1 and raked to each side of the vat to drain more thoroughly1 when it is quickly stirred again to keep it from lumping or matting4 ,salt is now added at the rate of #a pounds to #ajj pounds of curd1 and stirred in thoroughly several times4 ,during the salting process1 cold water is allowed to run under the vat1 the hot water having been run off previously4 ,curd is put into cloths at a temperature of #hj to #he ,f4 ,no cheese hoops are used4 ,two sets of press cloths are necessary2 one set is ready to use while the other is still on the cheese in the press4 ,these press cloths are about one yard square4 ,the press cloths are all laid out evenly one on top of the other1 as many as there are cheeses4 ,they are then taken together and spread out over the top of a large1 open tin milk-pail1 and pushed down in the center to the bottom of the pail1 with the edges hanging over the top4 ,a common one-gallon lard pail is used to measure the curd into the press cloths4 ,a lard pail full will make a cheese weighing six and one-half pounds1 which is the popular size4 ,after a pailful has been put into the press cloth1 the four corners are caught up with the left hand1 while with the right hand the curd is formed round and the press cloth straightened and the other corners in turn taken up4 ,the press cloth is now taken up tight over the curd with the left hand1 while the cheese is given a rolling motion on the table with the right hand1 pressing at the same time to expel some of the whey4 ,this twists the press cloth tight over the curd1 where it is tied with a stout string4 ,after fixing them all 7as many as there are cheeses7 in this way1 they are ready for the press4 ,the cheeses are pressed between two wooden planks1 #ab inches wide1 #a inches thick1 by whatever length is required for the number of cheeses to be pressed4 ,one plank is nailed on supports at a convenient height from the floor on a little slant for the whey to drain off better4 ,the cheeses in the press cloths are placed at the proper distance apart so they do not touch4 ,then the other plank is put squarely over the top of the cheese and levers about four feet long at an interval of five feet are placed over this plank1 from a cleat in the wall1 on the other end of which is placed a heavy weight of about #ajj pounds1 which acts as an automatic pressure4 ,the cheeses are left in the press until the next morning1 when they are taken out and put on the shelves in the curing-room4 ,the cheeses have no bandage or covering1 and do not seem to crock1 and they form a very good rind4 ,the cheese is a sweet variety1 weighs six and one-half pounds cured and cures in about three weeks ready to ship1 and sells at #af to #be cents a pound wholesale4 ,most of the work seems to lie in forming and rolling the curd in press cloths before pressing4 ,trouble is experienced by the makers1 especially in warm climates in summer1 in not having the milk at a uniform acidity when rennet is added4 ,great improvements could be made in this cheese by using an acidimeter1 paraffining and curing the cheese in an even temperature1 not much over #fj ,f4 ,old and hard ,jack cheese is also employed for grating and cooking1 while the fresh is used for the table4 #bba4 ,the washed-curd process has been developed in recent years largely in the state of ,new ,york4 ,in this method1 a regular ,cheddar curd is made up to the time of milling4 ,this curd is washed or soaked in cold water during or directly after milling4 ,the theoretical object of this washing is to carry away bad flavors and to reduce over-development of acidity by washing away all traces of whey4 ,however1 cheese-makers soon found that it increased the yield and this led some to carry it to extremes4 ,after the curd has been milled1 it is covered with cold water4 ,the temperature of this water ranges from #ej ,f4 to #gj ,f4 ,the curd is stirred in this water for various lengths of time according to the judgment of the cheese-maker4 ,this time varies from five minutes to one hour4 ,sometimes the vat is partly filled with water and the curd milled directly into the water4 ,this process has certain advantages and disadvantages4 ,the advantages are3 if too much acid has developed in the curd1 this washing will reduce it so that the cheese will not be sour4 ,sometimes when bad flavors are present in the curd1 washing will tend to overcome or remove them4 ,its disadvantages are3 the larger yield due to excessive soaking tempts the makers to soak curd beyond the time needed to relieve the initially sour condition4 ,curd soaked in this way produces cheeses containing percentages of water so high as to lower their quality4 ,this increases the yield sometimes as much as #c to #e per cent4 ,such a cheese is very soft in texture and does not cure like a ,cheddar cheese which has not been washed4 ,part of the lactic acid1 milk-sugar#ajj and the inorganic salts are removed by this washing4 ,a washed-curd cheese will sometimes rot1 due to the activity of the putrefactive bacteria1 and to the lack of the restraining effect of the lactic acid-forming bacteria4 ,some washed-curd cheeses are so soft that they will not retain their normal shape4 ,a washed-curd cheese is never sour because the milk-sugar and lactic acid have been removed by washing4 #bbb4 ,english dairy cheese4--,in some localities cheeses are still made on the farms4 ,these are mostly produced after the stirred-curd process1 hence are soft-bodied and open-textured4 ,they usually weigh ten to twelve pounds and are three to four inches thick and twelve inches in diameter4 #bbc4 ,pineapple cheese4--,this variety derives its name from the fact that the cheeses are made in about the size and shape of a pineapple4 ,the curd is made after the ,cheddar process from either whole milk or partly skimmed milk4 ,it is pressed in molds shaped like a pineapple4 ,the cheeses are then hung in nets to give the checked appearance on the surface4 ,they are rubbed with linseed oil to prevent the surface cracking1 and finally are shellacked4 #bbd4 ,leyden4--,among specialties1 a cheese called ,leyden originating in ,holland is made in ,michigan and ,new ,york4 ,this is a part skim cheese heavily spiced with caraway seed4 ,the ripe cheese is colored red as it goes to market4 #bbe4 ,cheddar cheese with pimientos4--,recently some ,cheddar cheeses have been made with pimientos added4 ,this gives a mixture of characteristic ,cheddar and pimiento flavors1 which seems to be desired by some persons4 ,an ordinary ,cheddar curd is made and the pimientos added just before salting4 ,the pimientos are ground rather coarsely and then added to the curd together with the liquid which was with the pimientos in the can4 ,the pimiento should be thoroughly and evenly mixed with the curd to insure a uniform distribution and mottled color in the cheese4 ,the salt is then applied4 ,the remainder of the process is the same as for ordinary ,cheddar cheese4 #bbf4 ,sage cheese is a product flavored from the leaves of the ordinary garden sage4 ,it is made by two methods3 one1 in which the sage leaves are used1 and the other1 in which a part of the curd is colored to imitate that given by the sage leaves1 and sage oil or tea is used to give the flavor4 ,in the leaf method1 a regular ,cheddar cheese curd is made up to the time of salting4 ,just before the salt is added1 sage leaves are mixed with the curd4 ,the leaves should be dried and freed from stems and other coarse particles and the leaves themselves broken up rather finely4 ,the leaves are then added at the rate of #c ounces for every #ajjj pounds of milk4 ,care must be exercised to see that the leaves are evenly mixed through the curd or an evenly mottled cheese will not result4 ,the salt is then added4 ,this sequence seems to increase the absorption of the flavor by the curd4 ,if these cheeses are consumed as soon as well cured1 no fault can be found4 ,on the other hand1 if they are held for any length of time1 yellow areas form about each piece of sage leaf2 the leaves decay rapidly and spoil the cheese4 ,this method gives a very true flavored sage cheese1 the only objection being that it cannot be held in storage for any length of time without a marked deterioration4 ,in the other method of making sage cheese1 either a vat with a movable partition or a large and a small vat must be used4 ,in many cases the receiving can is used as the small vat4 ,after the milk is properly ripened and ready to set1 one-sixth to one-seventh of the milk is put into the small vat4 ,to this small vat1 green coloring matter is added4 ,juice from the leaves of corn1 clover1 or spinach was formerly used as coloring4 ,consequently the manufacture of sage cheese by this method was limited to the seasons of the year when these leaves could be obtained4 ,now1 however1 the dairy supply houses have a harmless green color paste which is much cheaper and can be secured at any season of the year4 ,the amount of color paste to use will vary from #cj to #ce c4c4 for every #ajjj pounds of total milk4 ,this should be added to the small vat of milk4 ,it gives a green milk and later a green curd4 ,both vats are worked along together1 until the time for removing the whey4 ,then the partition in the vat is removed or the small vat is mixed with the large one4 ,the green curd should then be evenly mixed with the white one or an even green mottled cheese will not result4 ,the curds should not be mixed until they are well firmed or the white curd will take on a greenish cast and spoil the appearance of the cheese4 ,after the whey is removed1 the curd is allowed to mat as in ordinary ,cheddar but care must be exercised to pile the curd so that it cannot spread or draw out4 ,if it does draw out1 the small green spots will be stretched out and large blotches or patches of green will be the result4 ,the cheese-maker must watch the curd closely or he may not secure the much desired small green mottles4 ,when the curd is well matted1 it is milled as in ,cheddar4 ,just before the salt is added1 the sage extract is applied to the curd4 ,the sage extract can be obtained from dairy supply houses1 or a sage tea can be made by steeping the sage leaves4 ,in many cases the commercial extract gives the cheese a strong disagreeable flavor1 but not a true sage flavor4 ,the sage tea gives a flavor more like that of the leaves themselves4 ,too much of the extract or the leaves will give a very rank flavor4 ,the sage extract can best be put on the curd by means of a sprayer or atomizer with which it can be evenly sprayed over the entire surface4 ,the extract should be applied two or three times and the curd well stirred after each application4 ,the amount of the extract to use depends altogether on its strength2 an ounce of the extract or three ounces of sage tea to #ajjj pounds of milk is about the correct amount4 ,after the extract has been added1 the salt is used at the same rate as with a normal ,cheddar curd and the sage curd is carried along the same as a ,cheddar4 ,this extract method gives a sage cheese mottled with small green spots which somewhat resemble the green of sage leaves4 ,a cheese made in this way can be held for a long time1 as nothing has been added which can decay4 ,the only objection to this method is that the sage extract may not give a true sage flavor4 ,therefore1 the maker must try to obtain the best extract possible or make his own from the sage leaves4 #bbg4 ,skimmed-milk ,cheddar cheese4#aja--,the process of making skimmed-milk cheese after the ,cheddar process is varied with the amount of fat left in the milk4 ,before attempting to make skimmed-milk ,cheddar1 one should become familiar with the process for whole-milk ,cheddar4 ,skimmed-milk cheeses are usually highly colored4 ,when part skimmed-milk cheese is manufactured1 there is often difficulty in getting the milk in the vat to test the desired percentage of fat4 ,some cheese-makers skim all the milk and then put in the desired amount of cream4 ,this practice seems wasteful1 not only because of the cost of separation1 but because the fat will not mix easily with the milk but will tend to float on the surface4 ,if the fat floats1 there will be a large loss4 ,after a very few trials an operator can tell about how much of the whole milk must be skimmed in order to have the mixed skimmed-milk and whole milk test the desired percentage of fat4 ,the necessary percentage of fat in the mixed milk to produce cheese of a certain grade can be determined by testing the cheese by the ,babcock test4 7,see ,chapter ,,xix47 #bbh4 ,full skimmed-milk ,cheddar cheese4--,in the summer there is not much demand for full skimmed-milk cheese1 but it is made in large quantity in winter4 ,the method of manufacture is as follows3 ,skimmed-milk as it comes from the separator is at a temperature of about #hh to #ij ,f42 it is ripened and set at this temperature4 ,it is ripened rather highly on the acid test1 from #j4ah to #j4bj of #a per cent1 and to correspond on the rennet test which will not be many spaces4 ,in about twenty-five to thirty minutes it is coagulated ready for cutting4 ,the curd of skimmed-milk cheese is cut a little softer than is that of whole-milk cheese4 ,milk is usually set at #hh to #ij ,f4 ,the curd is not ordinarily cooked above this temperature4 ,if the milk was #hd to #hf ,f4 when set1 then the curd should be raised to #hh to #ij ,f4 ,the curd firms in the whey very rapidly4 ,when firm enough1 it should have a slight development of acid4 ,on the acid test it should show #j4ag to #j4ai per cent1 and on the hot iron #a_/h to of an inch4 ,the milk should be ripe enough or starter enough should have been used1 so that the acid will continue to develop in the pack very rapidly4 ,during the cheddaring process the curd is piled more rapidly and in higher piles than is customary with whole-milk cheese4 ,this is necessary to incorporate or assimilate a large percentage of water or whey in the cheese4 ,therefore the process of skimmed-milk ,cheddar cheese is much shorter4 ,more acid is developed with the skimmed-milk than with the whole-milk cheese because it seems necessary to develop proper texture4 ,if the acid is not developed sufficiently1 the cheese will be very rubbery and cure very slowly1 in which case bad fermentation and flavor may and often do develop4 ,the curd is turned1 piled or cheddared in the vat until it begins to become meaty and fibrous4 ,if there is danger of too much acid1 the curd may be rinsed off with water4 ,it is then milled and salted at the rate of #a or #a pounds of salt to the curd from each #ajjj pounds of milk4 ,the remainder of the process is the same as that for making whole-milk cheese4 #bbi4 ,half skimmed-milk ,cheddar cheese4--,no definite directions can be given for the manufacture of part skimmed-milk cheese1 because the process varies with the amount of fat left in the milk4 ,as the fat is decreased1 the process becomes more like that for making full skimmed-milk cheese2 as the fat is increased1 the process becomes more like that for whole-milk cheese4 ,however1 the process of making half skimmed-milk cheese is about midway between the two4 ,the milk is ripened more than it would be for whole-milk cheese1 usually until it tests from #j4ae to #j4ag of #a per cent acid4 ,the curd is coagulated and cut the same as for the other skimmed-milk cheeses4 ,it is cooked to a temperature just sufficient to firm the curd1 usually from #id to #if ,f4 ,the lower the temperature at which the curd can be cooked and yet become firm1 the better is the texture of the cheese4 ,when the curd has firmed enough1 or when sufficient acid development1 from #j4ae to #j4ag of #a per cent1 has taken place1 the whey is removed4 ,the curd is then turned1 piled or cheddared4 ,a skimmed-milk curd may be piled much more rapidly than a whole-milk curd without danger of injuring it4 ,when the curd becomes meaty or fibrous1 it is milled4 ,it should be salted at the rate of #a to #b pounds of salt to the curd from each #ajjj pounds of milk4 ,the remainder of the process is the same as that for making whole-milk cheese4 ,the cheese-maker should observe the following points when making skimmed-milk cheese3 7#a7 ,have clean-flavored sweet milk2 7#b7 use clean-flavored commercial starter2 7#c7 ripen the milk sufficiently1 but not too much2 7#d7 firm the curd at as low a temperature as possible2 7#e7 have the curd properly firmed when the whey is drawn2 7#f7 cheddar the curd faster than the curd from whole milk2 7#g7 make the cheeses all the same size2 7#h7 keep the cheese neat and clean in the curing-room4 #bcj4 ,yield and qualities of skimmed-milk ,cheddar cheese4--,the results of skimming different percentages of whole milk containing varying percentages of fat are given in the following table4 ,as the percentage of fat in the milk decreases1 the yield of cheese also decreases1 according to the table4 ,as the percentage of fat decreases in the milk1 the percentage of moisture in the cheese increases1 showing that moisture is substituted for fat4 ,the yield of cheese from #ajj pounds of milk is also given in this table4 ,this yield varies with the amount of moisture incorporated into the cheese1 the amount of solids not fat in the milk1 and the solids lost in the whey4 ,,table ,,xiv ,,table ,,showing ,,the ,,composition ,,and ,,yield ,,of ,,skimmed-,,milk ,,cheddar ,,cheese ,,percentage,,number ,,composition ,,of ,,the ,,cheese ,,percentage,,percentage,,of ,,fat ,,in ,,of ,,pounds ------------------------------ ,,of ,,fat ,,of ,,the ,,the ,,milk ,,of ,,cheese ,,percentage ,,in ,,the ,,milk ,,in ,,the ,,from #ajj ,,of ,,total ,,percentage,,percentage ,,milk ,,skimmed ,,vat ,,after ,,pounds ,,of ,,total ,,of ,,fat ,,of ,,water ,,skimming ,,of ,,milk ,,solids ---------------------------------------- ------------------------------ #d4g #ej #b4d #i4ib #ed4ge #bb4jj #de4be #d4g #fj #b4j #i4gd #eb4df #ag4ej #dg4ed #d4g #gj #a4e #i4bf #di4hg #ac4ej #ej4ac #d4g #hj #a4j #h4db #dh4bf #aj4jj #ea4gd #d4j #ej #b4j #i4gj #ec4bi #ba4jj #df4ga #d4j #fj #a4f #i4ej #ej4hi #ag4jj #di4aa #d4j #gj #a4b #i4cj #dh4jf #ac4ej #ea4id #d4j #hj #j4i #i4bj #de4bd #aj4ej #ed4gf #c4e #ej #a4h #h4ed #ed4bj #ai4ej #de4hj #c4e #fj #a4e #h4aj #ea4aj #af4ej #dh4ij #c4e #gj #a4a #g4dd #eb4fb #ac4jj #dg4ch #c4e #hj ,o4#i #g4jj #di4fd #i4ed #ej4cf #c4d #ej #a4i #h4bdajb #ed4ej #bj4jj #de4ej #c4d #fj #a4e #g4hb #eb4je #af4ej #dg4ie #c4d #gj #a4d #g4hj #di4jd #ad4jj #ej4if #a4b #g4bh #ej4gf #ad4jj #di4bd #c4d #hj #j4i #g4bd #dg4da #aj4ej #eb4ei ,in some creameries and cheese factories1 the milk is skimmed and the cream made into butter and the skimmed-milk into cheese by the ,cheddar process4 ,in making cheese without the milk-fat1 it is difficult to standardize a method that will produce the flavor and body of the whole-milk ,cheddar cheese4 ,a skimmed-milk cheese lacks the softness and mellowness of texture of the whole-milk product4 ,it is very likely to be tough1 dry or leathery4 ,it is attempted to remedy this defect by incorporating more moisture into the skimmed-milk cheese4 ,the added moisture tends to replace the fat in giving a soft mellow body4 ,it requires skill on the part of the cheese-maker to incorporate moisture to take the place of the fat in giving the cheese mellowness and smoothness of body4 ,the grades of skimmed-milk cheese vary between rather wide limits--from those made entirely of skimmed-milk to those made of milk from which only a small amount of fat has been removed and which are almost like whole-milk cheese4 ,because of the gradations of skimmed-milk cheese1 it is difficult to make anything but general statements and to base comparisons with whole-milk cheese4 ,,chapter ,,xiv ,,cheddar ,,cheese ,,ripening ,freshly made ,cheddar cheese is hard1 tough and elastic and lacks characteristic cheese flavor4 ,in this condition it is called green1 unripe or not cured4 ,before the cheese is ready to be eaten1 it passes through a complex series of changes which are collectively known as ripening4 ,in the ripening process the texture becomes soft and mellow and the characteristic cheese flavors develop4 ,cheese ripening must be considered from two view-points1 first1 the changes taking place inside the cheese and secondly the outside conditions necessary for ripening4 ,some of the chemical changes during ripening are known1 while others are not understood4 ,the different agents causing ripening1 and the constituents of the milk1 will be discussed4 #bca4 ,fat4--,numerous investigations have been made to ascertain what chemical changes the fat undergoes in the ripening process4 ,suzuki1#ajc in studying the fat1 found no enzyme capable of producing lactic acid or volatile fatty acids4 ,however1 these acids were found in increasing amounts during the ripening process and after the lactose had disappeared4 ,acetic and propionic acids reached a maximum at three months and then decreased1 while butyric and caproic acids continually increased during the experimental period covered4 ,formic acid was detected in the whole-milk cheese only at the five and one-half month stage4 ,in the judgment of the experimenter the principal source of acetic and propionic acids was probably lactates4 ,traces of these acids may have had their origin in protein decomposition or further fermentation of glycerine4 ,the principal sources indicated for butyric and caproic acids were fats and proteins4 ,the distillate from the experimental cheese was designated flavor solution and contained alcohols and esters1 giving a close resemblance to the cheese aroma4 ,the flavor solution from the mild whole-milk cheese contained esters made up largely of ethyl alcohol and acetic acid1 while from the more pungent skimmed-milk cheese the esters were largely compounds of ethyl alcohol and caproic and butyric acids4 ,the alcohol may have come from the lactose fermentation4 ,it appears to be an important factor in flavor production4 ,the agencies operative in the production of volatile acids and syntheses of esters are as yet undefined4 #bcb4 ,milk-sugar4--,the milk-sugar 7lactose7 is changed into lactic acid by the lactic acid-forming organisms1 within the first few days after the cheese is made4 ,this acid is combined with the other constituents as fast as it is formed4 ,after a few days1 the milk-sugar will have entirely disappeared from the cheese4#ajd ,the relation between the milk-sugar and lactic acid is very close4 ,it is necessary that milk-sugar be present in order later to have the lactic acid develop4 #bcc4 ,the salts4--,just what changes the salts#aje undergo or how they combine with the other compounds is not definitely known4 ,it is supposed that the calcium salts first combine with the phosphates and later1 as the lactic acid is formed1 they combine with the lactic acid1 forming a calcium lactate4 #bcd4 ,gases4--,in the process of cheese ripening1 gases are formed1 the commonest being carbon dioxide4#ajf ,exactly how this gas is formed is not known4 ,it may be due to the formation of lactic acid from the milk-sugar or to the living organisms in the cheese4 #bce4 ,casein or proteins4--,complex ripening changes in the cheese take place in the casein compounds or proteins4 ,because of the complex chemical nature of the proteins and the various agents acting on them1 it is difficult to follow these changes4 ,this has led to different opinions regarding the ripening process4 ,the various compounds thought to be formed from the casein or proteins are as follows3#ajg ,paracasein 7formed by the action of the rennet on the casein74 ,insoluble in brine and warm #e per cent salt brine4 ,protein4 ,soluble in warm #e per cent salt brine4 ,protein4 ,insoluble in warm salt brine or water4 ,paranuclein4 ,a protein soluble in water and precipitable by dilute hydrochloric acid4 ,caseoses and proteoses4 ,protein derivations soluble in water and not coagulated by heat4 ,peptones4 ,protein derivations simpler than the proteoses1 soluble in water and not coagulated by heat4 ,amido acids4 ,protein derivations soluble in water1 least complex except ammonia4 ,ammonia4 ,the simplest protein derivations4 ,from the discussion of the constituents in the milk and cheese1 it is evident that practically all the principal ripening changes are concerned with those taking place in the proteins4 #bcf4 ,causes of ripening changes4--,authorities disagree as to the exact agents which cause the ripening changes4 ,some think they are due to the action of the enzymes in the rennet and those secreted in the milk4 ,others hold that these changes are due entirely to bacterial action4 ,a combination of the two seems probable4 ,the action of the rennet extract renders the casein insoluble and in the ripening process the proteins become soluble1 the degree depending on the length of time the cheese is ripened4 ,the amount of water-soluble proteins and protein derivatives is used as a measure of the extent of cheese ripening1 considered from a chemical standpoint4 #bcg4 ,action of the rennet extract4--,some authorities hold that rennet extract contains two enzymes1 rennin and pepsin1 while others think it is a single peptic ferment4 ,these enzymes produce effects#ajh closely related to1 if not identical with1 those of pepsin in the following particulars3 neither the rennet enzyme nor pepsin causes much1 if any1 proteolytic change except in the presence of acid2 the quantitative results of proteolysis furnished by the rennet enzyme and pepsin agree closely1 when working on the same material under comparable conditions2 the classes of soluble nitrogen compounds formed by the two enzymes are the same1 both quantitatively and qualitatively2 neither enzyme forms any considerable amount of amido compounds and neither produces any ammonia2 the soluble nitrogen compounds formed by both enzymes are confined to the group of compounds known as paranuclein1 caseoses and peptones4 ,rennet exerts a digestive effect on the casein#aji which is intensified by the development of acid in the curd4 ,the soluble nitrogenous products formed in ,cheddar cheese by the rennet enzymes are the albumoses and the higher peptones4 ,experiments show that no flavor develops until the amido acids and ammonia are formed4 ,when the rennet enzymes were the only digesting ferments in the cheese1 there was no trace of cheese flavor4 ,this is probably due to the fact that the rennet enzyme changed the casein into caseoses and peptones but did not form amido acids and ammonia4 ,some authorities#aaj think that the enzyme galactase carries the ripening of the protein from this stage4 ,the question arises whether these intermediate compounds must be found before other agents can form the amido acids and ammonia4 ,,table ,,xv#aaa ,,showing ,,the ,,effect ,,of ,,different ,,amounts ,,of ,,reneet ,,extracts ,,on ,,the ,,rate ,,of ,,formation ,,of ,,soluble ,,nitrogen ,,compounds ,,in ,,cheese ,,ripening ,,per ,,cent ,,of ,,water ,,soluble ,,nitrogen ,,quantity ,,of ,,compounds ,,in ,,the ,,cheese ,,rennet ,,added ,,per --------------------------------------- #ajjj ,,lb4 ,,of ,,milk ,initial #cb days #hj days #bgj days ---------------------------------------- ------------- #b oz4 #j4ad #j4dg #j4fh #a4cj #d oz4 #j4af #j4ge #a4ac #a4gd #h oz4 #j4af #j4ij #a4ej #a4ig #af oz4 #j4ad #a4bf #a4gj #b4jd ,the above table shows that the more rennet extract used the faster the cheese cures1 measured by the amount of water-soluble nitrogen compounds formed in the cheese4 #bch4 ,the action of the bacteria4--,authorities#aab disagree as to the groups of bacteria found in ,cheddar cheese4 ,this may be due to lack of proper classification4 ,some of the groups are3 ,bacterium lactis acidi1 ,b4 coli communis1 ,b4 lactis aerogenes1 ,b4 casei1 ,streptococci1 ,b4#aac ,bulgaricum and ,micrococci4 ,authorities agree that the ,b4 lactis acidi group is the most prominent4 ,this group makes up #ij per cent or more of the total bacteria flora of the cheese in the early stages of ripening4 ,in the course of a few weeks1 however1 this group is largely replaced by the ,b4 casei group#aad4 ,,table ,,xvi ,,showing ,,the ,,number ,,of ,,bacteria ,,to ,a ,,gram ,,in ,,cheddar ,,cheese ,,as ,,determined ,,by ,,lactose-,,agar ,,plate ,,cultures ,,time ,,of ,,cheese ,,number ,,plating ---------------------------------------- --------------- #ehj #eha #ehb #ehc ---------------------------------------- ------------------------ ,milk #h1jjj1jjj #ejj1jjj #gjj1jjj #ejj1jjj ---------------------------------------- ------------------------ ,curd at salting #afj1jjj1jjj #cbf1jjj1jjj #iab1jjj1jjj #hci1jjj1jjj time ---------------------------------------- ------------------------ #ab hours #ccb1jjj1jjj #a1jdh1jjj1jjj #fbc1jjj1jjj #ife1jjj1jjj ---------------------------------------- ------------------------ #a day #ehf1jjj1jjj #gcf1jjj1jjj #gji1jjj1jjj #efi1jjj1jjj ---------------------------------------- ------------------------ #b days #bce1jjj1jjj #dje1jjj1jjj #hdh1jjj1jjj #ehj1jjj1jjj ---------------------------------------- ------------------------ #d days #ade1jjj1jjj #fhd1jjj1jjj #ebb1jjj1jjj #a1jbe1jjj1jjj ---------------------------------------- ------------------------ #f days #afe1jjj1jjj #ahd1jjj1jjj #hec1jjj1jjj #ahd1jjj1jjj ---------------------------------------- ------------------------ #ad days #ea1jjj1jjj #baa1jjj1jjj #cfi1jjj1jjj #dja1jjj1jjj ---------------------------------------- ------------------------ #ba days #bhd1jjj1jjj #bij1jjj1jjj #cdh1jjj1jjj #cai1jjj1jjj ---------------------------------------- ------------------------ #bh days #bhe1jjj1jjj #dec1jjj1jjj #cad1jjj1jjj #add1jjj1jjj ---------------------------------------- ------------------------ #ce days #ajd1jjj1jjj #bfa1jjj1jjj #cbf1jjj1jjj #ejd1jjj1jjj ---------------------------------------- ------------------------ #di days #acb1jjj1jjj #bbh1jjj1jjj #dcf1jjj1jjj #ffa1jjj1jjj ---------------------------------------- ------------------------ #gj days #abh1jjj1jjj #bia1jjj1jjj #aic1jjj1jjj #afh1jjj1jjj ---------------------------------------- ------------------------ #ih days #aad1jjj1jjj #bab1jjj1jjj #de1jjj1jjj #ee1jjj1jjj ,from ,wis4 ,bul4 #aej4 ,the large number of bacteria in the cheese is very striking4 ,the number as given in the accompanying table is not that actually in the cheese1 as it is very difficult to obtain the sample in suitable condition for plating4#aae ,the principal action of the lactic acid-forming bacteria in the cheese ripening is the changing of the milk-sugar or lactose into lactic acid and the formation of small amounts of other substances1 such as acetic1 succinic and formic acids1 alcohol1 aldehydes and esters and some gases1 carbon dioxide and hydrogen4 ,while the amount of these substances other than lactic acid is small1 it is thought that the effect of these on the cheese may be important4 ,heinemann shows#aaf that lactic acid exists in two optical modifications1 the levorotatory and dextrorotary acids4 ,in cheese they are usually found in the inactive or racemic form1 the levorotatory and dextrorotary acids being present in equal amounts4 ,what importance the question of optical activity of the lactic acid may assume is not definitely known4 ,just as some groups of bacteria have a specific effect on the lactose1 producing only one modification of lactic acid1 so bacteria attacking lactic acid may exercise a selective action and use only one or the other optically active modification4 ,in other words1 the early flora of cheese-ripening bacteria may determine the later flora by the production of a form of lactic acid attacked by one group of bacteria and not by another1 and the effect on the flavor will differ accordingly4 ,the amount of lactic acid in the cheese increases for a time1 then decreases4 ,the errors in determining lactic acid are considerable4 ,it seems that the tendency is toward an increase of lactic acid in the cheese long after the lactose has disappeared4 ,two explanations are offered3 one1 that in the lactic acid fermentation an intermediate compound or compounds are formed which exist for some time1 the conversion into lactic acid being complete at about three months2 the other is that lactic acid is formed as a product of paracasein proteolysis4 ,the lactic acid formed in cheese ripening does not exist in a free state but reacts with the calcium salts in the cheese and forms calcium lactates4 ,it is thought that there is sufficient of these salts to neutralize all the acid formed1 and therefore the acid does not enter into combination with the paracasein salts4 ,it has been found that lactates are the principal source of acetic and propionic acids4 ,these are supposed to have some effect on the flavor of the cheese4 ,the effect of lactic acid as a determinant of bacterial and enzymic changes is very important4 ,early in the ripening process1 lactic acid suppresses the growth of undesirable micro-organisms4 ,it also furnishes the acid medium necessary for the best action of both the coagulating and peptic enzymes4 ,the importance of the lactic acid bacteria in cheese ripening has been summed up by ,hastings#aag as follows3 ,the functions of this group of bacteria in ,cheddar cheese are through their by-product lactic acid as follows3 7a7 ,to favor the curdling of milk by rennet4 7b7 ,the bacteria of the milk are held in great part in the curd4 ,through the acid they influence the shrinkage of the curd and expulsion of the whey1 7c7 ,the acid so changes the nature of the curd as to cause 'matting1' or 'cheddaring' of the curd1 7d7 ,the acid activates the pepsin of the rennet extract1 7e7 ,the acid prevents the growth of putrefactive bacteria in the cheese4 7f7 ,it has been shown that ,bacterium lactis acidi is able to form acid in the absence of the living cell4 7g7 ,the development of ,bacterium lactis acidi is followed by the growth of another group of acid-forming bacteria1 the ,bacillus ,bulgaricus group4 ,they reach numbers comparable with those of the first group1 reaching their maximum number within the first month of ripening4 ,since they develop after the fermentation of the milk-sugar1 they must have some other source of carbon and of energy than milk-sugar4 ,it is also probable that other groups constantly present contribute to the changes4 ,from the preceding discussion it is evident that each of the ripening agents has its important part to play in the ripening process and a normal ripening of the cheese is a composite result of these various agencies4 #bci4 ,conditions affecting the rate of cheese ripening4--,the rate at which these agents cause ripening of the cheese depends on several factors4#aah ,most of these factors are within the control of man4 ,they are as follows3 the length of time2 temperature of the curing-room2 moisture-content of the cheese2 size of the cheese2 the quantity of salt used2 the amount of rennet2 the influence of acid4 #bdj4 ,the length of time4--,the water-soluble nitrogen compounds increase as the cheese ages1 other conditions being uniform4 ,the rate of increase is not uniform2 it is much more rapid in the early than in the succeeding stages of ripening4 #bda4 ,the temperature of the curing-room4--,very few cheese factories have made any provision for regulating the temperature of the curing-room4 ,without such provision the temperature follows closely that of the outside air4 ,in some cases the curing-room is located over the boiler-room and hence becomes very hot4 ,in the cheese warehouses1 provision has been made to control the temperature very closely4 ,experiments show that the soluble nitrogen compounds increase1 on the average1 closely in proportion to an increase of temperature1 when the other conditions are uniform4 ,the temperature of the curing-room has a material effect on the quality of the cheese4 ,cheese made from the same day's milk1 and part cured at #dj ,f41 part at #ej ,f41 part at #fj ,f4 show considerable differences1 the greatest seeming to be in the flavor and texture4 ,those kept at the low temperature cure more slowly and develop a milder flavor1 those at the higher temperature cure faster and develop undesirable flavors4 ,at the higher temperature the undesirable organisms seem to be more active4 ,some very skillful makers and judges of cheese have always contended that if ,cheddar is properly made1 firmed to the body and texture of a high-class cheese1 ripening at #ee to #fj ,f4 gives a higher quality4 ,such a cheese must be low in moisture1 perhaps #c to #e per cent lower than one cured successfully by the cold process4 ,the following tables#aai ,,xvii1 ,,xviii show the effect of different temperatures of curing cheese on the total score and on the points of the flavor1 body and texture3 ,,table ,,xvii ,,table ,,showing ,,the ,,relation ,,of ,,temperature ,,of ,,curing ,,to ,,total ,,score ,,temperature ,,of ,,curing ,,total ,,score ---------------------------------------- - #dj #ie4g #ej #id4b #fj #ia4g ,,table ,,xviii ,,table ,,showing ,,the ,,relation ,,of ,,temperature ,,of ,,curing ,,to ,,score ,,of ,,body ,,and ,,texture1 ,,and ,,flavor ,,temperature ,,of ,,curing #dj ,f4 #ej ,f4 #fj ,f4 ---------------------------------------- ------ ,body and texture #bc4d #cb4j #bb4b ,flavor #dg4d #df4d #dd4h ,of the three temperatures of curing1 the lowest gave a higher total score and a higher score for flavor1 body and texture4 ,the curing temperature should not go low enough to freeze the cheese1 as this lowers the quality4 ,the cheese will cure very slowly and have a mealy texture4 #bdb4 ,moisture-content of the cheese4--,other conditions being equal1 there is a larger amount of water-soluble nitrogen compounds in cheese containing more moisture than in that containing less moisture4 ,therefore1 a high moisture-content of the cheese causes it to cure faster4 ,the presence of moisture also serves to dilute the fermentation products which otherwise would accumulate and thus check the action of the ripening agents4 #bdc4 ,the size of the cheese4--,cheeses of large size usually cure faster than smaller ones1 under the same conditions4 ,this is due to the fact that the large cheeses lose their moisture less rapidly by evaporation and therefore after the early period of ripening have a higher water-content4 #bdd4 ,the amount of salt4--,the relation of salt to the rate of ripening is more or less directly associated with the moisture-content of the cheese1 since an increase in the amount of salt decreases the moisture4 ,thus1 cheese containing more salt forms water-soluble nitrogen compounds more slowly than that containing less salt4 ,the salt also has a direct effect in retarding one or more of the ripening agents4 #bde4 ,the amount of rennet extract4--,the use of increased amounts of rennet extract in cheese-making1 other conditions being uniform1 results in the production of increased quantities of soluble nitrogen compounds in a given period of time1 especially such compounds as paranuclein1 caseoses and peptones4 #bdf4 ,the influence of acid4--,it is necessary that acid be present but the exact relation of varying quantities of acid to the chemical changes of the ripening process is not fully known4 ,if too much acid is present1 it imparts a sour taste to the cheese4 ,it also causes the texture of the cheese to be mealy or sandy instead of smooth and waxy4 ,conditions that may increase the rate of ripening3 #a4 ,increase of temperature4 #b4 ,larger amounts of rennet4 #c4 ,more moisture in the cheese4 #d4 ,less salt4 #e4 ,large size of the cheese4 #f4 ,moderate amount of acid4 ,conditions that may retard ripening3 #a4 ,decrease of temperature4 #b4 ,smaller amounts of rennet4 #c4 ,less moisture in the cheese4 #d4 ,more salt4 #e4 ,small size of the cheese4 #f4 ,no acid or an excess of acid4 #bdg4 ,care of the cheese in the curing-room4--,the cheeses need daily attention while in the curing-room 7,fig4 #ec74 ,they should be turned every day to prevent sticking and molding to the shelf and to secure an even evaporation of moisture4 ,if not turned1 the moisture will not evaporate evenly from all surfaces and will result in an uneven distribution in the cheese1 which causes uneven curing1 and usually gives the product an uneven color4 ,the surface of the cheese should be watched to see that the cloths stick4 ,if they do not1 the surface will crack1 due to the evaporation of the moisture4 ,if the cloths are loosened1 they should be removed and the surface of the cheese greased with butter4 ,the grease will tend to prevent the rind from cracking4 ,if the surface of the cheese is not smooth1 due to wrinkles in the bandage1 or if it cracks1 due to the lack of cloths1 it furnishes the opportunity for insects to lay their eggs and the larv to develop within the cheese4 ,molds also lodge and grow in such cracks4 ,illustration3 ,,fig4 #ec4--;,cheddar cheese curing-room4 ,the cheese should be kept clean while in the curing-room4 ,this means that the hands of the person handling the cheese must be clean4 ,the shelves should be washed with good cleaning solution and scalded with hot water whenever they become greasy or moldy4 ,some means should be provided for regulating the temperature and humidity of the curing-room4 ,in most factories this is accomplished by opening the doors and windows at night to admit the cool air and closing them in the morning to keep out the hot air4 ,care should be taken to keep the doors and windows closely secured4 ,the windows should have shades to keep out the sun4 ,if the room becomes too dry1 the floor may be dampened with cold water4 ,the length of time in the curing-room depends on how often shipment is made to some central warehouse or to the market4 ,this usually varies from two to six weeks4 ,when the surface of the cheese becomes dry and the rind is well formed1 the cheese may be paraffined4 ,it usually requires four to six days after cheeses are taken from the hoop before they are ready for this process4 ,the object of paraffining is to prevent the escape of moisture and to keep the cheese from molding4 #bdh4 ,evaporation of moisture from the cheese during ripening4--,the losses due to evaporation while the cheeses are curing are a considerable item4 ,the rate of evaporation depends on the temperature and humidity of the curing-room1 the size of the cheese1 the moisture-content and protection to the surface4 ,table ,,xix#abj shows the effect of size of cheese and temperature of the curing-room1 on losses while curing4 ,this table shows that the evaporation of moisture is more as the size of the cheese decreases and the temperature is increased4 ,this is probably due to the fact that the smaller cheese has more surface to a pound than a large cheese4 ,the evaporation increases with temperature1 probably because of lowered relative humidity4 ,the humidity can be tested with an hygrometer4 ,,table ,,xix ,,showing ,,the ,,variation ,,of ,,losses ,,in ,,weight ,,of ,,cheddar ,,cheese ,,while ,,curing1 ,,due ,,to ,,size ,,of ,,cheese ,,and ,,temperature ,,of ,,curing-,,room ,,weight ,,lost ,,per #ajj ,,pounds ,,of ,,cheese ,,in #bj ,,weight ,,of ,,cheese ,,weeks ,,at ,,in ,,pounds ---------------------------------------- - #dj ,f4 #ej ,f4 #fj ,f4 ---------------------------------------- ------------------ #gj #b4e #b4d #d4b #de #b4g #c4g #e4a #ce #c4i #e4i #h4e #ab #d4f #h4a #ab4j ,the higher the moisture-content of the cheese1 usually the more rapid is the evaporation4 ,this is due to several causes3 there is more moisture to evaporate2 the moisture is not so well incorporated2 a moist cheese does not form so good a rind4 #bdi4 ,paraffining#aba consists of dipping the cheese in melted paraffin at a temperature of about #bbj ,f4 for six seconds4 ,fig4 #ed shows an apparatus for paraffining4 ,this leaves a very thin coat of paraffin on the cheese2 at a lower temperature1 a thicker coat would be left4 ,the thicker coating is more liable to crack and peel off4 ,if the cheese is not perfectly dry before it is treated1 the paraffin will blister and crack off4 ,before a cheese is paraffined1 the press cloth is removed and also the starched circles1 if loose4 ,after a cheese has been paraffined1 if the coating is not broken1 the loss due to evaporation is greatly reduced4 ,the amount of paraffin to coat a #ce-pound cheese will depend on the temperature of the paraffin and the length of time the cheese is immersed4 ,usually at #bbj ,f4 it requires about #j4ae of a pound for each #ce-pound cheese4 ,after the cheeses have been paraffined1 they may be left on the curing-room shelves or boxed ready to ship4 ,illustration3 ,,fig4 #ed4--;,a paraffiner for cheese4 #bej4 ,shipping4--,when ready to ship1 each cheese should be carefully and accurately weighed and boxed4 ,usually these cheeses are boxed after being paraffined4 ,if press cloths are left on the cheese in the curing-room1 they should be removed just before weighing4 ,these cloths should not be left in a pile in the factory after being removed as they have been known to heat and sometimes cause fires4 ,they should be washed clean and dried ready for use again4 ,if starched circles are used1 they should be left on the cheese4 ,a scale board should be placed on each end of the cheese to prevent its sticking to the box and also to keep the box from wearing the surface of the cheese4 ,the box should be a trifle larger in diameter than the cheese so that the latter can be easily placed in it4 ,the sides of the box should be the same height as the cheese4 ,the weight of each cheese should be neatly and accurately marked on each box4 ,care should be exercised to keep the boxes clean4 ,,defects ,,in ,,cheddar ,,cheese ,a great number of defects may occur in ,cheddar cheese4 ,certain of these are due to known causes and proper remedies are definable1 while neither cause nor remedy has been found for other defects4 ,some of the common defects and their causes and remedies are discussed under different headings of the score-card as3 defects in flavor1 their causes and remedies2 defects in body and texture1 their causes and remedies2 defects in color1 their causes and remedies2 defects in finish and their causes and remedies4 #bea4 ,defects in flavor4--,any flavor differing from the characteristic ,cheddar cheese is a defect4 ,certain of these defective flavors can be recognized and causes and remedies given for them1 while others may be distinguished as such but no cause or remedy can be given4 #beb4 ,feedy flavors4--,flavors may be characteristic of certain feeding stuffs4 ,feeding strong-flavored foods1 such as turnips1 cabbage1 decayed silage1 certain weeds and sometimes rank green feed1 give their peculiar flavors to both milk and cheese4 ,freshly drawn milk usually absorbs these odors from the air in barns filled with such foods4 ,certain of these materials may be fed just after milking in moderate amounts without affecting the milk drawn at the next milking4 ,others should not be used4 ,milk should not be exposed to strong volatile odors4 ,some of the objectionable odors may be removed by airing the curd for a longer time after milling before the salt is applied4 #bec4 ,acid flavors4--,a cheese with an acid flavor has a pronounced sour smell and taste4 ,this is caused by the over-development of acid which may be due to any of the following causes3 7a7 receiving milk at the factory which is sour or has too high development of acid2 7b7 using too much starter2 7c7 ripening the milk too much before adding rennet2 7d7 not firming the curd sufficiently in the whey before removing the latter2 7e7 developing too much acid in the whey before it is removed2 7f7 retaining too much moisture in the curd4 ,the trouble can be reduced or eliminated by one or more of the following precautions3 7a7 receiving only clean1 sweet milk at the cheese factory2 7b7 maintaining the proper relation between the moisture and acidity2 7c7 adding the rennet at the proper acidity2 7d7 using less starter2 7e7 adding the rennet extract so that there will be sufficient time to firm the curd before the acid has developed to such a stage that it will be necessary to draw the whey2 7f7 producing the proper final water-content in the newly made cheese4 #bed4 ,sweet or fruity flavors4--,these are the sweet flavors characteristic of strawberry1 raspberry and the like4 ,such flavors are very objectionable and usually increase with the age of the cheese4 ,they appear to be caused by3 7a7 carrying both milk and whey in the same cans without properly cleaning them2 7b7 exposing milk near hog-pens where whey is fed2 7c7 dirty whey tanks at the cheese factory2 7d7 micro-organisms which get into the milk through any unclean conditions4 ,these troubles can be controlled3 7a7 if milk and whey must be carried in the same cans1 the cans should be emptied immediately on arrival at the farm and thoroughly washed and scalded2 7b7 the whey vat at the factory should be kept clean and sweet2 7c7 the starter must have the proper clean flavor4 ,other defects may be classed as off flavors1 dirty flavors1 bitter flavors and the like4 ,these are undoubtedly due to unsanitary conditions whereby undesirable organisms get into the milk1 even though the particular organism is often not determined4 ,the flavors may be improved by the use of a clean-flavored commercial starter and by airing the curd after milling before salting4 ,the best remedy is to remove the source of the difficulty4 #bee4 ,defects in body and texture4--,the body and texture should be close4 ,a sample rubbed between the thumb and fingers should be smooth and waxy4 ,any condition which causes a body and texture other than this is to be avoided4 #bef4 ,loose or open texture4--,a cheese with this defect is full of irregularly shaped holes and usually soft or weak-bodied4 ,this is serious if the cheese is to be held for some time4 ,moisture and fat are likely to collect in these holes and cause the cheese to deteriorate1 thereby shortening its commercial life4 ,several causes may bring about this condition3 7a7 insufficient cheddaring2 7b7 pressing at too high a temperature2 7c7 inadequate pressing2 7d7 development of too little acid4 ,the corresponding remedies are3 7a7 cheddar the curd until the holes are closed and the curd is solid2 7b7 cool the curd to #hj ,f4 before putting to press2 7c7 press the curd longer1 possibly twenty-four to twenty-six hours2 7d7 develop a little higher acid in the whey before removing the curd4 #beg4 ,dry body4--,a cheese with this defect is usually firm1 hard and dry1 sometimes rubbery or corky4 ,this may result from lack of moisture1 fat or both1 and may be due to the following causes3 7a7 making the cheese from partly skimmed-milk2 7b7 heating the curd in the whey for too long a time2 7c7 heating the curd too high2 7d7 stirring the curd too much in the whey or as the last of the whey is removed2 7e7 using too much salt2 7f7 developing of too much acid in the whey2 7g7 curing the cheese in too hot or too dry a curing-room2 7h7 not piling the curd high or fast enough in the cheddaring process4 ,the cause should be located and the corresponding remedy found1 as follows3 7a7 make cheese only from whole milk2 7b7 draw the whey sooner2 7c7 firm the curd at as low temperature as possible in the whey2 7d7 stir the curd in the whey only enough to keep the curd particles separated but do not hand-stir it2 7e7 use less salt2 7f7 develop less acid in the whey2 7g7 cure the cheese in a cool moist curing-room2 7h7 pile the curd sooner and higher during the cheddaring process4 ,the number of causes which may singly or in combination produce dry cheese demands experience and technical skill that calls for the development of a high degree of judgment4 #beh4 ,gassy textured cheese4--,gassy cheese has large numbers of very small round or slightly flattened holes4 ,when round these are called pin-holes1 and when slightly flattened fish eye openings4 ,these are due to the formation of gas by the micro-organisms in the cheese4 ,when a cheese is gassy1 it usually puffs up from gas pressure as in the rising of bread4 ,if enough gas is formed1 it will cause the cheese to break or crack open4 ,instead of being flat on the ends1 such a cheese becomes so nearly spherical as to roll from the shelf at times4 ,the gas-producing organisms enter because of unclean conditions somewhere in the handling of the milk and the making of the cheese4 ,some of the common sources of gas organisms are3 7a7 unclean milkers2 7b7 dirty cows2 7c7 arating the milk in impure air1 especially air from hog-pens where the whey is fed2 7d7 allowing the cows to wade in stagnant water or in mud or in filthy barnyards and then not thoroughly cleaning the cows before milking2 7e7 exposing the milk to the dust from hay and feed2 7f7 dirty whey tanks2 7g7 drawing milk and whey in the same cans without afterward thoroughly washing them2 7h7 unclean utensils in the factory2 7i7 using gassy starter2 7j7 ripening cheese at high temperatures4 ,some of these causes are within the control of the cheese-maker after the making process is begun4 ,many of them are avoided only by eternal vigilance4 ,among the recommendations for meeting gassy curd are the following3 use only milk produced under clean sanitary conditions2 use a clean commercial starter4 ,if gas is suspected in the milk1 a larger percentage of commercial starter should be used4 ,more acid must be developed before the whey is removed4 ,if the gas shows while cheddaring1 the curd should be piled and repiled until the holes flatten out before milling4 ,the curd should be kept warm during the piling or cheddaring process4 ,this may be accomplished by covering the vat and setting a pail or two of hot water in it4 ,after milling1 the curd should be stirred and aired for a considerable length of time before salting4 ,this will arate the curd and allow it to cool4 ,the cheese should then be placed in a cool curing-room4 7,see handling of gassy milk47 #bei4 ,acidy1 pasty or soft body and texture4--,a cheese with acidy body may be either hard and dry or soft and moist4 ,it has a mealy or sandy feeling when rubbed between the fingers4 ,the causes and remedies are the same as for cheeses with acid flavors4 ,when rubbed between the fingers1 it is pasty and sticks to the fingers4 ,it is caused by the cheese containing too much water4 7,see control of moisture47 #bfj4 ,defects in color4--,any color which is not uniform is a defect4 ,the proper color depends on the market requirement4 ,some markets prefer a white and others a yellow cheese2 however1 if the color is uniform1 it is not defective4 ,mottled color is a spotted or variegated marking of the cheese4 ,several causes may give the same general effect3 7a7 uneven distribution of moisture1 the curd having extra moisture being lighter in color2 7b7 neglecting to strain the starter2 7c7 adding the starter after the cheese color has been added2 7d7 mixing the curd from different vats4 ,remedies for this mottled color are3 7a7 to maintain a uniform assimilation of moisture 7see discussion of moisture72 7b7 to strain the starter to break up the lumps before adding to the milk2 7c7 to add all of the starter before adding the cheese color2 7d7 not to mix curds from different vats4 ,seamy color4--,in seamy colored cheese1 the outline of each piece of curd may be seen4 ,there is usually a line where the surfaces of the curd come together4 ,it may be caused by the pieces of curd becoming greasy or so cold that they will not cement4 ,this may be remedied by having the curd at a temperature of #hj to #he ,f4 when put to press4 ,if it is greasy1 this may be removed by washing the curd in cold water4 ,acid color4--,this is a bleached or faded color and is caused by the development of too much acid4 7,see acid flavor for causes and remedies1 page #bff47 #bfa4 ,defects in finish4--,defects of this class differ from those previously mentioned in being entirely within the control of the cheese-maker4 ,all are due to carelessness or lack of skill in manipulation4 ,anything which detracts from the neat1 clean1 workmanlike appearance of the cheese is a defect that may interfere with the sale of an article intrinsically good4 ,some of the common defects are3 7a7 unclean surfaces or dirty cheese2 7b7 cracked rinds2 7c7 moldy surfaces2 7d7 uneven sizes2 7e7 cracked cheese2 7f7 wrinkled bandages2 7g7 uneven edges4 ,,cheddar ,,cheese ,,judging ,judging of cheese is the comparison of the qualities of one product with those of another4 ,to make this easier it is customary to reduce the qualities of the cheese to a numerical basis4 ,this is accomplished by the use of a score-card1 which recognizes certain qualities and gives to each a numerical value4 ,each of these score-cards gives a perfect cheese a numerical score of #ajj4 ,two score-cards are used to judge cheese1 one for export and the other for home-trade product4 ,the latter is more commonly used4 ,,export ,,score-,,card ,,home-,,trade ,,score-,,card ,flavor #de ,flavor #ej ,body and texture #cj ,body and texture #be ,color #ae ,color #ae ,finish #aj ,finish #aj --- --- ,total #ajj ,total #ajj ,the same qualities are recognized in each score-card1 but different numerical values are given them4 #bfb4 ,securing the sample4--,the sample of cheese to be examined is best obtained by means of a cheese-trier 7,fig4 #ee74 ,this is a piece of steel about five or six inches long fitted with a suitable handle4 ,it is semicircular in shape1 about to of an inch in diameter4 ,the edges and end are sharpened to aid in cutting4 ,this is inserted into the cheese and turned around and then drawn out4 ,it removes a long cylinder of cheese1 commonly called a plug4 ,this plug should be drawn from the top rather than from the side of the cheese1 because when the bandage is cut it often splits1 due to the pressure against it and so exposes the cheese4 ,illustration3 ,,fig4 #ee4--;,a cheese-trier4 #bfc4 ,how to determine quality4--,as soon as the plug has been removed1 it should be passed quickly under the nose to detect any volatile odors which are liable to leave the cheese quickly4 ,next1 the compactness of the plug should be noticed and the color carefully examined4 ,then the outer end of the plug should be broken off and placed back in the cheese in the hole made by the trier4 ,it should be about an inch long and pushed in so that the surface of the cheese is smooth4 ,this prevents mold and insects entering the cheese4 ,usually the cheese will mold after a short time where the plug has been removed4 ,the remainder of the plug should be saved for determining the flavor and the body and texture4 ,the flavor can be determined by the first odor obtained from the cheese on the trier and by mixing or crushing a piece of the plug between the thumb and fore-finger and then noting the odor4 ,mixing and thoroughly warming causes the odor to be much more pronounced4 ,the cheese should seldom be tasted to determine the flavor1 for when many are to be judged1 they all taste alike after the first five or six4 ,this is probably due to the cheese adhering to the teeth1 tongue and other parts of the mouth1 making it difficult to cleanse the mouth sufficiently4 ,the body and texture can be determined by the appearance and the feeling of the cheese when rubbed between the thumb and fingers4 ,the body and texture are distinct1 yet they are more or less interchanged4 ,the body refers to the cheese as a whole and the texture to the arrangement of the parts of the whole4 ,the openness of texture or the holes can be noted when the plug is first removed4 ,the firmness of body and smoothness of texture can be determined when the cheese is rubbed between the thumb and fingers4 ,the color can be judged when the plug is first removed4 ,the finish or appearance may be noted either before or after the other qualities by carefully examining the cheese4 ,cheddar cheese should have a neat1 clean1 attractive appearance2 when cut it should show a close1 solid1 uniformly colored interior4 ,it should have a clear1 pleasant1 mild aroma and a nutty flavor4 ,it should possess a mellow1 silky1 meaty texture and when rubbed between the thumb and fore-finger should be smooth and free from hard particles4 ,,cheese ,,score-,,card ,sample4444444444444444 ,date4444444444444444444444 ,,score ,,remarks ---------------------------------------- -------------------- ,flavor #ej 44444444 ,body and ,texture #be 44444444 ,color #ae 44444444 ,finish #aj 44444444 ------------------------ ,total #ajj 44444444 ------------------------ ,recommendations444444444444444444444444 444444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 4444444444444444444444444444444444444444 44444444444444444444444 ,name of ,judge44444444444444444444444444444 ---------------------------------------- ----------------------- ,,suggestive ,,terms ,,flavor ,desirable ,clean ,pleasant ,aroma ,nutty ,flavor ,undesirable ,due to ,farm ,conditions ,weedy ,feedy ,cowy ,old ,milk ,bitter ,due to ,factory ,conditions ,too much acid ,too little acid ,due to either ,farm or ,factory ,conditions ,yeasty ,fruity ,fishy ,rancid ,sour ,bitter ,sweet ,tainted ,,body ,,and ,,texture ,desirable ,smooth ,waxy ,silky ,close ,undesirable ,pasty ,corky ,acidy ,greasy ,loose ,sweet ,curdy ,gassy ,watery ,mealy ,lumpy ,yeasty ,too dry ,,color ,desirable ,uniform ,undesirable ,streaked ,white specks ,seamy ,mottled ,wavy ,rust spots ,acid cut ,too high ,too light ,,finish ,desirable ,clean surfaces ,neat bandage ,attractive ,undesirable ,wrinkled bandage ,unclean surfaces ,cracked rinds ,undesirable size ,greasy ,no end caps ,uneven edges #bfd4 ,causes of variations in score4--,it is very seldom1 if ever1 that a cheese is given a perfect score1 for it usually has one or more defects which may be hardly noticeable or very pronounced4 ,the seriousness of the defect is determined by the individual tastes of the judges and the market requirements4 ,it is customary for the judge to pick out several samples and score them in order to fix the standard and if there are several judges this serves to unify their standard4 ,ordinarily judges will vary because of their individual tastes1 unless they begin with a uniform standard4 ,certain markets require cheese with given qualities which on other markets would be considered defects4 ,for example1 the ,boston market requires a very soft1 pasty cheese which other markets would consider undesirable4 ,the cheese is constantly undergoing changes due to the ripening agents so that it may not always be scored the same4 ,for example1 a cheese may have little or no flavor and after several weeks a very considerable flavor may have developed4 ,this is probably due to the action of the ripening agents1 and therefore the second time it would be scored differently4 #bfe4 ,the score-card4--,when judging several samples of cheese1 the type of score-card on the opposite page is used for each one4 ,this gives the date of judging and the sample number1 the judge's name and reasons for cutting the score and recommendations to avoid these troubles4 ,,chapter ,,xv ,,the ,,swiss ,,and ,,italian ,,groups ,certain varieties of hard cheese of foreign origin are now made to some extent in this country4 ,if not manufactured in sufficient quantities to supply the demand1 the remainder is imported4 ,these hard cheeses are now considered4 ,,swiss ,,cheese ,swiss cheese1 variously known as ,gruyre1 ,emmenthal1 ,schweitzer and ,swiss1 had its origin in the ,alpine cantons of ,switzerland4 ,from this region its manufacture has been carried by ,swiss dairy-men and emigrant farmers into widely separate lands4 ,the ,swiss colonies settled in the ,united ,states in the ,mohawk ,valley and in ,cattaraugus ,county1 ,new ,york2 in ,wayne1 ,stark1 ,summit1 ,columbiana and ,tuscarawas counties of ,ohio1 and in ,green and ,dodge counties in ,wisconsin4 ,of all these1 the ,wisconsin colonies have become the most extensive4 ,similar colonies have developed the making of this type of cheese in ,sweden and ,finland4 #bff4 ,the ,swiss factory4--,swiss cheese cannot be made in a vat like other types for reasons that will be explained later4 ,in place of the vat is used a kettle1 generally of copper1 and it may or may not be jacketed for steam or for hot water 7,fig4 #ef74 ,these kettles vary in capacity from #fjj to #cjjj pounds of milk4 ,the cheese-maker takes the best care possible of his kettle1 for an unclean utensil is one of the easiest sources of contamination of the milk4 ,when the kettle is not jacketed1 and it is only in recent years that this has been done1 it is suspended in a fireplace by means of a crane arrangement4 ,illustration3 ,,fig4 #ef4--,swiss-cheese kettle4 ,this fireplace uses wood1 and is built of brick or stone1 so that the kettle rests on the edge and is provided with a door which swings upon another crane1 and can be closed while the fire is going4 ,when the kettle is swung on a crane1 it is possible to swing it under the weigh-stand for filling4 ,this requires a lid to swing down over the fire1 and keep the room free from smoke4 ,the chimney generally has a rather high stack to secure a good draft4 ,this kettle is fastened to the crane by a large iron band passing around the neck1 to which a bail or handle is attached4 ,the kettle may be raised or lowered by means of a simple screw on this beam4 ,the crane consists of a heavy beam working in sockets in the floor and a beam or cross brace1 which has another and shorter beam braced to it1 to take the weight of the kettle4 ,the weigh-stand1 and its efficient location1 is a matter of extreme importance4 ,it is elevated a little above the remainder of the floor to allow gravity to do the work4 ,the next most important equipment is the press and draining table4 ,the table is made of wood or stone1 and has a slight slope to allow the whey to drain off4 ,the press is generally a jack screw which1 braced against a beam1 will exert an enormous pressure on the table below4 ,swiss cheeses are made in two styles1 the round or drum and the block or rectangular forms1 each of which has its advantages4 ,for the round style1 which is most commonly made1 the forms for hooping are of metal or of elm wood1 and consist of strips of a given width1 generally six inches1 but of an undetermined length4 ,these strips are then made into a circle and held by a cord1 which is easily lengthened or shortened1 thus varying the diameter of the hoop4 ,besides these hoops1 cheese boards or followers are needed4 ,these are heavy circular boards1 of a size to fit that of the cheese generally made1 and are banded with iron around the edge and cross-braced on the bottom for rigidity4 ,the small tools of the factory consist of knives to cut the curd1 and of a ,swiss harp or other similar tool to stir the curd4 ,many clean bandages are also needed1 and a kettle brake4 #bfg4 ,the milk4--,swiss cheese requires clean sweet milk4 ,dirt1 high acid and infections with undesirable bacteria involve difficulties of manufacture and frequent losses of cheese4 ,one common practice rejects milk if it shows acidity above #j4ae per cent4 ,to secure milk in this condition1 factories are small and located so close to the producing farms as to secure #ajjj to #cjjj pounds of milk delivered warm from the cow twice a day4 ,the cheese is made twice daily from this fresh milk4 ,if1 however1 milk is properly cared for1 it is possible to mix night's and morning's milk without bad results4 ,in fact1 in working experimentally with high grade milk and taking precautions against loss of fat1 it has been necessary to skim 7separate7 part of the milk1 thus reducing the ratio of fat to casein4 ,analysis of good ,swiss cheeses shows that the desired texture is more uniformly obtained with milk in which the fat is less than the normal ratio4 ,this assumes that the manufacturing loss is kept down so that the fat removed offsets the extra loss from curd-breaking4 #bfh4 ,rennet extract4--,most ,swiss cheese-makers prefer to make their own rennet extract from the stomach4 ,this results in a product which is not uniform in strength and so requires good judgment to secure the desired coagulation in the allotted time4 ,some cheese-makers roll fifteen to twenty well salted calves' stomachs together and dry them4 ,from this they cut off a definite amount each day to be soaked for twenty-four hours in two to five quarts of whey at #hf ,f4 ,four quarts of this solution added to #bjjj pounds of milk at #ij ,f4 should produce a curd ready for cutting in twenty to thirty minutes4 #bfi4 ,starter4--,makers do not agree as to the use of starters for ,swiss cheese4 ,those opposed to such use say that a starter will give the cheese a decided ,cheddar flavor1 while those in favor of it state that it will control undesirable fermentations1 and that1 with the use of a starter1 it is possible to make ,swiss cheese throughout the year1 and have uniform success4 ,doane1#abb working with ,bacillus ,bulgaricus as a starter1 found that these starters did not always overcome the undesirable fermentations4 ,if a cheese-maker is having difficulty to develop the holes or eyes1 this may be overcome by making a starter#abc as follows from good cheese and whey or milk3 ,select a cheese which has the desirable eyes or holes and a good flavor4 ,grind up some of this and add about of a pound to one gallon of milk or whey4 ,hold this for twenty-four hours at a warm temperature 7#he to #ij ,f474 ,strain it into the vat of milk just before the rennet is added4 #bgj4 ,the making process4--,the milk is delivered twice a day without cooling4 ,it usually reaches the factory at a temperature of #ib to #if ,f4 ,it is strained into the kettle1 and starter and rennet added at the same temperature as received4 7,for method of adding rennet1 see ,chapter ,v47 ,enough rennet should be used to give a coagulation ready for cutting in twenty to thirty minutes4 ,the firmness of the curd is tested by inserting the index finger in an oblique position1 then raising it slightly and with the thumb of the same hand starting the curd to break or crack4 ,when the curd is coagulated ready for cutting1 it will give a clear break over the finger4 ,it is important to keep the temperature uniform while coagulation is in process1 and this is best accomplished by the use of a little pan arrangement which fits into the top of the kettle4 ,when this is full of water at #ajj ,f41 the temperature of the air above the milk will be about #ij ,f4 ,when the curd is ready for cutting1 a scoop may be used and the top layer carefully turned under to equalize the temperature more closely4 ,cutting the curd4--,in some cheese factories1 knives resembling ,cheddar cheese knives are employed to cut the curd4 ,in other factories1 a ,swiss harp is used to break the curd4 ,the curd is usually cut or broken into pieces about the size of kernels of corn4 ,the practice of breaking curd instead of cutting it with sharp curd-knives produces excessive loss at times4 ,experimental study has shown that the loss of fat may be kept as low as #j4c per cent if modern curd-knives are substituted for the breaking tool formerly used4 ,study of ,swiss cheeses of all grades supports the opinion that the removal of a small part of fat from usual grades of factory milk produces a better quality of product than the use of rich whole milk4 ,this may be accomplished through the escape of fat in the whey on account of breaking the curd and stirring it vigorously1 or by skimming a part of the milk which is then curdled1 cut and stirred under such conditions as to minimize the loss of fat4 ,cooking the curd4--,after cutting1 the curd is stirred in the whey for about twenty minutes before the steam is turned on and is then heated to #abh to #ace ,f4 ,while this heating is in progress1 constant stirring must be given to avoid matting4 ,this excessive stirring breaks the curd up into pieces about the size of wheat kernels1 and accounts for the large fat loss1 which is one of the main sources of loss in making ,swiss cheese4 ,this stirring is accomplished by a rotary motion1 and the use of a brake1 which is a piece of wood closely fitting the side of the kettle4 ,this creates an eddy in the current at that point and gives a more uniform distribution of temperature4 ,the process of cooking takes from thirty to forty minutes1 and at the end of that time the degree of toughness may be determined by making a roll of curd in the hand1 and noticing the break when it is given a quick flip4 ,a short sharp break indicates the desired toughness4 ,draining and hooping4--,in this process1 the cheese-makers' skill is displayed4 ,with the hoop prepared1 and the curd at the correct stage of toughness1 the operator takes a press cloth1 wets it in whey1 slips it over a flexible iron ring which can be made to fit the shape of the kettle1 gives the contents of the kettle a few swift revolutions1 then suddenly reverses the motion1 with the result that the contents form into a cone1 and the ring and bandage are dexterously slipped under this cone1 and drawn up to the surface of the whey with a rope or chain and pulley4 ,this part of the process is the most important1 as a cheese must have a smooth firm rind1 else it will quickly crack4 ,with too large a batch of milk1 the curd can be cut into two pieces and hooped separately4 ,with the mass of curd at the top of the whey1 the piece of perforated iron plate just the size of the hoop is slipped under the mass1 and attached to the pulley by four chains4 ,then the top of the mass is carefully leveled off1 because while still in the whey1 it cannot mat badly and so tend to develop a rind crack4 ,now the mass is raised clear of the whey1 and run along a short track to the drain table1 where it is put in the press4 ,pressing4--,the mass of curd is dropped into the hoop1 the edges of the cloth carefully folded under1 and the cloth laid on top1 then the pressure is applied1 gradually at first1 but increasing until the final pressure is about fifteen to twenty pounds to a pound of cheese4 ,during the first few hours the cloths must be changed frequently1 and the cheese carefully turned over each time1 to secure a more uniform rind4 ,after a time the changes are less frequent1 and at the end of twenty-four hours the cheese is taken to the salting-room4 ,salting may be done by either the brine or dry method4 ,to prepare a brine bath1 add salt to a tank of water until it will float an egg1 and add a pailful or more of salt every few days thereafter to keep up the strength4 ,the cheese is then placed in this bath and left for three to five days1 depending on the saltiness desired4 ,as the cheese floats with a little of the rind above the surface1 it should be turned a few times to insure uniformity of salting4 ,with dry salting1 the salt is rubbed on the cheese by hand or with a stiff brush1 and any excess carefully wiped off1 leaving only a slight sprinkle on the surface to work into the cheese4 #bga4 ,curing ,swiss4--,from the salting-room1 the cheese goes to the first one of two curing-rooms1 where the unique process of the development of the characteristic eyes takes place4 ,during the curing period of either round or block ,swiss1 constant attention must be paid to the cheese4 ,they must be turned every day at first1 and then every second or third day toward the end of the curing period4 ,also1 great care must be taken that no mold starts growing1 as it will soon work into the cheese1 and spoil its flavor4 ,the best way of preventing mold is by washing the cheese1 in either clean or slightly salted water1 as often as possible4 ,a stiff brush is mostly used for this4 ,the development of the eyes or holes is the difficult part of the whole process4 ,it is not known exactly what causes the development1 but it is attributed to micro-organisms or enzymes4 ,the gas in these eyes has been examined and found to be carbon dioxide and free nitrogen4 ,sometimes hydrogen is found4 ,this comes from the original fermentation of the milk-sugar and remains to contaminate the normal eye4 ,the nitrogen#abd is included from the original air4 ,propionic acid is formed at the same time as the eyes1 and they are said to be the result of a propionic ferment of lactic acid4 ,the interior of the cheese is anarobic1 due to low permeability and high oxygen-absorbing quality4 ,this propionic bacterium cannot1 however1 account for all the carbon dioxide produced4 ,after the eyes have started1 their further development depends on temperature and humidity of the air1 and on the moisture of the cheese1 as regulated by the amount of salt used4 ,the first room has a temperature of #gj ,f4 to start the eyes1 which is later lowered in the second curing-room to about #fj to check the development4 ,when any local fermentive action starts1 it may be checked by rubbing salt on the affected part4 ,the humidity of the room is very important1 because a cheese will quickly dry out in a dry room1 due to evaporation from the surface4 ,to prevent this1 it is well to spray the floor with water1 or to have a steam jet in the room4 ,if the curd has been cooked too long the cheese may be too dry4 ,such cheeses may be piled two or more deep in the curing-room4 ,it is held by some cheese-makers that this process causes them to absorb more moisture4 ,probably this is due to the checking of evaporation4 ,the development of the eyes may be watched by trying the following test3 ,place the middle finger on the cheese and let the first finger slip from it1 striking the cheese smartly2 a dull sound indicates solidity1 while a ring indicates a hole1 and an expert maker can tell the size of the holes by the sound4 ,this requires long practice for the operator to become proficient4 ,after a cheese has remained in the first room for about two weeks and the holes are well started1 it is removed to the second curing-room1 which is held at a cooler temperature and slightly drier atmosphere4 ,the cheeses are held in this room from three to ten months1 depending on market conditions1 and capacity of the curing-rooms4 ,in ,switzerland1 it is customary to hold cheese to secure a well ripened product1 while in ,america most of the cheeses are shipped comparatively green1 hence do not bring so high a price4 #bgb4 ,block ,swiss4--,in making block ,swiss1 the same procedure is followed through the cooking stage4 ,then the curd is pressed in a square form or in one large piece1 each form six inches square on the ends and twenty inches long1 and later cut into sections4 ,these are then pressed1 salted and cured in the same way as round forms4 ,in this type of cheese there is a much smaller cross-section2 therefore the development of holes is much more easily controlled on account of the ease with which the salt can work into the cheese and control undesirable ferments4 ,as it is easy to control1 this variety is made in the fall and winter when the ferments are especially hard to keep in check4 ,however1 this cheese has the disadvantage of cutting eye-development short by the rapid entrance of salt4 ,the curing consists of the developing of the flavor and eyes and the changing in body and texture4 ,just what causes these changes is not known4 #bgc4 ,shipment4--,when ready for shipment1 the drum cheeses of the same general diameter are sorted out and packed four to six in a cask4 ,care must be taken to put boards between them to prevent sticking4 ,these are called scale-boards1 and are made of thin sections of wood fiber4 ,the cheeses are crowded into the cask to make a snug fit1 and the head carefully fastened4 #bgd4 ,qualities of ,swiss cheese4--,the peculiar ,swiss cheese flavor may be characterized as a hazel-nut taste4 ,it is a trifle sweet and very tempting4 ,the eyes or holes should be about the size of a cherry with a dull shine to the inner lining4 ,the eyes usually contain a small amount of a briny tasting liquid4 ,these eyes should be uniformly distributed4 ,the color should be uniform4 ,the cheese should have a neat1 clean1 attractive appearance1 and the rind should not be cracked or broken4 ,there are several common defects in ,swiss cheese4 ,if the milk is not clean-flavored1 the cheese will have the same flavor as the milk4 ,the greatest difficulty is to produce the eyes or holes4 ,a cheese which does not have these is called blind4 ,a product which has many small pin-holes due to gassy fermentations is called a niszler2 this means a cheese with a thousand eyes4 ,if gas forms in the cheese and causes cracks1 it is called glaesler4 ,if the cheese contains too much moisture1 it will be soft and pasty4 ,such a cheese does not readily form eyes4 #bge4 ,composition and yield4--,a large number of analyses of ,swiss cheese have been made but there is wide variation4 ,this is due to the fact that the composition and yield are both dependent on the following factors3 composition of the milk1 losses during manufacture1 amount of moisture in the cheese4 ,the losses in ,swiss cheese are much larger than with some of the other hard cheeses1 such as ,cheddar4 ,this is because more fat is lost in the whey1 due to breaking instead of cutting the curd and the subsequent hard stirring4 ,the possibility of reducing these excessive losses has already been indicated4 ,swiss cheeses of high grade show about the following range of composition3 ,water #cj-cd per cent ,fat #cj-cd per cent ,protein #bf-cj per cent ,ash #c-e per cent ,salt 7,na,cl7 #a-a4d per cent ,the water-content of this type of cheese is low and the protein-content is proportionately high4 ,both conditions lead to firm textures1 long ripening and long keeping periods4 ,the following score-card is used to judge both block and drum ,swiss cheese3 ,flavor #ce ,appearance on trier holes #cj ,texture #bj ,salt #aj ,style #e ---- #ajj ,the yield of ,swiss cheese varies from #h to #aa pounds to #ajj pounds of milk4 ,the more solids in the milk1 the more moisture incorporated in the cheese2 the smaller the loss of solids in the manufacturing process1 the larger will be the yield from a given amount of milk4 ,,the ,,italian ,,group#abe ,a group of varieties1 best known in ,america by ,parmesan1 are made in ,italy with related forms in ,greece and ,european ,turkey4 ,these forms are very hard1 usually uncolored1 with small eyes or holes4 ,they are made in large cheeses which ripen very slowly4 ,cow's milk is regularly used for ,parmesan and ,grana in northern ,italy2 other varieties contain goat or sheep milk or various mixtures4 ,aside from ,parmesan1 few of the other forms are known outside the place of origin except as they are exported in a small way to satisfy the demand of emigrants from these regions4 #bgf4 ,parmesan4--,one type of ,italian cheese1 however1 the ,parmesan1 has become very widely known4 ,in general the consuming trade does not discriminate between ,parmesan1 ,grana and closely related forms4 ,parmesan is made in large cheeses which require one to three years for proper ripening2 in texture it is very hard with small eyes or holes formed by very slow fermentation4 ,such cheeses are ripened in large storehouses in which hundreds and even thousands are brought together and cared for by experts4 ,the surfaces of these cheeses are kept clean and free from insects by rubbing with linseed oil4 ,so hard are these forms that the cheese-trier is not used in testing1 but the texture of the surface is tested by pricking with an awl-like tool and the stage of eye-formation and associated ripening is determined by the sound given out when the cheeses are tapped with a hammer4 ,when ripe1 the cheeses of this group are used in cooking principally4 ,the broken cheese is grated and added to macaroni1 spaghetti and other cooked cheese dishes4 ,parmesan is usually made from partly skimmed-milk2 the ratio of fat to protein in analysis runs from #a3b to #c3d in contrast to the normal relation of about #d3c in whole-milk cheese4 ,in water-content much variation is found1 but ripe ,parmesan is usually about #cj per cent water4 ,other members of the group are made with different amounts of skimming1 some of them from whole milk4 ,the group in general represents the requirements of cheese for the trade of warmer regions 7see ,mayo and ,elling73 7#a7 a low fat-content so incorporated that the cheese does not become greasy or oily in hot weather2 7#b7 a water-content low enough to prevent rapid spoilage during the necessary exposure of handling under warm conditions4 ,the equipment for ,parmesan manufacture has more resemblance to that of the ,swiss factory than the ,english and ,american cheeses4 ,the milk is curdled in deep copper kettles 7,fig4 #eg71 below which there is commonly a provision for direct heating by fire which is sometimes carried on a truck1 and therefore can be withdrawn when heating is sufficient4 ,the steam-jacketed kettle has replaced this earlier form to a large measure4 ,illustration3 ,,fig4 #eg4--,parmesan cheese kettles4 ,the general character of the manufacturing process is indicated in the following abstract of one of the methods4 ,many variations are to be found4 ,the milk for ,parmesan is allowed to stand overnight4 ,some acidity is1 therefore1 developed in contrast to the absolutely fresh condition of the milk used in ,swiss and the acidification developed during the making of ,cheddar 7,fascetti74 ,it is then skimmed1 heated to #gb to #ge ,f4 ,rennet is added in amount sufficient to produce firm curd in one hour or slightly less4 ,when the curd is firm1 a wood fire is made under the kettle and the curd is broken with a special implement into small particles4 ,after breaking1 four grains of powdered sulfur to twenty-two gallons of milk are added4 ,the curd is stirred with a rake4 ,by the time the temperature rises to #gg ,f41 the curd should be in very small pieces4 ,stirring and heating continue until the temperature reaches #aca ,f4 ,at this temperature1 it stands fifteen minutes1 after which it is removed from the fire 7or the fire is drawn74 ,nine-tenths of the whey is then drawn4 ,the cheese-maker then collects the curd into a compact lump under which he slips a cheese cloth4 ,with the aid of an assistant he removes the mass to a perforated vessel for draining4 ,after this the curd goes into large wooden hoops1 lined with cloth1 which stand upon a slanting draining table until evening4 ,no pressure is used4 ,before night they are taken to the cellar4 ,the cloths are removed next day4 ,after standing four days1 they are salted by covering the upper surface with coarse salt4 ,this is repeated with daily turning for twenty days1 then salted on alternate days for another period of twenty days4 ,at the end of the forty days' salting1 the cheese is removed from the hoop1 scraped1 sprinkled with whey and the rind rubbed smooth4 ,a dressing of linseed oil either with or without bone black is applied4 ,illustration3 ,,fig4 #eh4--;,a typical cheese-market in ,france4 ,the cheeses are kept in special ripening rooms1 and rubbed frequently with linseed oil to keep the surfaces free from molds and vermin4 ,careful grading as to quality of product and consequent response to ripening conditions produce cheeses of many degrees of excellence4 ,those in which a ripening of three to four years is possible are most highly esteemed4 #bgg4 ,regianito4--,a cheese of the ,italian group is now made in ,argentina and imported to the ,united ,states under the name ,regianito4 ,,chapter ,,xvi ,,miscellaneous ,,varieties ,,and ,,by-,,products ,as already discussed in ,chapter ,,vi1 there are a large number of varieties of cheese4 ,very many are entirely unknown in ,america4 ,a considerable number of forms are occasionally imported and may be found by visiting the markets and delicatessen stores in the foreign districts of our large cities4 ,certain forms not widely known are made in ,america in a few factories or are imported in sufficient quantity to call for brief discussion4 ,some of these are brought together here4 ,the importance of the by-products of cheese-making has not been sufficiently recognized1 for manufacture on a large scale is only beginning to be appreciated in ,america4 ,certain cheese names1 such as ,mysost1 are applied to whey products4 ,in addition1 milk-sugar is extensively made and whey-butter has been carefully studied and found to be practicable under some conditions4 #bgh4 ,caciocavallo originated in ,italy1 but is now made in certain factories of ,new ,york and ,ohio4 ,some factories in ,lombardy#abf use whole milk1 others use half-skimmed milk4 ,the latter practice is probably the more common4 ,in making this cheese1 the milk is coagulated with rennet1 cut and firmed in the whey1 allowed to settle and the whey drawn4 ,the curd is then piled on the draining table and allowed to mat or fuse into fairly solid masses4 ,after several hours of draining and matting1 the curd is cut into strips and placed in a vat of hot water4 ,in the hot water1 the blocks of solid curd melt into taffy-like masses which are worked and molded by hand into more or less standard shapes4 ,indian club or ten-pin forms are most commonly produced4 ,when the proper shape has been gained1 each mass is thrown into cold water which solidifies it in that form4 ,cheese masses heat and cool slowly2 several hours of cooling are required to insure a firm cheese4 ,the newly made cheeses are salted in a brine bath1 then hung by a string to ripen4 ,sometimes these cheeses are eaten fresh1 again they are ripened several months4 ,they vary in size from one to six pounds4 ,cornalba gives the composition of ,italian ,caciocavallo made from whole milk as water #cb to #cd per cent1 fat #cd to #cf per cent1 protein #bh4e to #bi4e per cent1 salt #a4g to #a4h per cent2 when made from half skimmed-milk1 water #bh per cent1 fat #bg to #bh per cent1 protein #ce to #dj per cent1 salt #b4b per cent4 ,other analyses vary widely from these figures on account of the differing fat-content of the milk4 ,no standardized practice has been established in ,america4 ,provolono resembles ,caciocavallo in method of manufacture and composition1 the main difference being in the shape of the cheese4 ,it is more or less round and is held by a coarse net made of small rope4 ,the cheeses are treated while curing the same as ,caciocavallo4 #bgi4 ,sap sago4--,this hard green cheese imported from ,switzerland is made in cakes1 tapering from perhaps two inches in diameter to a rounded top with a height of about two inches4 ,these are made from skimmed-milk curd1 partially ripened then mixed with powdered leaves of ,melilotus coeruleus1 a clover-like plant4 ,the mixture is then pressed into the market form and dried until very hard4 ,it is handled without special care since the water-content is so low that fermentations are exceedingly slow4 ,this low-priced cheese may be used in cooking4 #bhj4 ,albumin cheese4#abg--;,in the rennet cheeses1 the albumin1 which constitutes about #j4g per cent of the milk1 passes off in the whey4 ,this albumin is not curdled by rennet4 ,it is1 however1 coagulated by heating4 ,the presence of acid hastens such coagulation but does not cause it when used alone4 ,when the whey is heated to about #bjj ,f41 the albumin rises and may be skimmed off4 ,in this form it is recovered and used4 ,it may be shaped is hoops under pressure1 as ,ricotte1 an ,italian form4 ,this cheese is pressed firmly and dried4 ,such albumin is frequently prepared as a poultry feed4 #bha4 ,mysost1 ,norwegian whey cheese4--,the whey contains nearly #e per cent of milk-sugar which can be recovered by boiling4 ,the ,norwegian process which produces ,mysost consists in raising the whey to the boiling point1 skimming off the albumin as it rises1 then concentrating the remainder of the whey4 ,as it reaches sufficient concentration1 the albumin is thoroughly stirred back into the mass and the mass finally cooled into forms4 ,mysost is a brown1 hard brittle mass consisting principally of caramelized milk-sugar4 ,analysis shows such percentage composition as follows3 water #aj to #bj per cent1 protein #aj to #ae per cent1 milk-sugar #cj to #ee per cent4 ,mysost is found in the larger markets of the ,united ,states4 ,primost is an albumin cheese somewhat similar to ,ricotte and ,mysost4 ,it is made by precipitating the albumin by acid and heat4 ,the main difference is in the firmness of the cheese4 ,this is regulated by drying4 #bhb4 ,whey butter4#abh--,the loss of a percentage of fat1 rarely less than #j4c per cent and in some cheeses very much greater1 has led to the making of whey butter4 ,for this purpose a separator is introduced and all whey is separated daily4 ,the fat recovered in the form of cream is then ripened and churned4 ,whey butter is not rated as equal to butter made from whole milk but a fair market can usually be found for the product4 ,the recovery of #j4be per cent fat means two and one-half pounds of fat to #ajjj pounds of whey4 ,this will make about three pounds of butter4 ,whether whey butter shall be made depends on the volume of business1 the extra equipment required1 the extra help necessary and the market for the product4 ,as a rule1 whey butter is economically recoverable only in large factories4 ,it is not considered advisable to attempt to make it unless one has the whey from #aj1jjj pounds of milk4 ,in some instances1 the combination of small cheese factories with one churning plant has proved to be economical4 ,the objection to the making of whey butter is1 that it stimulates carelessness on the part of the cheese-maker because he thinks that the fat will be recovered by skimming4 ,he does not realize that the other milk solids are being reduced in the same proportion as the fat1 to the great loss in yield of cheese4 ,,chapter ,,xvii ,,cheese ,,factory ,,construction1 ,,equipment1 ,,organization ,the principal factor in determining the location of a cheese factory is the available supply of milk4 ,this is usually ascertained by making a canvass1 and finding out the number of cows whose milk would be brought to the factory4 ,the quantity of milk or the number of cows necessary to insure sufficient milk for the successful operation of the factory1 depends on the variety of cheese to be made4 ,when making types of cheese for which very sweet milk is necessary1 the milk must be delivered twice a day4 ,this demand limits the area from which the factory can secure its supply4 ,the length of time the cheeses are held in the curing-room and the work necessary to care for them also limits the area which the factory can serve1 because a very large amount of milk cannot be handled when the cheese must be given considerable attention in the curing-rooms4 ,swiss1 ,limburger and ,brick cheese factories usually do not require a large supply of milk2 therefore the factories may be built close together4 ,the size of the ,cheddar cheese factories varies but it is generally considered unprofitable to make ,cheddar cheese unless there are #ejjj pounds of milk available daily4 ,conditions have changed so that at present different kinds of cheese are made from the surplus milk in market milk plants4 ,in such cases a uniform supply is not absolutely necessary4 ,the climate must also be suitable for the industry4 #bhc4 ,locating the site4--,in a farming community1 several factory sites are usually available4 ,it is best to consider carefully the desirable features of each before trying to make a definite choice4 ,many of the present cheese factories were located in hollows because it was easy to secure a supply of water1 but no thought or attention was given to the disposal of the sewage4 ,the following points should be considered in choosing a site3 7#a7 ,drainage4--,a factory should be so located that it has good drainage4 ,ground that slopes away from the factory makes the disposal of sewage easy4 ,sewage should not be allowed to run out on the ground and left to decay1 thus forming a breeding place for flies1 but should run into a cesspool or septic tank4#abi ,even in a porous soil1 a cesspool frequently clogs and gives trouble4 ,the septic tank seems to be the best method to dispose of the sewage unless the factory is so located that connection can be made with a city sewage system4 7#b7 ,water4--,an abundant supply of pure water is essential to a factory4 ,this may come either from deep wells or springs4 ,the value of a never-failing water supply cannot be overestimated4 7#c7 ,exposure4--,the factory should be so located that the receiving room is away from the prevailing winds4 ,this prevents dust being blown into the factory4 ,the curing-room should be on the side not exposed to the sun as this will keep it cool4 ,fig4 #ei shows a clean cheese factory of the ordinary type4 ,when it is desirable to cure the cheese in a cellar1 it is better to locate the factory on the side of a hill4 ,then the receiving and manufacturing room may be on the ground level and the curing-room1 a cellar1 back of the manufacturing room and yet all on the same level4 ,this saves carrying the cheese up and down stairs4 7#d7 ,accessibility to market should not be overlooked4 ,often the quality of the cheese is injured by long hauls4 ,an important item in marketing both milk and cheese is the use of the automobile4 ,by its use the products are not so long in transit1 and losses from exposure in delivery are reduced4 ,both milk and cheese1 when exposed to the heat of the sun for any length of time1 become warm4 ,this gives undesirable organisms chance to develop4 ,illustration3 ,,fig4 #ei4--;,a cheese factory of neat appearance4 #bhd4 ,the building4--,details of construction or estimates of cost will be omitted in the present discussion4 ,a local contractor can do this satisfactorily and also the cost of materials is constantly changing4 ,only general considerations as they apply to the manufacture of the product will be taken up4 ,the building may be constructed of wood1 stone1 various bricks or concrete4 ,the kind of material will depend on the relative cost of materials in the local market and on the amount of money available for building4 #bhe4 ,heating plant4--,many of the older factories have no heating plants and some are so poorly constructed that they cannot be warmed4 ,means of heating should be provided1 either by steam or a stove4 ,the loss due to freezing is an item which is entirely avoided in factories properly heated4 #bhf4 ,curing-rooms4--,the size of the curing-rooms will depend on the amount of cheese to be handled and its location on the variety of cheese to be manufactured4 ,in every case1 some provision should be made to control humidity and temperature4 ,if the room becomes hot and dry1 evaporation from the cheese will be much more rapid4 ,in a hot curing-room1 undesirable types of ferments are more likely to develop and to injure the quality of the cheese4 #bhg4 ,light4--,the importance of light should be emphasized4 ,it acts as a stimulant to keep things clean4 ,it also makes the factory more cheerful4 ,there should be numerous windows to give plenty of light4 ,a skylight may often serve both as a source of light and ventilation4 #bhh4 ,ventilation4--,plenty of ventilation should be provided4 ,this may be accomplished by means of the windows or skylight4 ,however1 it is a good precaution to have at least one ventilator to carry off the steam and control the circulation of air4 ,all openings should be carefully screened to keep out flies4 #bhi4 ,boiler-room4--,the boiler-room should be easily accessible from the manufacturing rooms4 ,a gauge located in the latter should tell the steam pressure4 ,windows or doors should be so located that the flues of the boiler can be cleaned4 ,the coal supply should be handy4 ,great care should be exercised to keep the boiler-room clean for otherwise the dirt will be tracked all over the factory4 #bij4 ,whey tanks should be kept clean4 ,daily washing is absolutely necessary to prevent offensive odors4 ,pasteurization of whey has been found requisite to prevent the spread of disease if raw milk is used4#acj ,this is required by law in some states4 ,it is sometimes accomplished by heat with steam coils2 in other cases by running live steam directly into the whey4 ,whey tanks may be made of wood or steel4 ,the acid of the whey seems to eat and decompose concrete4 #bia4 ,store-room4--,there should be a separate room or a place in the attic where the supplies can be kept4 ,this saves much waste and keeps the factory cleaner and more tidy4 #bib4 ,the floors4--,the floor is the most important part of the building4 ,it should be of non-absorbent material1 which can be easily cleaned1 and it should not leak4 ,concrete makes the best floor of any material used at present4 ,it should slope very gently to the drain4 ,the corners between the floor and side walls should be rounding to make cleaning easy4 ,the drain should be provided with bell traps to prevent the entrance of sewer gas into the factory4 ,if the traps and floor about them are slightly depressed1 it will help to make the floor drain more quickly4 ,a catch-basin should be provided just outside the factory for all solid material which might clog the sewer pipe4 ,this should be cleaned three or four times a year4 ,illustration3 ,,fig4 #fj4--;,a well arranged ,cheddar cheese factory1 including the equipment for the manufacture of whey butter4 #bic4 ,arrangement of machinery and rooms4--,the rooms and machinery should be arranged so that the work will follow the natural sequence of the process with as little inconvenience as possible4 ,some of the points to be observed in this connection are3 vats should be near the weigh-can2 boiler-room near the work room2 cheese presses near the vats2 cheese presses near the curing-rooms and the like4 ,fig4 #fj shows a well arranged ,cheddar cheese factory4 ,the necessary machinery and rooms for the manufacture of whey butter are included4 ,in this plan1 the attic contains the store-room and the whey tanks4 ,the whey is forced from the vats into the tanks with a steam jet and then runs by gravity to the separator4 ,slides are provided in the walls of the ice storage to regulate the flow of air into the curing-room and butter refrigerator4 ,in order to have a smaller boiler1 a gasolene engine is used to run the separator1 churn and curd-mill4 ,the plan can be modified to use the upstairs for a curing-room so that the size of the factory may be reduced4 ,the whey butter could be shifted to a small room where the curing-room now is and the boiler-room added as a lean-to at one side of the building4 ,this would materially reduce the size of the main building4 ,another plan 7,fig4 #fa7 shows the arrangement of a ,cheddar cheese factory without the whey butter apparatus4 ,the location of the drain between the vats might be criticized4 ,in ,fig4 #fb is shown the arrangement of a combined butter and cheese factory4 ,fig4 #fc shows the possible arrangement of a ,limburger factory4 ,the size of this factory could be reduced by having the salting tables closer together4 ,in a ,cheddar cheese factory1 the curing-room may be over the manufacturing room4 ,this makes considerable work in carrying the cheese up and down4 ,a small elevator may be used for this purpose4 ,the same principle holds in cheese factories in which other varieties of cheese are made2 the floors should be on one level so far as possible4 ,there is danger of the overhead curing-room becoming too hot and causing the cheese to leak fat4 ,shelves or tables should be provided on which to put and keep the utensils4 ,the utensils should never be placed on the floor4 ,illustration3 ,,fig4 #fa4--,plan of ,cheddar cheese factory without whey butter equipment4 #a1 ,boiler2 #b1 sink2 #c1 hot water barrel for scalding utensils2 #d1 cheese vats2 #e1 #f1 cheese presses2 #g1 weigh-can2 #h1 desk2 #i1 ,babcock tester2 #aj1 shelf2 #aa1 paraffine tank2 #ab1 cheese shelves4 ,illustration3 ,,fig4 #fb4--;,combined ,cheddar cheese and butter factory4 #a1 ,boiler2 #b1 engine2 #c1 water pump2 #d1 work bench2 #e1 wash sink2 #f1 press2 #g1 elevator2 #h1 cheese vats2 #i1 separator2 #aj1 milk heater2 #aa1 milk receiving vat2 #ab1 press2 #ac1 shelf2 #ad1 ,babcock tester2 #ae1 weigh-can2 #af1 churn2 #ag1 starter2 #ah1 cream ripener and pasteurizer2 #ai1 refrigerator2 #bj1 milk sheet and sample jar2 #ba1 milk pump4 #bid4 ,arrangements for cleanliness4--,a sink for washing the utensils should be provided and boiling water to scald them after washing4 ,after being scalded1 tin utensils dry quickly without rusting4 ,the boiling water may be obtained by placing a steam pipe in a barrel of water and turning on the steam4 ,the utensils can then be washed clean1 dipped in this barrel of boiling water and put in their place4 ,too much emphasis cannot be laid on keeping the factory itself1 the utensils and the surroundings clean4 ,this will prevent the development of mold4 ,cases are known in which the cheese factory was allowed to become very dirty1 so that a red mold developed4 ,this eventually got into the cheese and caused red spots4#aca ,they are called rust spots4 ,all doors and windows should be screened to keep out flies4 ,illustration3 ,,fig4 #fc4--;,a ,limburger cheese factory4 #bie4 ,equipment and supplies list4--,the following utensils will be needed in a ,cheddar cheese factory to handle #aj1jjj pounds of milk daily3 #a #e-;,h4 ,p4 boiler2 #a #fj-;gallon weigh-can2 #a conductor head and trough2 #a platform scale2 #a ,babcock tester1 glassware and sample bottles2 #b #gjj-;gallon cheese vats2 #b gang cheese presses2 #a curd-mill2 #b curd-knives2 #cj cheese hoops2 #a whey strainer2 #a curd scoop2 #a long-handled dipper2 #a strainer dipper2 #a siphon2 #a cheese knife2 #a glass graduate2 #a cheese-trier2 #a speed knife2 #a paraffine tank2 #a ,marschall rennet test2 #a lactometer2 #a milk can hoist2 #a acid test2 #a sink2 #a #dj-quart milk can2 #c pails2 #c shot-gun cans for starter2 #c thermometers2 brushes and brooms2 #a ,wisconsin curd test or fruit jars for same2 #a set counter scales2 #b curd rakes4 ,if whey butter is made1 the equipment should include3 ,tanks to hold the whey2 separator2 cream ripening vat2 churn2 butter-worker2 butter refrigerator2 large boiler and steam engine or gasolene engine4 ,the following supplies will be needed for the making of the cheese3 ,bandages2 boxes2 scale boards2 starched circles2 rennet extract or pepsin2 cheese color2 press cloths2 paraffine2 formaldehyde2 alkali2 indicator2 sulfuric acid4 ,illustration3 ,,fig4 #fd4--;,a sanitary dipper with a solid handle4 ,when choosing the utensils1 the ease of cleaning and sanitary construction should not be overlooked4 ,one of the most unsanitary utensils in a factory is a dipper with a hollow handle4 ,fig #fd shows a dipper with a solid handle which any tinsmith can make4 ,the seams of all utensils should be flushed full of solder1 to make cleaning easy4 ,when ready to clean or wash any utensils which have come in contact with milk or its products1 the steps are as follows3 rinse in cold water1 wash in warm water in which some washing-soda has been dissolved1 rinse clean1 scald in boiling water4 ,never use a cloth to wash utensils2 a brush is more sanitary4 #bif4 ,factory organization4--,there are two general classes of organizations#acb to operate cheese factories1 one the proprietary and the other the coperative4 ,unless the kind of organization is what the dairy-men desire1 dissatisfaction is sure to result4 7#a7 ,proprietary organization4--,under this form of organization1 one person owns and operates the factory4 ,the dairy-men are paid a stated price for milk1 or the milk is made into cheese for a stated price a pound4 ,the proprietor receives all profits and assumes all losses4 ,so far as the dairy-man is concerned1 the stock company is a proprietary organization4 ,the gains and losses are shared by each member according to the amount of money invested4 7#b7 ,coperative organization4--,in a true coperative cheese factory each patron is an owner1 as the name indicates4 ,the object of this organization is to reduce the cost of manufacture rather than pay large dividends1 so that the dairy-man with a large herd and small capital invested in the factory obtains more returns than the one who owns considerable capital and has a small herd4 ,many cheese factories are coperative in name only and proprietary in operation4 ,the state of ,wisconsin has a law which tends to stop this defect and defines what organizations may use the term or name1 coperative4 ,the constitution of a coperative organization should state3 #a1 ,name2 #b1 object2 #c1 officers and duties of officers2 #d1 manager or other person to run business2 #e1 capital stock2 #f1 meetings2 #g1 voting power2 #h1 amendments4 ,some of the most important statements which should appear in the constitution are mentioned in the following sentences4 ,a statement should show what persons are eligible to membership in the organization4 ,it is a careless plan simply to say that the duties of the officers are those usually defined in such an organization4 ,this may lead to confusion and neglect1 or both4 ,direct statements should be made explaining the exact duties of each officer4 ,the limits of the authority of the manager or person who runs the business should be explicitly stated4 ,the manager then knows just what his duties are and what matters or parts of the business must be considered by other officers or committees4 ,the amount of capital stock and the number and value of each share should be exactly stated4 ,the constitution should state when and where the regular meetings must be held and by whom and when special meetings may be called4 ,this gives every member ample notice of the regular meetings4 ,some method or means should be provided to notify each member of the special meetings4 ,the voting power should be definitely stated1 whether it is limited to shares of capital stock or by members or by number of cows owned by each member4 ,it is necessary to indicate just how amendments to the constitution may be made4 ,each member should know before the final vote just what changes are being proposed4 ,types of constitutions may be found in the following references3 ,,elliott1 ,w4 ,j41 ,creameries and cheese factories2 organization1 building and equipment1 ,mont4 ,exp4 ,sta4 ,bul4 #ec1 #aijd4 ,,farrington1 ,e4 ,h41 and ,g4 ,h4 ,,benkendorf1 ,organization and construction of creameries and cheese factories1 ,wis4 ,exp4 ,sta4 ,bul4 #bdd1 #aiae4 ,,van ,,slyke1 ,l4 ,l41 and ,c4 ,a4 ,,publow1 ,the science and practice of cheese making1 pages #ddg-dec1 #aiji4 ,iowa ,exp4 ,sta4 ,bul4 #aci1 #aiac4 ,creamery organization and construction4 ,,chapter ,,xviii ,,history ,,and ,,development ,,of ,,the ,,cheese ,,industry ,,in ,,america ,just when the first cheese was made is not known4 ,by the time the first immigrants came to ,america1 cheese-making was rather generally known in ,europe1 so that the early settlers brought with them and practiced established methods4 ,the countries of ,europe developed different kinds of cheese and have since become noted for such particular varieties1 for example3 ,france1 ,camembert and ,roquefort2 ,switzerland1 ,swiss cheese2 ,england1 ,stilton and ,cheddar2 ,germany1 ,limburger2 ,holland1 ,edam and ,gouda2 ,italy1 ,parmesan and its allies1 also ,gorgonzola cheese4 ,the manufacture of these various cheeses has been attempted in this country4 ,because of the difference in climatic conditions and in some cases the use of milk of sheep or goats1 it was and still is difficult to manufacture some of the ,european cheeses in ,america4 ,since the climatic conditions of this country and certain parts of ,england are somewhat similar1 the manufacture of the cheeses of ,england predominated1 and there was also more information on their manufacture4 ,these are probably the reasons why the ,united ,states and ,canada have become famous for ,cheddar cheese4 ,the first cheeses of the ,cheddar group were made on the farms4 ,the work was usually performed by women1 and the process was very simple4 ,the methods were crude1 and the cheeses were made in a more or less haphazard way4 ,the milk of the evening was placed in a cheese tub in the dairy room and cooled to a temperature that would prevent souring4 ,in most cases the cream that had raised to the surface of the night's milk was removed in the morning4 ,this was considered an act of economy1 for it was thought that in the process of manufacture it would all pass off in the whey and be lost4 ,the morning's milk was then mixed with that of the evening and warmed to the setting temperature by placing a portion in a tin pail and suspending it in a kettle of hot water4 ,when hot1 it was emptied into the tub of cold milk4 ,by transferring back and forth1 the setting temperature was finally reached4 ,few of these settlers owned thermometers4 ,consequently1 cheese-makers were obliged to depend on the sense of feeling to determine temperature4 ,one of the serious difficulties of the early manufacture was the production of rennet of a uniform strength4 ,after the addition of the rennet and as soon as the coagulated milk became firm enough1 it was broken into as small pieces as could be conveniently made1 a wooden knife being used for the purpose4 ,after standing ten minutes it was stirred by hand1 breaking the pieces finer1 and the temperature was gradually brought to #ih ,f41 aiming as near blood heat as could be judged by the sense of feeling4 ,it was kept at this temperature until the moisture was out of the curd and it would squeak between the teeth4 ,the whey was drawn off and the curd stirred until dry1 salted and put to press4 ,all the curd of one day was made into a cheese4 ,this resulted in small uneven-sized cheese4 ,since such cheeses were made from the milk of single dairies with all the surroundings clean1 the flavor was usually good but the texture was open and soft4 ,the method of caring for the cheese and marketing was entirely different from that practiced at the present time4 ,all the cheeses made during the entire season were held until fall and marketed at one time4 ,they were packed in casks four to six in a package1 one on top of the other4 ,the earliest date when single boxed cheeses were on the market was #ahda4 ,between #ahbj and #ahdj1 a small export trade in cheese was started4 ,as this demand for cheese increased1 particularly in ,england1 it became necessary to change the methods employed in manufacture4 ,the farm dairy cheese was rather an open-textured sweet curd product4 ,if not1 it was due more to accident than to any intention of the cheese-maker to improve the quality4 ,one of the early complaints from ,england was that the cheeses were too small and uneven in size4 ,the practice of making on the farm continued until about #ahea1 when the factory system was started1 although home manufactures continued after that time4 ,following are the reasons for the change from the farm to factory system3 7#a7 ,england demanded larger cheese2 7#b7 the farm product was not uniform2 7#c7 the quality of the farm cheese did not suit the ,english trade2 7#d7 factories saved much labor on the farms2 and 7#e7 could secure higher prices4 #big4 ,the factory system4--,where and by whom the first ,cheddar cheese factory in ,america was started is not definitely known4 ,jesse ,williams of ,oneida ,county1 ,new ,york1 is supposed by many to have been the first to build and operate under the factory system1 in #ahea4 ,cheese factories were opened in ,ohio and ,wisconsin about #ahfj4 ,in the period #ahfj to #ahgj1 a large number of cheese factories were built in the various states1 especially ,new ,york1 ,ohio and ,wisconsin4 #bih4 ,introduction of factory system in ,canada4--,in #ahfc1 ,harvey ,farrington of ,herkimer1 ,new ,york1 was so impressed with the opportunity of developing the cheese factory system in ,canada that he sold out his business in ,new ,york and established the first ,canadian cheese factory in the town of ,norwich1 ,ontario4 ,it was accepted at once by ,canadian farmers1 and factory cheese-making increased rapidly4 ,in #ahff1 a small quantity of cheese was exported and from that time the export trade of ,canada has been large and growing4 ,ontario and ,quebec are now the leading provinces in the production of cheese4 #bii4 ,introduction of cheddaring4--,the factories at first used the same process as the farms1 namely the stirred-curd process4 ,in #ahfg1 ,robert ,mc,adam introduced the ,english ,cheddar system in a factory near ,herkimer1 ,new ,york4 ,this is the ,cheddar system as known to-day4 ,it produces the closer bodied cheese demanded by the export trade4 ,this introduction made ,herkimer ,county famous for its cheese4 #cjj4 ,introduction of ,swiss and ,limburger4--,in #ahgj1 factories for ,limburger1 ,swiss and ,brick cheese were started and have gradually increased4 ,in ,new ,york such plants are located around ,boonville in ,oneida ,county1 and ,theresa1 in ,jefferson ,county4 ,in ,wisconsin1 ,swiss cheese-making was begun by a colony of ,swiss who came to ,new ,glarus1 ,green ,county4 ,it is now made in ,green1 ,lafayette1 ,iowa1 ,grant1 ,dane and ,rock counties4 ,limburger and ,brick are manufactured in ,dodge1 ,fond du ,lac1 ,winnebago1 ,marathon1 ,la ,crosse1 ,buffalo1 ,trempealeau1 ,clark1 ,washington1 ,dunn1 ,barron and ,lincoln counties4 ,in the southeastern part of ,ohio ,swiss cheese is produced4 ,ohio and ,wisconsin have manufactured more of these cheeses1 especially ,swiss1 than any other states4 ,this is probably due to the fact that the conditions are more nearly like those of ,switzerland4 ,when the cities in ,new ,york began to grow1 an increased demand for market milk was felt4 ,the result was that the dairy-men could not supply both the cities and the cheese factories with milk4 ,a large part of the cheese was being exported and most of it had always been partly skimmed4 ,the amount of skimming1 therefore1 was largely increased4 ,then other animal fats were substituted for the milk-fat4 ,this product was known as filled cheese4 ,the delay in controlling the practice of making skimmed-milk and filled cheese ruined the export trade4 ,in ,canada laws prohibited the making of filled cheese and as a consequence ,canadian ,cheddar cheese is still very popular in ,england4 ,however1 with the control of skimmed-milk cheese-making and the elimination of filled cheese1 the volume continued to grow and to find outlet in local consumption4 ,new ,york probably exported more cheese than any other state4 ,wisconsin shipped cheese into other regions1 especially the southern states in which no cheeses were made4 ,some ,wisconsin cheeses were shipped to the ,new ,york market from time to time1 but in ,october1 #aiac1 the first quotations#acc were made in ,new ,york ,city for ,wisconsin products4 #cja4 ,number and distribution of cheese factories4--,the following list and maps 7,figs4 #fe1 #ff7 compiled in #aiad by the ,united ,states ,department of ,agriculture ,dairy ,division1 show the number of cheese factories in the different states and their location3 ,illustration3 ,,fig4 #fe4--,map showing the distribution of cheese factories in the principal cheese-producing states4 ,arizona #c ,california #ic ,colorado #h ,connecticut #b ,delaware #a ,illinois #ej ,indiana #ac ,iowa #be ,kansas #a ,maine #e ,michigan #aif ,minnesota #gd ,missouri #d ,montana #a ,nebraska #a ,new ,hampshire #b ,new ,york #iie ,north ,dakota #c ,ohio #aaa ,oklahoma #a ,oregon #db ,pennsylvania #ajf ,south ,dakota #a ,utah #h ,vermont #ce ,virginia #c ,washington #ae ,west ,virginia #a ,wisconsin #agbj ---- #cebj #cjb4 ,total production of cheese in the ,united ,states4--,the following figures 7,table ,,xx7 compiled by the ,united ,states ,census show the total production of cheese and the amount made on farms and in factories in the ,united ,states by ten-year periods3 ,,table ,,xx ,,showing ,,the ,,total ,,production ,,of ,,cheese ,,and ,,part ,,made ,,on ,,farms ,,and ,,in ,,factories ,,in ,,the ,,united ,,states ,,by ,,ten-,,year ,,periods #ahdi ,total #aje1ece1hic pounds #ahei ,total #ajc1ffc1ibg pounds #ahfi ,total #afb1ibg1chb pounds #ahgi ,total #bdc1aeg1hej pounds #ahhi ,on farms #ah1gbf1hah pounds ,in factories #bch1jce1jfe pounds ,total #bef1gfa1hhc pounds #ahii ,on farms #af1cgb1ccj pounds ,in factories #bha1igb1cbd pounds ,total #bih1cdd1fed pounds #aiji ,on farms #i1dje1hfd pounds ,in factories #caa1abf1cag pounds ,total #cbj1ecb1aha pounds ,comparing the figures of #ahii with those of #aiji1 it is seen that the total production of cheese in the ,united ,states increased #bb1ahg1eci pounds1 or an increase of #g4d per cent in #aiji over #ahii4 ,during the same years the amount made on the farms decreased #f1iff1ded pounds1 or a decrease of #db4f per cent1 while the amount made in factories increased #bi1aec1icc pounds or #aj4c per cent4 #cjc4 ,rank of the leading cheese-producing states4--,the rank of the leading cheese states according to the number of factories in #aiad was3 ,wisconsin #agbj1 ,new ,york #iie1 ,michigan #aif1 ,ohio #aaa1 ,pennsylvania #ajf4 ,illustration3 ,,fig4 #ff4--,showing the cheese factories in the ,pacific coast states4 ,the table on the opposite page 7,table ,,xxi7 shows the amount of cheese produced by the five states with the largest number of factories4 ,this table indicates that ,new ,york led in the production of cheese until some time between #ahii and #aiji4 ,this is probably because1 ,new ,york having so many cities1 the demand for market milk is so large that it is sold as such instead of being manufactured into cheese4 ,there is about the same number of milch cows in ,new ,york and ,wisconsin4 ,however1 ,wisconsin is credited with more cheese in #aiji than ,new ,york ever produced and this output probably will increase1 as there are considerable areas of undeveloped agricultural land in ,wisconsin4 ,it is also interesting to note that ,ohio is falling off in cheese production4 ,this may be due to the increased demand for market milk4 ,on the other hand1 production has increased in ,pennsylvania4 ,,table ,,xxi ,,showing ,,the ,,amount ,,of ,,cheese ,,made ,,in ,,five ,,leading ,,states ,,by ,,ten-,,year ,,periods ---------------------------------------- ------------- ,,state ,,year #ahei ,,year #ahfi ,,year #ahgi ,,year #ahhi ---------------------------------------- ------------- ,amount in ,amount in ,amount in ,amount in pounds pounds pounds pounds ,wisconsin #a1ajd1cjj #c1bhh1eha #ai1ece1cbd #ed1fad1hfa ,new ,york #dh1edh1bhiajj1ggf1jababi1afc1gadabd1jhf 1ebd ,michigan #a1fda1hig #b1cba1hja #c1iec1ehe #e1cgj1dfj ,ohio #ba1fah1hic #bd1aec1hgf #cb1eca1fhc #bb1bed1jed ,penn #b1ejh1eef #b1gib1fgf #h1iff1gcg #e1deg1hig ---------------------------------------- ------------- ---------------------------------------- --- ,,state ,,year #ahii ,,year #aiji ,,year #aiad ---------------------------------------- --- ,amount in ,amount in ,amount in pounds pounds pounds from factories only ,wisconsin #gi1chd1bihadh1ijf1iajbje1ibj1iae ,new ,york #acj1jaj1ehdaje1ehd1idg #ig1fad1jbd ,michigan #aj1gec1geh #ac1fgc1ccf #ac1bfg1ade ,ohio #ai1cfc1ebh #ab1dgc1hcd #h1gag1iif ,penn #aa1abd1faj #ab1fgf1gac #ad1hjh1egc ---------------------------------------- --- #cjd4 ,exportation and importation of cheese by the ,united ,states4--,the accompanying table shows the exports and imports of cheese from #ahea to #aiaf and their values1 in so far as the figures are available4 ,illustration3 ,,fig4 #fg4--,showing relationship of total production1 exports and imports of cheese4 ,one noteworthy item in ,table ,,xxii is that the exports have gradually decreased and imports increased4 ,this is probably because immigrants have demanded the cheeses of their native country which were not made in ,america4 ,the exports for the years #aiae and #aiaf are interesting as they show the effect of the war on the cheese industry1 the imports being gradually decreased and the exports greatly increased4 ,,table ,,xxii ,,showing ,,the ,,imports ,,and ,,exports ,,of ,,cheese ,,by ,,the ,,united ,,states ,,from #ahea-aiaf ---------------------------------------- -------------- ,,year ,,imports ,,exports ---------------------------------------- ------------ ,amount ,amount in ,value in in ,value in pounds dollars pounds dollars #ahea #fjc1cih ---- #aj1cfa1ahi ---- #aheb #ead1ccg ---- #f1fej1dbj ---- #ahec #hgd1idi ---- #c1gfc1icb ---- #ahed #ifi1dag ---- #g1jjc1igd ---- #ahee #a1ebf1idb ---- #d1hdf1efh ---- #ahef #a1chd1bgb ---- #h1gcg1jbi ---- #aheg #a1djj1beb ---- #f1dec1jgb ---- #aheh #a1ehi1jff ---- #h1jih1ebg ---- #ahei #a1dji1dbj ---- #g1ajc1cbc ---- #ahfj #a1dja1afa ---- #ae1eae1gii ---- #ahfa #a1jij1hce ---- #cb1cfa1dbh ---- #ahfb #eid1hbb ---- #cd1jeb1fgh ---- #ahfc #ede1iff ---- #db1jde1jed ---- #ahfd #hcf1abg ---- #dg1gea1cbi ---- #ahfe #ihe1cfb ---- #ec1aed1cah ---- #ahff ---- ---- #cf1daa1ihe ---- #ahfg #a1gch1feg ---- #eb1ceb1abg ---- #ahfh #b1iig1iid ---- #ea1jig1bjc ---- #ahfi ---- ---- #ci1ifj1cfg ---- #ahgj ---- ---- #eg1bif1cbg ---- #ahga ---- ---- #fc1fih1hfg ---- #ahgb ---- ---- #ff1bjd1jbe ---- #ahgc ---- ---- #hj1cff1edj ---- #ahgd ---- ---- #ij1faa1jgg ---- #ahge ---- ---- #aja1jaj1hec ---- #ahgf ---- ---- #ig1fgf1bfd ---- #ahgg ---- ---- #ajg1cfd1fff ---- #ahgh ---- ---- #abc1ghc1gcf ---- #ahgi ---- ---- #ada1fed1dgd ---- #ahhj ---- ---- #abg1eec1ijg ---- #ahha ---- ---- #adg1iie1fad ---- #ahhb ---- ---- #abg1ihi1ghb ---- #ahhc ---- ---- #ii1bbj1dfg ---- #ahhd #f1bdc1jad ---- #aab1hfi1ege ---- #ahhe #f1bdg1efj ---- #aaa1iib1iij ---- #ahhf #f1cji1abd ---- #ia1hgg1bce #ahhg #f1eib1aib ---- #ha1bee1iid #ahhh #h1gej1ahe ---- #hh1jjh1deh #ahhi #h1bjg1jbf ---- #hd1iii1hbh #ahij #i1bfc1egc ---- #ie1cgf1jec #ahia #h1hfc1fdj ---- #hb1acc1hgf #ahib #h1cje1bhh ---- #hb1ajj1bba #ahic #aj1aie1ibd ---- #ha1cej1ibc #ahid #h1gdb1hea ---- #gc1heb1acd #ahie #aj1bgf1bic ---- #fj1ddh1dba #ahif #aj1gbh1cig ---- #cf1ggg1bia #ahig #ab1cai1abb ---- #ej1idd1fag #ahih #aj1jab1ahh ---- #ec1afg1bhj #ahii #aa1hbf1age ---- #ch1aih1gec #aijj #ac1dee1iij ---- #dh1dai1cec #aija #ae1cbi1jii ---- #ci1hac1eag #aijb #ag1jfg1gad #b1eea1cff #bg1bjc1ahd #b1gde1eig #aijc #bj1fga1chd #c1ahc1bbd #ah1ihg1agh #b1bej1bbi #aijd #bb1gjg1ajc #c1bhd1haa #bc1cce1agb #b1deb1bci #aije #bc1jie1gje #c1cgi1fjj #aj1acd1dbd #a1jhd1jdd #aijf #bg1bhf1hff #d1cjc1hcj #af1efb1dea #a1idj1fbj #aijg #cc1hdh1gff #e1gjd1jab #ag1bhe1bcj #b1jab1fbf #aijh #cb1ecj1hcj #e1ehf1gjf #h1dci1jca #a1jib1jec #aiji #ce1edh1adc #e1hff1aed #f1hbb1hdb #heg1jia #aiaj #dj1hag1ebd #g1jec1egj #b1hdf1gji #dda1jag #aiaa #de1efh1gig #g1ibj1bdd #aj1cff1fje #a1bhh1bgi #aiab #df1edb1jjg #h1hjg1bdi #f1ccg1eei #hih1jce #aiac #di1chg1idd #i1ahe1ahd #b1eii1jeh #dda1ahf #aiad #fc1ghd1cac #aa1jaj1fic #b1dbg1egg #dad1abd #aiae #ej1ach1ebj #i1cgj1jdh #ee1cfb1iag #h1dfc1agd #aiaf #cj1jhg1iii #g1jeh1dbj #dd1cid1cja #g1dcj1jhi ---------------------------------------- ------------ ,the graph 7,fig4 #fg7 represents the total production and the exports and imports of cheese into the ,united ,states4 #cje4 ,average yearly price of cheese4--,the following table shows the average yearly price of ,cheddar cheese in the ,united ,states3 ,,table ,,xxiii ,,showing ,,the ,,average ,,yearly ,,price ,,of ,,cheese1 #ahib-aiaf ,,year ,,cents #ahib #i4d #ahic #i4d #ahid #i4g #ahie #i4a #ahif #h4d #ahig #i4a #ahih #h4f #ahii #h4f #aijj #aj4b #aija #i4i #aijb #aj4a #aijc #aa4i #aijd #aj4e #aije #aj4g #aijf #aa4g #aijg #aa4f #aijh #ab4i #aiji #ab4f #aiaj #ae4e #aiaa #ab4d #aiab #ad4b #aiac #ag4j #aiad #ag4a #aiae #ae4c #aiaf #af4g ,the graph 7,fig4 #fh7 shows that the average yearly price has increased from #i4d cents a pound to #af4g cents4 ,illustration3 ,,fig4 #fh4--;,average yearly price of cheese4 #cjf4 ,canadian cheese statistics4--,the following statistics show the development of the industry in ,canada4 ,the figures in ,table ,,xxiv show the number of cheese factories1 the amount of milk received and the total production in ,canada4 ,table ,,xxiv indicates that the number of cheese factories has decreased but that the production has increased4 ,because of the scarcity of figures1 conclusions would not be accurate4 ,the figures in ,table ,,xxv of the exports and imports show that the exports gradually decreased and the imports increased4 ,if the production has increased1 as shown in ,table ,,xxiv1 more cheese must be consumed by the ,canadians4 ,the effect of the war is probably seen in the year #aiaf1 when the imports are decreased and the exports increased4 ,,table ,,xxiv ,,showing ,,the ,,number ,,of ,,cheese ,,factories1 ,,amount ,,of ,,milk ,,received ,,and ,,the ,,factory ,,production ,,of ,,cheese ---------------------------------------- --------- ,,number ,,of ,,pounds ,,of ,,factory ,,year ,,cheese ,,milk ,,production ,,factories ,,delivered ,,of ,,cheese ---------------------------------------- --------- #aijj ---- ---- #bbj1hcc1bfi #aijg ---- ---- #bjd1ghh1ehc #aiaj #bbia ---- #aii1ijd1bje #aiae #ahga #a1eja1idf1bba #ahc1hhg1hcg #aiaf #ahac #a1ejc1iig1bae #aib1ifh1eig ---------------------------------------- --------- ,,table ,,xxv ,,showing ,,the ,,amount ,,and ,,value ,,of ,,canadian ,,exports ,,and ,,imports ,,of ,,cheese ---------------------------------------- -------------- ,year ,exports ,imports ---------------------------------------- ------------ ,amount in ,value in ,amount in ,value in pounds dollars pounds dollars ---------------------------------------- ------------ #ahhj #dj1cfh1jjj #c1hic1jjj #ahij #id1bfj1jjj #i1cgb1bab #aijj #ahe1ihd1jjj #ai1hef1cbd #aiaj #ahj1hei1jjj #ba1fjg1fib #fhc1ggh ---- #aiaa #aha1hie1jjj #bj1gci1ejg #hff1fec ---- #aiab #afc1dej1jjj #bj1hhh1hah #iai1ahi ---- #aiac #aee1baf1jjj #bj1fig1jjj #a1die1geh ---- #aiad #add1dgh1jjj #ah1hff1jjj #a1eab1ajh ---- #aiae #acg1fja1jjj #ai1bac1jjj #a1afb1def ---- #aiaf #afh1ifa1jjj ---- #iga1hba ---- ---------------------------------------- ------------ ,if the total population of the ,united ,states is figured at #ajj million and the difference between the exports and imports found and added to the total production1 it shows that the average person must consume about three and one-half pounds of cheese in a year4 ,in the past few years there has been considerable demand for more of the foreign cheeses1 such as ,camembert and ,roquefort4 #cjg4 ,introduction of cheese-making into new regions4--,the manufacture of ,cheddar cheese is being encouraged in new regions1 in the ,alleghany ,mountains1 in ,virginia1 ,west ,virginia1 ,north ,carolina1 ,tennessee and in the western states4 ,there has also sprung up a considerable demand for the lactic acid group of cheeses1 especially ,neufchtel and ,cottage1 so that while the cheese industry may decline in certain sections1 the total production will probably increase4 ,in the proper locations or sections1 the cheese industry has a very bright future4 ,the development of the skimmed-milk cheeses will undoubtedly be given considerable attention in the next few years4 ,,references ,n4 ,y4 ,dept4 ,agr4 ,bul4 #ed1 ,the ,dairy ,industry in ,new ,york ,state4 ,n4 ,y4 ,produce ,rev4 and ,american ,creamery4 ,vol4 #cd1 ,no4 #c1 page #ajh4 ,vol4 #cg1 ,no4 #af1 page #fhd4 ,vol4 #cg1 ,no4 #af1 page #fff4 ,vol4 #cg1 ,no4 #i1 page #daa4 ,vol4 #cc1 ,no4 #aa1 page #dhb4 ,vol4 #cf1 ,no4 #bc1 page #ajgh4 ,wis4 ,exp4 ,sta4 ,rept4 #ahig1 pages #aac-adi4 ,u4 ,s4 ,census4 ,u4 ,s4 ,dept4 ,agr4 ,year ,books4 ,bureau of ,foreign and ,domestic ,commerce4 ,statistical abstract of the ,u4 ,s4 ,canadian ,dept4 ,agr4 #aiae1 ,report of the dairy and cold storage commissioner4 ,dominion of ,canada1 ,census and ,statistics office1 ,rept4 #aiae4 ,,chapter ,,xix ,,testing ,in connection with marketing1 a certain amount of testing of the products should be practiced1 to determine exactly the results and grades of products4 ,this includes the testing of the whole milk1 whey and cheese for fat1 the milk for casein1 and the cheese for moisture4 ,in factories in which the milk is bought on the fat basis1 it is necessary to test each patron's milk for fat4 ,if there is a cheese-moisture law in the state1 it is necessary to test for moisture4 ,the whey should be tested to learn the loss of fat in the manufacturing process and to ascertain whether the losses have been reduced to the minimum4 #cjh4 ,the fat test4--,the test commonly used to determine the fat in milk is known as the ,babcock4 ,the principle of this test is as follows3 ,fat exists in the form of very small globules4 ,because the fat globules are lighter than the other milk constituents1 under the influence of the force of gravity most of them rise to the surface4 ,there1 mixed with the other milk substances1 these globules form a layer of cream4 ,babcock found that by adding to the milk sulfuric acid of proper strength and temperature1 the casein1 the milk-sugar and the albumin are decomposed and the sticky quality of the milk is destroyed4 ,the acid does not decompose the fat but leaves it free to come to the surface of the mixture4 ,under centrifugal force1 this fat is quickly brought to the surface4 ,by using a known quantity of milk and having a scale graduated in percentage of the amount of milk1 the percentage of fat can be determined4 ,fig4 #fi shows the necessary equipment4 ,illustration3 ,,fig4 #fi4--;,apparatus necessary to test milk and whey for fat and total solids4 ,there are three kinds of bottles employed in making the test1 one with a very large neck which is used when testing materials high in fat-content such as cream1 butter and cheese4 ,this is generally called a cream-test bottle4 ,it is graduated from #j to #ej per cent4 ,when testing materials with a small amount of fat such as whey1 skim-milk and buttermilk1 a test bottle with two necks is used1 one with a small bore for the fat and the other neck with a larger bore to add the milk1 acid1 water4 ,it is graduated from #j to #j4e of #a per cent4 ,there is a third bottle between the other two to test whole milk4 ,this is known as a whole-milk bottle4 ,it is graduated from #j to #h per cent4 ,all of the glassware should comply with the laws4 #cji4 ,sampling the milk4--,one of the most important parts of testing is to obtain a fair sample of the milk4 ,the milk to be tested may be in a vat or in a farmer's can or a composite sample jar4 ,if the milk is bought on the fat basis1 that of each patron is not tested daily1 but a small quantity1 about half an ounce1 is taken each day and placed in a jar2 this is known as a composite sample4 ,it is the usual practice to number the patrons and have a sample bottle for each patron with his number on it4 ,some substance must be added to preserve the milk and to keep it from souring or coagulating4 ,it is difficult to secure a fair sample of sour milk4 ,a wide-mouthed jar is preferred for keeping milk samples4 ,this must be kept closed to prevent evaporation4 ,each day when milk is added to the composite sample1 the bottles should be shaken to prevent the cream drying4 ,composite samples are tested at least twice a month4 ,the milk may be mixed to obtain a fair sample1 by stirring in the vat or by pouring from one bottle to another4 ,vigorous shaking should be avoided as this is likely to cause churning4 ,one should see that all the cream is removed from the sides of the sample bottle and that it is evenly distributed through the milk4 ,the sample of milk is now measured out with the pipette4 ,this is graduated to deliver #ah grams of milk1 and holds #ag4f c4c4 ,hold the pipette between the thumb and second finger of the right hand with the tip below the surface of the milk1 draw the milk by suction with the lips until it is filled well above the graduation4 ,quickly place the forefinger over the opening and at right angles to the pipette4 ,by gently and carefully raising the forefinger1 allow the milk to run down until the surface is exactly level with the graduation4 ,to obtain an accurate reading1 the pipette should be on a level with the eye4 ,then with the left hand1 hold the milk test bottle in a slanting position and place the tip of the pipette into it about one-third of an inch and at a slight angle4 ,now let the milk slowly flow down the side of the neck of the bottle1 making certain that none is blown out by the escaping air4 ,when all has run out of the pipette1 blow out the drop which remains in the tip4 ,then measure out another sample in the same way1 as the test should be made in duplicate4 #caj4 ,adding the acid4--,the sulfuric acid should have a specific gravity between #a4hb and #a4hc4 ,it should be kept in glass-stoppered bottles or carboys to prevent the absorption of moisture from the air1 which will reduce its strength4 ,acid that is too strong might burn the fat4 ,the acid is a strong poison and will burn if it comes in contact with the flesh or the clothing4 ,in such case1 it should be removed by washing with plenty of water4 ,an alkaline substance such as ammonia or bicarbonate of soda should be applied to remove any acid not washed away4 ,the acid measure holds #ag4e c4c4 and it should be filled to the graduation4 ,then this acid should be added to the test bottle4 ,the bottle should be held at an angle and slowly rotated so that the acid will rinse down any milk remaining in the neck of the bottle4 ,immediately mix the acid and milk by whirling the body of the bottle in a circle five or six inches in diameter4 ,the mixture should not be allowed to go into the neck of the bottle while mixing4 ,continue shaking for about a minute after all the curd has disappeared4 ,one should avoid pointing the neck of the bottle toward any person in the mixing operation4 ,the acid unites with all the milk substances except the fat and generates much heat4 #caa4 ,centrifuging4--,there are two machines in common use for centrifuging1 one that runs by mechanical power and the other smaller and runs by hand4 ,if the machine and atmosphere are very cold1 the apparatus can be warmed by placing hot water in it4 ,this is not necessary in a steam machine4 ,in a factory where there are a number of samples to test1 a power machine is usually employed4 ,in this machine there are pockets or cups in which to set the test bottles4 ,the machine or disk must be balanced by placing bottles in opposite pockets4 ,these pockets are hinged so that when standing still the bottle is in an upright position and when the centrifuge is running1 it is in a horizontal position4 ,the machine should then be covered and started running4 ,it should be run at the speed indicated4 ,after five minutes1 stop the machine and fill the bottles with boiling water up to the neck4 ,this can be done without taking the bottles out of the machine4 ,a pipette or slender-spouted vessel may be used to add the water4 ,whirl the bottles two minutes1 then add more boiling water to bring the fat column into the graduated part of the neck of the bottle4 ,then whirl one minute4 ,the test should be read at once or the bottles kept at a temperature of #acj to #adj ,f4 until ready to read4 #cab4 ,reading the test4--,to read the test1 subtract the reading at the bottom of the fat column from that at the highest point4 ,the curved meniscus which always forms at the top of the fat column should be included in the reading4 ,duplicate samples should not vary more than ,o4#b of #a per cent4 ,standard ,babcock test bottles and pipettes should always be used4 ,in some states the agricultural experiment stations examine all glassware and mark it to make certain that it conforms to the requirements of the state law4 ,in ,new ,york1 glassware found to be correct is branded ,s4 ,b41 which means ,state ,brand4 ,in some states a person must have a license to test milk or cream1 when it is paid for on the fat test4 ,such a person must pass an examination to show that he understands the test before a license1 will be granted4 ,the license may be revoked if the work is not honestly performed4 #cac4 ,testing whey for fat4--,because of the small amount of fat in whey1 it is difficult to obtain a representative sample4 ,the best way1 if the entire amount cannot be placed in a vat and stirred1 is to catch a little of the whey at intervals as it is being drawn from the vat4 ,the sample to be tested is measured with the pipette the same as the milk and placed in the skimmed-milk test bottle4 ,the same acid is used to test whey as to test milk but because there are not so many solids to destroy1 not so much is used4 ,if as much acid is used with whey as with milk1 it will burn the fat and so interfere with the reading of the test4 ,just enough acid is added to destroy the milk substances except the fat1 or enough to turn the contents of the test bottle dark brown4 ,this usually requires filling the acid measure one-quarter of an inch under the graduation4 ,the remainder of the test is the same as for whole milk4 #cad4 ,testing cheese for fat4--,the sample of cheese to test for fat is obtained by removing the sample with a cheese-trier4 ,this sample is called a plug4 ,different plugs from the same cheese will test various percentages of fat so that it is difficult to secure a representative sample4 ,the usual practice is to take three plugs1 one near the center1 another near the outside and the third between the first two4 ,the plugs should be put into glass-stoppered bottles to prevent the evaporation of moisture4 ,these plugs are then chopped up very fine4 ,it is of course impossible to measure the cheese as with milk and whey1 but it is weighed 7,fig4 #gj74 ,if the cheese is soft it can be stirred with a spatula until well mixed4 ,a soft cheese usually sticks to the neck of the test bottle4 ,after being weighed1 it can be dissolved in a little sodium hydroxide and poured into the bottle4 ,different amounts may be used1 commonly #d or #f grams1 but #f grams is to be preferred4 ,this is placed in the ,babcock cream bottle since there will usually be more fat than can be read in a milk bottle4 ,after the material has been placed in the test bottle1 about two-thirds of an acid-measure of warm water is added to assist in dissolving the cheese4 ,illustration3 ,,fig4 #gj4--;,apparatus necessary to test cheese for fat4 ,the acid is added the same as with the milk4 ,if all the cheese particles are not destroyed1 and therefore do not disappear1 a little more acid will complete the solution4 ,centrifuging is performed as with the milk4 #cae4 ,reading the test4--,in a cream-test bottle the neck is so much wider that there is a much larger meniscus4 ,in order to obtain an accurate result1 the meniscus should be removed4 ,this is done by carefully adding a substance called glymol1 which is a mineral oil colored red4 ,usually about one-quarter of an inch of glymol is added to the fat column4 ,this should not mix with the fat4 ,the bottles should be placed in a hot water bath #ace to #adj ,f4 for four minutes before reading4 ,the temperature at reading should be #ace to #adj ,f4 ,the reading is then taken from the bottom of the fat column to the line between this and the glymol4 ,the bottle is graduated for #ah grams of material1 but as only a part of #ah grams of cheese was used for the test1 the reading should be multiplied by the part of #ah grams used4 ,for example1 suppose #f grams of cheese were used and the test read #ab per cent fat4 ,since #f is one third of #ah1 the actual percentage of fat is #c times #ab1 or #cf per cent4 #caf4 ,the ,hart#acd casein test was devised to determine the percentage of casein in milk4 ,a special test bottle and centrifuge are necessary4 ,the method of making the test is as follows3 ,place #b c4c4 of chloroform in the casein test tube1 add #bj c4c4 of a #j4be of #a per cent solution of acetic acid at a temperature of #fe to #ge ,f4 ,this solution of acetic acid is made by diluting #aj c4c4 of glacial acetic acid with #ajj c4c4 of water1 then dilute #be c4c4 of this solution to #ajjj c4c4 with water2 #e c4c4 of milk at a temperature of #fe to #ge ,f4 is then run into the bottle4 ,the bottle is then covered with the thumb and inverted and the mixture shaken vigorously for exactly twenty seconds4 ,it is then centrifuged within twenty minutes at a speed of #bjjj revolutions a minute4 ,the bottle should stand ten minutes before reading the percentage of casein4 ,there are other tests for casein but they are very complicated4 #cag4 ,solids in the milk4--,because not only the fat but all the solids are utilized in cheese-making1 it is important to know the amount of the solids in the milk4 ,this is ascertained by determining the specific gravity of the milk and knowing the fat-content2 the solids not fat can then be calculated4 #cah4 ,the lactometer4--,the specific gravity of liquids is measured by an instrument called a hydrometer4 ,its use is based on the fact that when a solid body floats in a liquid1 it displaces a volume of liquid equal in weight to its own4 ,hydrometers are in many cases so made that the specific gravity can be read at the point where the scale is even with the upper surface of the liquid4 ,a hydrometer that is especially adapted to milk is called a lactometer4 ,there are two lactometers in common use1 the ,quevenne and the ,board of ,health4 ,illustration3 ,,fig4 #ga4--;,a ,quevenne lactometer4 ,the ,quevenne lactometer4--,this is a long slender hollow piece of glass weighted at the bottom to make it float in the milk in an upright position 7,fig4 #ga74 ,the upper end is slender and contains the scale4 ,this scale is graduated from #ae at the top to #dj at the bottom4 ,each reading on the scale corresponds to the point marked specific gravity on a hydrometer1 except that the figures are not complete4 ,for example1 #ae on the ,quevenne scale means a specific gravity of #a4jae2 a reading of #cj on the ,quevenne scale means a specific gravity of #a4jcj1 and so on4 ,the ,quevenne lactometer is graduated to give correct results at a temperature of #fj ,f4 ,the milk should be at this temperature4 ,if the temperature is below or above this1 a correction must be made to the reading4 ,the temperature should not be more than #aj degrees above or below #fj ,f4 ,the correction for each degree in variation of temperature can be made by adding #j4a or subtracting #j4a from the lactometer reading1 as the case may be4 ,if the temperature is above #fj ,f41 the correction is added to the lactometer and if it is below #fj ,f41 the correction is subtracted from the lactometer reading4 ,the reading should be taken when the lactometer is floating free in the milk4 ,the scale is read exactly at the surface of the milk4 ,the better lactometers have a thermometer with the scale just above or opposite the lactometer scale4 ,illustration3 ,,fig4 #gb4--;,a ,board of ,health lactometer4 ,the ,board of ,health lactometer4--,this is very similar to the ,quevenne lactometer except that the scale is graduated from #j to #abj 7,fig4 #gb74 ,the point on the scale of the lactometer that floats at the surface in water is represented by #j1 and #ajj represents the specific gravity of #a4jbi4 ,on the ,board of ,health lactometer1 the #ajj degrees or divisions from #j to #ajj equal #bi divisions on the ,quevenne4 ,therefore1 one division on the ,board of ,health equals #j4bi of a division on the ,quevenne4 ,to convert ,board of ,health reading to ,quevenne1 multiply by #j4bi and to convert ,quevenne to ,board of ,health1 divide by #j4bi4 ,the correction for temperatures above or below #fj ,f4 is made the same as with the ,quevenne1 except #j4c is added or subtracted from the reading instead of #j4a as with the ,quevenne4 #cai4 ,calculating the solids not fat in the milk4--,when the lactometer reading and fat-content of the milk are known1 there are several formulas for calculating the solids not fat4 ,in the following formulas1 ,l equals ,quevenne lactometer reading at #fj ,f41 and ,f equals the percentage of fat in the milk3 ,l #j4g ,f --------- ,s4,n4,f #c4h ,l ,f ----- ,s4,n4,f4 #d ,l - #j4b ,f #j4ad ,s4,n4,f4 #d #cbj4 ,testing cheese for moisture4#ace--,there are two methods of testing cheese for moisture4 ,the following is a simple test devised by ,h4 ,c4 ,troy3 ,the ordinary butter moisture test1 in which a metal cup is heated over a flame1 cannot be used for determining the percentage of water in cheese because the high temperature developed in operating that test drives from he cheese other substances with the water4 ,also1 particles are lost by spattering when the cheese is heated with any degree of rapidity in the shallow butter-moisture cups4 ,to overcome these difficulties1 the new method here described has been developed for the purpose of determining the percentage of moisture in cheese4 ,the apparatus consists of3 #a double-walled copper drying cup #a centigrade thermometer registering to #bjj #a alcohol lamp #a tripod #a special flask #a scales sensitive to #j4ja gram #a set of weights1 #j4ja to #ajj grams ,the body of the copper drying cup may be made in two parts4 ,one of the parts is a jacket that forms the outer wall of the apparatus4 ,it has a flat bottom #d inches in diameter1 and the perpendicular wall is #d inches in height4 ,the inner part of the cup must have a flat bottom #b inches in diameter and a side wall #c inches high4 ,a flange attached to the upper rim of the inner part extends out at right angles to the cup wall and forms a cover for the space between the walls when the two parts are put together4 ,the flange is bent down around its outer edge to make it fit snugly over the upper rim of the outer jacket4 ,it thus holds the inner cup securely in place1 leaving a space about inch wide for oil between the walls and bottoms1 and permits the apparatus to be taken apart readily4 ,a circular opening about inch in diameter is made through the flange to permit the insertion of a thermometer for taking the temperature of the oil or the melted fat which is used in the space between the walls4 ,lard or tallow serves best for use in this space2 a readily inflammable oil should not be employed4 ,the thermometer may be permanently held in place by passing it snugly through a hole bored in a cork1 the cork being then fitted into the hole through the flange4 ,a flat metal cover is placed on the cup when making a test4 ,this cover has a hole through the center just large enough to permit the neck of the drying flask to extend up through it4 ,the cover assists in keeping the body of the flask at a constant temperature by preventing the entrance of cold air currents4 ,the thermometer should register changes in temperature between zero and #bjj ,c4 ,the alcohol lamp should yield a flame about inch in diameter and inch high4 ,the tripod should be about #f inches high and of proper diameter at the top to support the oil bath4 ,an ordinary flat-bottom glass ,erlenmeyer flask1 of such a diameter as to fit neatly into the oil-bath cup1 may be used to hold the cheese during the drying operation2 but a special glass flask serves better4 ,it is made with a flat bottom #b inches in diameter1 which will fit into the cup of the drying apparatus4 ,the side walls of this flask should be perpendicular for about #a inch1 when they should begin to slope in toward the base of the neck1 which should be located about #b inches above the bottom4 ,the neck of the flask should be #a inch in diameter1 with perpendicular walls1 and its length should give the flask a total height of #d inches4 ,when the apparatus 7,fig4 #gc7 is put together for the first time1 the melted fat or oil may be placed in the outer jacket and the inner cup may then be fitted into position1 or the parts may be put together first and the oil then poured into the space between the cup walls through the opening where the thermometer is to be placed4 ,the oil should fill the space to within an inch of the top4 ,the cork through which the thermometer has been passed is then fitted into the opening4 ,the thermometer bulb should be placed in the oil about half an inch above the bottom of the outer jacket4 ,the apparatus is then placed on the tripod over the alcohol lamp4 ,a flame inch in diameter and inch high will give sufficient heat to hold the bath at the proper temperature4 ,the temperature may be regulated by raising or lowering the lamp or by changing the size of the flame by adjusting the wick4 ,hundreds of tests may be run without taking the apparatus apart or changing the oil4 ,the copper drying cup can be made by any tinsmith4 ,the other parts may be ordered through any dairy or chemical supply company4 ,illustration3 ,,fig4 #gc4--;,apparatus necessary to test cheese for moisture4 ,in operating the test1 the alcohol lamp is first lighted1 so that the oil bath may be warming while the test sample is under preparation4 ,a representative sample of the cheese1 which may be taken with a cheese-trier and held in a glass-stoppered sample jar1 is then cut into particles about the size of kernels of wheat without removing it from the jar4 ,this may be accomplished with an ordinary table knife that has had the end squared and sharpened4 ,the clean dry flask is then accurately balanced on the scales and a #e-;gram weight is placed in the opposite scale pan4 ,particles of cheese from the prepared sample are put into the flask until the scales comes to an exact balance4 ,great care should be taken to avoid loss of moisture from the cheese in the preparation of the sample4 ,with the thermometer in the oil bath registering between #adj and #ade ,c4 7or between #bhd and #bic ,f471 the flask is placed in the cup of the oil bath and the flat disk-shaped cover is adjusted over the apparatus4 ,the flask should remain in the bath for fifty minutes1 the temperature being kept between #adj and #ade ,c4 all the time4 ,the flask is then removed1 covered and allowed to cool to room temperature in a dry place4 ,it is then weighed1 and the quotient obtained by dividing the loss in weight by the original weight1 multiplied by #ajj1 gives the percentage of water in the cheese4 ,the following shows the method of computation3 ,problem3 ,five grams of cheese was heated until the water contained in it was evaporated4 ,the remaining substance weighed #c4ae grams4 ,what percentage of water did the cheese contain8 ,answer3 #e4jj - #c4ae #a4he #a4he #e #j4cg #j4cg #ajj #cg 7percentage of water in cheese7 ,a butter-moisture scales with an extra #e-;gram weight may be used for weighing out the #e grams of cheese4 ,if the scales indicates the amount of moisture in #aj grams of butter by percentage graduations on its beam or by percentage weights1 then it will be necessary to multiply by #b the percentage indicated by such scales or percentage weights when only #e grams of cheese is used4 ,the moisture may be determined by weighing out a small sample of cheese and drying it in an oven and calling the loss moisture4 ,many such ovens have been devised4 ,new ,york and ,wisconsin have laws limiting the amount of water which may be incorporated in ,cheddar cheese4 ,new ,york places the limit at #ci per cent and ,wisconsin at #dj per cent4 ,if the moisture-content is above this1 the cheese must be branded adulterated4 ,,chapter ,,xx ,,marketing ,marketing is related to cheese in two ways3 ,first1 the purchase of the raw material1 the milk2 and secondly the sale of the finished product1 the cheese4 #cba4 ,buying milk4--,the method of paying for the milk differs in the various cheese sections and factories4 ,at some factories a stated price is paid for the milk or the fat4 ,this is usually in terms of #ajj pounds of milk or for each pound of fat4 ,this is the practice with concerns possessing large capital4 ,other factories make the milk into cheese and after each sale1 the expenses necessary for operating the factory are deducted and the remainder of the money divided among the patrons4 ,this money is divided either on the basis of the number of pounds of milk or of fat delivered4 ,the question arises as to which is the better method to buy milk for cheese-making1 or the fairest way to divide the money received from a sale of cheese4 #cbb4 ,cheese yield basis of buying milk4--,let us suppose that at a cheese factory there were five patrons3 7,a7 delivered #ajj pounds of milk testing #c per cent fat2 7,b7 #ajj pounds of milk testing #c4e per cent fat2 7,c7 #ajj pounds of milk testing #d4j per cent fat2 7,d7 #ajj pounds of milk testing #d4e per cent fat2 and 7,e7 #ajj pounds of milk testing #e4j per cent fat4 ,table ,,xxvi shows the actual number of pounds of cheese containing #cg per cent moisture which #ajj pounds of milk containing different percentages of fat will produce4 ,the cheese sold net for #bj cents a pound4 ,,table ,,xxvi ,,showing ,,payments ,,for ,,milk ,,based ,,on ,,the ,,actual ,,yield ,,of ,,cheese ,,patron ,,pounds ,,per ,,cent ,,yield ,,of ,,cheese ,,price ,a ,,amount ,,of ,,milk ,,of ,,fat ,,in ,,containing ,,pound ,,due ,,each ,,delivered ,,milk #cg ,,moisture ,,patron ---------------------------------------- ------------------------ ,a #ajj #c4j #h4cj 4#bj #a4ff ,b #ajj #c4e #i4de 4#bj #a4hi ,c #ajj #d4j #aj4fj 4#bj #b4ab ,d #ajj #d4e #aa4gd 4#bj #b4cdh ,e #ajj #e4j #ab4ij 4#bj #b4eh ---------------------------------------- ------------------------ ,total #ejj #bj #eb4ii 4#bj #aj4eih ,this table shows the amount of money each patron should receive if the money were divided on the basis of the actual yield of cheese4 #cbc4 ,fat basis for payment of milk4--,let us suppose that the same five patrons delivered the same quantity of milk testing the same percentages of fat and that the cheese sold for the same price4 ,a total of #bj pounds of fat was delivered and the cheese sold for #aj4eih2 by dividing this amount by the pounds of fat delivered1 the price or value of one pound of fat is found to be 4#ebii4 ,multiplying the pounds of fat each patron delivered by the price a pound would give the amount of money due each patron4 ,,table ,,xxvii ,,showing ,,payments ,,for ,,milk ,,based ,,on ,,fat-,,content ,,of ,,milk ,,pounds ,,per ,,cent ,,pounds ,,of ,,value ,,of ,,patron ,,of ,,milk ,,of ,,fat ,,in ,,fat ,,pound ,,of ,,amount ,,due ,,delivered ,,milk ,,delivered ,,fat ,,each ,,patron ---------------------------------------- ---------------------- ,a #ajj #c4j #c4j 4#ebii #a4eh ,b #ajj #c4e #c4e 4#ebii #a4he ,c #ajj #d4j #d4j 4#ebii #b4ab ,d #ajj #d4e #d4e 4#ebii #b4ch ,e #ajj #e4j #e4j 4#ebii #b4fe #cbd4 ,weight basis or pooling method for payment of milk4--,by this system1 each patron would receive an equal price for #ajj pounds of milk4 ,if the same supposition is taken as before1 there would be #ejj pounds of milk delivered and the cheese sold for #aj4ei2 each #ajj pounds of milk would be worth #b4ab4 ,as each patron delivered an equal weight of milk1 each would receive an equal amount of money1 or #b4ab4 #cbe4 ,fat-plus-two method for payment of milk4--,some workers have thought that by adding two to the fat test1 the division of money would be more nearly the true cheese-producing value of the milk4 ,the amount due each patron is figured as in the fat basis1 except that two is added to the fat test and this is used as the basis of division4 ,if the same suppositions were used as before1 each patron would receive the amount shown in ,table ,,xxviii4 #cbf4 ,comparison of methods4--,the best way to judge the different methods of paying for milk is to compare them with the true value based on the actual cheese yield as shown in ,table ,,xxix4 ,,table ,,xxviii ,,showing ,,payments ,,for ,,milk ,,by ,,fat-,,plus-,,two ,,methods ,,patron ,,pounds ,,per ,,cent ,,fat ,,plus ,,pounds ,,value ,,of ,,amount ,,of ,,milk ,,of ,,fat ,,in ,,two ,,of ,,fat ,,pound ,,of ,,due ,,each ,,delivered ,,milk ,,delivered ,,fat ,,patron ---------------------------------------- ----------------------------- ,a #ajj #c4j #e4j #e4j 4#cec #a4gf ,b #ajj #c4e #e4e #e4e 4#cec #a4id ,c #ajj #d4j #f4j #f4j 4#cec #b4ab ,d #ajj #d4e #f4e #f4e 4#cec #b4bi ,e #ajj #e4j #g4j #g4j 4#cec #b4dg ,,table ,,xxix ,,showing ,,the ,,comparison ,,of ,,the ,,different ,,methods ,,of ,,paying ,,for ,,milk ,,at ,,cheese ,,factories ,,error ,,in ,,payment ,,per #ajj ,,pounds ,,of ,,milk ,,by ,,patron ,,percentage ---------------------------------------- - ,,of ,,fat ,,in ,,pooling ,,system ,,fat ,,basis ,,fat-,,plus-,,two ,,milk ,,method ---------------------------------------- -------------------- ,a #c4j #j4df -#j4jh #j4aj ,b #c4e #j4bc -#j4jd #j4je ,c #d4j #j4jj #j4jj #j4jj ,d #d4e -#j4bc #j4jd -#j4je ,e #e4j -#j4df #j4jh -#j4aj ,a careful study of the above table shows that the pooling system is in favor of the dairy-man with the poor milk1 and that the fat basis favors the dairy-man with the rich milk4 ,this is due1 of course1 to the fact that the casein does not increase in the milk quite in proportion to the fat4 ,with the pooling system or fat basis of payment1 no account is taken of the casein2 but the fat-plus-two system is an attempt to recognize the casein1 but considers the percentage of casein in all milk to be the same4 ,this method is in favor of the dairy-man with milk low in fat1 but not to the extent of the pooling system4 ,the latter system considers the cheese-producing power of all milk to be the same4 ,it favors the dairy-man with low-testing milk4 ,the fat basis for payment recognizes only the fat and is an advantage to the dairy-man with the high-testing milk but not to the extent that the pooling system is in favor of the low-testing milk4 ,the fat-plus-two method recognizes #b per cent of casein in the milk4 ,this favors the dairy-men with low-testing milk4 ,other methods#acf of paying for milk have been devised4 ,because the actual yield of cheese from the milk of different herds cannot be easily determined at the cheese factory1 this method of payment cannot be employed4 ,in localities in which all the dairy-men have the same breed of cattle and there is not a wide variation in the fat percentage1 the fat basis is usually found to be the most satisfactory way to pay for the milk4 #cbg4 ,laws governing the production and sale of milk4--,many states have laws regulating the sanitary conditions under which the milk may be produced4 ,these laws relate principally to the condition of the stables1 the health of the cow1 the food given the cow1 and the care of the milk4 ,the following law#acg of ,wisconsin is a good example3 ,adulterated milk1 what constitutes4 ,section #dfjg;a4 ,in all prosecutions under the preceding section1 or any other section of these statutes1 or laws amendatory thereof or supplementary thereto1 relating to the sale of adulterated milk or adulterated cream1 the term adulterated milk shall mean3 milk containing less than three per centum of milk fat1 or milk containing less than eight and one-half per centum of milk solids not fat1 or milk drawn from cows within eight days before or four days after parturition1 or milk from which any part of the cream has been removed1 or milk which has been diluted with water or any other fluid1 or milk to which has been added or into which has been introduced any coloring matter or chemical or preservative or deleterious or filthy substance or any foreign substance whatsoever1 or milk drawn from cows kept in a filthy or unhealthy condition1 or milk drawn from any sick or diseased cow or cow having ulcers or other running sores1 or milk drawn from cows fed unwholesome food1 or milk in any stage of putrefaction1 or milk contaminated by being kept in stables containing cattle or other animals4 ,the term adulterated cream shall mean cream containing less than eighteen per centum of milk fat1 or cream taken from milk drawn from cows within eight days before or four days after parturition1 or cream from milk to which has been added or introduced any coloring matter or chemical or preservative or deleterious or filthy substance or any foreign substance whatsoever1 or cream from milk drawn from cows kept in a filthy or unhealthy condition1 or cream from milk drawn from any sick or diseased cow or cow having ulcers or other running sores1 or cream from milk drawn from cows fed unwholesome food1 or cream contaminated by being kept in stables containing cattle or other animals1 or cream to which has been added or into which has been introduced any coloring matter or chemical or preservative or deleterious or filthy substance or any foreign substance whatsoever1 or cream in any stage of putrefaction1 provided1 that nothing in this act shall be construed to prohibit the sale of pasteurized milk or cream to which viscogen or sucrate of lime has been added solely for the purpose of restoring the viscosity1 if the same be distinctly labeled in such manner as to advise the purchaser of its true character2 and providing that nothing in this act shall be construed as prohibiting the sale of milk commonly known as 'skimmed milk1' when the same is sold as and for 'skimmed milk4' ,milk drawn from cows within eight days before or four days after parturition1 or milk to which has been added or into which has been introduced any coloring matter or chemical or preservative or deleterious or filthy substance1 or milk drawn from cows kept in a filthy or unclean condition1 or milk drawn from any sick or diseased cow or cow having ulcers or other running sores1 or milk drawn from cows fed unwholesome food1 or milk contaminated by being kept in stables containing cattle or other animals and cream from any such milk1 or cream in any stage of putrefaction are hereby declared to be unclean and unsanitary milk or unclean and unsanitary cream1 as the case may be4 ,most states have laws which determine the legal standard of milk4 ,any one selling milk which does not meet this standard is liable to be fined4 ,the laws of most states prohibit the taking of anything from the milk or the adding of anything to it4 ,this prohibits the skimming and watering4 ,skimmed-milk must be sold as such4 #cbh4 ,marketing of cheese4--,there are many different methods#ach of selling cheese4 ,each is adapted to certain conditions and each has its advantages and disadvantages4 ,in cheese sections1 the customary method of selling is on the board of trade1 which is the meeting of the cheese-buyers and factory salesmen4 ,they meet at a given place at a certain day and hour each week4 ,every board has its officers4 ,there are different ways in which a board of trade may be operated4 ,in some cases there is a large blackboard divided into columns4 ,in the first column1 the salesman writes the name of the factory and the number and kind of cheese offered for sale4 ,at the top of the other columns are the names of the different cheese-buyers4 ,the president usually opens the sale at a stated time and asks that all cheese be placed on the blackboard4 ,when this is done he states that they are ready to receive bids on the cheese4 ,the buyers then write the price a pound they wish to pay opposite each lot of cheese and in the column headed by their names4 ,after all the bids have been received and placed on the board1 the presiding officer states that a certain length of time1 usually fifteen minutes1 will be given the salesman to withdraw his cheese if he does not think a high enough price has been offered2 this is indicated by the salesman stepping to the blackboard and erasing the factory name and number of boxes4 ,at the close of the stated time1 the presiding officer declares the cheese offered on the board sold to the highest bidder4 ,the purchaser then gives the salesman directions for shipping4 ,sometimes a board of trade has a committee of one member elected by the factory salesmen and one elected by the cheese-buyers4 ,these two members elect a third and these three constitute the price committee4 ,this committee meets each week and determines what the price shall be4 ,this is known as the ruling4 ,the factory salesmen and cheese-buyers then try to make private sales4 ,by this method no one1 except the persons concerned1 knows exactly what price is paid for the cheese4 ,usually1 a price above the ruling is paid4 ,at ,quebec1 ,canada1 there is a cheese-selling organization with government assistance4 ,on paying a certain fee1 any cheese factory may join4 ,all the factories belonging to the organization ship their cheese to a central cold storage where the cheeses are examined and graded by a government inspector4 ,a cheese from each vat is tried4 ,these cheeses are separated into white and colored lots1 then graded according to quality4 ,when the total number of cheeses in each lot is known1 the lots are sold at auction4 ,the purchaser must accept the cheese as graded4 ,the better grades of cheese bring about the same price as on the market1 but the advantage lies in the selling of the lower grades4 ,ordinarily1 the purchaser takes advantage of the salesman when the cheeses are undergrade4 ,the success of this plan depends on the accuracy of the person grading the cheese4 ,this method seems to be growing in popularity1 because the cheese-buyer can purchase large amounts of cheese at one time and be sure of the quality4 ,a small fee1 about one-twelfth of a cent a pound1 is charged for handling the cheese4 ,similar organizations are in operation in ,wisconsin4 ,the boards of trade and selling organizations deal almost entirely in ,cheddar cheese4 #cbi4 ,mercantile exchanges4--,in the larger cities are exchanges where cheese is bought and sold by jobbers4 ,this cheese is mostly ,cheddar4 ,the prices paid these jobbers tend to fix the daily price of cheese4 ,these prices are published daily1 for example1 in ,new ,york ,price ,current4 ,some factories ship their cheese directly to these jobbers4 ,the following are the cheese rules of the ,new ,york ,mercantile ,exchange adopted ,may #d1 #aiae3 ,,cheese ,,rules ,,of ,,the ,,new ,,york ,,mercantile ,,exchange ,rule #a4 ,at the first regular meeting of the ,executive ,committee in each year1 the ,president shall appoint1 subject to the approval of the ,executive ,committee1 a ,cheese ,committee to consist of seven members of the ,exchange1 who are known as members of the cheese trade1 to hold office until their successors are appointed4 ,it shall be the duty of the ,cheese ,committee to formulate such rules and regulations as may be necessary for the government of transactions between members of the ,exchange1 and to revise the same as circumstances may require4 ,such rules and revisions shall be subject to the approval of the ,executive ,committee4 ,rule #b4 ,all transactions in cheese between members of the ,exchange shall be governed by the following rules1 but nothing therein shall be construed as interfering1 in any way1 with the rights of members to make such special contracts or conditions as they may desire4 ,rule #c4 ,if a sale is made from dock1 or platform1 or to arrive1 the buyer shall assume the same relations toward the transportation line by which the cheese arrives1 as the seller previously held as regards its removal from the place of delivery within the time granted by such lines for that purpose4 ,transactions between members of this ,exchange shall be governed as follows3 ,any member negotiating for any lot of cheese belonging to another member1 the price having been agreed upon1 shall examine such lot of cheese within twenty-four 7#bd7 hours after such negotiation takes place4 ,failure to examine within said time releases the seller from any obligations to make delivery thereafter1 if he so wishes4 ,rule #d4 ,in the absence of special agreement1 all cheese purchased in store shall be understood as being ready and designed for immediate delivery1 but the buyer shall have twenty-four hours in which to have the cheese inspected1 and weight tested1 and shall not be liable for the storage and insurance1 if removed within two days4 ,rule #e4 ,when cheese are sold to arrive1 or from depot or dock1 the cheese must be accepted or rejected within six business hours after notice of actual arrival to buyer4 ,business hours shall be understood to be from #aj ,a4,m4 to #d ,p4,m4 ,if buyer rejects the same1 he shall state the reasons for rejection4 ,should the rejection be considered unfair1 the seller shall at once notify the buyer that he declines to accept such rejection2 and he may call for a ,committee1 which shall be composed of three members of the cheese trade2 the seller choosing one1 the buyer one1 and the third selected from the cheese trade by these two1 or1 they failing to agree1 the third shall be appointed by the ,chairman of the ,committee on ,cheese4 ,the ,examining ,committee shall at once inspect the lot of cheese in dispute1 sampling not less than five 7#e7 per cent of each mark or factory1 and they shall immediately give their decision in writing to both parties4 ,either party failing to abide by the decision of the ,committee may be summoned by the other party before the ,complaint ,committee under ,section #bd of the ,by-laws4 ,the fees for each examination shall be six 7#f7 dollars1 to be paid by the party adjudged to be in fault4 ,rule #f4 ,the weight of all cheese shall be tested by a regularly appointed official weigher1 and his certificates shall accompany the document conveying the title of the property4 ,said official weigher to be appointed by the ,committee on ,cheese1 subject to the approval of the ,executive ,committee4 ,rule #g4 ,the weigher's fee shall be twenty-five 7#be7 cents per factory except where the owner requires more than ten 7#aj7 boxes be tested in which case the fee shall be fifty 7#ej7 cents1 which shall be paid by the seller4 ,rule #h4 ,unless otherwise agreed upon in testing the weight of cheese1 not less than five 7#e7 boxes or more than ten 7#aj7 per cent of the whole lot shall be a test1 and said test shall be considered good for three 7#c7 business days1 including day test is made4 ,rule #i4 ,in testing weights1 all over and short weights shall be taken into the average on each particular factory4 ,single ,daisies shall be tested on half pounds1 ,double ,daisies and all other sizes on even pounds4 ,rule #aj4 ,where a lot of cheese is found to test irregular in weights1 either the buyer or seller may require the entire lot to be reweighed4 ,the charge for same shall be three 7#c7 cents per box4 ,rule #aa4 ,boxes of cheese which may be found largely at variance from original weights shall not enter into the average1 but their weight shall be separately ascertained and certified to by the weigher4 ,rule #ab4 ,where sales are made1 and the buyer finds damaged or sour cheese in excess of fifteen 7#ae7 per cent it shall be optional with him to refuse or receive the remainder of the lot purchased4 ,but1 in the event of his accepting the remainder of the lot1 the sour or damaged cheese shall revert to the seller4 ,rule #ac4 ,the ,committee on ,cheese shall appoint subject to the approval of the ,executive ,committee1 a ,cheese ,inspector and also a ,deputy ,inspector1 whose duties shall be1 when called upon by members of the ,exchange1 to inspect the quality and condition of such lots of cheese as may be required and to render a certificate of such inspection4 ,where the cheese in the lots are reasonably uniform in quality1 the examination of #aj per cent of the lot shall be considered sufficient1 but this shall not prevent the ,inspector examining a larger percentage of the lot1 when he deems it necessary4 ,the fee for inspection shall be fifty 7#ej7 cents for lots consisting of fifty 7#ej7 boxes or less4 ,lots exceeding fifty 7#ej7 boxes shall be one cent per box1 which shall be collected from the member ordering the inspection4 ,rule #ad4 ,the ,cheese ,inspector's certificate shall be made to read as follows3 ,,new ,,york ,,mercantile ,,exchange ,cheese ,inspector's ,certificate ,inspection ,no4 ,this is to certify that ,i have this day inspected for ,m the following cheese1 now located at ,factory and identification marks ,quantity in lotboxes ,quantity inspectedboxes and find as follows3 ,flavor ,body and ,texture ,color ,condition ,boxes ,grade ,inspection charges ,inspector ,the certificate to have a blank margin of three inches at the bottom1 for the purpose of inserting specifications of ,institutions1 also for cheese sold under the ,call1 so that the ,inspector may certify that cheese inspected fill the requirements as specified and the ,inspector shall brand one impression on both boxes and cheese4 ,,new ,,york ,,mercantile ,,exchange ,,official ,,inspection ,number ,date ,inspector ,rule #af4 ,the ,weigher's ,certificate shall be made to read as follows3 ,this is to certify that the following is the actual test of boxes1 out of shipment of boxes ,factory ,mark ,marked ,weights ,actual ,weights ,loss ,average losslbs4 onboxes ,new ,york#ai ,weigher and the ,cheese ,rules numbered #f to #aa inclusive be printed on the back thereof4 ,rule #ag4 ,members offering cheese for sale under the ,call shall describe each lot1 as to number of boxes1 color1 texture 7open or close made71 body1 flavor1 size1 and how boxed1 section where made1 whether whole milks or skims and the average weight of each lot4 ,cheese sold under the ,call to be accepted1 or rejected1 as a good delivery1 or otherwise1 based on the description given at the sale4 ,rule #ah4 ,when cheese are sold under the ,call1 unless otherwise stated1 they shall be ready for immediate shipment4 ,rule #ai4 ,all cheese offered under the ,call1 with ,inspector's ,certificate attached1 shall be accompanied by such ,certificate and be accepted by the buyer unconditionally1 provided the cheese are branded according to ,rule #ac4 ,rule #bj4 ,when cheese are offered under the ,call1 without ,inspector's ,certificate1 should the buyer not consider the cheese a good delivery1 according to description by seller1 he may notify the seller1 and if the seller is unwilling to make another delivery1 the buyer may call upon the ,inspector to decide whether or not the delivery shall stand4 ,if the ,inspector decides it is a good delivery1 the buyer shall accept the cheese4 ,if the ,inspector decides it is not a good delivery1 then the seller shall have twenty-four 7#bd7 hours in which to make a good delivery4 ,but if the seller1 after twenty-four 7#bd7 hours1 fails to make a good delivery1 then the buyer shall notify the ,superintendent of the ,exchange1 who shall collect a penalty of three per cent of the amount of the transaction1 the ,exchange retaining twenty-five per cent of this sum1 and seventy-five per cent shall be paid to the buyer4 ,rule #ba4 ,spot sales under the ,call shall be for spot cash unless otherwise agreed4 ,rule #bb4 ,all failures in meeting contracts shall be reported to the ,superintendent of the ,exchange1 and announced at next regular session of the ,exchange4 #ccj4 ,marketing perishable varieties4--,soft cheeses1 such as ,cream1 ,neufchtel1 ,cottage1 are usually sold to jobbers or directly to retail stores4 ,they have a very short commercial life1 hence cannot be held long before delivery to the consumer4 ,from the jobber1 cheese usually goes to the wholesale grocer and then to the retail dealer and finally the consumer4 ,most jobbers have cold storages so that they can hold cheese without injury to quality4 7,see ,fig4 #gd47 ,the kind of cheese marketed in any locality depends on the tastes of the residents4 ,for example1 the ,south usually desires a highly colored product1 thinking this color indicates more fat2 in the ,cheddar group ,new ,england demands a soft pasty quick-curing cheese1 thinking that softness is a sign of more fat and richness2 ,england wants a rather dry1 well-cured1 highly flavored cheese4 ,canadian ,cheddar cheese has been standardized as far as possible to appeal to the ,english market4 ,a long ripening period keeps capital tied up through the further time required for delivery4 ,this has led to the sale of much of the cheese almost or entirely unripe4 ,so much of the product has reached the consumer without characteristic varietal flavor that large numbers have acquired the habit of purchasing and even preferring cheese only partly ripe4 ,illustration3 ,,fig4 #gd4--;,a cheese cold storage room4 ,the time during which cheese should be held at the factory depends on the variety4 ,some are shipped as soon as made1 including those cheeses with sour-milk flavor only4 ,others have to be cured in the factory from six to eight weeks4 ,cheeses in paper or tin-foil should be neatly wrapped and carefully put in the boxes4 ,the box of cheese should be neat1 clean and attractive4 ,cheeses not wrapped should have a firm rind to hold them in shape4 ,the boxes should be clean and the weight of cheese neatly and plainly marked4 ,in the case of ,cheddar cheese1 it may be paraffined at the factory1 but if not1 this is usually done at the cold storage of the jobber4 ,the cheeses usually have some time to cure or ripen while being handled by the various dealers4 #cca4 ,distribution of price4--,the final selling price of cheese is a composite of all the changes that have gone before2 or conversely1 the farmer1 the maker1 the carrier and the distributors 7wholesale1 jobbing and retail dealers7 must all be paid from the final price of the product4 ,a study of this problem in ,wisconsin has been made by ,hibbard1 and ,hobson4#aci ,the general facts as determined for ,wisconsin have fairly wide application to the manufacture and sale of cheese4 ,economic success in handling cheese is dependent on proper provision for the sale of the product4 ,where the output is small1 a personal market can be created and maintained4 ,this eliminates all profits intervening between the maker and the retailer4 ,if the business reaches a volume beyond the possibilities of direct sale to the retailer1 some selling organization is necessary4 ,where the number of producers is great and the selling machinery is well organized1 the cheese factory becomes a producer of a commodity which is turned over to existing selling agencies4 ,this condition is well established for ,cheddar1 ,swiss1 ,brick and ,limburger cheese4 ,the soft cheeses other than ,limburger have thus far been handled principally by large companies1 each of which has developed an expensive selling organization4 ,a study of the map 7,fig4 #fe7 shows how the cheese industry is localized in particular sections of certain states4 ,individual factories have maintained themselves in widely separated places4 ,this localization is due to the geographical conditions which make certain regions specially adapted to dairying1 modified by the proximity to markets for milk as milk4 ,there are many regions1 however1 well adapted to cheese production in which there is no development of the industry at present4 ,new developments are now taking place in the mountain areas of the ,south1 notably ,north ,carolina and adjacent states1 and in several centers of the western mountain states4 ,many other areas should develop the making of cheese in some form4 ,the actual costs of making and selling cheese were found by the ,wisconsin investigators to vary approximately as follows3 7#a7 cost of making1 #a4b to #a4ge cents2 7#b7 storage1 #a_/h cent a pound a month1 or #c_/h to cent for the season2 7#c7 transportation to distant points1 4#bj to #b4ej for #ajj pounds according to distance2 7#d7 the local dealer1 about #a cent a pound2 7#e7 the wholesale dealer1 #b cents2 7#f7 the jobber or broker who occasionally intervenes1 about #a_/h to cent2 and the retailer1 #e4e to #i cents4 ,the entire cost of selling at the time this investigation was made represented about one-half of the retail price of the cheese4 ,the producer of milk received the other half of that price4 #ccb4 ,standards4--,legal standards in the ,united ,states are thus far largely based on the specifications of ,american ,cheddar4 ,in so far as they are applied to other products1 they operate merely to prevent or reduce the use of skimmed-milk4 ,the analyses and limits proposed in the discussion of varieties or groups in this book represent the range of composition actually known to be associated with cheeses of typical quality4 ,efforts are now being made to establish definitions and standards of composition which will limit the use of cheese names to products conforming to the requirements for such varieties4 ,practically the only federal requirement thus far enforced in the ,united ,states is that #ej per cent of the water-free substance of the cheese must be milk-fat4 ,various states have local requirements but most of them include the federal rule as to fat4 ,new ,york and ,wisconsin now restrict the amount of water in ,cheddar cheese to #dj per cent4 ,most states have laws regulating the manufacture and sale of skimmed-milk cheese4 #ccc4 ,laws relating to cheese marketing4--,a cheese of foreign origin if made in this country must be branded to show that it is not imported4 ,for example1 ,camembert made in ,america is labeled ,domestic ,camembert4 ,some manufacturers call it ,camembert type of cheese4 ,the same applies to other varieties of foreign cheese4 ,if a variety is made under a trade-marked name1 this prevents any other manufacturer from using that name4 ,for example1 a concern may make ,philadelphia cream cheese2 other concerns may make cream cheese1 but they must call it by some other name4 ,the committee on definitions and standards for the ,association of ,official ,agricultural ,chemists has now undertaken to define the proper use of type names4 ,this is intended to determine the proper limits of composition of cheeses in each variety and such essentials of physical identification as will insure the proper use of these names4 ,certain states have laws which relate to the branding of the cheese to denote quality4 ,if the cheese is made from whole milk1 a brand may be applied to show this fact4 ,this is usually called the state brand4 ,if made from skimmed-milk1 the cheese must be branded to show this4 ,the following#adj illustrate the laws relating to the state brand and skimmed-milk cheese3 ,sec4 #dh4 ,manufacturer's brand of cheese4 ,every manufacturer of whole-milk cheese may put a brand or label upon such cheese indicating 'whole-milk cheese' and the date of the month and year when made2 and no person shall use such a brand or label upon any cheese made from milk from which any of the cream has been taken4 ,the ,commissioner of ,agriculture shall procure and issue to the cheese manufacturers of the state1 on proper application therefor1 and under such regulations as to the custody and use thereof as he may prescribe1 a uniform stencil brand or labels bearing a suitable device or motto1 and the words ',new ,york state whole-milk cheese4' ,every such brand or label shall be used upon the outside of the cheese and shall bear a different number for each separate factory4 ,the commissioner shall keep a book1 in which shall be registered the name1 location and number of each manufactory using the brands or labels1 and the name or names of the persons at each manufactory authorized to use the same4 ,no such brand or labels shall be used upon any other than whole-milk cheese or packages containing the same4 7,as amended by chapter #bjg of the ,laws of #aiaj47 ,sec4 #di4 ,use of false brand prohibited2 branding of skim-milk cheese regulated4 ,no person shall offer1 sell or expose for sale1 in any package1 butter or cheese which is falsely branded or labeled4 ,no person shall sell1 offer or expose for sale cheese commonly known as ,cheddar cheese made from skimmed or partially skimmed milk unless the same is branded to show that it is skim-milk cheese4 ,all such cheese so sold1 offered or exposed for sale shall be branded with the words 'skim-milk cheese1' or if such cheese contains thirteen per centum of milk fat or over1 it may be branded 'medium skim-milk cheese1' or if it contains eighteen per centum of milk fat or over1 it may be branded 'special skim-milk cheese4' ,such branding shall be upon the sides of both the cheese and the container4 ,the branding herein provided shall be in block letters at least one-half an inch square4 7,as amended by chapter #def of the ,laws of #aiac47 ,filled cheeses are those from which the milk-fat has been removed and other animal fats substituted4 ,the laws of some states prohibit the manufacture of this product4 ,the federal law relating to filled cheese permits its manufacture under license1 taxes and government inspection4 ,the various states have laws regulating the length of time that the cheese may be held in cold storage4 ,another important law in some states requires the cheese-maker to have a license4 ,he must pass an examination to show that the principles and practices of cheese-making are understood4 ,,chapter ,,xxi ,,cheese ,,in ,,the ,,household ,although cheese in some form is familiar to every household1 it has been widely regarded in ,america as an accessory1 almost a condimental substance rather than as a staple food worthy of comparison with meat or eggs4 ,statistics of the annual production1 importation and exportation of cheese indicate that the total consumption in the ,united ,states is about #cjj1jjj1jjj pounds--perhaps three pounds per capita4 ,the household manufacture and consumption of cottage cheese would add a small amount to these figures4 ,cheese is used as a staple source of food values among many peoples of ,europe4 ,such use of cheese increases rather than decreases with the density of the population4 ,france with a small fraction of the land area and one-half the population of the ,united ,states produces and consumes about the same amount of cheese4 ,in ,america1 cheese-making has been developed with the advance of settlement into unoccupied territories only to be dropped as increasing population produced greater demands for milk in other forms4 ,if cheese had been accepted as a regular part of the food supply in such communities1 some form of cheese-making would have survived the economic changes4 #ccd4 ,food value of cheese4--,a consideration of the nutritive components of cheese shows it to be a rich source of fat1 protein or both1 according to the variety under examination4 ,it is low in carbohydrates1 and aside from salt 7sodium chloride7 compares favorably with other substances in mineral constituents4 ,the following discussion with an amplified table is taken from ,langworthy and ,hunt3#ada ,in order1 however1 that the question of the use of cheese in the diet may be adequately discussed1 knowledge of its composition in comparison with other foods is desirable1 and there is an abundance of data available on this subject1 since the composition of cheese and other foods has often been investigated at the ,department of ,agriculture1 in experiment station laboratories and in many other places where nutrition problems are studied4 ,an extended summary of analyses of cheese of different sorts is included in an earlier publication of this department4#adb ,data regarding the composition of cheese and a few other common foods are summarized in the following table4 ,it will be seen from the table 7,table ,,xxx7 that cheese has nearly twice as much protein1 weight for weight1 as beef of average composition as purchased and that its fuel value is more than twice as great4 ,it contains over #be per cent more protein than the same weight of porterhouse steak as purchased1 and nearly twice as much fat4 ,as shown by the figures in the following table1 cheese contains #c4h per cent ash4 ,of this a considerable part may be salt added in cheese-making4 ,like the milk from which it is made1 cheese ash is characterized chiefly by the presence of calcium 7lime71 magnesium1 phosphorus and iron1 the average values as given in earlier bulletins of the department#ade being #a4bd per cent calcium oxid1 #j4jdi per cent magnesium oxid1 #a4di per cent phosphorus pentoxid1 and #j4jjae per cent iron4 ,,table ,,xxx ,,average ,,composition ,,of ,,cheese ,,and ,,some ,,other ,,common ,,foods ,,as ,,purchased1 ,,and ,,also ,,on ,,the ,,basis ,,of ,,edible ,,portion ,,food ,,materials ,,refuse ,,water ,,protein ,,fat ,,carbo ,,hydrates ---------------------------------------- ---------------------- ,cheese1 ,american ,cheddar#add -- #cd4b #be4b #cc4g #b4d ,beef of average composition as purchased #ah4f #ej4e #ae4b #ae4e -- ,edible portion -- #fb4b #ah4h #ah4h -- ,porterhouse steak as purchased #ab4g #eb4d #ai4a #ag4i -- ,edible portion -- #fj4j #ba4i #bj4d -- ,loin steak1 broiled1 edible portion -- #ed4h #bc4e #bj4d -- ,dried beef -- #ec4g #bf4d #f4i -- ,eggs as purchased #aa4b #fe4e #ac4a #i4c -- ,edible portion -- #gc4g #ac4d #aj4e -- ,milk -- #hg4j #c4c #d4j #e4j ,bread -- #ce4c #i4b #a4c #ec4a ,potatoes as purchased #bj4j #fb4f #a4h 4#a #ad4g ,edible portion -- #gh4c #b4b 4#a #ah4d ,apples as purchased #be4j #fc4f 4#c 4#c #aj4h ,edible portion -- #hd4f 4#d 4#e #ad4b ,,fuel ,,fuel ,,value ,,food ,,materials ,,ash ,,value ,,compared ,,per ,,to ,,pound ,,cheese#adc ---------------------------------------- ---------- ,calories ,cheese1 ,american ,cheddar#add #c4h #a1iej #a4jj ,beef of average composition as purchased 4#g #ice #j4dh ,edible portion 4#i #a1ade #j4eh ,porterhouse steak as purchased 4#h #a1aaj #j4eg ,edible portion #a4j #a1bgj #j4fe ,loin steak1 broiled1 edible portion #a4b #a1cjj #j4ff ,dried beef #h4i #gij #j4de ,eggs as purchased 4#i #fce #j4cb ,edible portion #a4j #gbj #j4cg ,milk 4#g #caj #j4af ,bread #a4a #a1bae #j4fb ,potatoes as purchased 4#h #bie #j4ae ,edible portion #a4j #che #j4bj ,apples as purchased 4#c #aij #j4aj ,edible portion 4#c #bij #j4ae ,it is clear from the calculations shown in the last column1 that ,cheddar cheese takes first rank among the foods compared as to fuel value4 ,the estimate of food values in terms of calories may not completely express the value of that food to a particular individual4 ,it is generally conceded that one great function of food is the production of energy and this function is probably more closely determined by the number of calories produced than in any other known way4 ,such calculation has become an essential factor in the preparation of dietaries4 ,the calculation here given necessarily applies only to ,cheddar cheese4 ,by easy use of the last column1 the caloric value of this cheese can be compared with that of any competing food and the relative economy determined1 whatever the price asked4 ,another recent calculation with reference#adf to the same cheese follows3 ,one pound of ,american ,cheddar cheese contains as much protein as-- #a4eg pounds of sirloin steak4 #a4ce pounds of round steak4 #a4hi pounds of fowl4 #a4gi pounds of smoked ham4 #a4ha pounds of fresh ham4 ,in order to judge the value of foods fairly not only the protein but the energy also must be compared4 ,to supply energy cheese is one of the best of food products4 ,on the basis of energy supplied1 #a pound of cheese equals-- #a4ih pounds of sirloin steak4 #b4fa pounds of round steak4 #b4eb pounds of fowl4 #a4ag pounds of smoked ham4 #a4bi pounds of fresh ham4 ,all these discussions have applied to whole-milk ,cheddar cheese4 ,with minor reductions1 much the same figures will hold for ,swiss1 ,limburger1 ,brick1 ,munster1 ,edam4 ,on the other hand1 very little has been published until recently on the skimmed-milk cheeses4 ,the food value lost in skimmed-milk has at times been enormous4 ,many households purchase milk by the bottle1 use the top-milk as cream and lose a part of the remainder4 ,similarly creameries have wasted tons of skimmed-milk4 ,the recovery of the protein of this milk for human food is both good economy and an important addition to the dietary4 ,the ,united ,states ,department of ,agriculture has recently published the following3 ,cottage cheese is richer in protein than most meats and is very much cheaper4 ,every pound contains more than three ounces of protein1 the source of nitrogen for body building4 ,it is a valuable source of energy also1 though not so high as foods with more fat4 ,it follows that its value in this respect can be greatly increased by serving it with cream1 as is so commonly done4 ,it is an open question whether the decline of cheese-making in ,america is not due to our failure to develop the use of skim and part-skim cheeses4 ,the whole-milk cheeses are very rich in fat4 ,use of such cheese in quantity in connection with ordinary foods quickly leads to the ingestion of too much fat4 ,the skimmed-milk cheeses are primarily protein food and as such substitutes for lean meat4 ,the following table shows that cottage cheese is much cheaper than most meats in furnishing protein for the diet4 ,for supplying protein1 one pound of cottage cheese equals3 #a4bg pounds sirloin steak4 #a4ji pounds round steak4 #a4cg pounds chuck rib beef4 #a4eb pounds fowl4 #a4df pounds fresh ham4 #a4dd pounds smoked ham4 #a4eh pounds loin pork chop4 #a4ca pounds hind leg of lamb4 #a4cg pounds breast of veal4 ,in addition to protein1 energy for performing body work must be furnished by food4 ,as a source of energy also1 cottage cheese is cheaper than most meats at present prices4 ,the following table shows the comparison when energy is considered4 ,on the basis of energy supplied1 one pound of cottage cheese equals3 #h-a_/c ounces sirloin steak4 #aa ounces round steak4 #aa ounces chuck rib beef4 #aj ounces fowl4 #e ounces fresh ham4 #e ounces smoked ham4 #f ounces loin pork chop4 #g-a_/c ounces hind leg of lamb4 #ab ounces breast of veal4 #cce4 ,digestibility of cheese4--,although it has been a staple food with many races for uncounted years1 there is a widespread belief that cheese is suitable for use chiefly in small quantities as an accessory to the diet1 and that in large quantities it is likely to produce physiological disturbances4 ,the question of digestibility was made the subject of a special investigation by the ,united ,states ,department of ,agriculture4#adg ,calorimeter experiments#adh were made to test the digestibility of several varieties of cheese and some of these varieties at various stages of ripening4 ,all forms of cheese were found to be digested as completely as most of the usual forms of food4 ,approximately #ij per cent of the nitrogenous portion 7casein7 was retained in the body4 ,unripe cheese in these experiments was apparently digested as completely as the ripened forms4 ,these experiments make clear the possibility of making cheese a more prominent article in the regular dietary than is usual in ,america4 ,they especially point to the desirability of the use of the skim and partially skim cheeses1 which as cheap sources of protein when properly combined with other foods1 may be made to replace meats as a less costly source of proteins4 ,cheese is then to be classed with meat and eggs1 not with condiments4 ,an ounce of ,cheddar#adi cheese roughly is equivalent to one egg1 to a glass of milk1 or to two ounces of meat4 ,it is properly to be combined with bread1 potatoes and other starchy foods1 lacking in the fat in which the cheese is rich4 ,these experiments included ,roquefort1 fresh-made and ripe ,cheddar1 ,swiss1 ,camembert and ,cottage cheese4 #ccf4 ,cheese flavor4--,cheese owes its flavor to the fatty acids and their compounds which it contains and to ammonia-like bodies formed during ripening from the cleavage of the casein1 to salt added to the curd1 and in some varieties1 like ,roquefort1 to bodies elaborated by molds which develop in the cheese4 ,in the highly flavored sorts some of the fatty acids of a very marked odor are present in abundance1 as are also the ammonia-like bodies4 ,indeed1 in eating such cheese as ,camembert a trace of ammonia flavor may often be plainly detected4 ,the cleavage of the nitrogenous material of the cheese and other changes are brought about chiefly by the action of enzymes originally present in cheese or by micro-organisms and are to be regarded as fermentative and not as putrefactive changes4 ,the liking for highly flavored cheeses of strong odor is a matter of individual preference1 but from the chemist's standpoint there is no reason for the statement often made that such cheeses have undergone putrefactive decomposition4 #ccg4 ,relation to health4--,in connection with the use of cheese as a food1 its relation to the health of the consumer must be considered4 ,the presence of the bacillus of tuberculosis in milk has led to careful study of its possible presence in cheese4 ,when ,american ,cheddar cheese was specially inoculated for this purpose1 the living organism was recovered from it after about five months by ,schroeder of the ,united ,states ,department of ,agriculture4 ,this danger is much greater from cheeses1 such as ,cream and ,neufchtel1 which are eaten when comparatively freshly made4 ,the disease has been produced in guinea pigs from such cheese often enough to emphasize the desirability of developing methods of making every variety possible from thoroughly pasteurized milk4 ,this would remove the danger of tuberculosis and with it eliminate the possibility of transmitting other diseases4 #cch4 ,cheese poisoning#aej cases occasionally occur4 ,these take two main forms3 7#a7 an enteritis 7caused by ,bacillus enteritidis7 or some other member of that series which while painful and accompanied by purging is rarely fatal2 7#b7 acute toxmias which1 although rare1 usually result in death4 ,from the latter type a variety of ,bacillus botulinus1 an organism usually associated with meat poisoning1 was isolated by the ,new ,york ,state ,department of ,health4 ,the occurrence of such cases is frequent enough to emphasize the desirability of using every precaution to reduce the number of bacteria that are allowed to enter milk when drawn and to prevent the development of those which actually gain access to it4 ,when possible1 pasteurization should be introduced4 #cci4 ,proper place in the diet4--,it has already been noted that cheese is used in general in two ways--in small quantities chiefly for its flavor and in large quantities for its nutritive value as well as for its flavor4 ,some varieties of cheese are used chiefly for the first purpose1 others chiefly for the second4 ,those which are used chiefly for their flavor1 many of which are high priced1 contribute little to the food value of the diet1 because of the small quantity used at a time4 ,they have an important part to play1 however1 in making the diet attractive and palatable4 ,the intelligent housekeeper thinks of them not as necessities1 but as lying within what has been called 'the region of choice4' ,having first satisfied herself that her family is receiving sufficient nourishment1 she then1 according to her means and ideas of an attractive diet1 chooses among these foods and others which are to be considered luxuries4 ,those cheeses1 on the other hand1 which are suitable to be eaten in large quantities and which are comparatively low priced are important not only from the point of view of flavor1 but also from the point of view of their nutritive value4 ,among such cheeses are ,american ,cheddar1 ,swiss1 ,brick1 ,limburger and the lower priced forms of ,neufchtel4 ,it is clear that in buying cheese1 the housekeeper should know definitely the dietary purpose of the purchase1 and then choose the variety of cheese best suited4 ,to a very large degree the personal tastes of the family determine the kinds of cheese which will be tolerated when served uncooked4 ,in some families1 the strong flavors of ,roquefort or ,limburger are not acceptable4 ,however1 there is a range of choice in which much judgment can be used4 ,cheese to be served with mild-flavored foods should as a rule be also mild-flavored4 ,for most sandwiches1 for example1 ,cheddar or ,swiss is usually very acceptable2 ,brick or partly ripe ,limburger still hard enough to slice cuts into thin rectangular slices and is very attractive to many consumers because it has somewhat more flavor without being too strong4 ,with proper handling it is good policy to buy the cheapest of these forms for this purpose4 ,the selection of dessert cheeses offers the widest range4 ,if served with mild-flavored crackers1 very many persons prefer ,cream1 ,neufchtel or mild ,cheddar2 a little stronger taste calls for club cheese1 or ,camembert4 ,if tobacco smoke is present1 ,roquefort1 ,gorgonzola1 ,limburger and related types will satisfy many consumers better than mild cheeses4 ,the intensity of flavor to be sought in the cheese should thus be adjusted to the food served with it4 ,a person with an aversion to strong-smelling or strong-tasting cheese has been frequently known to approve over-ripe ,camembert1 or ,limburger when served without label but spread upon a ginger cracker4 ,for cooking purposes1 some recipes prescribe cheese of special quality4 ,in large markets1 old ,cheddar ripened carefully for two or three years is commonly purchasable for ,welsh rabbit4 7,ask for rabbit cheese47 ,an expert housekeeper familiar also with cheese ripening has demonstrated that almost any cheese1 whether ripened to its best1 part ripe or over-ripe1 can be used in many cooking formulas without injuring the acceptability of the product to most consumers4 ,in canning ,camembert1 it has been shown#aea that over-ripe cheese so strong as to be objectionable1 when sterilized loses the objectionable flavor of the raw product4 ,no cheese should be wasted2 any not used when served the first time should be served at a closely following meal or used in cooking4 ,no matter what the variety1 it will add to the food value and palatability of some one of the common dishes served within forty-eight hours4 #cdj4 ,care of cheese4#aeb--,one of the best ways of keeping cheese which has been cut is to wrap it in a slightly damp cloth and then in paper1 and to keep it in a cool place4 ,to dampen the cloth1 sprinkle it and then wring it4 ,it should seem hardly damp to the touch4 ,paraffin paper may be used in place of the cloth4 ,when cheese is put in a covered dish1 the air should never be wholly excluded1 for if this is done1 it molds more readily4 ,in some markets it is possible to buy small whole cheeses4 ,these may be satisfactorily kept by cutting a slice from the top1 to serve as a cover1 and removing the cheese as needed with a knife1 a strong spoon1 or a cheese scoop4 ,it is possible to buy at the hardware stores knobs which inserted in the layer cut from the top make it easy to handle4 ,the cheese with the cover on should be kept wrapped in a cloth4 #cda4 ,food value and price4--,there is little relation between the price and food value of standard varieties of cheese4 ,the higher-priced varieties claim and hold their place because they possess particular flavors4 ,these may or may not accompany high comparative food values4 ,even among low-priced varieties discrimination into grades is largely based on flavor4 ,of the low-priced cheeses1 those made from skimmed-milk commonly command the lowest prices4 ,as noted above1 a choice may be based either on purpose or on price4 ,if the purpose is fixed1 the price should not change the selection4 ,if1 however1 a particular quality of cheese is purchasable at a low price1 some satisfactory form of utilizing it is clearly available to the housekeeper4 ,some standard recipes are given in the following paragraphs4 #cdb4 ,methods and recipes for using cheese4--7#a7 ,as a meat substitute4 ,meat is wholesome and relished by most persons1 yet it is not essential to a well-balanced meal and there are many housekeepers who for one reason or another are interested in lessening the amount of meat or to substitute other foods4 ,the problem with the average family is undoubtedly more often the occasional substitution of other palatable dishes for the sake of variety1 for reasons of economy1 or for some other reason than the general replacement of meat dishes by other things4 ,foods which are to be served in place of meat should be rich in protein and fat and should also be savory4 ,cheese naturally suggests itself as a substitute for meat1 since it is rich in the same kinds of nutrients that meat supplies1 is a staple food with which every one is familiar and is one which can be used in a great variety of ways4 ,in substituting cheese for meat1 especial pains should be taken to serve dishes which are relished by the members of the family4 ,a number of recipes#aec for dishes which contain cheese are given below4 ,they are preceded by several recipes for cheese sauces which1 as will appear1 are called for in the preparation of some of the more substantial dishes4 ,in the first list of recipes1 cheese means ,cheddar4 ,cheese ,sauce ,no4 #a #a cupful of milk4 #b tablespoonfuls of flour4 #a ounce of cheese 7 cupful of grated cheese74 ,salt and pepper4 ,thicken the milk with the flour and just before serving add the cheese1 stirring until it is melted4 ,this sauce is suitable to use in preparing creamed eggs1 or to pour over toast1 making a dish corresponding to ordinary milk toast1 except for the presence of cheese4 ,it may be seasoned with a little curry powder and poured over hard-boiled eggs4 ,cheese ,sauce ,no4 #b ,same as cheese sauce ,no4 #a1 except that the cheese is increased from #a to #b ounces4 ,this sauce is suitable for using with macaroni or rice1 or for baking with crackers soaked in milk4 ,cheese ,sauce ,no4 #c ,same as cheese sauce ,no4 #a1 except that two cupfuls of grated cheese or #h ounces are used4 ,this may be used upon toast as a substitute for ,welsh rabbit4 ,cheese ,sauce ,no4 #d ,same as cheese sauce ,no4 #b1 save that #b tablespoonfuls of melted butter are mixed with the flour before the latter is put into the milk4 ,this sauce is therefore very rich in fat and has only a mild flavor of cheese4 ,among the recipes for dishes which may be used like meat1 the following give products which1 eaten in usual quantities1 will provide much the same kind and amount of nutritive material as the ordinary servings of meat dishes used at dinner4 ,in several cases there is a resemblance in appearance and flavor to common meat dishes1 which would doubtless be a point in their favor with many families4 7#b7 ,for general cooking purposes3 ,cheese ,fondue ,no4 #a #a-a_/c cupfuls of soft1 stale bread crumbs4 #f ounces of cheese 7#a cupfuls of grated cheese or #a-a_/c cupfuls of cheese grated fine or cut into small pieces74 #d eggs4 #a cupful of hot water4 teaspoonful of salt4 ,mix the water1 bread crumbs1 salt and cheese2 add the yolks thoroughly beaten2 into this mixture cut and fold the whites of eggs beaten until stiff4 ,pour into a buttered baking dish and cook #cj minutes in a moderate oven4 ,serve at once4 ,the food value of this dish1 made with the above quantities1 is almost exactly the same as that of a pound of beef of average composition and a pound of potatoes combined4 ,it contains about #hj grams of proteids and has a fuel value of about #acjj calories4 ,cheese ,fondue ,no4 #b #a-a_/c cupfuls of hot milk4 #a-a_/c cupfuls of soft1 stale bread crumbs4 #a tablespoonful of butter4 #d eggs4 #a_/c of a pound of cheese 7#a-a_/c cupfuls of grated cheese or #a cupful of cheese cut into small pieces74 teaspoonful of salt4 ,prepare as in previous recipe4 ,the protein value of this dish is equal to that of #a-a_/h pounds of potato and beef1 the fuel value1 however1 being much in excess of these4 ,in making either of these fondues1 rice or other cereals may be substituted for bread crumbs4 ,one-fourth cupful of rice measured before cooking1 or one cupful of cooked rice or other cereals1 should be used4 ,corn and ,cheese ,souffl #a tablespoonful of butter4 #a tablespoonful of chopped green pepper4 cupful of flour4 #b cupfuls of milk4 #a cupful of chopped corn4 #a cupful of grated cheese1 #c eggs4 teaspoonful of salt4 ,melt the butter and cook the pepper thoroughly in it4 ,make a sauce out of the flour1 milk and cheese2 add the corn1 cheese1 yolks and seasoning2 cut and fold in the whites beaten stiffly2 turn into a buttered baking dish and bake in a moderate oven #cj minutes4 ,made with skimmed-milk and without butter1 this dish has a food value slightly in excess of a pound of beef and a pound of potatoes4 ,cheese ,souffl #b tablespoonfuls of butter4 #c tablespoonfuls of flour4 cupful of milk 7scalded74 teaspoonful of salt ,a speck of cayenne4 cupful of grated cheese4 #c eggs4 ,melt the butter2 add the flour and1 when well mixed1 add gradually the scalded milk4 ,then add salt1 cayenne and cheese4 ,remove from the fire and add the yolks of the eggs1 beaten until lemon colored4 ,cool the mixture and fold into it the whites of the eggs1 beaten until stiff4 ,pour into a buttered baking dish and cook #bj minutes in a slow oven4 ,serve at once4 ,the proteid of this recipe is equal to that of half a pound of beef2 the fuel value is equal to that of three-fourths of a pound4 ,welsh ,rabbit #a tablespoonful of butter4 #a teaspoonful of corn-starch4 cupful of milk4 pound of cheese1 cut into small pieces4 teaspoonful each of salt and mustard4 ,a speck of cayenne pepper4 ,cook the corn-starch in the butter2 then add the milk gradually and cook two minutes2 add the cheese and stir until it is melted4 ,season and serve on crackers or bread toasted on one side1 the rabbit being poured over the untoasted side4 ,food value is that of about three-fourths of a pound of beef4 ,macaroni and ,cheese ,no4 #a #a cupful of macaroni1 broken into small pieces4 #b quarts of boiling salted water4 #a cupful of milk4 #b tablespoonfuls of flour4 to pound of cheese4 teaspoonful of salt4 ,speck of cayenne pepper4 ,cook the macaroni in the boiling salted water1 drain in a strainer1 and pour cold water over it to prevent the pieces from adhering to each other4 ,make a sauce out of the flour1 milk1 and cheese4 ,put the sauce and macaroni in alternate layers in a buttered baking dish1 cover with buttered crumbs1 and heat in oven until crumbs are brown4 ,macaroni and ,cheese ,no4 #b ,a good way to prepare macaroni and cheese is to make a rich cheese sauce and heat the macaroni in it4 ,the mixture is usually covered with buttered crumbs and browned in the oven4 ,the advantage of this way of preparing the dish1 however1 is that it is unnecessary to have a hot oven1 as the sauce and macaroni may be reheated on the top of the stove4 ,baked ,rice and ,cheese ,no4 #a #a cupful of uncooked rice and #d cupfuls of milk2 or1 #c cupfuls of cooked rice and #a cupful of milk4 #b tablespoonfuls of flour4 pound of cheese4 teaspoonful of salt4 ,if uncooked rice is used1 it should be cooked in #c cupfuls of milk4 ,make a sauce with one cupful of milk1 add the flour1 cheese and salt4 ,into a buttered baking dish put alternate layers of the cooked rice and the sauce4 ,cover with buttered crumbs and bake until the crumbs are brown4 ,the proteids in this dish1 made with rice cooked in milk1 are equal to those of nearly #a pounds of average beef4 ,if skimmed-milk is used1 the fuel value is equal to nearly #c pounds of beef4 ,whole milk raises the fuel value still higher4 ,fried ,bread with ,cheese ,no4 #a #f slices of bread4 #a cupful of milk4 #b ounces of cheese1 or cupful of grated cheese4 teaspoonful of salt4 teaspoonful of potassium bicarbonate4 ,butter or other fat for frying4 ,scald the milk with the potassium bicarbonate2 add the grated cheese1 and stir until it dissolves4 ,dip the bread in this mixture and fry it in the butter4 ,the potassium bicarbonate helps to keep the cheese in solution4 ,it is desirable1 however1 to keep the milk hot while the bread is being dipped4 ,plain ,cheese ,salad ,cut ,edam or ordinary ,american cheese into thin pieces1 scatter them over lettuce leaves and serve with ,french dressing4 ,olive and ,pimiento ,sandwich or ,salad ,cheese ,mash any of the soft cream cheeses and add chopped olives and pimientos in equal parts4 ,this mixture requires much salt to make it palatable to most palates1 the amount depending chiefly on the quantity of pimiento used4 ,the mixture may be spread between thin slices of bread or it may be made into a roll or molded1 cut into slices and served on lettuce leaves with ,french dressing4 ,cheese and ,tomato ,salad ,stuff cold tomatoes with cream cheese and serve on lettuce leaves with ,french dressing4 ,cheese and ,pimiento ,salad ,stuff canned pimientos with cream cheese1 cut into slices and serve one or two slices to each person on lettuce leaves with ,french dressing4 7#c7 ,ways to use cottage cheese4 ,cottage cheese alone is an appetizing and nutritious dish4 ,it may also be served with sweet or sour cream1 and some persons add a little sugar1 or chives1 chopped onion or caraway seed4 ,the following recipes#aed illustrate a number of ways in which cottage cheese may be served3 ,cottage ,cheese with ,preserves and ,jellies ,pour over cottage cheese any fruit preserves1 such as strawberries1 figs or cherries4 ,serve with bread or crackers4 ,if preferred1 cottage cheese balls may be served separately and eaten with the preserves4 ,a very attractive dish may be made by dropping a bit of jelly into a nest of the cottage cheese4 ,cottage ,cheese ,salad ,mix thoroughly one pound of cheese1 one and one-half tablespoonfuls of cream1 one tablespoonful of chopped parsley and salt to taste4 ,first1 fill a rectangular tin mold with cold water to chill and wet the surface2 line the bottom with waxed paper1 then pack in three layers of the cheese1 putting two or three parallel strips of pimiento1 fresh or canned1 between the layers4 ,cover with waxed paper and set in a cool place until ready to serve2 then run a knife around the sides and invert the mold4 ,cut in slices and serve on lettuce leaves with ,french dressing and wafers or thin bread-and-butter sandwiches4 ,minced olives may be used instead of the parsley1 and chopped nuts also may be added4 ,cottage ,cheese ,rolls 7,to be used like meat rolls47 ,a large variety of rolls1 suitable for serving as the main dish at dinner1 may be made by combining legumes 7beans of various kinds1 cowpeas1 lentils or peas7 with cottage cheese1 and adding bread crumbs to make the mixture thick enough to form into a roll4 ,beans are usually mashed1 but peas or small ,lima beans may be combined whole with bread crumbs and cottage cheese1 and enough of the liquor in which the vegetables have been cooked should be added to get the right consistency2 or1 instead of beans or peas1 chopped spinach1 beet tops or head lettuce may be added4 ,boston ,roast #a pound can of kidney beans1 or equivalent quantity of cooked beans4 pound of cottage cheese4 ,bread crumbs4 ,salt4 ,mash the beans or put them through a meat grinder4 ,add the cheese and bread crumbs enough to make the mixture sufficiently stiff to be formed into a roll4 ,bake in a moderate oven1 basting occasionally with butter or other fat1 and water4 ,serve with tomato sauce4 ,this dish may be flavored with chopped onions cooked until tender in butter or other fat and a very little water4 ,pimiento and ,cottage ,cheese ,roast #b cupfuls of cooked ,lima beans4 pound of cottage cheese4 ,salt4 #c canned pimientos chopped4 ,bread crumbs4 ,put the first three ingredients through a meat chopper4 ,mix thoroughly and add bread crumbs until it is stiff enough to form into a roll4 ,brown in the oven1 basting occasionally with butter or other fat1 and water4 ,cottage ,cheese and ,nut ,roast #a cupful of cottage cheese4 #a cupful of chopped ,english walnuts4 #a cupful of bread crumbs4 ,salt and pepper4 #b tablespoonfuls of chopped onion4 #a tablespoonful of butter4 ,juice of half a lemon4 ,cook the onion in the butter or other fat and a little water until tender4 ,mix the other ingredients and moisten with the water in which the onion has been cooked4 ,pour into a shallow baking dish and brown in the oven4 ,cheese ,sauce 7,for use with eggs1 milk toast or other dishes47 ,one cupful of milk1 #a tablespoonful of cottage cheese1 #b tablespoonfuls of flour1 salt and pepper to taste4 ,thicken the milk with the flour and just before serving add the cheese1 stirring until it is melted4 ,this sauce may be used in preparing creamed eggs or for ordinary milk toast4 ,the quantity of cheese in the recipe may be increased1 making a sauce suitable for using with macaroni or rice4 ,,footnotes3 #a ,ont4 ,exp4 ,sta4 ,rept4 #ahij1 pages #bcg-bda4 ,maine ,exp4 ,sta4 ,rept4 #ahij1 part ,,ii1 pages #eb-eg4 ,conn4 7,storrs7 ,exp4 ,sta4 ,rept4 #ahhf1 pages #aai-acj4 ,vt4 ,exp4 ,sta4 ,rept4 #ahij1 pages #ig-ajj4 ,vt4 ,exp4 ,sta4 ,rept4 #ahia1 pages #fa-gd4 ,n4 ,y4 ,exp4 ,sta4 ,rept4 #ahib1 pages #bii-cib4 ,n4 ,y4 ,exp4 ,sta4 ,rept4 #ahic1 pages #ci-afb4 ,wis4 ,exp4 ,sta4 ,rept4 #ahij1 pages #aae-aai4 ,conn4 7,storrs7 ,exp4 ,sta4 ,rept4 #aijg1 pages #aeb-aef4 ,n4 ,y4 ,exp4 ,sta4 ,rept4 #ahia1 pages #aci-adb4 ,n4 ,y4 ,exp4 ,sta4 ,rept4 #ahid1 pages #ca-hf1 #aah-aba4 ,n4 ,j4 ,exp4 ,sta4 ,rept4 #ahie1 pages #acf-acg4 ,eckles1 ,c4 ,h41 and ,r4 ,h4 ,shaw4 ,the influence of breed and individuality on the composition and properties of milk1 ,bur4 ,an4 ,ind4 ,bul4 #aef1 #aiac4 ,eckles1 ,c4 ,h41 and ,r4 ,h4 ,shaw1 ,variations in the composition and properties of milk from the individual cow1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aeg1 #aiac4 #b ,morrow1 ,g4 ,a41 and ,a4 ,g4 ,manns1 ,analyses of milk from different cows1 ,ill4 ,exp4 ,sta4 ,bul4 #i1 #ahij4 #c ,eckles1 ,c4 ,h41 and ,r4 ,h4 ,shaw1 ,the influence of the stage of lactation on the composition and properties of milk1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aee1 #aiac4 ,n4 ,y4 ,exp4 ,sta4 ,rept4 #ahib1 pages #ach-adj4 #d ,n4 ,y4 ,exp4 ,sta4 ,rept4 #ahia1 pages #adc-afb1 #caf-cah4 ,wis4 ,exp4 ,sta4 ,rept4 #ahij1 pages #bch-bdg4 ,van ,slyke1 ,l4 ,l41 ,conditions affecting the proportions of fat and protein in cow's milk1 ,jour4 ,am4 ,chem4 ,soc41 #cj 7#aijh71 no4 #g1 pages #aaff-aahf4 #e ,van ,slyke1 ,l4 ,l41 and ,a4 ,w4 ,bosworth1 ,composition and properties of some casein and paracasein compounds and their relations to cheese1 ,n4 ,y4 ,exp4 ,sta4 ,tech4 ,bul4 #bf1 #aiab4 ,forbes1 ,e4 ,b41 and ,m4 ,h4 ,keith1 ,a review of the literature of phosphorus compounds in animal metabolism1 ,ohio ,exp4 ,sta4 ,tech4 ,bul4 #e1 pages #cb-cf1 #db-de4 ,van ,slyke1 ,l4 ,l41 and ,a4 ,w4 ,bosworth1 ,condition of casein and salts in milk1 ,n4 ,y4 ,exp4 ,sta4 ,tech4 ,bul4 #ci4 #f ,wis4 ,exp4 ,sta4 ,rept4 #aija1 pages #afb-aff4 #g ,sammis1 ,j4 ,l41 and ,a4 ,t4 ,bruhn1 ,the manufacture of cheese from pasteurized milk1 ,wis4 ,exp4 ,sta4 ,research ,bul4 #bg1 #aiab4 #h ,baer1 ,u4 ,s41 and ,w4 ,l4 ,carlyle1 ,quality of cheese as affected by food1 ,wis4 ,exp4 ,sta4 ,bul4 #aae1 #aijd4 #i ,king1 ,f4 ,h41 and ,e4 ,h4 ,farrington1 ,milk odor as affected by silage1 ,wis4 ,exp4 ,sta4 ,bul4 #ei1 #ahig4 #aj ,n4 ,y4 ,agricultural ,law1 #aiac1 section #cj4 ,mich4 ,agricultural ,law1 #aiae1 section #gg4 ,wis4 ,agricultural ,law1 #aiac1 section #dfja4 #aa ,conn4 7,storrs7 ,exp4 ,sta4 ,rept4 #ahii1 pages #ac-fh4 ,conn4 7,storrs7 ,exp4 ,sta4 ,rept4 #aijc1 pages #cc-ih4 ,conn4 7,storrs7 ,exp4 ,sta4 ,rept4 #aijd1 pages #bg-hh4 ,esten1 ,w4 ,m41 and ,c4 ,j4 ,mason1 ,sources of bacteria in milk1 ,conn4 7,storrs7 ,exp4 ,sta4 ,bul4 #ea1 #aijh4 ,rogers1 ,l4 ,a41 and ,b4 ,j4 ,davis1 ,methods of classifying the lactic acid bacteria1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aed1 #aiab4 ,bergey1 ,d4 ,h41 ,the colon-aerogenes group of bacteria1 ,jour4 ,med4 ,research1 ,boston1 ,vol4 ,,xix1 pages #age-bjj1 #aijh4 ,conn1 ,h4 ,w41 ,classification of dairy bacteria1 ,conn4 7,storrs7 ,exp4 ,sta4 ,rept4 #aijf4 ,rogers1 ,l4 ,a41 ,bacteria in milk1 ,u4 ,s4 ,dept4 ,agr41 ,farmers' ,bul4 #dij1 #aiab4 #ab ,hastings1 ,e4 ,g41 ,distribution of lactose-fermenting yeasts in dairy products1 ,wis4 ,exp4 ,sta4 ,rept4 #bc1 pages #ajg-aae4 #ac ,thom1 ,c41 and ,s4 ,h4 ,ayers1 ,effect of pasteurization upon mold spores1 ,jour4 ,agr4 ,research #f 7#aiaf71 no4 #d1 pages #aec-aef4 #ad ,hunziker1 ,o4 ,f41 ,germicidal action of milk1 ,n4 ,y4 7,cornell7 ,exp4 ,sta4 ,bul4 #aig4 ,stocking1 ,w4 ,a41 ,germicidal action of milk1 ,conn4 7,storrs7 ,exp4 ,sta4 ,bul4 #cg1 #aije4 ,u4 ,s4 ,treasury ,dept41 ,hygienic ,laboratory1 ,bul4 #da1 ,milk and its relation to the public health1 #aijh1 also revised as ,bul4 #ef1 #aiji4 #ae ,u4 ,s4 ,dept4 ,agr41 ,farmers' ,bul4 #fjb1 ,dairy ,division1 ,production of clean milk1 #aiad4 ,lauder1 ,a41 and ,a4 ,cunningham1 ,some factors affecting the bacteriological content of milk1 ,edinburgh and ,east of ,scotland ,coll4 of ,agr4 ,rept4 ,,xxviii1 #aiac4 ,prucha1 ,m4 ,j41 and ,h4 ,m4 ,weeter1 ,germ content of milk1 ,ill4 ,exp4 ,sta4 ,bul4 #aii1 #aiag4 ,harding1 ,h4 ,a41 et al41 ,the effect of certain dairy operations upon the germ content of milk1 ,n4 ,y4 ,exp4 ,sta4 ,bul4 #cfe1 #aiac4 ,fraser1 ,w4 ,j41 ,sources of bacteria in milk1 ,ill4 ,exp4 ,sta4 ,bul4 #ia1 #aijc4 ,frandsen1 ,j4 ,h41 ,care of milk and cream on the farm1 ,neb4 ,exp4 ,sta4 ,bul4 #acc1 #aiab4 ,conn1 ,h4 ,w41 ,the care and handling of milk1 ,conn4 7,storrs7 ,exp4 ,sta4 ,bul4 #bf1 #aijc4 ,stocking1 ,w4 ,a41 ,jr41 ,quality of milk as affected by certain dairy operations1 ,conn4 7,storrs7 ,exp4 ,sta4 ,bul4 #db1 #aijf4 #af ,harding1 ,h4 ,a41 ,j4 ,k4 ,wilson and ,g4 ,a4 ,smith1 ,tests of covered milk pails1 ,n4 ,y4 ,exp4 ,sta4 ,bul4 #cbf1 #aiaj4 ,stocking1 ,w4 ,a41 ,tests of covered milk pails1 ,conn4 7,storrs7 ,exp4 ,sta4 ,bul4 #dh1 #aijg4 #ag ,wing1 ,l4 ,w41 ,milking machines2 their sterilization and their efficiency in producing clean milk1 ,n4 ,y4 7,cornell7 ,exp4 ,sta4 ,circ4 #ah1 #aiac4 #ah ,ruddick1 ,j4 ,a41 and ,g4 ,h4 ,barr1 ,the cooling of milk for cheese making1 ,ottawa ,dept4 of ,agr4 ,bul4 #bb1 #aiaj4 #ai ,wis4 ,exp4 ,sta4 ,rept4 #ahie1 pages #ad-aej1 ,fermentation test for gas-producing bacteria in milk4 ,this is commonly called the ,wisconsin curd test4 #bj ,stevenson1 ,c41 ,pepsin in cheesemaking1 ,jour4 ,agr4 7,new ,zeal47 #ad 7#aiag71 pages #cb-cd4 ,todd1 ,a41 and ,e4 ,c4 ,v4 ,cornish1 ,experiments in the preparation of homemade rennet1 ,jour4 ,bd4 ,agr4 7,london7 #bc 7#aiaf71 no4 #f1 pages #edi-eee4 ,besana1 ,c41 ,lack of coagulating ferment in cheesemaking1 ,staz4 ,sper4 ,agr4 ,ital4 #di 7#aiaf71 pages #aj-ab4 ,van ,dam1 ,w41 ,rennet economy and substitutes1 ,verslag4 ,ver4 ,exploit4 ,proefzuivelboerderij4 ,hoorn1 #aiad1 pages #de-df4 #ba ,the paragraphs on the chemistry of casein and on rennet action have been selected from a complete discussion of the subject by ,e4 ,b4 ,forbes and ,m4 ,h4 ,keith in ,ohio ,exp4 ,sta4 ,tech4 ,bul4 #e entitled1 ,a review of the literature of phosphorus compounds in animal metabolism4 ,the original references cited in this discussion are given at the end of the chapter in the order of their citation in the text4 ,see also1 ,van ,slyke1 ,l4 ,l41 and ,d4 ,d4 ,van ,slyke1 ,i1 ,the action of dilute acids upon casein when no soluble compounds are formed2 ,,ii1 ,the hydrolyses of the sodium salts of casein1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,tech4 ,bul4 #c1 pages #ge-afb1 #aijf4 ,sammis1 ,j4 ,l41 ,s4 ,k4 ,suzuki and ,f4 ,w4 ,laabs1 ,factors controlling the moisture content of cheese curds1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #abb1 pages #a-fa1 #aiaj4 #bb ,sammis1 ,j4 ,l41 and ,a4 ,t4 ,bruhn1 ,the manufacture of ,cheddar cheese from pasteurized milk1 ,wis4 ,exp4 ,sta4 ,research ,bul4 #bg1 #aiab4 #bc ,esten1 ,w4 ,m41 ,bacteria in the dairy1 ,conn4 7,storrs7 ,rept4 #ahif1 pages #dd-eb4 #bd ,bushnell1 ,l4 ,d41 and ,w4 ,r4 ,wright1 ,preparation and use of butter starter1 ,mich4 ,exp4 ,sta4 ,bul4 #bdf1 #aijg4 ,hastings1 ,e4 ,g41 ,preparation and use of starter1 ,wis4 ,exp4 ,sta4 ,bul4 #aha1 #aiji4 ,larsen1 ,c41 and ,w4 ,white1 ,preparation and use of starter1 ,s4 ,d4 ,exp4 ,sta4 ,bul4 #abc1 #aiaj4 ,guthrie1 ,e4 ,s41 and ,w4 ,w4 ,fisk1 ,propagation of starter for butter-making and cheese-making1 ,n4 ,y4 7,cornell7 ,exp4 ,sta4 ,circ4 #ac1 #aiab4 #be ,sammis1 ,j4 ,l41 and ,a4 ,t4 ,bruhn1 ,the manufacture of cheese of the ,cheddar type from pasteurized milk1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #afe1 pages #a-ie1 #aiac4 #bf ,publow1 ,c4 ,a41 ,an apparatus for measuring acidity in cheesemaking and buttermaking1 ,cornell ,exp4 ,sta4 ,circ4 #g1 pages #ag-bj1 #aiji4 ,hastings1 ,e4 ,g41 and ,a4 ,c4 ,evans1 ,a comparison of the acid test and the rennet test for determining the condition of milk for the ,cheddar type of cheese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,circ4 #baj1 pages #a-f1 #aiac4 #bg ,doane1 ,c4 ,f41 ,the influence of lactic acid on the quality of cheese of the ,cheddar type1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #abc1 pages #a-bj1 #aiaj4 #bh ,fisk1 ,w4 ,w41 ,a study of some factors influencing the yield and moisture content of ,cheddar cheese1 ,cornell ,exp4 ,sta4 ,bul4 #ccd1 #aiac4 #bi ,olson1 ,g4 ,a41 ,rusty cans and their effect upon milk for cheese-making1 ,wis4 ,exp4 ,sta4 ,bul4 #afb1 pages #a-ab1 #aijh4 #cj ,the term broken is included here because the use of some curd-breaking tool has always formed a step in certain commercially successful processes4 ,in every case in which careful experimental work has been done the curd knife has been successfully substituted for the breaking tool and has reduced the losses of fat and casein and in addition aided in obtaining more uniform cheese4 #ca ,frandsen1 ,j4 ,h41 and ,t4 ,thorsen1 ,farm cheese-making1 ,univ4 ,neb4 ,ext4 ,serv4 ,bul4 #dg1 pages #a-af1 #aiag4 ,michels1 ,j41 ,improved methods for making cottage and ,neufchtel cheese1 ,n4 ,c4 ,exp4 ,sta4 ,bul4 #baj1 pages #bi-ch4 ,fisk1 ,w4 ,w41 ,methods of making some of the soft cheeses1 ,cornell ,exp4 ,sta4 ,circ4 #cj1 pages #da-fb1 #aiae4 #cb ,tolstrup1 ,r4 ,m41 ,cheese that farmers should make1 ,iowa ,agr4 #ae 7#aiad71 #b1 pages #hi-ij4 #cc ,van ,slyke1 ,l4 ,l41 and ,hart1 ,e4 ,b41 ,chemical changes in the souring of milk and their relations to cottage cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bde1 pages #a-cf1 #aijd4 #cd ,sammis1 ,j4 ,l41 ,three creamery methods for making buttermilk cheese1 ,wis4 ,exp4 ,sta4 ,bul4 #bci1 #aiad4 #ce ,matheson1 ,k4 ,j41 ,c4 ,thom and ,j4 ,n4 ,currie1 ,cheeses of the ,neufchtel group1 ,conn4 7,storrs7 ,exp4 ,sta4 ,bul4 #gh1 pages #cac-cbi1 #aiad4 #cf ,dahlberg1 ,a4 ,o41 ,the manufacture of cottage cheese in creameries and milk plants1 ,u4 ,s4 ,dept4 ,agr4 ,bul4 #egf1 pages #a-af1 #aiag4 #cg ,since the number of factories has continued small1 the manufacture of this type of machine has remained a monopoly in which each machine is made to order by the ,van ,eyck ,machine ,co4 of ,holland1 ,mich4 #ch ,presented by ,dr4 ,e4 ,c4 ,schroeder of the ,u4 ,s4 ,dept4 ,agr4 to the ,international ,association of ,dairy and ,milk ,inspectors1 at ,washington1 ,oct4 #ag1 #aiag1 published ,jour4 ,am4 ,vet4 ,med4 ,assoc'n #eb1 ,n4 ,s4 #e1 no4 #f1 pages #fgd-fhe1 #aiah4 #ci ,matheson1 ,k4 ,j41 and ,f4 ,r4 ,cammack1 ,how to make cottage cheese on the farm1 ,u4 ,s4 ,dept4 ,agr41 ,farmers' ,bul4 #hej1 pages #a-ae1 #aiag4 #dj ,taken from ,conn4 7,storrs7 ,exp4 ,sta4 ,bul4 #gh1 page #cbh4 #da ,taken from ,conn4 7,storrs7 ,exp4 ,sta4 ,bul4 #gh1 page #cbh4 #db ,eckles1 ,c4 ,h41 and ,o4 ,rahn1 ,die ,reifung des ,harzkses1 ,centralb4 f4 ,bakt4 etc4 #b abt4 #ad 7#aije71 pages #fgf-fhj4 #dc ,monrad1 ,j4 ,h41 ,hand cheese1 ,n4 ,y4 ,produce ,rev4 etc4 #be 7#aijh71 #af1 page #fdd4 #dd ,the authors are under obligations to ,mrs4 ,e4 ,e4 ,kiernan for her description of this process 7in the ,somerset ,county ,leader1 ,jan4 #aj1 #aijh7 and her letters concerning it4 ,the statement of the process given here combines the published statement with the results of our own experiments4 #de ,monrad1 ,j4 ,h41 ,appetitost1 ,n4 ,y4 ,produce ,rev4 etc4 #be 7#aijh71 #af1 page #fdd4 #df ,pouriau1 ,a4 ,f41 ,la ,laiterie1 sixime ed4 par ,marcel ,monteran1 page #dec1 ,paris1 #aijh4 #dg ,among the varietal names for ,neufchtel cheese from whole milk or with added cream are ,petits ,bondons1 ,malakoffs1 ,carrs affins4 ,among low fat or skim forms1 ,petit ,suisse1 ,gournay4 #dh ,thom1 ,c41 ,j4 ,n4 ,currie and ,k4 ,j4 ,matheson1 ,studies relating to the ,roquefort and ,camembert types of cheese1 ,conn4 7,storrs7 ,exp4 ,sta4 ,bul4 #gi1 page #cib4 #di ,full discussion of this product is found in ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aae4 ,camembert cheese problems in the ,u4 ,s4 also published as ,storrs ,exp4 ,sta4 ,bul4 #eh with the same title4 ,also a supplementary paper in ,bul4 #gi of ,storrs ,exp4 ,sta4 #ej ,thom1 ,c41 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,circ4 #ade 7#aiji71 page #cci4 #ea ,lot record cards for the making and ripening of ,camembert are given on pages #abd and #abe4 #eb ,bosworth1 ,a4 ,w41 ,chemical studies of ,camembert cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,tech4 ,bul4 #e1 pages #bc-ci1 #aijg4 ,dox1 ,a4 ,w41 ,proteolytic changes in the ripening of ,camembert cheese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aji1 pages #a-bd1 #aijh4 #ec ,esten1 ,w4 ,m41 and ,c4 ,j4 ,mason1 ,bact4 ,stud4 of ,camembert cheese1 ,storrs ,exp4 ,sta4 ,bul4 #hc 7#aiae71 pages #ajc-aaa4 #ed ,see page #acd for domestic or ,american use of the name ,brie4 #ee ,mc,naughton1 ,j41 ,coulommier cheese1 ,dept4 ,agr4 ,ottawa1 ,canada1 ,dairy and ,cold ,storage ,ser4 ,bul4 #be1 #aiaj4 #ef ,kosher forms are prepared in compliance with the ,mosaic law as demanded by the ,jewish trade4 #eg ,unpublished analysis of the ,storrs ,exp4 ,sta4 #eh ,chapais1 ,j4 ,c41 ,monographie1 ,le ,fromage ,raffin de ,l',isle d',orlans4 ,quebec1 #aiaa4 ,published by ,ministry of ,agriculture1 pages #a-ca4 #ei ,the authors acknowledge the assistance of ,mr4 ,louis ,getman in preparing this description4 #fj ,zumkehr1 ,p41 ,limburger cheesemaking1 ,wis4 ,cheese-makers ,association1 #aeth ,annual ,meeting1 #aijg1 page #fb4 #fa ,currie1 ,j4 ,n41 ,flavor of ,roquefort cheese1 ,jour4 ,agr4 ,research #b 7#aiad71 no4 #a1 pages #a-ad4 #fb ,wis4 ,cheese-makers ,assoc41 #abth ,annual ,meeting and ,report1 #aijf1 page xxviii4 #fc ,currie1 ,j4 ,n41 ,the relation of composition to quality in cheese1 ,american ,food ,jour4 #aa 7#aiaf71 no4 #i1 page #deh4 ,see also ,dox on the ,true ,composition of ,roquefort ,cheese1 ,ztsch4 ,untersuch4 ,nahr4 u4 ,genussmtl4 #bb 7#aiaa71 pages #bci-bdb4 #fd ,thom1 ,c41 and ,matheson1 ,k4 ,j41 ,biology of ,roquefort cheese1 ,storrs ,exp4 ,sta4 ,bul4 #gi1 pages #cce-cdg1 #aiad4 #fe ,currie1 ,j4 ,n41 ,flavor of ,roquefort cheese1 ,jour4 ,agr4 ,research1 #b 7#aiad71 #a1 pages #a-ad1 ,washington4 #ff ,dox1 ,a4 ,w41 ,die ,zusammensetzung des echten ,roquefort-,kses1 in ,ztschr4 ,untersuch4 ,nahr4 u4 ,genussmtl4 ,bd4 #bb1 ,heft4 #d1 pages #bci-bdb1 #aiaa4 #fg ,marre1 ,e41 ,le ,roquefort1 ,rodez1 #aijf4 ,this is the authoritative monograph on ,roquefort cheese problems4 #fh ,reported on the word of ,prof4 ,fleischmann4 #fi ,thom1 ,c41 ,j4 ,n4 ,currie and ,k4 ,j4 ,matheson1 ,studies relating to the ,roquefort and ,camembert types of cheese1 ,storrs ,exp4 ,sta4 ,bul4 #gi1 pages #cce-cid1 #aiad4 #gj ,thom1 ,c41 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #hb1 #aije4 #ga ,thom1 ,c41 ,the salt factor in the mold ripened cheeses1 ,storrs ,exp4 ,sta4 ,bul4 #gi1 pages #chg-cid1 #aiad4 #gb ,thom1 ,c41 and ,currie1 ,j4 ,n41 ,the dominance of ,roquefort mold in cheese1 ,jour4 ,biol4 ,chem4 #ae 7#aiac71 no4 #b1 pages #bdg-beh4 #gc ,currie1 ,j4 ,n41 ,the composition of ,roquefort cheese fat1 ,jour4 ,agr4 ,research1 #b 7#aiad71 #f1 pages #dbi-dcd4 #gd ,thom1 ,c41 ,soft cheese studies in ,europe1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,rept4 #bb1 pages #gi-aji1 #aije4 #ge ,frestadius1 ,a41 ,nord4 ,mejeri ,tid4 #ag 7#aiab71 #ad1 page #aei1 ,abs4 ,n4 ,y4 ,produce ,rev4 #cd 7#aiab71 #b1 page #ed1 and ,cutting1 ,w4 ,b41 ,the use of baritine in cheese rinds1 ,mo4 ,commerce and ,trade ,repts4 #aijh1 #ccg1 page #add1 also in ,practical ,dairyman1 #b 7#aijh71 #g1 page #gf4 #gf ,stilton ,cheese--,j4 ,p4 ,sheldon--from abs4 by ,new ,york ,produce ,rev4 #bh 7,june #af1 #aiji71 no4 #h1 pages #cfb-cfc4 ,stilton is said to have originated with ,mrs4 ,paulet1 ,wymondham1 ,co4 of ,leicester1 and to have been sold by her brother--,host of the ,bill at ,stilton from which village it derived its name4 #gg ,percival1 ,j41 and ,g4 ,heather ,mason1 ,the microflora of ,stilton cheese1 ,jour4 ,agr4 ,sci4 #e 7#aiac71 part #b1 pages #bbb-bbi4 ,see also ,thom1 ,c41 ,soft cheese studies in ,europe1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,rept4 #bb 7#aije71 pages #gi-aji4 #gh ,benson1 ,miles1 in personal letter from analyses of cheeses selected for the purpose4 #gi ,dean1 ,h4 ,h41 ,the ,creamery ,journal1 ,nov4 #aijd4 #hj ,n4 ,y4 ,produce ,rev4 etc41 ,vol4 #cb1 no4 #ad1 page #ecf4 #ha ,n4 ,y4 ,produce ,rev4 etc41 ,vol4 #cj1 no4 #e1 page #ahh2 ,vol4 #cj1 no4 #ad1 page #ecd2 ,vol4 #ca1 no4 #e1 page #ahb4 ,marty1 ,g41 ,brick cheesemaking1 ,wis4 ,cheese-makers ,assoc41 #aeth ,annual ,meeting1 #aijg1 page #ff4 ,wuethrich1 ,f41 ,the manufacture of ,brick cheese1 ,wis4 ,cheese-makers ,assoc41 #adth ,annual ,meeting1 #aijf1 page #ej4 ,schenk1 ,c41 ,brick cheesemaking1 ,wis4 ,cheese-makers ,assoc41 #acth ,annual ,meeting1 #aije1 page #ch4 #hb ,doane1 ,c4 ,f41 and ,h4 ,w4 ,lawson1 ,varieties of cheese1 descriptions and analysis1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 of ,an4 ,ind4 ,bul4 #adf1 #aiaa4 #hc ,ligeon1 ,x41 ,herstellung des ,port ,salut ,kses1 ,milchztg4 #ch 7#aiji71 no4 #ci1 pages #dei-dfj4 #hd ,these paragraphs were taken from ,n4 ,y4 ,exp4 ,sta4 ,bul4 #ef1 ,experiments in the manufacture of cheese2 ,part ,i4 ,the manufacture of ,edam cheese1 #ahic4 ,see also1 ,haecker1 ,t4 ,l41 ,experiments in the manufacture of cheese1 ,minn4 ,exp4 ,sta4 ,bul4 #ce1 #ahid4 #he ,boekhout1 ,f4 ,w4 ,j41 and ,j4 ,j4 ,o4 de ,vries1 ,cracking of ,edam1 ,verslag4 ,landbouwk4 ,onderzoek4 ,rykslandboupoefstat4 7,netherlands71 #bj 7#aiag71 pages #ga-gh1 fig4 #a4 ,boekhout1 ,f4 ,w4 ,f41 and ,j4 ,j4 ,o4 de ,vries1 ,sur le dfaut ,knijpers dans le fromage d',edam1 ,rev4 ,gen4 ,lait1 #i 7#aiac71 no4 #ah1 pages #dbj-dbg4 #hf ,paragraphs taken from ,n4 ,y4 ,exp4 ,sta4 ,bul4 #ef1 ,experiments in the manufacture of cheese2 ,part ,,ii4 ,the manufacture of ,gouda cheese1 #ahic4 ,see also1 ,hayward1 ,h41 ,method of making ,gouda cheese1 ,pa4 ,exp4 ,sta4 ,rept4 #ahij1 pages #gi-ha1 and ,haecker1 ,t4 ,l41 ,experiments in the manufacture of cheese1 ,minn4 ,exp4 ,sta4 ,bul4 #ce1 #ahid1 and ,monrad1 ,j4 ,h41 in ,n4 ,y4 ,produce ,rev4 #be 7#aijg71 no4 #h1 page #ccf1 where a home process of making this cheese is given4 #hg ,the authors acknowledge here the helpful suggestions and criticisms of ,g4 ,c4 ,dutton1 ,new ,york ,state ,cheese ,instructor4 #hh ,russell1 ,h4 ,l41 ,cheese as affected by gas-producing bacteria1 ,wis4 ,exp4 ,sta4 ,rept4 #ahie1 pages #aci-adf4 ,marshall1 ,c4 ,e41 ,gassy curd and cheese1 ,mich4 ,exp4 ,sta4 ,bul4 #ahc1 #aijj4 #hi ,s4 ,m4 ,babcock1 ,hot iron test of cheese curd1 ,wis4 ,exp4 ,sta4 ,rept4 #ahie1 pages #acc-acd4 #ij ,van ,slyke1 ,l4 ,l41 and ,e4 ,b4 ,hart1 ,a study of some of the salts formed by casein and paracasein with acids1 their relation to ,american ,cheddar cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bad1 #aijb4 #ia ,decker1 ,j4 ,w41 ,cheesemaking from sour milk1 ,wis4 ,exp4 ,sta4 ,rept4 #ahih1 pages #db-dd4 #ib ,russell1 ,h4 ,l41 ,cheese as affected by gas producing bacteria1 ,wis4 ,exp4 ,sta4 ,rept4 #ahie1 pages #aci-adf4 ,marshall1 ,c4 ,e41 ,gassy curd and cheese1 ,mich4 ,exp4 ,sta4 ,bul4 #ahc1 #aijj4 ,moore1 ,v4 ,a41 and ,a4 ,r4 ,ward1 ,causes of tainted cheese curds1 ,n4 ,y4 7,cornell7 ,exp4 ,sta4 ,bul4 #aeh1 #ahii4 #ic ,van ,slyke1 ,l4 ,l41 ,investigations relating to the manufacture of cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #fh1 #ahid4 #id ,van ,slyke1 ,l4 ,l41 ,investigations relating to the manufacture of cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #fb1 #ahic4 #ie ,van ,slyke1 ,l4 ,l41 ,methods of paying for milk at cheese factories1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #cjh1 #aijh4 #if ,farm ,bur4 ,exchange1 ,st4 ,lawrence ,co41 ,n4 ,y41 ,vol4 #a1 no4 #i1 #aiae4 ,cooling milk before delivery at the cheese factory4 #ig ,sammis1 ,j4 ,l41 et al41 ,factors controlling the moisture content of cheese curds1 ,wis4 ,exp4 ,sta4 ,research ,bul4 #g1 #aiaj4 ,ont4 ,agr4 ,college and ,exp4 ,farm ,rept4 #aiji1 pages #aaa-abd1 ,cheese making experiments4 ,ont4 ,agr4 ,college and ,exp4 ,farm ,rept4 #aiaj1 pages #aaa-abh1 ,cheese making experiments4 ,fisk1 ,w4 ,w41 ,a study of some factors influencing the yield and the moisture content of ,cheddar cheese1 ,cornell ,exp4 ,sta4 ,bul4 #ccd1 pages #eae-ecg1 #aiac4 #ih ,sammis1 ,j4 ,l41 and ,a4 ,t4 ,bruhn1 ,the manufacture of cheese of the ,cheddar type from pasteurized milk1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #afe1 pages #a-ie1 #aiac4 #ii ,new ,york ,prod4 ,review1 ,vol4 #cd1 no4 #b1 page #ff4 #ajj ,babcock1 ,s4 ,m41 et al41 ,cheese ripening as influenced by sugar1 ,wis4 ,exp4 ,sta4 ,rept4 #aija1 pages #afb-afg4 ,e4 ,g4 ,hastings1 et al41 ,studies on the factors concerned in the ripening of ,cheddar cheese1 ,wis4 ,exp4 ,sta4 ,research ,bul4 #be4 #aja ,fisk1 ,w4 ,w41 ,skim-milk ,cheddar cheese1 ,n4 ,y4 7,cornell7 ,exp4 ,sta4 ,ex4 ,bul4 #ah1 #aiag4 #ajb ,curd was spilled but practically all recovered4 #ajc ,suzuki1 ,s4 ,k41 et al41 ,production of fatty acids and esters in ,cheddar cheese1 ,wis4 ,exp4 ,sta4 ,research ,bul4 #aa4 #ajd ,babcock1 ,s4 ,m41 et al41 ,cheese ripening as influenced by sugar1 ,wis4 ,exp4 ,sta4 ,rept4 #aija1 pages #afb-afg4 #aje ,bosworth1 ,a4 ,w41 and ,m4 ,j4 ,prucha1 ,fermentation of citric acid in milk1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,tech4 ,bul4 #ad1 #aiaj4 ,van ,slyke1 ,l4 ,l41 and ,a4 ,w4 ,bosworth1 ,condition of casein and salts in milk1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,tech4 ,bul4 #ci1 #aiad4 ,van ,slyke1 ,l4 ,l41 and ,e4 ,b4 ,hart1 ,a study of some of the salts formed by casein and paracasein with acids2 their relation to ,american ,cheddar cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bad1 #aijb4 ,van ,slyke1 ,l4 ,l41 and ,e4 ,b4 ,hart1 ,some of the relations of casein and paracasein to bases and acids and their application to ,cheddar cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bfa1 #aije4 ,van ,slyke1 ,l4 ,l41 and ,o4 ,b4 ,winter1 ,cheese ripening investigations1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,tech4 ,bul4 #cc1 #aiad4 #ajf ,van ,slyke1 ,l4 ,l41 and ,e4 ,b4 ,hart1 ,the relation of carbon dioxide to proteolysis in the ripening of ,cheddar cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bca1 #aijc4 #ajg ,van ,slyke1 ,l4 ,l41 and ,e4 ,b4 ,hart1 ,some of the compounds present in ,american ,cheddar cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bai1 #aijb4 #ajh ,van ,slyke1 ,l4 ,l41 et al41 ,action of rennin or casein1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,tech4 ,bul4 #ca1 #aiac4 ,van ,slyke1 ,l4 ,l41 et al41 ,cheese ripening investigations2 rennet enzyme as a factor in cheese ripening1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bcc1 #aijc4 #aji ,bosworth1 ,a4 ,w41 ,studies relating to the chemistry of milk and casein1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,tech4 ,bul4 #cg1 #aiad4 #aaj ,wis4 ,exp4 ,sta4 ,rept4 #ahih1 ,distribution of galactase in milk from different sources1 pages #hg-ig4 ,wis4 ,exp4 ,sta4 ,rept4 #aijc1 pages #aie-aig1 #bja-bje1 #bbb-bbc1 ,action of proteolytic ferments on milk4 #aaa ,wis4 ,exp4 ,sta4 ,rept4 #aijj1 pages #ajb-abb4 #aab ,harding1 ,h4 ,a41 and ,m4 ,j4 ,prucha1 ,the bacterial flora of ,cheddar cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,tech4 ,bul4 #h4 #aac ,bacterium1 ,bacillus and ,lactobacillus are preferred by different authors as generic placing of the ,bulgarian sour milk species4 #aad ,hastings1 ,e4 ,g41 ,alice ,c4 ,evans and ,e4 ,b4 ,hart1 ,the bacteriology of ,cheddar cheese1 ,wis4 ,exp4 ,sta4 ,bul4 #aej1 pages #a-eb1 #aiab4 #aae ,harding1 ,h4 ,a41 ,the rle of the lactic acid bacteria in the manufacture and in the early stages of ripening of ,cheddar cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bcg1 #aijc4 #aaf ,heinemann1 ,p4 ,g41 ,the kinds of lactic acid produced by lactic acid bacteria1 ,jour4 ,biol4 ,chem41 ,vol4 #b1 pages #fjc-fjh4 #aag ,hastings1 ,e4 ,g41 et al41 ,the bacteriology of ,cheddar cheese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aej1 #aiab4 #aah ,van ,slyke1 ,l4 ,l41 and ,e4 ,b4 ,hart1 ,conditions affecting chemical changes in cheese ripening1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bcf1 #aijc4 #aai ,van ,slyke1 ,l4 ,l41 et al41 ,cheese ripening at low temperatures1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bcd1 #aijc4 #abj ,van ,slyke1 ,l4 ,l41 et al41 ,cheese ripening at low temperatures1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bcd1 #aijc4 #aba ,doane1 ,c4 ,f41 ,methods and results of paraffining cheese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,circ4 #aha1 pages #a-af1 #aiaa4 #abb ,doane1 ,c4 ,f41 and ,e4 ,e4 ,eldredge1 ,the use of ,bacillus ,bulgaricus in starters for making ,swiss or ,emmenthal cheese1 ,dept4 of ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #adh1 #aiae4 #abc ,n4 ,y4 ,produce ,rev4 and ,am4 ,creamery1 ,vol4 #cg1 no4 #be1 page #aaab1 ,starter for ,swiss cheese4 #abd ,clark1 ,w4 ,m41 ,on the formation of eyes in ,emmenthal cheese1 ,jour4 ,dairy ,sci4 #a 7#aiag71 no4 #b1 pages #ia-aac4 ,among important studies of ,swiss cheese ripening are the following3 ,freudenreich1 ,e4 v41 and ,orla ,jensen1 ,ueber die in ,emmentalerkse stattfindende ,proprionsuregrung1 ,centralb4 f4 ,bakt4 etc4 #b ,abt4 #ag1 page #ebi4 ,jensen1 ,orla1 ,biologische ,studien ber den ,ksereifungs-prozess unter spezieller ,berucksichtigung der flchtigen ,fettsuren1 ,centralb4 f4 ,bakt4 etc4 #b ,abt4 #ac 7#aijd71 page #afa4 ,eldredge1 ,e4 ,e41 and ,l4 ,a4 ,rogers1 ,the bacteriology of cheese of the ,emmenthal type1 ,centralb4 f4 ,bakt4 #b ,abt4 #dj 7#aiad71 no4 #a_/h1 pages #e-ba4 #abe ,gorini1 ,c41 ,studi sulla fabricatione razionale del fromaggi ,grana1 ,boll4 uff4 del ,ministero ,agr4 ,ind4 e ,comm4 ,anno ,x1 serie ,c1 ,fasc4 #aj1 pages #a-g1 ,roma1 #aiaa4 ,gorini1 ,c41 ,on the distribution of bacteria in ,grana cheese1 ,centralb4 f4 ,bakt4 etc4 #b ,abt4 #ab 7#aijd71 pages #gh-ha4 ,fascetti1 ,g41 ,the technological chemistry of the manufacture of ,grana cheese in ,reggio1 ,staz4 ,sper4 ,agr4 ,ital4 #dg 7#aiad71 no4 #h1 pages #eda-efh4 #abf ,cornalba1 ,g41 ,caciocavallo in ,lombardy1 ,l',industria del ,latte #c1 page #aje1 ,abs4 in ,jahresb4 f4 ,tierchemie #cf 7#aijf71 page #bej4 #abg ,babcock1 ,s4 ,m41 ,albumin cheese1 ,wis4 ,exp4 ,sta4 ,rept4 #ab 7#ahie71 page #acd4 #abh ,doane1 ,c4 ,f41 ,whey butter1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,circ4 #afa1 pages #a-g1 #aiaj4 ,sammis1 ,j4 ,l41 ,making whey butter at ,cheddar cheese factories1 ,wis4 ,exp4 ,sta4 ,bul4 #bdf1 #aiae4 ,ellenberrger1 ,h4 ,b41 and ,m4 ,r4 ,tolstrup1 ,skimming whey at ,vermont cheese factories1 ,vt4 ,dept4 ,agr4 ,bul4 #bf1 #aiaf4 #abi ,farrington1 ,e4 ,h41 and ,g4 ,j4 ,davis1 ,the disposal of creamery sewage1 ,wis4 ,exp4 ,sta4 ,bul4 #bde1 #aiae4 #acj ,dotterrer1 ,w4 ,d41 and ,r4 ,s4 ,breed1 ,why and how pasteurize dairy by-products1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #dab1 #aiae4 #aca ,harding1 ,h4 ,a41 and ,g4 ,a4 ,smith1 ,control of rust spots in cheese1 ,n4 ,y4 7,geneva7 ,exp4 ,sta4 ,bul4 #bbe1 #aijb4 #acb ,elliott1 ,w4 ,j41 ,creameries and cheese factories1 ,mont4 ,exp4 ,sta4 ,bul4 #ec1 #aijd4 ,farrington1 ,e4 ,h41 and ,e4 ,h4 ,benkendorf1 ,origination and construction of cheese factories and creameries1 ,wis4 ,exp4 ,sta4 ,bul4 #bdd1 #aiae4 #acc ,from ,n4 ,y4 price current4 #acd ,hart1 ,e4 ,b41 ,a simple test for casein in milk and its relation to the dairy industry1 ,wis4 ,exp4 ,sta4 ,bul4 #aef1 pages #a-bb1 #aijg4 #ace ,sammis1 ,j4 ,l41 ,the moisture test in the cheese factory1 ,wis4 ,exp4 ,sta4 ,circ4 #ha1 #aiag4 ,troy1 ,h4 ,c41 ,a cheese moisture test1 ,n4 ,y4 7,cornell7 ,exp4 ,sta4 ,ext4 ,bul4 #ag1 #aiag4 #acf ,sammis1 ,j4 ,l41 ,correct payment for cheese factory milk by the ,babcock test1 ,wis4 ,exp4 ,sta4 ,bul4 #bgf1 #aiag4 #acg ,dairy ,laws of ,wisconsin1 #aiaf1 section #dfjg;a4 #ach ,sammis1 ,j4 ,l41 ,the improved system of selling cheese1 ,hoard's ,dairyman #eb 7#aiaf71 #ae1 pages #e1 #aa-ab4 ,hibbard1 ,b4 ,h41 and ,a4 ,hobson1 ,markets and prices of ,wisconsin cheese1 ,wis4 ,exp4 ,sta4 ,bul4 #bea1 pages #a-ef1 #aiae4 #aci ,hibbard1 ,b4 ,h41 and ,asher ,hobson1 ,markets and prices of ,wisconsin cheese1 ,wis4 ,exp4 ,sta4 ,bul4 #bea1 #aiae4 #adj ,n4 ,y4 ,agricultural ,laws1 ,sect4 #c1 paragraphs #dh and #di4 #ada ,langworthy1 ,c4 ,f41 and ,c4 ,l4 ,hunt1 ,cheese and its economical uses in the diet1 ,u4 ,s4 ,dept4 ,agr4 ,farmers' ,bul4 #dhg1 #aiab4 #adb ,see also1 ,reich1 ,r41 ,cheese as a food and its judgment from standpoint of the food chemist1 ,arch4 f4 ,hyg4 #hj 7#aiac71 no4 #a_/f1 pages #afi-aie4 #adc ,this calculation was added by the authors4 #add ,varietal name added by authors4 #ade ,doane1 ,c4 ,f41 and ,h4 ,w4 ,lawson1 ,varieties of cheese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #adf4 #adf ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind41 ,dairy ,div4 ,a4 ,i4 #ba1 #aiag4 #adg ,doane1 ,c4 ,f41 et al41 ,the digestibility of cheese1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,circ4 #aff1 pages #a-ba1 #aiaa4 #adh ,langworthy and ,hunt1 loc4 cit4 #adi ,u4 ,s4 ,dept4 ,agr4 ,farmers' ,bul4 #dhg1 page #ch4 #aej ,levin1 ,w41 ,cheese poisoning--a toxicogenic bacillus isolated from cheese1 ,jour4 ,lab4 ,clin4 ,med4 #b 7#aiag71 page #gfa4 #aea ,thom1 ,c41 ,camembert cheese problems in the ,united ,states1 ,u4 ,s4 ,dept4 ,agr4 ,bur4 ,an4 ,ind4 ,bul4 #aae4 #aeb ,langworthy and ,hunt1 loc4 cit4 #aec ,langworthy and ,hunt1 loc4 cit4 #aed ,u4,s4 ,dept4 of ,agr4 ,bur4 ,an4 ,ind4 ,a4 ,i4 #ah4 ,,index ,acetic acid in cheese1 #bdg4 ,acid cocci1 #ai4 ,acid fermentation1 #ag4 ,acid organisms1 #da4 ,acid peptonizing organisms1 #da4 ,acidity1 in cheese and curd1 #eg1 #eh1 #ei4 and color1 #fg4 and rennet action1 #ff4 and ripening1 #bee4 and separation of whey1 #ff4 and texture1 #fg4 control of1 #fd4 in milk1 #fj4 testing1 #fj1 #fa4 ,acidy cheese1 #ff4 ,acme curd rake1 #aif4 ,albumin1 #aj4 ,albumin cheese1 #bie4 ,alcohols in cheese1 #bdh4 ,alkaline bacteria1 #bj4 ,appetitost1 #aad4 ,ash of milk1 #aa4 ,ayers1 ,s4 ,h4 7,thom and71 #ba4 ,babcock1 ,s4 ,m41 #bja1 #bcg1 #bdh1 #bie4 ,babcock test1 #cbg-ccb4 ,bacillus botulinus1 #cgj4 bulgaricus ,bacterium bulgaricum1 #ah1 #bgi4 enteritidis1 #cgj4 subtilis1 #bj4 ,bckstein cheese1 #afd4 ,bacteria1 #ad4 alkali-producing1 #bj4 control of1 #be4 from the air1 #bc4 from the cow1 #bc4 from the milker1 #bd4 from the utensils1 #bd4 groups of1 in milk1 #ae4 in ,cheddar ripening1 #beb-bed4 inert type1 #bj4 influence on yield of ,cheddar1 #bbg4 peptonizing1 #bj4 sources in milk1 #bb4 ,bacterium bulgaricum1 #ah1 #ai4 aerogenes1 #ah4 casei1 #bec4 coli-communis1 #ah1 #beb4 guntheri1 #da4 lactis acidi1 #ah1 #da1 #beb1 #bed4 lactis aerogenes1 #beb4 liquefaciens1 #bj4 prodigiosus1 #bj4 ,baer1 ,u4 ,s41 and ,w4 ,l4 ,carlyle1 #ab4 ,baker's cheese1 #aje4 ,bang1 ,ivar1 #ci4 ,bang's theory of casein1 #cg4 ,barite1 baryta1 #aei4 ,barnard curd mill1 #bjh4 ,benson1 ,miles1 #afc4 ,bergey1 ,d4 ,h41 #af4 ,besana1 ,c41 #bi4 ,block ,swiss1 #bhe4 ,blue label1 #aji4 ,blue-veined cheeses1 #aej4 ,board of ,health lactometer1 #ccf4 ,boards of ,trade 7,cheese71 #cdi1 #cej4 ,boekhout1 ,j4 ,w4 ,j41 and ,j4 ,j4 ,ott de ,vries1 #agd4 ,bondon cheese1 #id4 ,bosworth1 ,alfred ,w41 #cg-ch1 #dj1 #abf1 #bea4 ,bosworth1 ,a4 ,w41 and ,m4 ,j4 ,prucha1 #bdi4 ,bosworth1 ,a4 ,w41 and ,l4 ,l4 ,van ,slyke1 #dj4 ,bosworth's theory of casein1 #cg4 ,branding cheese1 #cfj4 ,breeds of cows1 milk 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#hi1 #cfa1 #cff4 bacteria1 #acd-adg4 ,cheddar1 #bda-bdf4 ,neufchtel1 #aje1 #ajg4 ripened by molds1 #aaa4 ,soft cheeses1 #hb-hc1 #hf4 ,solids not fat1 #cce-ccg4 ,speed knife1 #bag4 ,spiro1 ,k41 #cf1 #ci4 ,square cream1 #aji4 ,standards1 #cei4 ,starter1 #db4 amount to use1 #eb4 care of milk for1 #dg4 commercial1 #dc4 containers for1 #de4 for ,brick1 #afe4 for ,camembert1 #aba4 for ,cheddar1 #ahi4 for ,neufchtel1 #ii4 for ,roquefort1 #aec4 for ,swiss1 #bgi4 handling1 #db-ej4 lot-card for1 #ec4 mother1 #dg natural1 #db4 pasteurization of1 #de4 propagation of1 #df-dh4 qualities of1 #ej4 score-card for1 #ea4 ,startoline1 #dg4 ,state brands1 #cfj4 ,stevenson1 ,c41 #bi4 ,stilton cheese1 #afa-afc4 ,stirred curd cheese1 #bcb4 ,stocking1 ,w4 ,a41 ,jr41 #bb1 #bc1 #be4 ,storage of cheese1 #ajc4 ,streptococcus lacticus1 #da4 ,streptothrix-actinomyces group1 #ba4 ,succinic acid1 #bed4 ,suzuki1 ,s4 ,k41 #bdg4 ,sweet curd cheese1 #bcf4 ,swiss cheese1 #hj1 #hf1 #agc1 #bgf-bhh1 #ceh1 #cff1 #cfh1 #cga4 block1 #bgh4 breaking1 #bha4 composition1 #bhg4 curing1 #bhc4 cutting1 #bhj4 drum1 #bgh4 eyes in1 #bhc-bhe4 factories1 #bgf-bgh4 making process1 #bhj-bhc4 pressing1 #bhb4 quality in1 #bhf4 rennet for1 #bgi4 salting1 #bhc4 score-card for1 #bhg4 starter for1 #bgi4 testing1 ,chapter ,,xix1 #cbg4 ,swiss harp1 #bgh4 ,tests1 acid1 #fj1 #fa4 ,babcock1 #cbg-ccd4 casein1 #ccd4 curd1 #bf4 fat1 #cbg4 fermentation1 #bf4 ,hart1 #ccd4 hot-iron1 #bja4 lactometer1 #cce-ccg4 moisture in cheese1 #ccg-cdb4 rennet1 #fb4 sediment1 #bg1 #bh4 solids not fat1 #cce-ccg4 ,troy's moisture1 #ccg-cdb4 ,thom1 ,c41 #aag1 #aed1 #aee1 #aeh1 #cgb4 ,thom1 ,c41 and ,s4 ,h4 ,ayers1 #ba4 ,thom1 ,c41 and ,j4 ,n4 ,currie1 #aef4 ,thom1 ,c41 ,j4 ,n4 ,currie1 and ,k4 ,j4 ,matheson1 #aaf1 #aeb4 ,thom1 ,c41 and ,k4 ,j4 ,matheson1 #adi4 ,tinfoil wrapping1 #ade4 ,todd1 ,a41 and ,e4 ,c4 ,v4 ,cornish1 #bi4 ,tolstrup1 ,r4 ,m41 #ia4 ,trappist1 #afi4 ,trier1 #bgb4 ,troy1 ,h4 ,c41 #ccg4 ,trypsin1 #cj4 ,twins1 #bcj4 ,tyrein1 #ce4 ,u4 ,s4 ,census ,report1 quoted1 #cag1 #cah to #cbb4 ,u4 ,s4 ,dept4 ,agr4 ,yearbooks1 quoted1 #cbf4 ,u4 ,s4 ,treasury ,dept4 ,hygienic ,laboratory ,bulletin1 #bb4 ,utensils1 #bd4 ,valerianic acid in cheese1 #acf4 ,van ,dam1 ,w41 #bi1 #cf1 #ci4 ,van ,eyck ,machine ,co41 #ih4 ,van ,herwerden1 ,m41 #cf1 #ci4 ,van ,slyke1 ,l4 ,l41 #h1 #bbc1 #bbd1 #bbe1 #bea1 #beg1 #bfb4 ,van ,slyke1 ,l4 ,l41 and ,a4 ,w4 ,bosworth1 #i1 #cf1 #ci1 #dj1 #bdi4 ,van ,slyke1 ,l4 ,l41 and ,d4 ,d4 ,van ,slyke1 #cc4 ,van ,slyke1 ,l4 ,l41 and ,e4 ,b4 ,hart1 #ch1 #dj1 #ia1 #bja1 #bdi1 #bef4 ,van ,slyke1 ,l4 ,l41 and ,c4 ,a4 ,publow1 #caj4 ,van ,slyke1 ,l4 ,l41 and ,o4 ,b4 ,winter1 #bdi4 ,vat1 #aij4 ,vermont ,exp4 ,sta4 ,rept41 #g4 ,victor curd mill1 #bjh4 ,ward1 ,a4 ,r41 #bag4 ,washed curd process1 #bcf4 ,water in milk1 #h4 ,welsh rabbit1 #cgg4 ,wensleydale1 #ahd4 ,whey1 #bbb4 ,whey butter1 #bie4 ,whey cheese1 #he1 #bie4 ,whey siphon1 #bjb4 ,whey strainer1 #bjb1 #bjc4 ,whey tank1 #cja1 #cjc4 ,white cheese1 #aji4 ,williams1 ,jesse1 #cac4 ,wilson hoop1 #bab4 ,wing1 ,lois ,w41 #be4 ,wisconsin ,agr4 ,law1 #ac1 #cdg4 ,wisconsin curd test1 #bf4 ,wisconsin pasteurized ,cheddar1 #bbi4 ,wisconsin ,sta4 ,bul41 quoted1 #g1 #h1 #aj1 #bf1 #bea1 #bec4 ,working of curd1 #ajb1 #ace4 ,wuethrich1 ,f41 #afe4 ,yeasts1 #ba4 ,yield of1 ,brick1 #afi4 ,camembert1 #acj4 ,cheddar1 #bbf4 ,limburger1 #adf4 ,neufchtel 7whole milk71 #ajg4 ,swiss1 #bhg4 ,young ,america1 #bcj4 ,zumkehr1 ,p4 #aci4 99 99 99 99 99 ,the following pages contain advertisements of a few of the ,macmillan books on kindred subjects ,,the ,,rural ,,text-,,book ,,series ,,edited ,,by ,l4 ,h4 ,,bailey ,butter ,,by ,e4 ,s4 ,,guthrie ,professor in the ,dairy ,department1 ,new ,york ,state ,college of ,agriculture1 ,cornell ,university ,a practical discussion of the general characteristics of butter1 and of all of the problems connected with its manufacture and marketing1 together with a brief history of the product4 ,among the topics considered are the history of butter2 composition and food value of butter2 cleansing and care of dairy utensils2 care of milk and cream2 cream separation2 grading milk and cream and neutralizing acidity2 pasteurization2 cream ripening2 churning1 washing1 salting and packing butter2 flavors of butter2 storage of butter2 marketing2 whey butter1 renovated and ladled butter2 margarine1 and testing4 ,,the ,,macmillan ,,company ,publishers #fd-ff ,fifth ,avenue ,new ,york ,a ,manual of ,milk ,products ,,by ,w4 ,a4 ,,stocking1 ,,jr4 ,professor of ,dairy ,bacteriology in the ,new ,york ,state ,college of ,agriculture at ,cornell ,university #b4jj ,this is the most recent addition to the ,rural ,manual ,series under the editorship of ,l4 ,h4 ,bailey4 ,the work is intended to serve as a reference book covering the entire subject of milk and its products4 ,there are chapters on ,the ,chemical ,composition of ,milk1 ,the ,factors ,which ,influence ,its ,composition1 ,physical ,properties1 ,the ,various ,tests ,used in the ,study of ,milk1 ,the ,production and ,handling of ,milk1 ,butter ,making1 ,the ,cream ,supply1 ,butter ,making on the ,farm1 ,cheese ,making1 and the ,bacteriology of ,dairy ,products4 ,,the ,,macmillan ,,company ,publishers #fd-ff ,fifth ,avenue ,new ,york ,the ,modern ,milk ,problem ,,by ,j4 ,,scott ,,macnutt ,lecturer on ,public ,health ,service in the ,massachusetts ,institute of ,technology ,with #af plates and #bb illustrations4 ,cloth1 #abmo1 #b4jj ,notwithstanding the fact that the milk problem is constantly growing more acute in many parts of the ,united ,states1 no book has thus far appeared treating1 in a brief space1 its main aspects and stressing the practical and economic as well as the sanitary factors involved4 ,the present volume is designed to fill this obvious need by providing a convenient survey of a perplexing subject--not merely for health officials and milk inspectors1 but also for dairy-men and city milk dealers1 agricultural authorities1 legislators charged with the framing of milk laws1 inquiring consumers and members of organizations engaged in efforts to secure better milk supplies1 physicians1 and all others who are interested in the understanding and solution of the milk problem4 ,the entire work is essentially practical and valuable as a constant reference4 ,,the ,,macmillan ,,company ,publishers #fd-ff ,fifth ,avenue ,new ,york ,cooperation3 ,the ,hope of the ,consumer ,,by ,,emerson ,p4 ,,harris ,president of the ,montclair ,coperative ,society4 ,with an ,introduction by ,,john ,,graham ,,brooks4 ,cloth1 #abmo ,the author's purpose has been to discuss coperative purchasing1 to show why it is desirable1 to indicate the evils which it reforms1 to present the operation of a coperative store and to consider the difficulties which must be overcome4 ,the titles of the four parts into which this work is divided are as follows3 ,the ,failure of ,our ,middlemanism1 ,reasons and the ,remedy1 ,practical ,coperation1 ,background and ,outlook4 ,the ,marketing of ,farm ,products ,,by ,l4 ,d4 ,h4 ,,weld #a4fj ,this book aims to set forth the fundamental principles of market distribution as applied to the marketing of agricultural products4 ,it begins by pointing out the place that marketing occupies in the general field of economics1 and by applying accepted economic principles to the marketing process4 ,it then explains the general organization and methods of marketing1 beginning with marketing at country points1 and passes on to a description of the methods and functions of the various classes of wholesale dealers4 ,after describing the factors affecting the cost of marketing1 illustrated by data concerning the marketing of certain specific products1 a number of special problems are treated1 such as price quotations1 future trading1 inspection and grading1 public markets1 coperative marketing1 etc4 ,,the ,,macmillan ,,company ,publishers #fd-ff ,fifth ,avenue ,new ,york ---------------------------------------- ------------------------ ,transcriber's note3 ,the original text contains a large number of words which occur in hyphenated and spaced forms with comparable frequency4 ,such inconsistencies have been retained in this version4 ---------------------------------------- ------------------------