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Les d!jgrammes suivants lllustrent la m6thode. 1 2 3 1 2 3 4 5 6 MICROCOPY RESOLUTION TEST CHART (ANSI and ISO TEST CHART No. 2) A /^PLIED IIVHGE Ir 1663 EqsI Main Street Rochester. Ne« York 14609 USA (716) 482 - 0,100 - Phone (716) 268 - 5989 - Fa« HEESE MAKING ^1^^ ft St 5 t i PUBLISHED BY THE DEPARTMENT OF AGRICULTURE OF THE PROVINCE OF QUEBEC Rkckiving THE M] WHEY I • DRAWir PACKING AND PR URE. — ( CIATIO^ RIAGE.- Rate C — Pri> Plant ■VENTIL. CHEESE 'CHEESE Recepti good milk, ai has a bad sm such. The c aheady expl ■vvliile r.jeivi rising. Bulletin No 5 CHEESE MAKING Rl-CKIVINO THE MILK.— TksTINC, THK MILK nv THE CURD.— RIPENING THE MILK. — RennETING. — CUTTING THE CURll. — EXPULSION OE THE WHEV AND REKIRMING OK THE CfRD.— HEATING UP, STIRRING AND •DRAWING OKK THE WHEV. — DRAINING OE THE CURD. — STIRRING,, PACKING AND PILING.— GRINDING.— SaLTING.— PUTTING INTO MOULD AND PRESSING. — CURING.— ArOMA AND FLAVOR. — BODV AND TEXT- URE.— COLOR.— DIMENSIONS OK THE MOULDS AND BOXES. — DEPRE- CIATION ARISING FROM THE PRINCIPAL EXTERIOR FAULTS. — CAR- RIAGE.— QUANTITY OF MILK NECESSARY TO START A CHEESERV AND Rate of charge for making. — Judging and examining cheese. — Principles of the construction of cheese-factories. — Plant required for cheesery of 500 cows.— Cleanliness, ventilation and maintenance of cheeseries. — Composition of cheese and of the residues from its manufacture.- Yield of cheese from milk. Reception of milk.— To have good cheese, the first condi'ion is to have Sood milk, and cheese-makers cannot be too strict in rigidly refusing all that has a bad smell, a bad taste, or is too stale. There is no excuse for accepting such. The care that ought to be devoted to milk by the patrons has been aheady explained in connection with butter. Stir the milk occasionally wliile r.:eiviug it, to mix the different lots and to prevent the cream from nsnig. WW Testing the milk by the Curd.— It is often necessary in clieeserii>, particularly durin^^ the summer heat, to have a means of discovering thf cause of the abnormal fermentations of the milk which manifest themselvis in the shape of a spoiled curd, full of holes and floating. The cause of these accidents invariably arises from the milk supplinl by some careless patrons, who are not scrupulous about sending to tiie fac- tory the milk of sick cows or dirty and turned milk. The " Curd Test " assures the detection of such milk even in cases where experienced manufac- turers fail to recognize it either by appearance or smell. This test has been fully described in Hulletin No 2 on milk issued by the Department of Agriculture. . Ripening the milk. — Before renneting, the milk ought to have attaintd a certain degree of acidity ; this can be determined, either by the acetomeler which we have described already in Bulletin No 2 or by the rennet-test. Milk should be so far advanced that it curdles in a number of seconds, so that the whey may run off in the space of 2^2 to 3 hours from the renuetiiii;, and that the curd gives }^ inch of acid by the hot-iron test. variation bet the maker lu tliL' moment match on th< a rotatory nu curdling tak( (Fig. i) Cheese Vat. To try by the rennet test, take 8 oz. of milk from the vat, add a draciini of rennet-extract, and stir it quickly for ten seconds. If it curdles in 17 to 20 seconds, the milk is ripe enough for renneting. There is necessarily s aue *'.^itt' variation between one district's milk and another's, hut a few tests will teach the maker how much allowance to make. To be perfectly accurate as to the moment of curdlinjr, it is (jiily necessary to throw tlie end of a burnt match on the surface of the milk, in stirring which, the match will receive a rotatory motion on the surface of the milk, and this will cease the moment curdling takes place. Renneting.— At the moment of renneting, the milk should be at a uni- tnrm temperature of 86" to 88" F. rather lower in spring, rather higher in the fall : spring 86° fall 88°. (l-'ig- 2). Horizontal Curd Knife. (Fig- 3). Vertical Curd Knife. Add enough rennet (3 t. 4 oz. per 1,000 'lbs.) to turn the n.ilk in 15 to rTn ' r .T '" '^""^' f "'""*'' '" '""^'"^'■' ^"^ 40 in autumn. Mix the :::;i::t::;- :^^ '° " '^ ' ^-^ -'- ''- -'^ ^- — -^-- ^^^for: C.1 ^rf""^ ?® Curd.-First use the horizontal knife and then the ^•erti* cal. J he curd is fit to cut when it breaks clean before the finger. The dice h — 6 — into wliicli it is cut are to he about j^ iuch cubes, and care must be takiii not to make what the Americans call a " musii " of the curd. In snnnnt r, the curd may l)e cut ;' little sooner, and if the milk is very much advancid, it may be cut finer, which will admit of the heatiiiK up beiny done soomi. Expulsion of the whey ; re-firming of the curd ; heating-up, stir- Ting, and drawing off the whey.— vStir for lo to 15 uiiuuics, detaehm:. the curd from the l)ottom and sides of the vat. vStir slowly and carefully, so as not crundile the pieces of curd ; then set the a^riiator to worl. iud be^;in to heat up. This .should ro as hi^h as from 9H" to 106° in summer ; to 98 111 the spring; and in autumn 100° to 106°. Mr. E. Hourbeau, profes.sor of cheesi- makiufr at the St-Hyacinthe Dairy School, lays down the following rule : The curd .should be heated up to a high enough temperature that, after re- maining 2>/> hours in the whey, it may be .sufficiently firm to require only little work to drain it. This temperature varies between 98° and 106" l-a- renheit. The heat is advi.sed to be raised at the rate of one degree per 4 or •; minutes, though in autumn the rate should be a little less, and when llic milk is already very forward, the heating should be a little faster. vStir an8 to % in llic fall, \vhile the whey is running-off, the curd is to be stirred by hand. TIk' drawing-off should go on quickly, so that the acid may not exceed the above quantities. The hot iron test consists in the application to or bringing in contact of a piece of curd with a hot iron'; when withdrawn, it leaves fine, silky threads adhering to the iron and these are all the longer that the curd contains mon acid. They are guaged by the eye. Draining oi the curd, stirring, packing, piling.— As soon a- the whey has run off, the curd is hand-stirred to facilitate the drainage, it the working in the whey has been properly done, there will be but little str nr,^' lie takiii n siimiiu r, advaiRHil, nc sooiKi. imdcd. Wlicii tin- cMird lias taken well, jrciierallv about half an hour, it iiuisl be cut into blocks which are to be turned several times, at intervals of in minutes and tlicn piled. In the sprinj,'-, at the end of April and in May, the i)ilinj^' must not l)e hi^'h ; in June, the pilin>,j; may be 4 or 5 layers one al)(i\e the other ; and in summer, when j;as or tiny holes are visible, pile liij^Iier and turn oftener. In the fall, pile 5 or (> laxers hi^di. All tliis ou),dit tn he done at a temperature varyinj^ accordin)>; to the external heat, of 94 ' l.i ()8°, but never hi>,'her than the latter. In autumn, in cold weather, cover the vat to prevent the curd coolin;; too much. Orinding^. — When the curd is mellow, it is fit to >,'rind. It ouj.;hl llkii h\ tlie hot iron test to j^ive i '4^ to a'li inches of acid : more in the fall, less in the spring;. As soon as it is jjrouud, it uui-t be viijorously stirred to aerate it and expel the j^as ; the temperature ouj^hi tin 11 to be (/) ' to 92". ( )iic ^n)od jjjriuder is that shown in fio;ure 4. V (iMg. 4) Curd (irinder Salting. — Wlien the curd has become soft, silky to the touch, has an avoiiia like fre.sh butter and shows sif,nis of fat upon beino- ])re.ssed ])etween tile hands, it is ready for the .salt, of which, in .sprinf,^ it requires i;< to 2 lbs. per J, 000 lbs. of milk ; in summer 2>'i to 2-;'4, am'. 3 to 3>i in the fall ; Si .1 ■■Uf li — 8 — its temperature should then be 88° to 90°. Add the salt twice, and each time stir the curd to ensure equal mixing. Never salt till all the ga_ has disappeared. Putting into the mould and pressing —When the salt is quite dis- solved, and the curd lias become once more smooth to the touch, i. e., in 15 to 25 minutes or thereabout, it can be put into moulds. This should l)e done at 85° in summer, and in cool weather in spring and fall, at 8-. A good sample is glossy and soft or smooth to the touch, " silky." A good body, denotes a cheese that is firm and elastic. Quebec cheese has generally both. a good bod>- and good texture. Still, in some districts, the body is either too soft or too dry, aud the texture is too loose. Color.— The color of a cheese, if not artificial, ought to be pale. In l!ie Province of Quebec, where the milk is so rich, only pale cheese should he made. The making of " dead or dull white " cheese leads to a very great loss of fat, and is, consequently, a contic sens (contradiction in aim) where the milk is rich ; it ought to be restricted to districts where the milk is least rich. As to colored cheese, its manufacture is subject to so maiiv mishaps that it had better never be made, unless by those who are sure d being successful. Dimensions of the moulds and boxes— Cheese ought to be 15 inches in diameter, and 10 ;< to 10 A4 in height, weighing 75 tt«s. The boxes ought to measure internally \^]i ins. : ':;: of an inch niore, and the same height as the cheese, i. e., they should be cut down level with the upper face of the cheese. The wood should be sound elm, without kiiot> or cracks, and uniform in color. Bottom and cover must be of dry \v"ucl, tongued-and-grooved. Eighteen nails are sufficient for the box. The linops of both bottom and cover should be strong, and the former be \]i in., the other 2 V> in., wide. The covers need not be nailed if they fit the box oh'se- Iv. The boxes are to be branded and bear the trade-mark of the faci"i} ; tiie cuts, taken from photographs, given below, show the difference he- tween good and bad boxes. The trade-mark ought to be oval, and measure 6x3 inches (Fig. 7). ibec chfcst lie districts. ;i vei')' grt-at aim) wlitrc the milk is to so many ) are surr of II Depreciation resulting from the principal outward defects. — Dirty looking cheese suffers a loss of i cent per ponnd in price ; mouldy cheese y, a cent ; cheese not standing upright from >c( to ji ,a Lent ; those with stripes at the top or ' om % cent ; cloth badh- cut or badl\- turned down ^li^STZ *•*'•*©*% (Fig. 6) from ]^ to y. a cent ; when there is no cotton cover ! s of a cent. The difference between a well turned out cheese and a shabby one may be as high as from ]/, a cent to i cent per pound. A cracked cheese, even if of the best quality in other respects, cannot get the highest price in the market but loses at least from y of a cent to i cent a pound. (I-'ig- 7) Carriage. — As regards the carriage of cheese h\ rail as well as h\ steamer, we can only repeat what has been said about butter. Cheese i'^ nftL-n injured in transit bv heat and want nf cleanliness and it is very desir- — 12 — able that there should be an improvement in this respect. The carriage of cheese from the factory to the station should be done in the evening or the morning but never, if possible, during the heat of the day ; if one is compelled to do so the vehicle should be covered with a good tilt to protect the cheese from the sun. When it rains the cheeses in the vehicle should also be covered to prevent their getting dirty. ftuantity of milk required before starting a cheese factory and the rate of pay for making. — The first thing requisite for the proper working of a factory is the certainty of a sufficient supply of milk. It is easy to un- derstand that if a factory receives only a trifling quantity of milk, it will be il ■ ', ' i ' n\ (Fig. 8) impossible to make it pay except by cutting down the maker's salary oi by making inferior cheese or by attending too much to quantity instead of to quality. The income being necessarily small, the factory is fitted up as cheaply as possible, even the most requisite things being left out. In some districts small factories have been multiplied to an incredible extent ; the rates for making have been lowered more and more through competition; bad milk has been habitually received as well as good and the result is that a great deal of inferior cheeje has been turned out to the immense injuiv of the sales of cheese all over the Province. This is a most deplorable state of things and man)- good makers lament with reason, that they cannot compete with r.iakers who are less careful and less scrupulous than they. Patrons ()ns:lit to tmderstand their own interests and only patronize factories that are well organized and worked b>' a maker holding a diploma and secure a suflicient supply of milk to ensure its proper operation. The more milk a facto: \- re- ceives the more can it afford to lower the charge for making and at the same — 13 — time derive a reasonable profit. The charge for making should be, for a fac- tory pre cing : Four cheeses each da>-, at least 2 cents per pound. Eight " " " " I >^ to I -;4: cent per pound. Twelve " " " " 1% io 1% " " " Twenty " " " " i cent With reference to cheeseniaking we would especially recommend the reading of " The making of Cheddar Cheese " by John W. Decker B. A. We have obtained much information from this work which is one of the best that can be consulted. Examiningj and judging cheeses.— i. General appearance— \^ the box well made, quite round, well nailed? Is the wood sound, without knots or cracks ? Has it a good color ? (It must not be soaked too long and ' the water must be renewed.) Are the bottom and cover hoops strong enough ? Are the brands clearly visible and stylishly put on ? The weight should be stamped on the box. Does the cover fit the box properly? Is the box clean ? Take the cheese out of the box. — Is the box of the right size for the clieese so that the latter may come out easily ? Is it not too big ? Is it of the same height as the cheese ? Does the cheese weigh at least 75 tt)S ? Is the height proportionate to the diameter ? Is the cloth clean and well put on .■' It should not be turned down more thau an inch at each end. The cloths should be put on with very hot water so as to adhere properh- to the cliffse. Is the surface of the cheese cracked or fis.sured ? ( '.eneral appearance of cheeses is rated from o to 10. 2. Test the cheese with a scoop (fig. 9). Smell the sample which should ei'iii 110 bad odor, such as animal odor, that of ensilage or of whev. The odor sliould be very fresh. Odors are perceived especialK- at the moment wlifii a portion of the sample is pressed with the fingers to a!5certain the bo(l\ . I { i : M ir; — 14 ras/(^ the sainplt'.—\i shoiild have no bad taste. The taste of acii fruit, tallow, whey, a bitter taste and many others are serious defects. (l'"ig. 9. — Cheese scoop.) A nutty taste is a good quality. The aroma and taste are rated from o to 45. The sample should not be too salt. With a little practice one can soon find ©ut whether cheese is properly salted. 3. Break apiece of the sample and work it between the thumb and other fingers. It should be firm rather than soft, of silk\- and rather close texture and not adhere to the fingers. Holes are a serious defect as well as butter spots. It must not be damp ; excess of dampness it a serious defect. The odor it best pre.served when the cheese it thus worked between the fin-ers. Cheese should not be too green. Grain and texture are rated from o to 15 and body also from o to i.v The color .should be uniform and not too white ; it .should be traiispa- Jiiitl rent. Color is rated from o to 15. Principles of the construction of cheese-factories.— The first thins; to be considered in building a cheese factory is the power of regulatin- the temperature. Cheese-factories must be warm enough in spring and in au- tumn and cool enough in summer. They must be provided with a goMcl ri- pening-room where the temperature can be constantly maintained between 65° and 70°. The walls of the cheese-making room should be solidh i)uilt and heat-proof. The floors of this room should be of two inch boards toi".,nie(i — 15 and grooved and well nailed. A coat of oil and two of varnish should be s of milk, about 900 ft)s of whey and 100 tt)S of cheese. COMPOSITION OF CHEESE AMJ WHEY. — (Coo^e). Total solids Fat V a « C B as cixi Sugar of milk Cheese Draininfed from press Whey per cent 54.2 .9 44.9 100.0 per cent 90.6 .4 9.0 100.0 per cent 77.4 .6 22.0 100.0 per cent 5.0 1.5 93.5 per I'ent 26 1 03 1(10.0 100.it The yield of the milk in cheese may be calculated approximative 1\ by multiplying the percentage of fat in the milk ty the number 2. 7. Tims it a milk contains 3% of fat we may expect to get from it 3. 2 X 2. 7, ^ 8.64 ibs of cheese. « Van Slyke found that the quantity of cheese made per fat in tlu iiulk varied from 2.50 to 3.06, the average being from 2.71 to 2.73. \11 that has plies also to iinufacture, :, on ati avc- of cliecsi'. S ij. < )nt per cent .0 .5 .5 ;.'6 1 ).0 I 100.11 1 imativfch- by . 7. Tints if 2. 7, - a64 in tlif milk .>i- r 1 - tS 4J ' ^ J! 1 3 A • « til ^ ■ c 1 « • '^ ^ .1 :3 "^ L '^ - -.-1- bi U. I o "f- . • ; '-i)**' yv T m o ori o ) o () 55) V () Siill«? If fdi iricjiiiiri |^ C3 Uhh Vi — p rUttrtrme de "'"'pi ^^ — lulance ^<> ^ .'X 11. 1 LOSS OF No. of expe- riments ] o 3 4 5 Witli a cated in tli Agriculture column of t we can obta above cited Wli U< — 19 — LOSS OK WEIGHT IN CHEDD.\R CHEKSK DURING RIPENING.— (i^«/>AJf/-) No. of expe- liinents I'criod cover- >.'d by each ex-i peiiments. Aveiaife age of cheese. Number of chetse at each experiments. Weiglitofall the cheese in the green stage Weight of all the clieese af- ter ripening. Total loss Loss per hundred pounds. 1 o 3 4 5 davs 1—10 11—20 21— .SO 31-60 under 60 days 6 10 25 41 141 99 142 298 417 172 lbs 2.812 7.3.-)6.9 8.530.5 12.353.3 6244.4 lbs 2741.5 7.77.0 8160.4 1 1684.4 5736.0 lbs 70.5 279.9 370.1 668.9 508.4 ' per cent 2.51 380 4.34 5.41 8.11 Witli a well constnicted ripening room, such, for instance, as that indi- cated in the Bnlletin on ripening rooms, published by the Department of Agriculture of Quebec, the loss of weight shown by the figures of the last column of the preceding table can be reduced by one per cent, and moreover, we can obtain, in the mean time, a far superior quality of cheese. (See the above cited bulletin, pages 35 and following.) GABRIEL HENRY. ' -