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Lae caitea. planchea, tableaux, etc.. peuvent «tre nimae « dee taux de r«duction diffirenta. Loraque le document eat trop grand pour «tre reproduit en un saui cliche, ii sat fllm« i partir de I angle aupMaur gauche, do gauche A droite, at de haut an baa. ui prtMtant la nombre Jj Imegea n^caaaaira. Lea diagrammea suivanta illuatrent la m4thode. -iv-nxa 1 2 3 4 5 6 ONTARIO AGRICULTURAL COLLEGE DAIRY DEPARTMENT. BULLETIN LXXXVIII. THE MAKING OF CHEESE. BY rilK SPRCIAr, DAIRT SCHOOL PUBLISaSD BT THE nBPAHTMMNT OiT AOHICVLTUnM -^prit 17, tH03. TORONTO PRINTED BY WARWICK ft SONS ■ '^^^ii^^^^»^0Dgjii^ uihistab 0» aououltdbi Hon. John Dryden, Toronto. Ontario Agrioaltml Oolloge and Experimental Farm. Oaelnh nnder control of the Minuter of AsriouiZi '^^ Jaihb Mau, M.A. H.H.D.AN,B.SA P«»f«»or of Veterinmry Science. JohhMoCbai A •". /o .;'**'~~'°'I>»i^Hu.bandry. Captain Walt,. Oi^kkk ' " """""* T\ . "' r''«"»«'*' ^Mf r. O.A.ZAvm.B.g.A. *■ •• ^"•^"«'torm Drill MdGymnMtic* H. B. Shabmak, B.8.A E«P«»riinentoIi«l. A.MoOau,om .. .. Awistftnt Ohemirt. Bonw. ADVISORY BOARD. 0. O. James, MA., Seeretarp L IIo3bs.% V/iairman Deputy Minister of Agrioaltui^. Towate, Moeboroagh. Oountj of Wellin«to«, BULI.KT1N LXXXVIII. THE MAKInTcTof CHEESE IN SPRING. SUMMER AND FALL. A. T.'Bell, Tavistock, Ont., WW. Grant, Lakefield, Ont. U A. Zufelt, Morrisburg, Ont. Summer Cheese: A. T. Bell, Tavistock, Ont., (Chief Instructor in CheeM-making.) L. Patton, Oxford Mills, Ont. J. S. Olark, Warwick, Oat. f^U Chee«e : T. B. Millar, Bur^oyne, Ont , «r J^^*" ^""^'''^t^' in Cheese making j W. Bothwell, Woodstock, Ont. 0. Stewart, Flesherton, Ont Oars of Milk for Chkbsb Factories. that the dairymen shall nut for^Kr i' absolutely necessary the past to pSe a K qt tvT^^^ "^'*" '^'^ *^-« ^^ watchword. ^ ^ °* '"''''• ^' 'X^ess must be the intllXrSyr/nr^^^^ re-uKti.^al:S^^^^^^^ of the^ollowi^points will to the cheese fact^7e anTmp^ovfmerwLth" ^^ '^^"'"'^ ?«PP"ed the bringing about of whiSi wSf 1 J?? L ? '' '""^'^ "««^«d» and an article m'uch HUj^rilr ^ aTy hTnJ^^hat h^^^^^^ r"*"^« and by so doin« we can n^Zr^l^^f^^^l^^'^^ market, realize a better pnce^forTur^'^^xiral^'rr^'J '"^ '''" ^^'^^"'^ to the profits of the dairyman * ' ***'* ""^""^ materially Nothing but pure milk from healthy cows should be sent to the n^^7- T° r "r '^'"^ ^°^» ■^•^"'^ ^»^« abundance of wholSome n«tnt,ous food and pure water, with access to salt at all tTm^ ' l^TZllyl:^^:^' ^^^ of the cheese-maker ci^n ^rd^e aerated by d ppinjj or pounng, which can be done very effectively while the m,lk is yet in the pails. Be sure that thirZrk is done uJesT riTh?**'''; "''? ^'^^" Burroundings, away frl tSe stables or anything else of an impure nature, for unless this be atten^ded to properly aeration will*' be a detriment ?nZd of a &::tertj w^ait^rb^fruir' ^^ ^^^^ -;ii u f^"*' *■ important that the morning's milk should be well si^M^'TK"*"^'°« JV*'* **»« ^*«^^y' "ot only in the sumrer should milk be aerated, but also in the spring and autumn The milk stands should be built in such a way wt^' exclude the^sun and n».n, and yet allow a f.^ circulatio/oT air "round «K„ '^^^ organisms that produce bitter or tainted milk, or anv abnormal change, are to be found only where ther^is fiuJ tnl ^relessness in handling, so that in all cases when comprint k made of impure milk the remedy must he extra cleanliness Spring Cheesk. ihT'L ''^^^■^f'^r:^^'' " desirous that his cheese shall be of the finest quality will accept nothing but good, pure milk All tainted or sour milk and the first mflkings *(colis?rum)"hould ^ Heat the milk to 84° Fahr. The rennet test should then b« used to ascertain the degree of ripeness. To make this test ?ak« 8 oz. of milk from the vat, add to it one drachm ofVnnJt extract stir rapidly for ten secbnds. If coagulation takes pCeTnfrom fj Lnet T sU: "•"• ^' ^*"^"*[^ ""^^""^ ^- *»>« ^^dUion of rennet. A slight variation from this may be necessary to suit wfrl'^Mi'-'^ •*"' ? '^'^ *"*'« ^"1 ^'^•ble the maker to tell when the milk is properly ripened. A very simple way to teU the exact moment when coaffulatmn ^atoa ..i„L :-^: j '_ '^T- . b»™t ..uk toto tho .Ilk. -ir -.i:„^T^u;; ToU wU' addition of the r'^;t uiftU th" sJbitr "^ °' '"'^"'^« ''<>« *^« the exact tin.e required ?or tt S ro^ClIt:"- ^"^ ''''' ^°" .iKre^la;?^?;^^ --? at this season, a. Use sufficient rennet (froS 3 of J T"^ °^ '"^^*^^°"- coagulate the milk fit for cSn^ in f *,.°'- P'"" ^'^^O lb.) to cutting use the horifrar knif ^^ ,1' ^.^^ minutes. In Begin when the curd is 8omevhat%«nT' ? '^^ Perpendicular. fir.^^Bte.d, motion and ^^^X^^l:i:-^',:^ f^'^iXZtir'Zl^,:^^^^^ to hea, for about ten minutes. RoughraS^^'^ *' «'"«'- great number of small oartiZf nf . j ^- ^^ '*"" '""« 8«ts fr«e a very materially le^en ?he ytld Thi'Ih'"'' ?° °" '" *»•« ^^ a°J and the Bteam^ua^lJ^Xd on Tal'e%'^^^^^^^^^ P"' - in heating up to 98« Continue at.'rr,n„ -k ! ^^ ^^ "" "^^ '"'nutes steam ha?b^n turned off when thi.^ *^"' ^^^ •"'""*«« «'*««• *he Draw off a portion of the Zty if thTs time^^H V"°"'^ *° "«"'«' caught by a rapid development of ac d T^nVZ"'''^ ^^ ^^ Bionally (a common hay ?ake is bLt sl./^ *k*'' ^^"^ '^"'"'^ °«*'*- -^matting and to seLre a iloXr^lX'tr^X;:^^^^^^ acii':\rh:?ii: ttTh^'^^Cd t ^-^ t^- * -• - •- the curd should be well a^S^ • .i 1^ removed. Alter dipping off the whey befte a low n^^^^^^^ aufficientJy matted cuf infl ''^ • '"*'• ^^«° 't has become and turn.^ In at^ut 5 ^^'^1!? ''"^l ^*'°"* ' •"• -^«) piled two deep. Turn frZentIv 2 *^ ^ '"""""^ again and to prevent anV wLv from H^l^ ^ "' °'" ^^« *'»«« *» hour) ensL unifor.^: rT^ Thi ^ ^^^^^^^ °' «^/>"', the curd, and to at about 94« while the breaking d2n "^ '''°"'^ ^ maintained the curd presents aTkyaDDeara?./'^^^^^ ^hen Bhows acid to about I in^r?hrT.°" ^^'.°« P""^^ "P^rt and then aired bv starring ^iasLalJv lir '' "."^ ^' '""'«d and velvety, smells like fewwTade ttte?:^/\^'^^ ''^' *'^^ being pressed in the hand i^ mav h! » 'u 5 '^T' '°'"*^ ^^^ on U lb. to 2 lb. of salt per' Wolb. :f"mHk "' ''' "'^ °' '-- pul\v;r"rab:u\^"iror"i^"!' ^^^^ '« ^•«''- *^- s^^. thoroughly dissolvT VotwL?^^"''""/^^' or ^^en the salt is »0- aJd 86^ Apply ;;;L',«%«nT ."'«*' '^'''•''^ ^«tween W**«WW!S? have been m the preii about 45 minutes they may be taken out and neatly bandaged ; only pure water should i u-Jd in banlVn. They should be turned again in the hoo,,. in the n.omrng sS tha no nma or .houldera are left on the cheese, but R them b. n««J'f '^ ;". W* '••"^^' *"'» °' ""''O"-™ -'-• T^^y should l^^reaae.' for at least twenty hou.s before removing to curing aJI't%5"n!!Vo'^'" ^"^"k'^.J^u'^'P' *' *" «^«» temperature of about 65 or 70^, and should be well ventilate<I. Summer Chessr. ^e same treatment is required in handling and caring for the milk. Aeration and cleanliness should have thf same careful atten When the milk arrives at the factory each can should be subiected to a strict examination by the chpese-maker (.lo not leave this to t^ ^Z mi r^'TSer:^' '^ ^^""''^i^'^l -ject\1l' Ud-fla^or^oVo winted milk There is no excuse for having milk of this kind a^-f T! P» ••°" «»? do all can do-caro for it properly and have it armeat the factory in the very best possible conditbn.^ When ?»,.•- K "i ^^ ^"^ •^^'^'^^d *»«»' it "P gradually to 86° de^Z of riL'ne^" T^^' '7^' ^l'^ '^' ••«"»«* ^' ^ ascertl the riSZnl ffl • u,' " 'V*^'«»'^l« to do this even in hamlling very tolZLtt so'Linur.*' """'' '° ^°^«"'**« ^^« "^'"^ -«-"^'y orSL'curd'^lr"!^' J^'^* P'«"*y °^ *»•»«• •»«<» do not hash :% 2nT; ° b; iJV"' ^^^^ weatwirhen cuWe^urdtonSdt of curd liin„ ^ n 1° *"« '^'^ *'°°^'"« P*^®*" « hastened ; the cubes of curd be ng small they are much more easily cooked than if leff Vk! ordinary size. When thecutting is finished^sZ to stir vl^^^^^^^ hJtr 10 ort ***•' ?'^ ^*'°'"^" "«'°«^»'*t firm. Do nS 'app J ua^v un tn qfi« ? ™'n"tes «fter stimng is commenced. Heat g^rSd^ uaJly up to 96« taking fully one-half hour to do so unless in Vh« Tr^l -u ' r"^'"* ^"^' ^^^^^ '«q"ir«« to^ heated up rquick^v ."oi'Seaf^rtTT* ^I'r^^*' ^°°^'°«- Continue ffingS m^Jfin A^' '^® *^®"'®d temperature has been reached to nrfvent matting and to ensure a more uniform ««^ ♦!. .-T V;° Pwvent curd. ' ^^ ""^ vuvivugii woking or tfi« down quite olow to tho curd • th«n i I ■' **"**" **"»* ^« ^hey wcJJ the flavor will be verv nu.'.^? ^ '*^'""« '' ''•''•^ ^d airini when the curd .hL,l7l Td byThTT^V •^'•'" "'"^ »" '^^ -h«? hand stirring until it*,', suSentldry Mo^ T ' ""''. *'°"*'""« and when matted break or cut in J 1Z ■ . «llowinsf it to mat, over at .hort intervals (aCteterv^fi^" "?'"?' .:.'">" -"^ ^urn it ejch ti^eit i. turned/an^ ^^:^'^lS^X^7Z K^;prf'a°5 t:s :ttrin?a if!: ^^ ?".- ''^ »•- ^- 'or aaltinK. ^^"^ K"nd>ng until read/ again. Continue in tfl wai un^il th^**'^^ "? ^••••" °«' '»•«" 1>'^ I'Uttery, when it is r^ady f Jr ZLT 'u^ ^"^'T '^^^^'y -"^ mmu^s after the salt has iLnweTs^^^^^^ u from 15 to 20 Apply [Jressure very centlv at fir«7 7^ Z-. . ^Ul| clear, after which^ rmav be ^l?' J""^"' "*^ ^''''^ »>««'«« to 60 minutes the pressu e maj t remt J^T^* ^" '•'°"' *« *<> choose dressed neatly, and nurur? ' ^"« hoops taken off, the %^"- ^'- 'eaving\e"re fJr^lh^h^t ^"" '«'^'"- ^^P"'^ ^"» shod^'Jrf ^hich mL'aTe '?«;'' ""^"i"^' ''«""« ^^^ -7 corners or back to pressfor T^orsTx hour^T;'"' « ^ting follow^, p^uttlnj ready to take into the cur'nir-moT ^"u'u^l^ ?^ *=''^«''« ^"' ^ possible during summer *^ ' ^^^ * should be kept as cool as vat^^urdi^n"*!? ttr,;^^r^^ ?o?-7 *° ^'^ "^ -^-^ o' -»» the cheese mth the date whek^li T.'' """'^l^^^ '^aj- Stencil fro., and by so doing agr^^^anrdikt^i^s":^^^ Fall Chbrsb obtoined by S«„g . little dJnfl.v^,^ ^ '^,'.'»' ""»"■ ««n bo do not „„„„ ".foirculun^ 2L°W^,«°°r.»""' '»'• -tarter, but ___ Enough .„„„. ^„„,a ^ ^ J^^«^ ™;j^^ ^^^_^^^^^____ ._^ ^^ »*t».3V*»«>5j^- I After the cutting ig completed the curd ihould bo ntirred ■lowly and gently for 10 or 15 tninuteii More any heat ii applied, then raiw tha temperature ffradually to 96^ or 98", Ulcing aJwut 46 minute^to attain the desired temperature. Dip the curd when it ihowa/l in. acid hy the hot iron teat, atir well until the whey has all escaped, then keep the curd varm (a»)out 94'') and allow it to mat. When matted cut or break into convenient itripa and turn over occaaionally. Do not allow any whey to gather in pools on or around the curd. When it feeli mellow or will ohow 1 J in. to U in. acid by the hot iron test it ihould be put through the curd mill! Stir and air well immediately after grinding. When the curd ii well matufc-.l and haa a silky, buttery appearance, the salt may be applied. Use at the rate of 2} lb. to 3J lb. of lalt per 1,000 lb. of milk, varying the quantity to the amount of moisture in the curd. The temperature at this sUge should be about 86". The curd may be hoo|)ed and put to press in from 15 to 20 minutea after the salting is done. Apply pressure very slowly at first, and allow the cheese to remain in the press one hour before turning. Only pure warm water should be used when bandaging. Turn the cheese in the hoops every morning, never allowing a cheese to be placed in the curing room unless it has a perfect finish. The temperature of the curing room should bo kept constantly between 60'' and 65*'. •' When coloring pour the coloring into a dip|)er of warm mil?: from the vat, then draw the dipper quickly along under the surface of tho milk from one end of the vat to the other, then stir well and there will he no danger of streaks in the curd. Have a dipper with a long handle for the purpose. Rennet should be diluted to one gallon of pure water for each vat, and the milk should l)e well stirred for at least five minutes after the rennet has been added. In case the milk is very ripe two minutes will be ample time to stir after adding the rennet. Everything in and about the factory should be kept scrupulously clean. The cheese-maker who fails to do this need not grumble if his patrons follow his example. All strainers, sink-cloths, etc., should be well washed, then scalded and thoroughly aired each time they have been used. The vats, pails, curd-sinks, etc., should be scalded with boiling hot water after washing, and if the water can run out readily they will dry off in a few minutes without wiping. Do not use a dish-cloth, as it usually leaves an unpleasant flavor.