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USA DEPAETMEHT OP AOWCUITTOE OAiny AND COLD STORAGE COMMISSIONER'S BRANCH OTTAWA. CANADA CREAM CHEESE BT MTS8 G. BAONAr.L, N.D.D. Instructor in Dairying, Macdonald College. P.Q. Dairy and Cold Storage Commissioner's Series ubiished by direction of the Hon. SYDNEY A. FISHER, Minister of .-.gricu 7551-1 •"^^"^'' ^»^^ griculture, Oitawa, Ont fi ■■1 i:i u LETTZB OF TBAKSMITTAL. Ottawa, July 8, 1911. To the Honourable The Minister of Apriculture. Sir, — OwiuR to the number of inquiries received lately for information on the subject of 'soft cheese,' this manuscript has been prepared, at my request, by Miss Ba^tnall, in order to enable us to give some instruction on the making of a cream cheese which has become verv jwpular at Macdonald College. I beg to recommend that it bf printed for gi-ncral distribution as Bulletin No. 30 of the Dairy and Cold Storage series. I have the honour to be. sir. Your obedient servant, .1. A. RCDDICK. Dairy and Cold Storage Commissioner. ir niUSTBATIOITS. \i i' Kiu I Utknhii.k— L Druinint; table. 3. String. 8. Stick. 4. Board*, e. Brick. 6L Skimmer. 7. Bow' 8. Hurknkack lowcl. ». Suit. 10. Tliermoinotcr .t cup. 11. MoMiurini; glaw for rennet. Flo. 1. Dipping the curd. FlO. 3. Draining the i-iinl. Fio. 4. Chknginf the ck>tli». Fio. 6. Prewinir the curd. Flos. 6, 7 & 8. MoiiUling tlie cheetai 12. U-ii'i.t Karrtct. l.H. Pail. 14. Miiiilin. 15. Spoon. 16. CVuuin CheD-it Mould. l! I I!! 7551-2 i" ■■;' J 1 5 ! 1 i [•ji^B^^^H 1 i 5 » ^^9 .. .'O / HP ^''''M ■ J .i 5 I 3 \U; CREAM CREESE. BAOVAU. ^.D.D.. Instructor in Dairying. Maolonnld Colle^o. P.Q. INTBODUCTION. he:r wives and daughters to foHow tl,« • P^^^fble tluu farn.-r. sl.ould encour.Ke ables with a good wholesome an7nutrSo;f'":'r"^ '' '^ ^''''^ *" f"--»' ^'-^ Team, it will contain from lo Jo 50 ne ^n/'f"; .f "^r'' ^^ '""^'' f'*"" ^''^'-'-V "^-h iifosted than other fats, and should thereW ^""'^"^^*: butter-fat is more .asily I -thout butter it is mo»t paSable and mirH 7-' ^""^"'^^ *° •"^"'>^'«- ^^''^h h- years that this cheese has bin made at Mac""°n ,?"''"-»^-- I^-''"^' the creased from four dozen to sixty dozen jJr mon!h ' ' """^" *^^ •^™"""' ^- WHY ITS MAKING SHOULD BE ENCOUKAGED. ive LL'Xst whieh^lTnT fSTenrerer'^ °' "7^'"'"^ ^^•■" ^^'^ ---- "ilk. ■•' *^^"*' ^«'^*^- or equal to ^7:, per 10(. po„„,I. „f eUt;?;;!;;;-''-'- ^'••^ '^^-•^ ^--^ '""^^ --'y obta neS fn mended rntt!!-""?- *^'''. ^^^ .^""- ^"*''^' >««« «^«»W be used than is i wU? tfke from tTl'Z ^''\^""''«*- "^ f"" thi« -h^ese a soft curd is wanted. Salt. Pure dairy salt, which will dissolve readily. Vessels to Hold Cream. .„iS^^T^^, Ti*'** T""^^ P"""' •'"''•'"« f'""™ t*« t" three gallons each are suitable for holdmg the cream; white enamel bowls, as shown in Fig r are o most conve.nent shape for holding the cloths, while ladling the curd. Thermometer. Draining Cloths. Either hiickaback. or fine linen towels, about 30 inches square should be t; oTfTt. """ ""^ "'^ '■"' '^ '"^^"^"-^ ^« «"- of'easy drdnage wi, Measuring Glass for Eennet. When rennet extract is used, it is well to invest in a small drachm «rla«s measuring the rennet These .Masses can be got from any chemist grad^To sho number of drops. They cost 25 cents each. Draining Table. «n, ^'*''fV J;'"'^; "'■ ''"'' '^'*^" "'"P^- '' "-enuired, from which the whey can r.a esoipe while tlie cheese is pressing botween boards. (Fig. H.) Mould. A conni cheese moul.l. w-liich may be round, square or oblong gives the cl-.o^ more uniform appenrance, and hence more marketable. Should the cheese 2 n' i for the homo table, it can be made up into balls with the butter paddles Muslin. Ordinary white butter muslin. One yard muslin. ;?« inches wide, will o„t i, lo,?W """'''" "'"'■'' '' *'" '°"''* ''"' ^°^ '^' '°"»J "^«"' ■•>>" Skimmer. starter. re only siiiai lined fresh ij iian is rec'i .vanted, wliioi € procureil sach are v.i 1, are of t'j se-makiiiir luld br ii-d nage wit ho; Paper and Packages. "t?;rrkT'ir;;nrobtdn:d f!" '^ '""t^' *" t^' ^^^^ -^-- - '^ >•* - ^<^ ^- n be had from any of the flfnlT """^ ''T '"'^"'■^' ^'''''- ^"••'Jhoard packagos loUars per thouTand ^ "" ^°^ ™«""fa'-t"r,.r.. and cost from three to five Age for Marketing. PEOCESS OF MAKING. Requirements for ten cheese:— One gallon cream (1,5 per cent butter-fat). One tablespoonful of starter or buttermilk. D^ry sah'"'' "^ ''""'* """'''''^ °' ^"'^'^''^"^ '" *«Wets. Thermometer. A pail, bowl, skimmer and spoon. Two huckaback towels and some string Cream cheese mould and some niusli,,. Method. 1. Put cream and starter into a clean vessel and mix. - uet the temperature .between 80° and 84° F ..»;«.'' Ad's '^.«T:r;rSf;sr,':i' siitt- "; """ - '"■"'-- ^ ^^:z:;ts :r,r,ss -»-'--"> s t z rr: 7. When sufficiently drnined. turn the curd into a clean doth fF,V i^ .th salt to taste, .nd knead in the cloth to thoroughly mi; thetlt ' ^'"""'' «. Iheii fold the cloth neatly over the cheese aiul nlnno K„f .;e.. with a brick on top (Fig. 5), and leave foTatturs^r^tii:!: 'T"'^ •" k the consistency of newly churned butter; it should, howeve ho Ist ..;'"" '; -c mealy texture than butter. sticky, an. of !•. Cover the lid of the mould with a piece of muslin or,-l „i m.>lin (6-inch square) in the mould. Put four ouo" of the^ cr! 7"*''" ''T' ' 'I..' n.ould. Put the lid on the moul.l and prcL v tTthe 1 anr TIv .r^' '^"''' '"'" ;ura tnk.s the form of the n.ould. Fold the' ends ^fmuriirt; th :V;:rr ^'" .a,, wl^ the ch.se may he taken fron. th. mould and wra^l^^^lS Weight of each cheese = 4 ounces Retail price - - - . ^,15 eents. ' I- ! J * i Hi LIST OF PUBLICATIONS or THB DAIRY AND COLD STORAGE COMMISSIONERS SERIES. I!i 1906 1907 1908 1909 1910 Oat* Itsuad. No. I •2 •3 •« •5 6 7 8 •9 10 II 1906 1006 1906 1906 1905 1906 1906 1906 1906 1906 1906 12 1907 l« 1907 14 1907 tl6 1907 *I8 1907 17 1907 •18 1907 19 1907 tao 1907 •21 1909 t22 1910 23 1910 24 1910 25 1910 26 1911 27 Mil 28 1911 28 1910 1 1911 S 1911 3 1907 REPORTS. Report of th« Dairy Commluionar, January, 1906. to March, Raport of tho Dairy and Cold Storago Commiuionor, 1907. Raport of tha Dairy and Cold Storag* CommiMionar, 1908. Report of the Dairy and Cold Storag* Commisaionar, 1909. Report of tha Dairy and Cold Storage CommlMionor, 1910. BULLETINS. Title. List of Some British Importers of Farm Products. CirR of Milk for Cheese Factories. t Superseded by BuJIetii C-re of Milk for Creameries. I No. 22. Some Phases of Dairying in Denmark. Improvement of Dairy Herds. Chiniical Investigations Relating to Dairying in 1904. Li->t of Exporters of Some Canadian Products. Sono of the Factors that Control the Water Content of Butt Instructions for Testing Individual Cows, etc. Creamery Cold Storage. The Inspection and Sale Act, Part IX, as amended in 1907 (The Fruit Marks Act and Fruit Packages.) Revised Edition. Cow Testing Associations, with Some Notes on the Sampling an Testing of Milk. Sweet-Cream Butter. Apparatus for the Determination of Fat and Water in Butter Gathered Cream for Buttermaking. Subsidies for Cold Storage Warehouses. (Superseded by Bulleti No. 23.) Buttermaking on the Farm. Co-operation in the Marketing of Apples. The Packing of Apples in Barrels and Boxes. The Use of Ice on the Farm. Report of the Cow Testing Associations. The Cooling of Milk for Cheesemaking. Cold Storage and the Cold Storage Act. Report on Some Trial Shipments of Cold Storage Apples. Coulommier Cheese, Some Notes on its Manufacture. Dairy Legislation. Trial Shipment of Peaches, 1910. The Dairying Industry, an Historical and Descriptive Accoun Notes for Factory Cheesemakers. CIRCULARS. Iced Cheese Cars, 1910. The Milk Test Act. The Outlook for Canadian Tomatoes in Great Britain. SPECIAL PUBLICATIONS. Mr.p Showing the Location of Cheese Factories and Creamerii in Canada. ^ Any of these pubhcatlons will be sent free of charge on application to the Dai and Col i Storage Commissioner, Ottawa, Ont. •Ojt of print. tA s.iTicient number of bulletins 15, 20 and 22 will be sent to the manacer%f cheese factory or creamery to supply one to each patron.