SOFT-CHEESE MAKING.

Press, Volume LXVIII, Issue 14290, 28 February 1912, Page 12

SOFT-CHEESE MAKING.

ESSENTIALS FOR SUCCESS

(Miss G Nest Davies, N.D.D., in-the Journal of tho Department of Agriculture.) Tho making of joft cheese presents no insuperable difficulties. Fundamental essentials are cleanliness and close attention to details. Following aro the main principles to bo observed: — j 1. A making-room, the air of which may bo regulated to a temperature of from 62dog. to 6odeg. Fahr. In summer a temperature of about ts2deg. Fahr. is sufncio.it, but in winter it must be maintained at 65deg. Fahr. Too high a temperature produces rapid drainage, 'whereas too low a temperature results in wrongly fermented cheeses. When artificial heating is required it is best brought about by the use of hot-water pipes, as these can be , evenly regulated and the temperature kept "oven. Stoves arc commonly used, liut jjive a greater variation in temperature, and it. is necessary to guard against their maling the air too dry. Tho admission of a certain amount ot steam into a making-room is sometimes resorted'to, to produce a moist, warm air :md accelerato drainage. 2. Wooden tubs fitted with lids, in which to coagulate the milk. These are not absolutely essential, but are advised, on account of wood being a nonconductor of heat, and consequently milk set in them will be maintained at an even temperature during coagulation. A full in temperature during coagulation is very detrimental, as it causes the cream to riso to tho surface, and, if this occurs much of it is lost on slicing the curd. i

3. Sweet new milk, preferably that which has not lost its animal heat. It is impossible to produce first-class chooses from milk that is at all stale or acid, as the curd drains too rapidly, and the cheese* turn out under-sized and of second-rate quality.

4. A pure brand of concentrated ren-net-extract. It is necessary,. to produce tho required consistency of curd and to ensure the best rate of drainage, that exact quantities of rennet and correct temperatures be employed.

5. Pure, finely-ground salt. G. Great care in obtaining' the requisite conditions tor proper ripening. The ch«>e?es which are to fully npev must be of such a concStion thai tho moulds (fungi) and bacteria responsible for this- work find a, favourable medium for growth. They must be evenly salted, and not too dry' or too moist, too sweet, nor yet too acid. On tho completion of drainage they should l-e placed in a dry atmosphere to start the growth of mould before removing them to the cooler rii>ening-cellars. 7. Perfect cleanliness in all . operations. Afl utensils —setting-tubs, cloths, straw mats, etc. —must be kept in a perfectly sweet and clean condition. Tli© wooden tubs if neglected will very soon give rise to trouble, and it has been found that the best way to keep ihem su-eet is to scrub them out wit.'i freshly-ground lime, and occasionally ti leave in them some lime-water.