THE DAIRY.

New Zealand Mail, Issue 1188, 7 December 1894, Page 6

THE DAIRY.

HINTS AND SUGGESTIONS FOR AUSTRALIAN CHEESENIAKERS. (Concluded.) CHEESE MAKING. 1. It is allowed that no set rules for the manufacture of cheese, from the time the milk is received until the curd is in the hoops, are at all times applicable. The general fundamental principles are followed and adhered to by nearly all. 3he successful maker, securing at all times, under ever changing conditions of milk and weather and requirements of the market, a fairly uniform article of excellent quality, must depend largely on judgment and skill to obtain these results. 2. The receiving of milk in good condition is a first essential, and the utmost cleanliness of surroundings and everything in connection with the manufacturing must be observed. We are led to believe that filth is a breeding ground for an unfavourable species of bacteria, the presence of which has a deteriorating influence on quality and flavour of milk and cheese. 3. Bacteria are defined by Webster as microscopic, vegetable organisms found in putrefying organic infusions. They are very widely distributed in> nature, and multiply with marvellous rapidity. Certain species are the active agents in fermentation, other's are the cause of infectious diseases. To the first it is evident we are indebted for # the ripening process in cream and the curing process in cheese. The main question in these matters is to so control both as to* not allow the proceses to go too fur. If we do we have unsaleable butter and cheese. 4. Do not over-ripen the milk. Acid develops rapidly in milk from cows for a number of weeks after the period of lactation begins. Milk in warm weather seldom requires ripening, un \ less the weather is unusually cold, and even then it requires close watching: With ordinary milk allow three hours from time of setting until ready to whey off with |dn of acid ; gaseous milk may be ripened with advantage to a stage allowing two and a half hours from time of setting until ready to whey off with of acid. 5. Do not handle the curd roughly when tender, or cook too rapidly. Careful handling of the curd at all times will help the yield, and gradual cooking to 96deg. or 98deg. will give a firm mellow curd when ready to salt, and fat, meaty body to the cheese. Over-*ripening of milk and fast cooking are apt to cause a mushy curd, and a cheese with too much moisture and a tender body. 6. Do not cheddar on the pan, especi ally fast working curds, if you can secure racks. They save labour and ensure better results. ? 7. Do not be afraid to open the windows dining warm weather. Both the curd and the maker will be benefited by it. 8. Do not fail to have every cheese symmetrical, and carefully bandaged before placing in the curing-room. 9. Do not neglect the cheese after moving to the curing-room. Look carefully after the temperature and turn every day. 10. Do not fail to secure strong, neat boxes when shipping. Stencil the weights on the boxes carefully. 11. Do not undervalue the importance of “little things” in connection with your calling. By looking carefully after details you will meet with the most pleasing success. Matters most needful of care. , Helpful advice on the matters most needful of care aie put in the following paragraphs;— 1 Only the milk from cows in good health and apparent contentment should be used. 2. Until after the eighth milking, it should not be offered to a cheese factory.

3. An abundant supply of cheap, succulent, easily digestible, wholesome, nutritious feed, should be provided. 4 Pure water should le allowed in quantities limited only by the cow s capacity and desire to drink. 5. A box or trough containing salt to which the cows have access every day is necessary for the keeping of cows profitably. 6. Cows should be prohibited from drinking stagnant, impure water. The responsibility for giving effect to that beneficial prohibition rests wholly with the individual farmer. 7. Cows should be treated with invariable kindness, and they should not he driven fast. 8. All the vessels used in the handling of milk should be cleaned thoroughly immediately after their use. A washing in tepid or cold water to which has been added a little soda, and a subsequent scalding with boiling water, will prepare them for airing, that they may remain perfectly sweet. 9. Cows should be milked with dry hands, and only after the udders have' been washed or brushed clean. 10. Tin pails only should be used. 11. All milk should be strained immediately after it is drawn. 12. Milking should be done and milk should be kept only in a place where the surrounding air is pure Otherwise, the.presence of the tainting odours will injure the milk. 13. All milk should be aired immediately after it has been strained. The treatment is equally beneficial to the evening and morning messes of the milk. 14. In warm weather all milk should be cooled to the temperature of the atmosphere after it has been aired, but not before 15. Milk is better for being kept over night in small quantities rather than in a large quantity in one vessel. I'6. Milk stands should be constructed to shade the cans or vessels containing milk, as well as to shelter them from rain. Swine should not be fed near the milk stand.

17. Only pure, clean, honest milk should be offered ; and it should be paid for according to its quality and quantity.