THE CHEESE AND BUTTER. MAKER.

New Zealand Mail, 18 January 1900, Page 5

THE CHEESE AND BUTTER. MAKER.

Professor Dean contends that the lowei the temperature at which fermentation will take place the better will be the flavour, though local and special' circumstances may modify this to some extent.'

Complaints are being made in the Glasgow market of the soft condition in v\ men Irish butter arrives there. “Wkv ” some merchants have asked 1 , “canot we have butter arriving from Ireland in as cool a condition as it arrives from Australia and J*ew Zealand ?” * * * * temperature in cooling (60deg to SjJyL?» d * produce a firm, cli“ y “ d ‘“tare, while above 70 eg produces open cheese of a gritty texivhen d l Ue t 0 - he ,OSS ° f fat > Wh * ch OCCUrS when cheese is exposed for any length of ■ time to a temperature of 75deg to 85deg. ***** in travelling to in ® from Wellington in order to 'il PJ,- cnees© shipments shows that he close anl n ° ItO,Tl tO, T uu turned to keen in which hf Practical touch with the work he is ale ** C “ tl A Ul ng. ®.V this means the wo,-k f th ®. best Position to guide 1 woik of grading and instruction. have A exnm? e T ,i° f dairy cheese-makers the fi fT* d tbeir output this year foiled toLiTv.’ f ld bave beea disappoinniauds u • tl J e En glish market dethev have he h lugber -g rade article than consumntion U The ed 1° heal hieh " i .tne clean, mild flavour, and unifir? “ manufacturing details W 11 Z r t - a l t hese particulars method, and amed , by ™ le of thumb ment \r u a p ° or factory and equiplesson. ° h ° Pe they will benefit by the ***** -M?Edi< 1 :k s i,r cei \ t to tbe south for tlie riel u uspected cheese shipments So»ther,?';S s C a V* e B1 »* .«“>« to know that the l- 1S A ery g rat ifyiug ■more reoula/ffi “ le 'l-? re becoming much doubt of the n q " ahty ’ the result, no ing exercised dlsc “mination beavho have bee>/ buyers - Some factories shows h-ve successful at different to seo A ln the past failed pressing i u their necess } ty of pro-, . have been conte + . work > but ™ther and allow p a °t ®pL t 0 rest on tbeir oars Pwseutqualitv Per S ,rinanC f to speak for i'l-takiiifr the « + Euyeis, too, have erred their previous t} m Se factories on stipulate that Tru£!j tbey may grade, but tLS + u heese , must be firsthas ended. matter of quality move in the j- oWj i however, there is a dictinction iifnl^r? 11 of leaking a finer thing for +i,„ duality, which is a good generally. makers iUld for the trade

Too much salt produces stiff cheese, while too little salt gives a weak body and cheese that lacks flavour. Lack of pressure tends to openness, and cheese should be pressed twenty hours where possible.

Again, that a large quantity of rennet tends to produce a weak-bodied cheese too much acid a harsh texture, too low a temperature in ■ cooling- produces weakness, and too high a temperature stiffness. 96deg to 98deg is generallv considered about right, though curd" from milk containing 4 per cent, fat and over should be choked to lOOdeg to ensure a firm body.