DAIRY SCIENCE.

New Zealand Mail, Issue 1665, 27 January 1904, Page 66

DAIRY SCIENCE.

(By Jas .McCreath, F/H.A.S., F. 0.5.)

EXPERIMENTS IN' CHEESE MAKING.

DEI. H. Dean (28fch Annual Report, Ontario Agricultural College). In addition to the experiments herein- ' after reported upon, a good deal of work was done with ripening cheese in an ice cold Storage at a temperature of about 40degs. F., and comparing this with similar- iffieese ripened in an ordinary curing room at about 65clegs. Cheese were also removed, from ttea ordinary curing room to theeold storage atthe end of one and two weeks, while duplicates were ripened , in the ordinary room.: .and in the; cold storage' for thei ripening. period. Other lots were moved front the cold storage into the orddhairy room at the end of one, two, andi three months,'to see the effect of taking cheese from cold, storage into a room, of .much higher temperature. Experiments were, also made to determine thio effect of a change in tire method of manufacturing, in order to produce an increased yield of cih&ese. A part of these cheese were ripened in cold storage, and the remainder in an ordinary curing room.. The work dene confirms previous observations on the subject, and indicates that <a| very much, lower temperature for ripening cheese may be. adopted, with “Satisfactory results, and with a yery much improved quality of cheese. HEATING OVER-RIPE MILK TO 110 DEGREES AT COOKING. Several trials were made during the summer to note the effect of scalding / curds from "over-ripe” milk to a temperature of HOdeg., instead of 98deg., as is commonly done. Fortunately, the season yWaiS an unfavourable one for securing '"fast-working” milk. hence the tests were not numerous enough to warrant drawing conclusions of a positive nature. However, the ‘experiments made indicate that, for over-ripe milk, this method of heating to llOdieg. would give very good results, “estpeoially when combined with washing the curd after milking, to remove the ‘excessive acid in sudh. curds. It was noticed that the flavour and texture of the cheese were better, as a ruFe, where the curds were heated to llOdeg., but there was a strong tendency for the curd to mat together at dipping time, after being heated to the higher temperature. Tins cheese had a tendency to be "open/' /and lacked that* closeness which is desired. in a well-made Cheddar cheese. Further experiments will be mads upon this subject.

WASHING CURDS. These experiments are a continuation of those made in 1900 and 1901. The fact that washing curds is recommended to ohietese makers as an essential part of the process of cheese making was the reason for continuing this work. The present season’s experiments are divided into two series. Series I. relates to the effects of Washing curds aifter dipping (a) with a ' quantity of water, at a temperature of 98deg., equal to the weight of the curd; and (b) with a quantity of water equal to twice the weight of the curd, at a temperature of 98deg. Series 11. was a similar experiment, except that the curds were washed after milling. In Series I. nineteen experiments were made vin July and Augusfc with curd's from milk testing an average of 3.7 per cent, fat. The average score of the cheese from curds washed with a quantity of water equal to the weight of the curd after dipwas 90.4 out of 100. Those not washed seated an average of 90.3 points. The loss in weight during ripening was 3.64 per Qant. on those not washed, and 3.71 per cent, on those washed. Washing with a quantity of water equal to twice the weight of the curd'gave results .aO follows'/ A score of 92.3, and 8.48 pei’ cent, lost in weight, compared with a score of 91.8, and 3.65 per cent, lost in weight while in. curing, for those not washed. In Series 11., which extended from May - to November, nineteen curds were washed after milliiig, with a weight of water equal to the weight of the curd, and the game number were washed; with a weight of water equal to twice the weight of the curd. ~ The results were: —• ,1. Afl the lots lost about the same percentage—viz., 3.6 per cent.—in weight .while curing. 2; There was pracically no difference in the quality of the cheese, whether the curds Were washed or unwashed, or Whether washed with a quantity of water equal to the weight of the curd or twice its weight of water. The average scores for flavour and total were as follows: itM- Av. flavour Av. total, a //- • (Max. 40.) (Max. 100.). : .Hriwasihed 34.31 89.05.,“ ‘/' .Washed with equal ■ • ‘ ~ > ‘ ; weight of water..; 34.42 88.93. •; J TTiiwaslred 85v05 90.10 y Washed with twice i; /i weight of water... 35.10 89.90 . Conclusion. —After three seasons of careful work, we find it no advantage to wadh ail curds, and it tends to cause loss of valuable cheese making material. It alteo tends to. produce "open” cheese. Curds having a bad flavour, or those having, too much acid, are benefitted by washing, but to advise the washing of all curds we consider a mistake on the part of those advocating this method).

" A resident of the Borowhemua East v tillage) Settlement, Mris Pengelly. was attacked by a .Ciow ehei/was millang on .- Monday evening, and-before the animal /■ could bei driven -off MrsPemgePy had her collar-bone and one rib fractured and her shoulder dislocated. .'/---" are about 55 butter and cheese factories in Wellington? provincial dis-;>-trade* ••«a7>v -