SOFT-CHEESE MAKING.

Otago Witness, Issue 3016, 3 January 1912, Page 20

SOFT-CHEESE M A KING.

ESSENTIALS FOR SUCCESS. Miss G. Nest Davies, N.p.D., in the Journal of the Department of Agriculture. The making of soft cheese present© no insuperable difficulties. Fundamental essentials are cleanliness and close attention to details. Following are the main principles to bo observed: — . 1. A making-room, the air of which may be regulated to a temperature of from 62deg to 65deg Fahr. In summer a temperature of about S2dog Fahr. is sufficient, but in winter it must bo maintained at 65deg Fahr. 'Too high a temperature produced rapid drainage, whereas too low a temperature results in wrongly fermented cheeses. When artificial heating is required it is best brought' about by the us© of hot-water pipes, afl those oan bo evenly regulated and the temperature kept even. Stoves are commonly used, but give a greater varia r tion in temperature, and it is necessary to guard against their making the air too

dry. The admission of a certain amount of Btcam into a making-rcom is sometimes resorted to, to produce a moist, warm air and accelerate 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 non-conductor of heat, and consequently milk set in them will be maintained at an even temperature during coagulation. A fall in temperature during coagulation is very detrimental, as it causes the cream to rise to the surface, and if this occurs much of it is lost on slicing the cind. 3. Sweet new milk, preferably that which has not lost its animal heat. It is impossble to produce first-class cheeses from milk that is at all stale or acid, as the curd drains too rapidly, and the cheeses turn out undersized and of second-rate quality. 4. A pure brand of concentrated rennetextract. It is necessary, to produce the 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. 6. Grept care in obtaining the requisite conditions for proper ripening. The cheeses which are to fully ripen must he of such a condition that the 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 the completion of drainage they should be placed in a ' dry atmosphere to start the growth of mould before removing them to the cooler ripening-cellars. 7. Perfect cleanliness in all operations. All utensils —setting-tubs, cloths, straw mats, etc., —must be keot in a perfectly sweet, clean condition. The wooden tubs if neglected will very soon give rise to trouble, and it has been found that the best way to keep them sweet is to scrub them out with frcehly-ground lime, and occasionally bo leave in them some lime-water.