AGRICULTURE, DAIRYING, &c.

Taranaki Herald, Volume XLIV, Issue 10329, 10 June 1895, Page 4

AGRICULTURE, DAIRYING, &c.

OHfDDAR CHEESE MAKING. AUTUMN DIRECTIONS. j Milk in the autumn is usually sweeter and in better condition than in summer, so tint the heat may be applied sooner or when it is being rerfcived into the vat, care being taken to have it stirred carefully all the while the steam is goinsc on. Heat to 86 deg., then apply the rennet test to ascertain the condition of the milk, and if f oand too sweet for 'ho app'ieation of rennet, nse some clean flavoured starter. Set vats at that stage of ripeness which will ensure thorough cooking of the curd before the removal of the whey, which takes ordU nary three nOurs from the time the rennet is added nntil it is all removed nnd curd showing $ inch acid. Enough , rennat should be used to eauae perfect coagulation in from 40 to 45 minutes Wh?n reidy for cutting, start by usipg the horizontal knife first and cut continuously until completed.

After the catting is completed the rurd should ba stirred very carefully for 10 or 15 minutes before any heat is applied, then raise the temperature gradually to 98 deg., takin< about 45 minutes to do so.

Stir the curd carefully all the while steam ia going on and f -r some time after the desired temperature has been reached to prevent mat ing and to ensure a more nniforra and thorough cooking.

Remove the whey whan the curd thows \ inch acid. Drain well by hand, stirring before' allowing to mat, and when matted sufficiently, cut or break into convenient strips, and turn them over occasionally, reversing th 3 position of the curd each time. Piling may be allowed at this stage twn or three deep, but nevt-r allow any whey to gather in pools on or around the curd. If this is noticed at any time, the curd should be opened out at once and whey allowed to esrape. Xe a p up the temperature to not less than 94deg,untiL grinding. When curd feels mellow and will pull apart in flakes or show 1^ to 1£ inches of acid, it should be put through tbe curd mill. Stir and air well immediately after milling and at intervals to keep it from matting antil ready for the salt.

When the curd is well matured and has a velvety feel and a buttery appearance, the salt may be applied. Use at the rate of 2| lb to 3£ per 1000 lb. milk, varying the quantity to the amount of moisture in tbe curd. The temperature at this stage should be about 86 deg. The ourd may be hopped and put to press in from 15 to 20 minutes after the salting is done. Apply the pressure very slowly at first, or until the whey begins to ran Eomewhat clear, when all the pressure can ba safely applied.

Allow the cheese to remain in the press not less than 45 minutes before taking out to dress.

fee that tbe dressing is done neatly. Do not allow any wrinkles to remain in the bandage, but have it drawn up smoothly and laid over each end about Of inch . Use clean, sweet cap cloths, one on each end of tbe cheese, and have them laid on smoothly Only pure, warm water should be used in bandaging-.

A starter is some mi'k in which the lactic acid has be n allowed to develop. In usinga starter, first provide a suitable can or vessel for holding it in. • A can-similar to the ordinary cream gathering can will do, having doubie walls with hollow space between. It should have two lids, one fitting closely inside of the can with a fiange to keep it from going below the shoulder, and the other covering over all and fitting close to the outside. In preparing the starter use the best cared for milk that comes to the factory ; milk that has be»n well aired and free from any foreign flavours (it is beat to Uae the same suppliers milk). Save cut, say. 20 lb for each vat at a temperature of 75 deg., then take about I Ib of the previous days starter fort-veryr t-very i& or 30 lb. fresh milk sa ved, mix all thoroughly and allow to stand for, say one hour, then add about as much water as there is milk. Stir well cover up clos?, and eet it where it will not b& disturbed until required for use. To use, first break it up fine by stirring in the can, then take out what is required, pouring from one pail to another a few times, when it will have a creamy consistency and be ready for use.

Be sare of tbe condition of the milk before adding the starter, which may be ascertained by applyinz the rennet test. It may be used with advantage at ail times with gassy milk, and in cold weather when milk is b«-in'4 delivered at the factory very sweet. II ie is known for a certainty that all the milk being delivered into the vat is perfectly sweet, a little may be added on the start, but tbe balk should always be kept oDtil the application of tbe rennet test to ascertain the I condition of the mils. Do not run the rennet test so low by 3 or 4 seconds when ufhing a starter.

While a good clean flavoured starter is an advantage), a poor flavoured one should never be used under any condition, foj it will spoil- the flavor of the whole vat