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New Process In Cheese-making

New Process In Cheese-making image
Parent Issue
Day
14
Month
April
Year
1881
Copyright
Public Domain
OCR Text

The Utica Ilerald of a recent date describes a new method of Hnanufaeturing cheese from skimmed milk vvliicli is deservingof some noticr. Mr. Burrill, of the fnni of Whitman & Bnrrill, who are large manufacturera of clieese, is desirious of tesLing all improveinenta in dairy processes, and thin new plan of rnaking skimmed milk cheese is one of his experimeiits. The clieese thus made are designed for exX)rt into the West Lndies and other ropical countries where cheese rich in creani cannot be carried. The procees s thus described: "ïhe cheese vat contained milk that ïad been set for 24, 36, 48 honrs, and the cream taken eñ' as closely as it could be gathered. The proportion " . t ■- i I . ï ai A -i i i r-. fa. vvere í35 lbs at 'i hours, 425 lbs at 3o hours, and 547 lbs at 48 turara, making 1,504 lbs in all. This included the buttennilk, which amuunted to about 300 lbs. The skimmed milk was heated to 82 degrees, the buttermilk was poured in and mixed well with it, and the whole was then allowed to stand until the entire mass was properly acid, as it isconsidered that thoroughly sour milk makes better clieese under this process than sweet. It was then heated to 86 degrees, and at this point the anti-bufüng extract, which is the peculiar feature of the process, was added in the ratio of one ounce to 100 lbs of milk. This extract is composed of an alkali, which changea the milk from sour to sweet, and antiseptic which acts as a preserver. For ten minutes the milk was continually stirred in order to have the extract thoroughly distributed tlirough it. Then the requisito amount of Ilansen's extract of rennet was added and in 11 minutes the milk began to thicken, and in 25 minutes it was ent. The heat was then increased to 88 degreas, tliis batch being intended for a southern market, althougli ordinarily it would be scalded at 94 degrees or 95 degrees aecording to the weather. As soon as the curd was well separated trom the whey, tlie latter was drawn off, leaving the curd perfectly sweet. The object then was to get it to press as soon as sutiieiently cool, and the temperatura was reduced to 70 degrees by pouring on cold water. The curd was then salted, 3 lbs to the hundred, wliich was rapidly but evenly mixed n, and then it went to press. It is considerad of more importance to put lie curd to presswhile still sweet, than .o have it thoroughly drained, as the vliey wlU be squeezed cmt in the preae. The most striking peculiarity of this rocess is its positive contrast with the old method. Instead of working a weet niilk up to an acid standard, it educes sour milk to a perfectly sweet curd. The alkali ased to effect this r&ult is potash, a substantie that is taken ut of niilk along with the cream, and s as essential to its fnll value as any other constituent. Of conrse there is ilways more or less fat which is not aken out of the milk by skinnning, UH-1 it is claimed that the alkali -sa)(nilies" tliis fat so that it will not beome rancid upon exposure to the ataosphere. During nearly the wfaole )rocess, before setting andafter outting ,he niilk and then the curd is kept iu a state of agitation by the hands and anus of the men working it. (Oio curd nill was used, Mr. Jocelyn claiming ,hat he could make a better, liner, and inore even curd by hand than he could )y the use of a mili. The extract Jone gives a ricli color to the niilk, ut where a deep color is desired annattoine is addcd in the proportion of ibout 11 draehma to 109 Ihs of niilk. It remains to arive the result of itionsupon the batch oí milk of which we have been speaking. Fromthisl,540 poumls of milk there was made 50 Iba of butter and 146 Iba of eheesft The average would be 1 11 of butter to 25J lbs of milk. and 1 lb of eheese to lü";M0 lbs of milk. 'l'lüs yas in the liitter part of October. Mr. Burrell was Belling his butter at 32c por lb, and at the rate at which the cheese lias sold during the past saiunier it is safe to say tliat this vvill bring lic, when it is ready for market. The total value of the producís of this milk would therefore be $;16.71, or ui average of $2.44 per 100 lbs of milk - almost doublé the amount reoeived by the patrons of out cheese factories."

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Subjects
Old News
Ann Arbor Democrat