Milk, cheese and butter, a practical handbook on their properties and the processes of their production . very costly and unnecessary remedy. No standard of ripeness seems ever to have been recognised ; butthat one is as necessary as in any other case, there can be no believe that, in view of the general tendency of the processes, thestandard should be D (Colour-plate), and that this is better than alower one would be, with more latitude given for after-fermentation by THE STILTON SVSTKM. 263 usiny less sail. The items to follow will be made consistent with temperatures shoul
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . very costly and unnecessary remedy. No standard of ripeness seems ever to have been recognised ; butthat one is as necessary as in any other case, there can be no believe that, in view of the general tendency of the processes, thestandard should be D (Colour-plate), and that this is better than alower one would be, with more latitude given for after-fermentation by THE STILTON SVSTKM. 263 usiny less sail. The items to follow will be made consistent with temperatures should ranye as in the accompanying table:— .Air. 65 ° F. 55° F- ° ° ° F. and the rennet should be sufficient, with these conditions, to produce acurd of the same firmness as in previous systems in an hour. Here wediffer from some makers, who follow a more advanced standard offiminess ; but Continental experience with kindred systems, shows thatthe best goods are made with curds not exceeding, but falling behind,the Cheddar standard; and some of the most successful Stilton makers. Fig. 146.—Draining Trough. confirm this. The contents of the vat should be kept as closely aspossible to the renneting temperature by covering, and even by usingwater of equal temperature around it if necessary. The proper con-dition being reached, it is w-ell to cut the curd with keen knives, such asthose used in the American system (Fig. 135), thus assisting a little
Size: 2207px × 1132px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
