American farming and stock raising, with useful facts for the household, devoted to farming in all its departments . r£flGUSCh,AL£AK^>- 8TEAM CHEKS. THE DAIRY. 1083 WTien tlie weather becomes warmer we use the milk with one mess skimmed, and thenthe temperature would be at 82° and heat up to 92°, keeping to this temperature. Themilk would require thirty-five minutes to coagulate. We are accustomed to have coagulationoccur sooner than some factories, as some let it run an hour, or even an hour and tenminutes. By scalding as low as 88°, the curd keeps soft and the acid is developed before the
American farming and stock raising, with useful facts for the household, devoted to farming in all its departments . r£flGUSCh,AL£AK^>- 8TEAM CHEKS. THE DAIRY. 1083 WTien tlie weather becomes warmer we use the milk with one mess skimmed, and thenthe temperature would be at 82° and heat up to 92°, keeping to this temperature. Themilk would require thirty-five minutes to coagulate. We are accustomed to have coagulationoccur sooner than some factories, as some let it run an hour, or even an hour and tenminutes. By scalding as low as 88°, the curd keeps soft and the acid is developed before thecurd becomes solid. We use more rennet, less salt, and less heat when making skim-milkcheese, than without skimming the milk. The salt is applied upon the slightest appearanceof the acid. We use it at the rate of one and one-half pounds of salt to the thousandpounds of milk. The appearance of the cheese after coming from the press must be theguide to the temperature, and according to the appearance of the cheese is determined theplace upon the shelves. The curd should be put to press as soon as convenient after grinding,and before it gets too
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectagriculture, bookyear
