Archive image from page 598 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 346.—Butter-kneading Board. spatula. The lids of the boxes are then soldered on, and afterwards painted and supplied with a label. The house of Busk & Co. alone exports no less than 2,500,000 lbs. of butter jier year, packed in 1 lb., 2 4 lb., 8 lb. and larger tins. 69 Export Cheese.—IXxa skimmed milk is heated to 90' Fahr., and per cent, of quite fresh buttermilk added. Tiie buttermilk must not be heated along with the sk
Archive image from page 598 of Dairy farming being the. Dairy farming : being the theory, practice, and methods of dairying dairyfarmingbein00shel Year: 1880 Fig. 346.—Butter-kneading Board. spatula. The lids of the boxes are then soldered on, and afterwards painted and supplied with a label. The house of Busk & Co. alone exports no less than 2,500,000 lbs. of butter jier year, packed in 1 lb., 2 4 lb., 8 lb. and larger tins. 69 Export Cheese.—IXxa skimmed milk is heated to 90' Fahr., and per cent, of quite fresh buttermilk added. Tiie buttermilk must not be heated along with the skimmed milk, otherwise the cheese becomes bitter. Colour and rennet are now added, the wooden tub into which the milk Fig. 347. Butter in Can, Fig 34',P. Bl'TTEli IN C'.UI. has been poured from the kettle in which it has been heated is covered np, and the curd cut very slowly after twenty-five minutes, when the coagula- tion should be perfect. With the ' lyra,' an instru- ment consisting of a wooden frame spanned with brass wire, this cutting up is done first in one direction and afterwards in the other. For ten minutes this is continued, and then half of the whey is drained off. Now the movement of the lyTa is accelerated to get the curd broken up into pieces of equal size. When this is done the curd is allowed to settle a few minutes, and then the whey is drained off as much as possible. Now enough of the curd is taken to fill one of the roimd wooden forms (Fig. 350) which are in use, and thoroughly kneaded for a few minutes in it. After this the curd is pressed with the palms of the hands, so that the whey which has collected can be poured off (Fig. 351), and the form will then only be half full. The upper layer is now loosened again with the fingers (Fig. 352), and more curd is added and kneaded until the form is nearly full. A cover is then put on the form and weighted with about 20 lbs., and the cheese frequently turned. After twelve hours it is laid in strong brine
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