Milk, cheese and butter, a practical handbook on their properties and the processes of their production . .—The other kind ismade from a mixture of milk and cream,the latter forming one half, two-thirds,or three-quarters of the material as thecase may be. The coagulation may beby fermentation, as in the previous case,or it may be helped by rennet; if thelatter is used, it should be at half theproportion required for Cheddar, for the fermentation should have the chief influence. It should be mixedwith the material when this has reached the L standard (Colour-plate).In either case the process an
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . .—The other kind ismade from a mixture of milk and cream,the latter forming one half, two-thirds,or three-quarters of the material as thecase may be. The coagulation may beby fermentation, as in the previous case,or it may be helped by rennet; if thelatter is used, it should be at half theproportion required for Cheddar, for the fermentation should have the chief influence. It should be mixedwith the material when this has reached the L standard (Colour-plate).In either case the process and conditions will be as before, but withrennet the time of making will be much shortened. The products may now be compared. That of the pure cream willdiffer from the other in its richness, and as a rule this is the favouritewith British consumers. It tends, however, to early spoiling by and consequent rancidity. A little salt worked into itwith the knife, or rubbed over its outside when finished (in which caseAvet muslin should be used for wrapping), will keep it longer, but the S. Fig. 158.—Cream Cheese in Press. 274 MILK. CHEESE, AND BUTTER. flavour is not generally liked. Those made from the mixture are morestrictly cheese-like in texture and flavour; and those made with rennetwill develop the characteristic casein digestion and mellowness. Saltshould be used with these, being mixed with the curd at the rate ofone-eighth to one-quarter ounce to the pound of curd, as the fat pro-portion ranges from the highest to lowest points given. They will be
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
