Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . Cheese Making. prevent further drying out and wrapped in parchment andmanilla paper, and packed in cases about 22 inches wide,SI inches long, and 5^ inches deep, or sometimes in halfboxes 15 inches long, inside measurement. Brick cheese are rarely wrapped in tin foil, except forshipment to a warm climate, where there is danger of exces-sive shrinkage through drying out, unless wrapped. Brick cheese show on the cut surface a few small holeseither of irregular outline, or somewhat rounded
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . Cheese Making. prevent further drying out and wrapped in parchment andmanilla paper, and packed in cases about 22 inches wide,SI inches long, and 5^ inches deep, or sometimes in halfboxes 15 inches long, inside measurement. Brick cheese are rarely wrapped in tin foil, except forshipment to a warm climate, where there is danger of exces-sive shrinkage through drying out, unless wrapped. Brick cheese show on the cut surface a few small holeseither of irregular outline, or somewhat rounded. The cheese contains 40% of moisture or a little more, orless and is thus just on the border line between soft cheeseand hard cheese. (194) Muenster Cheese. The curd is made in thesame way as for brick, but the cheese forms are round,made of sheet metal and perforated. The cheese afterdraining in the hoops are salted like brick cheese, but mustbe kept on one of the flat ends and wooden blocks are oftenused between the cheese on the salting table to keep themin the proper shape, while developing a Fig. 26B.—Muenster Cheese In Hoops On The 1n CHAPTER XXVI. HARD, RIPENED RENNET CHEESE. (195) Swiss. Cheese. In making this and all otherkinds of hard cheese, the curd is heated and well firmed inthe whey before the curd is put into hoops. (196) The Milk Supply for Swiss Cheese. Milk forSwiss cheese is regularly brought to the factory both nightand morning, fresh and warm from the cow, and is made intocheese without delay, twice a day, in several hundred fac-tories in Wisconsin. It is often made once a day, from mixedmilk in Europe. Milk inspection should be carefully done daily (10). Thesediment test, fermentation test, and Wisconsin curd testmay frequently be used in detecting the source of defectivemilk. Abnormal milk is especially harmful in making Swisscheese. (197) The Swiss Making Process and Tools. Acopper kettle holding 2,500 or 3,000 lbs. is used. In the pastit was
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
