Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ying home whey,become infected, and if not thoroughly washed, infect themilk, and the next days cheese. Pasteurization of the wheytank, by running in steam, up to 155 degrees, has beenfound to stop such loss immediately, at several factories. Blown cheese are sometimes thought to be due to feedingcorn silage to cows, but at numerous factories where no suchtrouble occurred, it was found that silage was freely and reg-ularly fed, without bad effects. Hard, Ripened Rennet Cheese. 155 At th
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . ying home whey,become infected, and if not thoroughly washed, infect themilk, and the next days cheese. Pasteurization of the wheytank, by running in steam, up to 155 degrees, has beenfound to stop such loss immediately, at several factories. Blown cheese are sometimes thought to be due to feedingcorn silage to cows, but at numerous factories where no suchtrouble occurred, it was found that silage was freely and reg-ularly fed, without bad effects. Hard, Ripened Rennet Cheese. 155 At the Wisconsin dairy school, during 1915 and 1916,block Swiss cheese, made on 50 days from the milk of cowsfed silage daily with hay, but no pasture, showed no tendencyto bloat. The imported Swiss cheese which reach this country arehard, whitish, and short, and not at all elastic, but wellsalted and cured. The domestic make of Swiss cheese isoften sold and eaten in an uncured condition, very elastic andrubbery, yellow in color, with no salty taste, and little or noflavor. This is an injury to the Fig. 30.—Fine Quality Swiss Cheese. The uniform size and even distributionof the eyes seen here is characteristic of the best Swiss Cheese- No. 1 cheese in the market have good flavor and salt,eyes of the right size, evenly distributed, and doughy texture,neither sticky nor too dry; but if the eyes are right, the restis likely to be satisfactory. No. 2 cheese in the market include glass, niszler, blind, orthose with uneven, or abnormal eyes, if not split open. No. 3 cheese include any with surface openings, causedby rats, mice, flies, bloated cheese, or having decayed spots. While the price of No. 1 Swiss cheese is always high, yetmany factories are unable to produce always No. 1 cheese, 156 Cheese Making. so that the full price is not always obtained. On account ofthe large amount of curing room work, and the necessity formaking cheese twice daily, morning and night, Swiss f
Size: 1905px × 1311px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
