. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. Swiss Cheese—From Milk to Cueing Cellar. 145 281. Use of a Starter. Swiss makers generally use a homemade rennet, which is made up by them each day by soaking strips of rennet in whey. It is even claimed that commercial rennet extract is not as good as the whey rennet, as the eyes cannot be obtained with it. The explanation for this probably is, that the whey used acts as a starter which supplies the necesary acid in the milk to make the rennet expel the whey sufficiently. At the same time gas germs may be added wh
. Cheese making; cheddar, swiss, brick, limburger, Edam, cottage, Cheese. Swiss Cheese—From Milk to Cueing Cellar. 145 281. Use of a Starter. Swiss makers generally use a homemade rennet, which is made up by them each day by soaking strips of rennet in whey. It is even claimed that commercial rennet extract is not as good as the whey rennet, as the eyes cannot be obtained with it. The explanation for this probably is, that the whey used acts as a starter which supplies the necesary acid in the milk to make the rennet expel the whey sufficiently. At the same time gas germs may be added which will make a niszler cheese (276). Freu- denreich has shown that the lactic-acid germ is desired in mak- ing good Emmenthaler. By using a commercial rennet extract, after adding a good lactic acid starter, a cheese with a good de- velopment of eyes can be obtained. As this is being done in ac- tual practice it shows that the idea, prevalent among Swiss makers to the extent that it is almost a law is incorrect, that good eyes cannot be obtained with commercial rennet extract. The amount of starter required will not be as much as for Ched- dar cheese (113).. Fig. 68.—Cheese kettle in a Swiss cheese factory near Monroe, Wis. The kettle hangs on a heavy wooden crane. The front of the fire place over which the kettle hangs also hangs on a crane and can be swung out so that the kettle can be swung away from the fire. The opening below the grate will be seen in front of the kettle. The round cover is dropped over the top when the kettle swings forward. 11. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Decker, John Wright, d. 1907; Woll, F. W. (Fritz Wilhelm), 1865-. Madison, Wis. , Mendota Book Co.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcheese, bookyear1913
