Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . or, which may be due to too sweet or too ripe milk, or toomuch added sour whey, to too dry cheese, to variable temper-atures in the curing room, or to too rich milk with fat. One of our students reports that with the Mar-schall rennet test used in his factory, a milk that tests fiveor six will be sure to give a glaesler cheese, while milk at 33^will not do so. (4) Blown cheese develop too large eyes,which may run together, forming large cavities, and splitting n 154 Cheese M
Cheese making; a book for practical cheesemakers, factory patrons, agricultural colleges and dairy schools . or, which may be due to too sweet or too ripe milk, or toomuch added sour whey, to too dry cheese, to variable temper-atures in the curing room, or to too rich milk with fat. One of our students reports that with the Mar-schall rennet test used in his factory, a milk that tests fiveor six will be sure to give a glaesler cheese, while milk at 33^will not do so. (4) Blown cheese develop too large eyes,which may run together, forming large cavities, and splitting n 154 Cheese Making. the rind, causing great loss, due to too moist cheese, toowarm curing temperature, too little salting, etc. At some factories, blowing of the cheese has beenobserved to begin when 1 to 2 weeks old, and to continuerapidly, until the cheese become spongy and crack open whenless than a month old. Total loss of such cheese may beavoided by placing them very early in cold storage at 34degrees or a lower temperature. The cause in several suchcases has been traced to a foul, yeasty condition in the whey. Fig. 29.—Bloated Swiss Cheese. A yeasty fermentation in the whey tank causedthis bloating. As soon as the maker began steaming the whey in the tank no moretrouble of this kind occurred. tank, so that the patrons cans used for carrying 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
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Keywords: ., bookcentury1900, bookdecade1910, bookidcheesem, booksubjectcheese
