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Southern Wisconsin Cheesemakers' and Dairymen's Association / Proceedings of the tenth annual meeting of the Southern Wisconsin Cheesemakers' and Dairymen's Association held at Monroe, Wisconsin, Thurs. and Fri., January 27 and 28, 1910
(1910)

Farrington, E. H.
A visit to the Ruetti-Zollikofen dairy school,   pp. 54-62 PDF (1.5 MB)


Page 57


SOUTHERN WIS. CHEESEMAKEFKS & DAIRYNI'N'S ASS'.N 57
make ragged instead of smooth holes in the cheese.
Another point on which lie seemns to l)e very positivt Is
that the best quality of Swiss  cheese  cannot be iiiade
from milk testing over 3.(, per cent fat. Milk testing froin
3.0 to 3.3 per cent fat is preferred, anti richer mnilk is
usually skimmed to this test before mnaking cheese.
Each kettle of milk is tested dailvy b the fernme tltation
test. One sample is tak.eli of the fresh milk as soonl as
it is poured into the kettle and another immediately aflter
the rennet is added. These test tubes of milk are placed in
a constant temperature oven which, at the school, is healt-
cd by a number of electric lights that -are automatically
turne(l on or off as the temperature rises or falls aithove
or below 100 degrees F. Tihe tubes are held at this teim-
peratture for 24 hours but tiley are first examlin i after
twelve hours.
Thle appearance of the sour milk    or curtl in the
tubes, after souring naturally at this teml)erature, -ives
a good idea of the quality of the cheese that may     be
expected in SO far as the purity of the milk is concerned.
A record is madle of the apliearalice of the curd in the
tul)es; the description being  i(ldd ly a compal)arison with
photographic reproductions of various forms of good, bhad
and indifferent curds that have been observed ind printed
on a chart.
A box similar to the remnet digesting outlit is puovid-
ed for making   these  fermentation tests of the milk at
factories, and it is extensively used, especially b) foni-er
students of the dairy school.
CURING THE CHEESE.
The cheese curing rcoms are located    in a special
building. All the cheese passes through three roomu~s dur-
ing its curing period. When taken from    the press the
green or fresh cheese is placed in the salting roomn, whlere
it is kept for about ten days at a temperature of 45 to 53
degrees F. for four to six weeks, according to the rate at
which each cheese ripens. While in the warm    rconm the


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