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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 58


TENTHI ANNUAL CONVE+.NTION
holes (levelope, and the only method of judging to what
cxtCn1t these are growinr is by  tapping the cheese andl
noticing. the solidity or tho spongeness of each ch2ese as
ilhdicate(l by the sound.
When sufficiently ripeined, the cheeses are taken  from
the watrm room an(l place(l in a cold room  having a tem-
perature of about 45 degrees P., where they are kept un-
til sold.  While in the warmi room   the cheese puffs up
soiiewliat, and afterwards come down to normal shape
When in tIle cold room.
This curing- of the cheese at different temperatures is
conlsi(ere(d very important. an(l the cheese cellars at facto-
ries as well as at the provi(le(l with three curingo roonis; the
wa riu roomi being heated by hot water pil)es onl which (lanj)
clothes are placed to supply the required moisture to the air.
IMPORTANT OBSERVATIONS.
[rhe two points that seem to require the most skill of
the cheesemaker are first the preparation of the rennet for
coagrulating the milk in the kettle, all(n second (letermining
wleil the cheese should be taken out of the warm curin,
room, The other parts of the process of cheesemaking a C
more or less ineclanical, and(l do not re(quire so much good
ju(lgment in order to inake a gFood quality of cheese.
BUTTER MADE FROM WHEY.
Whey butter of an excellent quality is ma(le by skim-
ming1t1r the whey withl a separator and ripening and churn-
;11g the cream in the usual war.
A series of exl)erinlents were made (luringr the past
year in which the 'separator" process and the  "boiling"
rocess of skimming the whev were compared. The (if-
furence in the yield of butter was not great; the amount
of separator whet butter being 0.57 lbs. per 100 Ibs. whey,
an(l (of boiled whev butter .55 to .50 lbs. per 100 lbs. whey.
The quality of the fresh  separator butter was (lecidedly
better than that of thte whey butter; the former, however
did not retain its goo(l flavor but a few days, and in this
particular was not equa; to the latter.


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