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