OCR Text |
Show nCNNET AND CHEESE CUniNO. Tlie I nert fjumilltr or llennel 111. on f her.e Out Inc. The. experiments which have liecn mndo uuder my rujierviilou Indicate that tho larger the quantity of renin l which It uteil to oongulate the milk the Inrgi r w 111 lie the percentage of mol.t tiro retnined with the fat and casein In thoUiemo. lu caw where the largir percentngo of mnlttiiro lint lieun reduced to that In cheeto mule from similar milk by tho ueo of H smaller uunitlty uf reunit, the etittng In both late pro-greeit pro-greeit nliont equally, Tho reduction in thoqunntityof melt-titro melt-titro a ell -ctwl by stirring tho curd to n slightly drier condition, or b) tho addition of a larger quantity of sail. Tho experiments lu tho 111 of different differ-ent quahtitii of rennet wcro for the purpose of Inducing cbcesemikcrs to uto tnoro rennet In ordirtoccuroan inrllcr nnd sjiceillir stpnratlon of thu moltluro (or w he)) nut of tho curd. During the hot wcnthirnf summer every ev-ery cllniatlo change I an Increaseil lntnaco to tho keeping qualities of hit'so. Hi cry ngent which bring nlwut n dry condition of tho turd (w itliout injury) in-jury) lieforo tlm mid deulopnient of tho curd lint mado much progrest effectually ef-fectually counteracts tho tindency t ward early decay. In my estimation tho curing of chocio I n consequence of firmentntlnii. Tbo ngent of that rerun rer-un Illation doe nr pear to bo either ten net or tho liacUrla of laitlo fi riKnt. Tho action of tho latter would bo to luako tho thormo progressively sourer. I nm unublo to tlcHun thr preclso nntnroof tho fermentation which pro emit concurrently with tho cnrlng. Iteci'nt lineatigatlon) bydirmun Uic-ti Uic-ti rlulnglst rciiullho fact that tbo mini-liersof mini-liersof Iwcloilnlnughi n suuill qunnllty of iletmo becomu prodigiously gn nti r ml tho curing progrosset. They smrn lo multiply with greater rapidity In soft or luoltt cheeto limn In tliuxo whlihnro cotniiarnt Ivoly dry nhd ijlono mi ated. Wo know that iwft, moUt rhoi nre fnttir than dryclieeso from the same milk in 1.1 at tho sumo teinpernturi Tliercforo It Iwltheilto make n rapid curing cliceso 1 would ndo)it nirli a mitho.1 na would lie certain to lono more inulatmo In Iho chrce If I wanted to make n loiu Let ping ilneo I would use method to got ril of Hid molaturo and iiml.e a inoio ionict chelate. Tho fconomi nf n lalgor uto i( rennet lu lut weather riiuit leterynp-paiout leterynp-paiout to tho hkillod cheetemuker, when Very often it I necetnar) lo so, mo quits, longnlatlou, or, In olhor words, get nhcad of the lil'tlnluif tlm leriiiout lu tin) lullli. 1'iofeuor Itoberlaou In llaird'a Daitjiiun, |