| Show Z RIPENING CHEESE ok aad 4 othar l thai ar 0 D I 1 alc 1 the iff pro leamire S M babcock aud and II 11 L bonell russell publish in hoard hoards Dol dairyman ryman a valuable account of their experiment experiments la in the chemistry and biology ot of rheese ripening it Is ie in the mot most obscure of the operation operations involved in the tb making of dairy product products aud and the professors pro fiori pa per throw throws light on it following an are extract extracts cheese choose li is a nitrogenous sob a stance and Is I 1 therefore susceptible if f many fermentation changes that do bot occur in butter fat ii is oot not suited am a food bedlum for bacterial growth but in even those rich la in fat bacteria multiply very rapidly and ron once to d do so for a long period nf of time when too the cuni curds are pot put to tor aress rc they are firm elastic and insoluble greeir red I 1 cheve as a an article of diet Is i not va tempting but if it the rame nine cord curd li Is allowed to stand under proper condition foe for a considerable period ot of time it loe lose ita its original qualities and bemm pott 14 friable triable aud readily soluble chemically the change which occur occurs Is i a conversion of the insolubly casein luto into soluble pep toned and anti with ibis breaking down of the cawte there ii Is developed the pecullar peculiar flavor that marki marks avrell a veil ripened cheese la in our american cheddar cheese cheow within a fuw days a marked 11 meni of bacteria occurs ix cur those forma forms that aro are able to son muk milk this clam his been bew suppo supposed ped by I 1 ten elch and lloyd to be ahe oie of tie ripening cf of abee bot when culture cultures ot of various gauis of this claas 1 ue are inoculated into wilk by beat no change other than tho asual 1 curing IN to be noted this dasheen been the la to objection to the theory that this CIA clau waa was the beautie ot of the amk lug kluK down chooses thit amnier iu in the course of some experiment experiments with milk to chih ether bad been added we noticed that tho the milk curdled and ua on changes without in acidity thi a fact co 14 colv he am by that ewa M live 11 la in this etherized nilla or AM em ew tain ferment ferments of an I 1 were ere cresent iu in the milk rt fUw digestion the 1 of t lamto into soluble voss da duo to litia agents by further ra were able to and slid show ho th ha p eat in ferment to hose that are found in 09 tb siliment 1 sty tract and that those ly known as an enzymes awo the aso of the tb of maian adix thi this discovery di coTry index in itak wait w a contri b button of 0 I 1 for no ono has ha previously 11 cl aksel hi M milk con tain taint these dige although similar lai ilar ferments am found la in oe bo body I 1 juices and many it alphuns Alt huns 1 I ahw ibe point of try thin thia dis dItico coTtry Tiry N i ath ar hr kater grenter ithe rela lions whim wh 11 i IL rip enius chaug it in thaw 1 t ii it Is war was found ha it lowarl a bly no derwe sit U the ba bar lerial in its check by the addis o ott alj that bid old not destroy the ano of dieci nu organ zed or chemic rhe mici 4 Sven avents ts among the substances auml aeo attim and I 1 ibb I 1 c change bangs wa was of etwas it wai alo also 4 if bo e milk vu as boiled ori wied ed wita a strong destat A ct the products ad wv TI fanned Is so lw pared with those abo that OCE occur UN IB in it dohnal cheese carr ironed that boy wm similar attempt V ts thea made aad to thAt ibe dd by meant of the usual physiological methods it was possible 1 to separate from n rtin extracts tbt that were atla lively I 1 tin ore we taken for the that the he iry nit arc likely to attach themselves to olid solid matter held in and tbt this aluf ira true we expect 41 to and that the ciliate 11 thrown out of the milk daring its it sep would lo 10 relatively richer iu in theeo these substances thun ike the whole milk A them ical analysis anit lyl of slime aud skim milk bowl showed that the change WM was much more snore iu in the ho slime thus indicating that larger quantities tits ot of the ferments wro were present while every analogy showed that those changes etro identical in charac tar with those that occur la in edwiw still we r did not consider oar our ro 10 ut us proved until 1 w va wal froin from milk that had um kept under chloroform chloro the game cajoto WM WAS also 1 kaps in a worsted at acx acte plure phere of thia this Routt hetio for a loag long perfo Irl of time under these conditions bacterial growth WM was impossible 11 and yet such a cheese ripened practically at n fait ai as a normal norm cheese abee kept under fa to conditions it wai was therefore then fore to break dova down the casela entirely without vit hout the aid of bacteria thai thus the be proper texture if t the curds ia in prod need not by the ac no tion of ilia lactic acid organisms or any other form of living germ lat lot by digestion of the caubu canned caused by the auh rent enzymes that ore are naturally la in abo tb lulek other bavo havu failed to note the clieo change changes dwell the h haro al without excel lion relied upon beat boat to destroy the be bacterial life that Is ably o in the fallk such a process kill killo or destroys dei troy the action ot of these fert leott juit just aa us a lolo lolu tiou of fr onetis li hosped iu in its it action it ii in heated 1 by hiir the in milk by I 1 means of an lilio like fiber ether oft the th midith of tho 1110 9 1 unimpaired che cho flavor of u li is au an eu entirely problem kni lot no 0 o far as a the conversion of the bard green gr cn cardl luto soluble ripened cheese li Is these is i DO louger any oy doubt as a to the tb canto cause of this change the most important remit of these tb is 1 the satisfactory exola nation eliat can now slow be b given 1 for the tb br bI raking TAking down of jf the areu cord curd it v oberre bat but ia to addition to this there or N one cr or two that flint night be made the practical beating of the object it ha IRS 1 been keown that filled abere doe vo 1 ripen la in a normal man ver that the f typton y pt of fermentation ii Is far from front tut that which usually wui la its 0 cured 1 in the light of till this new theory bow can tuli tuis bo be ex pla ined filled cheese is i usually rally nude made from operator separator skim milk to which fati fats haro have been added lu in remo Tins ibe tretter at and centrifuge alline a very 11 proportion of the milk enzymes ora re oat out of the milk and si 30 tb taj j cheaper oili oils added to replace the fat tat do not contain theme the cb oh via in i deficient lu in these ferments wl aul therefore way undergo au an entirely different curing process the same oay may la be aid said to be true in part concerning the retarded ripening of kici skim chelso theo then raia again it is possible that tha better lice plug quality of separator cream butter comp tired with the gavi ty product may way be duo due lu in part to the fact that it cout contains Ains lems of these ferments to art act ou on the ilia nitrogenous ele eta ments of the cream albunion albu nien rieu cas casein titi etc and therefore the I 1 iroil ro action of aff flavor flavors prot eld decomposition prod nets veto iii retarded in tho the separator cpa prod net not compared with ordinary dairy but ter experiments ere are now uder under way to whether the of at the slime from milt wilk intended for cheese Is detriment detrimental or bot we have t heretofore reto recommended the th uro vae of n tor for as at a mean means of tho the milk on it tube oat out innumerable lona merable bacteria dirt and all foreign matter it is or ur questionably desirable lei rabla to 1 these ra moved bat but it la Is possible that the limi nation of the mill enzymes may affect the character cf of the curing langa |
