OCR Text |
Show CHEESE AND GREEN FEED. Tho Flavor of the Former Markedly InfluenceS' by the Charactsr ' of the Latter. Rape, If fed in limited quantities to milking cows, is ltkoly to Impart to tho milk n taint which will do Imparted to the cheese, and cannot bo ollmlnat cd by any art known to tho cheese-maker cheese-maker at tho present time, say tho dntrymen of tho Wisconsin station. Tho longer tho period of feeding Ih cxtondod, tho better tho quality of tho ch-eso produced with reference to Ma vor, Indlcntlng that tho systems of tho cows t producing tho milk tended to conform to the peculiarities of the feed and thus eliminate at least a portion of tho obnoxious flavors. Tho flavor of tho product from morning's milk, when the fending waft d6no Immediately after milking, was of, n decidedly Improved quality over that from tho evening's milk, whero tho feeding was done shortly beforo milking. Tho body, texture, color and gonoral makoup of tho chooso Is not affected In any manner by the feeding of rapo to milk cows for cheoso making. When cabbage was fed to milk cows, disagreeable flavors wcro always al-ways Imparted to tho cheese, and theso bad flavors woro Intensified as tho ripening advanced. Mill; from cows fod exclusively upon green clover produced cheese having a low, flat flavor which Anally became shaip and repugnant. CIroen forago corn, whon fed to cows, produced on excellent quality of milk for cheese. Tho chcoio wcro of flno tcr.ture, with clean, high flavor at nil stages of the ripening. |