Kirchner states that the humidity of curing-rooms should not, in general, go below 80' or above 95°. Temperatures from 50°-70° F. are preferable in the curing-room. The following temperatures and percentages of humidity are recommended by Martiny: In the interior of our continent it is somewhat difficult to obtain as much moisture in the air of curing-rooms as is represented by the preceding figures; the relative humidity of ordinary curing-rooms in this region, therefore, but rarely goes over 60°. A higher degree of humidity may be obtained by hanging wet sheets of canvas in the curingroom (Decker), or by similar devices, as described in the thirteenth ann. report of Wis. Experiment Station. Self-recording thermometers are to be recommended for use in curing-rooms. For observation of relative humidity a wet and dry bulb thermometer, a Mittchoff's hygrometer, or a Lambrecht's polymeter may be used to advantage. Any of these instruments may be obtained through dealers in chemical glassware or dairy supplies; the prices range from $8 to $30. TABLE SHOWING THE RELATIVE HUMIDITY IN THE AIR OF CURING-ROOMS. (KING.) DIRECTIONS.-Notice that the table is in three column sections. Find air temperature in first column, then find wet-bulb temperature in second column, same division. In third column opposite this is relative humidity. Example.-Air temperature is 50°, in first column; wet-bulb is 44°, in second column, same division. Opposite 44° is 61, which is the per cent of saturation, or the relative humidity of the air. Caution.-Fan the bulb briskly for a minute or two before taking reading. HUMIDITY IN THE AIR OF CURING-ROOMS.-Con. 35 Flavor: nutty, buttery. 25 Quality: mellow, rich, melting on tongue. 15 Texture: solid, compact. 15 Color: natural-like, even. 10 Make: remainder, due to good making, as cleanliness, salting, perfect rind, etc. ΙΟΟ V. CHEESE. HOW AMERICAN CHEESE IS MADE. By JOHN W. DECKER, of Wisconsin Experiment Station, Author of "Cheddar Cheese Making." A. Factory or Cheddar Cheese. As soon as the milk is received at the factory it is heated to 86° F. and a rennet test made.* If the milk is not ripe enough it is held till the proper acidity is reached. If the milk is very sweet a starter of sour milk is added to hasten it. The milk should be set at such a ripeness that there will be one eighth of an inch of acid (fine strings) on the hot-iron in two hours and a half from the time rennet is added. If the cheese is to be colored the color is added just before setting the milk. When it is thoroughly stirred in, we can add the rennet. The amount of rennet to be used depends on the kind of cheese desired. If a soft fast-curing cheese is wanted, enough rennet is used to coagulate the milk in fifteen to twenty minutes; if a slow-curing cheese, enough to coagulate in thirty to forty-five minutes. It is stirred in thoroughly in four or five minutes and then the dipper is run lightly over the top, to keep the cream down till the milk begins to thicken, when a cloth cover is spread over the vat and the coagulation allowed to continue till the curd will break clean over the fingers. *The Monrad rennet test is recommended. It consists of a 160 cc. tin cylinder for measuring the milk, a 5 cc. pipette, a 50 cc. graduated flask, and a half-pint tin basin. The rennet is measured with the 5 cc. pipette and delivered into the 50 cc. flask, the rennet adhering to the pipette being rinsed into the flask with a little water. The flask is then filled with water to the 50 cc. mark, and the solution mixed by shaking. The milk, the temperature of which should be 86° F., is measured in the tin cylinder, emptied into the half-pint basin, and 5 cc. of the dilute extract is measured into the 160 cc. of milk, and the number of seconds required to curdle it noted. If a few specks of charcoal are scattered on the milk and the milk started into motion around the dish with a thermometer, the instant of curdling can be noted by the stopping of the specks. They will stop so suddenly as to seem to start back in the opposite direction. The Marshali rennet test is a very convenien: device for ascertaining the exact moment of coagulation. |