The Principles of Modern Dairy Practice from a Bacteriological Point of View (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1894 Excerpt: ... CHAPTER m. NEW-METHOD CHEESE-MAKING. The fact that fermentations will always take place in the cheese no matter what the method of manufacture followed, would at first thought seem to indicate that there can hardly be auy improvement in conducting the cheesemaking on a systematic basis. "Fermentation-starters are found everywhere, and we cannot force forward the fermentation wanted "--these are the arguments with which old-method cheese-makers try to silence the efforts of improvement. Several facts are, however, now known which throw a doubt on the correctness of these assertions. The example just given of the mass-infection introduced at the German cheese-factory shows the possibility of a rational system of cheese-making. The same objections were offered against the use of pure cultures in other fermentation industries, and these have here been shown entirely feasible. In the making of sour-cream butter the old method of spontaneous ripening of the cream had to yield to modern methods of using starters or pure cultures, and in the manufacture of beer the progress made by the introduction of modern methods has been equally pronounced. We cannot overlook the fact that the manufacture of cheese is considerably more complicated than the industries just mentioned, but, on the other hand, practical laboratory experiments have already shown that the case is not hopeless. Instead of following the method of controlling the fermentation processes in the cheese through a " mass-infection," another may be practised which leads to a more successful result, viz., the introduction of pure cultures, the milk being pasteurized and strict cleanliness being observed throughout the manufacture. The main points in this method of manufacture, which we may call newmethod chee...