| MILK. | SALT. | MILK. | SALT. | ||
|---|---|---|---|---|---|
| lbs. | lbs. | ozs. | lbs. | lbs. | ozs. |
| 25 | 0 | 1 | 1,000 | 2 | 8 |
| 50 | 0 | 2 | 2,000 | 5 | 0 |
| 75 | 0 | 3 | 3,000 | 7 | 8 |
| 100 | 0 | 4 | 4,000 | 10 | 0 |
| 200 | 0 | 8 | 5,000 | 12 | 8 |
| 300 | 0 | 12 | 6,000 | 15 | 0 |
| 400 | 1 | 0 | 7,000 | 17 | 8 |
| 500 | 1 | 4 | 8,000 | 20 | 0 |
| 600 | 1 | 8 | 9,000 | 22 | 8 |
| 700 | 1 | 12 | |||
| 800 | 2 | 0 | |||
| 900 | 2 | 4 | |||
TABLE
For Salting at the Rate of 3 lbs. 2 ozs.
to 1,000 lbs. of Milk.
| MILK. | SALT. | MILK. | SALT. | ||
|---|---|---|---|---|---|
| lbs. | lbs. | ozs. | lbs. | lbs. | ozs. |
| 20 | 0 | 1 | 1,000 | 3 | 2 |
| 40 | 0 | 2 | 2,000 | 6 | 4 |
| 60 | 0 | 3 | 3,000 | 9 | 6 |
| 80 | 0 | 4 | 4,000 | 12 | 8 |
| 100 | 0 | 5 | 5,000 | 15 | 10 |
| 200 | 0 | 10 | 6,000 | 18 | 12 |
| 300 | 0 | 15 | 7,000 | 21 | 14 |
| 400 | 1 | 4 | 8,000 | 25 | 0 |
| 500 | 1 | 9 | 9,000 | 28 | 2 |
| 600 | 1 | 14 | |||
| 700 | 2 | 3 | |||
| 800 | 2 | 8 | |||
| 900 | 2 | 13 | |||
We presume the method of using these tables will be plain enough to most cheese-makers. But we will give a single illustration. Supposing the batch of milk to be 4,640 pounds, if we wish to salt at the rate of 3 lbs. 2 ozs. to the 1,000 pounds of milk, we look at the column indicating the quantity of salt for a given number of thousands, and find that 4,000 pounds of milk require 12 lbs. 8 ozs. of salt. Referring to the other column, we find 400 pounds of milk require 1 lb. 4 ozs. salt, and 40 pounds, 2 ozs. Add these together, and we have 13 lbs. 14 ozs. as the quantity of salt required for 4,640 lbs. of milk. If desired, a table can be made out, with little trouble, that will show the quantity of salt required for any given number of hundreds of pounds of milk likely to be contained in a single vat.
CHAPTER XIX. TAINTED MILK.
The most abominable of all things in a cheese-factory is tainted milk. It means floating curds, "huffy" cheese, bad flavor and poor prices. Yet, as milk is now managed, most factories will, in hot weather, get occasionally caught with a mess of tainted milk. There are hard work, anxiety and unsatisfactory results in it for the cheese-maker, and dissatisfaction and small profits for the patron. Such things never ought to be; but, when such a catastrophe happens, like other disagreeable things, it has to be borne and the best made of it that circumstances will permit.
We know of no way to make good cheese out of tainted milk, and have had comparatively little experience with it—though quite as much as we desire. But from our own knowledge and what we can learn from the experience of others, if we had a tainted mess of milk to work up, we should heat it up as soon as possible, cut the curd fine, cook it thoroughly and develop the acid as much as we thought the curd would bear and stick together so as to bandage well. If we had another batch, in which the whey was all right, we would draw off the whey from the tainted batch as early as possible and add whey from the sweet batch to the tainted curd, to cook it in. If not, as soon as cooked, we would draw off the whey and allow the acid to develop in the curd. We presume sour whey added to the batch would be an advantage in developing the acid, and acid is what seems to be needed to check the decomposition and further tainting of the curd. An extra quantity of salt would doubtless be an advantage in stopping further taint. The curd should be cooled to the temperature of the atmosphere, and well aired before being put to press, and the pressing should be thorough.