LARD CHEESE.

Globe, Volume XXIV, Issue 2638, 21 September 1882, Page 4

LARD CHEESE.

The following article on this subject, from the pen of Mr H. A. Willard, is taken from the columns of the “ Rural New Yorker (Several years ago a patent was taken ont for an improvement in skimmed cheese. It connoted mainly in adding to skimmed milk a esrtoio proportion of fat which was thoroughly minglsd through the milk and the mass then set with rennet, so that the coagulation was perfected in from eight to ten minutes. The object sought was to supply Hie cheese with enough fat to make it mellow and palatable, and by substituting a cheaper fat than that removed from the milk In batter to so improve the skimmed milk that it oould be turned into a fair merchantable product. To do this successfully the fat must do properly emulsified in the liquid, and the ooagulation perfected so as to hold the fat distributed through the cards in minute ■articles, similar to the condition in tbe batter is held in card* is coagulated and cheese. The original idea dreamery and take off it into first class butter, into tbe market and purHfasing a low grade of butter at a low price. End purifying it, to substitute this fat in part Efor the original batter removed from tbe Pnsilk, and thus get a good product and a fair profit out of both the batter and cheese made from the same milk. It was soon fonnd, however, that oleomargarine oil, or fat, coaid be used in the same way as the purified bntter oil and with less trouble and expense. When this article began to be used freely at certain factories for the improvement of skimmed caiik, I visited tome of the establishments, and as a convenient way of designating the product, named it “ Oleomargarine Cheese.” By this name the product became widely known, though the inventor, or originator of the idea, had intended to call it au “ improved skimmed cheese.” How, although a very fair article of this kind of cheese was made at some of the creameries, there was always more or less difficulty in emulsifying tbe fat with the ikimmed milk, and it has never been conveniently and properly done until quite recently. This trouble is now overcome by the invention of what may be called the "Cooley Lerd-cream Centrifuge,” a machine for making “ artificial cream ” from skijgmad milk and fata. Ihe invention may may bs briefly described as a small metal cylinder having thousands of points cat upon its surface in spiral course*. It is enclosed in a shell and arranged so as to make from 2500 to 3000 revolutions per minute. The skimmed milk snd melted fat enter this machine together at the bottom, and under this rapid revolution the fat is out into minute granules, which are surrounded or encased with a pellicle of skimmed milk, presenting the same general appearace and characteristics as the bntter globule in milk—thereby forming a very perfect emulsion. The artificial cream thus obtained ia immediately added to the mas* of skimmed milk in the vat, where it is stirred so a* to be evenly incorporated through the mass, and the whole ia then set with rennet and quickly coagulated. The process for making tho cheese, alter coagulation is perfect, is very similar to that for making the ordinary whole-milk cheese of the factories. Either lord or oleomargarine can be used to supply the fat, and under careful management and proper manufacture, a cheese is produced which in texture snd taste is not readily distinguished from cheese made from whole milk. I do not mean to say that this improved skim cheese ia equal to the finer descriptions of wholemilk oheeee, but I have seen specimens that were mellow, palatable, and to all appearances not inferior to mneh of tbe second grade cheese of whole-milk factories.

What is to bo the result of this discovery is a question now of deep interest to dairymen and the trade. On the one baud, it is said the improved skimmed cheese utilises to the best advantage the skimmed milk, and will furnish consumers with a palatable article of food at a low price. Its manufacture takes from the trade a certain quantity of poor skimmed cheese, and therefore benefits the trade by decreasing the production of tongh “ white oak skims,” while at the same time consumption is promoted by having a palatable article furnished at low price. On tho other hand, it is contended that as ‘the profits from milk turned into batter, and large cheese are much more than can be realised from it when made nto whole milk cheese, many of the whola-milk factories will be turned into creameries and go to making lard cheese j that the manufacture of lard cheese will create distrust abroad as to the make of all American cheese, and thus damage our export trade ; that lard cheese should be properly branded &nd sold under its own name, and cot palmed off on consumers as genuine whole-milk goods. I may remark in conclusion that I do not believe in deceiving consumers as to tbe character of food offered in the open market. If lard or oleomargarine cheese is palatable, wholesome, and nutritions, let it be sold under its own name, and without any deception as to its manufacture. If it has good qualities that recommend it, let it honestly and honorably enter the field of competition with other varieties, and thus win its laurels.

"I* the muter at home ” cried a fine mtiemao si he tapped with his riding whip i the counter of a well-to-do tradesman s op in a country town. “Mr Q is not ; home," replied the wife with offended •nity. “ Ob, I see j the lord’s abroad, but vaster'* at home.”