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a*hMr*L0iORTER ON VBRHTO CHEESE FACTORY; LEARNS THE PROCESSMR. KNECHT, MAN AO ME, ARTIST IN HIS CHOSEN FIELD.r.IsOnly Fresh MUk Used la Making ChMW. Whey Rctanwl to For Feed. Anticipate HigherPor Parmcr'a Milk. -CowtrIfAn Inquisitive reporter, find* the new cheese factory intereetin*. In An Interview with Mr. Ed Knecht the process making was roughly sketched.It Is necessary that the milk roach the factory sweet and clean. It ie not possible to make cheese out of sour milk. “1 have no use for sour milk. said Mr. Knecht, Farmers who sell milk to the factory must take good care that the milk remains sweet.When the milk arrives at the factory, being brought In by one of the eight or more trucks that gather up, It lmm»*f dlately goea to the pasteuriser. This is sn elaborate piece of machinery made by Mr. Knecht himself, and Is one of the finest made. The pasteurised milkis then cooled and carried by pipes intothe large vats where the actual process of cheese making begins. These vats hold approximately 3000 pounds of milk which is about 250 gallons. There are now three of these vats in the factory and a fourth (me la ready to be Installed when the need arises Making American dream ChaserAn arrangement of steam pipes under the vats does the cooking and the milk must be watched constantly while the process Is going on. After the milk goes Into the “curd, it is broken up with s specially made paddle or cutter and the whey drawn off. The whey then goes through the paatuertslng machine and is returned to the farmer for feed. In addition to the food value of whey which la about M per cent that of skimmed milk It has a great value for Its mineral content, which makes it desirable for feed.The curd which la left after the whey la drawn off la treated with chemicals, spices, etc., which combine to make the cheeee flavor. Then the cheese, or curd, la plaoed in containers and pressed Into the shape desired for market.The cheese being made new la theBrookfield factory Is known as American Cream Cheese or American Cheddar. In order to make the finer gradesof cheese it Is necessary, after thefirst process described has beta fanethrough, to age the cheese In MgalMI-ly constructed oetlars. where Urn proper temperatures, combined with thei proper degree of moisture and themouldy atmosphere malm the finished cheese. It takes about three months to maks the beat Series and other brands, but as they com mead a greater price on the market, It papa to take the added time and trouble. When a cellar has been provided the local factory a much higher pries for milk can be paid beoauas Of thehigher price for the better grades of cheeee.Capacity Pradaeitsn Been.Mr. Knecht. who Is a native of Switserland, is recognised by the tradeas perhaps the best cheese maker inthe Middle West. He has had kmg experience and the product of his factories has been in demand by the large wholesale houses.Two expert cheese makers, who come to Brookfield from Wiaooosin, apt employed In the factory. Both have had many years' experience and a fine cheese product is assured at all times.Only about 3000 pounds of milk was received the first day, due to the fact that notice was not given to all, and to the fact that the farmers are In the midst of the threshing season. It Is believed that a far greater supply will be available in a short while and that the plant will be working to full capacity.There is no doubt that the cheeee factory will be of great value to the farmers, as over a period of time the increased prices will be more than33 1-3 per cent, which to a substantial increase.At the present time two local people are employed at the eheeee factory. Fay Ewing and Harold Harwood.AW
Newspaper Details
Brookfield Argus
Brookfield, Missouri, US
Wed, Jul 21, 1937
Page 1
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Anonymous
MO, USA 05 Oct 2020
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