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NLY DAILY NEWSPAPERIrii* Ii*ORTER ON VBIT TO CHEESE FACTORY; LEARNS THE PROCESSMR. KNECHT, MAN A OCR, ARTIST IN HIS CHOSEN FIELD.Only Fresh Milk Used la Maktag tbsChases, Whey ISansI Is Fa nearFor Feed. Anticipate Hlfher FrillFor Farmer's MQk. 1mmrnurnmAn inquisitive reporter, finds me new cheese factory interacting. In en interview with Mr. Ed Knecht the process making was roughly sketched.It is necessary that the milk reach the factory sweet and clean. It la not possible to make cheese out of sour milk. ‘II have no use for sour milk, said Mr. KnCSht. Farmers who sell milk to the factory must take good care that the pnilk remains sweet.When the milk arrives st the factory, being brought in by one of the sight car more trucks that gather up, it immediately goes to ths pasteuriser. This isan elaborate piece of machinery made by Mr. Knecht himaelf, and la one of the finest made. The pasteurised milk is then cooled and carried by pipes into the 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 one is ready to be installed when the need arises.Making American Ooaiw Cheese.An 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 a specially made paddle or cutter and the whey drawn off. The whey then goes through the pastuerislng machine and Is returned to the fanner for feed. In addition to the food value of whey which is about 10 per cent that of skimmed milk it has a great value for its mineral content, which makes it desirable for feed.The curd which is left After the whey is drawn off is treated with chemicals, spices, etc., which oombine to make the cheese flavor. Than thecheeae, or curd, is placed in containersand pressed into the shape desired for market.The cheese being made new in the Brookfield factory Is known «s American Cream Cheeae or American Cheddar. In order to make the finer grades of cheese it la necessary, after the first process described baa bain genesgpaetal-through, to age the chases In ly constructed cellars, where the proper temperatures, combined with theproper degree of moisture and the mouldy atmosphere mate the finishedcheeae. It takes about three mcntha to make the beet Swiss and other good brands, but as they command a Much greater price on the market, It gays to take the added time and trouble. When a cellar has been provided for the local factory a much higher price for milk can be paid baoauaa Of the higher price for the better grades ofCapacity Frodaetlesi Saha.Mr. Knecht. who is a native of Switaerland, is recognised by the trade as perhaps the beat cheeae maker In the Middle West. He has had long experience and the product of hit factories has been in demand by the large wholesale houses.Two axpert cheese makers, who come to Brookfield from Wiaoonain, areemployed 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 wee 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 supplywill be available in a short while and that the plant will be working to fullcapacity.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 than 33 1-3 per cent, which is a substantial increase.At the present time two local people are employed at the cheeee factory, Fay Ewing and Harold Harwood.
Newspaper Details
Brookfield Argus
Brookfield, Missouri, US
Wed, Jul 21, 1937
Page 1
Full Page
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Anonymous
MO, USA 05 Oct 2020
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