Specification of Johannes Neuenschwander : preparing swiss whey from milk.

  • Neuenschwander, Johannes.
Date:
1856
Catalogue details

Licence: Public Domain Mark

Credit: Specification of Johannes Neuenschwander : preparing swiss whey from milk. Source: Wellcome Collection.

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    Neuenschwander s Impts. in the Process of Preparing Swiss Whey from Milk. again placed on the fire, and kept at a temperature of about 30° Reaumur, until the cheese has attained the proper consistency, that is to say, till it forms easily into balls in the hand, during the whole of which, time it is to be con¬ stantly agitated, so as to prevent its forming into lumps. The copper is then removed from the fire, and the agitation continued during half an hour, after 5 which the contents are allowed to settle during a quarter of an hour, whereupon the solid parts or curds are removed from the copper. The liquid which is left, and which I call “ wattich,” still contains a certain amount of cheese, which has to be separated from it by subjecting it to a second process of curdling. The acid which I use for this process, and which is called “ whey vinegar,” is 10 prepared from whey in the following manner :—A certain quantity of whey is put into a wooden vessel and allowed to stand till it becomes acid, when a sediment will form at the bottom, from which the clear liquid, the “ whey vinegar,” is drawn off. The degree of acidity best calculated for the second curdling is 5° of the acidometer. The wattich which has to undergo the 15 second process of curdling is now again placed over the fire, heated to the boiling point, and then removed from the fire and well agitated, and whilst still boiling, whey vinegar is added to it in the proportion of about 3 gallons of vinegar of 5° to 100 gallons of wattich ; this mixture is then allowed to stand for 5 minutes, during which time the second curdling takes place. 20 Another mode of ascertaining the proportional quantity of vinegar necessary for curdling a certain quantity of wattich, when the degree of acidity of the vinegar is not known, is by putting a small known quantity of wattich into a wooden ladle, and then adding the vinegar drop by drop until the contents of the ladle separate into curds and whey, the latter being perfectly transparent. 25 The copper is now again placed over the fire, and the contents heated to the boiling point. These curds, which during the process of boiling rise to the surface, are then also removed, and the remaining liquid is what is known by the name of “ Swiss whey.” The whey thus prepared I then subject to the process of boiling during half an hour, when it is ready for use. If the whey 30 is intended to be kept for any time, or to be sent to distant parts, it is then bottled. These bottles are placed into water in a copper up to their necks and boiled for two hours, when the copper is again removed from the fire, and the bottles allowed to cool in the water for half an hour. Whey thus prepared will keep perfectly good for more than a year. The bottles may be corked 35 either before or after the process of boiling. The whey prepared as above described has been highly approved of by some of the first physicians and analitical chemists of England, France, and Germany.