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AGRICULTURE REPORT - Making Cheese the Traditional Way
By Mario Ritter
Broadcast: Tuesday, September 27, 2005
I'm Doug Johnson with the VOA Special English Agriculture Report.
The ancient way to store milk for long periods of time is to make it into cheese.
Bobolink Dairy near Vernon, New Jersey1
Industrial methods create huge amounts of dairy products used by a large and growing population. But many people still enjoy foods made in traditional ways. And a growing number of people are using and sharing traditional ways to make foods like cheese.
Jonathan White and his wife, Nina, teach about, make and sell cheese made in traditional ways. They own Bobolink Dairy in the state of New Jersey.
The Whites raise cows fed on grass. This is already different from industrial production, where milk cows are fed grain.
Mister White is not interested in selling fresh milk. He says he gets more money making his milk into cheese. He sells his products for about forty-four dollars per kilogram.
A machine pumps milk from the cow to a pipe for collection. One person can run several of these devices at the same time.
Most mornings, Mister White and his assistants move the cows from fields to a large shelter, or barn. The cows are milked by machine, with a device that attaches to their udders. The milk travels through a pipe to a large container, or vat2, that holds the milk for cheese making.
The vat is made of stainless3 steel. It has a motorized arm that moves in a circle, which mixes the milk. The vat is temperature-controlled. Mister White usually keeps the milk at about thirty-two degrees Celsius4.
The cheese making process begins as soon as the milk leaves the cows and enters the vat. Bacteria in the milk start to change the milk sugars into lactic5 acid through the process of fermentation. The acid suppresses harmful bacteria.
To help the process, a small amount of milk product from yesterday's cheese making is put into today's fermenting7 milk.
The agitator8 mixes milk in the vat. Fermentation is just beginning.
Mister White estimates that there are about fifteen important organisms -- bacteria, molds and yeasts9 -- that ferment6 his milk. That combination makes the taste of the cheese one-of-a-kind. The combination of the kinds of cows used and the grasses they eat would have to be copied exactly.
Cheese could be made by the fermentation process alone. But most cheese needs something else to make it solid before it is pressed into its well-known forms.
The story of how cheese changes from a fermenting liquid to a solid is our subject next week.
This VOA Special English Agriculture Report was written by Mario Ritter. I'm Doug Johnson.
1 jersey | |
n.运动衫 | |
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2 vat | |
n.(=value added tax)增值税,大桶 | |
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3 stainless | |
adj.无瑕疵的,不锈的 | |
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4 Celsius | |
adj.摄氏温度计的,摄氏的 | |
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5 lactic | |
adj.乳汁的 | |
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6 ferment | |
vt.使发酵;n./vt.(使)激动,(使)动乱 | |
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7 fermenting | |
v.(使)发酵( ferment的现在分词 );(使)激动;骚动;骚扰 | |
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8 agitator | |
n.鼓动者;搅拌器 | |
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9 yeasts | |
酵母( yeast的名词复数 ); 酵母菌; 发面饼; 发酵粉 | |
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