Dairy Farming in Canada. 481 



much less suitable for preservation than formerly. I have al- 

 ready hinted of the greatly-increased forms of bacterial life 

 which attack dairy products at all times and in all places. When 

 ordinary cleanliness has been observed in the care of milk, it is 

 still necessary that it should be kept continuously under 1Q°, if 

 the best results are to be obtained from it in the making of butter 

 and the making of cheese. 



Butter-making. 



The ripening of cream for butter-making is now recognized as 

 being almost wholly a process of fermentation. To obtain fer- 

 mentation of the right sort many butter-makers pasteurize the 

 cream, and then put in what is called a " fermentation starter." 

 The fermentation, which is beneficial to cream for butter-mak- 

 ing, becomes deleterious to butter if it be continued when the 

 product has reached that stage. Consequently, after the butter 

 is made,- unless to be consumed immediately, what is really needed 

 is some form of "fermentation stopper" to put an end to the 

 action of the fermentation starter. In saying this, I do not ad- 

 vocate the use of any preservative or other nostrum for the pre- 

 servation of butter. If the butter be put in a cold room with 

 the temperature under 36° F., fermentation will be practically 

 stopped. If butter is to be kept for a considerable period of 

 time, it should be kept in a room at a temperature near 20° F. 



The provision of cold storage at creameries, on railways and 

 on ocean steamships has been one of the means for very great 

 improvement and development of the creamery business. Occa- 

 sionally the paper linings of butter packages have been found 

 affected by spots of mould. When that occurs it is most objec- 

 tionable ; and lessens the value of butter. When such paper lin- 

 ings have been soaked for twenty-four hours in a strong solution 

 of salt, to which about one ounce of formalin has been added 

 to three gallons of brine, the appearance of the mould on, these 

 butter linings has been entirely prevented. 



Improvement of Curing-rooms. 



The curing-room should be so constructed and managed as to 

 permit the temperature to be maintained in it continously at about 



65°. 



Flavor and body are the two qualities which determine the 

 relative market price of cheese. The character of these qualities 

 31 



