STATE DAIEY ASSOCIATION. 541 



Professor Erf: Mr. President, that is just the idea. Keep it out. 

 More infants liave died from the effects of poisoned milk than any other 

 tlisease Icnown. The digestibility of it depends on the strength of the 

 millc The statement made there is right. Science has shown that a small 

 amount of it will not kill anybody, but we do not want it in at all. I know 

 of some people in the cities today that are using this preserver. I was 

 up in Chicago not long ago and a man told me he would not Luy^ any more 

 ice, for he had something better. He showed me what it was, and said 

 that he put a small amount of it into the milk and it would stay sweet. 

 I think people ought to be educated more in this regard. 



The President: I think we understand each other. I did not under- 

 stand while he was reading his paper that Professor Erf endorsed the use 

 of these materials. 



Professor Erf: I brought out that a small quantity did not hurt a 

 person; that is the point. 



The President: Now, we have one other shoi't paper that the Secretary 

 will read— that of Mr. Yoars, on 



CHEESE PPtOBLEMS. 



G. M. YOARS, AMBOY. 



This subject was rather chosen for the writer to speak on, and would 

 be quite a lengthy subject if I would follow out each branch of it, which 

 would not be practicable to take up so much of your time here. 



In the first place, it is not very hard to make good marketable cheese 

 for our home or local markets here; that is, if you have good average milk 

 and understand what they require. It is very nice to grow up with the 

 business, and then when you get to the front you will understand it. 

 However, you can learn more. But when the milk changes very suddenly, 

 then you have something to contend with in the manufacturing of good 

 cheese. The best thing I have to offer for this kind of milk, which we do 

 not like to receive at the factory, but sometimes do, is a good starter added 

 to it as soon as all of the milk is in the vat, something that is stronger than 

 all the rest of the starters therein, and something that has the right kind 

 of lactic acid germs in it, to predominate over the rest of the different 

 kinds. 



Do not warm up your milk until about all of it is in the vat. Then 

 warm up faster than normal milk to about the same temperature as you 

 usually heat. Then try it with your rennet test, so as to know what you 

 maj^ look for in the setting and heating of the vat of curd. Add an ounce 



