90 VERMONT AGRICULTURAL REPORT. 



suit from its use. Certain conditions of milk increase the loss 

 of fat and casein in cheese making - and result in reducing - the 

 yield and quality. These conditions are what are termed 

 taints and are the dread of the maker. There is no source of 

 trouble in cheese making which is so annoying and so pro- 

 ductive of serious loss. In general the most common cause of 

 tainted milk is from lack of cleanliness in milking and care 

 of the milk, the causes of which are mostly under control of 

 the farmer, as I consider the prime cause of taints originate 

 from filth from some source. 



In the treatment of this subject I have assumed the maker 

 to understand his business, and an exhaustive consideration 

 of these topics has not been attempted. 



The enormous milk production in this country necessi- 

 tates every effort to divert its different products into all chan- 

 nels of trade possible, and the consuming public have an 

 extensive stock to select from. 



The trade in dairy products of today are verv exacting 

 in quality, and the wide range in price between extra and 

 common should stimulate us to strive for the top mark with 

 all resources at our command. 



The demand for dairy products the past season, and the 

 encouraging prospects for the coming season should encour- 

 age us in efforts to excel and feel an individual responsibility 

 in the excellence of Vermont products. 



We hope that at no distant day our government will give 

 our soldiers a ration of good, honest, healthful American 

 cheese, which would add to the health and comfort of our 

 soldiers and would open a market for our dairy products, 

 which would mean propserity to that industry. It may be 

 claimed that cheese is such a perishable article it could not be 

 used as an army ration without great waste, that it would 

 deteriorate in hot climates so as to soon become unfit for food. 

 This would be true as cheese is generally made for home con- 

 sumption, but it is not necessary to make that kind to have a 

 good, rich, palatable cheese that improves with age, and that 

 will keep almost an indefinite period when our facilities for 

 refrigerator transportation and cold storage are considered. 



To do our best is to accomplish the best results, ever 

 bearing in mind we are catering to a very sensitive and deli- 

 cate taste. To meet its demands is through everlasting vigi- 

 lance and effort. 



