29 



the patron's name from whose milk the sample has been taken. When 

 the samples have all been taken, place them in the box already described, 

 adding^ water to the depth of the milk in the cups ; raise the temperature 

 to 86 degfrees F. 



Set the samples, ^jy using one dram of a dilute rennet made of a 

 strength of one part rennet to twenty-four of water. vStir in the rennet 

 with a knife having a solid metal handle, being careful to sterilize the 

 knife between the stirring of each sample so as not to contaminate one 

 sample with flavors from another. When firm enough cut with the same 

 knife, using the same precautions to sterilize between the cutting of each 

 sample. Raise the temperature gradually to 98 degrees F. , and handle 

 the samples as nearly like the milk and curd in the vat as possible. In 

 two and a half or three hours after setting pour off the whey. Keep up 

 the temperature for three or four hours after this, and examine the sam- 

 ples occasionally for flavor by smelling and the texture by cutting with 

 a sharp knife. 



If looking for bitter flavor, and the milk is in a sweet condition, it 

 may be advisable to add a few drops of culture to the samples before 

 setting, as this flavor is rarely detected without the presence of acid. 



This test is particularly valuable in detecting flavors which develop 

 in the curd, but cannot be detected in the ordinary way when milk is de- 

 livered. It is also valuable for convincing patrons, who may doubt that 

 the flavor of their milk is as bad as represented by the cheesemaker, as 

 it is possible to have them see and smell the curd made from each pat- 

 ron's milk as delivered at the factory. 



The Preparation and Use of a Culture. 



That there has been such a strong prejudice against the use of cul- 

 tures in the minds of some of our best cheese buyers is not to be won- 

 dered at when we consider the careless slip-shod methods in which some 

 makers prepare cultures, and the unrestricted use of them by others, re- 

 gardless of the ripeness of the milk, or the acidity and flavor of the cul- 

 ture. The flavor of the culture used will largely determine the flavor 

 of the cheese or butter made. Therefore, the need of full and exact 

 knowledge of the proper method of preparing and using cultures is mani- 

 fest. 



First provide suitable cans. It is better to have a duplicate set if 

 possible. Cans similar to the ordinary shot-gun cans whch are eight 

 inches in diameter and twenty inches deep are quite suitable. When the 

 milk is in small lots it can be more readily heated and cooled than if 

 kept in larger quantities. For convenience in heating and cooling a spe- 

 cial box or tank large enough to hold the cans containmg the culture 

 for one day's use should be provided. This should have steam and 

 cold water connections. The cans may be left in this box so as not to 

 be influenced by the outside temperature. 



In starting a culture it is advisable to use a commercial, pure cul- 

 ture These may be obtained from our Bacteriological department or 

 from any of the dairy supply houses. Empty the mother culture into a 



