30 



quart of cooled pasteurized milk, and allow it to stand at a temperature 

 of 75 deg-rees F, until coag-ulation takes place. Two per cent, of this 

 culture may then be added to pasteurized milk at a temperature of 70 

 dcg-rees for the next propag-ation. 



After selecting the milk for culture, heat to a temperature of 18.5 

 degrees, stirring occasionally while heating. Allow it to stand at this 

 temperature for 20 or 80 minutes, then cool rapidly to a temperature of 

 65 or 70 degrees F. To this milk add sufficient of the culture already 

 prepared to develop an acidity of not more than .7 at the time the culture 

 is required for use. 



If the culture is to be kent for more than 24 hours, it is advisable 

 to use a lower temperature — 60 degrees F. or under. Aim to produce 

 the same acidity from day to day. Before using-, remove one or 

 two inches of the milk from the surface of the can, as the surface is more 

 liable to contamination from outside sources'; break up the remainder by 

 stirring well in the can. At this time take out a small quantity to pro- 

 pagate culture for next day. A glass sealer should be provided for this 

 purpose. 



The indications of a r^ood culture are as follows : The wholf> mass 

 is firmly coagulated, no liquid is found on top, and it has a milk acid 

 flavor pleasant to taste and smell. 



A culture may be used to advantage when the milk is maturing slow- 

 ly or when it is tainted or gassy. 



One-half of one per cent, is the greatest quantity which should be 

 used at any time, and this quantity should be used only when the milk 

 is known to be in a sweet condition. 



Milk should be set slightly sweeter when culture is used. With 

 gassy milk its use is especially beneficial. Culture with bad flavor or 

 with too high an acidity should not be used. 



A wire handled dipper is preferable for stirring milk for culture and 

 all utensils must be thoroughly cleaned and sterilized after each time of 

 using. 



CHEESE-MAKING. 



Need for Improvement. 



That there are some improvements being made in our factory build- 

 ings and equipment and in the sanitary condition in which they are kept 

 cannot be denied, but it is also true that there is room for great im- 

 provement in this direction. We still have some factories that are not 

 up to date and are wholly unfit for handling, in a sanitary condition, so 

 delicate a food product as milk. We have also some makers who do not 

 put forth the effort necessary for keeping their factories in a proper con- 

 dition. The time has come when it is necessary that all interested in 



