31 



the cheese business join hands to have these hindrances to the best qual- 

 ity of our goods speedily removed. The training which our cheese-mak- 

 ers receive at the dairy schools should have a marked tendency to improve 

 the appearance of the maker, and also the inside and surroundings of his 

 factory. It has also been proved beyond a doubt that to make the finest 

 quality of cheese, we must have our curing-rooms so constructed that an 

 even and comparatively low temperature can be maintained. This should 

 not be allowed to exceed 65 degrees in the hottest weather. 



Milk for Cheese-Making, 



In the manufacture of cheese the first and most important matter 

 is to have the milk delivered at the factory clean, sweet, and of good 

 flavor. How this may best be accomplished is a subject that should 

 engage the attention of all interested in the dairy business. We would 

 suggest that our instructors spend as much time as possible among 

 the patrons and with the assistance of our chemists and bacteriologists 

 find out the causes and remedies for so much bad-flavored rpilk and 

 cheese. We would urge upon makers the necessity of rejecting at the' 

 weigh stand all milk which is not in a fit condition for the manufacture 

 of first class cheese, as receiving milk of this kind is a serious injus- 

 tice to patrons supplying milk of good quality. 



Testing for Ripeness. 



This may be done for setting, with the acidimeter or rennet test. 

 Good results may be obtained by the use of either test. No definite 

 degree of acidity can be laid down as a rule to go by. The proper rule 

 is 'to set at the degree of acidity that will give the best results later in 

 the process, or will allow the curd to remain in the whey until properly 

 cooked, which will usually take from 2f hours to 3 hours from the 

 time of setting the vat to the time of dipping the curd with the right 

 amount of acid developed. This will be found to be slightly less than 

 the acidity of the milk at setting as shown bv the acidimeter. 



In making early spring cheese it is usually necessary to make a 

 quick-curing cheese in order to reach an early market. 



To make this class of cheese it is advisable to use a largo quantity ot 

 rennet and a small amount of salt, as this hastens the ripening process and 

 overcomes the tendency in milk at this season to mak^ a drv. harsh 

 cheese due to the low per cent, of butter fat m the milk. Heat the 

 milk to 86 degrees and stir slowly while heating. 



If using' the acidimeter and making cohered cheese, the acidity 

 should be taken before adding the color to the milk, as it is more diffi- 

 cult to detect, the neutral point with color added. Another point to 

 note carefully when using the arldimeter for .setting, is the efect of the 

 presence of rain water in the milk. When the milk is diluted, less 

 milk Is taken in the sample, and will show a lesser ^^^^^^^jj jfy 

 than is contained in the milk to the extent of the percentage of dilu 



