MAY. 1908 CIRCULAR. No. 3 



CORNELL UNIVERSITY 



AGRICULTURAL EXPERIMENT STATION OF 



THE COLLEGE OF AGRICULTURE 



Department of Dairy Industry 



SOME ESSENTIALS IN CHEESE-MAKING. 



By C. a. Publow. 

 To make cheese is a simple operation; but to make cheese of uniform 

 fancy quaHty is one of the most difficult problems in the dairy industry. 

 Many conditions, produced by bacteria, changes of climate and foreign 

 agents, have their influence on the process of manufacture. In control- 

 ling these conditions, in order to produce cheese of the highest quality, 

 five factors must be taken into consideration; 



1. The raw material — pure, clean milk. 



2. The building and its equipment. 



3. The skill of the maker. 



4. The direct process of manufacture. 



5. The curing and subsequent handling of the cheese. 



I. The Milk Supply. 



We cannot here go deeply into the methods of earing for milk used in 

 cheese-making. Suffice it to sa}^ that no milk product requires purer 

 milk than does American cheddar cheese. The finished cheese can be 

 no better than the raw material from which it is made. Perfect clean- 

 liness is the secret of successful cheese-making. 



2. The Building. 



The building should be so constructed and equipped that everything 

 used therein may be kept clean. There should be good drainage and a 

 pure water suppl}'. The curing room should be provided with some 

 means of controlling the temperature. 



3. The Maker. 



No profession requires more careful and more skilled mechanics than 

 does cheese-making. No business demands more responsibility and 



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