350 Bulletin 257. 



(1) Failure of patrons to wash thoroughly and scald all cans 



and utensils coming in contact with the milk. This is 

 particularly true of cans in which whey is brought 

 from the factory. 



(2) Careless milking in unclean places. 



(3) Allowing the milk to become exposed after milking, in 



places where the air is impure. 



(4) Keeping the milk at too high temperature. 



(5) Using an unclean strainer either at the farm or the cheese 



isLctory. 



(6) Using utensils in the factory that have not been thoroughly 



cleaned and scalded. 



(7) Using badly flavored starters. 



(8) Using impure water for diluting rennet. 



(9) Soaking curd in impure water after milling. This causes 



lack of flavor and later on bad flavor. 



(10) Using tainted rennet or salt. 



(11) Ripening cheese at temperatures above 60° Fahr. 



How to prevent. 



By absolute cleanliness in the production and handling of the 



milk and throughout the whole manufacturing process. 

 (i) All utensils, especially the milk strainer, should be thoroughly 



washed with warm water and washing powder, then 



scalded with live steam. 



(2) Milking should be done in clean places, where dust, cob- 



webs and flies are not found. 



(3) Milk should be cooled to at least 60° and better 50° 



Fahr., immediately after being drawn from the cow. 



(4) Tainted milk should not be taken from any patron. If 



uncertain of the source of tainted milk or curds, use the 

 fermentation test on each patron's milk. 



(5) By the vise of clean flavored starter. 



(6) Impure or bad smelling water should not be used. 



(7) Screens should be on the doors and windows to prevent 



the entrance of flies. 



(8) Curds should not be soaked in impure water after milling. 

 Remedy. 



(i) Firm the curd a little more than usual in the whey by rais- 

 ing the temperature. 

 (2) Develop a little more acid before removing all the whey. 



