360 Bulletin 257. 



How to prevent. 



(i) If curds are very greasy they should be rinsed off with pure 



water at 90° Fahr. just before salting. 

 (2) Only high grade salt should be used. 



Remedy. 

 Prevention. 



O. Rusty Spots. 



Red spots resembling rust, and located usually where two pieces 

 of curd have pressed together. 

 Most noticeable in white cheese. 

 Cause. 



(i) Bacillus rudensis, which gains entrance to the milk or curd. 



(2) Unsanitary buildings and surroundings. When whey leaks 

 through the factory floor, the red material formed by 

 these bacteria may develop. It may then be carried 

 into the factory by wind or flies. Once in the factory 

 every utensil used in the manufacturing soon becomes 

 infected and the trouble increases. 



How to prevent. 



(i) Keep everything used in the factory absolutely clean. 



(2) Do not allow the factory floor to leak. Cement floors are 



most sanitary. 



(3) Keep the drain and drain pipes clean. 



(4) Use screen doors and windows during fly time. 



Remedy. 



(i) The only way to get rid of this trouble is by a thorough 



cleaning and disinfecting of the factory surroundings 



and all utensils. 

 (2) The starter, if one is used, should be renewed. 



How to clean and disinfect. 



(i) Wash all utensils with a brush, hot water, and washing 

 powder, and put them into the large milk vat. 



(2) Put a cover over the vat and turn live steam into it. 



(3) Steam the utensils for at least one-half hour. 



(4) If the drains are dirty, clean them with hot water and wash- 



ing powder. Then steam them for at least twenty min- 

 utes. 



(5) If the ground surrounding or under the factory is infected, 



have it covered with lime or fresh earth 



