362 Bulletin 257. 



Remedy. 



(i) Repress the cheese. If this fails, 

 (2) Parafhne the cheese. 



R. Mouldy Surfaces. 



The formation may be of several colors. 



Cause. 



The growth of moulds is due to 

 (i) Too much moisture in the air. 



(2) Atmosphere too warm. 



(3) Not enough circulation of air. 



(4) Lack of cleanliness in curing room. 



How to prevent. 



(i) Curing rooms should be so equipped that the temperature 

 and moisture can be controlled. 



(2) Good circulation of air should be provided, 



(3) Curing room should be kept clean. 



Remedy. 



(i) By spraying cheese with ten per cent, formalin. 



(2) By burning sulfur, three pounds to one thousand cubic 



feet of air. 



(3) By washing the ceilings, walls, shelves and all wood-work 



with a hot solution of bichlorid of mercury (poisonous) 

 made by dissolving seven and one-half grains in a pint 

 of water, and then washing with clear water. 



(4) By whitewashing the walls and ceilings. 



V. Facts a Cheesemaker Should Remember. 



The finished cheese can be no better than the milk from which it is 

 made. 



Every cheesemaker should be familiar with the use of the acidimeter 

 and the fermentation tegt. 



The cheese factory should be a centre of rural dairy education. 



The maker should be qualified to teach his patrons. 



If the factory building is neatly painted, if the surroundings are tidy, 

 and if the maker himself has a good appearance, it will be easier to induce 

 the patrons to furnish better milk. 



It will be of much greater value to both the cheesemaker, the patron 

 and the consumer, if in the future more attention is given to the improve- 

 ment of quality rather than quantity. 



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