DAIRY FARMING DAIRYING. 90*) 



The (lininfection of faL-tories b}- the use of steam was the metliod einployi-d, the 

 results sliowing tliat the thorough ap^jhcatiou of this treatment three times i)er 

 week will prevent financial loss except under very unusual conditions. "In attempt- 

 ing to combat this trouble in any factory the first stej? is a thorough cleaning up o' 

 the factory and its surroundings. A few loads of gravel will do away with the mud 

 l)y the w^eigh can and the whey tank, and good drainage should be provided for the 

 factory waste. The walls and ceiling of the room in which the cheese is made 

 >hould be cleaned and i)referably whitewashed, and the floor scrul)bed with hot lye. 

 The weigh can and all the utensils which come in contact with the milk should be 

 steamed thoroughly three times per week. This can be best accomplished by plac- 

 ing the utensils in a vat, drawing a heavy canvas cover tightly over the top, and 

 turning in the £team. In 5 minutes the heat should be up to 180° F. in all parts of 

 the vat, and 15 minutes more al)ove this temperature will suffice. The weigh can is 

 best treated by inverting and turning in the steam for 20 minutes through the faucet. 

 The heating of the all-metal cheese hoops can be carried out according to the same 

 ]ilan, but Frasier hoops present some difficulties. The accumulation of fat in the 

 (;i-evices makes a special place for heating desirable, and our experience in heating 

 the wooden followers is not sufficient to justify us in recommending it as a regular 

 jirocedure, although heating occasionally does not seem to be harmful. The observa- 

 tions given in connection with [one] factory indicate that heating these followers is 

 <lesirabie. Considered both as a means of preventing the return of a considerable 

 number of Jidcillus riidennis to the farms, and as a means of holding the whey sweet 

 and in first-class condition for feeding, the heating of the whey to 160° F. is desirable. ' ' 



Considerable work was done to determine the source of contamination, with 

 results not entirely ('onclusive. The original source of infection was not determined 

 in any case. " While under ordinary conditions the factory seems to be the main 

 seed bed of the germs, cheeses made from the milk of individual patrons indicate 

 tliat at times the milk of some patrons contains the germs causing rusty sjiots." 



Ripening of clieese in cold storage compared •with ripening- in the ordinary 

 curing room, H. H. Dean, F. C. Harrison, and R. Harcourt {Ontario Agr. Col. 

 and Expl. Farm Bid. 121, pp. 12, fig. 1). — The experiments reported in this bulletin 

 were made during the period from Ap^i! to Novem.ber, 1901. The temperature of 

 the cold-storage room during the season averaged 37.8° F. and the humidit)' 91.6 

 per cent. The average temperature of the ordinary curing room was 63.8° and the 

 humidity 79,1 per cent. In each of the 26 experiments conducted 4 or 5 cheeses of 

 about 30 lbs. each were made. Cheese A was immediately placed in cold storage; 

 cheeses B, C, and D were placed for 1, 2, and 3 weeks, respectively, in the ordinary 

 curing room and then transferred to cold storage; cheese E was ripened in the 

 ordinary wa}\ 



Cheese in the curing room ripened aV)out as much in one week as cheese in cold 

 storage did in one month. At the end of 86 days the numbers of lactic-acid bacteria 

 in the cold-storage and curing room cheeses were, respectively, seven-eights and 

 one-fortieth of the numbers present at the beginning of the ripening period. "The 

 significance of this fact is that there is little chance for undesirable bacteria to 

 produce bad flavors in the cold-storage cheese owing to the large number of the 

 lactic-acid bacteria, the proportion of the lactic-acid bacteria to certain undesirable 

 kinds being much greater than is usual under ordinary conditions." 



During the first month the loss in weight was as follows: Cheese A 2.1, B 2.8, C 

 3.2, D 3.6, and E 4.4 per cent. The averages of all scorings made by months during 

 the season were as follows: Cheese A 92.4, B 91.6, C 90.9, D 90.7, and E 85 per cent. 

 The cheeses ripened in cold storage were especially uniform in quality. Such cheese 

 was not observed as spoiling quickly when exposed to ordinary temperatures. Mold, 

 which was equally troublesome in the refrigerator and the curing room, was kept 

 in check by the use of formalin. 



