DAIRYING — DAIRY FARMING. 385 



ducted during" the summer to stud}^ thl^ eti'ect of diU'erent methods of 

 treatment on the sweetness of milk and on the quality of curd and 

 cheese. During the hot weather aeration alone was not found suthcient 

 to keep milk sweet over nig'ht and in good condition for cheese making" 

 the following" morning. A small quantity of ice in a can set in the 

 milk was more effective than aeration. Milking and aerating in the 

 stable or pasture did not seem to att'ect th(^ occurrence of gassy curds, 

 nor did the rejection of the first milk drawn prevent this trouble. "A 

 good flavored starter in the milk seems to be the best remedy for gassy 

 and other bad flavors. . . . When the cows are healthy and are fed 

 on clean food and are milked in a cleanly manner, in a clean place, 

 aeration is probably of no particular advantage to milk for cheese- 

 making.'" 



During July and August several experiments were made to deter- 

 mine to what temperature milk should be cooled on Saturday evening 

 in order to have it in good condition on Monday morning. The 

 results indicated that during the summer milk should be cooled to 58 

 to 00^, and in hot weather to 50 to 55° in order to keep it sweet over 

 Sunday. 



Careful v. rough handling of curd (pp. 58, 59). — In each of 3 tests, 

 1,200 lbs. of milk was divided into 2 equal lots and treated alike, except 

 that one lot was handled very roughly at cutting and during heating, 

 while the other lot was handled as carefully as possible. Careful 

 handling increased the yield of cheese. The quality was practically 

 the same in each case. 



Curing cheese at different temperatures (pp. 59-61). — Cheese made at 

 the college and at 2 factories was cured at temperatures of about 60, 

 65, and TO". Cheese cured at 60° lost about one-half per cent less in 

 weight than cheese cured at 70-^, and was also better in quality. The 

 results were the same with cheeses weighing 30 and 75 to 80 lbs. In 

 11 experiments cheese cured at 69° for one week and then finished at 

 60 or 65° was compared with cheese cured at 60, 65, and 69° for the 

 whole time. The results indicated no advantage in curing at high 

 temperatures for a week. The cheese cured at 60° scored the highest. 



A bad flavor in cheese (pp. 61, 62). — Notes are given on the occur- 

 ence of a bad flavor in curd and cheese in a large number of factories, 

 and a method for treating the curd to overcome the difficulty is quoted. 



Methods of coi drolling temperature hi cheese-curing rooms during hot 

 loeather (pp. 62-65). — Notes are given on the construction and cost of 

 subearth ducts in a number of factories visited by the author. The use 

 of water, fans, and compressed air for cooling curing rooms is also 

 briefly discussed. 



Effect (f pasture on the fat content of milk (pp. 65, 'o'o). — The average 

 fat content of the milk of the dairy herd for 17 days before the cows 

 were turned out to pasture was 3.69 per cent in the morning and 3.8 



