[i^2 -luLKNAI. Oi' TIIK J>liP.UtTME.NT Ob' AgKICULTUKE. AcG., 1922. 



Mildew in Cheese. 



(hiljo. S.-W. . l///r</. -What is ilie cause if niililrw in clu-as*' 

 and the prevention ': 



The Division (if DniijiiiKj ie])lies: It ymi fimi the mould lii^ht 

 inside the clieese it maybe due to nuuil Isjiores having falK^n into the 

 curd Avhile the clieese is being' made, in which case the room in which 

 you are making tlie cheese is probably badly infected with the )n()uld. 

 and the only way to ])revent the ti'ouble will be to have the room 

 tiioroughly cleansed from floor to ceiling with hot water, in which a 

 small (|iunitity of soda has been dissolved or formalin mixed. All 

 wctodnoik should be thcjioughly scrubl)e<l. It may be, however, tint 

 the mould has i>en«^trated the cheese while in th«! ciiriug-roum through 

 rravks or other a])ertnies in the rind, and in this case tln> cuiing-room 

 should be treated in a similar manner to that suggested for the 

 making-room, pai-ticular attention being given to the shcdving. A 

 c<'rtain amount of mould appearing on the (nitside of tiie cheese is 

 not harmful or objectionable provided it is not in excess; in the lattej- 

 case, wiping- the cheese daily with a cloth which has been wrung out 

 in a weak scdution of fornmlin will act as a preservative. 



First Grade Cream. 



S(i,iulfl(ils, ('(ipr. — 1 am continually getting my cream " tliiuj 

 j^raded '" hy the factory. What is the "cause of tliisP 



/ /ir Li-clitifi in Dairijinii, (Tvootfanh-ux, rej)lies : A third Lirade 

 fleam is caused l»y lack of attention to (deanliness in its production. 

 Personally supervise the inilking process and carry the milking out 

 in a cleanly mannei' and you will no longei- ])roduce " third grade 

 ■cream." 



Head the bulletin " Why Cream Tests A'ary and }[ow to Produce 

 a First (Irade Cream " (U.R. 82/1915), obtainable from the Editor. 

 Af/nviillunil .lournal, Tnion Buildings, Pretoria. 



•' Sleepy Cream." 



Soniersfi fjasi, Cajx'. — Since the cold weather has started 1 have 

 experienced great difliculty in getting my butter to " break." 

 After turning the churn for about two hours the butter often still 

 shows no signs of '" breaking." Surely this period is hjiiger than 

 should be necessary. 



7 he Lccfiner in Daiiijinij, Grootfonlein, replies: Your trouble 

 IS probably due to one of the following causes: (1) Churn too full 

 or not full enough. In winter always have the churn at least a 

 third full, and not more than half full. (2) Cream too cold. In 

 winter it is usually necessary to raise the churning temperature to 

 Irom 56° F. to 62° F. Also time should be taken to ripen your 

 cream until it has a clean sharp acid taste. Sweet cream takes 

 much longer to churn and does not make such good butter. 



