lo Oct., 191 1.] Clieddar Cheese-making. 703 



While in the healthy udder, the milk is practically free from bacteria, but 

 as soon as ir leaves the udder it becomes innoculated bv various kinds that 

 are always present in the atmosphere. 



Immediately these bacteria f,rain access to the milk they begin to develop 

 very rapidly. Milk at the natural temperature of the body is a most 

 suitable medium for their development. One form feeds on the sugar, 

 the result of which is that lactic acid is produced. This is the natural 

 souring or ripening of the milk ; and. in cheese-making, it is the adjastment 

 of the various processes of manufacture to the development of the lactic 

 acid that influences the matured product for good or ill. When proper 

 precautions are taken with regard to cleanliness, the majority of germs that 

 get into milk are of the class already mentioned, viz.. those that produce 

 lactic acid. When due attention is not paid to cleanliness, various filth 

 germs get into the milk. These, feeding on the ca.sein and other 

 all)uminoids, produce gases which form the pin holes and round holes in 

 the curd and develop taints and bad flavours. A great varietv of bacteria 

 may get into the milk, if projjer care is not taken to prevent them. If they 

 are subjected to high temperatures, say 130 deg. Fah., and upwards, for 

 a lengthy period, they will he destroyed. Low temperatures will 

 check their de\elo[jment, so that by cooling the milk thev are kept in 

 check, and the development of acidity can be controlled by the cheese- 

 maker. 



The predominance of any ]iarticular class of germ in the milk has 

 the influence of overpowering or keeping in check those that are in a 

 minority ; hence the use of pure cultures of the lactic acid bacillus which 

 are known as starters. These starters are prepared from a pure culture 

 supplied in a li(jui(l inrm by the Dej)artment of Agriculture or from 

 commercial cultures ohtainahle from the agents in the form of powder. 



Xeces.sitv for Cle.-^nliness. 



As in all branches of dairying, cleanliness is of the greatest importance 

 in cheese-making. SufHcient care is not devoted \o the raw material by 

 tho.se w^ho milk the cows and handle the milk before it is delivered into 

 the factory, and it is at this stage that it is more liable to contamination 

 from careless and uncl'Muiv habits. 



The cows must he provided with a clean water suppl\-. If the suj)plv 

 is obtain. ihle troin ihe <ipeii dam. this must he teiiced so as to prevent the 

 cows |)oliuling it with tiieii- own droppings. The nuid thus contaminated 

 sticks to the udders, and it is ahnost impossilile to prevent some of it 

 liiiding its wa\' into the hncket while milking. 



It must lie horne in mind that ihing in anv sha|)e or form is the worst 

 form of contamination to which milk is exposed. For this rea.son. the 

 yards and sIkmIs must he kept clean ; and. ])articularlv in the summer, drv 

 (<)u dung nnist not be allowed to acc-umulate about the vards. 'I'he cow 

 shed and milk room must be regularlv limewashed. 



'I'he cows" Uflders must lie washed or wijx'd with a d.nn]i cloth. This 

 is espe( i;illy necessary in the spring time, cr when the .mimals have ;i full 

 sii|ipl\ ol .->ue( ulent fodder, which has .1 laxative etTe( 1. I.xtra care is X\\v\\ 

 necessarv to |)r<-veiu contamination. 



'I'he milkers' luuids should he washed iiefore milking e.ich cow. For 

 this purpose, water may he provided in a ti\e or ten gallon oil drum, with 

 a tap. Dissolve some ('ondv's cr\srals in the water. This will help to 

 prcNcnt the s|)re.id nf sore teats or other troi'Mes due to germ lite. 



