704 



Journal of Agriculture, Victoria. 



[lo Oct., 1911. 



Only well tinned utensils should be used. As the tin wears off, giving- 

 rise to a rusty appearance, they must be re-tinned or replaced by new ones. 

 The utensils should be cleansed by first rinsing with cold or lukewarm 

 water, and then thoroughly scrubbed with hot water in which soda has 

 been dissolved in the proportion of about | lb. to 10 gals, of water. After- 

 wards scald with boiling water and soda, steam thoroughly, .and place 

 upside down to drain and dry. A cloth should never be used in cleaning 

 the utensils — ahvays use a brush. 



Care of Milk. 



The milk should be strained through a " Ulax '' strainer, which consists 

 of wire gauze, and wadding disc which is burnt after use. If butter- 

 cloth and wire strainer are used, take a fresh piece of butter-cloth for each 

 milking and double it. 



RECEIVING MILK AT THE BOISDALE FACTORY. 



The night's milk should be removed from the shed to a clean milk room 

 and run over a cooler to remove the animal heat ; the reduced temperature 

 also checks the development of bacteria and prevents the milk becoming 

 ove^-ripe. 



Before the milk is emptied into the receiving or making vat, it is the 

 duty of every maker to examine the milk as to its condition. Thorough 

 work at the receiving platform places one on the high road to success in 

 the labour that follows. While the milk is being received into the vat, 

 it should be stirred gently at intervals to keep the cream from rising to 

 the surface. Use the thermometer to ascertain the temperature of the 

 milk. If over 70 deg. do not apply the steam until you are sure that there 

 is enough milk near at hand to fill the vat. If there is a suspicion that 

 the milk is over-ripe, test it for acidity, as described elsewhere, or make a 

 rennet test ; if it proves to be over-ripe, the whole process must be hurried 

 on to keep ahead of the acid. If, on the other hand, the milk is found 



