8 Feb., 1908.] 



Flavors in Cheese. 



the pocket he effects the most radical cure. As well as seeing that the 

 milk is sound he should examine the cans and lids which, if wrong, should 

 receive his just condemnation. E\-en this attention, however, does not 

 always give correct results. Sometimes the senses of taste and smell, are 

 deceived. The cheesemaker well knows that at times he will have a vat of 

 milk, to all appearances sound, yet, when the curd is cooked there is a 

 foreign smell which disheartens him. To ascertain the source of this smell 

 he can call to his aid that simple though ingenious test viz. the Wisronsin 



.A. SA.\]I'1.1. lAkK\ 1K(.)A1 \AI Bh:i-(jKK ADUlilUX 01' MILK KkOM ViiliCH 

 SAMPLE B WAS OBTAINED. SHOWS EFFECT OF ONE CAN OF BAD MILK. 

 B. NO. 28, " SMELL VERY BAD; SPONGY; A DISGRACEFUL CURD." 



Curd Test. The outfit can be bought at a fairly reasonable cost. When 

 there are a large number of suppliers the expense would be proportionately 

 increased. When directors begrudge such an outlay, another method though 

 of a more crude nature can be successfully carried out. This consists in 

 having as manv jars as there are patrons, in fact a few more, in case of 

 breakages. The ordinarv Mason fruit jar, pint size, with screw top is 



A. MADE FROM WORST SAMPLE OF MILK, 

 CAN IN AVHICH WHEY HAD BEEN RETURNED. 



WHICH WAS CONVEYED IN A 



B. BEST SAMPLE ; CAN WAS NOT USED FOR CONVEYANCE OF WHEY. 



the best. The jars and lids must be thoroughly washed and sterilized 

 immediately before use. The jars should be drained by inverting on a tin. 

 dished towards the centre and perforated or fluted (the tins should be 

 thoroughlv washed and scalded ). The lids must also be placed mouth 



