S P"eb., 1908.] Flavors in Cheese. 95 



of holes corresponding with the degree of unsoundness. The more holes 

 the woirse the sample. 



The cheesemaker having found out the dairies from which all bad 

 supplies come must make a personal examination of the premises paying 

 particular attention to the milking, cleansing of utensils, state of cow yards 

 and bails, water supply and feed. He should make a test of each cow 

 in the same manner as samples taken at the factory. If there are only a 

 few bad samples then the cows will be at fault, and he may look for some 

 xidder complaint. If on the other hand all the samples are bad then the 

 cause may be attributed to surroundings, water, or feed. If he should 

 find that though the samples are right when taken from the cow that the 

 milk is "off" when received at the factory it is almost certain that the 

 cans are contaminated or the milk kept in unsuitable surroundings. Bad 

 samples from individual cows must not be mixed with good milk but 

 should be fed to calves until it assumes normal conditions. The Wisconsin 

 Curd Test can be carried out by the farmer using a little intelligence and 

 care. 



The Returning of Whey in Miik Cans. 



This is one of the difficult problems connected with cheese factories. 

 No doubt the system of carrying whey back in the same cans in which 

 the milk was brought is responsible for much trouble. The risks can be 

 reduced by scalding the whev at the factory immediately it is drawn 

 off and also by scalding the tanks daily. The trouble can be got over 

 by the dairyman having separate cans for the whey but there is rarely 

 room in the waggon. Another remed\' is for the supplier to have old 

 casks and to make two trips but tTiis reduces the value of a cheese factory. 

 In New Zealand some factories will not allow the whey to be taken back 

 in the milk cans. The man who can invent something that will overcome 

 the difficulty will be a benefactor to the cheesemaking community. It will 

 be essential, however, that factories compel every supplier to carry out 

 any scheme that is adopted. There is no use of all but one or two doing 

 it as it has already been shown how one bad lot will have an ill effect. 



The accompanying illustrations show something that should be 

 interestuig. The samples were all taken at a factory and subjected to 

 the Wisconsin Curd Test bv the writer. 



Samples of Milk from e\ch Supplier to a Cheese Factory tlrxed into Cird 

 and tested bv the wisconsin test. 



No. Remarks. No. Remarks. 



1. Very bad smell; spongy; very 14. Smell very strong ; very pinholey. 



bad curd. 15. Smell strong; very pinholey; 



2. Smell rather strong ; pinholey. spongy, lacking in cohesive- 



3. Smell strong; pinholey. ness ; very bad curd. 



4. Smell fair; pinholev.' 16. Smell strong; showing some large 

 q. Smell very bad, putrid; si)0ngy, holes; a fair curd. 



bad curd. 17. Smell off; slightly pinholey; fair 



6. Smell verv strong ; pinholey. curd. 



7. Smell verv strong ; white mould ; 18. Smell strong ; very spongy. 



pinholey. 19. Smell strong; spongy; a weakly 



5. Smell strong, like as if fer- cohesive curd. 



menting; pinholey. 20. Smell slightly strong; sligh-.!-> 

 1). Smell very strong; slightly pin- pinholey; fair curd, 



holey. 21. Smell strong; pinholey. 



10. Smell 'strong ; slightly pinholev. 12. Smell slightly strong; pinholey. 



11. Smell slightly strong; slightly zy Smell " rather off "; pinholey and 



13- 



pinholev. slimy. 



Fair smell; slightlv pinholey. 24- Smell strong; very pinholey. 



Smell strong; ]Mnholev. 2c;. Smell fair; slightly pinholey. 



