10 Adg., 1917.] Notes on Cheddar Cheese-making. 



471 



than a larger dose just before reniieting, because the cheese works 

 steadier during the process of making, and a gradual change goes on 

 which is so essential to long-keeping cheese. 



In cases where the milk is tainted it requires more starter to hasten 

 the development of acid, and thus kee]> these bad ferments in abeyance, 

 but, if possible, have pure milk, which only requires starter to ripen it, 

 and not to keep bad flavours in check. Under proper conditions 

 starter at the rate of 2i lbs. to 10 lbs. per 100 gallons should be 

 sufficient in s]>ring and summer, but as high as 20 lbs, may be required 

 in fall of season. 



Only good material should be used, because it is impossible to make 

 good cheese fron milk inoculated with a bad starter. A starter 

 generally needs to lie changed about every three weeks or four weeks, 



Cheese-making Vats. 



but the period depends on the care taken in working with it. It 



should not be allowed to become too sour, othei^wise the vitality of the 

 responsible organisms will be impaii-ed, and others will gain an entrance. 

 Nothing should he brought into contact with a starter that has not been 

 thoroughly cleaned and scalded, and covered on top with a clean muslin 

 cloth. Although it is advisable to use starter, it must not be forgotten 

 tliat if milk could be got to ripen naturally, and soon enough to keep 

 objectionable flavours in check, the very finest flavours would result. 



The development of flavours is due to a number of agencies which 

 work in unison, and by adding starter we upset the balance existing 

 between these agencies, with the result that perfection is not obt.ained. 



However, a good starter gives palatable flavours if properly used 

 with some degree of certainty, while natural ripening is largely a matter 

 of chance. 



