12 SCIENCE AND PRACTICE OF CHEESE-MAKING 



Under usual conditions, it is best to cool the milk 

 ^v^^j^ with as little exposure to air as possible and then cover 

 it when milking is completed. ' 



Aeration, if needed (p. 120), should be carefully per- 

 formed as follows for the best results : ( i ) Aeration 

 should take place only in a pure atmosphere. (2) Aera- 

 tion should be performed at body temperature and 

 therefore is best done immediately after milking. (3) 

 Aeration should precede cooling and not be simultan- 

 eous with it. (4) Aeration should be carried out over 

 the most extensive surface possible and as slowly as 

 possible. Under ordinary farm conditions aeration is 

 better not attempted. 



Feeding-time. — Foods having marked odors should 

 be fed only after milking and then at once, and none 

 should be left in the stable. Drv fodders, which 

 furnish dust, should likewise be fed after milking. 



Diseased milk. — The milk of diseased animals 



f should not be used nor that of animals fresh in milk 

 before the ninth milking. Colostrum milk (p. 158) 

 should never be used for cheese-making. The presence 

 of such milk seriously affects the operations of cheese- 

 making in the following manner : Soon after cutting, 

 the curd becomes softer and will not firm sufficiently 

 to make good cheese. 



Contagious diseases. — No person suffering from, 

 or recovering from, a contagious disease, nor any per- 

 son that has anything to do in caring for such a 

 person, should be allowed to have any contact with 

 the dairy. 



JUDGING MILK FOR CHEESE-MAKING 



The only solution of the problem of obtaining clean 

 milk for cheese-making lies in the education of the 



