l6 SCIENCE AND PRACTICE OF CHEESE-MAKING 



SYSTEM OF KEEPING RECORD OF THE 

 OPERATIONS OF CHEESE-MAKING 



Few manufacturing processes require more careful 

 and more skilled mechanical manipulation than does 

 cheese-making; none demands more responsibility and 

 intelligence. A successful cheese-maker must be quick 

 to think and to act; he must know the details of 

 his process and the principles underlying these de- 

 tails, and be able to apply his knowledge in con- 

 trolling variations caused by climatic, biological and 

 chemical conditions. In beginning his daily work, 

 a maker should have clearly in mind the ideal 

 he wishes to realize in the finished cheese, and 

 should conduct his work with this end in view. It is 

 absolutely essential to the highest success to keep daily 

 records of the details of the work for constant refer- 

 ence. Below, we give a detailed blank form, and 

 advise all cheese-makers and students of cheese- 

 making to make constant and faithful use of it in 

 their daily work: 



1. Vat used (number of vat). 



2. Condition of milk (flavor, temperature, acidity). 



3. Amount of milk in vat pounds. 



4. Fat in milk per cent. Casein in milk per cent. 



5. Ripeness of milk by — 



1. Acidity-test per cent of acidity. 



2. Marschall rennet-test spaces. 



3. Monrad rennet- test seconds. 



6. Kind of starter used Acidity per cent. 



7. Amount of starter used pounds. 



8. Time when starter was added a. m. p. m. 



9. Amount of color added. 



10. Kind of color used. 



11. Temperature of milk when rennet was added degrees F= 



12. Ripeness of milk when rennet was added — 



1. By rennet-test seconds or spaces 



2. By acidity-test per cent. 



13. Time when rennet was added a. m. p. m. 



14. Amount of rennet (or pepsin) used ounces or grams. 



15. Amount of rennet (or pepsin) used per 1,000 pounds of 



milk ounces or grams. 



16. Time when curd was cut a. m. p. m, 



17. Time in coagulating minutes. 



