98 SCIENCE AND PRACTICE OF CHEESE-MAKING 



from the stagnant surroundings into the vats con- 

 taining milk and curd. As a result of these condi- 

 tions, bad flavors appeared in the cheese, and cheese- 

 makers experienced all sorts of difficulties in the 

 factory operations. Most of these bad conditions 

 have since been removed or remedied, but in many- 

 parts of the country they are still to be found. In 

 Ontario, Canada, especially, great improvement has 

 been made in the sanitation of cheese-factories since 

 the passing of a special law and the appointing of 

 special sanitary inspectors. Most factorymen now 

 appreciate the value of cleanly conditions surrounding 

 the entire manufacturing process, but many must be 

 forced to put their buildings and equipment in proper 

 condition. 



MATERIAL TO BE USED 



Appearance, cheapness, durability and efficiency 

 should be kept in mind. Brick buildings are to be 

 preferred, and, while their first cost is greater than 

 wood, they are the most durable and cheapest in the 

 end. Cement, when properly made and used, makes 

 an efficient, fairly cheap and durable building. Stone 

 and wood are commonly used. The relative economy 

 with which the building material can be obtained will 

 largely influence the character of buildings erected in 

 diflferent localities. 



ARCHITECTURE 



Plans and blue-prints of modern cheese-factories 

 are always available, free of charge, from the agricul- 

 tural departments of the different governments, so 



