154 THE CHEMISTRY OF THE FAKM. 



water. When used for colouring butter, a small quantity 

 of annatto solution is added to the cream before churning. 

 When cheese is to be coloured, the annatto solution is 

 added to the milk before the rennet. 



Cleanliness. In all the operations of the dairy the 

 greatest cleanliness must be observed ; all vessels should 

 be washed with hot water as soon as done with, to destroy 

 any adhering ferment. Without such precautions no 

 good butter or cheese can be made. 



Information as to the loss to the farm by the sale of 

 milk and dairy products has been already given on p. 78. 



