306 



THE BOOK OF CHEESE 



pa 



zi 



5? 



may be obtained by 

 placing a steam pipe 

 in a barrel of water 

 and turning on the 

 steam. The utensils 

 can then be washed 

 clean, dipped in this 

 barrel of boiling water 

 and put in their place. 

 Too much emphasis 

 cannot be laid on keep- 

 ing the factory itself, 

 the utensils and the 

 surroundings clean. 

 This will prevent the 

 development of mold. 

 Cases are known in 

 which the cheese fac- 

 tory was allowed to 

 become very dirty, so 

 that a red mold devel- 

 oped. This eventually 

 got into the cheese and 

 caused red spots. 1 

 They are called rust 

 spots. All doors and 

 windows should be 

 screened to keep out 

 flies. 



295. Equipment and 

 supplies list. The 



1 Harding, H. A., and G. A. Smith, Control of rust spots in 

 cheese, N. Y. (Geneva) Exp. Sta. Bui. 225, 1902. 



