DAIRYING 149 



of ripeness or acidity in the milk should be 

 known. Although this should not have pro- 

 ceeded to such an extent as to give a distinctly 

 sour taste to the milk, there should be a 

 sufficient quantity of lactic acid developed at 

 the start to enable the process in Cheddar 

 making to be completed in not more than six 

 hours. 



Evenings milk This must be refrigerated. Evening's 

 In spring it is sufficient to run it over the 

 empty refrigerator, in summer cool to about 

 60 F., and stir it frequently to prevent the 

 cream from rising. Next morning the tem- 

 perature of the milk is about the same as that 

 of the surrounding air, and a certain amount 

 of cream has risen to the surface. This is 

 skimmed off. 



The evening's milk is heated independently, 

 and then mixed with the morning's, as the 

 morning's milk is poured in, the cream at 90 F. 

 is poured with it, through the strainer. 



If the evening's milk is acid, the tempera- 

 ture is not raised at all, but the morning's 



