MODERN DAIRYING 



the art, for no maker can tell just why he fre- 

 quently fails to produce the best of cheese even 

 under most favorable conditions, and no stu- 

 dent has yet been able to give the world a 

 logical, correct account of the changes which 

 take place during the history of a cheese, and 

 of the causes which produce those changes. 

 Until such an understanding of the underlying 

 principles has been more perfectly attained, we 

 can hope only for accidental or fortuitous ad- 

 vances in the art; when we have reached such 

 an understanding, it will certainly be possible 

 to raise the general level of cheese quality by 

 teaching all makers better methods and closer 

 control of conditions ; and it may be possible 

 to make a better cheese even than the one we 

 now call perfect." 



Wide-spread interest in modern methods 

 of butter and cheese manufacture has been 

 aroused and maintained by the establishment 

 of farmers' dairy schools in connection with 

 various agricultural colleges, where the farmers 

 of a given dairy region may meet during the 

 duller winter months for several weeks' study 

 under the direction of trained experts. Many 

 of the farmers have not had the advantages of 



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