28 i DAIRYING. 



where the temperature can be kept at 60° F., otherwise it 

 will spoil. The cheese should be cured for two to three 

 months before it is sold. 



CAUSES OF TAINTED MILK. 



The causes of tainted milk have been classified as fol- 

 lows, by the Swiss scientist, Dr. Gerber: 



1. Poor, decayed fodders, or irrational methods of feeding. 



2. Poor, dirty water, used for drinking-water or for the 

 washing of utensils. 



3. Foul air in cow-stable, or the cows lying in their own 

 dung. 



4. Lack of cleanliness in milking; manure particles on 

 udder. 



5. Keeping the milk long in too warm, poorly ventilated 

 and dirty places. 



6. Neglecting to cool the milk rapidly, directly after 

 milking. 



7. Lack of cleanliness in the care of the milk, from which 

 cause the greater number of milk taints arise. 



8. Poor transportation facilities. 



9. Sick cows, udder diseases, etc. 



10. Cows being in heat. 



11. Mixing fresh and old milk in the same can. 



12. Rusty tin pails and tin cans (Boggild). 



DETECTING BAD MILK: DIRECTIONS FOR OP- 

 ERATING THE WISCONSIN CURD-TEST. 



Cheese-makers are often troubled with so-called ^a//«^, 

 pinholed, ox gassy cMxdiS which produce cheese defective in 

 flavor and texture. The cause of this poor quality of cheese 

 often seems beyond the power of the operator to determine. 

 While he has heretofore usually laid it to "bad" milk, it 

 was often impossible for him to locate the trouble. By 

 means of the curd-test the operator is usually able to tell 

 which patron or patrons are furnishing the bad milk; and 

 often in the patron's herd it will be shown to be due to a 

 single cow. This test as here described originated at the 



