CHEESE AND BUTTER FACTORIES. 



I II 



cheese ; but it can at will be made to ripen early or late in the 

 factories. A great deal depends always on the care the 

 farmers take to deliver their milk in a fresh and sweet con- 

 dition. 



Tainted milk will not yield keeping cheese. This, indeed, is 

 one of the chief difficulties a factory cheese-maker has to 

 contend with the gross carelessness, or worse 3 of one or more 



FIG. 24. "GERBER" MILK TESTER. 



of the milk-suppliers. Given sound and sweet milk, the manipu- 

 lation of it in factories can be so varied as to produce a cheese 

 that will be ripe in one month or six, save in the heat of 

 summer, when it is not easy to make a slow-ripening cheese. 



There has been much discussion about paying for milk 

 according to its quality, when it is sent to a cheese factory. 

 Hitherto it has been paid for at so much per gallon, irrespective 

 of quality. Milk, however, differs in quality, some being very 



