MILK 255 



move this casein and so get rid of these germs that butter is so care- 

 fully washed. 



While the food preservatives may have some valuable uses, 

 as keeping milk samples for composite tests, there is absolutely no 

 excuse for Butter Increasers in an honest community. They are 

 fraudulent in that they pretend to teach the producer how he can 

 get more butter from cream than there is in it. They promote dis- 

 honesty by throwing in the way of an unscrupulous producer a 

 means of defrauding his customers; and worse than all, the use of 

 these Increasers is an attempt to put on the market a product which 

 not only cheats the producer but may possibly endanger the health 

 of the consumer. (N. Y. Cornell B. 118.) 



CHEESE MAKING ON THE FARM. 



How to Make Farm Dairy Cheese. The ordinary process by 

 which our American cheese is made in factories is not applicable to 

 the farm dairy, because it takes too much time, and is so complicated 

 that it requires years of practice to become sufficiently familiar with 

 the varying conditions in which milk comes to the vat. The various 

 changes that take place in milk and which are troublesome in mak- 

 ing cheese nearly all develop in the night's milk kept over until the 

 following morning. So if milk is made into cheese immediately 

 after it is drawn, no difficulty need be experienced. By employing 

 a simple and short method of manufacture, anyone at all accustomed 

 to handling milk can, with the appliances found in any well-regu- 

 lated farm home, make uniformly a good cheese. 



Details of Manufacture. The best time to make farm dairy 

 cheese is immediately after milking. First pour the milk from one 

 vessel to another in some locality where the air is pure and fresh, 

 raising the vessel well so that the air can pass through the milk as it 

 is poured out and carry off the animal heat and odor. Then pour 

 the milk into the vat, or, if no regular vat is at hand, use a large 

 wash boiler. 



Coloring. If it is desired to have more than the natural color, 

 so that the cheese will look rich, add about a teaspoonful of cheese 

 color to 16 gallons of milk. To do this properly take a large dipper 

 half full of milk, mix in the color thoroughly, and stir the whole 

 into the vat of milk. 



Rennet. Now add rennet extract at the rate of 1 ounce to 100 

 pounds, or 12 gallons, of milk. Mix the extract with half a dipper of 

 cold water and then pour into the milk. Rennet tablets may be used 

 instead of the extract, one small tablet for every 5 gallons of milk, 

 or one large tablet for 25 gallons. Small tablets are about the size of 

 a dime ; large tablets are about as large as a silver quarter of a dol- 

 lar. Dissolve the tablets required in a small quantity of cold water, 

 then pour into the milk. The rennet extract or the tablets may be 

 procured from any dairy supply house and at many drug stores. 



Temperature. Great care should be taken not to have the milk 

 at a temperature below 86F. nor above 90 when the rennet i>o 

 put in. 



