30 BOARD OF AGRICULTURE. 



cow ; and, what is the best method of treating tainted milk 

 after it is brought to the factory? We find oftentimes that 

 a can of milk commences coagulating when it is brought to 

 the factory, and perhaps the milk has not been drawn more 

 than twelve hours. The milk may be sweet, yet the supposi- 

 tion on the part of the cheese-maker is that it is sour, and it 

 is rejected. Now, what is the best method for the cheese- 

 maker to pursue in handling such milk, when he knows that 

 some of it has gone into the vat? Very many of us would 

 like to hear those two questions answered. 



Mr. Arnold. The latter question I have already answered 

 in saying that heating the milk will drive the taint out of it. 

 If the manufacturer knows that he has got tainted milk in his 

 vat, if he will heat it up to one hundred and thirty degrees, 

 he will certainly drive that taint out, drive that volatile oil all 

 away. You understand that it is volatile at sixty degrees, 

 and by heating it up to one hundred and thirty degrees, it 

 will become so expansive that it will all escape, and you will 

 see nothing of it. Then he can let in water around his vat, 

 and cool it down to the proper temperature at which he wishes 

 to work it, and he is all right, provided it has not got so far 

 along that it will coagulate before he can heat it up high 

 enough to chick that action. If it has advanced too far for 

 that, and there is danger of coagulation by heating, then he 

 should make it up in the usual way, using a little less rennet 

 than usual, and keeping the curd in the whey at ninety-eight 

 till acidity is well developed, or till the curd will string well by 

 the hot-iron test. In regard to keeping milk at home, if you 

 have milk that is tainted, if you will air it by punching holes 

 in the bottom of a tin pail, and strain your milk into that 

 pail, letting the pail stand over your milk-can by any device you 

 can arrange, so that the milk will fall through the air, it will 

 take so much of the taint out that the milk will keep nicely. 

 Then, when you carry the milk to the factory, if you will cut 

 a hole in the top of the can-cover, say six inches in diameter, 

 and cover it over with wire cloth, such as is used for strainers, 

 or a little coarser, if you please, and put a rim about two 

 inches high around it, so that the milk shall not slop over, 

 the animal odor will clear out of the way, and will not trouble 

 you at all. You may take the worst tainted milk you ever 



