100 THE INVISIBLE WORLD 



crobes. The instant the milk cools to 110 degrees, 

 insert the yeast. The true cheese microbes in the 

 yeast will soon grow, multiply and take possession 

 of the entire milk. Then introduce the rennet. 

 Stir well. As the milk curdles, great numbers of 

 these right microbes come along in the curd. As 

 the cheese comes from the press, they are already 

 in it. They keep out all intruders. In the ripen- 

 ing process, they do the entire work. When thor- 

 oughly ripe, the cheese is most excellent in quality, 

 and always absolutely wholesome. 



Meanwhile, until this yeast is forthcoming, as 

 in butter-making, so in cheese-making, absolute 

 cleanliness and prompt action at every point in 

 the process, must be the safeguards. This will 

 give the best results and reduce all danger to its 

 minimum. 



