MODERN DAIRY PRACTICE. 



sary in our dairy practice. The great uncertainty in the 

 present methods and their varying results makes the manu- 

 facture of cheese a risky and expensive industry. By the 

 introduction of more rational methods good results will be 

 obtained with greater certainty; the cheese will be forced 

 into exactly the desired fermentations, thereby decreasing 

 the number of unsuccessful cheeses manufactured and 

 making the cheese produced both cheaper and of a better 

 quality. 



