The Science and Practice of 

 Cheese-Making 



CHAPTER I 



The Care of Milk for Cheese-Making 



ONE of the fundamental requisites of successful 

 cheese-making is clean milk. The cheese-making 

 process begins in reality on the premises of the milk 

 producer; and, of all the details of the process, the 

 one that is, and has always been, productive of most 

 trouble is the improper handling of milk by patrons. 

 There has usually been complete absence of any ade- 

 quate method in caring for milk. The occasional 

 skimming or watering of milk always calls forth the 

 severest condemnation, and properly ; but actual losses 

 caused dairymen in this way are insignificant in com- 

 parison with the losses caused by carelessness and 

 neglect in properly caring for milk. It is to be hoped 

 that the time may come when deliberate carelessness 

 and indifference in the production and care of milk 

 will be regarded as little short of criminal. The value 

 of milk in cheese-making depends, in no small degree, 

 on the care it receives from the time it is drawn from 

 the udder until it is delivered at the factory. The 

 quality of milk in respect to its cleanliness determines, 

 to a great extent, the quality of cheese that can be 

 made from it. 



