8 SCIENCE AND PRACTICE OF CHEESE-MAKING 



when the milk is delivered at the factory and may 

 be largely removed by proper aeration and care 

 in the cheese-making operations; but those of 

 bacterial origin do not usually reveal their presence 

 until the cheese-making process is well along, or not 

 even until the cheese has been made and acquired 

 some age. 



PHYSIOLOGICAL OR DISEASE PROCESSES 

 IN COWS 



It is well known that if a cow is abnormally 

 heated or excited just before milking, tainted milk 

 and cheese may result. Such a condition may be 

 brought about by dogging cows or any form of 

 ill treatment. Many diseases directly affect cow's 

 milk and render it unfit for use in making cheese. 



HOW TO OBTAIN CLEAN MILK 



We have seen that the one chief source of bacteria 

 is dirt. Hence, the one thing needful to prevent 

 bacteria getting into milk is extreme cleanliness at 

 every point of contact with the milk. The following 

 suggestions are given to indicate what is meant by 

 cleanliness in connection with milking and caring for 

 milk. 



Cows should be clean and healthy. Too much 

 pains cannot be taken to keep cows clean. In ad- 

 dition to regular currying and brushing all over, the 

 udder and adjacent portions of the body should be 

 carefully brushed before milking and also wiped with 

 a damp, clean cloth. The udder should also be wiped 



