CARE OF MILK FOR CHEESE-MAKING 



II 



the stable to some room free from all odors and 

 with cleanly surroundings. The milk should be at 

 once strained through a brass-wire strainer, having 

 not less than fifty meshes to the inch, and also 

 through three or four thicknesses of cheese-cloth. Still 



FIG. 4 



A quick way of cooling milk. The milk in a thin 



FIG. 5 

 The milk contained in 



/ayer runs over a surface made cold by running ice- these long "shot-gun" pails 

 water. The same water can be used repeatedly by or cans,placed in ice-water 

 adding ice each time. This method should be used is stirred occasionally to 



adding ice each time. This method should be 

 only when the surrounding air Is pure. 



occasionally 

 insure even cooling. 



more effective results in straining can be secured by 

 the use of absorbent cotton, though its expense may 

 make its use impracticable under ordinary conditions. 

 After straining, cool at once to 60 F., or better to 

 50 F., by ice or cold water. (Figs. 4 and 5.) 



