CARE OF MILK FOR CHEESE-MAKING 13 



milk producer. It is necessary to do more than dis- 

 tribute printed instructions. Personal inspection of 

 individual farm premises is also necessary. But it is 

 essential, in addition to these methods of education, 

 to give some additional specific inducement which will 

 impress each patron as nothing else will and lead him 

 to recognize not only the general importance of pro- 

 ducing clean milk, but the application to him person- 

 ally. The most effective means of making a deep 

 impression is to give each one an opportunity to see 

 how far his milk departs from the recognized standard 

 of milk that is clean enough for making good cheese. 

 These results can be realized by the introduction of a 

 system of judging milk; and if the results of each 

 judging can be made to affect the dividends, the pa- 

 tron soon realizes how near or how far from the 

 proper standard his milk is. 



The following method is suggested as an effective 

 one in judging cheese-factory milk: Examine the 

 milk for (i) acidity, (p. 426); (2) dirt in suspen- 

 sion, (p. 434) ; (3) micro-organisms by the fermen- 

 tation test, (p. 434) ; and (4) flavor. Use the fol- 

 lowing scale of points for scoring milk: 



When perfect 



Acidity IS 



(Acidity not over 0.18 per cent.) 



Dirt 15 



(No dirt in suspension.) 



Fermentation test 45 



(No signs of abnormal ferments.) 

 Flavor 25 



(Entire freedom from abnormal odor and taste.) 



In each milk, the score is diminished in the case of 

 each quality if the milk shows any imperfections. This 

 system will be found effective in application, if the 



