13-2 SCIENCE AND PRACTICE OF CHEESE-MAKING 



formed by these bacteria may develop. The in- 

 fectious material may then be carried into the 

 factory by wind or flies. Once in the factory, every 

 utensil used in cheese-making soon becomes infected 

 and the trouble constantly increases. 



Prevention : 



(1) Keep everything used in the factory absolutely clean. 



(2) Do not allow the factory floor to leak. Cement floors 



are the most sanitary. 



(3) Keep the drain and drain-pipes clean. 



(4) Use screen-doors and windows during fly time. 

 Remedy : 



(1) The only way to get rid of this trouble is by a 



thorough cleaning and disinfection of the factory 

 surroundings and of all utensils. 



(2) The starter, if one is used, should be renewed. 



METHOD OF CLEANING AND DISINFEC- 

 TION 



(1) Wash all utensils with a brush, hot water, and wash- 



ing-powder, and put them into the large milk-vat. 



(2) Put a cover over the vat and turn live steam into it. 



(3) Steam the utensils for at least one -half hour. 



(4) If the drains are dirty, clean them with hot water 



and washing-powder. Then steam them for at least 

 20 minutes. 



(5) If the ground, surrounding or under the factory, is 



infected, have it covered with lime or fresh earth. 



(6) The inside walls, cheese-shelves, and all wood-work 



should be washed with a hot solution of bichlorid 

 of mercury (corrosive sublimate). This is made by 

 dissolving 7| grains of bichlorid of mercury in one 

 pint of water. Handle this substance with care and 

 apply this solution with a brush or broom, since it 

 is a powerful poison. 



DEFECTS IN FINISH 



This includes anything that detracts from the ap- 

 pearance of a cheese. As a rule, such defects are 

 due to carelessness on the part of the cheese-maker. 



