DAIRYING INTERESTS. 193 



cooling removes some odors, but does not drive out the 

 flavor of others got from bad feed stuffs, or bad water. 



CHEESE MAKING. The modern cheese maker works 

 closely upon chemical lines. All the operations from the 

 time of cooling or heating the milk to a fixed degree of 

 temperature ; the use of coagulating materials, or rennet, 

 all bring about chemical changes. The thermometer, use 

 of litmus for acid and other tests, the qualities of the 

 milk for butter fat, and the solids that form cheese, all 

 come into the operations of cheese making. 



Australian Cheese. Cheddar, the product of the 

 whole milk, butter included, is the favourite product 

 for home use and for export. To make such cheese, 

 of sufficient quality, there must be the milk from 

 well fed cows. The product of even one cow in bad 

 condition, or that has fed on rank stuff from swamps, upon 

 the leaves of trees, or drank of unclean water, has spoiled 

 many makings of cheese. But all being well, including 

 suitable appliances for cooling, heating, curdling, 

 extraction of the whey, salting, preserving, and curing, 

 the product should be up to the standard of sound 

 Cheddar cheese, and the product equal to lib of cheese 

 for each gallon of milk used. 



Composition of Cheddar. The Ib. of cheese thus 

 made is composed, in the practical sense, of one-third true 

 cheese matter, amongst the best material known for 

 building up muscle, sinew, and flesh; one-third butter fat 

 and warmth-making material ; the remainder being salt, 

 flavouring n;atter, and the water of composition. 



The Process of Making. Here the intention is to be 

 introductory only. The many excellent works available 

 Oliver, Millard, Wright, Dowliug, Long, Sheldon, and 

 others give details in fulness which is beyond the scope 

 of an elementary work. The practice may well follow the 

 close study of the chemistry and practice of cheese 

 making, though the details given here may be helpful. 



Cheese for llome Use. All of us, who either make 

 butter or send milk to the factories, have at times a few 

 gallons of milk which can be worked up into cheese. 

 With, say, 10 gallons of milk, or a little over lOOlbs., we can 



