340 



MANUAL OF MILK PRODUCTS 



How to prevent. 



(1) Curing rooms should be so equipped that the temperature 



and moisture can be controlled. 



(2) Good circulation of air should be provided. 



(3) Curing room should be kept clean. 

 Remedy. 



(1) By spraying cheese with ten per cent formalin. 



(2) By burning sulfur, three pounds to one thousand cubic 



feet of air. 



(3) By washing the ceilings, walls, shelves and all wood work 



with a hot solution of bichlorid of mercury (poisonous) 

 made by dissolving seven and one-half grains in a pint 

 of water, and then washing with clear water. 



(4) By whitewashing the walls and ceilings. 



V. FACTS A CHEESE-MAKER SHOULD REMEMBER 



The finished cheese can be no better than the milk from which it is 

 made. 



Every cheese-maker should be familiar with the use of the acidimeter 

 and the fermentation test. 



The cheese factory should be a center of rural dairy education. 

 The maker should be qualified to teach his patrons. 



If the factory building is neatly painted, if the sur- 

 roundings are tidy, and if the maker himself has a 

 good appearance, it will be easier to induce the pa- 

 trons to furnish better milk. 



It will be of much greater value to both the cheese- 

 maker, the patron and the consumer, if in the future 

 more attention is given to the improvement of quality 

 rather than quantity. 



QUALITY AND JUDGING OF CHEESE 



A well-ripened cheese of good quality should 

 have a clean, pronounced, pleasant flavor 

 and aroma, and the body should be smooth 

 and waxy. In scoring cheese the quality is 

 judged by drawing a cylindrical plug by means 

 of a trier (see Fig. 59). In judging the quality 

 of cheese, a score-card is used, as is the case 

 with other dairy products. Various modifications of score- 

 cards have been used, the following being a representative one. 



FIG. 59. A 

 cheese trier for 

 sampling cheese. 



