COLORING MILK FOR CHEESEMAKING. 1 57 



contains the standard alkaline solution. This small bottle 

 should be filled with a concentrated solution of caustic soda or 

 potash. It will be seen from the diagram that the air. which 

 passes into the larger bottle must first bubble through the 

 contents of the small wash bottle. In this way any carbon 

 dioxid contained in the air is held by the contents of the wash 

 bottle, thus preventing the formation of any carbonate and 

 consequent weakening of the standard alkaline solution. If 

 some such apparatus as is represented in the diagram is not 

 used, the bottle containing the standard solution should be 

 kept stoppered when not in use, to prevent the absorption of 

 carbon dioxid from the air. The bottle containing the indi- 

 cator should also be kept stoppered, to prevent evaporation of 

 the alcohol and consequent change of the strength of the indi- 

 cator." 



No hard and fast rule can be laid down for the 

 degree of ripeness which is best for all conditions. A 

 cheesemaker must find for himself what degree of 

 ripeness of the milk will allow the curd to remain in 

 the whey for a sufficient length of time to be properly 

 cooked, which requires from two and a half to three 

 hours. This can only be obtained by experience, and 

 the rules given are to be taken as guides only. There 

 is little or no gain in time for making the cheese by 

 ripening the milk before renneting, but if set too 

 sweet there is danger of the curd remaining in the 

 whey too long, causing what is known as a " whey- 

 soaked curd." 



COLORING MILK FOR CHEESEMAKING. 



Canadian cheese are commonly divided into two 

 classes, " white" and "colored." If the latter are 

 made, cheese-coloring at the rate of one to one and 

 a half ounces of coloring per 1,000 pounds of milk is 



