90 EEPORT OF THE No. 55 



"As to the defects in the milk delivered to the chee&'e factories in Eastern On- 

 tario, I might say that the greatest trouble we have to deal with is the milk being 

 delivered in an over-ripe and tainted condition. These defects are very largely due 

 to the unsanitary condition of the cows and stables and the lack of proper facilities 

 for the cooling of the milk immeiately after being drawn. I would suggest that 

 your Commission give this matter your special attention, as I believe that the great- 

 est amount of good can be accomplished with the least expenditure by special at- 

 tention being given to the conditions on the farm under which the milk is being 

 produced. I feel confident in saying that if all the milk were delivered to our 

 cheese factories in as good condition as the best is at the present time, a pound of 

 cheese could be obtained from about half a pound less milk than is required under 

 present conditions, and the saving in this respect on the milk delivered to the cheese 

 factories in Eastern Ontario this season would amount to nearly half a million 

 dollars. 



"As an illustration of this, on August 7th one of our instructors visited a 

 factory in which the milk was being delivered out of condition. The amount of 



A. Curd from milk cooled but not aerated. B. Curd from milk aerated and cooled. Show- 

 ing the ideal way of caring for milk is immediately cooling with ice or'cold water without 

 aeration or exposure to the air. The numerous round ho]es which are shown in the 

 piece of curd marked " B " are the result of the growth of gas-forming bacteria in the 

 milk. The holes which appear in the curds marked " A " are not gas holes but are mere 

 mechanical holes. The formation of gas holes in the curd is usually accompanied by very 

 objectionable flavors. 



milk received on that date was 12,252 Ibs. The milk tested 3.5 of fat, and the 

 amount of cheese made from this milk was 1,064 Ibs., or, in other words, it required 

 11.51 Ibs. of milk to make a pound' of cheese. After spending a couple of days 

 visiting the patrons and having them pay more attention to the sanitary conditions 

 and the cooling of the milk, the instructor spent another day in the factory on 

 August llth. On thtis day 12,711 Ibs. of milk were received, testing 3.5 of fat. 

 The amount of cheese made was 1,170 Ibs., or, it required 10.86 Ibs. of milk to 

 make a pound of cheese. These results were obtained under average factory con- 

 ditions and demonstrate conclusively the advantage to be derived from the proper 

 care of the milk on the farm. 



"In addition, the quality of the cheese is greatly improved, and I feel safe in 

 saying that if all our cheese was as good as the best, the value of our cheese would 



