1909 



MILK COMMISSION. 



91 



be increased at least half a cent per pound, which would have amounted to another 

 half a million dollars to the cheese factory patrons' of Eastern Ontario this season. 

 These figures speak louder than words." 



EXPOSURE TO THE AIR VERY WRONG, SAYS MR. RUDDICK. 



Mr. J. A. Kuddick, Dairy Commissioner at Ottawa, makes the following state- 

 ment : "The main point which has been demonstrated by our investigations during 

 the past two years is that exposure of the milk to the air in any way is likely to 

 cause considerable contamination. Cooling of the milk without exposure to the 

 air in any way is the one strong lesson from these investigations. It is obvious 

 that if we adopt methods which produce better milk and enable us to make a better 

 quality of cheese, the dairymen must derive a direct benefit from it. Such a result 

 is far-reaching in its effects. An improved quality encourages an increased con- 

 sumption, the demand is improved and values increase accordingly." 



Mr. Ruddick also placed at our disposal the results of the experiments of Mr. 

 Geo. H. Barr, chief of his experimental work, on the care of milk for cheese making. 

 Mr. Barr's experiments were a continuation of those of 1908, which pointed clearly 

 to the fact that cooling the milk without aeration immediately after being drawn 

 gave the finest curds and cheese. In the past year's experiments the milk was taken 

 care of by the patrons of a cheese factory following instructions. The idea was to 

 ascertain the loss in making tainted or over-ripe milk into cheese. The forty pat- 

 rons were divided into two groups, each being given different instructions so as to 

 furnish a comparison. 



The results are briefly told in a series of tables. The first shows the effect of 

 the temperature during the night or the flavour and texture of the curd tests and 

 the curds in the vats. 



"This table shows plainly that the temperature of the nights had very little 

 effect on the condition of curds when the milk was cooled, but a decidedly bad 

 effect when the milk was not cooled. None of the cooled milk was aerated. The 

 not cooled milk was either dipped or stirred without cooling." 



