92 



EEPOET OF THE 



No. 55 



The following table shows the condition of the curds in the vats : 



This shows the loss of fat in the whey : 



From milk cooled without aeration 



and dipped 



stirred without cooling 



dipped without cooling 



in sweet, clean flavored condition, 



in gassy condition 



in over-ripe condition 



in over-ripe and gassy condition. 



.20 % 

 .22 % 

 .22 % 



.24 % 



.194% 



216% 



.250% 

 .273% 



This shows the flavour of the cheese, 1909 



Cheese made between June llth and August 12th. 



"After two seasons' work," concludes Mr. Barr, "1 am quite convinced that 

 no method of cooling the milk will produce the finest flavoured milk, or make fine 

 flavoured cheese, unless everything, is kept scrupulously clean and the cows receive 

 clean, wholesome feed and water. 



"Where the whey is returned in the milk cans, it should be pasteurized and 

 the tanks kept clean. It is simply impossible to have the finest flavoured cheese 

 when sour, dirty whey is returned in the milk cans or when rusty milk cans or 

 pails are used. If cheese factory patrons would exercise reasonable cleanliness 

 in taking care of the utensils used for milk and in milking the cows, and then cool 

 the evening's milk immediately after it is drawn from the cow to sixty or sixty-five 

 degrees, with as little exposure to the atmosphere as possible, and cover it up, we 

 would have practically no bad flavoured cheese to put on the market. Our cheese- 

 makers would be saved much hard labour and worry and there would be thousands 

 of dollars extra in the pockets of both factorymen and patrons/' 



