68 CHEESE AND CHEESE-MAKING 



appreciable increase in the quantity of cheese 

 is obtained ; whereas if butter was made a cor- 

 responding increase in the butter yield would 

 be got. Again, cheese made from the milk of 

 cake-fed cows is liable to deleterious changes 

 during manufacture. The drinking water of 

 the cows should be free from all suspicion of 

 contamination. Water from stagnant ponds, 

 or the effluent water from sewage farms, renders 

 cheese liable to become spongy. The surround- 

 ings of the cow must be clean. The chief cause 

 of complaint against milk is probably due to 

 contamination after it is drawn from the cow. 

 Given a suitable district, breed of cow, food, 

 water supply, and surroundings, the cheese- 

 maker can depend on commencing with a first- 

 class raw article, i. e. a milk of average quality, 

 suitable colour, with uniformly sized fat globules, 

 and free from contamination either in the form 

 of injurious bacteria or acquired taints. 



A Cheddar is a whole milk cheese, and con- 

 sequently no fat is extracted from the milk 

 which is intended for its making. The evening's 

 milk is strained into the cheese- vat, and kept 

 at 64 to 68 F. The temperature is varied 



