‘Cooling and Aération 241 
Oooling.—All that was said in Chapter VII on 
“market milk,” in regard to cleanliness in drawing 
the milk, applies equally well to milk that is in- 
tended for cheese making, but where milk is made 
into cheese it is not necessary, nor, indeed, is 
it desirable, that the lactic acid fermentations be 
checked further than is necessary to allow the milk 
to come into the cheese maker’s hands in the best 
condition. In cheese making, the fermentations of 
the milk play a most important part, and while it 
is not at present known just what fermentations are 
necessary or most desirable, sufficient is known to as- 
sure us that a certain amount of lactic acid is not 
only desirable but necessary for the cheese making 
process, and enough further is known that those fer- 
mentations which attack the protein substances, and 
result in the formation of strong flavors, taints and 
gases, are all undesirable in cheese making. For 
the purpose of cheese making, it is desirable that the 
fat should separate from the other constituents of 
the milk’ as little as possible, and to that end the 
previous treatment of the milk should be such that 
the separation of cream will be held back as much 
as possible. One of the best means of doing this 
is to cool the milk to the temperature of the air 
while it is kept constantly in motion. This, be- 
side helping to keep the cream mixed with the milk, 
will also favor the escape of any volatile animal 
products that may be present in the milk, known 
under the collective name of animal odor, and 
which would otherwise impart objectionable flavors 
to the cheese. 
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