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CHAPTER XXIII 

 MILK FOR THE CHEESE FACTORY 

 HILE it is necessary for the patron supply- 



ing milk or cream for butter-making pur- 

 poses to send a first-class quality, a still greater 

 respdnslbility rests on the patron of the cheese 

 factory. For butter-making, pasteurization may 

 be and is resorted to, to check objectionable bac- 

 terial growth and drive off food flavors; but this 

 is impossible in cheese-making. The cheese-mak- 

 ing process is one which lends itself to the mul- 

 tiplication of evils, if they have already a begin- 

 ning in thq milk. A can of bad milk will spoil all 

 that of fifty other patrons, lower the price of the 

 cheese, and injure the reputation of the maker. 



Special provision should be made on the farm 

 for quickly cooling the milk to 65°, or lower, and 

 keeping it at that temperature over-night, and for 

 lowering it to 50°, and sustaining that tempera- 

 ture when it is held over Sunday. Depend on 

 nothing but a correct thermometer for ascertain- 

 ing temperatures. Ice is almost a necessity in 

 order to care properly for Saturday night's and 

 Sunday's milk. 



Milk intended for cheese-making should not 



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