FARM DAIRYING 



have over .20 per cent of acid when delivered at 

 the factory. It usually does not smell or taste 

 sour until it contains from .30 to .35 per cent, 

 and then it is quite unfit for cheese-making pur- 

 poses. Our senses of taste and smell are not accu- 

 rate enough to determine the exact stage of acidity. 

 The cheese-maker uses the acidimeter, and we 



^°^5-vC^t5= 



CHART SHOWING THE MULTIPLICATION OF A 

 SINGLE GERM, CLEARLY INDICATING THE NECES- 

 SITY OF QUICK COOLING 



should abide by his decision and not be offended 

 if the milk be returned, but make an extra effort 

 to keep it in better condition. 



The dairy farm should have a milk-house. It 

 may be built of wood or of cement. In it should 

 be a tank large and deep enough to hold cans 

 containing at least two milkings and a six-inch 



[137] 



