92 CHEESE MAKING. 
to avoid or reproduce in the future, but he does not remember 
the circumstances connected with the making of that particular 
cheese. In the best factories a daily record is kept showing the 
conditions under which each cheese is made, and how the milk 
and curd act. This gives the maker a history of each cheese, and 
by its aid he is often able to remedy defects and reproduce de- 
sirable points. 
The following blank is suggested for the purpose: 
Vat used (Number of vat), 
Condition of milk, 
Per cent of fat in milk, 
Pounds of milk in vat, 
Rennet (or acidity) test for ripeness, 
Temperature set, 
Time set, 
Amount of rennet used, 
Rate of rennet per 1000 pounds of milk, 
Time cut, 
Minutes in eurdling, 
Time steam was turned on, 
Time required in raising to ...... degrees, 
Hot-iron test (or acidity) when dipped, 
Time dipped, 
Time from cutting to dipping, 
Per cent of fat in whey, 
Time ground, 
Hot-iron test (or acidity) when ground, 
Time salted, 
Amount of salt on curd, 
Rate of salt per 1000 lbs. of milk, 
Time put to press, 
Kind and number of cheese made, 
Time dressed, 
Time pressed, 
Weight of green cheese, 
Average weight of milk per pound of cheese, 
