92 MARKET DAIRYING 



Souring the Skim=milk. Where from ten to twenty 

 pounds of cheese are to be made at one time, the skim- 

 milk is most satisfactorily soured in four to ci.c^ht gallon 



Fig. 41,— Method of Heating Cottage Cheese. Curd Strainer. 



shot gun cans, which have a uniform diameter of from 

 eight to ten inches. Enough pure culture of lactic acid 

 bacteria is added to sour the skim-milk in about four 

 liiiurs at a temperature of ioo° F. As a rule one gallon 



