44 ILLINOIS dairymen's association. 



active at 98 deg., or blood heat, above which the temperature should not be 

 much raised. A temperature of 140 deg. will kill the rennet. 



21. Add rennet enough to make a firm curd in 30 minutes. 



22. Cut the curd as soon as it can be done without waste, and cut fine 

 and finish at once. 



23. Keep the temperature as evenly at 98 deg. as possible, until the curd 

 is fit to dip and salt. Cheddar, or cook in the whey, as preferred. 



24. Practice alone can teach when to dip, something depending on whe- 

 ther a soft or firm cheese is desired. 



25. The cheesing process depends a good deal on the relative per cent 

 of w^ater to caseine. If there is too little water, the cheese will cure slowly 

 and be dry, crumbly, and have little flavor. If there is too much water des- 

 tructive fermentation will set in, and the cheese rapidly decay, if it does not 

 sour and break. 



26. An even temperature is indispensible for curing— as low as 65 to 70 

 deg. for whole milk cheese, and as high as 75 to 80 deg. for skimmed— ac- 

 cording to the degree of richness. 



CLEANLINESS. 



27. It is not possible to be too particular about cleanliness. But clean- 

 liness Gov. Seymour says, is a comparative term, and what is clean to one 

 may be dirty to another. 



28. Carefully brush the cow's udder— if it is befouled wash it— before 

 milking. 



29. Keep all hairs and loose dirt out of the milk, that no filth may be dis- 

 solved in it. iSTo strainer can take out what is dissolved. 



30. Use a fine soft cloth strainer besides the wire strainer. 



31. Keep your milk away from all foul or disagreeable odors, as the fats 

 rapidly absorb all odors, and impart them to the product. 



32. Wash in tepid water every dish, implement, or utensil, that comes 

 in contact with milk or its products. Then scald in boiling water or steam ; 

 after which rinse in cold water and expose then to pure air { and sunshine if 

 possible ) until needed for use. 



Mr. Dexter : Mr. Broomell has referred to a valuable point in the 

 use of the "centrifugal separator" as to the necessity of adding milk in the 

 churn. 



Mr. Broomell : During the summer months 20 per cent., works suc- 

 cessfully, but as the fall months come upon us, the milk becomes richer and 

 we calculate it, 25 per cent of the bulk of the milk with the cream ; I have 

 not been successful in running my machine less than 20 per cent. My objec- 

 tion to drawmg the cream thick, is, that I cannot get all the butter-milk 

 from the butter in the churn. The emulsion is so rich in oil that it will not 

 separate. 



Mr. Buell : I think that I can help you on that. I have found by prac- 

 tical experience, that when the butter has just begun to form in globules, if 

 you will put in four or five per cent of pure skim-milk, right from your sep- 

 arator it obviates all of that. Be sure that your skim milk is some warmer 

 than your cream in the churn. 



