ISO 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION 



The second question you must answer for yourselves. 



The balance of this paper is devoted to a solution of the third ques- 

 tion. 



The rules governing the care of milk are essentially alike for either 

 cheese or buttermaking. But if those rules are disregarded the results 

 of such neglect are many times more apparent in cheesemaking than in. 

 buttermaking. Thus, the milk which appears to give satisfaction in a 

 creamery would, if made into cheese, be liable to cause great vexations. 

 and losses. 



Because cheese is a votrogenous compound and because of the curing, 

 process it must undergo, conditions are furnished which greatly favor 

 fermentation. Therefore, in the handling of milk for cheesemaking it 

 is of special importance to observe those rules which make further ex- 

 clusion of germs and the control of fermentations. 



We are told that to the farmer weeds are a blessing in disguise. The 

 same may be said of undesirable germs in milk. If the milkers were as. 

 neat about their work as we can reasonably expect they should be, the 

 germ content of fresh milk might be reduced to a minimum and an almost 

 unlimited quantity of dirt and dung would likewise be excluded. 



I believe that filth in milk constitutes the most insurmountable 

 obstacle in cheesemaking. 



In the manufacture of sweet curd cheese, the use of a heavy started 

 and the elimination of gas from the curd are precluded. Therefore, in 

 this industry, it is doubly important that the milk be of excellent quality. 



I believe, for more reasons than one, that those parties who operate 

 a combination of factories who handle the total output of milk in a given 

 territory, have the best opportunity of achieving success in the cheese 

 industry. 



Following are some of the advantages that could be gained by doing: 

 business on such a scale: 



(1) Rigid rules in the care of milk could more successfully be en- 

 forced, especially if a premium were offered for a superior article. 



(2) An instructor could be employed to keep both makers and 

 patrons in line. 



