154 



ILLINOIS STATE DAIRYMEN'S ASSOCIATION. 



Q. What are the principle differences in the curd? 



A. The amount of curd is not taken into consideration at all. 



Q. What was? 



A. The quality of milk that will make a good cheese will make a 

 fine curd without any gas in it. We have curds that are that way. 

 Other curds are very slimy, some are soft, and that would not make a 

 fine cheese. Other curds are full of gas and smell very strong. They 

 have those differences and are very plain so you can all notice them. 



Q. Is that caused by the lack of the calves milk or food? 



A. I am not going to attempt to tell the causes for all these things, 

 but the principal ones are caused by filthy milk and exposure of milk 

 where the air is loaded with all kinds of germs. One trouble, the vessels 

 or cans are not scalded. We have got to keep the germs out as much as 

 possible and control the fermentation. Not expose the milk to that barn 

 yard air or stable air more than we can possibly help. Milk in a clean 

 manner and then keep the milk away from the manure pile; there must 

 be considerable distance between the two. Air the milk and cool it 

 thoroughly as soon as possible and have it delivered as early as possible, 

 that shortens the time of fermentation. If that is done — but of course 

 that don't cover the whole of it. There may be something wrong with 

 the cows; they have eaten some kind of food that would injure the 

 quality of the milk, but we are not so afraid of food fiavors as trouble 

 with fermentation. 



Mr. Gurler: If you could have either aeration or cooling, only the 

 one, which would you take? 



A. That would depend on the climate, the further north you go the 

 better j^ou could get along with cooling. We advocated that years ago 

 as well as now. We had factories where milk was not set in cold water 

 only in exceptional cases in extremely hot and muggy weather. The 

 milk was thoroughly aired immediately after milking and it would be 

 very fine, provided the cans were washed and scalded according to 

 rules; if that was not done it would sour the milk. 



Mr. Wheeler: Would it depend where it was done? 



