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CHEESE-MAKIX'G IN AMERICAN FACTORIES.- 



The first step in the process of making cheese in American 

 factories — viz., the care and handling of the milk, devolves 

 upon the farmers supplying the raw product. After the 

 milking is completed, the milk is immediately taken from the 

 sheds and well aerated either by running it thinly over a flat 

 or fluted surface, or pouring it from one vessel to another in 

 fine streams ; this is done in a place where the air is fresh, 

 pure, and odourless, as the object of the aeration is to 

 remove the animal odours from the milk. When delivery to 

 the factory takes place but once a day, the night's milk, after 

 being aerated, is cooled to 70^ F. or less ; this is necessary to 

 insure the keeping quality of the milk and its arrival at the 

 factory in good condition. 



All cans, pails, strainers, and other utensils that come in 

 contact with the milk are thoroughly washed with the aid of 

 some cleanser, such as 'soap or salt, rinsed with boiling water 

 or exposed to live steam, and placed where they will be 

 thoroughly aired. By this means they are kept sweet anl 

 free from taint. 



The milk is all delivered at the factory in the morning 

 between five and eight o'clock. The night and morning sup- 

 plies are usually brought separately, although they some- 

 times mixed where the quantities are small. The milk is 

 poured into the receiving can, and a small sample is 

 taken to be tested for fat. This sample is placed in a special 

 bottle, one of which is provided for each farmer supplying the 

 factory. A sample of each day's milk is put into the proper 

 bottle every day for ten days or more, and from this composite 

 sample the fat contents are ascertained by the Babcock 

 method. A small amount of corrosive sublimate or other 

 preservative is put in the bottle previous to taking the 

 first sample, to prevent the milk from souring. After 



* The Cheese Industry ofihe State of New York. By B. D. Gilbert, U.S. Depart- 

 ment of Agricu'ture. 



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