2 BULLETIN 669, IT.. S. DEPARTMENT OF AGRICULTURE. 
spring months. This resulted in injury to the quality of the cheese 
and also greatly reduced the yield. At present practically all manu- 
facturers pasteurize the milk, necessitating the use of a starter, but 
thereby preventing abnormal fermentations and insuring a uniform 
product from day to day. In either case, whether pasteurized or 
not, a sure and rapid development of the acidity is - necessary in 
order to make the- cheese successfully. 
FACTORY SANITATION. 
The room where the milk and cheese are handled should be eon-' 
structed with a view of maintaining strict cleanliness. Cement walls 
and floors are almost imperative if they are to be kept in a sanitary 
condition by daily washing and flushing. The water used in the 
factory should be filtered or should be obtained from a source free 
from all possible contamination. The equipment and utensils in a 
soft-cheese factory should be so arranged 'and constructed as to be 
easily cleaned. Only such apparatus as is daily needed to facili- 
tate the rapid and proper handling of the milk and cheese should 
be left in the workrooms. Precautions should be taken also to 
have all heating and cooling pipes below rather than above the 
place where the cheese is drained, so as to guard against falling par- 
ticles of dirt and rust. All windows and doors of the factory should 
be provided with fine-meshed screens, to keep out flies and. other 
insects. 
THE MANUFACTURING PROCESS. 
The process of making Xeufchatel and cream cheese in the fac- 
tory is essentially the same as that on the farm, as. described in 
Farmers' Bulletin 960. The handling of large quantities of milk, 
however, requires more elaborate and extensive equipment in order 
that the numerous operations may be performed rapidly and effi- 
ciently. Vats of about 600 gallons' capacity are commonly used for 
heating the milk. After a preliminary warming with the addition 
of rennet and a starter, the milk is run directly into shotgun cans 
holding about 4 gallons each, which are filled by means of a con- 
necting pipe. The cans are then set side by side in a concrete-walled 
room, commonly known as a cellar, or, if the room is small, placed 
one upon another. Along the sides of the cellar are steam pipes 
that regulate the temperature so as to induce proper fermentation. 
After the milk has ripened for 15 to 18 hours the coagulum is poured 
upon draining cloths supported by means of special drain racks 
placed side by side. After a large part of the whey has drained off, 
the corners of the cloths are folded together, tucked in, and the re- 
sulting bags placed on ice in order to prepare the curd for pressing. 
After pressing, the curd is salted, ground by means of a roller or 
