New YorK AGRICULTURAL EXPERIMENT STATION. 37 
whey vat was in fair condition and located about 30 ft. from the 
factory and at the side of the creek. The inside of the factory 
was not ceiled but side walls had been whitewashed during the 
season. The product was a moist, loose-textured home-trade 
cheese, very favorable for the development of red spots or 
blotches. R 
An examination at the factory on July 31 showed that distinct 
blotches had been formed in the cheese of July 17, 20, 28, 25 and 
26, and red points were evident in cheese of July 27 and 28. A 
later examination of samples on August 9 and 13 showed blotches 
in cheese of July 27, 28, 30 and 31. 
Owing to his desire to sell the greatest possible amount of 
water at cheese prices the maker wished to continue, if possible, 
the manufacture of this very soft cheese. As a precaution we 
recommended coloring the cheese, which was begun August 2, 
and has been continued to the present time. 
On July 31 all of the utensils which came in contact with the 
milk were placed in the vats and steamed at 180° F. for 15 
minutes. 
A curd sink was in use at this factory and this was treated in 
the same way as the vats except that from its more open construc- 
tion the work could not be as satisfactorily carried out. The 
weigh can was inverted and the steam introduced through the 
faucet. This heating was repeated on August 1, 2, 3, 5, 6, 7, 8, 
9, 10, 12, 15 and 17. A steam connection was made with the 
whey vat and the whey was heated to 145° on August 2, 3, 5, 6, 
and each succeeding alternate day until the 17th. At this time 
the heating was discontinued because the vat was leaking. 
During the first four days after the beginning of the heating 
the milk was handled in two vats and there was a marked differ- 
ence in the number of red points present in samples of the cheese 
from the two vats on each day. After this time the milk was 
made up in a single vat and no further observations of this kind 
were possible. 
On August 1 and 2 the cheese from one vat was blotched but 
the use of cheese-color prevented the blotches from showing in 
the cheese of August 2. The cheese of August 3 showed only 
an occasional red point and after this date the points, though 
