| Show LLCHLLSE CHIt > E Liu to I Medic 1I1rellmlr Slep its rro Adding it ne In c11emkluot ns iu every line of businebs continual progress Is the road Lo k2cctise t kow lit uo tstter jltoa trition to bring before n cuccniaktl than bicycle 1 tiding If ouo does not keep on going ho will certainly and quickly fall off And In order to main Iill our reputation of ehemketO ro mutt constantly strUo to ncqtiiro u knowledge ot lie bet methods of cheeolnnldll hi order 10 hnpr1o the quality of our cheese from my own experience In cheese ranking I hive found continual I and i patient research necessary In order to kcep pace with the tluits uml requirements require-ments of fine consumer Title first important matter which we mol consider Is I tho cleanliness of our cheese factories Everything iu and about title factory from rmko room to curing room must bo kept perfectly clean anti free from any offensive tmclls Thli is n cry important matter Without With-out attention to cleanliness every do loll 10 cnllot expct to successful in operations Receiving tho milk I II nPII tp III eheelllnJlllg when tho skill of Iho cheounakcr Is taxed moro than at any other limo during tho progresn of tho days work Grot care IIIUt lot 1 oxerrlhlll hI relv inn tho milk ncccptini nono but that which is puts sued imcct and freo from foul odors Ho Should uw firmness in rejecting all other milk for if I impure milk ii I received an Imports flavored diecmwlll lio 1 the n suit When tho milk ii I being received Bleam may bo applied lightly to thu vat after tho first few hundred I oundi uro in Tho healing ehould bo done slowly until tho temperature hat reached SG degrees V The milk should bo Stirred ccnsiciKillj until heated When tho dinlrtil temperature IH I reached tho ttrirj tliorlil Lo turned off anti tho pipes couiylug tho tem to vats dis eouueclcd to that the temperature will not go above 80 degrees At this point Iho milk should be ttKtul for acidity in oruer to know its condition bcforo adding add-ing thu rimict lira mot practical tent known is I the cup test Ihe Instruments wed in this tent tire nu ordinary teacup lioldiug FOmcthing oer daht ounces a dram pla 1 n and ii epoou Tho tett is I operated us follow Til1 II tight ounces of milk out of tho vat Inelegant u dram of refract pour it into tile spoon hold tho Species In Ibo right hand immediately over tbo cup holding your watch ill your left hand When the Fraud hand of tho watch touches any figure on the dial drop tho rennet into the milk and Ktlr rapidly for tcu wcocdii so as to create a whirlIng whirl-Ing motion of tho milk keeping ono eyo on tho milk and tUo other on the watch counting tile kwjond1 which it takes to roignhto If it takes BO or 60 second coagulate tho milk in I not ready to Bet and lhould be tmitureil by letting it loud until Patch time is tho milk will Coagulate iu about 20 seconds ly the teet Thu maturing or ripening of tire milk ii a very important matter lu I checiletrinking and the Clip let fit I a guide Zinettaillui 1111 Ihroll I g 1I I chreselurri L pOII < I fII the watch are known are 41clincm in tire test that b I rlPgrc of oclIty O pemods boing 20 flegrca ot aridity Tito mlk sollld Ila ripl1l III lint degree every dny Fit nit 10 losnru uniformity it qUill ity In I tile clhr re fJlllo dllY In tiny The test will ho f011l1l1 lIluthle Lien where overripit milk ling feces received as it will tall ON ilia exact Condition of tho 10111 1 would not Ihlllk of making cbcChO without Iltl tI A IItllu Iue Ilea is i required 10 Le able 10 Operates It quickly anti sucetwrefully Tile milk being IHnlurfol to tire Implr degree ot acidity 1100 Hlt Flout Lo ndledAddro 01 Professor A A Jory ot Caund |
