Show EXPERT TELLS OF MILK FOR CHEESE MAKING ben R EI dredge praises the dixie cheese factory its product and advises all to patronize it by ben R Kl dredge utah A first class article of cheese can only be produced from a first class article of tint means that the milk should be clean clean milk cannot be produced from dirty cows nor dirt ards nor in atmosphere that is loaded with taints milk tint is clean incomes foul w hen placed in i containers A container may shine and yet contain crevices or corners that may be loaded with stale accumulation of milk or foreign matter cows may be clean and splendid condition and the atmosphere pure but a of careless and dirle clothing may even then contaminate the milk over which lie is working the production of clean milk is not the result of any one particular feature of equipment or any one particular characteristic of method it ia i conscientious adherence to a multitude of details of cleanliness in a recent visit to the cheese factory at st george I 1 found the product of the factory to be high class I 1 purchased a number of cheeses and took them to salt lake city where samples were submitted for the judgment of experts and the quality pronounced excellent I 1 do not think in the salt ake market a better sample of cheese could have been found than the st george cheese made august ath and sampled of the western dairy division september ath this is particularly gratifying when you take into consideration the heat of the month of august and the conditions under which that cheese was produced it speaks well for the community in which the milk w as gathered that went into the factory and it speaks equally well for the methods that were followed in the factory we must not however be satisfied with only doing a well as we have done for what has been done 11 only a beginning it is pary for the factory at st george to make for quality it is necessary for the people to sustain the factory in putting into it only a quality of milk that will make a first class article of cheese it is necessary that persistent effort be put into every detail that is a factor production at the local factory I 1 want to outline lust a few things that will help to maintain this quality cows must be healthy and clean kept in clean places given plenty of clean water and good clean feed by clean feed I 1 mean feed that are free from mould excessive dust or any unsanitary condition feeds that in es carry strong taints not be used in such a way eliat feed enter into the milk rye pastures sometimes produces a feed taint that is difficult to overcome in making cheese in the winter time the feeding of turnips produces a bad taint this however can be reined led if the turnips or other roots are fed immediately after milking and not in 1 uge quantities if this precaution is observed taints will pass through the system before time fur the milking it seems hardly to add a further precaution in regard to health of cattle but above all things cattle for the of milk thit is to he used in form as human food should be in perfect health eer utensil with winch alie milk conica in should bo perfect clean that is cleaned in such a div thit every crevice every corner lus been reached with a good clean brush with water containing a reliable cleaning compound then the utensil thoroughly rinsed and boiling water or live steam dont wipe after the scalding but wt to drain and the heat from the scolding will soon dry the article better than adv wiping good strong sunlight should be used a a but utensils should not be placed rethe will gather dust there is nowa on earth ofton ing dirt out of the milk equal to keeping it out remember tb and there will not be much that IP disgusting left in the strainer in fact perfect milk production would lead to the discard of the strainer altogether but we are nut perfect and for a tune e i have to use thi time honored evidence of our carelessness the straining however should be done immediate after milking and then the milk placed in the coldest place available by this however I 1 do not mein it should be frozen freezing is not likely to happen in st george forty degrees 18 adeil for milk but forty degrees in st george well we dont have it that s all now dont mix warm milk with cold milk for when that 18 done we undo in the cold milk all that ig done by getting it cold right in here perhaps should come an e pl anition along bacteriological lines but there 13 not time for it I 1 would simply say dont mix warm milk or warm and cold cream when necessary to mix two lots get them both cold before mixing dont think sour milk is good enough for the chaee factory if you send sour to the cheese maker and he does his duty lucli milk will promptly he returned to you and dont blame him when this happens the fault is youra everybody abt george support the cheese factory produce good clean milk and cheese fo the patrons of st george cheese factory if you wish to have your rain a reputation for bulit winch will bring the prices deliver to the clean sweet milk for without it the chaee maker is powerless to manufacture the hinbest quety af pf cheese |