Show I 1 h alft cuate so ve 4 ver rl tuma kit SA tab cheese factory men are re lid tj by the dairy of the ontario A agricultural college that the thecil bad la in the prick rt ct 1897 an alao lore lure to ito into 0 alum tion other years malit n have undecided whether to make the chew for early oe use or cc make them to be b held liia this par then can carwie bo be any room for ft embt as to when will b be owed they an are daubl d a inow this t ang the cak the i leftri rd to maker makers to miko make UN am of all bir their art to arod a quick curing aril arti lie ile to obtain this end th the fol fat lowing point points accept nothing bat but pure arct sweet mill heat to bi degrees and then make a iv duet tet test bet set the milk when brn the n anck test li is about IS 18 seconds oud or t ripe rips firu head 00 0 o that the rani card will dip IQ boat about ah 3 houn UTO saint effi lut to coagulate coa galate tb the milk la in about abou go 90 this will spire 1 from three to four ounce o 0 standard be seiw nav ehst your rennet is 1 all fight right do not cut more than three time times the milk ii Is retain plenty 0 of Bioli turo la in curd cards for or an u early 1 markel baring ibea are ar 1111 mally too dry mutt ul harsh ifert pie 10 lo ly to 68 98 not above till this as i it ii is desirable to retain dip lit at the ho fint tint appearance of acid 11 tho acid doce does not how on the tb hot bog iron UA the alkali tot do not 1 leavo tb the ford cud la it tie the whey more thau ne hours hoar even 1 it the lot hot iron indicates Indira tn DO no acid if it TOO tt icat with the lie alkali nil yon you will and kiclty of acid at the end til of three hours provided the temperature if Is kept op up to 98 degrees the hot iron ii Is tint not always reliable at lit this point me oon soon as a ho the curd card be come comes meaty and above about one inch on the bot hot iron head air al to improte improve flavor bot but dot enough to lore lose all uia tb bait salt at the rate of about 3 round pounds to 1000 gounde of 0 milk and before the grease run runs too freely anly allow the cord curds longer in tho fait alt you will save totter better fat and will not b be troubled with greasy curila many 1 are sacrificing a rood good den dent of batter butter fat for ho the eale sale of getting a cloeo close cheese keep the temperature of abe tb s curing room at about 70 degree degrees and I 1 bus has acu tho the curing do not allow a clime to go into the rating room which ij ii not nicely ua flu dished or olio one to leave 1 it until it is 1 at kat two weeks old ohl hot not a sk few are mining ruining their rei rel elation b shipping cord to their cust tho writer beard heard of a care this cheese were enado on Satur darand iliin wd the following noih uth a practice cannot to bo too a romilly condemned dont do it no mailer matter what the arre sure frum from mulu macii 1 or pa pal troup rou who may be audious to amure the advantage of the high priors to gain up lu in order to obtain fat meaty quick curing cheeses which will be fit at to pat cat in it about one mouth after making ina kinc use plenty of rennet leao lem 0 unicie nt in the curd alt salt lightly keep the of the curing room op up to TO 70 degrees night and day and keep the chwe chewe in the curing room for at beast leut two weeks take a little trouble t to inform patrons as to the best berit method of caribe for milk do not fald milk home with cut at first trying to remedy the trouble pay a visit to each patron p ilroy at let least oace coce a year keep the factory clean and tidy to factory owners gleaso see that the factory is in rood good repair wore work havo o all acres in ibo the floor made good look over the 1 ata presses pr rEse hoope hoops etc carefully aud and put them iu in good shape for the maker lidy the yards and approaches to ibo the factory plant trees about the place make the factory a place where fattens will vill liko like to como come rather than a place to bo be shunned on account of bad smells untidy and an ill 11 tempered cheese maker pria given to patrons who fend scud be the beet beat arl ars 1 largest argest quantity of milk will help fa business siness bo to batrous Pat rous Lu deaver to supply the factory with first clams milk take a pride ill in sen dinst a large 1 quantity of the he best quality milk that your can strain and aerate the nille ell deliver it at the factory e to fryday day if possible poff ible there is always boeff ions of fat iu JU up milk two or three days old the maker is in also likely to be troubled ron bled with greay greasy cords cards and other things which will give him difficulty cr in mal making jug flae flue cheese country |