Gunnison Gazette | 1916-10-06 | Page 4 | Better Quality of Cheese

BETTER QUALITY OF CHEESE Principal Cause of Sourness Is Use of Overripe Milk Condition Can Be Prevented. Much can be done at the farm in helping to produce only the best quality qual-ity of cheese, which will command the highest price, give complete satisfaction satisfac-tion to the best class of trade, and prevent pre-vent loss to the cheese factory. During the summer one of the most common complaints from the trade is due to sour or acid cheese. The principal prin-cipal cause of sour cheese is the use of overripe milk. Although milk may be ripened too far before the whey is drawn in the cheesemaking process by an inexperienced cheesemaker, much of it is overripe when brought from the farm to the factory. The most successful cheesemakers, as a rule, are those who have secured the co-operation of their patrons in the care and delivery of their milk to the factory In first-class condition.