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Lee cartee. pianchee. tabieeux. etc.. peuvent Atre filmte i dee taux de riduction diff«rents. Lorsque le document est trop grand pour «tre reproduit en un seui ciich*. il est f>lm4 d partir de I'angle sup4rieur gauche, de geuche k droite. ec de haut en bee. en prenent le nombre d'Imegee n^ceaaaire. Lea diagrammee suivsnts iliuatrent la mithoda. D 32 X 1 2 3 1 2 3 4 5 6 ONTARIO AGRICULTURAL COLLEGE, DAIRY DEPARTMENT. B TJ L L E T I 2.q 3Z O I "V THE CARE OF MILK KOR CHERSE FACTORIES AND CREAMERIES By il. H Dkan, B.S.A, Professor ok Dairy HusBASDitv at Ontario AiJuicuLxuRAL College, Guelj-ii. PUULISHEh BY THE ONTAHlU DEPAHTMEUT OF AGRICULTURE. Toronto, May IGth, 1894. i TORONTO ; Phintkh by Warwick Bros. & Rittkr. -NlaXEB OF AOMOOLt™,, Hon. Jo„^ Drvchn, Toronto, ' totario Agncultnral College mh » • Wm. RKWrB .. H. H. D.AK. B.S.A. •• ProfeworofVr- ^*°'*«'- G. K. Day, b.s a • • • • • b? ^'"'^nd'y. A.MOO..O.. .. .. .. ^. ^/"--oH^DrUi JSl^^^^^^^ __________^ " " *• ••Bunar. ADVISORY BOARD O.0.JAKK8.Af.A..;&,^.,^ -15.,.. ^°"''«'«««h. County of W.,li„^., CHEE That 1 article of i with first- dealer to I ber, or th( shoddy, aa bad milk. A chee that the cl were : In the the points Meanin portance of implies the Theso are r Hud for this be/ore the re (N'OTK.— il In nine cawes wherens it slio '''^^^SIMIHMHIMhh o, ^ •w, Guelph, e. President, ■ntendent. ?hemi8tey, ^ Soienoe. ubandry. aentaligt. ■'culture. icultnre. Master. 'nastioB. Burear. ►'onto. BULLETIN XCIV thp: care of mil K FOR CHEESE FACTORIES AND CREAMERIES. withfirstXsUlaterLT ^J,^? ^f""*' 'hat they be supplied dealer to make exceK „ „itire Vu? 0^^^°^ ^'^ '°'' «* ^'^^^'^'^'^ ber, or the manufacturer of « all «?« » ^^^^'^^ '"*"''" «**«'» ^«'°- shoddy, as it is for a mTker to n" T * ^^"'^V^ ""^^^ *•»«•" «>»* of bad milk. '° P'*''^"^^ ^"^ncy cheese or butter from that1he'S"}fjto h'e rundw^hlh^'Pt^'^^^ ^'^ ^ -« -««°"7 were : °""'' '''^^ >•»« "^'Ik supplied in his locality 1. Want op Aeration. 2. Lack of Straining. thepdntctJeVnt^ec^ed'^^ sections, these two are doubtless AERATION OF MILK. porUnrrpurltir'^t^et'siiV; ^"VT ^'f^ *'' '-"^ *»- -' ^^Plies the drlving^ff':7gtrtht may^'t^a felS?^ 61/or. the nulk is cooled ''"' '^^ "'*'* ^^^^' milking and wherea. ,t slHM.Id '-n'r.moim.ed aTrS,.f '^ '''"'^ erry-at.on or air-y-ation. ' SI r5»I*w»W3WTr^liiS. iMPOnTANCB : The Hivnr «» fl L n^ines the price. Th Havre 'ThetT *"^. '"""' '^'^^'y ^eter- "aker, upon the flavor of the n. Ik tLlT^'^'lu^'"^ ^ competent a great extent, npon th. flavor oti.eJric'"%r' P"^« ^^P«"d«' to governs price depends unon Z^Z ^- ^'"« aon.ethinc which Proper aeration will VTrTora„rohrr"^f ""'^ '' ^'« f^l^- have come from tho%ow or food °*^J^t°°**''" °'^°''« ^^'^^ "-J practised, aeration and stirrin. w°ll nrev^nAT P^^'"* ^y ''^^ « and consequently the milk w 7X1 T h?h ^^^ "'•'*™ ^'•°'" "«"«. more uniform. ' '''^^ * '"«her avemge test and one but abused, it is a hindrance Sf^ni ^'""^'^^ "^^^ '« a help. aerator once after milkinrwitli. ^^i^ '?"?« '""'^ through an sufficient. Itshouldbe ^Lrttoorth? ^^■''^'' ^"'•"''« '« ««' or 5 minutes after beini? nut ihL^! u ^ '''"^' *' •"^^''^als of 10 again before going to be? Not on^^^ •°"'' °^ ^''^"^ '^^''ators and If done, but alsq to prevent W n? ^ ° ""^T" "*^°'' should this the fall, when milk frequentlv 1 i"'"*'" '" '^' '*'^' especially in „. Some keep their nffo^X^^^^^^ being sJt." These hooks are fastened to a stronl nol« ^ ' ^*°*^'"« ^"^ hooks. means of a couple of posts in tte g?o'und °' "'^^'^'^^ ^"PP^^*^'^ ^y The morning's milk needs aeratln, as'well as the evening's. , ^=«ATORs Should BE Kfpt rr.r»« t . m nooks and crevices. Do not b^v «n °"' ^^' ^'^^'' ^'^d dirt cleaned. One good maker in Veslern On?" •"'.*'^*' '^ '^°^ «««"y -of aerators at all. for the reltrat'ptrdTnr ktrthl^ ordiirrlni^^^ be maUe by taking an bottom of this, fasten a handle about >if.^. ^"'' ^^° '^' ^"^"Je small holes in the bottom of the nln^ ?' ^°?«- ^"^^^» « or 10 pan squarely down into the milk and allow fu''"^' P"*^ ^^^ '"^^'ted through the milk. When it ceases bnhhTi" ?*" °^ *'^ '"> ^"bble insert again. Do this a dozen tiln 1 i"^' ^''*^ °"^ ^"^^ then The evening milk should be t^ated abo^ ..'"""'"^ *"^ ^^'•^^"g- going manner, once immediatdv afte. ^ L- '''!u*''""« "^ '^e fort and again in about half an houl^ ti ^^tS^^^^l^^ >■ largely deter- h a competent Pico depends, to J«i«thing which ilk at the farm, dors that may "g by test is m from rising, e test and one »n« or stirring 'ed is a help, k through an irring js not Qtervals of 10 aerators and >r should this especially in ' being set. Jg on hooks, lupported by Mining's. Base and dirt 8 not easily t advise the keep them y taking an the outside ch 8 or 10 he inverted ir to bubble t and then 1 morning, u the fore- 5 minutes, the night. STKAINING. When to Commenck ; Straining thould heijin bfforr covimf/nriny to milk, by brushing ot! all dirt, hairs, straw, etc., from the udder, teats and body of the cow. Let it be the duty of some one person to go over all the cows with a soft brush, or a damp cloth, before the cows are milked. How TO Strain : An ordinary wire sieve strainer does very wf 11, but we add to this by doubling cheese cloth or thin cotton so as to have four thicknesses. Lay the cloth across the bottom of the strainer and then fasten it on by means of a tin ring which slips over the cloth and bottom part of the strainer. For ({uickness wd use a strainer that a pail of milk may be put into at once. This sits in a wooden frame over the can. Some use a woollen cloth to strain with. Cloth of some kind is necessary to catch hairs and fine dirt. This cloth must be kept clean. Scald it thoroughly each time after using. Whv Strain 1 Cheese and butter are articles of food to be eaten by men and women. A great many forget this. They seem to think that it does not make any difierence what kind of milk is sent to the factory, judging from what may be seen on the strainers of factories. It all goes — well, goes somewhere, and they do not eat it. Other Points to be Observed. 1. Keep none but cows that will give at least 6,000 pounds of milk or 250 pounds of butter a year. Weed out the poor ones and replenish the herd by raising calves from the best. Send milk to the factory from none but healthy animals. When a cow shows symptoms of not doing well, she should be separated from the rest of the herd and her milk not used for food. 2. Colostrum, or the tirst milk after cilving, should not be sent to make either cheese or butter. Not until the fifth day does the milk become normal. Previous to this it contains a high percentage of albumen, which is of no use to either the cheese or the butter- maker, but is a decided hindrance. 3. In the spring and fall, while the cows are in the stable, it should be kept clean. To keep a stable clean, the following are necessary : Two brooms- -a stable and a house broom ; tight floors ; 6 . l»nd plaster for th * to the cow .tablf ""^ ''°'"' ^'om the Im? l'"^'^ * ^'^t'^ white- 'ated theretverVlTr^ff the cobwebs anT, u, '^f ?!;'»»- ««> ^oZ *eet.andthen,Titr?L^! "^^'^ ^a- l>u"lt wb?.*' ^^^ '»«'^«""- «n7,n.ore thi, .^ °uf 'V° ''« '^ ^""te of ',..^,^''«7h 10 square stable. A cow it" b* t ! n^'7 *'»« ^'^ntras wi^u"^,'*''^'-. ^°"'t do The health of »,«« »«!? P^**^® 'or a cow 4^/; • ^^^ '"'''»' of the 5. Feednoth- h '^^ '^^tter at present. ' * "oces- .^orst when drawn 7r^^' ^"^ " «»"«ed by t"ie ^^^-P^*" *<> °ow? it will grow wol, / fu"" '*'® <-o^ : if cauLrfK ^' '* '^"^ »>e at its cieanlinV Cs^aM-' ""'"^ " ^^^t Th^re^T; ''«"»«''<*tion ^'•'•. The follow^ ;^" V'*^^'- '■" -aahtg he utn °T '^''^**^' ^« «'a"«s, distillery sIodT^^^S P'"°''»bited in the 5a"5^""? *°f «"•««• -y ho? math's "'^r 'r'->-^' ^' noTtr: '° ™°'"' '" "» 8. Set the milk can in a place where the uir is pure, and in win ter where it will not freeze. Milk should be protected Irom sun an^i lain These are good in their place, but poor thin«8 to make clioede and butter out of. 9. The milk stand should be lOD feet from the barnyard and from where pigs are f«;d. It should have a cover allowinj,' a free circulation of air, at the saiiirt time preventing the milk from being heated, or allowing rain water to get into it. Rain water is sal o i^poil the flavor. 10. Milk wagons should bo kept clean. The boxes or racks for holding the cans need scrubbing with hot water once a week to remove spilled milk, etc. This is especiallv necessary where whey IS hauled on the uame wagon as the milk. The odor of some milk wagons 18 suHicient to tnint the milk. The horses ueul proper groom- ing that no odors from them reach the milk. The driver and his clothing should be clean and tidy. Cans of milk protected fron. sun and dust while on the road will reach the factory in better condi- tion than those without cover. 11. If the can is ten years old and rusty, leaks badly, has a dinged cover, and spills one half a gallon or more milk every day it is sent to the factory, should you continue to use it ? Will it not pay to buy a new one 1 ^ 1 2. Where possible, insist on the whey being returned in t)he milk cans. (8our whey, alone, is an excellent article to keep pigs in good squealing condition). Let it stand in the can until just before commencing to milk, then empty, rinse very slightly with warm— no^ '.ot— water. Put the evening's milk at once into this can withoir, .vraining and aerating. If it gets to the factory befoie It sours, step into the factory about noon and hear the cheese-maker giv9 an exhortation on gassy curds and whey (" bucky," some call it) flavors. Observe the look on his face which says, " If I ^et through by 8 or 9 o'clock to night, I'll do pretty well." Come rou*nd 8gam in about a month and see the buyer look at the cheese made from the vat into which but one can of such milk was emptied, and notice him set this cheese aside for further inspection or a 'lower price lie may refuse it altogether for export. It will do for the home market and will have a great tendency to develop home .on- sumption. If the patron who sends milk like the foregoing suffered alone It would not be so bad ; but if it is taken in by the maker out of *i V' ;■', « 1* ^^ ^"^" ^"'-'-"v "»= 1"" war tiio conse.iueaces. This IS bearing one another's (useless) burdens. xz^wW'- 8 •nd then be Hcalded. aft^r ilHoh m. Th '''''*. ^'^^ *»°' ^^^^^^ »'r and dry. Do not win.! .i--' P" ^^^^ '" « nico pUce to utonsila and the Havor of thetiV wUI^^: up lo'^rSf '^'^^ given ■ bT'L":lV" rhin/sho't^'r^ °' ''^« --^ ^uly as nothing taken from it (exceSf bad **/'' "^''^^ '« themilk^and keeping back " stripping '^o?lkimm?lt"^' ^''^^^^ °f ««•«««, be prohibited. It .V as'^great a Sme t^ t' k"' '""''•" »''°»'d th« " tirst milk " from a cheese S^J keep home skim-milk, or cream or '« st.ippingg." AdulteraJj Tu •' '^ '' *° '^^^P home thing has been added? or fro^n whSi al^ 'I """^ ^ *»''«*' «»/ sons offering for .,e' such ™ilk SuTd^lX'rtVS ^^' first class goods. Patrons ! step i/to vn J*^^*""^™*" to make and see that everything is neat anS .1 ^ • ^'^'^^''^ occasionally that there is good^hee^se or butte? on the 'I t"'^ '*''°'"^^ '^^ ^"d room. If it is not so, ask why andTf it a^"^"^' °'' '"^ ^^e store- •HMst on a change of maker next yeir " ''^^ '■''"«'^'«^' '■ ( I