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Canadian Instituta for Hiatorieal Mkroraproductions / Institut Canadian da microraproductiona hittoriquaa

Technical and Bibliographic Notes / Notes techniques et bibliographiques

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This HMn it fHnwd at tlw raduetkNi nrtio
Ca doeumant aM fllmA au tain da rMuellon

lOx

14x

18x

22x

2tx

30x

12x

1«x

20x

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28x

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TiM iMt racorcM fram« on ooch mierofficho
•hoN contain ttM tymbol ^^ (mooning "CON-
TNUED"). or tho symbol ▼ (mooninf "END").

Mopo. platao. eiwrts, ote.. may bo INmod at
di ff ff ofont roduetion ratios. Thoso too largo to bo
ontiroly Ineludod in ono oiposuro aro fHmod
beginning in tho uppor loft bond eomor. loft to
right and top to bottom, as many framos as
roqulrod. Tho following diagrams INustrata ths

L'MMnpteif* film4 fut rtproduh griM * la
gAn^rosH* d«:

UnivwiM Umi,

Lm imaflM MilvantM ont 4c« r«produitM we l«
plus grand aoln. eompc* twiu d« la condition at
da la nattat* da I'aKampiaira film*, at an
oofiformiM avac laa eondMona du contrat da

Laa ammpMraa orlginaux dont la eouvartura an
paplar aat Imprimda aom filmda an eamman^nt
par la pramlar plat at an tarminant aoit par la
damli r a paga qui eomporta una amprainta
dimpraaalon au dlluatratlon, aoit par la sacond
plat, aalon la aaa. Toua laa autraa axamplairaa
originauB sont fMmda an eommanfant par la
pwwti^ta paga qui eomporta una amprainta
dimpraaalon ou dIMuatratlon at an ^minant par
la darhiira paga qui eomporta una talla

Un daa ay m be l aa suivanta apparaftra sur la
damlAra image da ehaqua microfiche, toion le
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aymbola ▼ signifie "FIN".

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Lorsque le doeument eet trop grand pour Atra
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et do heut en baa, en prenant le nombre
d'imegee ndceeeaira. Lee diegrammes suivsnts
IHustrant le mdthode.

2 3

S 6

MKMoorr nnuinoN tbt omit

(ANSI and SO TEST CHART No. 2)

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r^^PUED IN-VGE Inc

ieS3 Com Hoiit SIrMt
RochMtar, N«w Yorii 14609 USA
(71») ««2 - 0300 - PtK>n.
(716) 2M - Mas • Fo>

DBPABTMKin OV AOBIOUXiTUBS

T> A TRY COMMISSIONER'S BF-A.NOH

OlTA'WiL. OAK.A.I)JL

OARE OF MILK

roa

CHEESE FACTORIES

No. 9

THIED EDITION

Pdbusob n ranmoH or tbk Hon. Stdmbt A. Fuan, llanmii or Aobioultuu.

MA.V, 1900.

DEPARTMENT OF AGRICULTURE

DAIRY OOMMISSIONCBns BRANOH

OTTAWA. CANADA

OBOlSUAnOV.

J. A. BcDmoK Dairy CommiMioner, Ottawt, Ont

J. <X Obatui AMwUnt Dairy GommiMioner, St. Denit en Baa, Que.

DAUT DIVI8I0N.

•. . . Chief, Ottawa, Ont

A. W. WooDMD Oilcial Referee, Butter and Cbeeie, Montreal, Que.

0. XiJUin Superintendent Oayemment Creameriea, Calgaiy, Alta.

W. A. WnaoN Superintendent OoTemment Creameriea, Itegina, Aaaa.

0. F. WHrrunr In charge of Cow Cenaua Work, Ottawa, Ont

BXTKIISION or MARKETB DIVISIOM.

W.W.Moon . .Chief. Ottawa, Ont

A W. Qtansun tChief Cargo Inapector for Qreat Britain.

(Addnas: OarHon Honae, Elgin Drive, Liacard, Cbeahire, England.)

nun U1TI8I0N.

A. VoNnui.

.Chief, Ottawa, Ont

Dominio. "i 'p^elor$.

P. J. Cabkt Toronto, Ont

J. F. ScRivER Montreal, Que.

E. H. Wabthax Montreal, Que.

F. L. Dkbt Montreal, Que.

G. H. Vboou Middleton, N.S.

J. J. Paap Winnipeg, Man.

Mazwkll Skith Vancouver, B.C.

COLD STORAGE DIVISION.

• Chief, Ottawa, Ont

C. E. MoBTUBEUX Inapector of Creamery Cold Storages, Ottawa, Ont

• The Dalrr CommiMioner alvet hit pertonal atteation to the Dalnr and Cold Storage
Dlvtaiona.

t Carto Inapeetora are atatloned at Uverpool, Hancheater, Brlatol, London aad Olaagow.

MILK FOR CHEESE FACTORIES

By J. A. RITDDICIL

The patroM of • ehMN ftetory hare a direct flnaaeial intarttt la rapplyiaf
only good pan milk, f no from taiatt or bad iUToara. The greatest amooat of eare
aad akiU, with whioh the eheeeemaker may do hie work, will aot enable him to
make a laperior quality of cheese, or to eeeure the largest yield of it from milk
which is not in good condition.

Oenenily the patrons auppow that they do funiish milk is good ooaditiou, for tb«
limple reaaon, that they are not able to detect anything wrong with it themselw, and
are not willing always to accept the judgment of thcDe who are ipecially trained in ex-
amining and handling it. One learns to judge milk, like anything eke, very largely by
comparison, so that the patron who handles only his own milk, is not able to decide as
to its suitability for the making of finest cheese, as well as the manager of a factory
vho daily compares many different Mnrnples.

A great deal of stress is laid upon the importance of preventing patrons from de*
livering milk which hatt .itjen watered, ur from which cream has been taken, yet it is
safe to say that for every dollar which is lost to the honest patrons through such
dishonesty, there are one hundred dollars lost as a result of some patrons fumishinu
inilk which can neither be made into the finest quality .nor the l8nre<it quantity of
fine cheese per 100 lb. of milk. The maker in charge is quite within his ri|^ts, and is
protecting the interests of the careful patrons, when he rejects all milk which, in his
judgment, is not fit to make cheese of the highest quality. Unfortunately, this p'-'ctice
if pushed to the full extent would, at present, curtail the supply of milk at . any
faotories, where an unbusinesslike competition induces the makers to accept, wit out
iinestion, any milk, which comes to them from the area served by a neighbouring lo-
tory, at which it may have been refused because of its tainted condition. If the patirona
supporting a factory only realized that any one who joins them under those conditions
is very likely to cause them serious loss, it is quite certain that this sort of thing
vould soon be stopped. «

Milk may become tainted from : —

1. Feed unsuitable for milking cows.

8. Injudicious feeding.

8. An impure water supply.

4. Want of salt by the cows.

6. Absorption of odours.

6. The germs which get into the milk during and after milking.

FEED L'KSUITABLE FOR MILKIKQ COWS.

There is in Canada an abundance of good wholesome food available for cattle feed-
ing purposes. The natural pastures are, on the whole, excellent, and it is only 'n
limited districts, or at certain seasons of the year, that trouble is experienced with
weed flavours. Among the cultivated fooiU. turnips and rape are two prominent ex-
ceptions to the rule of suitability which applies in general to Canadian fodder crops.

WhlU xbv M* undoubtooly Talu«bl« is « ntion for rrowinc or diy oattk if turaiM
«i.d rape M« f«l. oren in limited quantiti.. to miiki.!* coi!; thM^ i. . UWihood S

iKSi^kiS^. Sit ' *^* "^"^ "^* »- •*'»*"♦** ^' "^ ProcTk^ 2

iNJuncioin ntiMNa.

h. iii!?}* *i^:*''?* '*^ '/ '"^ •'**'"'• *"«* '«» "««• ''i" <»«:• iii-'ir^on and thus
hiOiwctly affect the miUc. One example of tfai. Icind U found in groendom.

AS IMPL-RG WATER iUPPLY.

««Kl^mn?"'S!l!.'"'"''^ °' •""* JI"1*' ". ""• "' *''* ewentiala for the production of
Booi m.lk. When cow. are compelled to drink the watKr of twampa. niud(iy ponds or
hnrj.h stream, and ditchca. in which there i. decaying animal maVt^r. incbdi^ their
i.luk ^k"'""' . ." " <^™^"'* """"»'* t" »l»eir H«'*Ith. and unlesn cowa are in good
iwl ^ "-nnot rTC fi«t-c aw milk. M«reorer. the mud. often full of foul ge^
which oolWti on the leg,, flank, and udder, of the cow., and fall, into the milkVt tfS
t.me of milking, i. a direct Muroe of infection, which it often overlooked.

WANT or SALT Bt THE COWi.

wni w"« ZV^^ti"" '"^ 'JT' ^ "'*,'* "" ^'""^ '•'•y '^'l «f*^ "«>'• ""k. '"•>"'ch
-^4 "'ont at iSd."" '"^ '""^ '"'*"' ^'" "'^" *^^ ^^ -♦ «** -^ •» •» -"

ABSOSPTION or ODOlRij.

Waif mill w^/."'"Tl'!?' *•"" "^^ ^'^ "^""^ """^ °<i«"« to ''hich it i. expo«Hl.
Warn miUc wi)' absorb odour, quite aa readily ., at which haa been cooled- he^

«>»w?iM""*°''?J'"^ °^ ^''°^ ?' '""^ ""'"^ ^^^ l^n mentioned as indicating
•ome of the po..ibfe «,urces of rich defects, but the most common cauae of dl L,

THE UNOESmBLK GEKMa WHICH GET INTO THE MILK DIRIXO AND AFTIB MILKWO.

These p-rin. are always associated with filth in Mme form or other. Careful in.
Tuitigations show that a very la^^ proportion of the case, of taints oTbad fl^uiTn
n.,lk and ,t.s pro,l,.cf.. „ro caused by the germs which are always p«»ent in tS So^
ppCi of ttimaU. Such germ, ara to be found in large numb4i whereveJ wch W
pings are deposited. The mud of stagnant ponds where catt: are alloSSto Sr^
Ifce surfaces of barnyards or milking yards are always swaroiing whh them hJ^
,U reason why the udde« and flanks of cows should be always b^shcT bSo"" mSST
/'J^""' S" dned mud, particles of manure, hairs, &c., which mi^.t oSwuifd^
do« not get nd of those foul germs, which are the actual cause of theteiLS. g^J

tamiiS'*'''' ''*""'*^ ""'^ """'■ "*'""'" °' "^^ """' '" * """t""* «>"«» 0' «».

The whey tank is a common source of infection at those factorxpo where the w)».

^returned to the patrons in the milk cans. This practice is detrimStJ to s^^elSS

cheeaemakmg, but when it cannot be arranged to have tie wha, di^oled of StS.

tther wajr. th« Unka ibould b« kept thoroughly clesned in order to leM«n tb« duow
f f eonUmination. They ihould he emptied ct leett once ■ wmk. ^^

The nractioe of putting cloth under the covert of the milk cani. whieh it com-
Bwn in tome looaHtiea, thould he diaeontinued, beeaua* it ia a fi«<iuent ao,,! 3 of
tainted milk.

In dairy wotk it ia not poaaible to completely exclude from the milk all the injuri-
Aua bacteria, therefore, the meana which may be empl..yo.l to prevent the growth anj
cereloproent of aueh aa have found acceat becomet highly imporUat

AUUTtOM AXD COOUNa

Aeration and oooHng are tlij two effective methoot within renoh of a patrona for
preaerring milk in good condition for cheeae-making purpoaea.

Aeration, or, in other wonU. the expoaure of the milk to pure air in a thin fl'm, or
apray, or by forcing air through it, or by dipping or pouring, haa the effect of reducing
the temperatuw to aoma extent. It muat not be forgotten, however, that unleaa
aewtion it earned on in a pkce where the atmoaphere U free from duat or foul odouia,
and away from bam-yarda, atablet or other placet where cowt are milked, it may b«
U>e meana of contaminating the milk rather than improving it.

Milk ia not presented from turning tour by aeration, except ao far aa the proceaa
Z!n . ^^P^"*""*- In «f • *e«l''" the reduction of temperature may be conaidei^
able, but on the other hand when the air it very warm, the effect ia very alight It ia
neceatary, tberefor^ during the hotteat weather, to tupplement the aeration with cool-
ing by colo water.

Utenailt conatructed to combine the effect of aeration and cooling are uteful for
fl»ia purpoae, or the veaaela oooUining the milk tnay be aurrounded with cold wat«
Ccohng will be more eaaily accompli. M if the milk ia held in email veueU rather than
■n large onea.

HOJtEST ilTLK. ''

<h. ^l^m y?^ *^ '^. ''.*'*°''"' •*^"'** •* ^^^ ""<' V*ii for on the baaia oi
Ihe quantity of fat contained in it. me fa. tr.ri., h.ve loptod the plan of addina

S'miTtv ^^'"H?r'^«•°'''*'" °"''''^'"^-'-"'*^ -.i TCduUerat^^
ki^Ji by the addition of water. ..e removal „f any ,. on of the cream, and tha
kev^ing back of ,ny part of the atrippingt are forbi-Jden , the Dominion Statutes

■VUHABr or lUKtKTANT »■ -.

For the Factory Owntrt.

1. Provide a supply of good, pure water for the purp..^ >f the factorr

2. Provide eflBcient drainage to prevent the slops and w. m water from becomin.
a nuMana and possibly ccntcminating the products of the fo ^ry "^coming

,..n 1 *! Y u '^"•^ *o **>« P'tron* ""ange the wh. mk «r, that it mar be
caeily cleaned, and then insist on it being kept clean. ^

_ 4. Support your cheeaemaker in dealing iirmly 'vith patr-nt brir« .ilk wh! A

For the Chensemaker.

1. Attend personally to the taking in of the m:ik as far aa pees
th«r;;,.W r"' '*'«^*?« '^"d and everything thereon, including v. . „,

t. llak* fermentation t««ta of mush patron's milk aa fraqumtly as powibb. By
thl« mMna jrou will oftM loeaU Uinto which ar« sot diaoanibla whan th« milk ia ' Mum
racMvad.

For tin Patron:

1. Onijr milk from oowa in good health should b« ipnt to the factory.

2. Uilk fn.m a {mMj calred cow ahould not be aeut till after the eighth milking,
a. Pun' wiiter *houU to provide.1 for the oowa in unlimited quantitiea. and oowa

■boiiM be prohibited from drinking atagnant, impure water.

4. A box or trough, containing ault to which the oowa have free acoeaa. ahouU
alwaja be proviiied.

lindnei"** *^^^ "*""' ^ **"**" ''"' *""* *' ***" *** ***•* *^*^ "'**• inrariab'jj

6. It pay* to make cowa comfortable under all conditiona.

\ All the vuMeU uied in the handling of milk .hould be thoroiwhly cleaiH-d imme-
fiately after their uae. A washing in tepid /ater to which a '>»4e aoda haa b.vii added,
and a suLaequeiit scalding with boiling water. wiU prepare ih.u for airing, that th^jy
inny remain perfectly sweet. A brush ia preferable to a diah-oloth for use in oleanii.g.
Ihey shoula be protected from dii»t which alwaya oarriea larg* numben of the bad
forms of bacteria.

8. Cows should be milked with dry hands, and only after the uddm have bem
«nahed or brushed clean. ^^

9. Tin pails only nhnuld be used.

10. All milk nhould be strained immediaMp after it ia drawn.

Sre tl' mill ''"''' "' '^' '"^** "' *" *""""« "^ "«J »^«""- ^^

»»„/?: ^^ n^'L"''?'.'*,'* V^"' •'"r'l'"t*ly 'fter it hos Been strained. That treat-
ment IS equally beneflc.al to the evening and morning nmm» of milk

I'ahr! ot'Lct"" "*"*"' "" ""'* '**"" ^' "^'"^ *" ° temperature of 70 degrta.

14. Milk-stnnJs should be constructed to shade the cans or vmwIs containing milk
« ^vell a. to protect them from rain. Swine should not be fedTe^ the S X^*'

Copiei of this Bulletin may be obtained free, in Enyliili and in Prwch. for

t,,^