CIHM Microfiche Series (■Monographs) ICIMH Collection de microfiches (monographies) Canadian Institute for Historical IMicroraproductions / Institut Canadian da microraproductions historiques Technical and Bibliographic Notes / Notes techniques et bibliographiques The Institute has attempted to obtain the best original copy available for filming. Features of this copy which may be bibliographically unique, which may alter any of the images in the reproduction, or which may significantly change the usual method of filming are checked below. □ Coloured covers / Couverture de couleur □ Covers damaged / Couverture endommagte □ Covers restored and/or laminated / Couverture restaur^ et/ou peiliculte Cover title missing / Le titre de couverture manque I Coloured maps / Cartes g^ographiques en couleur □ Coloured ink (i.e. other than blue or black) / Encre de couleur (i.e. autre que bieue ou noire) □ Coloured plates and/or illustrations / Planches et/ou illustrations en couleur r~/| Bound with other material / □ □ D Reli6 avec d'autres documents Only edition available / Seule Milion disponible I /I Tight binding may cause shadows or distortion along interior margin / La reliure serrte peut causer de I'ombre ou de la distorsion le long de la marge int^rieure. Blank leaves added during restorations may appear within the text. Whenever possible, these have been omitted from filming / II se peut que certaines pages blanches ajout^es lors d'une restauration apparaissent dans le texte, mais, lorsque cela dtalt possible, ces pages n'ont pas 6X6 filmtes. Additional comments / Commentaires suppldmentaires: L'Institut a microfilm^ le meilleur exemplalre qu'il lui a 6\6 possible de se procurer. Les details de cet exem- plaire qui sont peut-Atre uniques du point de vue bibli- ographique, qui peuvent modifier une inrmge reproduite, ou qui peuvent exiger une nfKxJifk»tion dans la m6tho- de normale de filmage sont indiqute ci-dessous. I I Coloured pages / Pages de couleur I I Pages damaged / Pages endommag^es D Pages restored and/or laminated / Pages restaurtes et/ou pellicultes r~T\ Pages discoloured, stained or foxed / L^ Pages dteolortes, tachetdes ou piqudes I I Pages detached / Pages d^tachtes [/| Showthrough/ Transparence rri Quality of print varies / D D D Quality in^gate de t'impression Includes supplementary material / Comprend du materiel suppl6mentaire Pages wholly or partially obscured by enaia slips, tissues, etc., have been refilmed to ensure the best possible image / Les pages totaiement ou pattieliement obscurcies par un feuillet d'errata, une pelure, etc., ont 6t6 film^s k nouveau de fafon k obtenir la meilleure image possible. Opposing pages with varying colouration or discolourations are filmed twice to ensure the best possible image / Les pages s'opposant ayant des colorations variables ou des d^olorations sont filmtes deux fois afin d'obtenir la meilleure image possible. This Kwn la f ilnwd at tha raduction ratio chackad balow / Ca docuHMnt aat film* au taux da rMuetion indlqiM ci-daaaoua. lOx 14x 18x 22x 26x 30x 1 1 1 1 1 1 1 1 1 1 1 1 M 1 1 1 1 1 1 1 12x 16x 20x 24x 28x 32x Th« eopv fUm«d h«r« has bMfi raproduMd th«nk« to th« 9«n«re«lty of: National Library of Canada L'mamplaira film* fut roproduit grAco k ia 04n«rositi do: Blbllothiquo nationals du Canada Tho imogoa appoaring horo ara ttio boat quality posaiblo conaMoring tho condition and iogibility of tho original copy and in Icooping with tho filming contraet apoclf icotiona. Originol copioa in printod popor covora oro filmod boginning with tha front covor and oitding on tho loot pogo «vith a printad or illuatratod improo- •ion. or ttio bacic covor whon appropriato. All othor originol copioa aro filmod boginning on tho f irat pogo with a printad or illuatratod improo< •ion. and ending on tho iaat pago with a printad or illuatratod impraaaion. Las imagaa suivantaa ont *tA raproduitas avac la plua grand soin. compto tonu da la condition at do la nottatO da i'aaamplaira film*, at an conformitO avoc las conditiona du contrat da filmago. Laa aaamplairaa originaux dont la couvartura an papiar oat imprimOa sont filmOs an eommancant par la promior plat at an tarminant toit par la damiOra paga qui comporto una amprainta d'Impraaaion ou d'iilustration, aoit par ia second plat, salon la caa. Toua laa autros axamplairas originaua sont filmOs an commancant par la pramiOro pogo qui comporto una amprainta d'Impraaaion ou d'iilustration at »n tarminant par la darniOra paga qui comporto una talia omprointo. Tho loot racordod frama on ooch microfieho shall conuin tho symbol -^ (moaning "CON- 'HNUED"). or tho symbol ▼ (moaning "END"). whiehovor appiiaa. Un daa symboloa suivants apparaitra sur la darniira imaga da chaqua microfiche, salon la cas: la symboio -^ signifio "A SUIVRE ". la aymbolo ▼ aignifia "FIN". Mapa. plataa. charta. ate., may ba filmed at different reduction ratios. Those too large to be entirely included in one expoaura are filmed beginning in the upper left hand corner, left to right and top to bonom. as many frames aa required. Tho following diagrams illustrate the method: Los cartas, planches, ubieaua. etc.. pouvont itre filmOs i doe taua da rOduction diffOrents. Lorsque le document est trop grand pour itre roproduit en un soul clichO. il est filmO A partir da Tangle sup^rieur gauche, do gauche A droite. ot do haut en bas. en prenant le nombre d'imegea nOcessaire. Lea diagrammes suivants illustrent la mOthode. 1 2 3 1 2 3 4 5 6 MlOIOCOPy RfSOUITION TIST CHART (ANSI and ISO TEST CHART No. 2) Li ^3 1^ |2.2 2.0 1.8 /APPLIED IIVHGE 1653 East Moin Street Roch" ':tw York U609 uSA (716 -^300 -Phone (71f 5989 - Fax f* l>»*KTlIHre OP AOMCrainBI BRANCH OF THE DAIRY ANI. COLD STOKA..K COKVISSIONER OTTAWA, CAKADA. NOTES FOR FACTORY CHEESEMAKERS Bulletin No. 29 I i I Dairy and Cold Storas^e Series Published by direction c " the Won. SYDNEY A. FISHER. Miniate- of Agriculture. Ottawa. Ont. April. 1011 1: *. LETTER OF TRANSMITTAL. V To the Honourable Ottawa, April 10, 1911. The Minister of Agriculture. rheo^™7w whir'r'L*'*' """""""* '"' ' *•""«*'" entitled 'Note, for Factory I neosemakers which has been prepared in this office. It consists ch.Vflv .f • of bullet n No. 9 of a former «..,;«« » *u •. . . """''"^ •^"'^fl-V of a revision ments in the handlinroT™ llf V ."' ""'^ "'" ""**' ^^ "" '^ "Pe"- Chief of the dX DTvil™!' /^^ll^^ '"' ^""'"^^^ '^ ^" «- «' «- ^.leii^i.^ "ri;:i:3'c:ir:LXr" " ---^ ^^'— - I have the honour to be. Sir, Your obedient servant, J. A. RUDDICK. Dairy and Cold Storage Commissioner. I if NOTES FOR FACTOHV rirEKSE.NfAKKRS. 1. You Connor ,„„k,. Htriotl.v H. lu-o-,. from n.ilk wl.i.l. h ov,.rripe or tainted. i. A |.ru,rre*«u.. c,u*«.n.«k..r will stu.l.v tl„. .,uih... of tuinte.! and overripe milk and BHSHt the patronn to nmove tli«n.. ■J. Milk nui.v beeonif tuintol from,— (a) Absorbing hud (nlourH, ih) Tbe du«t and dirt that n.ny m into the milk during and after milking, (C) limt; end undeun utt-usils, id) The uo\.s eating unsuitable feed, (f) The eow< drinking impure water. 4. Milk is injured rather than improved by aeration. milking'"'''* "" ^^ ""*■""'" '■""""'^ *'"' '"'"' "' ''"'•''''■^ "' '^''"''« •'"""« °' "ft" fi. The easiest and mo.t ofteotiv. niethrnl of cooling milk for che«emaking is to place the m.lk can in a tank of cold water or water and ice and strain each cow', milk into It as soon as milked. 7. Put the covers on the cons as soon as possible after milking is finished. This will prevent tough or leathery cream and keep the dust and dirt from blowing into tlic milk. «. In warm weather the evening's milk should be cooled to 6() or 65 degrees if ilelivered the following morning. ft. ^lilk to le kept longer t!ian overnight should be cooled to 50 degrees or under. 10. It IS not necessary to cool the morning's milk if delivered in a separate can 11. Mf k that makes gassy curds is usually dirty. Clean milk and clean utensils will never produce gassy curds. 12. Generally speaking, u patron who delivers tainted or gassy milk to a cheese actory ,es a more serious loss to his fellow patrons than one who skims or waters his m. This fact should be impressed on the minds of the patrons. 13. Attend personally to the taking in of the milk as far as possible. 14. Keep your weighing stand and everything thereon, includin j vour clothes and P-rson. thoroughly clean. You have no right to require the pat-ons to furnish clean milk unless you set a good example. 15. Make fermentation tests of each patron's milk as frequently as possible. By tins means you will often locate taints which are not discernible when the milk is lieiiiff received. Ifi. The re-net should be used in sufficient quantity to coagulate the milk, fit for .utting. in .sot more than m minutes, at a temperature rf 86 degrees Fahr.» ir. The milk shoul ' have such a degree of ripeness, or acidity, when the rennet i added, that the whey will be removed in two and a half to three hours from the liiiio the rennet is added. IS. When cutting the curd, olway, aim to make the cubes of uniform size, and fillow any course that will secure uuch a result. 'Thp instruc-tors in the province of Quebec reeoiumend 45^101 in utes for coagulation. • i ! It] ifil III 1» ^ punl that i« allAwr.! to get too firm cannot be to well cut •■ one tliot U 20. If the cube, of cuni on- niH.v..u ih .ise. then> will be .lifferent kindi. of nml In the vat when the whey ii remove*!, bm-oufie the snialler partidet harden firtt an.l Uo not .Im>w ...i,l «, ,,„i,.|,|y „, j,^ ,„^, „„j ^,,^^ ^^^ ^ 21. Stir v«ry gently at tirit after cuttinK- Many chee«)muk.>n. cauM more w»,u. nt thiM Mtaire than th»'ir wugv* uniount to. 22. The cur.| ,h»ul.l In. firm. el«-ti.. an J well 'cooked' brfore there in unv apprtfiuble develitpnient of acidity. 2.1 Fuilur.. to hove tlw cunl firm lH.f..re the whey I. removed m apt to result i« ncaly or tender-lwdied cheeiie. 24. If difficulty U experienced in getting the curd firm at the proper stage, run off a congiderable porUon ot the whey some time before the curd i. ready to dip with- out tipping the vut. and stir curd vigorously.* »Ul^*//n*^f '"'*! " "'" •"''*"'-"«'J '» '^•'"i"* th« curd firm, remove all the wl.v n h a little less than a normal add. or add about half a dozen pail, of pure w..t..r at ..ooking temperature, wh.-n the whey has been remove- ''- -"-tin. : top :Tt,L?hr'' ^'"^^ ^''"^ "' '''''''''''' ''' "''•'-' ^''-''^ -* '^ P"'e^ one on 3.!. A 'greasy' enrd may with advantage be salted earlier and allowe«l to mature nf.erwanls. or when well nnUnred. .inse with pure water at al.ut 90 d J^L 1^^. tnre niul salt inmie<|iately after. "«Krees tempera- 'M. The nppli..ati..„ of the salt retanis bufdoes not stop the ob,„ges that are tiikiiip place 111 the curd. '*^ 'The Quebec instructors advise raising the teroperat ure in such cases. 'id kept well (15-inch for a 3N. When fillinK the hotww. p«Hc Hi.. <•..*.! « ii • .i h-ve « ch.„„. ... o.K..pe. ' '" •''"• """"'' '*"'» "•"« «l'^' «ir «»•! «hey . !F ^u^ """-^ •"^-'"" -"•""- '-^ "••"•• -.1 ort..n' i. a ,..., ,,, ,„r tl. «M 4';!" r';;ee';'rn,"r "'"' :'"' '-^^ •--"- -^ -" n--'- * ***^'' •'nmatnre our. "iH ,,„, „,„. . . . ' P--»re. h„t „., (,„,,,,„, ,, ;;« •"* V-''- *•»«-- under any .mount of I ^n .ppli«J. •^''" ""•'"' "•"» '•'"«'. "nlei» heavy preM.ure h«. 42. Halt give^ n flavour to e|i«.M. „,.• , • „■ I .ble effect on the teiture. "''^"""^ """**"'^ ""'' »•»« •'on.ider- 4.'l. Salt varipH irrv>atlv in u'..iV • • . . I giving it off again. ,t I L^L ""■* ^ '" ""'''^^ "' -»«"'''•"« "•«•*»»"«. -nd |«.rH.ured instead of weighed. "**"'^ """"^'" ""»•'»• '^ the ,.lt i, 44 The cheese .ho„ld |^ turncnl i„ ,!,„ (.oow {„ tU„ „ • prt'scfl unt I al>out nooM c^i u """'* '" »"« mnrnin' «i .ui noon, '"i^l ".suits „r,. obtHinrd bv nm««,„« ' n». A c-liecw. curr.! at .''•8 .Icurw's l«.irii,s »,. ' I , l i I 52. Flies are attracted to all kind<. tiuu ^-^i. -. =f fi'th co.ataining gerrus din. to t^tr V Ut^ Putrefactive germs. Particles o-rea™. they are a sure so. J" on'titi.n ' ""' "''" *'^^ ''' '"^'^ "''^^ I 5,3. A cement concnte floor is the only kind tU«t ™,ii for the making room. It will also help tc k Jl t ""'"'" '^'^''' *^"'"-»'' |"d warm in cold weather "^ ^'^ *^' '"""^ '■^*'™ '^-' i« hot weather. h^^'^^z:t'rr:;z ir::^ :lr''^'-'- -* -••' ^^-^ ^-ries ^..^f rof;:x:.r^^^^^^ --e ... a. I-:; !;tr o: ^z:v^ft::-z -7"-7— ... ror « su.cient 'HO Charge for the bulletins. "" ^"'■""*' "'^" '" '"'-■'' !-»'-• There ! i 1 LIST OF PUBLICATIONS op TIIK DAIRY AND COLD STORAGE COMMISSIONER'S SERIES. 1906 1907 1908 1900 1910 Date Issued. No I90S 1 1905 •2 1905 •3 I90S ♦4 I90S 5 I90S 6 1905 7 1906 8 1906 •9 1906 lO 1906 II 1906 1907 12 REPORTS. Report of the Dairy Commissioner, January, 1905, to March, 1906. | Report of the Dairy and Cold Storage Commissioner, 1907. Report of the Dairy and Cold Storage Commissioner, 1908. Report of the Dairy and Cold Storage Commissioner, 1909. Report of the Dairy and Cold Storage Commissioner, 1910. BULLETINS. Title. List of Some British Importers of Farm Products. Care of Milk for Cheese Factories. } Superseded by Bulletin Care of Milk for Creameries. ( No. 22. Some Phases of Dairying in Denmark. Improvement of Dairy Herds. Chemical Investigations Relating to Dairying in 1904. List of Exporters of Some Canadian Products. Some of the Factors that Control the Water Content of Butter. Instructions for Testing Individual Cows, etc. Creamery Cold Storage. The Inspection and Sale Act, Part IX, as amended In 1907-8.1 (The Fruit Marks Act and Fruit Packages.) Revised Edition. Cow Testing Associations, with Some Notes on the Samplinc andl Testing of Milk. •- » i Sweet-Cream Butter. Apparatus for the Determination of Fat and Water in Butter Gathered Cream for Buttermaking. Subsidies for Cold Storage Warehouses. (Superseded by Bulletini No. 23.) Buttermaking on the Farm. Co-operation in the Marketing of Apples. The Packing of Apples in Barrels and Boxes. The Use of Ice on the Farm. Report of the Cow Testing Associations. The Cooling of Milk for Cheesemaking. Cold Storage and the Cold Storage Act. Report on Some Trial Shipments of Cold Storage Aooles Coulommier Cheese, Some Notes on its Manufacture Dairy Legislation. Trial Shipment of Peaches, 1910. The Dairying Industry, an Historical and Descriptive Account.! CIRCULARS. Iced Cheese Cars, 1910. The Milk Test Act. The Outlook for Canadian Tomatoes in Great Britain. SPECIAL PUBLICATIONS. Map Showing the Location of Cheese Factories and Creameries! in Canada. Any of these publications will be sent free of charge on application to the DaTrv and Cold Storage Commissioner, Ottawa, Ont. 'I *Out of print. | tA sufTicient number of bulletins 16, 20 and 22 will be sent to the manaser of anvl cheese factory or creamery to supply one to each patron. | 1907 13 1907 14 1907 tl6 1907 *I6 r907 17 1907 *I8 1907 19 1907 t20 1907 ♦21 1909 t22 1910 23 1910 24 1910 25 1910 26 1911 27 1911 28 1910 1 1911 2 1911 3