Ths easiest and most effective method 6f cooling milk for cheese-malting is to place the milk can in a tank of cold wf.ter or water ami ice, and strain eacli cow's milk into it as soon as milked. Milk may become tainted from—(al absorbing bfid odour; (b) the dust and dirt that mav get into the milk during and after milking; (c) rusty and unclean utensils; (d) the cows eating unsuitable fowl; (c) the cows drinking impure water. (icneiall.v speaking, a patron who delivers tainted or grassy milk to a cheese factory causes a more serious |.>s< to his follow-yalrons than one who skims or waters his milk. This fact should be impressed oil the minds of the patrons. If too much moisture, has Iren allowed to remain in the curd, cut. into narrow strips. turn often, and do not pilo too 4uickljr«
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https://paperspast.natlib.govt.nz/newspapers/DOM19120622.2.108
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Dominion, Volume 5, Issue 1473, 22 June 1912, Page 14
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143Untitled Dominion, Volume 5, Issue 1473, 22 June 1912, Page 14
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