heese are handled in such a
way as to prevent a recurrence of the difficulty.

Many abnormal and undesirable results are incident to the manufacture of
the product, such as "sour" or "mealy" cheese, conditions due to the
development of too much acid in the milk or too high a "cook." These are
under the direct control of the maker and for them he alone is
responsible. The development of taints due to the growth of unwelcome
bacteria that have gained access to the milk while it is yet on the farm
are generally beyond the control of the cheese maker, unless they are so
pronounced as to appear during the handling of the curds. If this does
occur he is sometimes able, through the intervention of a starter or by
varying some detail in making, to handle the milk in such a way as to
minimize the trouble, but rarely is he able to eliminate it entirely.

One of the most strenuous duties which the maker must perform at all
times is to point out to his patrons the absolute necessity of their
handling the milk in such a way as to prevent the introduction of
organisms of a baleful type.

FOOTNOTES:

[178] Russell, 13 Rept. Wis. Expt. Stat., 1896, p. 112; Campbell, Trans.
High. & Agr. Soc. Scotland, 5 ser., 1898, 10:181.

[179] Winkler, Milch Zeit. (Hildesheim), Nov. 24, 1900.

[180] Campbell, No. Brit., Agric., May 12, 1897.

[181] Weigmann, Milch Zeit., No. 50, 1889.

[182] Klein, Milch Zeit. (Hildesheim), No. 17, 1900.

[183] Adametz, Landw. Jahr., 18:256.

[184] Van Slyke and Hart, Bull. 214, N. Y. Expt. Stat., July 1902.

[185] Milch Zeit., 1898, No. 49.

[186] Lafar, Technical Mycology, p. 216.

[187] Adametz, Landw. Jahr., 18:228.

[188] Freudenreich, Landw. Jahr. d. Schweiz, 4:17; 5:16.

[189] Russell, 13 Rept. Wis. Expt. Stat., 1896, p. 95.

[190] Harrison and Connell, Rev. gen. du Lait, Nos. 4, 5, 6, 7 and 8,
1903-04.

[191] Lloyd, Bath and West of Eng. Soc. Rept., 1892, 2:180.

[192] Freudenreich, Landw. Jahr. d. Schweiz, 1900; Adametz, Oest. Molk.
Zeit., 1899, No. 7.

[193] Russell, 14 Wis. Expt. Stat., 1897, p. 203. Harrison and Connell,
Rev. gen. du Lait Nos. 4, etc., 1903-04.

[194] Babcock and Russell, 18 Rept. Wis. Expt. Stat., 1901. Dean,
Harrison and Harcourt, Bull. 121, Ont. Agr'l. Coll., June 1902.

[195] Schaffer, Milch Zeit., 1889, p. 146.

[196] Adametz, Landw. Jahr., 18:261.

[197] Duclaux, Le Lait, p. 213.

[198] Adametz, Oest. Molk. Zeit., 1900, Nos. 16-18.

[199] Freudenreich