The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1867-03-28
Importance ofOlean Milk in Cheese-Making
Milk Pals IF Tin bnttar than Wood,

Importance Of lean Milk in Cheese Making
Milk Pals Of Tin better than Wood
As the season of cheese making is soon TO
commence, it will be proper to call the atten-
ton of the dairy public to the Importance OF
securing clean milk. The losses sustained an |
nually on account of imperfect milk are I'M
mense Much of this comes from the sloyen-
ly way in which the milking is conducted in
the stables, and the bad character the uten-
/ sis in use. We are convinced that wooden
pals, as they are commonly used and cleaned,
/ are fruitful source Of bad milk. In the first
place. it is quite difficult to keep wooden
pail clean, especially about the corners at the
bottom. Newly painted pals are quite lnJu-
rious to the milk, since the paint imparts its
faint and poison. 1t is surprising what small
quantity of decomposed milk, adhering to
dairy utensils, will convey its faint
to the milk, and produce a fernent which OPP
crates to spoil the flavor of cheese. Much OF
our bad favored cheese comes from milk faint
ed before it leaves the hands of dairymen.-
This has become so common, and is causing
so much evil among our best factories, that II
demands serious attention.
Many dairymen who have never experiment
= ted with milk, seem to think so long as they
can get their milk to the factory without its
showing sensible acidity, all is right. If the
o manufacturer fails to manufacture into per-
+ feet cheese the fault lies at his door, and not
;, with the producer.
# The sooner these notions are abandoned, and
y, men can be made to understand that the man
: ufacturer must have clean, untainted milk tC
Il make prime cheese, the better will it be for al
parties concerned.
We have for some years contended that til
pals were better for the dairy than those 0
wood They have a smoother surface, can b.
al kept cleaner, and are not so liable to gum u
"a decomposed milk as the wooden pail. Tw
wears ago we urged upon the dairyman tn
necessity of using tin pals, and suggested on
having concave bottom, so as to present n
Us sharp corners for the accumulation OF dirt 0
y decomposed milk To make it more substan
er tiaI and lasting, it should be arranged so as t
e slipinto a light wooden pail, and we are con
q WINGED from the practical workings of thi
VS. style of pail in our own dairy that they ar
1T what is needed In our tour among the dair
81 farmers of England, we found tin pals TO
III milking in universal use among the best da
T. rymen
Nv The English arc very neat and clearly in ey
or cry thing pertaining to their dairy manage
en- ment. Ii is to the perfect condition OF tn
ne milk when ready to be manufactured, tha
IN they are able to obtain that fine, clear fave
which belongs to their best cheese. If we al
ce to compete with them, their management
re this respect must be initiated. Many dairy
de men think because they have made chees
IN without paying particular attention to thes
a. points, and because no one has ever made an
H. complaints in this respect, that the old wa
an is well enough. 1t is well enough if they al
content to make an inferior cheese, and thro
at away two or three cents a pound omit in co
oy sequence.
ils The great fault of American cheese abroa
r. is in its imperfect flavor, and it is to improv
nd ment in this point, more than any other, thu
az attention should be directed. There is no u!
ie- of farmers trying to hide the facts, and shi
he responsibility ; the fault lies mostly wit
p them. Tainted, bad, nasty milk will not NAL
X, a fine favored cheese no matter how skillf
to the manufacturer may be. We have seen in
ue mense quantities of cheese, home and abroa
.le and do not write by guess, but ofactual know
Ike edge and we unhesitatingly affirm that muC
M Of our bad favored cheese come, of bad mi
he at the hands of farmers, either in the stable
to from the use of unclean pals and dairy ute
to sis. A reformation must be made in this +
~ gard, if remuneratiye profits are to be mac
= at dairying,
er The high rates Of labor, of taxation and
laC living, make it important that the best prize
ez be obtained for dairy products. That can
Irg reached only by makingsa superior article
81. Poor trash may have paid once but it will NJ
in now. We urge, then, greater care in milkir
ey and in the handling of milk. Manufacture
icy should insist that patrons introduce the t
re- pail, since with that there will be more reli
IRE bility Of getting a purer quality of milk.
IN Utica Herald