The Bingham County news. [volume] (Blackfoot, Idaho) 1918-1930, 1923-11-09
CHEESE SHIPMENT
MADEWEDNESDAY

MADEWEDNESDAl
The first shipment of cheese from
Bingham County was made Wednes-
day, November z.
The following article was publish
ed in the Butter, Cheese and Egg
Journal" Chicago, Illinois, and can
also be applied to Bingham County:
Mules i'm the Cheese Business
1t is one of the outstanding dis
tinctive features which impresses the
Instructor in moral things that the
very simplest and apparently obvious
matters must nevertheless be contin-
ually drilled into the pupils mind.
The necessity of respecting another's
property, his life, or honor, or in fact
of realizing that another man has just
as many rights as we ourselves
should not need to be impressed.
If the milk producer would only
use the Judgment and discretion in
caring for his milk in the fall Of the
year that he does during the period
of summer heat the fall milk would
U6 III pGIl6CL COuulIlOA dI oil IllhCCs
The trouble with the farmer Is that
when the cooler nights appear and
the frost is seen in the morning he
at once comes to the conclusion that
the cooler weather will take care OF
the milk without any attention on
his part. Not only does he neglect
to cool the milk as promptly as pos
sible, and letting out the animal heat
by keeping the cover off the can for
at least a half hour after milking,
but he Immediately stops all efforts
at cooling the milk promptly and in
many cases also puts the cover on
tight, thus shutting up the natural
animal heat in the can. It can hardly
be otherwise than that the milk
treated this way is delivered to the
factory next morning with foul
flavor and inclined to different kinds
Of bacteria, generally running to-
wards a gassy, off-flavored openness
that makes a second grade cheese.
The first place that the quality OF
the milk originates from is the care
the milk receives on the farm. Only
with the assistance of the cheese
factory patrons In handling their
milk the proper way can we succeed
in making high quality cheese. The
first step is cleanliness and must be
practiced and put in force from the
time the milk is drawn from the COW
until it is delivered to the factory. |
The off-flavors caused by feeding and !
handling the milk are under the pat
ron's control. They have 1t in their
power to deliver grade Of milk that
will make a high grade ofcheese if
they wish.
The production of good milk is
highly essential to liberal consump-
tion and a good price. Many weeds
influence directly, and indirectly, the
flavor Of milk, and the dairy farmer
should know when and how to feed
them to avoid producing milk Of poor
flavor. Western cheese Is greatly
against on account OF
flavor. l wish that some western
cheese maker would answer me and
state where he thinks the trouble
lies. realize that Fan Wheat causes
q great deal of trouble, but is easily {
detected and that the wise cheese
maker can get rid Of great deal OF
The flavor caused by thisweed. Imade
cheese for nearly two years out west,
but never met such flavors as come |
INTO the Chicago market. What is {
he reason? Let's have discussion. ]
Legume silage (clover or alfalfa) z
affect the flavors and odors of milk {
% a greater extent that a similar
amount of corn silage. Not more
han 25 pounds Of corn silage or 10
pounds of legume silage can be fed c
vice daily after milking without i'm I
parting a discernab1e flavor and odor
o milk. ]
Careful and prompt aeration OF the t
warm milk will permanently remove t
ilage flavors and odors from slight C
v tainted milk and will reduce the n
[egree Of more pronounced silage t
layors and odors. The feeding OF S
,adly decomposed or moldy silage i'm {
,arts to milk undesirable flavors. 8
A homely illustration comes to my n
mind. A thrifty farmer set out to Il
end his mule. He fitted the mule F
With green glasses and fed him saw E
lust and excelsior instead of hay o