This part of a maker’s duties has an important bearing on cheese
manufacture, for if he is a sloven it does but little good for
patrons to strive to furnish him with pure, sweet milk. Wash the vat
and utensils through two waters and scald with that which is boiling.
The vat and all utensils should be scoured at least once a week with
salt, to prevent the propagation of a yellow and white fungus growth
that is a persistent parasite of factories. Milk strainers should
be hung out where the bright sunshine can reach them, and all the
windows and outside doors to the make-room should be opened, to drive
out the dampness that has accumulated during the forepart of the day.