When the milk is in the cheese vat, it should be stirred and aired
at night until the temperature is down to 70 degrees, if it is to
stand quiet; if an agitator is used, which is preferable, no further
attention need be paid to the milk but to see that the supply of
cold water is ample and continuous. As to mixing the morning's with
the night's milk, it appears to be preferable to working up the two
milkings separately.