Milk, cheese and butter, a practical handbook on their properties and the processes of their production . clearance of goods,otherwise they not only spread the moulds too liberally, but them-selves damage by rotting. Insect Pests.— These, though outside of cheese-making whenstrictly considered, have to do with the product, and can be properlydescribed here. PRINCIPLES OF CHEESE-MAKINC. I I I {(i.) The Cheese fly {Piophila casei), Fig. 26a (magnified), is a tinyinsect which lays its eggs in cracks in the cheeses, and the shelves orfloors on which they rest, also under the folds of any cloths wi
Milk, cheese and butter, a practical handbook on their properties and the processes of their production . clearance of goods,otherwise they not only spread the moulds too liberally, but them-selves damage by rotting. Insect Pests.— These, though outside of cheese-making whenstrictly considered, have to do with the product, and can be properlydescribed here. PRINCIPLES OF CHEESE-MAKINC. I I I {(i.) The Cheese fly {Piophila casei), Fig. 26a (magnified), is a tinyinsect which lays its eggs in cracks in the cheeses, and the shelves orfloors on which they rest, also under the folds of any cloths with whichthe cheeses are protected. They especially select moist spots for tliispurpose. The maggots (^), which hatch out a few days later, are nearlywhite, and thrive well with such good fare, meanwhile spoiling thesurrounding cheese by their excretions. By curling as at c, until they. yv a b Fig. 26.—Cheese Fly and Maggot. literally can make ends meet, and then straightening themselvesout with a vigorous action, they can leap several times their ownlength. They can only be removed for destruction ; for while thereare numerous insect powders that will kill them, few, if any, of thesewould be safe to use with a food. But such preparations may well beused to destroy the flies. {b.) The Cheese mite {Acarus domesiicus\ Fig. 27 (magnified),generally appears in large numbers as a brown dust on the cheese; but,when seen under the microscope, as an almost colour-less insect. It prefers dry surfaces, and especiallythose of cheeses made from creamed milk, and whichare generally drier than whole milk goods. They haveno special objection to the latter, however, and whenonce they have taken possession are long increase is rapid. The best way to get rid of /^them is to scrape them into a vessel and subjectthem, the cheese, and the shelves, to boiling waterwith sa
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectdairyin, bookyear1894
