Great vigilance should be exercised in receiving milk, as sour milk or milk overripe means fast heating, and fast heating means quick handling of the curd to get an even distribution of heat through the entire mass while scalding to the right temperature. A maker should insist on his patron’s taking the greatest care of his milk, as it is better for a maker to ripen his own milk to the right degree of acidity. He should also make it a point to examine all cans, covers and seams once or twice a week to see that all patrons keep their cans thoroughly clean. As soon as cans are brought home they should be at once emptied and washed with warm water, then scalded with boiling water and sufficiently aired during the day to be kept sweet. Nothing but tin pails should be used for milking.
McKay, Geo. L.
"Hints to cheesemakers,"
Bulletin: Vol. 2
, Article 12.
Available at: https://lib.dr.iastate.edu/bulletin/vol2/iss19/12