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Thirty-second Annual Report of thb 
handle it better in the creamery than you can in the cheese 
factory. 
Mr. Luchsinger: Can't the buyer regulate that by refusing 
to e uy the cheese, or pay less for it? 
Mr. Noyes: We have done that largely at Richland Center. 
I can show you some that was sold for five eents a pound, 
and it will speak for itself. I want to ask Mr. Baer with ref- 
erence to lining whey tanks with galvanized iron. Can you 
handle galvanized iron? Will the average cheese maker keep 
it ix: good shape? 
Mr. Baer: I think not. I think that the wooden tanks 
lined with galvanized iron are not proving a success. But a 
gowxl 1 al.,nized tank, uWe have been using a couple of them 
the Last ten years, and we have never had to solder bit onte 
hole yet. Of course, they have been kept cleaner than the 
average cheese maker would keep them. There are days, as 
we all know, in a eheese factory when it is almost, and some- 
times quite, impossible to get out and scrub the tank thoroughly. 
However, if it is done every other day and carefully rinsed 
out, the tanks will be kept in a very cleanly condition. It 
is the acid that eats out the galvanized iron. 
Mr. Noyes: That is it. In an ordinary cheese faetory, 
in a short time the acid will cut off the galvanizing and make 
it rusty. 
Mr. Baer: It should be above ground and cleaned out thor- 
oughly and rinsed every day. Of course, you must remem- 
ber I suggested the scalding of the whey every day, to keep 
it sweet. 
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