+192. The lot-card.+--The Cheddar process involves several hours of manipulation and includes many details which should be closely and accurately observed and recorded. The necessity of carrying observations of several different factors at the same time makes a scheme of recording data essential to convenient work. For this purpose, a lot-card for Cheddar cheese is introduced here and the pages given to particular factors are indicated in the space intended for the recording of observations. The manufacture of Cheddar cheese is a complicated process, because several factors must be given attention at the same time. A careful record of the observations of each step in the successive handling of each lot of milk puts the operator in possession of a permanent record of his experience. This record has several uses. It may help to convince patrons of the importance of eliminating faults in the milk; it furnishes the cheese-maker a cumulative record of his experiences in handling milk with special qualities, such as high or low fat-content, over-acidity or taints. Since Cheddar ripening covers a period of weeks and months, no operator can remember particular lots of milk sufficiently well to be able to use his experience on the interpretation of the qualities found in the ripened product. [Illustration: FIG. 29.--Delivering milk to the cheese factory.] +193. The milk.+--It is the usual practice to deliver the milk to the cheese factory each morning (Fig. 29). The night's milk is cooled and kept clean and cold until delivered at the factory. It is advisable not to mix the cold night's milk and the warm morning's milk, but to deliver them in separate cans to the cheese factory at the same time. The milk is weighed, sample for fat test taken and then run into the vat (Fig. 30). The receiving or taking in of the milk is one of the most important parts of the cheese factory work. It is practically as important as the actual manufacturing of the cheese. +21 CHEESE.+ This card must remain with lot ........... from the milk room until the finished product is ready to leave the building, then it should be handed to instructor.