In our relations, the cheese maker cannot demand, that he would be supplied only with choice or very good milk for processing into cheese, because there is still a long and arduous road ahead of us to such a state of hygiene. But he will be at fault, when he will not care for the meticulous sorting of milk and will not follow its properties in the methods of processing. The cheese maker should systematically strive to improve the milk production of his district, should know, what you can expect from your suppliers without extraordinary effort and cost. For example, let's look at milk, which a peasant can deliver to a cheese factory with rational handling. Dorner and Staehli have studied the hygienic value of such milk for a long time in terms of cheese suitability. Some of the results of these studies are shown in the table below
| Number of samples | Number of bacteria in 1 m3 in thousands | Methylene blue discolored after. | ° / about attempts |
| 531 | 10 do 50 | 4 do 12 3 | 68 |
| 175 | 51 do 100 | do 28 3 do | 22,3 |
| 65 | 101 do 200 | 6 1 do 6 | 8,2 |
| 13 | above 200 | 1,6 |
Overall investigated 784 milk samples from 61 suppliers. So over 90% milk contained only from 10 000 do 100 000 bacteria in 1 cm3, 8% the milk was still very good, worse only about 1,6%.
It doesn't take much to get to this state of hygiene: clean milker, pure cow, clean stables, such dishes, cooling with water, when it's hot, finally, an imminent delivery to the nearest cheese factory. It should be recalled, that in Switzerland only cows are milked twice a day and milk is delivered twice a day to 90 cheese dairy without keeping it at home.
Apart from the influence of nutrition on the properties of milk, you could argue, that of such “nectar” any species can be made. Appropriate cheese milk discolourates in the reduction test only after it has expired 4 do 6 hours, the milk discoloring after 2 up to 3½ hours it is already severely angry or unfavorably changed.
To evaluate the milk, the cheese maker has a number of ways. Unfortunately, there is no universal standard. All of them take a long time to complete, whose cheese maker has little.
Therefore, it must limit itself to this research, which lead you most easily and quickly to your goal. Of course, it is easier to work in a large cheese factory with its own laboratory staff.
Upon receipt, the cheesemaker examines each milk bulb separately, checking its appearance, less often the smell, exceptionally flavor, what should be avoided for the sake of health. Then the milk is sorted with alizarol. The vain watering can is controlled with a fingernail on the sediments in its nooks and crannies. Other attempts are made if necessary and feasible.