NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
K. C. SEN, S. C. RAY AND S. K. TALAPATRA 287
The results set out in Table XXV giving digestibility coefficient of the
whole ration, have again shown that the treatment of a cereal straw with a
solution of caustic soda markedly improves the digestibility of crude fibre
and nitrogen-free extract. Compared to 62.7 per cent and 54.7 per
cent digestibility of these constituents in the ration fed in period 3, the
improvements brought about by the alkali treatment of the straw in
period 4 were 86.1 per cent and 63.5 per cent respectively. The nutritive
value of the untreated and treated straw can be calculated in the same way
as in the case of wheat straw. Similar observations would also show that the
nutritive value of the treated and untreated straw was solely confined to
the total carbohydrate traction. In Table XXVI is shown the amount of
total carbohydrate digested from the whole ration, the rape cake and the
straw separately. The digestibility coefficients of the total carbohydrates in
the straw has been calculated and is given in Table XXVII.
TABLE XXVI
Digestible total carbohydrates
Animals
H 45 . .
H 46 . .
H 48 . .
H 51 . .
Period 3
Whole
ration
gm.
1955
1896
1974
1946
Mustard
cake
gm.
229
199
229
199
Paddy
straw
gm.
1726
1697
1745
1747
Period 4
Whole
ration
gm.
2537
2317
2580
2276
Mustard
cake
gm.
224
199
227
199
Paddy
straw
gm.
2313
2118
2353
2077
TABLE XXVII
Digestibility coefficients of total carbohydrates in straw
Animals
H 45 . .
H 46 . .
H 48 . .
H 51 . .
Average
Period 3
Ingested
gm.
3043
2950
3051
3028
3018
Digested
gm.
1726
1697
1745
1747
1729
Digesti-
bility co-
efficient
56.7
57.6
57.3
57.7
57.3
Period 4
Ingested
gm.
3033
2782
3057
2737
2902
Digested
gm.
2313
2118
2353
2077
2215
Digesti-
bility co-
efficient
76.3
76.1
77.0
75.9
76.3
288
The Nutritive Value of Alkali-treated Cereal Straws
Table XXVII shows that, as a result of alkali treatment, the digestibility
coefficient of total carbohydrates in paddy straw increased from 57.3 to 76.3.
The starch equivalent per 100 lb. of the straw, when calculated according to
Kellner's method, shows an increase from 24.4 lb. in untreated to 35.9 lb. in
treated paddy straw. Thus the increase in starch equivalent of paddy straw
on alkali treatment was 47 per cent.
(e) Nitrogen, calcium and phosphorus balances under the feeding conditions
of periods 3 and 4.—Under both regimes of straw feeding, the balances (aver-
age per day) of intake and output of nitrogen, calcium and phosphorus
have been worked out and the results are given in Table XXVIII.
TABLE XXVIII
The balance for nitrogen, calcium and phosphorus
Animal
H 45 . . . .
H 46 .
. . .
H 48 .
.
.
.
H 51 . . . .
Average .
Intake
gm.
60.2
54.4
60.3
54.7
57.4
Output
Faeces
gm.
Urine
gm.
Total
gm.
Nitrogen (period 3)
25.6
25.5
26.2
26.2
25.9
29.5
24.4
30.2
24.3
27.1
55.1
49.9
56 .4
50 .5
53.0
Balance
+5.1
+4.5
+3.9
+4.2
+4.4
H
45 . . . .
H 46 .
.
.
.
H 48 . . . .
H 51 . . . .
Average
H 45 . . . .
H 46 .
.
.
.
H 48 . . . .
H 51 . . . .
Average
Nitrogen (period 4)
56.0
50.2
56.8
50.3
53.3
23.8
24.2
25.6
24.7
24.6
12.6
10.2
14.3
13.8
12.7
36.4
34.4
39.9
38.5
37.3
+19.6
+15.8
+16.9
+11.8
+16.0
Calcium (period 3)
24.2
23.2
24.3
23.5
23.8
23.5
20.8
24.0
20.5
22.2
0.25
0.30
0.25
0.28
0.27
23.8
21.l
24.3
20.8
22.5
+0.4
+2.1
+0.0
+2.7
+1.3
K. C. SEN, S. C. RAY AND S. K. TALAPATRA 289
Animal
H 45 . . . .
H 45 . . . .
H 48 . . . .
H 51 .
.
.
.
Average
H 45 . . . .
H 46 . . . .
H 48 . . . .
H 51 . . . .
Average .
H 45 . . . .
H 46 . . . .
H 48 . . . .
H 51 . . . .
Average
Intake
gm.
Output
Faeces
gm.
Urine
gm.
Total
gm.
Balance
Calcium (period 4)
23.8
21.7
24.1
21.5
22.8
16.1
18.6
21.5
18.8
18.8
0.28
0.28
0.30
0.29
0.29
16.4
18.9
21.8
19.1
19.1
+7.4
+2.8
+2.3
+2.4
+3.7
Phosphorus (period 3)
14.3
13.0
14.3
13.1
13.7
13.0
11.6
13.1
11.3
12.3
0.14
0.11
0.10
0.10
0.11
13.1
11.7
13.2
11.4
12.4
+ 1.2
+ 1.3
+ 1.1
+ 1.7
+ 1.3
Phosphorus (period 4)
11.6
10.3
11.7
10.4
11.0
6.0
6.0
7.3
7.4
6.7
0.13
0.09
0.08
0.13
0.11
6.1
6.1
7.4
7.5
6.8
+5.5
+4.2
+4.3
+2.9
+4.2
In period 4, in spite of the lower intake of nitrogen (for reasons already
explained), the retention of this element was considerably higher than in
period 3. The balance was, in fact, over four times higher. In period 3,
out of 31.5 gm. of absorbed nitrogen, 86 per cent was excreted in the urine.
On the other hand, in period 4, out of 28.8 gm. of absorbed nitrogen, only
about 44 per cent was rejected in the urine. Thus the utilization of nitrogen
was higher during the feeding with alkali-treated straws of both wheat and
paddy than with the untreated straws.
The balance of calcium and phosphorus followed the same trend as that
of nitrogen, that is, when the alkali-treated straw replaced the untreated
paddy straw, the positive balance for these minerals significantly improved.
Unlike that in the experiment with wheat straw, the level of calcium intake
in periods 3 and 4 was approximately the same. In fact, the intake was
1.08 gm. higher in period 3 than in period 4. In spite of this slightly higher
intake during period 3, two animals barely maintained a calcium equili-
brium and the other two showed a positive balance. This balance could only
290
The Nutritive Value of Alkali-treated Cereal Straws
be achieved when almost one-third of the calcium intake was supplied by the
calcium carbonate supplement. When the animals were, however, turned
on to the treated paddy straw in period 4, the calcium balance was entirely
satisfactory. This satisfactory balance was mainly due to the better absorp-
tion of calcium from the treated roughage. This was apparent from the fact
that, out of 23.80 gm.of ingested calcium, barely 6 per cent was absorbed
in period 3, whereas in period 4, out of 22.72 gm. of ingested calcium,
about 16 per cent was absorbed. The marked improvement in phosphorus
absorption during the treated-straw feeding regime was another remarkable
feature of the mineral metabolism of the animals. Out of 13.66 gm. of
ingested phosphorus in period 3, only 10 per cent was absorbed. On the other
hand, in period 4, out of 11.00 gm. of ingested phosphorus, the absorption
of the mineral was over 43 per cent.
Experiment 2
The outstanding nitrogen balance in period 4 suggested the possibility
that the animals can be kept in positive nitrogen balance with a smaller intake
of cake. To test this possibility, immediately after period 4, two animals
(H 45 and H 46) were put back on to a ration consisting of untreated paddy
straw fed ad libitum and the usual quantity of cake. In this case, the allowance
of common salt was withdrawn.
The idea underlying this course of action was to deplete the excess pro-
tein deposited in the body of the animals during period 4. The above feed
was given for about four weeks, towards the end of which time a nitrogen
balance was worked out to determine the exact nitrogen status (period 5)
The results of the nitrogen, calcium and phosphorus balance are shown in
Table XXIX.
TABLE XXIX
Nitrogen, calcium and phosphorus balance (period 5)
Animal
H 45 . . . .
H 46 . . . .
H 45
.
.
.
.
H
46
.
.
.
.
H 45
.
.
.
.
H
46
.
.
.
.
Intake
gm.
60.2
54 .5
23.8
22.0
14.2
12.8
Output
Faeces
gm.
26.0
27.7
24.7
22.1
12.6
11.7
Urine
gm.
(Nitrogen)
34.8
31.8
(Calcium)
0.29
0.27
(Phosphorus)
0.16
0.13
Total
gm.
60 .8
59.5
25.0
22.4
12.8
11.8
Balance
—0.6
—5.0
— 1.2
—0.4
+1.4
+1.0
K. C. SEN, S. C. RAY AND S. K. TALAPATRA 291
It is apparent from the balance data presented in this table that, not only
was the reserve nitrogen depleted, but the animals were also brought to
negative balance. This negative nitrogen balance, as compared to the positive
balance in period 3, may have been due to the withdrawal of the salt from
the paddy straw ration. More data are being collected on this aspect and
the subject will be dealt with in a future paper.
At the end of this nitrogen balance experiment, the ration of the animals
was changed to treated paddy straw fed ad libitum and a lower quantity of
rape cake plus the usual allowance of 1 oz. of common salt. The animals
were on this changed ration for a preliminary period of 10 days after which
a 10-day collection of the usual samples was made to determine the balance
for nitrogen, calcium and phosphorus (period 6).
Results
In Table XXX are presented the figures regarding the intake and
output and the balance of nitrogen, calcium and phosphorus during
period 6.
TABLE XXX
Nitrogen, calcium and phosphorus balance (period 6)
Animal
H 45 . . . .
H 46 . . . .
H 45
.
.
.
.
H
46
.
.
.
.
H 45
.
.
.
.
H
46
.
.
.
.
Intake
(gm.)
53.1
43.8
28.5
23.2
10.9
9.0
Output
Faeces
(gm.)
25.9
24.4
20.5
20.0
6.6
7.2
Urine
(gm.)
(Nitrogen)
17.6
16.2
(Calcium)
0.31
0.26
(Phosphorus)
0.10
0.08
Total
(gm.)
43.5
40.6
20.8
20.3
6.7
7.3
Balance
+9.6
+3.2
+7.7
+2.9
+4.2
+1.7
The weight of the cake allowance was reduced by about 27 per cent of that
fed in period 5, but owing to the higher percentage of nitrogen in the rape
cake used in this period the actual reduction in nitrogen intake was about
18 per cent. It is apparent from the resulting positive nitrogen balance that
the concentrate allowance can be reduced by 20 per cent or even more and
yet the balance will remain significantly positive. The high calcium balance
again confirms the results obtained in period 4. The data on phosphorus
balance are interesting. The reduction in the intake of cake had resulted
in a lower ingestion of phosphorus. In spite of this significantly low intake
of phosphorus, the positive balance was maintained.
296
The Nutritive Value of Alkali-treated Cereal Straws
utilization of the carbohydrate, protein and minerals from a ration in which
treated straw forms the main roughage. It is also possible to meet the pro-
tein requirement of the animals at a lower level of concentrate intake than
that commonly prescribed. The method of treatment and the results obtained
are of special interest to those areas where paddy straw forms the staple feed
for cattle.
In conclusion it may be stated that a separate investigation upon the
economic aspect of the alkali treatment of straws is being planned.
ACKNOWLEDGEMENT
The authors desire to express their gratitude to Mr F. Ware, Animal
Husbandry Commissioner with the Government of India, for his interest in
their work.
REFERENCES
Beckmann, E. (1919). As ci ted by Schorger, The Chemistry of Cellulose and Wood
1926
Carbery, M., Chatterjee, I. B. and Talapatra, S.K. (1937). Indian J. Vet. Sci. & Anim.
Husb. 7, 155
Crampton, E. W. (1939). Sci. Agri. 19, 6 and 345
Crampton, E. W. and Maynard, L. A. (1938). J. Nutrition 15, 383
Fries, J.A. (1920). As cited by Titus, H. W. (1926). New Mexico Exp. Sta. Bull. 153
Godden, W. (1920). J. agric. Sci. 10, 437
Lehmann, F. (1900). As cited by Godden (loc. cit.)
Mangold, E. (1934). Nutr. Abs. & Rev. 3, 647
Norman, A. G. (1935). J. agric. Sci. 25, 529
Pringsheim, H. (1919). Z. angew. Chem. 32, 249
Richards, M. B., Godden, W. and Husband, A. D. (1927). Biochem. J. 21, 971
Schorger, A. W. (1926). The Chemistry of Cellulose and Wood. McGraw-Hill Book
Co. Ltd., New York
Slade, R. E., Watson, S. J. and Ferguson, W. S. (1939). Nature 143, 142
Sen, K. C. and Ray, S. C. (1941). Science and Culture 6, 684
Sen, K. C. (1938). I. C. A. R. Bull. No. 25, Manager of Publications, Delhi
Warth, F. J. (1926). Mem. of Dept. of Agric., India, Chem. Series 9, No. 2
Williamson, G. (1941). J. Roy. Army Vet. Corps 12, 137
Williamson, G. (1941). J. agric. Sci. 31, 488
Woodman, H. E. and Stewart, J. (1932). J. agric. Sci. 22, 534
Woodman, H. E. (1941). J. Min. Agric. 48, 85
Indian J. Vet. Sci. & Anim. Husb., Vol. XII, Part IV ]
[ PLATE XIX
FIG. 1. Equipment for Surati cheese making
(1) Milk coagulating pan and water jacket; (2) Basketing ladle;
(3) Bamboo baskets; (4) Draining rack; (5) Whey collecting tray; (6) Cheese
soaking basin; (7) Thermometer; (8) Acidity testing outfit; (9) Measuring
jar; and (10) Rennet jar
FIG. 2. Basketing the curd
Note how baskets are filled with sliced curd
PLATE XX ]
[ Indian J. Vet. Sci. & Anim. Husb., Vol. XII, Part IV
FIG. 1. Ripening the cheese
The cheese is kept steeped in whey for 12 to 32 hours for developing the
desired flavour, body and texture.
FIG. 2. Surati Cheese loaf
Finished cheese shows a shrunk and compact appearance. Note the
markings left by bamboo baskets.
STUDIES IN THE MANUFACTURE OF SURATI CHEESE
BY
ZAL R. KOTHAVALLA
AND
H. C. VERMA
Imperial Dairy Institute, Bangalore
(Received for publication on 18 October 1941)
(With Plates XIX-XX)
INTRODUCTION
S URATI cheese or panir is the best known of the few indigenous varieties
of cheese. It is made principally from buffalo milk with the addition of
crude rennet and salt and is as a rule uncoloured. Panir essentially differs
from all other Indian (or even imported) cheeses in that it is kept steeped in
whey during its manufacture, storage, transport and distribution. This
cheese is in good demand in certain parts of India as providing a concentrated
nutritious food and also on account of its supposed therapeutic properties.
The history of the origin of Surati cheese is obscure. In the Gujarat
district of the Bombay Province it is commonly known as ' Surati panir '
and the name Suarti appears to have been derived from the town of Surat,
where it was probably first manufactured. There is, however, evidence
to show that it has been a commercial commodity for over half a century, as
can be seen from its increasing popularity in the markets of Bombay, Surat,
Poona, Dhond, Manmad and several other places. This cheese is transported
over long distances by rail and road steeped in whey in large earthen chetis
or matkis secured with coirs. It is difficult to estimate the quantity of fluid
milk used for Surati cheese making in India as no definite information on its
daily or annual output is available. But, in view of its existing popularity,
it may be safely assumed that a fairly large quantity of milk is used annually.
The manufacture of Surati cheese requires small equipment and little time
and labour. Even small quantities of surplus milk can be profitably used by
an average farmer or a dairyman instead of their being converted into other
more expensive and less remunerative dairy products. Surati cheese fetches
a profit of about eight annas per gallon of milk (price of milk taken at two annas
per lb. and the sale price of Surati cheese at eight annas per lb). The quality
is usually determined by flavour, a milder flavour fetching a premium.
The method of making Surati cheese varies with the manufacturer but it
is invariably empirical, thus leaving much scope for its improvement. To the
knowledge of the authors this subject has not been investigated systematically
in this country and it was, therefore, felt that some technical information on
the manufacturing conditions suitable for the production of a high grade Surati
cheese would be useful to the trade.
297
298
Studies in the Manufacture of Surati Cheese
This work was, therefore, undertaken to determine the optimum conditions
at every important stage of its manufacture, so that the method may be
standardized even for a layman to follow.
EXPERIMENTAL
Equipment.—The main equipment (Plate XIX, fig. 1) required for the
manufacture of Surati cheese is simple and consists of the following:—
Milk coagulating pan and water jacket,
Basketing ladle,
Bamboo baskets,
Draining rack,
Whey collecting tray,
Cheese soaking basin,
Salt sprinkling bottle,
Thermometer,
Acidity testing outfit,
Milk and cheese weighing scales.
During the course of the present investigations fresh buffalo milk was em-
ployed. The milk was standardized to different fat contents by adding se-
parated milk obtained from the same lot of milk as used in the experiment.
A pure culture of Streptococcus lactis propagated in sterilized separated milk
was used for initiating the desired type of fermentation. Rennet used was
Chs. Hansan's standard liquid rennet extract. This was always diluted with
cold water just before use.
Manufacturing process employed.—Fresh milk after being toned and
filtered was pasteurized by heating it to 172°F. for about 20 seconds. The
object of this treatment was to destroy its microflora so as to enable the lactic
organisms introduced through the addition of the starter to grow unimpeded
and produce the desired flavour in the cheese. The milk was then put into a
coagulating pan. The temperature of the milk was then brought to the point
required. Starter was added and well mixed. Immediately after adding the
starter, the measured quantity of rennet diluted with water was evenly dis-
tributed into the milk and mixed for a few seconds. The renneted milk
was then allowed ' to set ' till a firm coagulum fit for basketing and
draining was obtained. This condition was indicated by a clean cut obtained
on the insertion of the forefinger into the coagulated milk. The coagulum
was then ladled out in thin slices into specially made bamboo baskets (Plate
XIX, fig. 2). These baskets had previously been prepared by washing with hot
water, keeping them soaked in a 10 per cent solution of salt in lukewarm water
for about 10 minutes, rinsing them out in hot water and finally thinly dressing
them with salt on the inside. The curd put in the baskets thus salted on the
sides and at the bottom, was also salted in the middle by dressing it with salt
when the basket was half filled and again on top after the basket was com-
pletely filled. Thus, a uniform distribution of salt in the body of the cheese
was brought about. The baskets were then placed on the draining rack to
allow the whey to escape and the cheeses to shrink. The escaping whey was
collected in a tray put underneath the draining rack. The cheeses were allowed
300
Studies in the Manufacture of Surati Cheese
TABLE I
Effect of varying the temperature of milk at renneting and the amount of rennet used on the yield of Surati cheese
Temperature of milk
°F.
85
90
95
100
Amount
of milk
containing
6 per cent
fat, used in
each trial
lb.
5
5
5
5
Average
acidity
of milk
(per cent
lactic acid)
0.17
0.17
0.17
0.17
Average time taken for coagulation and yield of cheese
10.0 ml. of rennet per 100
lb. of milk
Time of
coagulation
Min.
56
45
39
31
Yield of
fresh cheese
Oz.
30.6
31.9
32.5
31.6
6.7 ml. of rennet per 100
lb. of milk
Time of
coagulation
Min.
90
75
60
48
Yield of
fresh cheese
Oz.
31.9
32.8
33.7
32.5
5.0 ml. of rennet per 100
lb. of milk
Time of
coagulation
Min.
112
89
74
63
Yield of
fresh cheese
Oz.
30.3
32.2
33.1
31.9
4.0 ml. of rennet per 100
lb. of milk
Time of
coagulation
Min.
137
115
98
105
Yield of
fresh cheese
Oz.
30.0
30.9
31.6
31.2
TABLE II
Effect of varying fat content of milk on the yield and quality of Surati cheese
Average fat per cent of milk
2.0
3.0
4.5
6.0
8.0
10.0
Amount
of milk
used in each
trial
lb.
5
5
5
5
5
5
Average
yield of
fresh cheese
oz.
21
22
28
33
36
38
Yield of
fresh cheese
from 100 lb.
of mil
lb.
26
27
35
41
45
47
oz.
3
5
0
3
0
5
Fat lost in
whey
(per cent)
0.1
0.1
0.2
0.4
0.6
1.0
Physical characteristic of cheese
Body and Texture
Very firm and tending to crumble ;
very grainy.
Firm and slightly grainy . .
Fairly firm and smooth .
Fairly firm, smooth and homoge-
neous.
Soft and tending to break ; fairly
compact and smooth but greasy
on surface.
Very soft and easily broken ;
smooth and very greasy surface.
Flavour
Rubbery ; flat taste.
Slightly caseous but not rubbery ; very
slightly fatty.
Slightly fatty and fairly palatable.
Creamy, no graininess, and quite pleasant
to the palate.
Rather over fatty and tending to be greasy.
Very fatty and not pleasant to palate.
ZAL R. KOTHAVALLA AND H. C.
VERMA
303
TABLE III
Effect of varying the quantity of starter used
Amount of starter
per 100 lb. of milk
ozs.
0.5
1.0
1.5
Average
acidity of milk
Average
acidity of starter
Acidity
of whey at
basketing
(As per cent lactic acid)
0.16
0.16
0.16
0.77
0.77
0.77
0.10
0.11
0.11
Acidity
of whey on
completion of
draining
0.11
0.12
0.13
Acidity of whey during cheese ripening (per cent
lactic acid)
At
16 hours
0.33
0.40
0.51
At
24 hours
0.47
0.58
0.68
At
32 hours
0.62
0.84
0.97
Temperature of
whey during
ripening
°F.
76—7
76—79
76—79
TABLE IV
Effect of varying the amount of salt on the yield and quality of Surati cheese
Amount of
salt added
to cheese
from 100 lb.
of milk
lb.
1.5
2.0
2.5
3.0
Amount of
salt addded
to 100 lb.
of
fresh cheese
lb.
3
4
5
7
oz.
9
12
16
3
Amount of
milk used
lb.
5
5
5
5
Yield of
fresh cheese
oz.
33.2
33.0
32.0
31.5
Yield of cheese calculated per 100 lb. of milk
16 hrs.
Fresh
lb.
41
41
40
39
oz.
8
4
3
7
Old
lb.
40
40
39
38
oz.
7
3
2
3
24 hrs.
Old
lb.
39
39
37
36
oz.
10
0
14
11
32 hrs.
Old
lb.
38
38
36
35
oz.
14
4
10
14
Relative
yields from
100 lb. of
milk*
100
98.4
95.8
92.3
Physical characteristics of finished
cheese (32 hrs. old)
Flavour
Insufficient
salt
to taste.
Palatable : plea-
sant saltish taste.
Over-saltish but
not unpalatable.
Very saltish : un-
pleasant taste.
Texture
Firm, compact and
homogeneous
slightly shrunk.
Firm and compact
little shrunk.
Firm and compact
with tendency to
crumble
Very
firm
and
crumbly.
*Calculated on the basis of 41 lb. 13 oz. yield of fresh unsalted cheese obtained from 100 lb. of milk (Table II).
304
Studies in the Manufacture of Surati Cheese
TABLE V
Data for Surati cheese made under optimum conditions
Trial No.
1
2
3
4
5
6
Average
Amount of
milk (6 per
cent fat)
lb.
10
10
10
10
10
10
10
Acidity of
starter (per
cent lactic)
0.75
0.79
0.80
0.76
0.73
0.74
0.76
Time taken
for
coagulation
min.
64
56
60
66
59
63
61
Acidity of
whey at 32
hours (per
cent lactic
acid)
0.62
0.65
0.66
0.60
0.62
0.64
0.63
Butter fat
lost in whey
(Per cent)
0.40
0.40
0.45
0.35
0.40
0.45
0.41
Yield of
finished
cheese from
10 lb. of
milk.
lb.
3
3
3
3
3
3
3
oz.
12
14
13
14
12
12
13
Yield of
cheese from
100 lb.of milk
(calculated)
lb.
37
38
38
39
37
37
38
oz.
8
12
2
1
8
13
2
(v) Finally, the cheese should be drained and moulded in specially made
clean bamboo strip baskets and then transferred to the whey to ripen for a
period of about 12 to 36 hours depending upon the final acidity required.
The yield of cheese from 100 lb. of milk is about 38 lb. The cost of produc-
ing 100 lb. of finished cheese taking milk at one anna per lb. and including
expenses on starter cultures, rennet, salt, baskets, etc. works out to between
Rs. 19 and 20 or about three annas per lb. The yield of Surati cheese from
10 lb. of milk is nearly 4 lb. and this gives 16 loaves of about 4 oz. each. The
selling of each loaf at say two annas (i.e. eight annas per lb.) thus realizes two
rupees per gallon of milk. If the retail price of fluid milk is taken at two
annas per lb. the gross profit accruing from the conversion of one gallon of
milk into Surati cheese is twelve annas and if the milk is taken at one anna
per lb. Rs. 1-6. This cheese commands a good market and, therefore, its
extensive manufacture by an average farmer would prove profitable to him.