Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1873-06-27

all that can be imposed upon him.
1t is impossible for any manufac-
turer to make a good article OF
cheese from impure, tainted or sour
milk. Unless patrons exercise the
utmost care, the probabilities are
that the cheese will be below par,
and, as a matter Of necessity, all the
blame must fall upon tho manufac-
turer.
Among some of the causes Of poor
cheese, l may mention:
/. Uncleanly milk. Sec that
your cows have clean dry place to
lay, careful hands to milk, and have
the milk strained at once.
2. Diseased milk. Cheese ma
kcrs arc many times sorcly puzzled
with curds acting strangely, and
which, despite their best efforts,
only resulted in an almost worth
less cheese. The difficulty is often
caused BY unhealthy milk, which
some patron has sent in. In this
way the milk from one COW may
spoil seventy-fvc dollars worth of
cheese.
8. Cows sometimes cat objection
able weeds which give bad flavor
to the milk and also to the cheese.
For several weeks during the
drought, in the summer of 1871, it
was very offensive to stand over vat
of curd during tho cooking process,
due mainly to cows eating weeds
from the woods and drinking i'm
pure water; yet consumers would
wonder what the manufacturers had
done to give tho cheese such an I'M
pleasant flavor.
4. No milk is good that comes
from cows logged or over-drivcn
from the pasture to tho sta
bic. In this case there
is not only falling off in
quality but also in quantity, so pat
rons are thereby made heavy los
ers directly, while the whole
company loses in reputation. We
must learn that COWS with full nd
ders cannot be raced with impuni-
ty, and that dogs are nuisance on
a dairy farm. We may remark in
this connection that the practice of
scolding and knocking the cows
about by incompetent and brutal
mixers is not only an act Of cru-
city and very bad policy pecunarily
to dairymen, but it also adds its
mite to the injury of the milk.
5. No milk is good which is
made from filthy, stagnant water of
slough and frog-yard. This needs no
comment.
6. Failure to remove the natural
heat from milk. A whole article
might be written upon this point.
Patrons must exercise the utmost
care with their nights milk, setting
it in water running if possible)
over night with the cover partly off;
the cans two thirds full, and the
water above the milk. Emptying
together in the morning, filling all
the cans, and strain the mornings
milk by itself. Set in water with
the cover off until it starts. Milk
should not be left over night in
barns, stables or house cellars.
The question has often been asked
me, els there any harm in feeding
whey to mich cows?" l have al
ways used my influence against
this practice, but have not until
lately seen an authority. X. A.
Willard, doubtless the best author
ity in the United States, in long
editorial in Moore's Rural Ne,o
Yorker, makes a strong argu-
ment against the practice, both
as making the milk very poor and
also as impairing the health of the
COWS. He gives the analysis of
whey as follows: Water, 1912; but
ter, .35; casein, Al; albumner, .3s;
milk sugar, 4.54; Tactic acid, AS;
ash, go. Total 100.
The butter is taken off before
feeding, leaving only the casein
which can in any way enter into the
composition Of the cheese; so it
will be seen that feeding COWS with
whey is only sly way of watering
milk, and should be treated as
such.