Vermont farmer. [volume] (Newport, Orleans County, Vt.) 1870-1877, 1874-05-22
Gbe 9airp.
WHoLE-MILK CHEESE FACTo.
RIES AND CREAMERlES.

Skim cheese requires skill in manufacture
and skill in curing. When the nights milk
is set in the ordinary vat and skinned next
morning and then mixed with the mornings
milk aud made into cheese, n skillful maker
will produce a good article Of cheese and not
much inferior to that made at the ordi-
nary whole,milk factories. We have seen
experienced buyers unable to tell the differ
euoe between such skinned cheese and
whole-milk cheese made at the same factory,
both kinds being on the tables Of tho same
curing room Tho reason for this is obvi-
Gus for il 20 more cream is taken from
the milk than would pass of in the whey
from the whole-inilk cheese-making il is not
easy to see why the two samples should not
be Of equal richness. The manufacturers of
this kind of 'skim-cheese" claim that they
only remove the cream that would pass off
in the whey--if the milk was made into
whole-milk cheese-thus saving 80 much
butter that would 60 to waste. A certain
amount of cream then may be taken from
rich milk affecting much the quality Of the
cheese; but if an excess of cream be taken
it inpoverishes the cheese. We should say
that by careful and judiciOus skimming, as
above described, and by careful and skiliul
manipulation of the milk and attention to
curing, the skim cheese you'd sell very near
ly, If not quite equal in price, with whole
milk cheese. Some purchasers, perhaps,
If made acquainted with the skimming,
might ask discount of penny or two per
pound on account of the skimming. Other
buyers would take it simply on its merits,
caring nothing for the skimming il the
goods showed quality. There is strong
prejudice in some minds against any kind OF
skinned cheese-so much so that the
whole-milk cheese, though as rich in butter as
Stitou, would be considered inferior if it
was only imagined to be SKINNED.
When part Of the milk is set IL hours
and the other part "a hours and then skim
med and made into cheese, the product will
be inferior to whole-milk cheese. Still,
with high skill in manufacturing and atteu.
tion to curing, quite pslatabe article may
be produced Such cheese sells at various
prices, According to flavor and quality, say
from four to fve cents below good whole.
milk cheese. Poor skim.cheese sells at very
low prices, often from four to six cents pei
pound.
When the nights milk is skinned ON the
following morning and mixed with the
mornings milk and made into cheese, l0C
pounds of milk will make one pound Of but
ter aud nine pounds Of cheese. Ii, on tn,
other hand, one mess Of milk be set q
hours and the other II hours, and theI
skinned aud made into cheese, careful
and skillful manufacturer will got from
to 2i pounds of cheese and one pound o
butter from 80 pounds of the milk a
drawn from the COW.
There is no difficulty in finding markc
for partially skinned cheese The "Iull o
wholly skinned cheese" is not so salable
but still there are always persons who han
die this kind of cheese, and 1t can be dis
posed of as al inferior product at variou
prices, according to quality and the condi
ton of the market.
Creameries during the past year have gen
orally been more profitable than the whole
milk cheese factories, and their future profit
will depend upon the price Of butter as av
eraged through the season.
In conclusion, we may remark that dur
ing the past few years great improvement
have been made in the manufacture of skin
cheese, and much better article is mad
from the same quantity Of milk than wa
supposed possible few years ago. Tn
best makers now produce quite a palatabl
article from milk set II and "a hours an
skinned, and some consumers esteem it an
} consume it freely, but it is not pretende
t that it is equal to good, whole-milk cheese
even though it may be at times preferred
such.-Rural Neio Yorker.