Rocky Mountain husbandman. [volume] (Diamond City, Mont.) 1875-1943, 1877-08-02
TIL DAIRY.
BUTTER VS.. CHEESE

BUTTER VS.. CHEESE. 1r..Eff'
t. The tendency year. by year, ls,to WORK
IN more closely every product OF the farm.
Il has often been said that the farmer wastes
for want of knowledge, a, splendid margin
of profit. The dairy interest has its great
waste, as well as other departments OF agrl-
culture. Butter represents only one-thlrd
Of the milk but, when this is made, all the
rest is generally treated as refuse and fed to
pigs or calves. Now, the casein of the
skinned milk has n greater food value
Though not commercial valuc) than the
butter. There have been many efforts to
save the cheese of the SKINNED milk, repre-
%seentilllg,, as it does. one-lialf, at least, OF the
food value OF the whole milk. That we
may realize what an enormous amount OF
excellent hunlan food goes to waste for the
want Of proper knowledge how'to utilize
this skinned milk, we have only to look at
the statistics of butter production in the
| United States. The lowest estimate that
can he made for 1871, based upon the CEN
sus of 1870, is G5O,000 900 pounds of butter;
and it is well established, that for each
pound Of butter made, two poundsof cheese
may he made from the skinned milk. This
would yield 1900, 00O, 900 pounds Of cheese
as the natural production Of the, milk from
which butter has been made. Now, if W.
only value this cheese as equal to ordinary
beef, rs food, then it. would represent l ,733,-
1888. head of cattle. dressing $50 pounds Of
meat each. And if this cheese were SO well
made as as to be worth eight cents per pound,
it would amount to S$104, 0o0,000" per an
nun. "'@i
We make these calculations to show what
a great field there is here for the ,,ste. Of skill
and scientific study il. turning this great
waste into Il human blessing. We have been
quite inclined to favor'everye effort designed
to make Wholesome food Of this product.
We know that some of our most, intelligent
ldairymen have regarded the manufacture of
skim cheese us IL direct injury to the market
forwhole milk cheese, and have often carr
ried ollrleading associations with, them i'm.
condemnation Of the practice but these
opinions resulted from the large quantity of
vile skim cheese made Without skill-the
~casein simplytdried down likeraw hide, and
quite unfit tor the human stomach, Skill
mast devise ways OF breaking down this
casein imskim cheese into IL soft. plastic,
battery condition ,bIsuclr as Dlay be eaten
with pleasure to the palate and profit to tile
body. nfartgthis has often been done in
accidental cases; and 1t would seem from q
statement Of Prof, Voclrkef, that some
cheese makers in Norway have discovered "a
system Of doing it, as he had received such,
cheese 50 Sc soft Oft and plastic that it might be-
spread upon bread like butter, and, ii the
taste, could not be detected from Whole
milk cheese, although it contained but the.
smallest fraction of butter. The great bulk
OF the .nutrimellt in milk is In the casein,
and TIE rs butter is mostly valuable III assist
ing IN the curing process of the cheese
breaking K, down The tough texture Of the
carsFein rendering tI It more agreeable, to the
taste anil more easily digested. Now, what
i'r most urgently. wanted is a sure and easy
process by which this condition III tho. case
IN may be produced without the; aid of thte,
putter.-National Lire Stock Journal. II