The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1880-10-07
Making the Most Of Milk.

DURING the past two or three
seasons of low prices of dairy
produce, it has become q matter
of greater Importance to dairymen
to know how to dispose of their
skim milk to the best advantage. TAX
ing one year with another, the relative
price of butter and cheese is about the
same, but with this difference: we find
that if the milk is worked into butter,
the skim milk, if fed to calves and hogs,
is worth from four to eight dollars per
cow. varying with the quantity Of
milk given and the price of calves and
of pork; while if worked into cheese the
value of the feed is lost, as the whey is
worth but little if any more than the
trouble of drawing it from the factory.
When milk has been worked in facto-
ries, as a large part of 1t is here, the diff
ference between working it into butter
or cheese is the difference in the value
of the feed, as above stated. The re-
suit is that nearly all of the factories
built within the last two years have been
butter factories. In this town there
will be about eighteen or twenty facto-
ries running this season, and all but
three will make butter. Two years
ago a factory in this vicinity, with
about 800 cows, run on butter and cheese
both, making half-skim cheese. They
used the large open pan, had q large
supply of cold running water, and dur
ing the cold weather of the fall made q
very good showing in results, but failed
to give satisfaction to patrons in the
general summing up of the season, as
was indicated by the loss of more than
half of the patrons last year and by only
running on butter last season.
The difficulty in this case, as in all
others where cheese is attempted to be
made from skinned or partially skim
med milk that has been set in pan, is
that the milk cannot be cooled quickly
enough, and has to stand so long to
allow even part of the cream to rise,
and that when put into the vat and
warmed up to the point fit for the re-
ception of the rennet, it has already ad-
vanced SO far toward decomposition
that the best quality of even q skim
cheese cannot be obtained from it. The
question whether to skim or not to
skim has been very much discussed,
and dealers have decided that it is not
best nor profitable to skim. But if
dairymen who have been making butter
or cheese for the last three years with
out any profit, and hardly able to make
the ends meet, can be made to see
handsome profits in it, they will be
likely to skim. The experience of the
last year has done much here to settle
that point. In 1873, one factory in
this county was run with the sub
merged cans, letting the milk stand
| twelve hours at low temperature,
taking off all the cream. The skim
milk was then made into cheese, which
sold for about 81 500.
BY submerging the milk in cold water
at about forty-five degrees. the cream
can all be removed in q few hours, and
| the milk is found to be in excellent con-
dition to be worked into cheese, all pro-
| gress towards fermentation and decay
having been effectually stopped by its
low temperature and exclusion from at
mospheric influences. By this system of
raising cream the quantity of cream is
much larger than by the old way, but,
| by letting it stand only long enough to
get slightly acidified, the buttermilk
| can be put into the cheese, which adds
considerable to the quantity. The
amount of money received for 100
pounds of milk, when made into butter
alone, by the patrons of factories here
last season, varied from sixty-five to
seventy seven cents; and on the sales
of September and October milk in some
instances went as high as 81. 10 to 81.
In one factory, in which butter alone
was made during the forepart of the
season, they began running on SKIM
cheese some time in August, and from
then until the close of the season each
100 pounds of milk netted the patrons
S1.49.- Another factory that was rum
ming in the same way until into Qecem-
ber, for some time had been netting its
patrons S1.75 per 100 pounds of milk.
from which was made four and a half
pounds of butter and eight pounds of
cheese; the cheese selling for seven
cents per pound. When 100 pounds of
pure skim milk can be manufactured
and sold for fifty-six cents it is disposed
of to better advantage than it can be in
any other way. 1 can see no reason
why any dalryman with a sufficient
amount of milk to make a cheese can
not, by adopting this system, produce
rs good or better results.-S. II. Wires,
in ~ Y Tribune.
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