The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1881-10-12
Three Processes for Making Skim
Cheese.

n lew 1OdIS dRO bQIO0 pIOC0516o IOA
making skim cheese were patented.
One was the Arnold Ellsworth process,
q kind of joint invention of Professor L.
B. Arnold and Mr.. Ellsworth, of Barre.
Mass. II consisted in adding the but
termilk to the SKINNED milk, and agi.
tating the mass IN churn before set.
ting with rennet. The Vermont peo-
pie protested that this buttermilk proc
ess was at least fifty years old, and the
President of the Vermont Dairyman's
Association affirmed that it had been In
use by his grandmother and others In
her time. This process, however, did
not amount to much, and was practi-
cally abandoned, but suppose It is yet
good for royalties. Another patent
was granted for improving skim milk
for cheese making by the addition OF
oleomargarine, or any other kind OF
grease, while q third patent consisted
in adding the buttermilk to SKINNED
milk, and treating the whole to an al
kali (potash), for breaking down and
softening the casein of the milk.
The inventors of this process, Messrs.
Joslyn and Laraby, exhibited . cheese
at convention of the American Dairy.
mems Association in Utica several years
ago, which attracted much attention on
account of its good fiRor and apparent
richness; butit has been said there were
defects in the keeping qualities of the
cheese. The lastimprovementb brought
out consists in uniting the grease patent
with that last named, and adding an
antiseptic to the alkali, the combination
going under the name Of the ''anti-huff.
ing and the anti-mottling extract"
BY this process and the use of hogs
l.grease to supply the loss Of cream ex-
tracted, it is q surprise to most cheese
makers to see how closely q good whole
milk cheese can be initiated from sour
skim milk as base.
1t is said these skins have sold the
past season for nearly as much IS whole
milk goods, and large number OF
have been induced to 60 into the manu-
featuring of this kind of goods this
season. Now all these products from
the hogs fat butter to the hogs lard
cheese are claimed to be legitimate,
| aye, even a benefaction to consumers,
since they are claimed to be more ap-
petizing than the poorer sorts of gen.
uine butter and cheese, while at the
same time they can be afforded cheap
er. This is one side of the question.
But on the other hand the honest max
ers of the genuine article say they can
not compete with spurious goods sold
| in the market as genuine or whole milk,
| purchased and used by persons too ig-
| norant to detect the fraud, and there.
| fore that the whole milk dairymen must
be either forced to the wall or compelled
| to fall into the same line of spurious
makers. And again, they affirm that
our good name abroad will be leopard,
lied and our foreign trade will soon be
so affected by distrust of spurious prod
ucts as to render American dairying &
by-word for fraud, and thus make il
unremunerative.
Again, consumers complain that they
are deceived in their purchases; tina;
there is q reasonable doubt as to tn,
healthfulness of these spurious prod
ucts, and therefore a distinction shoulC
be made by branding the adulterateC
article for what it is. This seems NJ
more than fair and reasonable. Let tn,
goods go to consumers on their owl
merits, and so branded that no one Cal
be deceived. If they are so desirable
for their excellence Gas is claimed ,
the holders of the patent right &.
surely there is no need Of ~ the
goods under false name selling Il
terest Of Ame--' ~ the whole dairy i
general q ~I1ca, a law passed by Il
thes. government is needed to Gov
new developments in dairying.
The whole dairy industry Of the cou
;, try is interested in this matter. Let 9
Q spurious buffers be branded and sold
!; such. Let every spurious cheese
plainly and conspicuously marked {
its bandage and its box for what it
and let makers and dealers be compell,
to sell all spurious goods for what tn,
are, under penalties Of confiscation, fl
and imprisonment, in the same mann
as the English laws protect against e
adulteration of foods. In this way o
dairy industry may be rescued fro
; threatened calamity.-Prof. Willard.