Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1891-02-09
Prot. W. q. Jordon on tat Being .
Tsus Measure OF the valus OF MIX
In a Choeeo,

- - SAOSDO'
l notice that In Hoard's Dairyman for
Dec. 5, Mr.. John Gould has quoted me
as saying that ''the relation of the differ
ent solids Of milk remains fairly con-
stant." have made such statement,
not intending, however, that it would
be applied in so broad and general way
as Mr. Gould has done. The application
which intended the assertion to have
was only to individual animals with
reference to the influence of changes in
food upon the composition Of their milk.
l did not intend to say that the relation
Of the caseine to fat is the same always,
in the case Of two different animals. or
two different breeds. In fact, such is
not the case as the work that has lately
been done in studying the composition Of
the milk from different breeds plainly
shows. For instance, in the case of the
Ayrshires and Jerseys. whose milk has
been tested at this Station, the relation
Of the caseine and albumen to the fat,
was with the Ayrshires for the first
years test as 100 los and with the .Ier-
seys us 100 1872, showing that the per
cent of fat is relatively much larger with
the Jerseys. Analyses Of the milk Of
several breeds of animals at the New
Jersey Experiment Station, have shown
the same fact. In the latter case the
relation of caseine and albumen to
the fats was with the Ayrshires as 100 !:
los, with the Holsteins as 100 ZIG, with
the Guernseys as 100 :123, and with the
Jerseys as 100 :l25. As the percentage
Of albumen is very small it is safe to
say that the caseine varies to this ex-
tent in its relation to the fats.
AS cheese is composed mainly of case.
inc and fat with water it seems to be
true that a pound of fat is not accomp.
anied by the same quantity of other
cheese making material in all cases. In
the light Of these facts | confess that
am hardly able to understand how the
percentages of fat in several samples Of
milk are certain to be a correct measure
of their relative cheese value. Let us
suppose that the two stations in Maine
and New Jersey were sending their
Ayrshire milk to one cheese factory and
their Jersey milk to another. IL they
receive pay for the cheese produced in
proportion to the fat in the milk, would
Justice be done to the Ayrshires? TAX
ing the average composition of the Jer-
sey milk as found at the two stations it
appears that for each 100 pounds of fat
there would be supplied, practically;
l19 pounds Of dry matter to the cheese,
not taking into consideration the ash
and sugar, whereas reckoning on the
same basis for the Ayrshire milk we find
that hundred pounds of fat would
correspond to 1913 pounds of matter
available for cheese production. More
over pound of dry matter from the
Ayrshire milk would undoubtedly carry
more water with it into the cheese than
in the case Of the Jersey milk, because
the more fat the cheese contains the less
reason that caseine will retain more
water than fat.
This point can be illustrated by the
use Of another set of figures. The
Ayrshire milk Of the kind studied would
require 1850 pounds Of milk to furnish
hundred pounds Of fat, and of the
Jersey milk, 1856 pounds would be
required. On the assumption that
the amount of fat is correct
measure of the amount of cheese pro-
duced, these two quantities of milk
should furnish the weight of cheese,
whereas, estimating both kinds of
| cheese to contain 80 per cent. of water
there would be without question, an
actual difference of about twenty-five
pounds in favor Of the Ayrshire milk, a
difference that undoubtedly would be
increased by the greater amount of wa
ter that would be retained in the Ayr
shire cheese. 1t may possibly be true
that the above figures should be looked
at as merely theoretical and az having
no force when applied to practical
cheese making. II such is the case we
need practical demonstration Of the
fact, which as yet believe has not been
furnished, at least | have not noticed
the publication of any such results from
accurate and conclusive experiments, or
| indeed, experiments Of any kind.-W.
II. JORDAN, in Hoard's Dairvman.