The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1894-08-27
MIX. / Rutter.I Cheese
An explanation of these compounds
NAV be desira BILE to make the matter

An explanation of these compounds
may be desirable to make the matter
clear.
Water in milk is the same as any other
water, but any more than cow puts
in is never desirable. 1t varies from 81
per cent to go per cent.
The fat in milk is in very fine parti-
cles, and can only be seen under mic
roscope. They vary in size but on an
average twenty-five of them put edge to
edge would make a line as long as the
thickness of the paper upon which this
is printed.
The caseln is the white substance that
forms when milk gets sour. 1t is al
most exactly the same as lean meat,
varying only in physical appearance.
The albumen is exactly the same as
the white of an egg. When fresh milk is
The first milk (collostrum) from new
calved COW contains a very large guam
tity of albumen and if boiled Will harden
almost like an egg.
The sugar, chemically, is the same as
the cane or beet sugar commonly used,
and is distinguished from it only by Its
physical properties. It is only slightly
sweet. 1t is, of course, dissolved in milk,
but may be chrystalized cut. and then
dissolves slowly and seems more like
sand than sugar if placed on the
sour. What really takes place is that
the sugar of milk turns into an acid,
called Tactic acid.
The ash of milk contains the following
soda, chlorine, magnesium, sulphur, IRON,
in fact all the mineral requirements of
the animal body, and in just that proper
ton that are best suited to the young
and growing animal. 1t Is q perfect food
for such.
The facts given in the composition of
compounds of value from the milk enter
into their makeup, namely fat and
casein. Noting the composition of but
ter it is at once apparent that the fat
fC ho civ vol,
therefore the conclusion that for butter
making the value of the milk is the
value of the fat therein contained: In
casein, enters largely into its composition,
and the question arises under these cir
cumstances, does the measure of fat give
the measure of value? or, in other words,
does the, amount of cheese vary directly
as the amount of fat in the milk? First,
a practical illustration or two IN hand
ling normal milk. In the Ontario dairy
each containing 200 pounds of milk were
made into cheese. one vat tested 43 per
cent. fat, and made 5S75 pounds cheese;
and the other tested 3.3 per cent. and
of pounds of cheese, worth, at 10 cents
per pound, 80 cents; or, in other words.
the 4.3 per cent. milk was worth Is cents
per 100 pounds more than the 3.S per
cent. milk. a home illlustrat ton was af-
forded us quite recently, when we made
UP two watts of milk containing 240 pounds
Oh MIX tdcn. one testing al per cent
and the other 81 per cent. fat the Al
per cent. milk making 26 pounds OF
cheese. and the 81 per cent. milk q
pounds. difference of pounds, which at
10 cents per pound meant that 100 pounds
of IL per cent. milk was worth 20 cents
more than 100 pounds of 81 per cent
milk Or, reckoning butter fat at 20
cents per pound. the 81 per cent milk
was worth So cents, and the Al per cent
milk worth 81 cents per 100 pounds
To those who have their doubts about
this result l would say we have the
cheese on the shelves here at present for
inspection, and they can be weighed al
any time.
The most extensive Investigations along
this line were made in New York state.
Geneva station, during the years 1891,
1892 and 1898. In 1892 LOG experiments were
made Two hundred thousand pounds of
milk were used, being the product of not
less than 1,500 cows. In 1898 the expert
ments represent 100 days work in so
different factories; 10000 pounds of milk
were used, representing the average OF
not less than 5000, 900 pounds, the product