The Dupuyer acantha. [volume] (Dupuyer, Mont.) 1894-1904, 1896-11-12
asf1hoS[1ssA
CHEESE-MAkING.
Fat Relation in MIX Compared
With Cheese Production.

Fat Relation in Milk Compared
With Cheese Production.
During the last eour or five years we
have found out certain new ideas in
the relation and richness of milk to the
production of cheese. Anything that
was milk was good enough to make
cheese" was the claim Of mdiiy imanl-
facturers.
Following are the conclusions Of the
Ontario Experiment station on this
natter:
First-That the milk is not valuable
for chcese-making in proportion to Its
weight or volume, as 100 pounds of }
per cent milk will make about one and
a half pounds less cheese than 100
pounds of 4 per cent milk.
Second That whole milk does not
produce cheese exactly In proportion
to the butter fat contained in 1t as one
pound of fat iii milk testing an Average
of 3.23 PER cent, produced 2:1S pounds
of cured cheese; while one pound of fat
in milk testing. an average of A. per
cent, produced all average of 2.52
pounds of cured cheese.
Third-That the yield of cheese is
fairly uniform in proportion to the fat
and casein contained in the milk. when
the latter is represented by adding . to
the percentage of fat. This method
gives results slightly lower than the
actual yield of cheese, for milk testing
under 5.25 per cent of fat, and slightly
above the actual yield, for milks test
ing over this percentage of fat.
FOurth--The percentage of fat in the
whey was greater flom rich milk than
from poor milk, but the loss of fat per
100 pounds of cheese made did not diff
fer materially until Ii ilk with over 4.50
per cent of fat was used.
Fifth-That the relation of the fat of
the milk to the quality of the cheese
produced is the most difficult point OF
all to settle, as there is so much differ
ence of opinion as to what constitutes
quality" in a cheese. 1t is difficult to
get two judges to agree as to the num-
Der of points which cheese should he
scored; and there does not seem to he
a very definite relation between points
scored and the money or market value,
A cheese that would bring top price in
one market might not in another. AT
present there is not enough discrimina
ton made in cheese sold on the mar.
kets. All our cheese made at the col
lego were sold for the same price each
month.
Sixth-That the cheese made from
poor milk had a tendency to become
harsh in texture which may be partial
ly remedied by using less salt and leav'
ing more moisture in the cheese. Ricl
milk has a tendency to produce cheese
somewhat ''pasty" and slippery in
character which may be partially rem
edied by the use of extra salt and by
cooking one or two degrees higher thar
usual. The flavor, closeness and ever
color and texture of a cheese are
somewhat dependent upon the fat
present in the milk and retained in the
cheese; but with normal milk there are
a number of factors equally important
in the manufacture and sale of ched.
dar cheese. Among these are a. what
may be called good physical qualities
in the milk such as smell and taste
(2) skillful making; 81 differences il
the taste of judges and consumers.
S~eventh-That the percentage of fa1
in milk plus . is a fair basis upor
which to distribute proceeds among
patrons of cheese factories.