Imperial Valley press., 1913-02-10
WASTE OF MILK SOLIDS Is
IMPORTANT TO pAIRymEM
writer Shows Extravagant Methods
rursued In California In Loss OF
Food Property In Skinned Milk

very wasteful and extravagant basis.
~ is run on The pioneer basis, where
by most valuable foods in the milk
are almost thrown away because more
financial profit can be secured from
saving only one kind Of food. the butter
rat. In other words. in California the
main profit in dairying comes from the
production of butter fat. and the skim
mix is considered by-producr Of
very llttlc value, to he fed to hogs and
calves.
This condition will not endure in
deilnilely; in fact, the movement the
otiler way has already started In all
lle long inhabited countries where an
lmals are kept for milking. purposes
cheese is staple article Of diet. iusl
as meat Is in America. No other food
can so well take the place Of meat.
both III The appetite and in the demands
that the system makes for nourish-
ment. That cheese also is USUALLY
made from skinned or partly skinned
milk in the old countries: it is not full
cream cheese like that made in Amer
lea.
The waste Of food by valuing only
lhe fat I'D milk is easily seen I'm 100
pounds Of average milk there will be
about 13 pounds Of solids only four
pounds of which is fat. the other nine
pounds now being used mainly for hog
reed. or that nine pounds, 3 a pounds
Is caScln, muScle-buildng food that
would be retained in the manufacture
OF cheese. The remainder of the feod
from the milk would still be available
for hog feed, and would combine with
alfalfa better than The skimmlk itself.
though naturally ii would not be as
hOuriSlling or as valuable a food as
the Skimmilk.
The 3 "A pounds of casrn that would
be recovered from 100 pounds of milk
If cheese We're manufactured is prac-
tlcally the same as The total amount Of
protein and fat that would be digeslcd
from 10 pounds Of sirloin STEAK. In
other words, the saving of food from
every 100 pounds Of milk by the man
lfactlre Of cheese would equal the
food in 10 pounds of The best kind uf
beef. II would be clear saving. too. as
| the fat in butter would nearly all he
retained in The cheese. The 10 pounds
| of sirloin would retail for about 40.
| The food value of HE caSein saved
| from the 100 pounds of milk would
| thus be about Si.13 by the time il
| sol To The ultimate consumer. In com
| parison with this amount. the II cents
or so that the skmmilk from 100
| pounds Of whole milk would bring j.
| hardly to he considered
| There is a very big need for this
saving just at hand. Within the Iast
| decade the United states has changed
! from a meat exporting nation Io one
| not having enough for herself. and
! the condition is getting more pro-
| nounced all the time. This will cause
higher prices to justify the saving of
milk solids now wasted, and the phys
, ical necessity Of the people for a good
meat substitute will also demand that
this saving be made. 1t is Just The
same causes that have made cheese a
standard article of food in So many
European and Asatic countries.
/ Cheese corresponds i'll composition
fairly well with the meat which ii may
I've substituted for as far as the kinds
Of nouriShment it contains is con
cerned. There is, however, a large
amount of waste matter in meat which
there is not in cheese. and cheese i
richer. Roughly. there are in 100
pounds Of cream cheese nearly "a
.runds of actual nutrients: in Sirloin,
iut 322 pounds less than half a.
| much: IN lrin Of mutton. about Al
pounds of nutrients: and 50 on for
the different kinds of meat. The cheese
has 2S and more pounds of dige>lihlc
protein. against IS pounds for Sirloin
of beef. leg Of mutton, etc. The fat
III the cheese equals 35.5 pounds, that
IN SiriOin and leg Of mutton about IL
pounds, in loin Of mutton about 29.o
pounds. There are also small amounts :
of milk sugar in the cheese: meats
contain practically nothing of any food
corresponding to this.
Furthermore. The mineral matter in
the cheese far SurpasseS that in any
meat. being more than i pounds per
100, while in everything but ham Their,
Is quite little under pound Of di-
gestible mineral matter. This is i'm
rortant, especially in our higher civil
izatiOn. We remove The mineral mai
ter from the wheat from which we
make our bread and appear to pick our
| food SO as to get as little bOne-build-
| ing matter as possible. The lime and
phosphorus in milk We're put there by
nature especially to be used in build
ing up the body. and a greater Use
| OF milk products wouhl mean less den
lists bills to pay and a stronger. more
| muscular race. II roast beef would
cost 1S cents a pound cheese from
q nutritve standpoint would be worth
more than 80 cents.
Judging. therefore. from The eXpc-
rience in all long settled countries
where milk producing animals are
used, Judging from the increasing re-
| quirements of animal food and the de
creasing supplies, the merits OF milk
solids as retained in cheese, and the
waste that is now permitted in letting
most Of the food in milk other than
| the fat go To waste. il will be only
| q question of time before cheese max
| ing becomes an important part of our
dairy industry.
| California is especially lacking in
this matter now The kind of cheese
ordinarily manufactured is Of a type
that is generally below standard.
'CalifOrnia cheese" in groceries being
considered poorer than "eaStern
| cheese" although for table use the
| California cheese may be more deSlr-
| able in many cases than the eastern
cheese sold beside it. The process
| Of manufacture is such as will enable
| the product to be made with as little
waste of time as possible. As re
suit. only about half Of the chees
used here is manufactured in the stale.
and there is no special effort in the
market to develop the consumption OF
cheese.
That This lack will be filled. to the
financial profit Of the manufacturer,
as well as to the benefit of The pub
lie. is indicated by the fact that the
Central California CreamericS, which
has a reputation for being very much
alive in doing the profitable thing, Is
going into the business of manufac
turing the cheddar type Of cheese, The