The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1918-04-18
Do YOUR BIT-MAkE COTTAGE
CHEESE ON EVERY FARM

Utilize all Of your skim milk, and a,
II most economically waste none
Making IL into cottage cheese is one
way of obtaining the maximum Of
human food from your skim milk.
Cottage cheese is an excellent, whole
some, nutritious food, and more of it
should be made and used wherever
skim milk is available. Skim milk is
used economically on great many
farms by feeding il TO hogs for pork
production; but it can be used even
more economically, giving greater re-
turns, both financially and in the
amount of human food produced, by
using all the skim milk possible, either
in cooking or as cottage cheese. and
feeding only the surplus to live stock.
One hundred pounds of skim milk
will make fifteen to eighteen pounds Of
cottage cheese, and one still retains
the whey which is considered TO CON
tain one-half Of the feeding value Of
skim milk for feeding to hogs. One
hundred pounds Of skim milk fed alone
to hogs will produce five pound gain
in the live weight Of the animal and
when fed along with corn II will pro-
duce about six pounds gain in the live
weight of the hog; or four to four and
one-eighth pounds of dressed pork. So
we obtain three to four and one-half
times the amount Of human food from
skim milk made into cottage cheese,
than when made into pork.
Now let's get the money value of the
skim milk for both purposes Take
the selling price of hogs Give weight)
at II cents per pound (Which is very
fair average); then, 100 pounds Of
skim milk when fed alone would be
worth five times II cents, or S5 cents
per hundred; fed along with corn, six
times II cents, or $1.02 per hundred.
Cottage cheese is selling for 10 to IL
cents per pound, wholesale; or Is to
20 cents per pound retail Fifteen to
18 pounds of cottage cheese per hun
dred pounds of skim milk, even at the
lowest price Of 10 cents per pound,
would mean $1.50 to $1.80 per hundred
for the skim milk, and the farmers
would still have the whey to feed.
These figures show gain of 65 to 95
cents a hundred for skim milk when
made into cottage cheese, over that
obtained for 1t when fed to hogs. This
increase will more than cover the cost
Of making and marketing, leaving
good profit besides.
Food Value Of Cottage Cheese
People have beea making and eating
cottage cheese for good many years,
out it is doubtful Whether or not they
nave given rlci thought as to the
'ood value Of it.
Cottage cheese is high protein
'ood, and one of the important meat
1t contains larger per-
entage of protein, pound for pound,
han do most meats and at much
over cost.
In every pound of cottage cheese
here is about three ounces, or one
fifth of pound of protein, practically
IL of which is digestible. Meats have
certain waste, such as bone and girls
le, and usually contain less protein;
nd it is well known fact that meats
ost more per pound.
Protein is the chief body-builder;
nd it is needed in the system 10 repair
nd make new muscles, tissues and
one.
A pound Of cottage cheese daily will
lrnish the protein necessary for the
rdinary adult engaged in a sedentary
For supplying protein, one pound Of
)ttage cheese Is equal TO about
1A pounds of beef, " pounds Of
ork, " pounds Of fowl, 1-3 pounds
veal, 13 pounds of lamb.
For supplying energy TO the human
ody, cottage cheese is not equal to
he various kinds Of meats, pound for
ound, but II is much cheaper source
IAN most meats at the present prices.
One pound Of cottage cheese equals
bout
s TO II ounces Of beef, II ounces Of
,wl, 5 to 6 ounces Of pork, l3 ounces
veal, ounces of lamb.
The addition Of little cream or but
n to the cottage cheese will increase
S energy value. Eat more cottage