SECRETARY'S REPORT. n^ 



separated, but put in the cheese hoop and subjected to a pressure of 

 about half a ton for ten minutes, then taken out and passed through 

 a curd mill having square* galvanized pegs in a galvanized iron 

 spindle. After being ground it is weighed, salted at the rate of 

 one pound to fifty-six pounds of curd, cooled to 65° and returned 

 to the press. 



In a prize essay by Mr. Fulton, " on the best mode of making 

 Dunlopf and Cheddar cheese and the comparative advantages of 

 these two varieties," published in the transactions of the Scottish 

 Highland and Agricultural Society, the writer, after detailing both 

 methods at length, goes on to say : 



"As to the diflference of these two varieties, the reader will perceive that, 

 as regards the mechanical part of the process, the Cheddar is the more simple. 

 The difference, however, is not to be found in the operations, but in the chemi- 

 cal conditions or in the application of those agents which operate upon the 

 milk, and affect the chemical and physical character of the cheese, viz : rennet, 

 acidity and temperature, all of which, although producing different results, 

 are to a certain extent equivalent to or substitutes for one another in coagu- 

 lating energy. In the Dunlop, coagulation is effected rapidly with a large 

 quantity of rennet at a high temperature, and an alkaline or neutral condition 

 of the milk. In the Cheddar, coagulation is slowly effected, with a small 

 quantity of rennet at a low temperature, in presence of a free acid, or an acid 

 reaction of the milk ; thus inducing, at the very commencement, different 

 changes which are further afiected by the modes of separating the whey. In 

 the Dunlop, the whey is separated by a process of continuous manipulation 

 and mechanical force ; in the Cheddar, there is little manipulation, the separa- 

 tion of the whey being effected by the natural contraction and chemical pre- 

 cipitation of the curd, aided by the chemical action of heat applied in the 

 heated whey. 



In BO far, therefore, as the separation of the whey is concerned, the Dunlop 

 may be said to be a mechanical, the Cheddar a chemical process. As to the 

 comparative advantages of these two varieties, the reporter after a careful in- 

 vestigation, has come to the conclusion arrived at by all who have fairly tried 

 both modes, that the advantages are wholly on the side of the Cheddar. 



These advantages which are of an economical, dietetic and commercial 

 character, may be stated to be the saving of labor, the production from the 

 milk, of a larger quantity and a better quality of cheese, which sells in the 

 general market, on an average of years, at about £20 ($100) per ton more 

 than Dunlop. This very year, (1858,) while the farmers' price for Dunlop 

 was only from £48 to £50 per ton, Mr. Harding, at the same period, sold his 

 cheese at nearly £80 ($400) per ton. So much for the commercial advantages. 



In regard to the dietetic : The too energetic coagulation and the mechanical 

 force employed in separating the whey cause the smothered fermentation 

 which produces the crude quality and tenacity of texture characteristic of 

 Dunlop cheese, which make it so insoluble and difficult to digest. 



* The substitution of round or square, instead of sharp or cutting teeth is claimed 

 as one of the recent improvements in dairy practice, by which a closer texture in the 

 cheese is gained. It would appear, however, that this should be used only with curd 

 properly cooked, as otherwise a loss of butter would probably result. 



tThe method hitherto exclusively practiced in Ayrshire, and formerly much 

 esteemed. 



