VERMONT DAIRYMEN S ASSOCIATION. 35 



The above table shows that the fat increases one-quarter of a per 

 cent, to every tenth of a per cent, of increase in casein. Milk testing 

 4.4% fat will make 2.85 pounds more cheese per 100 pounds than the 

 same amount of milk testing 3% fat, and the cheese made from 4.5% 

 milk will contain 4% more fat. 



The increase of fat in the cheese makes it mellower and of better 

 quality. The market recognizes these differences in fat. Cheese 

 made from milk slightly skimmed brings a lower price than cheese 

 made from full cream milk. The more the milk is skimmed, the less 

 the market price will be, until separator skim milk cheese goes 

 begging at one to three cents per pound, which prices make the value 

 of the cheese from 100 pounds of such milk six to eighteen cents. 

 This will not more than pay for the time and materials consumed in 

 making the cheese. The value of cheese and the milk that is made into 

 cheese are valued according to their fat contents. 



We must, therefore, have rich milk from which to make good cheese. 

 In addition to the milk being rich it must be clean. Gas and putrefy- 

 ing bacteria will cause endless trouble and make poor cheese. Bacteria 

 that inhabit manure heaps and stagnant pools should be ostracised. 

 We will therefore assume that the milk to be used is clean and pure. 



In Farmers' Bulletin, No. 166, of the United States Department of 

 Agriculture, entitled "Cheese Making on the Farm," Major Alvord 

 calls attention to the fact that in 1889 nearly 16,000 farmers in the 

 United States made over 15,000,000 pounds of cheese. I believe that 

 there is a place for high grade dairy cheese at good prices, as well 

 as for high grade dairy butter, and many a farmer can work up a special 

 trade for a special grade of dairy cheese. 



I will, therefore, aim to be helpful to the dairy cheese maker. There 

 are two general classes of cheese, the acid curd, and the sweet curd. 

 The former is the most uniform but harder to make. I will describe the 

 two methods of manufacture: 



CHEDDER OR ACID CURD CHEESE. 



Two-tenths of a per cent, of acid should be present in the milk 

 when ready for the rennet. Such a milk will coagulate in 40 seconds 

 when Hansen's rennet extract is used with the Monrad rennet test. 

 In the Monrad test five cubic centimeters of the rennet is diluted to 



