322 BuKEAU OK Farmers' Institutes. 



BO that the loss through the difference in caseine in such milk 

 is seen to be below consideration. 



Can a pound of cheese be made from 8^4 pounds of milk? 



Mr. Cook. — Yes, if there are solids enough in it. But I have 

 never worked any milk as rich as that. But it is safe to assume 

 that in such milk a pound of butter fat will make about two and 

 a half of cheese. 



Why does it talse from 11 to 12 pounds of millj at our factory for a 

 pound of cheese, if it can be made elsewhere from 10 pounds? 



Mr. Cook. — Possibly it cannot be made from 10 pounds else- 

 where. During the hot weather many factories will take from 

 11 to 12 pounds. When milk is inclined to be gassy it requires 

 more. It is because, when the milk is in a certain condition 

 more fat is liberated and gets away in the whey. I simply took 

 10 pounds as a basis in my talk to-day. The average with us 

 during the year is a fraction over 10 pounds; late in the fall less 

 than 10 pounds. 



Neutchatel cheese. — Is there a demand for it, and is there profit in it» 

 manufacture? Tell us something of it. 



The Reporter. — It is a small, soft, fancy cheese, put up in small 

 rolls about three inches in length and one inch in diameter; then 

 covered with tin foil. I do not know what its present price is^ 

 nor whether there is more profit in it than in our Cheddar cheese. 

 There is a large factory at Antwerp, Jefferson county, where this 

 cheese and several other fancy varieties are made; it is also made 

 at Adams, Lowville, Fayetteville and at a factory near Middle- 

 town, Orange county. 



What salt is best for dairying? 



Mr. Cook. — There are several brands of salt made In this coun- 

 try which are good. We have used nearly all of them, buying in 

 car lots. All of our best American salts :.re better than those 

 imported, because they do not have the opportunity to become 

 contaminated on shipboard. 



What causes white curds that are found in butter? 



Mr. Cook. — They are either bits of caseine or else flakes of dried 

 cream. If the milk is creamed in the shallow pans we often find 



