STATE DAIKY ASSOCIATION. 



495 



per cent, of sugar, lactic acid compounds, etc. In the process of curing, 

 the casin is brolien down into soluble peptones that can be taken up very 

 readily by the blood. The curing is really a digesting process. 



Butter-fat helps to make more and better cheese from a given quantity 

 of milk (it is a mistake to skim the milk for cheese-making), as is shovs^n 

 in Fig. X. It is unfortunate that these pictures can not also show the 

 difference in quality of the cheese, for this is even more marked than the 

 difference in yield. 



Milk should be paid for at the factory on the basis of its butter-fat 

 test. The cheese shown in Fig. X, made from separator skim milk, 

 yielded at the rate of 5.5 pounds of cheese for 100 pounds of milk, and if 

 some fisherman could have been found who wanted a big lot of bait that 

 the fish could not get away with, would have brought one or two cents 

 a pound. The cheese made from whole milk would weigh ten pounds, and 

 bring at the same time 10 cents a pound. Different herds of cows may 

 give milk of different qualities, which will make different quantities of 

 cheese. 



Fig. XI. 



[Showing variation in size of fat globules in milk and relative size of milk-souring bacteria 



and fat globules.— Editor.] 



Cheese-making is a process of fermentation. It is very necessary that 

 the right fermentations be present; or, to state it in a little different way, 

 too much of any and of bad fermentations will spoil the cheese. Fer- 

 mentations are of two kinds: (a) Enzymes, like rennet and pepsin; and (b) 

 bacterial, such as cause the souring of milk. 



The bacteria fall into the milk after milking or at the time of milk- 

 ing. If hay or dry fodder has been fed just before milking the dust that 

 has been stirred up will contain millions of germs, which fall into the 

 milk and giow. The dirt on the cows' udders or flanks falls Into the 



