Rural School Leaflet. 997 



market must be handled with special care. A small quantity of milk is 

 used also for making cream for food. 



Butter. — About twenty pounds of milk are necessary to make one 

 pound of butter. Thus about 2,300,000,000 pounds of milk are used in the 

 manufacture of about 115,000,000 pounds of butter — the annual, output 

 of the State. Nearly two-thirds of this butter is made on farms and the 

 remainder is made in factories, of which there are nearly 600. 



Cheese. — About ten pounds of whole milk are used in the manufacture 

 of one pound of " full cream " or " cheddar " cheese. Practically 

 100,000,000 pounds of this cheese is made annually in New York, and 

 almost all of it is made in cheese factories. Thus full cream cheese 

 accounts for 1,000,000,000 pounds of milk. 



About 30,000,000 pounds of other kinds of cheese are made. These 

 include " skim " cheese which is made from partially skimmed milk, 

 and at least a dozen other varieties, some of which are imitations of 

 foreign cheese. It is not possible to state how much milk is used for 

 these miscellaneous kinds. 



There are about 900 factories in which cheese is made, and about 200 

 others in which both cheese and butter are made. 



Condensed milk. — Three and one-half to four quarts of milk are required 

 to make one quart of condensed milk. It is reported that about 20,000,- 

 000 quarts of condensed milk are made, and most of it in about twenty- 

 five condensaries. This would use about 150,000,000 pounds of milk. 



Miscellaneous uses. — These include the use of milk for feeding calves, 

 and a small quantity which is dried for baking and other food purposes. 

 Our State Department of Agriculture reports that about 10,000,000 

 pounds of casein are made annually from skimmed milk, therefore this 

 is an important by-product, mainly in butter factories. 



In these days of keen competition, the most profitable use of milk 

 in any district is a matter requiring careful study. Points which the 

 dairyman must consider include the follo^\^ng: 



1. Cash value of milk to be used as market milk, for butter or cheese 

 making or for other purposes. This means some knowledge of the 

 leading dairy markets, definite knowledge of the fat-test of his milk, 

 and what differences are required by the different purchasers in manner 

 of producing and handling. 



2. Cost of manufacturing products from milk, whether at home or 

 in a factory. 



3. Cash value of the by-products — skimmed milk and whey. 



4. Cost of delivery of milk to be used for different purposes. 



5. Permanency of market. 



6. Responsibility of persons who offer to buy milk. 



