No. 6. DEPARTMENT OF AGRICULTURE. 637 



salt, is very diffeient from that of whole-milk cheese. Skim-milli. 

 cheese is usually lacking in fine cheese flavor and is more often 

 "off in flavor, and usually contains abnormally large proportions 

 of water. It aequires bad flavors easily. It is usually imperfect in 

 texture and "•corky"' in body. We also know that cheese made from 

 milk containing added cream is superior in flavor and other palat- 

 able qualities to that made from normal milk. As a rule, cheese 

 made from the milk of Jersey or Guernsey cows is superior to that 

 made from the milk of Holstein cows. In general, the greater the 

 proportion of fat to casein in milk the better is the quality of the 

 cheese made from such milk. 



70. Standard of Composition for Whole-Milk Cheese. 



How ca-u w'e distinguish whole-milk cheese, commonly called 

 "full creams," from cheese made from partially skimmed milk? 

 As a rule, cheese made from normal milk will rarely be found to 

 contain less than 32 per cent, of fat, even in the green cheese, and, 

 of course, much less likely to when it comes into market after losing 

 considerable moisture. Cheese made from normal milk would be 

 apt to contain less than 32 per cent, of fat only in case of some 

 aboormal conditions of manufacture, by which the cheese w^as made 

 to contain an excessive amount of moisture or lose an excessive 

 amount of fat in the process of making. 



Then, again, if we take the solids of the cheese as a basis for 

 a standard, we find that rarely, if ever, does cheese made from 

 normal milk have its solids consist of less than 50 per cent, of 

 fat. Taking the solids of average cheese, leaving the water out 

 of consideration, we have in 100 pounds of cheese 35.2 pounds of 

 fat, 22.5 pounds of paracasein compounds, and about 5 pounds of 

 salt, ash, etc., making a total of 02.7 pounds of solids in 100 pounds 

 of cheese, the rest being v,ater. Now, of the 62.7 pounds of solids 

 in 100 pounds of cheese, 35.2 pounds are fat, and this amount is 

 56 per cent, of the total solids. In this case the fat would have 

 to drop below 31.5 per cent, in the cheese in order to be 50 per 

 cent, of the total solids of the cheese. 



71. Methods of Paying for Milk for Cheese-Making. 



Until ten years ago or less, the universal custom prevailed of 

 paying for milk at cheese factories by weight alone. This method 

 was based upon the erroneous supposition that, for the purpose 

 of making cheese, milk is milk, and that all kinds of milk are of 

 equal value for cheese-making. The data presented in the preced- 

 ing pages show by overwhelming evidence that these suppositioos 



