Vermont Dairymen's Association. 



41 



Note. — In calculating the fat and casein it is assumed that 

 the percentage of fat -\- 2 represents the available fat and casein 

 for cheese making. 



I said before that for butter making one constituent is taken 

 from the milk, and for cheese making two; and let me say right 

 here that both in Canada and in the United States we are wasting 

 untold thousand dollars' worth of the most valuable food ever 

 made by nature through our inadequate use of skim milk. The 

 time will doubtless come when we will know how to make a better 

 use by this by-product than we do to-day. 



METHODS OF MANUFACTURING CHEESE AND BUTTER. 



It is not our purpose to deal with detailed manufacture, but 

 simply to state that to make a fine Cheddar cheese we require 

 clean, sweet milk made into cheese with as little acid as possible 

 and that the cheese shall be ripened at as low a temperature as 

 possible consistent with economical results for at least three 

 months before being sent to the consumer. 



In the making of fine butter, the main features are to manu- 

 facture it in the shortest time possible after the milk leaves the 

 cow, and with as small an amount of acid as practicable in the 

 cream at the time of churning. Sweet cream butter is growing 

 in favor. The manufacturers of extractors, etc. fifteen years 

 ago were on the right track, but there was "the missing link." 

 This "link" has now been supplied by the application of pasteur- 

 ization in the making of butter. 



I am thoroughly convinced from experiments on that point 

 that we can make a quality of butter, which will suit the people 

 who will pay the highest price for this butter, better than we 

 can by ripening the cream. I think I hear someone say, "What 

 about this butter, — will it keep?" I would answer, "We should 

 never make butter to keep; we should make it to eat." Then, 

 too, we have demonstrated that such butter will keep. We have 

 sent two boxes of this butter to London, England, the greatest 

 market for food products to be found anywhere in the world, 

 and the report has come back that it arrived in perfect condition. 

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