798 



In these experiments, in which the cheese was made lunler the same conditions, 

 the losses of fat in the whey are jiractically tlie same wlictht-r the original milk wa> 

 rich or ]K>or in fat; and normal milks rich in fats wen- mailc into <hccse withont any 

 greater jjcrccntage loss of fat in the whey than ]»oorfr milk. It is also noted that 

 where the milk was rich in fat it rctjnircd a smaller nnmber of ponnds to make a 

 pound of cheese. 



Til vi«'\v of the rosnlts obtiiiiied witli rich milk, trials wcrr nia«h' to 

 <l«'t<'riuiiH' whether ereaiu can be siiccessrully iiicorixnateil into cheese. 

 In these trials creaui was a<hle<l until the milk contained from ~iA to C 

 per cent of fat ami coTni)arisons were ma<h' with normal milk contain- 

 infj L'.S to 4 per cent <»f fat. Th«' results indicate that in these trials the 

 addition of cream invohiMl no additional loss <»f fat in the whey, althonj^h 

 "a greater h)ss <lid result from the jtressiii;: tif the creanu-d ntilk; this, 

 liowever, amounted to (Uily a snnill per cent of the fat a<hled. Whether 

 this loss will be more than balanced by the increase in the price received 

 lor this cheesi', remains to be seen.*' 



In each case where cream was adihd the weight ..f the green cheese olitained 

 always exceeded that made from the same normal milk l>y more than tlie weight of 

 tin- fat added to the cream. * ' * 



If it can not he demonstrated that with normal milk rich in fat intelligent cheese 

 makers can so inc<irporate the fat in the clieesi> as to leave as small a per cent of fat 

 in the whey as with jioorer milk, many jiatrons owning herds of cows giving rich 

 milk mnst advocati- partial skimming at least. These experiments, however, seem to 

 show that with rich milk the loss of fat in the whey is relatively less than where 

 poor milk is nsed. Tlu- per cent of fat in the whey remains ahont constant — a little 

 less than 0.4 per cent, withont regard to the «|nality of the original milk. 



TlIH P.AlUNM'lv TKST AND CIIl'KN, C I >. SMITH. M. S., AND T. L. 



llAECKKll (pp. L'(;-;3l'). — T(t study tln> eorrespomlence between the 

 amount of fat indicated ])y the B.ibcock test in whoh' milk of aii 

 individual cow and the amount of fat recovered in the butter, butter 

 milk, and skim milk from the same, l.'i .separat4' tests were ma<le with 

 8 ditferent cows, all fresh in milk. The tvsts were ma<le duriii}; the 

 month of Deceinbcr. In each case allowance was made for the amount 

 t>l' iat contaim-d in the .sample for analysis. 



"The milk was run thriuijzh a hainl centrifujr*' imnu'diately alter 

 ■woi^diin^r, care bein^ taken to wash all the cream from the bowl by 

 liberal adibtions of skim milk at the completion of the separation of 

 each mess of each cow. The (leam was then conled ami kept until 

 seven nulkiujis had accumulated, when it was ripcin-d and churned. 

 Both the skim milk and the buttermilk were tested with the Babeock 

 test." 



The results of each experinn-nt are full> tabulated and summarize<l. 

 These show a discrepancy between the amount of fat in the whole milk 

 ami that recovered ran.^inJ,^ from — 0.;;()(;i; to +U.Hi78 poutnl, but the 

 Hveraj^e dilfcrence was relatively smaller. 



