DAIRYING. 481 



was made from 9.70 lbs. of tbe former milk and 10.59 lbs. of the latter. 

 The average amount of green cheese produced from 1 lb. of tat in the 

 richer mdk was 2.0 lbs. and m the poorer 2.S lbs. The percentage of 

 fat in the whey was 0.19 in both cases. The cured cheese was scored 

 by competent judges. 



The May cheese from the richer milk scored 83 points and that from 

 the poorer milk 84 points; the June cheese from the richer milk scored 

 91 points and that from the poorer milk 93 points. The cheeses scor- 

 ing the highest number of points in May and June were made from milk 

 with 3.2 and 3.4 per cent of fat, respectively. 



"It is yet too soon to draw deliuite couchisious from our work, but so far it would 

 indicate : 



"(1) An increased percentage of fat in tbe milk gives an increased yield of cheese, 

 thougli not in the same proportion. 



" (2) That a pound of butter fat in milk ranging from 3.2 to 3.7 per cent will make 

 more cLeese than a pound of fat in milk ranging from 3.6 to 4.5 per cent of fat. 



"(3) That there need not necessarily be more loss of fat in whey from rich milk 

 up to 4.5 j)er cent fat than from poor milk, though we did notice a little more 

 'grease' on the hoops, press, and shelves from the rich-milk clieese (4.5 per cent 

 fat). 



"(4) That milk containing the same per cent of fat does uot always give the same 

 yield of cheese, especially when comparing one day with another or one mouth with 

 another. April 30, 300 lbs. of 3.9 per cent milk made 28^ lbs. cured cheese; May 1, 

 same quantity and quality of milk made 27^ lbs. ; June 9 it made 28^ lbs. May 1, 

 300 lbs. of 3.60 per cent milk made 24^ lbs. cnred cheese; May 2, 27^ lbs. ; June 6, 

 28 lbs. May 4 both vats tes ted 3.7 per cent and each made 27i lbs. cured cheese. 

 June 8, 3.7 per ctmt milk made 28J lbs. cheese." 



The difference between the payment for milk by weight and by test 

 is illustrated in a table. The author is inclined to believe that pay- 

 ment for milk by test at cheese factories works an injustice to the patron 

 furnishing the poorer milk and gives the patron furnishing rich milk 

 more than his just share of the proceeds. 



"To overcome this difflculty it has been suggested by one of our prominent young 

 dairymen of western Ontario to add 1 per cent to each man's butter-fat reading. 

 For instance, a patron who sends an average of 4 per cent milk, call his test 5 per 

 cent; one who sends 3 per cent milk, call it 4; and so on with all the tests. When 

 this was first suggested I w^as not favorably inclined toward the plan; but the 

 results as seen in the table would seem to indicate that adding I or even 2 per cent 

 to the fat readings in these tests is more nearly correct than paying by weight of 

 milk or by the fat alone." 



Report on special research into the processes of Cheddar 

 cheese-making, F. J. Lloyd {Bd. Agr. L'pt. Distrih. Grants for Agl. 

 Education in Great Britain 1893-94, pp. 113-127). — An account of prac- 

 tical trials in making cheese in a district where it was popularly believed 

 good cheese could not be made. Great difficulty was experienced, upon 

 which analysis of the soil and the pasture grasses threw no light. 

 The trouble was found to be a bacteriological one, and three taints 

 were detected in the curd; i. e., a fecal odor, an " aldehyde" odor, and 

 spongy curd. These were studied and nnmerons bacteria found, but 

 the forms responsible for the taints were not isolated. The evil effects 



