DAIRYING. 939 



Manufacture of svsreet curd cheese, T. L. H^ecker {Minnesota 

 Sta. Bui. 35, pp. 104-128, figs. 7). — Detailed directions are given for 

 making Edam and Gouda cheese. Gouda cheese Is believed to be the 

 kind best adapted for the home dairy, since "(1) the milk is worked 

 warm, fresh from the cow; (2) it requires less than 2 hours to do the 

 work; (3) the cheese can be cured in a cellar or in any damp, cool place; 

 (4) it is a good keeper; (5) it is nutritious and palatable." The data are 

 given for 25 trials in making Edam cheese, 9 in making Gouda cheese, 

 and 10 in making Emmenthaler or Swiss cheese. These data include 

 the principal conditions of manufacture, and the composition of the 

 milk, whey, and cheese, and in the case of Gouda and Swiss cheese the 

 losses of solids and fat during manufacture. 



In the manufacture of Edam cheese there was a loss in the whey of 

 from 5.G6 to 7.98 lbs. of solids per 100 lbs. of milk, and from 0.3 to 0.87 

 lb. of fat. In making Gouda cheese from 42.87 to 47.07 per cent of the 

 solids in the milk and from 7.1 to 12.38 per cent of the fat in the milk 

 were lost in the whey. In making Swiss cheese the loss of solids in the 

 whey ranged from 46,97 to 59.93 per cent and the loss of fat from 16.44 

 to 20.5 per cent. The whey in making all 3 kinds of cheese frequently 

 contained more than 0.5 per cent of fat. The fat content was especially 

 large in that of the Swiss cheese, where it ranged from 0.74 to 1.01 per 

 cent. In a number of cases whey from making Emmenthaler cheese 

 was run through the separator and the cream ripened and churned. 

 The butter thus obtained scored 91 or 92 points. 



"Whey butter as usually made is a very low grade of goods, selling about on a par 

 with the grade generally termed 'packing stock, poor,' which sells for 10 cts. when 

 extra dairy butter sells at 20 cts. By running the whey through a separator and 

 ripening the cream with good lactic ferment the quality of the butter can be 

 improved 25 to 50 per cent." 



Method of preventing mites in cheese, P. B. Segelcke {Fifth 

 Bpt. Banish State Agl. Councilors, 1893, pp. 125, 126). — The author gives 

 the following method for i)re venting mites in cheese: The ceiling, 

 walls, floor, and shelving of the curing room are whitewashed several 

 times until the mites are destroyed. The cheese is first placed in a 

 brine bath for 24 hours, and then in the curing room for 14 days, 

 during which time it is wiped off daily. After 14 days it is thoroughly 

 scraped and washed in lime water, placed on shelves, and kept clean ; 

 if a layer of slimy mold should again appear, the cheese must again be 

 scraped and washed with lime. — p. w. woll. 



Miscellaneous notes on handling milk, J. L. Hills {Vermont 

 Sta, Rpt. 1893, p. 111). — To compare the losses in making butter from 

 milk containing large and small fat globules, the milk of 2 groups of 

 cows possessing these characteristics was creamed in cold deep setting, 

 the cream ripened, and churned at 58° F. The percentages of fat in 

 the skim milk, buttermilk, and butter and the mechanical losses are 

 tabulated. '' There was but one third the loss in the creaming of the 



