EIGHTEENTH ANNUAL YEAR BOOK — PART VI 339 



Professor Saramis : We don't especially recommend the white 

 onion as a food for the dairy cow. A few years ago we had a 

 question like this when they began to spread silos around. Some 

 thought they couldn't make cheese out of silage milk. After a 

 few years that objection disappeared, and there isn't a farmer 

 anywhere who doesn't have silos. 



Member: How can that be eliminated? 



Prof. Sammis: I don't know exactly because we advise that 

 they do not areate the milk and if they can't keep the white 

 onion out, I don't know what we can do with it. 



Member: Why do they have trouble with white clover in 

 making cheese when it does not bother in making butter? 



Prof. Sammis: It's not the white clover that's causing trouble 

 so much as pond water. We don't recommend pond water. I 

 have heard of a case where a man's well went dry and he had to 

 haul water from a pond to wash the milk cans and they began to 

 have trouble at the cheese factory right away. They used that 

 old reliable curd test, and they haven't had any trouble since. 

 The reason his milk was bad was because he was using pond water 

 to wash his milk cans in. If he had simply poured the whey out 

 and put the milk in the cans without washing them, his milk 

 would have been better. If the cows wander around and get 

 dirty, it is likely to cause gassy cheese. White clover does not 

 give trouble along that line. It's milking with dirty hands, etc., 

 that causes trouble. 



Member. Isn't it a prevalent opinion among cheese makers 

 that white clover causes this trouble? 



Prof. Sammis : Yes it is. 



Member: What is the fat content of cheese? 



Prof, Sammis : The ordinary fat content of cheese is about 37 

 per cent ; moisture not over 40 per cent, and New York has a 29 

 per cent law and I see the standard adopted by a committee of 

 officials uses 39 per cent as the moisture limit. The solids are 

 made up of casein and fat — 'about one-third casein. 



Member: About 10 per cent? 



Prof. Sammis : Out of the 63 per cent of solids in the milk, you 

 have about 35 per cent fat and 25 per cent casein. We usually 

 do not refer to the percent of fat in cheese, but to the percent of 

 fat in solids. 



Member: Is there any difference in the quality of cheese ob- 

 tained from the Jersey milk and the Holstein milk? 



