The Companitice I'alue of 3Iilk for Cheese and Bufierinakiny. H 



THE COMPAFfATIVE VALUE OF MILK FOR 

 CHEESE AND BUTTERMAKING. 



By R. T. Archer. 



Although all our butter factories are paying for milk according to 

 butter fat contents, it is surprising to find that there arc still many 

 cheese factories paying for milk at per gallon, irrespective of quality 

 as indicated by the butter fat contents, and also that there are many 

 experienced cheesemakers who do not know, or are not seized with 

 the importance of the fact that the percentage of fat found in the 

 milk by the Babcock tester is quite a reliable guide to the value of 

 milk whether for making butter or cheese or for concentration. 



Let us look at the composition of milk and compare it with that of 



its products. 



Analysis ok Butter. 

 Fat .. .. ... S4 % 



Moisture . . . . I'i-,') % 



Soluble salts . . . . 3-2 % 



Ash . . . . . . -3 % 



KiOO % lOO- O "„ 



From this we see that one pound of fat in milk will ])roduce on 

 an average 1*16 lbs oE commercial bntter. 



Average Composition ok Cheddar Average Composition of Whev. 

 Cheese. 



Fat .. .. .. 35";, Water .. ., .. !)3-0 % 



Water .. .. .. 32'!,, Albumenoids .. .. I'O % 



Casein .. .. .. 20 "„ Fat .. .. .. O-.i % 



Milk sugar and mineral matter. . 7 "„ Milk sugar and lactic acid . . 51) 'X, 



Ash .. .. .. 0-7 "„ 



100 ",, 100 "„ 



The higher the percentage of fat the higher the percentage of 

 water and the lower the percentage of casein. Dr. Howell analysed 

 a sani])le of cheese lately containing : — 

 Fat .. 



Water . . . . _ . . 



Casein 



Ash .. 



99-99 % 



The solids which are saved in the manufacture of cheese are 

 casein, fat and a portion of the ash. 



Nearly all the albumen and sugar, about one-third of the ash, and 

 a small part of the fat and casein escaped during the course of 

 manufacture into the whey. 



