980 



Agricultural Journal of Victoria. 



was from tlie Jersey or Guernsey cow, as we know the milk from 

 these breeds is on an average much richer than the other breeds, and 

 we also know that the fat globules in milk from these breeds are 

 much larger than those of other breeds and consequently separate 

 more easily and are more easily lost in the whey. We must not 

 conclude from this that tliese rich milking breeds are not suitable for 

 cheesemaking, as trials have been made which directly prove othe^r- 

 wisCj and as they bear on this subject may be considered here. 



In the cheesemaking tests at the Chicago Show 25 cows of each 

 breed were tested for 15 davs, the results beim/ as follow : — 



Jersey 



Guernseys 



Shorthorns 



Milk. 



18,296 4 lbs. 

 16,9a8(i ,, 

 12,186-7 ,, 



Cheese. 



Whey. 



1451-76 lbs. 

 1130 62 ,, 

 1077 6 ., 



11.578-7 lbs. 



9,667-7 ,, 



10.838 9 ., 



Gain Live Weight. 



327 lbs. 

 480 ,. 

 709 ,. 



Trials of breeds for cheesemaking at the Geneva Experiment 

 Station, New York, showed that it cost less to produce a pound of 

 cheese from rich milk than poor milk, as will be seen by the following 

 figures : — 



Per cent, of fat 

 Cheese yield per cow 

 Cost of cheese per lb. 

 Profit per co\v 

 Relative profit 



Holstein. 



Ayrshire. 



3-36 



755 lbs. 



33d. 



t;2 10s. Id 



172 



3-60 



681 lbs. 



3,5d. 



£1 9s. 2d. 



100 



Guernsey. 



Jersey. 



5 -30 



703 lbs. 



3jd 



£2 17s. 9. id. 



19S 



5-60 



685 lbs. 



3id. 



£2 1,5s. Id. 



192 



From a study of the abt)ve we must see that the only equitable 

 basis on which to pay for milk, whether it be for butter or cheese- 

 making, is according to its fat content. Besides the actual monetary 

 consideration there is a moral aspect of the question. In every 

 community there are always some who are not honest, and if these 

 are supplying a cheese factory where the milk is pooled, or all paid 

 for at the same price per gallon, it will not be long before they will 

 discover that they can add water and so increase their c|uantities, and 

 at the same time their returns, at the expense of their honest neigh- 

 bours. If the milk is paid for by test it does not much matter if 

 water is added, provided it is clean water. You can always tell 

 approximately how much water is added by the use of the Babcock 

 and the lactometer. Many of the factory managers will know how to 

 make the test, but those who do not know will find it described in 

 the Journal. I tested the milk of a su])plier. at a factory a. short time 

 ago and found 20 per cent, of added water. Had this been pure 

 water it woidd not make any difference as the milk was paid for 

 according to its butter fat contents. 



Another factory had some suppliers with a v)"G test and others at 

 -i'6, but both were paid the same price per gallon, although the last 

 was worth about a penny a gallon more than the first. Thus : — 



1.000 gallons of milk testing 3-() wi 

 1.000 ,, ,, ,. 4-0 



1,000 ,. .. ,, 4-5 



