672 Journal of Agriculfiiit, Victoria. [10 Nov., 1916. 



the composition of milk, fat, or butter fat, and shows but little change 

 as the result of the ripening process. 



Protein of cheese consists chiefly of more or less digested casein 

 (though to a small extent albumin also) of the milk. During the 

 ripening process much of the casein is digested into a soluble protein 

 and other compounds. 



The ash of cheese is always high in calcium, phosphorus, and sulphur, 

 and fairly high in iron, these elements of the milk being largely con- 

 stituents of the curd; while the potassium, sodium, and chlorine of the 

 milk are largely removed in the whey, but the sodium and chlorine are 

 later more or less restored in added salt. 



Butter. 



Butter is the clean, non-rancid product made by gathering m any 

 manner the fat of fresh or ripened cream into a mass, which also contains 

 a small portion of the other milk constituents with or without salt, and 

 contains not less than 82 per cent, of milk fat. Fuel value of butter 

 containing 85 per cent, fat is equal to about 3,500 calories per lb. — 

 84 per cent, fat represents 3,450 calories per lb. ; 82 per cent, fat repre- 

 sents 3,370 calories per lb. 



A lb. of butter is equal in energy value to 5 quarts of milk; but, in 

 view of the proteins and ash constituents which the milk contains, it 

 would probably be wise to consider that 3 quarts of inilk fully equal to 

 1 lb. of butter as a food, except perhaps in those cases in which the 

 energy problem distinctly predominates. 



If any considerable number of consumers should decide to buy less 

 butter and more milk, the diminished demand for butter and increased 

 demand for milk would result in bringing to market some of the milk 

 now used for butter-making. This would not appreciably disturb agri- 

 cultural conditions, and would plainly tend towards a better conservation 

 of resources for the community as a whole, because, under present condi- 

 tions, the separator milk is not generally utilized to the best advantage. 

 Economically, therefore, the making of butter should for the most part 

 be carried on in regions which are adapted to dairy-farming, but too 

 remote from cities and towns to send their milk to market, or in districts 

 in which it is feasible to make good use of the separator milk. Year 

 by year we see the city purveyors of milk going further afield for their 

 supplies, and the country butter factories may well co-operate in this 

 class of trade, which, as it becomes better organized, should be the means 

 of improving the quality of milk brought to the city.' 



Value of Food Purchasable for Is. at different Market Rates. 



Calories. 



Butter at Is. 6d. per lb. — Is. would purchase . . . . 2,550 



Cheese at Is. per lb. — Is. would purchase . . . . .3,4^0 



Milk at 5d. per quart— Is. would purcliase . . . . 2,020 



Pork (fresh) at 8d. per lb. — Is. would ])urcliasc .. 2,852 



Ham (smoked) at 8d. per lb. — Is. would purchase .. 2,799 



Shoulder of mutton at lOd. per lb. — Is. would purchase . . 1,212 

 Le^ of mutton at Is. per lb. — Is. would purchase . . 917 



Loin of mutton at Is. per lb. — Is. would purchase . . 1,407 



Beef (round) at 9d. per lb. — Is. would ]mrchase . . 1,133 



Beef (loin) at lid. per lb. — Is. would purchase .. l,07fi 



Beef (rump) at 9d. per lb. — Is. would nurctiasM . . 2,0fi4 



Potatoes at 6s. 6d. per cwt. — Is. would purchase . . 1,176 



Wheat bread at 8d. per 4-lb. loaf — Is. would purchase . . 7.680 



