438 Journal of Ar/ziciiltui'', Victoria. [10 July, 1917. 



Milk with highest test, viz., 5.4 percent., made 58|lbs. cheese, equals 

 29s. 3d., equals 7d. per gallon. 



Milk testing 3.8 {>er cent., gave b\\ lbs. cheese at 6d., equals 25s. 

 9d., equals 6d. per gallon. 



Milk te'-ting 4.7 per cent., gave 5(U lbs. cheese at 6d., equals 28s. 

 3d., equals 6|d. per gallon. 



To obtain the different percentages of butterfat, cream had to be 

 adaed or extracted. Normal milk would show greater variation, as the 

 solids vary, to a large extent, in proportion to the butterfat. 



Based upon the investigation of 15,000 cheese factory payments for 

 milk, a Wisconsin bulletin (No. 267), prepared by Mr. J. L. Lammis, 

 states that in paying for cheese milk the straight fat testi method gives 

 satisfactory results in 95 per cent, of all cases, while in the other 5 per 

 cent., where there is constantly a greater diiference of 1 per cent, of fat 

 between the richest and poorest milk received in the same month, a 

 newly-suggested system, whereby a decimal .6 is added to each sup- 

 plier's test, is recommended as the easiest method of reckoning correct 

 payments. It is generally calculated that on an average 1 gallon of 

 milk will yield 1 lb. of cheese, but, as seen above, the richer the milk 

 the greater the amount of cheese made. As a fact, at a factory in 

 Gippsland last year at one time \\ lb. of cheese was being made per 

 gallon of milk, cheese of good body and texture, and not containing any 

 excess of moisture. 



Casein. 



A number of factories have installed plants for the manufacture of 

 casein, for which the price, for some time past, has been ruling high. 

 This has enabled those factories to pay a much higher price for butter- 

 fat — over 4d. per lb. in some instances. It should not be forgotten, 

 liowever, that before the war the price for casein was very low, about 

 one-third of the present price — too low to leave any margin for profit. 

 Again, casein is not manufactured for food, and it is evident that the 

 greatest requirement at the jn-esent time is for food. 



Whey. 



Because whey has a very wateiy appearance, many farmers conclude 

 that it has very little value as an article of food, whereas quite the 

 opposite is a proved fact. Although it contains only abouti 7 per cent, 

 of solids, this is nearly as much as some of the rooti crops grown for 

 stock food, especially some of the turnips, and while all of the solids in 

 whey are digestible and assimilable, a considerable percentage in roots 

 consists of indigestible fibre of no practical food value. For calves, if 

 fed sweet off the curd, quite satisfactory results are obtained, when meal 

 of some kind, especially linseed meal, is mixed with the whey. As a 

 matter of fact, one of our leading stud Ayrshire breeders i-ears his cattle 

 largely on whey, with the addition of meal, providing, when possible, a 

 good grass run. For pigs, also, whey is very valuable. Two pounds 

 of whey are equal to 1 lb. of skim milk, and as 3 gallons of skim milk 

 will produce 1 lb. of pork 6 gallons of whev will produce 1 lb. of pork ; 

 so if pork is worth 6d. per lb., that would be a penny a gallon for the 

 whey for feeding pigs, of course in con bination with grain feed of some 

 kind. 



Cheese or Butter. 



Is it advisable to tindertake the manufacture of cheese in preference 

 to butter ? At the present time there can be very little risk in diverting 



