594 BOARD OF AGRICULTURE. 



We have what we call extras, firsts and seconds. The extra is sup- 

 posed to be fine butter. Five or six years ago it was customary to have 

 9f5 for the standard for extras. 



The Secretary: What is imitation? 



Professor McKay: Well, imitation, tliat is worked-over butter that is 

 made partially from ladels. We have also the process butter on the mar- 

 ket. I don't know that I can quote you just what the score for the imita- 

 tion would be. 



The Secretary: What is ladel butter? 



Professor McKay: It is butter that is gathered up all over the country. 

 It is melted and the casein is removed. The tlieors' is that butter fat con- 

 tains no flavor. The butter is heated in a large tank and the pure oil is 

 taken off and the oil is pumped up to a tank where air is forced through 

 that carries off the odor, and after this process is carried on for a certain 

 length of time the oil is cleansed in cold water. 



Mr. Schlosser: There is one point I want to bring out, and that is the 

 matter of scoring. Chicago has t)3 as extras, 88 tirst, and everything below 

 88 and seconds. 



Professor McKay: The Danes use a standai'd of 75 for scoring. 



Dr. Woolen: Is it possible to make a process or renovated butter that 

 will score? 



Professor AIcKay: They will make a renovated butter that will sc(M'e 

 92 or 93. I have come across renovated butter in several tests. Renovated 

 butter has not the same grain that real butter has. 



Mr. Drischel: I would like to hear Mr. McKay's method of scoring 

 cheese; whether it is good, l)ad or indifferent. 



Professor McKay: I took occasion to criticise the finish of the butter, 

 and I will do the same in scoring the cheese. Now, here is a cheese 

 that is ugly, unsightly, caused by the cloth lapping over here about three 

 inches, giving the cheese a bad finish. Shows poor workmanship. 



There is a nice smooth finished cheese. The only fault with that cheese 

 is that it is too new. The cheese is of very good color for winter cheese. 

 This cheese is pasty and new. Cheese, when it is well cured, is one of the 

 best foods we have. A man can live on cheese. Butter is only a supple- 

 mental food. Well cux-ed cheese has all the elements of a well balanced 

 ration. The curd is changed from an insoluble to a soluble compound. I 

 don't know why we have got in the habit of eating green cheese. 



There is a piece of cheese that would be a nice cheese if it was cured 

 a little longer. 



This milk was not quite clean. It shows a gassy fermentation. 



