142 
“Of the second method of manufacture, that by which the ordinary skim-cheese is 
produced, the usual proportion of cream being taken from the milk for the manufac- 
ture of butter, two varieties are presented. By the one method, and that which is in 
most common practice, the skimmed milk alone is used for manufacture into cheese ; 
by the other method, which has been but recently introduced, the buttermilk is added 
to the skim-milk; the fresh milk is heated to 150° Fahr., cooled to 65°, allowed to stand 
from twenty-four to forty-eight hours for the cream to rise, and the cream is churned 
sweet. The results of the analysis of the two kinds of cheese are given below: 
. Case- 
isa Ash. Fat. Beef S 
CUE Tits SUAIITL 6 1 Ses pies OR I ae pe ees ~ = a D ge 42. 38 3. 63 | 20. 55 33. 44 
Besidenwnilk and buttermilk cheese, .---.5.).5- op. essawens eos pornos 44.48 4.50 | 15.22 45. 80 
| 
“ While these analyses indicate a larger proportion of fat in the ordinary skim-cheese, 
there was nevertheless a marked difference in quality in favor of the other; the latter 
was softer and more salvy, and probably more digestible. It may be said, further, that 
the proportion of fat in skim-cheeses is not so constant as in whole-milk cheese. Another - 
sample of scalded skim-milk and buttermilk-cheese analyzed. in this laboratory was 
found to contain 20 per cent. of fat. 
“The third important method of cheese-making has also been but recently introduced, 
and the practice of it is as yet contined to a few factories. As in the manufacture of 
skim-cheese, the butter-fat is mostly removed from the milk by skimming; but, while 
the milk is coagulating after the addition of the rennet, as much of a clean animal fat, 
manufactured from the beef’s caul, is most intimately mixed with the forming curd as 
it willtake up; the excess of oil floats on the surface after the coagulation is completed, 
and is skimmed off; a cheese is thus obtained which, as the analysis below shows, is 
sometimes richer in fat than the ordinary skim-cheese: 
} 
Case- 
Water. Ash. Fat. ine, &e. 
Olgontarrarind cheese! 5 CO1I it BLUE A... SII a awees 40.56 3.98, 20.43 | 36. 97 
ue 
‘For some unexplained reason the curd will not always take up the same amount of 
fat, so that its proportion in the cheese is variable; in the case of other analyses 0 
the same kind of cheese made in this laboratory the proportion of fat has ranged from 
18 to 25.9 per cent. ‘ 
“This fat that is added to the curd is sometimes called oleomargarine, and the cheese 
is hence conveniently distinguished from other kinds by the name given to it above; 
in respect to quality it is much superior to the ordinary skim-cheese, although, as in 
the case of the comparison between the two varieties of skim-cheese already mentioned, 
the better cheese is not always found to contain the larger proportion of fat. 
“ We have found but one veritable imitation of the styles of cheese so common on the 
continent of Europe. Limburger cheese is made in one place in the State of New York 
somewhat in the same manner as it is made in Europe. The analysis shows that it 
contains a large proportion of water—43.67 per cent.—and somewhat less than the 
usual proportion of fat that is found in whole-milk cheese, or about 30 per cent. 
“The collection further embraces all the several materials used and by-products 
formed in the three most important methods of cheese-making; the fresh milk, curd, 
whey, and ripe cheese in the whole-milk cheese manufacture. In addition to these, 
the skim-milk, cream, and buttermilk in the case of the skim-cheese manufacture. The 
analysis of these substances being not fully completed at this time of writing, they 
will be communicated in the next monthly report. 
“In the manufacture of whole- milk cheese a considerable portion of the fat remains in 
the whey. In a few cases this fat is collected and made into whey-butter, that brings 
a fair price in the market; and the removal of this fat does not, it is asserted, lessen” 
the feeding-value of the whey. A sample and an analysis of this butter are presented ; 
but if a chemical analysis is no true test of the quality of a sample of cheese, still less 
is it so in the ease of butter. Two samples of factory-butter and one of butter made 
from the milk of Jersey cows are also contained in the collection, of which the last 
mentioned was by far superior to the others in quality; but no such difference is indi- 
cated in the results of the analysis given below: ¥ 
