REPORT OP THE CHEMIST 



47 



of cheese, and the last-mentioned sobstance being rery commonly used in coloring 



both butter and cheese. 



lu regard to the samples of salt, four of which are of English manufacture and cue 

 of Americau, the chemical analysis serves the useful purpose of showing tbat the dif- 

 ference between tbem is very slight, and in practice would appear to amount to noth- 

 ing at all ; and it also shows that the best American is fully equal to the best English 

 product. 



Syracuse salt 



(■xVKbton'a 



Uvexpoolsalt.. EhrA^.^:^. 

 I Dean Brothers. 



Pure salt 

 calc. from 

 the chlor- 

 ine. 



97. 74 

 97.71 

 97.65 

 97.99 

 97.77 



0.4 



0.59 



0.55 



0.47 



0.52 



Sulphurio 

 acid. 



0.62 



0.9 



0.74 



0.72 



0.91 



Of the annotto, the seed itself, from which the coloring matter is obtained, is shown; 

 this is used by some dairymen directly for the preparation of their coloring matter; 

 then comes the so-called basket annotto, the usual form in which the coloring matter, 

 extracted from the seeds by water, comes to market ; there are exhibited also two 

 preparations of annotto made in this country, the annottoine and the golden extract 

 of annotto, both of which are quite free from any injurious ingredient; their use is 

 preferred by many to that of the crude article. As there is no satisfactory method of 

 determining the proportion of coloring matter in this substance, the results of the 

 chemical analysis of its various forms in use among dairymen have little practical 

 value; they do show, however, a very great difference between the three grades of 

 basket-annotto, for that which is richest in organic matter is probably richest in 

 coloring matter. 



Of rennet, two samples are shown, the domestic and the foreign. There being no 

 known means of estimating with any accuracy the proportion of the coagulating 

 principle of the rennet, no analysis was made of these samples. 



While in Europe there is a great number of methods of making cheese, with as great 

 variety in the character of the i)roducts, our American dairymen confine themselves to 

 a few methods ; in fact, three dilYerent types will represent the maiu bulk of the man- 

 ufacture at the cheese-factories of this country. 



Concerning the most common motlo of manufacture, that Avhich yields the so-called 

 whole-milk cheese, made from the whole of the milk, without any skimming, the main 

 details of the process are familiar to all who are interested in the subject. Therefore 

 we simply give below the results of the chemical analysis of several samples obtained 

 from different parts of the country, and represented in the collection : 



Caseine 



sugar, 



&c. 



fXo. 1. 

 Ne-v7 York factory-cheese •: -y^' T 



[^o'.i'. 

 ilassachu.setts factory-cheese., i -n^^'o' 



Maine factory-cheese, .Jersey milk 



WisconsiD factory-cheese 



27.18 

 25.57 

 2.5. 85 

 25. Co 

 28.88 

 26.58 

 28.15 

 26. 12 



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 manufact- 

 ure 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 ; 



