48 



REPORT OF THE COMMISSIONER OF AGRICULTURE. 



by the other method, which has.been but recently introduced, the buttermilk is added 

 to the skim-milk ; the fresh milk is heated to 130° Fahr., cooled to 65°, allowed to 

 stand from twenty-fonr 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 be- 

 low : 



Common ekun-cheese 



Scalded milk and buttermilk cheese. 



Water. Ash. Tat ^^^^^^' 



42.33 

 14.43 



3.63 

 4.50 



20.55 

 15.22 



a3.44 



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 ekim-milk and buttermilk cheese analyzed in this laboratory waa 

 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 confined to a few factories. As in the manufacture of 

 6kim-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 beefs caul, is most intimately mixed with the forming curd as 

 it will take 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 anlaysis below shows, is 

 sometimes richer in fat than the ordinary skim-cheese : 



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 of 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 tho 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 tho 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 tho styles of cheese so common on the con- 

 tinent 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 ; tho fresh milk, curd, 

 whey, and ripe cheese in the wholo-milk cheese manufacture. In addition to these, 

 the skim-milk, cream, and buttermilk in tho case of the skim-cheese manufacture. The 

 analysis of these substances being not fully completed at this time of writing, they 

 will be communicated hereafter. 



In the manufacture of wholo-milk cheese, .1 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 tho market ; and the removal of this fat does not, it is asserted, 

 lessen the feediug-value of tho 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 case of butter. Two samples of factory-butter and one of butter 

 made from the milk of .Jersey cows are also coutaincd in tho collection, of which tho 

 last mentioned was by far superior to tho others in quality; but no such difference is 

 indicated in the results of tho analy.sis given below : 



Jersey bmtter. 

 Factory-butter 

 Whey -butter . 



Water. 



11.29 

 12. 30 



8.82 

 9.77 



Ash. 



3.20 

 2.98 



3.43 

 1.67 



Fat. 



84.70 

 63.41 



CaBeine, 

 &c. 



0.75 

 1. 25 



87. 75 

 88.56 



