THE DAIRY. 311 
August; and the losses experienced on the product of this trying term 
caused experts to renew more emphaticaliy the deciaration that a proper 
curing on the sheif is the great desideratum of American cheese manu- 
facture at the present time. . 
A point worthy of notice, in reviewing the dairy business of 1870, is 
the diversion which has been made in some sections of the country from 
butter to cheese manuiacture—a result due mainly to the rapidly increas- 
ing prosperity of the latter interest. It is probable that if the tempo- 
rary depression which visited the cheese interest in 1870 had been fore- 
seen, the diversion would not have oceurred. The unfavorable results 
of this diversion enforce a fresh warning against sudden changes from 
one branch of dairy manufacture to another. Butter factories- which 
possess fair market facilities, and have made satisfactory progress in 
. establishing a good reputation for their butter, should not be changed 
to cheese factories without careful consideration, at a time when the 
prices of cheese are presumptively as high as they will go, and when so 
many new sources of cheese production are being developed. 
CREAMERIES—BUTTER AND CHEESE FROM THE SAME MILK. 
Mr. L. B. Arnold gives the following description of the working of 
“ creameries,” or factories which make butter and cheese from the same 
milk—a branch of dairying industry which was entirely unknown in 
this country a few years ago: 
There are different modes of managing milk in creameries. In some the milk is set 
in the cheese vats at night, and stirred and cooled as if the whole contents of the vais 
were to be made into cheese in the usual way. It is then left standing, at 60°, as near 
as may be, through the night for the cream to rise. In the morning the cream is taken 
off and made into butter, and the skim-milk is mixed with new milk that is brought 
to the factory in the morning, and made into cheese. In this class of creameries there 
are two modes of working the cream into butter. One is to churn the cream as secon as 
it is taken from the vats, while it is sweet, and then put the buttermilk back into the 
vats with the milk, and work it into the cheese. In this way the valmable properties of 
the milk are worked up very closely, leaving nothing but avery poor whey. The other 
mode is to set the cream aside till it becomes sour, before churning. In this case the 
buttermilk cannot be worked into the cheese, and of course is cast out with the whey. 
‘In the former case the cheese always receives a peculiar flavor from the buttermilk, 
which some people fancy, but which most people dislike, and hence it does not find 
favor in the genera] market. In the latter case, if the curd is cured rapidly and with- 
out any cessation in the curing process, by exposing it to a temperature too low, the 
cheese can scarcely be distinguished from whole-milk cheese; and where unprejudiced 
selections are made, it is often preferred for its better keeping qualities and the purity 
of its flavor. 
The butter in the two cases differs as much as the cheese. When milk is set for the 
cream to rise, the odor peculiar to new milk escapes slowly, and as the cream soon 
coats over the surface of the milk, the odor, in attempting to rise, becomes entangled 
in the cream, and is hence carried with it into the churn. In the process of churning 
much of the so-called animal odor escapes, but enough is always left in to modify the 
fine flavor of the butter, and to serve as a ferment to work its early destruction. 
In the other case, where the cream is kept till it is sour, the acidity developed 
neutralizes the objectionable odor and destroys it, and leaves the butter with a better 
flavor and in a better condition for long keeping. As the best of the cream rises first, 
the butter made from this partial skimming is of the finest quality, and usually sells 
at an advance above dairy butter, when equal skill is used in its production. 
The amount of butter taken from milk in this way is, perhaps, abont one pound from 
100 pounds of milk, in the middle of the season, increasing toa larger percentage as the 
milk grows richer in the fall. By this practice, the pounds of butter and cheese counted 
together generally exceed the number of pounds of oheese that could be made from an 
equal quantity of unskimmed milk. This difference may be accounted for from the 
waste that always occurs in making whole milk cheese, by particles of cream escaping 
with the whey, and from the fact that more water is retained in a curd from skim-mil 
than in a curd from whole milk, when all other circumstances are the same. 
The purpose in this class of creameries is to make only so much butter as will allow 
of making a fine quality of cheese. In another class of creameries the purpose is quite 
different. It is to make all or nearly all the butter that can be made from the milk, 
