MISCELLANEOUS SUBJECTS 69 



STARTERS IN RELATION TO YIELD OF 



CHEESE 



When a cheese-maker uses comparatively large 

 amounts of starter, as 5 pounds for 100 pounds of 

 milk, the question arises as to whether this does 

 not increase the yield of cheese and is not practi- 

 cally equivalent to adding the same amount of 

 skim-milk. The amount of added casein thus intro- 

 duced is about 2 ounces and is equivalent to an 

 increased yield of cheese amounting to about 5 

 ounces for 100 pounds of milk. Theoretically, the 

 practice of adding large amounts of starter might 

 lead to abuse ; but rennet-extract does not act upon 

 the coagulated casein of sour milk or of buttermilk. 

 The casein contained in the starter, although held 

 fast in the coagulum at first, separates to a large 

 extent during the cheese-making in the form of 

 fine particles. When a large amount of starter is 

 used, these small particles are very noticeable in 

 the whey. The fact that the addition of a starter 

 to milk does not increase the yield of cheese has 

 been brought out by work done in the dairy de- 

 partment at the Cornell University experiment 

 station. 



MAKING BUTTER AND CHEESE 



The question is often raised as to whether or not 

 it pays to remove a part of the fat from milk and 

 make butter and part-skim cheese. As a rule, it 

 does not pay, unless one sells the part-skim cheese 

 for whole-milk cheese, and this is very difficult to 

 do now under our pure-food laws. The best advice 



