THE DAIRY. 241 



his milk enough to make it just as heavy as whole milk should be. The indications of the 

 lactometer would show such milk to be pure, though it was both skimmed and watered, but 

 an appeal to the cream-guage would detect the whole fraud. 



The indications of the lactometer are often objected to because the milk of individual 

 cows show wide variations in specific gravity when tested with that instrument. There 

 would be a good deal of force in these objections if the tests were confined to the milk of 

 single cows, for it is well known that there are cases in which the tests have shown deep 

 skimming and as high as 1 6 per cent, dilution in milk as it came from healthy grass-fed 

 cows. The utility of the lactometer in connection with the cream gauge is based upon the 

 equally well known fact that, in the milk of a herd of any considerable number of cows, the 

 individual differences are equalized, and the gravity of the average is very uniform. It is 

 rare indeed for the collective milk of even a half dozen cows to vary more than .02 of the 

 difference in weight between milk and water, except when some very unusual feed or treat 

 ment is present to account for a wider change. In view of this acknowledged uniformity in 

 the milk of herds, and the fact that it is upon the milk of herds only that there is occasion to 

 employ it, its use in the hands of the factory men and milk experts is regarded as a valuable 

 aid in protecting against frauds in both dilution and skimming, and should be in frequent 

 use in every cheese factory and creamery.&quot; 



Cheese Making. Cheese is a solidified preparation from milk, the essential con 

 stituent of which is casein, besides which all cheese contains some preparation of fat or 

 butter, and in the more rich and choice varieties this often exceeds the casein in amount 

 Cheese may be made from the milk of different animals, that of the cow being principally 

 employed; it is, however, made to a certain extent in some countries from the milk of the 

 goat and ewe. The richness and flavor 1 of the cheese, as with butter, will vary with the 

 animal, the breed, the feed, and many other attending circumstances; the object in cheese 

 making being to obtain, in a solid form, as large a proportion of the casein and butter in the 

 milk used as possible. If, after the cheese is made, the residuum of whey remaining shows a 

 lack of casein and fat or butter, the manufacturer may be assured that he has succeeded in 

 extracting, by the process, these elements from the milk. The average composition of whey 

 drained from cheese is estimated as follows: Water, 92.95 per cent.; butter, .24; casein, .81; 

 milk, sugar, and lactic acid, 5.2 Y; and mineral matters, .73 per cent. Cheese, as an article of 

 food, is highly nutritious, being rich in bone and flesh-forming material; it also contains fat 

 and heat-producing properties. 



Cheese also extracts more from milk than butter, and consequently better economizes 

 the use of milk, the average quantity produced being, as estimated by Prof. X. A. Willard, 

 about ten pounds of cheese to a hundred pounds of milk; and the average butter yield, with 

 common cows, one pound of butter to twenty-five pounds of milk. The amount of milk 

 manufactured into cheese in this country, in comparison with what is made into butter, is 

 estimated by reliable authority as being one pound of milk made into cheese for eight pounds 

 made into butter. There is a large amount of cheese of poor quality thrown upon the 

 market, such a product being a very imperfect food, and actually unhealthy for many; while 

 cheese of a good quality, properly manufactured, is a healthy article of diet and a more 

 valuable food than butter, butter being composed of only heat and fat-producing matter, with 

 but a slight amount of material for building up or sustaining the animal frame-work and 

 tissues. 



The great bulk of cheese made in this country is made too dry and hard to be palatable, 

 and too sour and indigestible to be healthful. It is doubtless owing to the lack of skill in 

 the art of manufacturing cheese that so small an amount is made in this country, in com 

 parison with butter. If this important branch of dairy industry is to be conducted on an 

 extensive scale, we believe it to be for the farmer s interest to patronize a cheese factory, if 



