rilKKSK 



DAIRY FARMING 



Cheese 



in,., . oto. ; Linachoton, Voy. E. Ind., 1598.1., 56, 58, 



Bernier, Tram ... 1 m .. /,/. ,/ 



(7; \\ ilks, Hist. Sketches, 1783. ii.. 154; Ch.inlm, I',,,/. Perse, etc., 

 viii, Ji.s ; Mill. urn. <>r. Comrn., 1813, ii., 209; Hoey, Monog. Trade and 

 A. Ind., 1880. 109; W. Crooko, Note on Ohi, April 18? Mukhnrji. 



issi; 11,,,-U. Trade with Australia in Ghi, lHS-_' ; S.-h.ili..|.|. 

 Slip, IT. nhee Supply of Bombay, 1887 ; Ohi and Its Adult., in 

 Ind., I vs<); Basil, Agri. Lohardaga, 1890, ii., 44; The Bower Manuscript 

 I, -.ml,-, iiansl.). 1893-7,90-104; Lawrence, Valley of Kashmir, 1895, 359-60; 

 ', in I >><1. Med. Gaz., 1896; Watt, Inaugural Address School of Pharmacy, in 



I'hnrm. Soc., Oct. 6, 1906.] 



5. CHEESE. Cheese as known in Europe can hardly be said to be 

 in India (except at the modern dairy farms under European super- 

 sion). Curd or chhena is prepared by boiling milk and throwing into it, 

 still very hot, some acid milk or other acid substance (such as 

 lime- or tamarind-juice) or a vegetable rennet; after a time it in con- 

 ence coagulates. The curdled milk is put into a cloth and the whey 

 'n) expressed or drained away, the result being a kind of soft cheese 

 i called in India cream cheese). Many localities are noted for their 

 cheeses, such as Hughli, Dacca, etc. Sen gives the following 

 ?ount of the Panakona, Sylhet, or so-called Dacca cheeses : " As soon 

 the milk is taken from the buffalo, it is put in an earthen vessel and 

 met is mixed with it at the rate of a seer to a maund of milk. About 

 vo hours after the curd is broken with the hand and put in small 

 intities in shallow bamboo baskets known as dalas. Next day it is 

 lixed with a little salt and repeatedly cut across with a knife, and each 

 le the knife is passed through it the curd is pressed with the palm of 

 hand. This process is repeated for three consecutive days, and 

 jgether 2 seers of salt are used to a maund of curd. The cheese is 

 Bn left to cure. This cheese is sent to Dacca, whence it is exported 

 Dacca cheese. A maund of milk gives 10 seers of cheese. The price 

 buffalo milk here is from Rs. 3-8 to Rs. 4 a maund. The whey is 

 )t aside for a day or two, when the oily matter floating over it is 

 loved and made into ghi, and the rest of it thrown away." 

 Lawrence says the Gujars and Pathans of Lolab make a kind of cheese 

 By call milk-bread. He mentions an experiment in the manufacture 

 European cheese, and affirms that Kashmir might supply the British 

 sps with good cheese and butter. At the Dairy Farms of Poona and 

 ligarh excellent cheddar cheeses have been produced (Agri. Ledg., 1895, 

 5, 64). For cheese made from peas, consult Pogson (Man. of Agri. 

 ,, 1883, 186) ; also see Glycine (p. 565). The following are the better 

 lown Indian vegetable rennets: Withania cotif/nlfins, Crot<tl<u-iti 

 'I, Lencas Cephalotes, Ilhazijd Htrirtft, Strrblns IISJHT, 

 id apparently also Carthamntt tlnctorins. 



Trade in Cheese. The IMPORTS of cheese are much larger than might 

 at first sight be realised, and seem on the whole to be increasing. In 

 1899-1900 they stood at 872,296 lb., valued at Rs. 5,34,278 ; in 1902-3 

 1,123,260 lb. and Rs. 6,18,577 ; in 1903-4 they had slightly decreased 

 966,492 lb. and Rs. 5,34,158 ; but rose again in 1904-5 to 1,228,707 lb. 

 Rs. 6,29,274, and in 1906-7 to 1,275,111 and Rs. 7,04,487. Bombay 

 Bengal each receive on an average cheese to the value of 1^ lakhs, 

 id takes about a lakh and Madras and Burma each half a lakh. 

 \.bout two-thirds of this supply is drawn from the United Kingdom, 

 the balance from Holland, Belgium, Italy and Australia. The EXPORTS 



483 



D.E.P., 

 ii., 266 ; 

 iii., 491-8. 

 Cheese. 



Cream Cheese. 



Chief 

 Centres. 



Method of 

 Manufacture. 



Kashmir. 



Poona and 

 Aligarh. 



Imports. 



United 



