SYSTEMS OF DAIRYING 



165 



i Ib. butter. This figure is what is called the " butter 

 ratio " of the milk. 



Cheesemaking. Milk for this purpose should have 

 small fat-globules, and at the same time be fairly rich 

 in butter-fat, so as to give a rich, mellow cheese. In 

 this case the cream does not rise so quickly, with the 

 result that the renneted milk coagulates or curdles 

 before the cream has time to rise to the surface. The 

 fat is then enclosed and carried down in the curd, 

 giving a much richer cheese. Milk from the Ayrshire 

 breed is specially suitable for cheesemaking on account 

 of the fat-globules being small, but thousands of tons of 

 cheese are made each year from Shorthorn milk, which 

 if skilfully managed gives excellent results. 



The importance of milk rich in butter-fat for cheese- 

 making has been demonstrated by Mr D. K. Robb 

 F.H.A.S., of the West of Scotland Agricultural College 

 in a most convincing manner. The following table 

 shows the amount of cheese made from 10 gallons of 

 different qualities of milk in each case, in addition to 

 the return [per gallon, .assuming the cheese made 



