868 THE PEOPLE'S FARM AND STOCK CYCLOPEDIA. 



made the object, and the residue of the milk is made into skim- 

 cheese. When the quotations of factory cheese are favorable, 

 the milk is only skimmed at the rate of two pounds of butter to 

 the one hundred pounds of milk, and if full stock cheese promises 

 a fine showing, the making of butter is wholly abandoned for the 

 time. In certain localities the milk is drawn to the factory 

 twice per day, and butter is the prime object, full skim-cheese 

 being made the year round. 



At a Creamery. At the creamery, for these factories 

 are called creameries, the milk is received and weighed, and 

 credit given to the patron, when it is run into a small vat, and 

 thence drawn into the small cans and placed in tanks of water 

 cooled with ice, where they remain twelve hours, when the 

 cream is removed and the milk placed in the usual working vats, 

 holding about six thousand pounds of milk each, and made into 

 cheese. The attempt has been made at various times and places 

 to substitute lard fats and oleomargarine oils in the place of the 

 removed butter fats of the milk, but with indifferent success. 

 To make an artificial cream, a small quantity of skim-milk is 

 taken and heat applied to it until it indicates one hundred and 

 thirty degrees. The lard is melted and the two elements are 

 then mixed at the rate of two pounds of milk to one of lard, 

 and put into an agitator, which, by rapid revolutions, in a time 

 will reduce the two elements to a lathery cream, or "emulsion." 

 About two pounds of this cream is added to each one hundred 

 pounds of milk, and the cheese made much as usual, except 

 that the milk is set at ninety degrees, and sufficient rennet added 

 to produce coagulation in fifteen minutes. The curd, after 

 having been "cut" and worked, is next cooked, the temperature 

 is raised to ninety-eight degrees, and manipulated in the usual 

 way, the time consumed being upon the average about one and 

 a half hours. After the curd has been drained, it is salted at 

 the rate of two and a half pounds to each one thousand pounds 

 of milk. The after care of the cheese is not essentially differ- 

 ent from the ordinary makes. 



A Full Stock Cheese. The process of making the full 

 stock, or cream cheese, is one of exact nicety, and only a gen- 



