FATS ARTIFICIALLY ADDED. 23 



of the butter that you would not get without churning the 

 whole of the milk. 



Mr. H. S. Goodale, of Egremont. What would be the effect 

 upon cheese of putting into milk, from which all the butter 

 has been extracted, oleo-margarine, or the fat extracted from 

 suet? 



Mr. Aenold. The fat which has been artificially mixed 

 with, the milk will take the place of that which was originally 

 in it, and the effect will be very nearly the same as if the but- 

 ter had not been removed. The quality called richness in 

 cheese, depends not so much upon the amount or kind of fatty 

 matter it contains, as upon the condition of the caseine, of 

 which the curd is chiefly composed. If we take curd as it is 

 formed in the milk-vat in the usual process of making cheese, 

 and dry it quickly, or before it undergoes any change, it will 

 become about as hard and tough as dried raw-hide, and will 

 look very much like it, and be about as tasteless and indi- 

 gestible, for it can only be dissolved with an alkali. If, on 

 the other hand, another part of the same curd is kept moist 

 and at a proper temperature, it will undergo fermentation and 

 assume the flavor of cheese, and become soft, tender and 

 salvy, and readily soluble in water, and we say the cheese is 

 rich. 



The activity of the fermentation which brings out these 

 new and desirable conditions, depends on the admixture of 

 fatty matter with the caseine. The fermentation (which dairy- 

 men speak of as the " cheesing process ") will not go on in 

 caseine alone nor in fat alone. The two must be mixed in 

 certain proportions to produce certain effects. If there is but 

 little fat, there will be but little change in the curd, or but 

 little of the "cheesing process," and the curd will become dry 

 and hard and scarcely soluble or digestible, as in the case of 

 skim cheese. If there is more fat, then there will be more of 

 the " cheesing process." The presence of fat of some kind 

 is a necessity in carrying on the cheesy fermentation. Now, 

 it matters little what kind of fatty matter is used, if there is 

 in each the same degree of fluidity. Hard fats have less 

 effect than soft ones. Stearine has less effect than margarine, 

 margarine less than olein, olein less than essential oils, and 

 those which are volatile have most effect of all. If you take 



