24 BOAED OF AGRICULTURE. 



the butter out of milk and put some other fat of equal fluidity 

 in its place, the cheesing process will go on as effectually as 

 if the butter had never been removed. This is now done 

 practically and successfully in several cheese factories. I 

 saw, not long ago, a thousand cheeses which were made in 

 just this way. The milk of which cheese was to be made, 

 was set in cooler-pails twenty-four to thirty-six hours, and 

 three and a half pounds of butter taken from each one hun- 

 dred pounds of milk, and one pound of oleo-margarine was 

 mixed with the skim-milk at the time of applying the rennet, 

 and the cheese, when cured, was apparently as rich as if the 

 butter had all been in. There was a little advantage and a 

 little disadvantage in this operation. I noticed the circum- 

 stances of those cheeses very particularly. The oleo-marga- 

 rine which was put in had this advantage, that it was not com- 

 bined with any cheesy matter. The ferment takes hold of 

 the naked grease better than when it is in an emulsion, as it 

 is in butter ; but then it had this disadvantage, that it could 

 not be distributed as evenly as the fatty matter in the cream 

 would be through the milk. The fatty matter was in larger 

 globules, and did not feed the ferment as evenly, and that 

 made the curing a little slower ; but, in the end, a smaller 

 amount answered the purpose. 



Mr. Boise, of Blandford. What effect would it have had 

 on that cheese to have added sufficient rennet to coagulate the 

 cheese in about eight minutes? Would there not be more 

 of the taste of the rennet, and would there not be more danger 

 of the cheese being injurious to health? 



Mr. Arnold. Your objection has some apparent philoso- 

 phy, but in the practical operation of cheese-making it does 

 not avail anything, for the reason that no more rennet is used 

 than is used in ordinary cheese-making. The milk is coagu- 

 lated quickly. The makers are obliged to coagulate it 

 quickly, for the reason that if they do not, the oil would 

 float ; it will come up in a short time. You cannot keep it 

 mixed with the milk ; so they heat the milk high enough to 

 put in the ordinary amount of rennet, and make it coagulate 

 in eight or ten minutes ; and if the rennet is pure, as it ought 

 to be, you will perceive no more flavor from it than if the 

 milk was cooler and a longer time in coagulating. 



