THE PRODUCTS OF THE DAIRY, 193 



ment. Milk which, contains large fat globules, as that from 

 the Jersey and Guernsey, will, under the same methods of 

 making, produce butter of a better texture than that from 

 the milk containing small fat globules. Too much han- 

 dling, and too high a temperature in making the butter, 

 also injure the texture. 



The Natural Color of butter is due to a substance in 

 milk called "lacto-chrome." The butter from the distinct 

 butter breeds or their " grades " possesses a better natural 

 color as a rule than that from the milk breeds. 



Sweet Cream Butter is used to a limited extent in 

 certain localities ; it is made from unripened cream, and is 

 preferred by certain customers because only the original 

 flavors are retained. . 



Cheese. — Cheese consists of the casein of the milk 

 with more or less of its butter fat; it is of two distinct 

 kinds; viz., whole-milk cheese, which contains all the fat 

 of the milk that can be recovered in the process of manu- 

 facture, and skim-milk cheese, where the fat in the 

 milk has been* partially removed before it is made into 

 cheese. • 



Manufacture of Cheese. — The principles involved in 

 the manufacture of cheese are practically the same for 

 the many different varieties. The various operations in- 

 clude the coagulation of the casein, removal of the whey, 

 salting, pressing, and ripening. The composition of whole- 

 milk cheese, as well as its edible qualities, depends upon 

 the composition of the milk used and the methods of 

 manufacture. Eecent experiments have shown that, other 

 things being equal, the fat in milk measures the amount 

 and quality of cheese that may be made from it. The 



