ACID I.V CH-EESE 



has been written on so much that the subject 

 has become hackneyed. The acid seems to have 

 eaten into the souls of some and turned them sour; 

 but notwithstanding, the so-called u sweet curd " idea has 

 made steady progress. Much of the opposition has come 

 from buyers for export, who do not appear to be 

 able to distinguish between a firm cheese and a hard 

 cheese, and who ignore quality if they get a cheese 

 hard enough to ship, without danger of breaking, by the 

 time it is ten days old. This has been demonstrated by 

 the fact that cheese condemned when green as too 

 soft has been pronounced by the same buyers fine and 

 all right, even endorsed with enthusiasm, when it was 

 two or three months old, w r hich is about as young as a 

 first-class cheese should be shipped. 



ANALYSIS OF MILK. 



Of course, there would be no acid in milk if there 

 were no sugar in it. The proportion of sugar is shown 

 by the following analysis of an average sample of good 

 milk made by Dr. Voelcker, the late chemist of the Roy- 

 al Agricultural Society of Great Britain: 



