CATTLE PRODUCTS 355 



Cheese. Whole milk cheese is very nutritious as a food 

 and the use of it has greatly increased in recent years. It 

 is rich in both casein and fat. There are many kinds of 

 cheese sold in the markets, but the steps in making the vari- 

 ous kinds are similar. These steps are: (1) The coagulation 

 of the casein, with or without a special material, called 

 rennet; (2) the removal of the whey; (3) salting; (4) pressing; 

 and (5) ripening. 



Dairy Records. Records should be kept of the milk 

 produced by each cow so that the owner may know which 

 ones are paying best. The profits from each cow cannot be 

 determined unless a record is kept of the daily flow of milk. 

 If the milk is used for making butter or cheese, the records 

 should then also show the richness of the milk from each 

 cow. The milk of each cow should be frequently weighed 

 and a sample of it tested for butter fat. If the weighing 

 is done one day each week, for three weeks of the month, an 

 approximate record of the amount of milk given each month 

 may be easily determined. It is better to weigh the milk 

 each time just after it is drawn from each cow. Samples for 

 testing should be taken after the milk is poured into another 

 vessel, as this mixes the milk, and a truer sample is obtained. 

 The samples are easily preserved, until time for testing, by 

 the use of special poison tablets made for the purpose. Cows 

 which do not yield good profits should not be kept. Many 

 do not pay their board. 



Keeping the dairy record is made easy by having a good 

 spring balance hanging near the record sheet in the barn 

 (Fig. 222). 



The Babcock Test. The method of testing milk for 

 determining the amount of fat was devised by Dr. S. M. 

 Babcock, of the Wisconsin Experiment Station. It is very 

 simple and gives accurate results. A set of the apparatus 

 used in this test is shown in Fig. 223. 



EXERCISE. Testing Milk and Cream. Some one near 

 the school, who has a Babcock test outfit, may be invited 



