272 SCIENCE AND PRACTICE OF CHEESE-MAKING 



(5) The fat-and-casein method requires more time 

 in calculating dividends. 



(6) Some have expressed the fear that, under 

 this system, the increased value of casein would 

 lead dairymen to breed cows for milk high in casein, 

 and that this would result in a poorer quality of 

 cheese and general consequent danger to the cheese 

 industry. In fact, the use of cows giving milk with 

 a high casein content has been specifically empha- 

 sized by some as a desirable end to work for and 

 it is urged that such an aim would be realized by 

 the recognition of casein in cheese-making as of 

 equal value with fat. Assuming that the percent- 

 age of casein in milk could be notably increased in 

 an economical manner, what would be the result? 

 By referring to pages 231-237, it can readily be 

 seen that the process would be nothing more or 

 less than a system of adding skim-milk to normal 

 milk, thereby increasing the amount of casein in 

 milk relative to fat. This fact is probably not 

 fully appreciated by those who are advocating the 

 process. We have probably reached the limits of 

 safety, in more than one sense, in many strains of 

 Holsteins and Ayrshires, as regards the high re- 

 lation of casein to fat. We do not need to spend 

 time and energy to breed cows for milk in the 

 direction of skim-milk for cheese-making. Some 

 progressive dairymen are, happily, still so old- 

 fashioned in their ideas as to advocate the opposite 

 process, viz., increasing the yield of fat in milk 

 without paying any attention to its skim-milk con- 

 stituent, casein. This is simply raising the old 

 question that used to be discussed so much 20 years 



