18 



Composition of Cheese. 



contained too much water, showing that the whey had not been 

 carefully pressed out, and when this has been the case the cheese 

 is very apt to heave and to acquire a strong taste. No. 2 is very 

 poor in butter, and, although not sold as skimmed-milk cheese, 

 for all I know may have been made of skimmed milk. 



SKIM-MILK CHEESE. 



Milk varies so much in quality that in one dairy a better and 

 richer cheese can be made from milk which has been skimmed 

 than in another where only the evening milk is skimmed and 

 added to the whole new morning's milk. 



The following analyses clearly bring out this important prac- 

 tical fact, but they also show that, as a rule, skimmed milk does 

 not produce a good cheese : 



Composition of Skim-milk Cheese. 



With the exception of No. 4, which was bought in a shop at 

 Cirencester as skim-milk cheese at Id. per lb., the other cheeses, 

 the composition of which is here given, were either made under 

 my direction or according to a plan with which I was made 

 acquainted. 



No. 1 it will be noticed, though made from skim-milk, is as 

 rich in butter as good Cheshire cheese. It was rather more than 

 six months old before it was analysed, when its quality was pro- 

 nounced by several good judges to be excellent ; superior, indeed, 

 to most of the Gloucester cheese which I have ever tasted. 



No. 2 and No. 3, though not equal to No. 1, after keeping 

 for six months turned out very good cheeses indeed. 



No. 4 it will be seen contained only 16 per cent, of butter, in 

 round numbers, and nearly 44 per cent! of water. If such cheese 

 can be sold at Id. per lb. and butter at Is. to Is. 4d. per lb., I 

 can well understand that it must pay a farmer to make nothing 

 but skim-milk cheese and to convert all the cream into butter. 



