292 



Agricultural Chemistry. 



table, which represents some work done by Babcock at a number 

 of Wisconsin cheese factories. 



Relation of Composition of Milk to Cheese Yield. 



It will be seen that the yield of cheese in proportion to the 

 fat is less in the rich milks than in the poorer milks. A milk 

 testing 6 per cent of fat will not make twice as much cheese as 

 one testing 3 per cent. 



Making out dividends at cheese factories. While the inequal- 

 ity of the cheese-yielding capacity of milks, and of the distribu- 

 tion of dividends, based on their fat content alone, has been 

 recognized, it has been quite generally asserted that such in- 

 equality disappeared because of the improved quality of the 

 product made from the milks of higher fat content. This is true 

 when we consider cheese made from skimmed or partly skimmed 

 milk and from milk very rich in fat or re-inforced with cream. 

 But within the range of normal factory milk testing in fat from 

 3 to 4^/2 per cent, the quality of the product, as judged by buyers 

 for the market, does not show uniform improvement with increase 

 of fat in the milk. This has been shown by the work of the 

 Canadian Experiment Station at Guelph and by the Wisconsin 

 Station. No grading in the price of cheese, made from normal 

 whole milk, based on its fat content, is at present practiced. 

 Other factors, as the sanitary condition of the milk from which 

 the cheese is made and the subsequent ripening processes, play 

 an important part in determining the quality of the product. 



