318 



THE COMPLETE GRAZIER. 



It is obvious that the influence of the breed of the cow upon the 

 composition of the butter fat is no less marked than it is upon the 

 composition of the milk. Moreover, contrary to the general opinion, 

 the quality of the butter does not appear to be materially affected by 

 the character of the food. Among the effects of breed thus noted 

 are those differences in butter which relate to its firmness, resistance 

 to heat, texture or " grain," flavour, and general high quality, by 

 reason of the presence of a larger proportion of the more delicate fats. 

 In all these particulars butter from pure Jersey milk excels, whilst the 

 butter from other breeds follows in the order indicated in the table just 

 given. 



It is claimed that facts such as have here been detailed show the 

 great differences which exist in dairy products, the influence of breeds 

 of cattle in causing these differences, and the consequent practical value 

 of a study of this subject when selecting stock for the profitable 

 conduct of any branch of dairying. 



CHAPTER VI. 



OF THE MAKING AND PRESERVATION OF CHEESE. 



character of cheese is determined not only by the quality of 

 J_ the milk, but by the skill of the maker, and by the general sur- 

 roundings. The best season for cheesemaking is the period during 

 which good grass is available, from May to September inclusive. In 

 many large dairies cheese is often manufactured all the year round, 

 but the winter cheeses are generally much inferior in quality to those 

 made during the summer months, although it is probable that good 

 cheese might be made throughout the year, provided the cows were 

 well fed in the winter. Much depends on the ripeness, or mellowness, 

 of the milk, just as in butter-making on the ripeness of the cream. 

 Where cheese is made once a day, the general rule, the evening's 

 milk, during warm weather, attains by morning a measure of ripeness 



most variable constituent of butter. On the other hand, the amount of stearin in butter 

 appears to have been largely over-estimated, for instead of 30 or 40 per cent., it is probably 

 in most butter less than 3 per cent. 



