6 FARMERS' BULLETIN 920. 



proved very satisfactory. The milk of one of the largest herds in 

 the country is evaporated and sold in that form. Goats' milk is less 

 satisfactory than cows' milk for making butter, but large quantities 

 of goats' -milk cheese are manufactured, especially in Europe. Prac- 

 tically all publications dealing with milk goats attribute considerable 

 importance to the use of the milk for infants and invalids. 



BUTTER. 



Good butter can be made from goats' milk, but ordinarily very 

 little is produced. The cream rises very slowly, and only a portion 

 of it reaches the top. By the use of the separator, of course, prac- 

 tically all the butt erf at could be secured. Unless artificially colored, 

 the butter is very white, and resembles lard in appearance. If 

 colored, it resembles cows' butter in appearance, although it does not 

 have the same texture. It can be used for the table or for cooking. 

 Tests made by the Bureau of Animal Industry proved that a good 

 quality of butter could be produced when the milk and cream were 

 properly handled and no objectionable features were present. It 

 should be noted, however, that when a good price is obtained for the 

 milk, it would not pay to make butter, as cows' butter could be pur- 

 chased much cheaper. 



CHEESE. 



Several varieties of cheese, known under various names, are made 

 from goats' milk. In France, goats'-milk cheese is called cheveret, 

 or chevrotin; in Italy, formaggio di copra; and in Germany, Weich- 

 kasen aus Ziegenmilch (soft cheese from goats' milk). Goats'-milk 

 cheese has a characteristic and individual flavor all its own, although 

 the product closely resembles Limburger cheese. It is made either 

 entirely of goats' milk or, better, with from one-fourth to one-third 

 cows' milk; the mixture materially improves the quality of the 

 product. The manufacturing process is simple and requires no 

 special equipment other than a few special forms and a curing room 

 which can be kept at a temperature of 60 F. 



The fresh milk is set with commercial liquid rennet for about 45 

 or 50 minutes at a temperature of from 86 to 90 F. It is perhaps 

 advantageous to add a 1 per cent starter. Rennet is diluted about 

 20 times in cold water and added at the rate of 1 cubic centimeter 

 (25 drops) to 10 pounds of milk. After a thin film of whey has col- 

 lected upon the firm coagulated milk it is cut by means of a cheese 

 knife into pieces about the size of a walnut. After the curd has 

 remained in the whey for five minutes it is gently stirred for an equal 

 length of time, and then placed in forms by means of a cup or a long- 

 handled dipper. These forms are made of 3X tin, and are 4J inches 

 in diameter by 5 inches high. Each form has five rows of holes, the 

 holes being about an inch apart and one-eighth of an inch in diameter. 



