MILK GOATS. 7 



The curd remains in the forms undisturbed until it acquires a con- 

 sistency that will admit of turning. After from 24 to 36 hours at a 

 temperature of 70 F. salt is applied to the surfaces, and the cheese is 

 left on draining boards for about 24 hours. It is then placed on plain 

 boards and carried to the curing room, which should have a tempera- 

 ture of 60 F. and a high humidity. 



A blue mold first appears on the cheese, and should be removed by 

 brushing with a moistened cloth. A slimy, reddish growth, which 

 appears to be needful in bringing about the proper ripening changes, 

 then covers the cheese. While the curd is at first sour, it gradually 

 becomes less so, and finally develops a sweet and agreeable flavor. 

 When the acidity has disappeared, the cheese is in suitable condition 

 for wrapping. 



The cheese may be wrapped in parchment paper alone or in parch- 

 ment paper and tin foil; the combination seems to be more desirable, 

 as the tin foil aids in preventing desiccation,, promotes ripening, and 

 gives the package a more attractive appearance. The cheese should 

 then be put into regular Camembert boxes. It should take five or six 

 weeks to ripen, and when ripe should have a fine, white color and an 

 agreeable flavor. About 4J pounds of milk are required to make each 

 cheese, which when fully ripe weighs about half a pound. 



A fairly satisfactory cheese may be made from goats' milk by a 

 method similar to that outlined in Bulletin 79 of the Storrs (Conn.) 

 Agricultural Experiment Station. 



The type of Roquefort cheese made from goats' milk is quite dif- 

 ferent in both flavor and texture from that made from sheeps' milk. 



MILK FOR INFANTS AND INVALIDS. 



A great many cases in which goats' milk has proved especially 

 valuable for infants and invalids are on record. In many of these 

 cases other foods had been tried and did not seem to agree with the 

 patients. The following is taken from Bulletin 429 of the New York 

 Agricultural Experiment Station under the heading " Summary": 



Extensive study of the use of goats' milk in infant feeding by Drs. Sherman and 

 Lohnes, of Buffalo, showed that the curds of goats' milk when returned from the stom- 

 ach were smaller and more flocculent than those of cows' milk. From the determina- 

 tion of the combined hydrochloric acid in the returned food, the authors conclude that 

 the cows' milk had a greater stimulating effect on the stomach than goats' milk. The 

 absorption of the food and gain in weight in comparing the two milks were indefinite 

 for several reasons. The babies tolerated equally well similar amounts of goats' milk 

 with cows' milk when used with the same diluents. The younger the child the more 

 the evidence pointed toward a greater gain on goats' milk. 



Goats' milk was supplied to 18 cases of children that were not thriving on any other 

 food that had been tried. In 17 cases a satisfactory state of nutrition was established 

 through the use of goats' milk, the beneficial results in some instances being very 

 marked. With certain of these children their situation was regarded as serious, and 

 their restoration to a satisfactory nutritional condition was good evidence that goats' 

 milk is often a very desirable resort for infant feeding. 



