192 DAIRY FARMING 



far as 400 miles, but generally within a 50-mile radius. Some 

 of these factories have the capacity of forty average-sized 

 local creameries. The cream received is usually sour and 

 too old for the best results in butter making. However, by 



skillful methods of handling, in 

 the way of pasteurizing and neu- 

 tralizing the cream with lime 

 water, it is possible to make a fair 

 grade of butter. This type of 

 creamery is most common where 

 the producers of cream are widely 

 scattered so that a local creamery 

 cannot obtain sufficient raw ma- 

 terial. Under these conditions the 

 FIG. 63. Butter print. The centralizer creamery serves a useful 



rectangular print sells best. purpose) but where the gupply of 



cream is sufficient a local factory is to be recommended. 



181. Cheese Making. This important industry is carried 

 on most extensively in Wisconsin and in New York. In 

 1909 these two states produced over 79 per cent of the total 

 product in this country. The milk of about 850,000 cows 

 is used for this purpose in the United States and the value 

 of the product is nearly 50 million dollars annually. Only 

 about 3 per cent of the cheese is made on farms. Milk for 

 cheese making must be well cared for. This requires a fairly 

 liberal supply of milk within a small area. On the average 10 

 pounds of milk are required for 1 pound of cheese. Common 

 American Cheddar, which is the most common kind, contains 

 about one-third water, one-third fat, and one-third casein. 



In the process of cheese making the milk is coagulated while 

 it is in a perfectly sweet condition by the addition of rennet 

 extract. Rennet is a substance obtained from the wall of 



