144 ANIMALS AND THEIR PRODUCTS. 



others more than 30 per cent. What will surprise 

 most readers is, that cheese should contain so large 

 proportions of water as the above table shows. 



265. The ash of cheese, varying, as the foregoing 

 analyses show, from less than 4 to upwards of 6 per 

 cent., is more than half phosphates. For each cow 

 kept on a pasture through the summer, there is carried 

 off, in veal, butter and cheese, not less than 50 lbs. 

 of phosphate of lime (bone earth), on an average. 

 This would be 1000 lbs. for 20 cows ; and it shows very 

 clearly why old dairy pastures become so exhausted 

 of this substance, that they will no longer produce 

 those nutritious grasses, which are favorable to butter 

 and cheese- making. 



266. The temperature of milk at the tihie of put- 

 ting in the rennet is a matter of much importance. 

 It should be a little less than 100° Fahrenheit. 



267. Special care should be taken to remove all the 

 whey from the curd, or as nearly all as possible, before 

 salting ; and then afterwards to press the cheese thor- 

 oughly. The pressure should be more moderate at 

 first, and then after most of the whey that remained 

 after salting has had time to run out, the pressure 

 should be increased. 



268. The cheese should remain in the press at least 

 two days. 



269. The use of bad salt should be avoided with 



