258 SCIENCE AND PRACTICE OF DAIRYING. 



and the mould-hoop if necessary is made narrower. If, owing to the 

 pressure, small protuberances of cheese are formed on the top and bottom 

 of the hoop, these should be cut off with a short knife at the third turning. 

 At first the cheese is submitted to a weak pressure, which is gradually 

 increased, and which after 8 hours is rapidly increased, viz. 8 to 10 kg. for 

 a cheese of 30 kg., and 14 to 16 for a cheese of 50 kg. on every kilogram of 

 cheese. For pressing cheese the Swiss lever presses are used. After the 

 whey which has been drained off has been put back into the kettle, the 

 next process is to separate the whey cream. The temperature is slowly 

 raised at first until it has reached 68 to 70 C. One part of strongly-soured 

 whey is then added for every 100 parts of milk to be treated. The tem- 

 perature is then increased to from 80 to 95 C., and the froth, which in 

 the meantime is separated from the clear whey, is skimmed off. The 

 quantity of whey cream amounts on an average to from 3 to 4'5 per cent 

 of the milk treated. After standing for 24 hours and churning in the ordi- 

 nary method, '75 kg. of whey cream butter should be obtained for every 

 100 kg. of milk. As soon as the whey cream has been skimmed off, one 

 to three on an average two parts of sour whey is added to 100 parts 

 of the milk to be treated, and the whole is slowly warmed until the whey 

 at the bottom of the kettle begins to boil, and the Ziger, known also as 

 Bavarian Algau (i.e. the albuminoid matter remaining in the whey), comes 

 to the surface, and is separated out in the form of large porous pieces of 

 a yellowish colour. Occasionally it happens that the ziger does not come to 

 the surface. In such a case the manufacturer effects this by placing a 

 wooden milk-bowl on the whey, and allowing it to float. Thereupon 

 the liquid immediately below the bowl sinks, since it is rapidly cooled, 

 and causes currents to take place in the milk which bring the ziger to the 

 top. After the ziger has been scooped off by means of a perforated tin 

 ladle, the entire milk utensils, including the churn, are cleaned with the 

 whey remaining behind. For every 100 kg. of milk treated, there is 

 obtained, on an average, from 7 to 8 kg. of fresh ziger. If, on the other 

 hand, the ziger is weighed only after it has been made into cheese, and 

 submitted to strong pressure for 24 hours, it will be found that only 2 to 

 3 kg. of fresh ziger cheese is obtained for 100 kg. of milk treated. Ziger 

 cheese is only made to a small extent. Since fresh ziger, when eaten along 

 with salt and potatoes, furnishes a pleasant and nourishing food, it is in 

 some parts regularly used as an article of diet. It is chiefly used, however, 

 along with whey, for feeding calves, especially bull calves, and pigs. When 

 pigs are fed with ziger and whey, it has often been noticed that where they 

 receive no other food except butter-milk a breeding sow may be fed on the 

 milk of 4 to 6 cows. In some parts of the Alps the experiment has been 

 made of utilizing whey as a manure, just in the same way as urine is used. 



