324 SCIENCE AND PRACTICE OF DAIRYING. 



justified. Still less justifiable is the opinion that this branch of 

 dairying can supply a want. 



It has been further claimed that the utilization of skim-milk, 

 which is found in some places to be very difficult to effect, would be 

 greatly assisted by the manufacture of margarine cheese. If this be 

 of any benefit, it can only be so in the same way as brandy is given 

 to a person who has fainted, in order to bring him again to his 

 senses. Margarine cheese manufacture is far more dangerous to the 

 manufacture of cheese than the manufacture of margarine is to the 

 production of butter, and there can be no greater example of short- 

 sightedness than to expect assistance to the dairy industry, in its 

 time of need, from the help of a manufacture which utterly destroys 

 the cheese industry, and thereby strikes a blow at the entire dairy 

 industry. On the side of the dairies which have already entered 

 into contracts, it is asserted that the maximum value on an average 

 is not reached, and that the margarine cheese industry threatens 

 many results which would be highly disastrous to them. The 

 disadvantages consist in that the whey assumes, in the course of a 

 few hours, a very disagreeable smell, which is disadvantageous to 

 butter, that on this account it loses much of its value as a food, 

 and that it is not available for margarine manufacturing purposes, 

 and that it is capable of inflicting a deleterious influence on the sale 

 of butter. If more attention were given to the preparation of skim- 

 milk cheeses, the value of skim-milk would be much more consider- 

 ably increased than by the manufacture of margarine cheese. 100 

 kilos, of skim-milk will yield 10 kilos, of fresh skim-milk brick-shaped 

 cheeses, and, at the same time, 87 kilos, of sweet whey, leaving a loss 

 from the total weight of 3 per cent. If the cheese lose before its 

 sale 25 per cent in weight, so that only 7'5 kilos, of cheese are sold, 

 and if the kilo, of ripe cheese only fetches 36 pfennig, there is 

 obtained from the cheese, 7'5 x *36 = 2*7 marks. 



The manufacturers of margarine cheese, naturally enough, oppose 

 the attempt to apply to the article the title of oleomargarine, or fatted 

 cheese, nor are such titles convenient for the public. For this reason, 

 there has been nothing to prevent the artificial products in common 

 use from appearing under the names of the different kinds of cheeses 

 of which they are the imitation. The buyer is then no longer certain 

 of procuring what he desires to purchase. Fraud is easily perpe- 

 trated and the whole cheese industry decays. It is for these reasons, 

 without doubt, the case that this new department of dairying is of no 



