MARGARINE CHEESE. 325 



use, but on the other hand is only likely to do harm, and to render 

 all attempts made to improve the skim-milk industry abortive. 



It has been said, finally, that margarine cheese is neither intended 

 nor will enter into competition with ordinary cheese, but constitutes 

 a new food, and is perfectly independent of the dairy industry. The 

 conception, which supports the opinion that an industry which has 

 for its object the imitation of one of the chief products of dairying, 

 will in no way effect dairying, is so obviously absurd, that it needs 

 no further consideration. 



The preparation of margarine cheese, or, as it was formerly 

 called, artificial cheese, was introduced from the United States of 

 North America. Artificial cheese was already made in that country 

 as far back as 1878, from skim-milk which, after melted margarine 

 or other fat had been incorporated with it by special apparatus, was 

 manufactured into cheese, special precautions being taken on account 

 of the unstable state of the emulsion. This artificial cheese was, 

 from the very first, a source of annoyance to the American farmer, 

 and met with very little support from the public. In the course of 

 time the attempt was made to develop the industry, and to introduce 

 it into Europe, where the manufacture was begun in many countries, 

 especially in Denmark. In Germany it was first undertaken by A. 

 M. Mohr, of Barnfeld in Ottensted in Holstein, who took the matter 

 up, and who has during recent years made great attempts to set the 

 margarine trade into active motion. As has already been pointed 

 out, A. M. Mohr did not buy skim-milk cheese, but had the product 

 manufactured in dairies in which were the necessary utensils. The 

 apparatus for the incorporation of fat into the skim-milk were the 

 emulsion machines, which have been very much improved in the last 

 few years, so that it is possible to obtain a fineness of the fat 

 division not even exceeded by that of the butter-fat in milk itself. 

 The most extensively used of these machines are the Danish, and 

 those of Dr. De Laval. Both machines are centrifugal machines, 

 and respectively make 4500 and 7000 revolutions per minute. By 

 means of these machines, there is made in the manufacture of 

 margarine cheese, from a definite proportion of skim-milk and mar- 

 garine, an emulsion which is known to the manufacturer by the 

 name of artificial cream, and which is added to the skim-milk which 

 it is desired to manufacture into cheese, in such a proportion, that 

 for every 100 kilos, of skim-milk there are about 3 kilos, of mar- 

 garine. Despite the extraordinary fineness of the division of the fat, 



