326 SCIENCE AND PRACTICE OF DAIRYING. 



so long as it is melted, it rises very quickly to the surface of the 

 cheese- vat, so that even when the coagulation-time is of the shortest 

 possible duration, there is always a small portion of the melted fat 

 lost to the margarine cheese. It is, of course, obvious that the best 

 kind of fat, such as is employed in the preparation of butter substi- 

 tutes, is not used, but inferior fat and refuse from the margarine 

 factories. This fact is admitted by the manufacturer. In conse- 

 quence of the fact that the fat, during the process of emulsification, 

 is submitted to the high temperature of 60 C., and that it offers an 

 enormously large surface to the action of the oxygen of the air, it is 

 further deteriorated. The result is, as is often noticed in the manu- 

 facture of cheese in this way, that the whey remaining behind often 

 after a few hours gives off a highly disagreeable smell. The 

 manufacture of margarine cheese is far more troublesome than the 

 manufacture of genuine cheese, and its value depends to a large 

 extent on the quantity and condition of the fat added to the skim- 

 milk. The author has formerly had many opportunities of testing 

 and examining American cheeses, although he has never seen the 

 Mohr products. According to reports in the dairy newspapers, they 

 do not possess good keeping properties, and are very liable to mould. 

 They are prepared usually according to the Cheddar method, but 

 also according to the method employed in the making of Limburg, 

 Gouda, and Edam cheeses, and even after the method of the 

 Stilton. With regard to their flavour nothing can be said. In 

 margarine bad fat can be very easily detected. In ripe margarine 

 cheeses it is less easily detected. Anyone with a good appetite may 

 enjoy this kind of cheese, but it is not a common taste. It is not 

 suited for the tables of the rich. The manufacturers of margarine 

 cheese must therefore find an outlet for their cheese chiefly among 

 the poorer classes, and it is this portion of the public who must pay 

 for the whole industry, without obtaining any advantage. Neither 

 in Germany nor elsewhere is margarine cheese popular. Whether 

 this is due to its quality, or to a healthy instinctive feeling on the 

 part of the public, is doubtful. 



A careful consideration of all the conditions of the trade proves 

 the margarine cheese industry to be of a purely parasitic character. 

 It benefits no one except itself, and grows rich at the expense of the 

 poorer classes and the dairy industry. That there should be dairies 

 which do not scruple to work in the interests of this industry, is as 

 difficult to understand as it is lamentable. 



