VIII, A, 3 



Dovey: Composition of Carabao's Milk 



157 



These figures show that carabao's milk varies greatly in com- 

 position. However, in view of the above results, which are in 

 close agreement with the more complete analyses given in Table 

 III, it is recommended that a minimum of 8.5 per cent of solids 

 not fat and 8.0 per cent of milk fat be adopted as the standard 

 under the Food and Drugs Act. 



CHEESE FROM CARABAO'S MILK 



The milk of the carabao is not used for making butter in spite 

 of its high fat content, owing to lack of knowledge regarding the 

 use of butter and the difficulty of keeping it without ice in a warm 

 climate. However, a kind of cheese is made by warming the 

 milk, then coagulating the fat and protein by adding vinegar and 

 salt. The whole is poured into bamboo tubes fitted with pistons 

 by means of which the curd is compressed in the bottom of the 

 tube and the whey is forced out through small apertures in the 

 side or through the porous partition of the bamboo. The result 

 is a small curd cake, about 4 centimeters in diameter, 1 centi- 

 meter thick, and weighing about 16 grams. It is white in color 

 and tough in consistency, as might be expected from its mode 

 of manufacture. It is incorrectly called cheese since no ripening 

 process is allowed to take place. 



The analyses of 3 samples of this cheese are given in Table IV. 



Table IV. — Percentage composition of cheese made from carabao's milk. 





Constituent. 



Sample No. 







1 



2 



3 







51.55 



27.14 



15.52 



.112 



.195 



1.48 



3.45 



.43 



50.00 



28.91 



15.17 



.029 



.48 



1.64 



4.27 



0.447 



56.00 

 29.37 

 15.71 





Milk fat 





Protein (N X 6.25) 















Insoluble ash 



1.76 

 4.01 





Soluble ash 









Fat butyro-refractometer reading 

 at 25° 







50.6 



50.7 



49.7 







119480- 



—2 









