1904.] Dairy Factories in the United States. 369 



sold by the creameries in 1900 was 7,720,569 gallons, valued at 

 an average price of 57 cents per gallon, i.e., about 2 s. iod. in 

 English measure. Skim-milk is mostly returned to the farmers 

 at an average price of 1 1*23 cents per 100 lb. It is really worth 

 twice as much when fed judiciously to young stock, but com- 

 mercially it is worth less, and only about 10 cents per 100 lb. 

 is paid by the creameries for its manufacture into casein. This 

 comparatively new dairy industry has acquired some importance 

 in the United States, where nearly 12,300,000 lb. were produced 

 in 1900. It is made by coagulating by acid milk from which all 

 the fat has been extracted by the separator, the whey is drawn 

 off, and the acid washed from the curd or casein, which is then 

 dried. The desiccated product has a commercial value of 3 to 

 5 cents per lb. It is used for making a glue employed for paper 

 sizing, as a binder for cheap paint, a " filler " for dressing wood 

 and heavy fabrics, and for various other purposes. 



The cheese factories are managed like the creameries in many 

 respects. Whole sweet milk is delivered every day, and it is 

 made into cheese without delay. For about twenty years after 

 these factories became numerous the cheese, although different 

 in form, size, colour, and quality, was nearly all made upon 

 the same general plan, closely resembling that of the English 

 Cheddar. Hence a certain uniformity of type was established 

 which became known as the " standard American " or " full- 

 cream factory " cheese, also often called Cheddar. During the 

 last ten or twenty years, however, various other kinds have 

 been made, chiefly in imitation of popular foreign varieties. 

 According to the Census returns there were 3,585 cheese 

 factories in the United States in 1900, and they produced 

 nearly 282,000,000 lb. of cheese, of which 20 per cent, were other 

 than the American standard factory kind, viz., mainly the 

 Swiss Gruyere or Emmenthaler, Limburg, Neuchatel, Brie,, 

 Camembert, and cream cheese. The value of cheese at the 

 factory averaged nearly 9*5 cents a lb., and it was a little 

 more for the standard variety than the average for all other 

 kinds. The quantity of whey produced at the factories was 

 over 209,000,000 lb., of which 21*9 per cent, was sold for the 

 manufacture of milk-sugar. There are only three or four places 

 in the' United States where this article is made, and although 



