Dair\ t Industry of Italy. 



497 



One hectolitre (equal to 22 gallons) of milk yields from 12 

 to 1 1\ lbs. of cheese, and 5 to 61bs. of butter. Grana cheese 

 cannot be exposed to an elevated temperature without injury* 

 yet it stands long journeys if properly packed. 



The whey that remains after the cheese is made is generally 

 utilised in Italy to make the ricotta, which is produced in the 

 following manner: — The whey is heated up to 8odeg. C, and 

 worked up with the " follatoio," a long stick, to the end of 

 which a round wooden disc is affixed. In less than an hour 

 the ricotta appears on the surface of the liquid, and is collected 

 and placed in baskets to dry. The ricotta is either eaten 

 fresh, or else salted and dried in the oven when it is used by 

 the peasantry as cheese. 



The principal centres of production are the provinces of 

 Milan (Parma, Lodi, Codogno), Como (Lecco), Pavia, Reggio 

 Emilia, Parma, Belluno, Modena, in the north of Italy, where 

 abundant pastures for the feeding of cattle are always avail- 

 able. 



There is no special law in Italy for the protection of the 

 dairy industry, except that of July 19th, 1894, which regulates 

 the sale of the substitutes of butter, and prohibits and 

 punishes the adulteration of butter with margarine. Besides 

 that law there is a special service of surveillance in the 

 principal cities, and public officers for the chemical analysis 

 of all alimentary products. 



Generally, no preservative is employed but common salt, 

 which is added to the butter exported. Some large 

 exporters of Venetia and Lombardy, however, employ a 

 special salt obtained from the mines of Lungro (Calabria 

 Citeriore), which, although more suitable than common salt 

 is said to be still inferior to the salts of Egestorff, Liineburg, 

 Stade, and Linden, employed abroad tor foreign cheeses of a 

 superior quality. 



[Foreign Office Report \ Miscellaneous Series. No. 450. Price id.] 



