840 = 550 Influence of Chemical Discoveries on 
of cheese-making made by me, as early as 1861, proved th 
Cheddar plan, according to the Cheddar plan, cheese-making can be reduc 
to something like definite scientific rules, the strict obser^-an 
of which is followed by a successful result. In consequence 
the more uniform and systematic separation of the curd 
rennet of uniform strength, which is possible where larger qua 
tities are dealt with than in private dairies ; of its subseque 
treatment by exposing it to a definite elevated temperature i 
exceeding 95° to 98° Fahr. ; and especially in consequence 
the attention which can be given to the heating of the ripeni 
and store room in cheese factories by hot-water pipes, Ched( 
cheese made in factories is generally of a superior character 
that made in private dairies. Another advantage of the facte 
system is the diminished cost at which cheese of a super 
quality is obtained with certainty if only certain plain a 
definite rules are strictly followed by the maker. Moreover, 1 
factory system saves much drudgery to the farmer's wife a 
daughters, and offers the opportunity to dairy farmers, who gei 
rally sell their milk, to dispose of their surplus production 
certain seasons of the year in the readiest and most profital 
manner. 
A large London dairy company (the Aylesbury Dairy Co 
pany), within a recent date, have established a cheese facto 
and piggery at Swindon, in Wiltshire, where the surplus supji ik 
of milk is turned into cheese and the whey given to pigs ; a 
it is not improbable that the combination of cheese-making a 
pig-feeding with the milk supply of London will be found I, m 
most profitable plan of turning milk into money. 
Condensed Milk Mamifacture. — It may be stated of t 
industry that there are three establishments in the Unil 
Kingdom — one at Aylesbury, another at Marlow in Irelai 
and a third at Swindon in Wiltshire, all of which prodi 
excellent condensed milk. 
In the two first-named factories the milk is evaporated 
vacuum pans to the consistency of a thin syrup, which is furtl 
thickened by the addition of sugar. In the latter the milk 
evaporated in open, shallow pans, at a low temperature, c 
being taken to keep the surface constantly agitated by wooc 
racks, kept in motion by machinery, so that no skin of casein 
formed. When the milk has reached a certain degree of C( 
centration, fine white sugar, previously boiled up for some tii 
with a sufficient quantity of milk to make it into syrup, is add 
and the whole evaporated to a thick syrup, in which conditin 
the milk is transferred, whilst still warm, to tins, the lids 
which are at once soldered up air-tight. In this state condens 
milk generally contains from 25 to 28 per cent, of water. 
Aylesbury 
Dairy Com- 
pany. 
Condensed milk 
manufacture. 
Ill 
