44 
Composition of Cheese. 
actually to contain 1 per cent, less butter than the common cheese 
of the same name, thus giving another instance of the fact that 
good materials are often spoiled by unskilful management. 
Of the three Wiltshire cheeses No. 1 was decidedly the best 
flavoured, and, as will be seen, also the richest. No. 2 and No. 3 
contained too much water, showing that the whey had not been 
carefully ])rpssed out, and when this has been the case the cheese 
is very apt to heave and to accjuire a strong taste. No. 2 is very 
poor in butter, and, although not sold as skimmed-milk cheese, 
for all I know may have been made of skimmed milk. 
Skim-Milk Cheese. 
Milk varies so much in quality that in one dairy a better and 
richer cheese can be made from milk which has been skimmed 
than in another where only the evening milk is skimmed and 
added to the whole new morning's milk. 
The following analyses clearly bring out this important prac- 
tical fact, but they also show that, as a rule, skimmed milk does 
not produce a good cheese : — 
Composition of Sldm-milk Cheese. 
No. 1, 
No. 2. 
No. 3. 
No. 4. 
No. 5. 
Butter 
Milk-sugar, lactic acid, ancl| 
extractive matters . . . . / 
fMineral matters (ash) 
27-68 
30-80 
35-12 
1-4G 
4-94 
39*43 
27-08 
30-37 
•22 
2-90 
38-39 
23-21 
28-37 
6-80 
3-23 
43-87 
15-89 
28-93 
6-47 
4-84 
45-39 
9-97 
33-12 
6-39 
5-13 
100-00 
100-00 
100-00 
100-00 
100-00 
* Containing nitrogen 
t Containing common salt 
5-62 
1-27 
4-86 
-23 
4-54 
-33 
4-63 
1-66 
5-34 
1-51 
With the exception of No. 4, which was bought in a shop at 
Cirencester as skim-milk cheese at 7c?. per lb., the other cheeses, 
the composition of which is here given, were either made under 
my direction or according to a plan with which I was made 
acquainted. 
No. 1 it will be noticed, though made from skim-milk, is as 
rich in butter as good Cheshire chpese. It was rather more than 
six months old before it was analysed, when its quality was pro- 
nounced by several good judges to be excellent ; superior, indeed, 
to most of the Gloucester cheese which I have ever tasted. 
No. 2 and No. o, though not equal to No. 1, after keeping 
for six months turned out very good cheeses indeed. 
No. 4 it will be seen contained only 16 per cent, of butter, in 
