Z OPS “ a ? 
Rp TR Sid 2 
ee OE ea 
DY hie aa ta ie 
Media d by al 
Nee ole 
wa e- 

292 _ Report OF THE CHEMIST OF THE 
Perhaps the most that we can be warranted in saying is that 
it would probably not pay to work up into cheese, for the general 
market, milk containing much over four per cent. of fat. There 
are, probably, very few cheese factories in the State that are in 
any serious danger of getting milk that averages over four] per 
cent. of fat for the season. 
3. Does the manufacture of cheese from ordinary factory milk 
pay better than the manufacture of skim-cheese and butter? Much 
the same question is involved as in the preceding instance. To 
answer the question, we need to know (1st) how much butter and 
skim-cheese can be made from a certain quantity of milk; 
(2d) how much cheese can be made from the same quantity 
of the same milk; and (3d) what would be the market value of 
these products in each case. : 
In the case of a milk containing five per cent. or more of fat, 
doubtless one-fifth of the fat could be removed, made into butter 
and the remaining milk made into cheese that would sell per 
pound in open market for as much as the cheese made from the - 
whole milk. If the price of butter were not very low compared 
with the price of cheese, the value of the fat in the butter would 
be greater than if made into cheese, since the cheese-making 
power of a pound of milk-fat tends to diminish quite rapidly 
when the amount of fat goes beyond that of average milk, and, in 
addition, the open market would, probably, in most cases recog- 
nize no difference between cheese made from milk containing 
four per cent. of fat and that containing five per cent. 
To discuss the question in a more specific manner, we will take 
an illustration based on these experiments. 
Suppose average factory milk contains about 3.5 pounds of fat 
in 100 pounds of milk. If made into cheese, each pound of fat 
would make, on an average, about 2.75 pounds of cheese, and 100 
pounds of milk would make about 9.6 pounds of cheese. To 
realize twenty-five cents per pound for milk-fat, this cheese would 
have to sell for about 9.1 cents per pound. 
Suppose, now, one pound of fat is removed from the milk and 
made into butter. Then, from each hundred pounds of milk we 
should make about 11 pounds of butter and not more than 7.5 
pounds of cheese, since taking out one pound of fat from such — 
Se 
- 
Pes P vat) Oy. po Sane ~ ER pitts Neg eR Po sli SRS TGC NINIRG®: 2p git SURI) SIR iS 
\ Ay \ > tg | ' N, bY - +00 me 
ri “4 ane ‘ i ¥ ; 
HN sh Ay ae 
‘ ns 

