re Way 
ey PS 
TRC A es 
; BEE bp 
Avot 
> DREN 
Watt 
. as 
‘nay 
294 _ REPORT OF THE CHEMIST OF THE 
REMEDY FOR THE CHIEF DEFEcr IN THE PRESENT METHOD OF 
JUDGING CHEESE IN OPEN MARKET. 
If the experiments described in this report suggest anything 
at all, they indicate that the fat in the milk is the most potent 
factor in determining the yield and quality of cheese, and that 
the quality of cheese is largely affected by the amount of fat con- 
tained in it. In the present method of judging cheese, only such 
general qualities, not always any too definite, as texture, flavor, 
etc., are used in determining the value of a cheese. How widely 
two experts may differ is well known. The factor of greatest 
importance —the amount of fat in cheese — is completely ignored. 
We can not expect to recewe pay for cheese according to its value 
until the amount of fat is taken into consideration im addition to the 
other points. ‘The desirability of considering this point in judging 
cheese is too evident to need any discussion. 
CHEESE-MAKING AND BUTTER-MAKING. 
Which pays better, to make milk into butter or cheese? The 
answer depends upon various conditions, such as (1st) the relative 
prices of cheese and butter, (2d) the amount of loss in the two 
kinds of manufacture, the amount and quality of the manufactured 
product, etc. | 
1. In winter, butter-making pays better, since the amount of 
fresh butter is far below the demand, and prices are comparatively 
high. In summer, cheese-making pays better, since the price of 
butter is then lowest, and, in the form of cheese, the product can 
be held and stored until prices are high. | 
2. As regards the loss of fat in cheese-making and butter- 
making, we may put the average cheese-factory loss of fat at not 
less than seven pounds of fat for each hundred pounds of milk- 
fat; this may not be high enough, as we have few data to base 
the opinion on. This would be equivalent to a loss of one pound 
of fat for a little over 400 pounds of milk or about one-quarter of 
a pound of fat for 100 pounds of milk. In the case of butter- 
making from the same milk, by ordinary processes of creaming 
by gravity-setting, of churning, etc., as in the case of the average 
farmer, the loss would be not far from half a pound of fat for 
every hundred pounds of milk. By using a centrifugal machine 
for separating the cream, and by skillful handling in subsequent 

