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Lee cartes, planches, tableaux, etc.. pauvent «tra fllmeo i dee taux de rMuetian diff«rents. Loraque le document est trop grand pour «tre reproduit en un seul cliche, il est film* A partir de I'angie sup4rieur gauche, de gauche i droite, et de haut en baa. en prenant la nombre d'Imegea n«ceasaira. Lea diagrammes s^jivants iiluatrant le m^thode. 1 2 3 4 5 6 ONTARIO AGRICULTURAL COLLEGE, GUELPH, ONT. BTJLXiE]TIX>r 0"V EXPERIMENTS IN CHEESE-MAKING Bt H. H. I>ban, B.S.A. , Professok of Dairy Husbandky. B TJ Hi L nR3 T I l!T O'VI- THE COMPOSITION. OF MILK, CHEESE AND WHEY IN RELATION TO ONE ANOTHER. By a. T1. Shuttleworth, B.S.A., Professor of Chemistry. PUBLISHED BY THE ONTARIO DEPARTMEUT OF AGRICULTURE. Toronto, Auoubt 16th, 1894. TORONTOj Fbiktkd bt Warwick Bros, k Rottib. 630V MINI8TBB OF AOBIOULTUBB. Hon. John Dryden, Toronto, Ontario Agricultural College and Experimental Farm, Guelph, under control of the Minister of Agriculture. JuasMnitB, M.A.,LL.D .. Prewdeot Wm. Rtonim P»^ Suiirintendent. A. E. SHunLiwoBTH, B.A. So F- anor of Ohemirtry. J. H. Pantom, ilJi., F.G.S. . . Professor of Nalo' , History Mid Qoology. J. H. Rmd, V.S. . . Professor of Veterimury Sdenoe. H. H. Dban, B.S.A. Professor of Dairy HnsbMidry. O. A. Zavits, B,S.A Bxperimentalist, O. E. Dat, B.S.A. .. Lecturer on Agricolture. H. L. HoTT, B.S.A Lecturer on Horticulture. J. B. Reynolds, B. A. .. Assistant Resident Master. Oaptair Wauib diiABn Instructor in DriU and Gymnastios. W. 0. Stewart, M.D Physician. A.M0OAIXDII. , .Boreas. T XaV7£» Z 0V/A AU> Jon I. HOMOH, OMrKHMI 0. 0. iTakm, M.A., &!«f«tofY .. Moibotoag^ Ooonty of WeUit^rloa. Depnty Blinistw of Agrionltwe, Totoato. ilph, BULLETIN XCV, BtO. EXPERIMENTS IN OHEESE-MAKINO. By H. H. Dban, B. S. A., Pbofbssob of Daibtino. The question, which is better, to pay patrons of cheese factories according to the percentage of fat in their milk, or to pay them according to weight of milk ? having been very much discussed at ^airy conventions, farmers' institutes, and in the press, it was decided to conduct, at the dairy department of the College, during the present year, a series of experiments bearing on the point at issue. Besides this, we have aaked about 75 cheese-makers in differ ent parts of the Province to co-operate with us in the work The plan of tne experiment is to make cheese at the dairy here for one week of each month throughout the season, beginning with Mav The cheese makers have been asked to make one experiment each month and send in the report on bUnk forms furnished by the ^experimental Union m connection with the College We select normal milk with as wide a variation in the percentage of fat as we can get Most of the milk used here has been supplied by our Dairy and Farm herds. In addition, we bought about 150 pounds per day from neighboring farmers. In all, five herds have contributed the milk used in the May and June experiments, which are here reported. Most of our cows give milk of good qualitv We test each cow weekly by composite tests, and put the milk from aU the cows testing over 3.6 per cent, into one can, and the milk testing under this into another can. To supplement this, a quantity sufficient to make up 600 pounds per day has been bought— chiefly poor milk. The chemical analyses of milk, whey, green cheese, and cured cheese are made from month to month in the chemical laboratory. The quantity of milk in each vat was 300 pounds. Two suoh vats of milk were made into cheese each day, under the same conditions as far as iwssible. The percentage of fat in milk and whev was determined by the Babcock method at the Dairy. One ounce of rennet a»latea m 4 ounces of water, was used for each 300 pounds of milk m both May and June. No coloring was used in thVmilk. A rennet test was made of each vat every day. In making the test we added 1 dram of Hansen'^ Rennet Extract to 8 ounces of milk at a temperature of 86^F., and noted the time required for coagula- tion. During the month of May the rennet test varied from 9 to 18 seconds, with an average of U when set. In June the tests varied urom 14 to 18 seconds — average 16. QHP^u®***"^"*?,",.*' ''**"** '*»* """^ ^" »«* varied from 86o to 90 , but nearly aU the vats were set in both months at 86«> Tha time required for coagulation varied from 11 to 28 minutes-average 18 mmutee m May ; in June the variation was from 20 to 30 min- ateg, with an nyenge of 23 minutes. All the onrdB were Le«ted to 98^ for cooking. They were dipped on showing about one-eighth of an inch of acid on the hot iron. All curds were milled with the Harris mill, and at a time about half-way between dipping and salt- ing. In May the salting was done at the rate of 2 pounds per 1000 lbs. of milk. During June all curds were weighed when ready and salted at the rate of 2^ pounds per 100 pounds of curd. They were put to press in 16 or 20 minutes after salting. Pressure was applied lightly at first in a " gang " press, having a " spring head ; " and after 40 to 60 minutes the cheese were bandaged and put back to press for about 20 hours. All cheese were weighed green with one press cloth on, and then put into the curing room. The May cheese were weighed again on June 2nd, and the June cheese on July 2nd. In spite of extra care taken of our own milk, some of the curds developed a peculiar flavor, and some were slightly gassy. A *' starter " was used in some oases to hasten the ripening of the milk. The table shows the difference in yield of cheese from milk with different percentages of fat for the two months. Three hun- dred pounds of milk were used in each casa Per cent. f ._ Lb. cheece. Loss in curing. ^1 Lb. green cheese for 1 lb. fat in milk. Date. fat in wholemilk Green. Cured. hi 10.00 April 80th. . 8.90 3000 28.26 lb. 1.76 2.66 3.36 27.50 25.50 2.00 10.91 2.74 May iBt.... 3.90 29,50 27.60 2.00 10.17 2.62 3.60 27 00 24.50 2.50 11.11 2.69 " 2nd.... 8.60 29.76 27.50 2.26 10.08 2.76 3.50 27.76 25.75 2.00 10.81 2.64 •• 8rd.... 8.86 ^ 29.00 27.60 1.60 10.34 2.61 8.40 28.00 26.60 1.60 10.71 2.75 " 4th.... 3.70 29.00 27.60 1.60 10.34 2.61 3.70 29.00 27.50 1.50 10.34 2.61 4.00 80.00 28.75 1.26 10.00 2.60 " 6th 8.50 28.00 27 60 0.60 10.71 2.67 3.66 29.26 27.76 1.60 10.26 2.67 •* 7th.... 8.30 27.60 26.00 1.60 10.91 2.75 4.60 33.76 31.25 2.60 8.88 2.60 Jane4th — 3.20 28.26 26.26 2.00 10.62 2.94 8.80 31.26 29.50 1.76 9.60 2.74 " 6th.... 3.40 80.00 28.26 1.76 10.00 2.92 4.10 32.76 31.00 1.76 9.16 2.66 " 6th.... 3.60 29.76 28.00 1.76 10.08 2 76 4.20 32.76 30.76 2.00 9.16 2.59 " 7th..., 3.80 82.50 30.60 2.00 9.28 2.86 4.10 32.50 30.76 1.76 9.23 2.64 " 8th ... 3.70 31.00 28.76 2.25 9.67 2.79 4.40 32.60 30.60 2.00 9.28 3.46 *• 9A.... 3.90 23 75 28.25 L50 10.09 2.66 The average percentage of fat for the seven days, April 30th to May 7th, yras for one vat 3.80 and for the other 3.48. There were 2.66 2.74 2.62 2.69 2.76 2.64 2.61 2.76 2.61 2.61 2.60 2.67 2.67 2.75 2.60 2.94 2.74 2.92 2.66 2 75 2.59 2.85 2.61 2.79 2.46 6 2,100 lb. of milk nsed altogether in each vat. This amount of milk, testing 3.80 per cent fat, made 206.5 lb. green cheese and 194.75 lb. cured cheese. The loss in curing was 11.75 lb. The average number of lb. green cheese made from 300 lb. milk was 29.5. The lb. of milk for one pound of green cheese was 10. OS—cured cheese 10.77. The lb. of green cheese made for one pound of fat in the milk were 2.59. The average loss of fat in the whey as determined by the Baboook method, was 0.26 per cent. The other vat (2,100 lb.), averaging 3.48 per cent, fat, made 194.75 lb. green cheese— 183.25 cured — loss in curing 11.5 lb. The average number of lb. of green cheese made from 300 lb. of milk was 27.82. The lb. of milk for one pound of gieen cheese were 10.78 — cured cheese 11.46. The lb. green cheese for one lb. fat in the milk were 2.68. The average percentage of fat in the whey was 0.25. During the June experiments the vat of " rich " milk averaged 4.18 per cent fat. 1,800 pounds of milk were used, which made 195.5 lb. green cheese— 183.75 cured — loss in curing 11.75 lb. The average lb. cheese from 300 lb. milk were 32.58 green, 30.62 cured. The average lb. milk required to make 1 lb. cheese were 9.21 green, 9.79 cured. The average amount of cheese produced for 1 lb. fat in the milk was 2.60 lb. green and 2.44 lb. cured. Per cent, of fat in whey 0.19. The vat of "poor" milk averaged 3.60 per cent, fat 1,800 lb. milk made 181.25 lb. green cheese— 170 cured ; loss 11.25 lb. 300 lb. milk made 30.21 lb. green cheese — 28.33 cured. Pounds of milk to make 1 lb. cheese, 9.95 green — 10.59 cured. One pound of fat made 2.80 lb. green cheese — 2.62 cured. Fat in whey, 0.19 per cent. The cheese made from the " rich " and " poor " milk was scored by two competent judges. The following is the scale of points used by them : Flavor 35 Closeness . 20 Even color 15 Texture 20 Finish 10 100 All cheese were scored full points for finish. The average score of the two judges of the cheese made from " rich " milk (3 80 per cent, (at) in May was 83 points. Cheese from ** poor " milk (3.48 per cent, fat) scored 84 points. The cheese of June experiments were judged on July 6th by the same men. The average score of " rich " milk cheese (4.18 per cent, fat) was 91 ; _that made from milk averaging 3.60 per cent, fat scored 93 points. The two cheese which scored the highest number of points in May and June were made out of milk testing 3.2 and 3.4 per cent. fat. 6 • \.M ^I^ J°cre"ed p«roenUge of fat in the milk tnvet an inorMud yield of cheeBe, though not in the Mt.ue proportion*^ ^^ cent wm l^"*""* °'' butter-fat in milk ranging from 3.2 to 3.7 per from Ti\ in '"°'* "''T? *^'^ * PO"^^ of fat in milk rangS^i irom 3 6 to 4.5 per cent, of fat. *^»"g'ag rich Jffc V^rV»^ "°' necewarily be more lorn of fat in whey from rich milk up to 4.t per cent, fat than from poor milk, thouah we dS trricJilt IJ^" y."^" °"*^« hoopa^ress and shefveTf^'^ tne noh milk cheese (4.6 per cent. fat). oiv« f^A^L"""^ containing the same per cent, of fat, does not always wilh IwJ ^'""^^ °' "?"*■*• ««P««i»"7 when comparing one diy with another or one month with another. April 30th. 300 lb of 3 9 JJSoT.ir^^'"?.^' aSi lb cured cheese; Say 1.^ same quantity 2nd 27A S; T-^^ ?f/v. "o^'-,u"*"'' """^^ ^4* lb. cured cJeese ; MaJ 2l; t ■ l*^"°f ^'''' 28 lb. May 4th both vats tested 3 7 per strdei'8\7^re:i^'" °""^ '''--• -^-^ «'''' ^-^p^' -^• bv W hrfhi!'' ^5" ^i" *7*?^^« °"« ^" ^*°'°"««. 'Where payment dJes not ll wf •^''^^^' .^i *^^ ^*^ ^°""^ '»»»' the yield of cheese its due to r^' "'"^' '"''J.*.*'" *'^^' •"^ t^« discrepincy is doubt- ^.-.I-kT® °' °"' ^*°^°"®" *^« «*"^ »° <*0"bt as to the advisability of i^PJ'fi'J'«JPl^'^'''^'>F'gP'^^ronHac.OTding to the perc^nt^ge of tSe questioT: ' ^'^"^' '^' ^'"°"^'^« '*^^^ ""^ throw some iSfJon Pfttron. lb. milk. Per cent, ffttin milk. L... Jane: H.. L.. Jnlhr: L... 2.100 2,100 1,800 1,800 1,800 1,800 Wt. cheese. lb. Amount of money each would re- ceive if cheese sold for 10c. per lb. 8.80 3.48 4.18 8.60 3,84 3.23 194.75 183.25 183.76 170.00 184.00 (grdda) 164.25 (green) I Pay ingby wt. of milk. f c. 18.90 18.90 17.686 17. 685 17.41 17.41 By per cent. fat. 19.73 18.06 19.01 16.36 18.91 16.91 By Read- ing + 1 per cent. < c. 19.54 18.25 18.73 16.64 18.68 16.24 By Read- ing + 2 per Cbnt. f 0. 19.44 18.37 18.56 16.81 18.37 By wt. of cheese made. $ e. 19.476 18.826 18.37 17.00 18 40 16.46.16.42 In the Uble we have auumed that H. and L. are patrons, and daring the monthi of May, June, and July ttey furnUhed milk with the percentages of fat given. This milk was made up separately, so that we know how much cheese was made in each vat, or was furnished by each patron. Assuming that all the cheese netted the patrons ten cents a pound, if we divided the money between tham according to the amount of milk sent, both of them would receive exactly the same amount of money, because the same quantity of milk was used in each vat. As the milk was made up separately (which would be the correct way in a factory if it were practicable, &n every patron would have just the quantity and quality of cheese his milk entitled him to) we know the money value of the milk used in the vats. This is seen in the last column. If we compare the amounts of money in the first and second columns with those in the last, we find that neither of them gives justice, though the second (that according to the per cent, of fat in the milk) is much nearer than the first. It has been felt by practical men thai paying according to the fat alone, gives the patron who furnishes rich milk more than his just share of the proceeds, and the patron sending poor milk less than he is entitled to. The table would seem to indicate that this view is correct. To overcome this difficulty it has been suggested by one of our prominent young dairymen of western Ontario, to add one per cent, to each man's butter-fat reading. For instance, a patron who sends an average of 4 per cent, milk, call his test 5 per cent. ; and one who sends 3 per cent, milk call it 4 ; and so on with all the tests. When this was first suggested, I was rot favorably inclined towards the plan ; but the results as seen in the table would seem to indicate that adding one or even two per cent, to the fat read- ings in these tests is more nearly correct than paying by weight of milk or by the fat alone. We shall have further data on this point, and in the meantime we ask the cooperation of all cheese-makers and factories who are paying by tesc to help to settle the question, as it is one that affects all ; r urons. Every factory that has a tester, should select the patrous* milk and put the poor milk in one vat and the rich in another. Note the per cent, fat, weight of milk used, yield and quality of cheese made from each, and send the results to the Dairy Department of the Ontario Agricultural College, Guelph. From the data thus secured we can more nearly arrive at the just method for all. Let every factory be a small experiment station until this point is settled. 1^ I ( BULLETIN XCVI. 1^ 1 I THE COMPOSITION OF MILK, CHEESE, AND WHEY IN RELATION TO ONE ANOTHER. By a. E. fciHUTTLBWORTH, B.S.A., PROFBBSOB OF ChIMISTRY. An extensive chemical analysis of milk, ohoese, and whey was begun by ua early in May last, to study the constituents of milk in their relation to the yield of cheese. This line of study was sug- gested by the excellent work upon the investigation of cheese com- menced at Geneva, N.Y., in 1891, and by important conclusions drawn therefrom. It i» to study this question from the standpoint of Ontario conditions, as well as to bring new facts to light, that this line of chemical investigation has been entered into. The principal points of the present investigation are : 1st. The degree of uniformity in the proportion of fat to casein in our milk. 2nd. The relation of the fat contained in our milk to its cheese- producing power. 3rd. The proportion of the fat of the milk lost in whey by our method of cheese-making. 4th. Fat as a basis in apportioning dividends to patrons. 6th. The average composition of our milk, cheese, and whey. Compounds Containbo in Milk, Ohbbsb, and Whby. Water. Milk contains about 87.6, cheese 34.6, and whey 93.4 per cent, of water. Fat. The fat of milk, cheese, and whey is a mixture of glycerol salts of several acids, and is the same substance that forms so large a portion of natural butter. Milk contains about 3.5, cheese 36.5, and whey 0.24 per-oent. of fat. Ca$ein. Thi" is the chief nitrogenous substance in milk, and is commonly called curd. This curd or casein can be precipitated in milk by acids or by the use of rennet. Milk contains about 2.3, cheese 22.1, and whey 0.13 per cent, of casein. Albumm. Albumen is similar in composition to casein; but, unlike it, is not thrown down or made insoluble by acids or the action of rennet. In cheese- making, the albumen passes more or less completely into the whey. The amount in milk is about 0.7, in -.••••,»xri3v ij auMtii TrUcrjr V. I V UCr UCUb. Total Solids. By this term are meant all the compounds (except water) taken together. 10 Composition ov LotH. M»y2nd ..{ij Average .... May 7th.. .,.|j{ Average Percent, of water. 87.756 88.236 87.995 6 36.061 35.762 36.906 ^ 93.170 93.747 93.458 Per cent, of solids. M 12.244 11.766 12.005 87.743l35.931 93.180 12.257 88.061 36.089 94.902 11.837 87.902 36.010.94.042 June 4th / I .87 . 343 34 . 700 92 . 920 ** , "" 1 II 86.710 34.052 92.952 Average 87.026 34.376 92.936 June 6th . . . Average. {i{ June 8th .{ij Average Average of all 86.893 86.876 86 883 33.628 33.287 . 33.4671 .). LotL. May 2nd ... Average . 87.081 34.747 87.142 35.115 87.111 34.931 87.383 34.936 r I 87.897 .II 87.951 ... 87.924 May 7th.... Average. June 4th . . . Average . ■u 11 63.939 64.248 64.090 64.069 63.911 12.098 63.990 12.657,65.300 13.290!66.g48 12.973,66.624 13.108 66.372 13.125 66.713 13.116 66.643 93.26912.919,65.263 12.858 93.269jl2.888 93.42612.616 Jane6th ....{jj Average June 8th ....{tt Average Average of all 88.086 88.166 88.126 88.113 88.119 88.116 87.887 87.680 87.768 36.216 93.176112.103 35.167 93.20012.049 36.191 93.187 12 076 36.117 36.167 36.142 64.885 65.069 65.063 6.830 6,263 6.542 6.820 5.098 0.958 7.080 7.048 7.064 Per cient. of fat. 3.474 33.775 4.326 31.619 8.89932.697 3.462 32,994 3.908 3.686 32.994 4.387 37.687 4.290 38.601 4.388 38.144 3.660 3.660 36.646 35.437 3.655 36.991 6.731 4.004;%l.274 3.996 33.961 4.000 34.117 93.19611.914 93.191 93.193 64.784 64.833 64.809 63.883 11.834 11.874 63.868 6.731 6.674 6.826 6.800 6.813 6.804 6.809 6.807 3.916 35.682! 11.887 64.318 36.001 96.180 11.881 64.9991 35.341 96.180 11.884 64.659 36.021 34.779 34.900 4.820 4.820 34.788 3.446 33.806 8.518,34.466 3.482 34.131 3.237|3S.221 3.14982.201 3.193:32.211 12.163 64.979,' 12.320 66.2211 12.194 66.100 87.469 86.700 94.032 12.621 64.300 87.426,36.804 93.399 12.676'64.196 87.447,36.762 93. 7161 12. 648 64.246 87.874 36.466 93.81912.116 64.686 I I 6.968 6.601 6.284 S.091 3.070 3.080 3.140 3.248 3.194 3.664 3.664 8.664 6.181 S.302 33.872 31.626 34.196 .36.126 85.087 36.106 33.684 33.468 88.626 83.834 .126 .188 .164 .406 .860 .376 .216 .191 .203 .186 .210 .198 .120 .164 .142 .249 .325 .287 .214 .210 .212 .205 .235 .320 .216 11 Milk, Ohbbsb and Whby. 1 Per cent, of casein. 2.181 2.181 2.280 2.280 2.266 2.446 2.44{i 2.446 17.337 17.337 21.712 22.726 22.218 20.981 20.800 20.890 2.666 22.903 2.181 2.368 2.631 2.162 2. 22.868 22.886 22.026 22.366 22.190 2.329.21.104 2.131 2.081 2.106 17.212 i7.'2i2 2.380 21.931 2 460 2.420 2176 2.266 2216 1.993 2.100 2.046 2.3 62 2.2 98 2.8 27 2.228 21.931 22.162 23.084 22.698 22.381 21.526 21.963 20 637 26!t»7 20.866 .356 .366 .365 .068 .068 .068 .039 .071 .065 .143 .161 .147 .166 .200 .187 .193 .100 .093 .096 .065 .065 .066 .068 .059 .063 .104 Per cent, of albu- men. s .744 .744 .767 .588 o 2.366 1.037 672 1.697 ga 2^ I* a o SS g-SS .561 .742 .661 .725 1.056 .891 .491 .971 .781 .747 .694 .637 .665 .651 .477 .664 .730 .566 .956 ' 10 i8 .609 .713 .661 .706 .837 .772 1.064 .412 .832 .372 .800 .813 .806 .892 .822 .867 9.91 1:10.0 9.75 .767 .744 .750 1:10.2 11.25 1: 8.8 10.91 1: 9.1 2.568 10.88 6961 10.53 .779 .831 .963 .897 .709 1.672 1.769 1.103 1.436 .725 2.100 1.412 1.369 1.669 .800 .913 .875 .891 9.26 1: 9.2 1: 9.4 1:10.8 9.19 1:10.8 9.42 1:10.6 .890 .889 .900 9.92 9M 1:10.0 10.83 1: 9.6 lOfts if}; .?}■ LotH. Ill May 2nd. Average. i{} May 7th. — Average. II J June 4th. Average. II f — June 6th. Average. Ill June 8th. Average. Average of all. LotL. May 2nd. . Average. May 7th. . .Average. June 4th. Average. II }• June 6th. Average. Ill June 8th. ....... Average. Average of al!. 9 12 Flan of SEOOBiNa I^Amplbb for Analysis. The milk used was from our herd of 20 cows. Each cow's milk was tested with a Babcock tester as soon as* drawn, and the milk from the herd divided into two lots according as it indicated a high or a low per cent, of fal. Lot L. represented milk low in fat ; lot H. milk high in fat. ' In addition, milk was purchased from two or more neighboring farmers and added to lot L. or H., according to whether the per cent of fat was low or high. After being thoroughly mixed, 300 pounds were taken from each lot and put into separate vats to be made into cheese. From each vat a sample for chemical analysis was taken ; and to replace these samples, equal quantities from lots L. and H. were added to their respective vat& The milk of each vat, being exactly 300 pounds, was made into cheese by a skilful maker, under exactly similar conditions. Cheese was made in this way every day during the first week of May and of June. Samples of milk were taken for analysis on the 2nd and 7th days of May, and 4th, 6th, and 8th days of June. The cheese and whey cf these dates were al^o sampled and analyzed. 'Ihe pre- ceding tables give duplicate analyses of these samples of milk, oheeso and whey. Lot H. represents the rich milk, in which the per cent, of fat is 3.915. It took an average of 9.4 pounds of this milk to make one pound of cheese. Lot L, represents the poor milk, containing 3.302 per cent, of fat and requiring 10.3 pounds of milk to make one pound of cheese. Out of the preceding tables we have selected all the full duplicate analyses and have made from them our general averages for milk, whey, green cheese, and cheese one month old. In table given below these averages are compared with American averages. \ V 18 Table sbowing average composition of milk, whey, and cheese. ^ ^ Milk. Average of 18 duplicate deter- minations of 9 distinct samples Average for 1893 at 48 Ameri- can f actoried Whey. Average of 12 duplicate deter- . minations of 6 distinct samples Average for 1893 at 48 Ameri- can factories Oreen Cheese. Average of 10 duplicate deter- minations of 6 distinct cheeses Average for 1893 at 48 Ameri- can factories Cheese one month old. Average of 12 duplicate deter- minations of 6 distinct oheesea I 87.687 87.280 93.4S6 93.00 34.601 36.84 32.629 11 I 12.318 12.72 6.664 7.00 66.899 63.16 67.471 3.646 3.77 -0.239 0.38 36.611 38 90 36.061 I S 6 a « 5 2.279 2.48 0.130 0. 22.103 28.32 18.607 0.704 0.6 0.769 i I'd OQ l.( 6.828 6.78tf 6.78 6.486 6.76 6.708 6.94 7.476 The above table shows a marked degree of uniformity between Canadian and American averages. As a check upon the amount of the fat of the milk retained in the cheese, fat determinations of cheese were made directly, and also by difference between the fat lost in the whey and that contained in the milk. Making allowances for the difficulty ot determining accurately the fat in cheese, owing to its somewhat uneven distribution, the figures in the last two columns of the following table, obtuned by direct determination and by difference, agree closely, and point to a conclusion entirely in accordance with that arrived at by the Geneva station, viz., that " the loss of fat in cheese-making is quite inde* pendent of the amount of fat in milk." Another feature brought out in this table, and one which reflectg credit upon iha maker, is the small amount of the fat of the milk lost in the whey. \ 14 Table showing pounds of fat in cheese and whey from 300 pounds of milk. ■\ Date. ^June 4 ... May 7... June 6 . . , May 2 L June 8 . . . H. ( June 6 I May 7. .-!M8y2., i. June 8 . I June 4 . a I . 300 300 300 300 300 800 300 800 890 300 3.080 3.193 3.194 3.482 3.664 3.655 3.685 3.899 4.000 •o S 1^ 4.338 9.24 968 9.68 10.46 10.69 10.97 11.06 11.70 12.00 13 01 *a 28.26 27.60 29.75 27.76 31.00 32.75 29.26 29.75 32.60 33.75 .9 el s -OS a o 0, P'nds of fat in yield of cheese. .68 .78 .59 1.02 .41 .63 .54 9.66 8.86 10.44 9.47 10.39 11.79 9.66 9.73 11.09 12.87 8.66 8.80 10.06 10.10 10.04 11.29 11.47 12.47 The best method of paying for milk delivered at cheese factories IS a subject of great importance to cheese-makers and patrons of cheese factories. Certainly the old method, viz., that of paying for milk accordmg to weight alone, is not satisfactory. Of late there is a tendency, particularly among American cheese men, to pay accord- mg to the amount of fat contained in the milk. The justice of this method evidently depends upon the constancy between the per cent. of fat and the yield of cheese. Per cent, of fat. Per cent, of casein. (3.080 3.198 8.194 8.482 8.664...... Ik, ay«raere . . . .3.802. . ^ . ....... ' ^^ .■■:<':, ''• Y8-6M.'.' •;...;... ; 'U.888 ........ : H., »v«nge ....8.919 \...,, 2.216 2.420 2.046 2.106 2.827 2.229 2.868 2.36& 2.896 2.446 2.866 Ratiu of fat to casein. 1 1 1; 1; tl 0.71 76 0.64 0.60 0.65 '^t 1 : 0*67 1:0.66 1:061 I : OM 1:0.56 nds of fat 1 yield of sneese. Ji H S (H p iS^ -« i?S ^_ M .66 8.66 .86 8.80 .44 .47 10.06 39 10.10 79 66 10.04 73 11.29 09 11.47 87 12.47 15 In this table the percentages of fat are arramrecl in thn nMAr n# 4.3d8 m H. In this table also the L. and H. samples are BeDaratelv tilknAlj^' ""P^?' 'epreJienting milk high in fat. An examina^ ?r,I •fu*"'"®'' "°'^®.' '"^tioof fat to casein" reveals a arS decrease w,th some variation in the proportion of casein to fat wSe milk inr-eases m richness. By comparing the groups it will be seen that L with an average of 3.302 per cent of fat, gi?es on an ave"«e J^,3f o • *P ''*'**• °i ^**' «'^«» 0^ «^ average 0.60 of one pound of casein to one pound of fat. While it wou Wnot do to con! mon?h«'' iV'""?,u^^^ *'.''?' ^°^«"''« ^^^y °^« week ineach ^f ?wo months that milk containing 4 per cent, of fat contains leS iTof fat'sdC" ^J^'*^ *?"? ^''^ ^"^^"^ <^^"^ 3 pe" cent, of fat, still it must be admitted that these results point in that direction Below is given the results of tests along thtewme Hue made by the Geneva Station (Bulletin 68, New Serief). SaTp^M of mUk were collected once each week through the entire ^Zn ?«?« fK? herd which gave milk richest in fat !nd 'Zto" "hTSe HhSj fZTwo h^eT? -^ ^ti ^^' '^""'•*«« resultssecured from e^h of these two herds during the season were as follows : Herd giving milk poorest in fat Herd giving milk richest in fat Average per cent, of fat in milk. Average percent, of casein in milk. Pounds of casein for one pound of fat in milk. 0.66 0.6S These results show that the milk poorest in fat contained a trifle more aisein for each pound of fat in milk ; but. for all pnSiil pur- g>8e8. the results may be regarded as shoeing uniformityTSe rdL toon of fat to casein in factory mUk from different herdi Our averages for the milk poorest in fat and for the mUk richest mfatarepractjcally thesameas those of the Geneva pooreTtTd richest milk ; their tests cover one day of evi^ry week thSJut^e S^n and our tests cover the fimt wik of May and of j5ne the eonclusions drawn from their results and fr«i n„« V4s --m- viz., that the poorest milk contains more casdn f ©reiS MulTrof 16 Table showing relation of fat in milk to yield of cheese. Date. Fer«bnt. of fat in milk. -ids Oi. 4; in 800 pounds of milk. ■?ounds of g.-*jn cheese made from 300 pounds of milk. Ratio of fat to green cheese. L ■ fjune 4 May 7 June 6 ', May 2 .June 8 3.080 8.198 3.194 3.482 3.664 9.240 9.679 9.582 10.446 10.692 28.26 27.60 29.76 27.76 31.00 1:8.0 1:2.8 1:8.1 1 : 2.6 1:2.8 Total 49.539 144.26 1:2.9 rJune 6 IMay 7 H -jMay 2 Juue 8 .June 4 8.656 3.686 3.899 4.000 4.338 10 966 11.066 11.697 12.000 13.014 .S2.76 29.26 29.76 32.60 33.76 1:2.9 1 :2.6 1:2.6 1:2.7 1:2.6 Total 58.781 168.00 1:2.6 From the milk having more casein for each pound of fat, more cheese for each pound of fat would be expected, than from the milk having less casein for each pound of fat. What are the facts ? fifteen hundred pounds of milk L., containing an averag^ of 3.302 per cent of tat or a total of 49.539 pounds, yields 144.25 pounds of green cheese, being 2.9 pounds of cheese for each pound of fat. The same weight of milk H , containing an average of 3.919 per cent of fat or a total of "^8.731 pounds, yields 158 pounds of green cheese, being 2.6 pounds of cheese for each pound of fat. Under exactly similar conditions of handb'ng, the rich milk yields 13f pounds more cheese than the poor milk, but the poor milk makes j^g of one pound of cheese more for every pound of fat than does the rich milk. Suppose L. and U. to represent two patrons, each supplying 1,600 pounds of milk. L.'s milk yields 144.25 pounds of cheese and H.'s milk 158. Then, if tiie oheebe nets 9 cents, patron L. should receive 144.25 x 9 or $12.98 ; and H., 158 x 9 or $14.22. Had these patrons been paid according to weight of milk alone, each would have received equal sharea In all, 302.25 pounds of cheese were mode, netting 9 cents a pound, 302.25 k 9 » $27. 20 would be divided equally, each patron receiving $13.60. Accordingly, patron L., snpdlying the poor milk, would he paid 62 cents too mu