Part 15

We will begin with the composition of milk. From hundreds of German analyses, ranging from 81.30 to 91.50 parts of water, we take a fair average analysis, which we think will do justice to the mixed milk of our best cheese factories:

Water 87.18 Caseine 4.21 Albumen .55 Fat 3.24 Sugar 4.21 Ash .60 ----- Total 99.99

WHAT IS TAKEN OUT BY CHEESE MAKING.

Now, in making cheese, what follows? We ought to secure all the caseine, but we do not quite. There is a small waste. We loose all, or nearly all, of the albumen. We leave in the whey most of the sugar, if we do not convert it into acid before getting rid of the whey, in which case we may have an injurious amount of the acid in the curd, besides dissolving and washing out nearly all the ash, which is composed of phosphates, principally of iron, magnesia and lime. These are changed into lactates, leaving the phosphoric acid free--not a very good food for anything but rats. We ought to save nearly or quite all the ash--the phosphates. But by the ordinary process of cheese making, these are nearly all lost, as is shown by the analyses of whey, which probably accounts for the low estimate in the popular mind of the value of cheese as food, it being rated at one-half the value that it would have were the phosphates all retained. But, four-fifths of the nitrogenous and muscle-making material has been removed, and also nine-tenths of the fat, which is heat producing and some say furnishes motor power. We have retained in the cheese 5.84 of the 12.82 parts of solids, leaving 5.98 parts, 4.21 parts of which are sugar and not wanted in the cheese, or, at most, only a fraction of it. We leave less than one part of the albuminous and caseous matter, which is the most valuable, and only one-third of one part of fat. So there is less than one part of solids left besides sugar, and the rest of the whey is water.

COMPOSITION OF WHEY.

What is whey, then, but sweetened water, using sugar of a very low sweetening quality, with a fraction of albuminous matter and ash in it? Again, by the so-called "sweet" process, which retains all, or nearly all, the phosphates in the cheese, the whey is made still poorer by analysis. Only the sugar and a fraction of the albuminous matter, not coagulated by rennet, is left in the whey; and the amount of sugar in milk varies considerably, ranging, in a large number of German analyses, from 3.0 to 5.48 per cent. of sugar. But let us more closely examine the composition of whey. An average of eighteen analyses made by Voelcker is as follows:

Water 93.02 Nitrogenous matter .96 Fat .33 Ash .70 Sugar } 4.99 Lactic acid } ----- Total 100.00

POOR STUFF.

Thus it is very plainly to be seen that whey is poor stuff to feed, even in its best estate. It has some value to mix with other foods, if used sweet; but when the sugar has all turned to acid, and the phosphates have become lactates, leaving the phosphoric acid free, the whey is abominable, and can be used only in small quantities and with great care. It ought not to be fed to young animals with tender stomachs, and does older animals no good.

CRUELTY TO ANIMALS.

All this corresponds with general observation and experience. The most intelligent dairymen with whom we are acquainted do not consider sour whey worth drawing home. It is cruel to feed sweet whey to any animal exclusively. Even a hog, which has made its growth--and no animal can more fully extract the nutrihealth while actually growing fat on sweet whey. The portion of less than one per cent. of albuminous matter prolongs, rather than sustains life. That is to say, the hog will not starve to death quite so quick if fed whey as it will without it. The sugar accumulates in the system as fat, while the hog is slowly perishing of inanition. But if it is thus cruel to feed it alone to full grown animals, it is doubly so to feed it to young and growing animals--as pigs and calves--the necessities of the lives of which demand tissue-making material as well as life-sustaining. If whey is used, let it be fed sweet, and always with some kind of dry nitrogenous food, as bean meal, oil meal, pea meal, clover, etc. But, with the acid system of cheese-making, it is impossible to do this. The whey is decomposed before run into the whey-vat.

CONTENTS.

PREFACE 3-4

HISTORICAL--In Asia; Among the Jews; In Southern Europe; In America; Figures from the Census; Growth in Thirty Years; Product per Cow and per Capita; Home Consumption vs. Exports; Forms of Milk Consumption; The Private Dairy vs. the Factory 5-12

CONDITIONS--Pastures; Water; Winter Food; The Stable; Shelter; The Dairy House; Cleanliness; The Herd. 13-17

DAIRY STOCK--Points of a Milker; Dutch-Friesian; The Jersey; The Guernsey; The Ayrshire; The Shorthorn; The Devon; The American Holderness; Inbreeding; Swiss; Polled; Hereford; Common Stock 18-34

BREEDING DAIRY STOCK--Selection; Coupling; Care 35-39

FEEDING STOCK--Carbonaceous and Nitrogenous Foods; What is Carbon? What is Nitrogen? Compounding Rations; Per day and per 1,000 lbs. Live Weight; Sample Rations; Fattening Rations; Working Rations; Digestibility of Foods; Elements of Foods; Ensilage; Remarks 40-52

HANDLING MILK--Keep Quiet; Regularity; Keep Down the Foul Odors; Keep Out the Dirt; Let Out the Cows; A Lick of Meal; Care of Milk; Composition of Milk; Deterioration of Milk in the Udder; Do Fats Expand Before Congealing? Effects of Falling Temperature; Cooling and Airing; Protection from the Hot Sun; Treatment of Night's and Morning's Milk; Receiving; Testing; Bad Milk; Weighing; Keeping Milk 53-66

BUTTER MAKING--Deep Setting and Water Cooling; Effect of Too Low Cooling; Buttermilk Flavor; Shallow Setting and Air Cooling; Oxydizing Cream; Skimming Milk; When to Skim; Churning; Temperatures; What Makes the Butter Come; When to Stop Churning; Working; Salting; Salt as a Preservative; Packing Butter; Preparing the Package; Closing the Package; Storing; Style of Package 67-80

CHEESE MAKING--Duty of Patrons; Unreasonable Expectation; Guarantees; Heating; Coloring; Setting; Other Details; Keep the Temperature Even; Cutting; Cut Fine; "Cooking;" Drawing the Whey; Salting; Putting to Press 81-91

ACID IN CHEESE MAKING--Analysis of Milk; What the Cheese Maker Does; What Ought to Be; Theory and Practice 92-95

RENNET--Soaking in Whey; Tainted Rennet; Curing Rennets; Age an Advantage; Saving Rennets; Selecting Rennets; Wholesale Preparation; Excluding Air 96-101

CURING ROOMS--Temperature; An Example; Moisture in Curing; Better Cheese Can Be Made 102-106

WHEY--Composition of Milk; Composition of Whey; Poor Stuff; Cruelty to Animals 107-110

Apparatus & Supplies

FOR

CHEESE FACTORIES, CREAMERIES AND DAIRIES.