Report 2 vols

and

A third method, which has not been long in use, in this country, is employed in a limited number of factories, consists in restoring to the skim milk used, the fat removed in the cream by the addition of as much clean animal fat, manufactured from beef suet, as it will absorb. After coagulation the excess of fat floating on the surface is skimmed off. The amount to be added cannot be determined precisely beforehand, since the quantity taken up by the curd is so variable-the percentage contained in the cheese obtained, according to analyses, made at Cornell University, ranging from 18 to 25.9 per cent. This oleomargarine cheese, as it is called, is considered superior to skim cheese; though, according to comparison of the two varieties of skim cheese mentioned, this quality cannot depend wholly upon the larger proportion of fat present. With one exception the styles of cheese found in the markets in Europe are not imitated in this country. In one place in the State of New York limburger cheese is manufactured very nearly according to the process as carried on in Europe. It contains a large portion of water-43.67 per cent. and about 30 per cent of fat.

The materials employed in the three methods already noticed, and the by-products resulting, with a statement of their composition, are given in the list in connection with the principal products.

The whey butter exhibited is obtained from the whey resulting from the manufacture of whole milk cheese which always contains a considerable proportion of fat. It it asserted that this fat may be removed without affecting the feeding value of the whey. While the quality of this butter for table purposes is far inferior to the samples of Jersey butter, and factory butter, exhibited along side, this difference is not revealed by chemical analysis.

As miscellaneous products there are exhibited specimens of Borden's condensed milk and whey oil. The latter is prepared from whey, and is used for oiling the cheese in the curing room.

For more detailed description of the process the reader is referred to Professor Caldwell's article in the Monthly Report of the Department of Argiculture for May and June, 1876.

Materials illustrating the manufacture of dairy products.