SWISS DAIRY FACTORIES.

Ashburton Guardian, Volume V, Issue 1448, 5 January 1887, Page 3

SWISS DAIRY FACTORIES.

1 I Txporlence has proved that the most profi able use to which milk can m pcineral he applied la to convert it into choeae. Ii mountainous countries the average pijco of mtlk, whe" cmaorued by tha farmer's household or K'ven to young «t.ool<, is aboat one si-u. or five centimes, per quatt ; converted ititi cheeso. 'het quantity of raiik would repro^ent double the price, or two sous ; of? on 11 ro 13 o utimeß, per quart \ farmer bains but one or two cow* oannot mike the p ofi abo Swiss olio»ve c» l>d Urtiyere, which neo-tasiutpa for each operation at lenst tifry o* fifty-five gallona of frrsh milk. This explains why In BwHz Hand ao-operate che. se-f trmlng tg a necp-slty. There are abopt3ooo farmer* hiw'ng euoh 2 • co*a and above, and 30.000 whi hare butone. Naturally, tbe latter lend their cow as » conlingert tn the nnmmer herd, daly receiving a pro rata dividend oat of thn altlraate eh»«Ba saW<s ; that i* t" any th« one oow farmer obtains 11 or 13 centimes, inet-ad of five, p«r quart of D»ilk by tho Ba>«o!ation principle. The cherse factory Tente a * afficif nt extent of monn am pasture to feed the number of «tock composing tie aamraer herd. Each owuer ot a milch cow i« cedlted with a mean a^er^ge yield of milk from the anlnvil, In NoveraVer, when the ohofiso manuf^ctur.-d during t'"© Rammer •a tho mounrftioß h"B been sold by the 8oo;« v y and all expenses dedacted, the \ p ■■■> n<a are proportionately divided It Is rare'y that t^e psanant receives a share leai than the mnlronm price I 1 centimes p« qaart- for h's cowa 1 mi)k, ot douhl* what be would wrcure if we kinor on hie coount. The AeßooiaMons manufacture throe kinds of ohe»ne— rich, demi-rich and poor as »'■) roKor, vkimmed milk, •n! sugar. Tiie first qvaHty of chees* II prepared from the wh< le ro'lk tho ■< cond from » whole morning's milk, p'^B the party skimmed of tho eve ; and 'be third is made fro;a oreacned milk a'one. The removed cre*m U ennvertod into but'er. Morning a< d ev-'nin? the cows them--B»lves oome to r© milked and Afterwards diapnr«e to feed. The raonn'ain dairy Is very slmpl« bat fitted up to tre«t economically 300 quarts of mi'k daHy f>r cheose'or butter, and to preserve tbii* ill sent to thft Oorobar market, The cheese is transported nther on a slight ■ledge or on tho backs of men. The mean a-erage weight of oheoee, In shape and extent reo»lH^e the head of a big drum, v*rien f rnm 06 t^> 881' •. Till lately tho shanty-dairieß had piggerie- m their vicinity, bo that the pigs could consume tho whey Thin wnngeinent has ceased to exist ainie tho whey is being boiled down for *ugar. Ench quart of whr>y containn about onesixth of an ounce of sugar of milk, In tho unrefined nttfe thiß sugnr sells for half a fraiio per lb, A special factory retries it, and tho chemiHts purchase all 'hat r> an be supplied Tho Swiss race of cattle are eminently adapted for their native raoun•a'n pastures; they are remarVaMe for their docility, and, one m tempted to a'most add, intelligence These raild q i] ul i ties are the ootcome of tho patu'al k ndn<-FB with which they are treated by their carrttaknvß, nnd the scrupulous olennhheflß to wlrc-h they nre subject* If the Arab loves his maro, the Swics is not liehind iniiffcction for hie cow' Switzerland turo% out annually 8000 tons of cheese, which t presents a value of some £1.400 000. Tn order to put >m find to intermeluiries bptween the farmor and the consumer, a society was formed m Mv house, n lar/?« manufacturing town m Alsace, for the nale of fresh milk Tho re«ult has been a remarkable rucco'r all round. The society reneiyes about 11,000 qunrts of milk dully, and sells on itn average 8500 quarts. The milk unso'd jg converted into butter or cheese ; two pounds of butt r ar« qbtftiiied from 25 quarts of milfc* formerly one-third m re milk was required to produce this quantitj, and the economJcal difference is attributed solely m cnusing the cream to ripe by a very low tempera ture The greater the cold — relatively — to whirh the milk is subjected, the more cream is -thrown up, nnl the more butter th.c latter yields. M. Tweiful's experiments corroborate this Ho tested 200, quarts of freeU milk, of which 100 were

, allowed to rest 12. and the other 24 hours hu 1 jcoted to var oos temperatures A' 46'^eaC the umouiit of ccdanj yi^'ded w-m 1( and 14£ qunrtn ronpemivn/y ; at 4f-deg , 13£ ani 12^ ; and at 79 depreos 5k nn ; j 6 quurts. Tims «-i tompotiiture of 35 I do^roes causes nearly tu'o thirds mon : cre.im to he throv.n up than when th* , feui pfrat uro is tnoro than doubio. Di Moxhlet atteata ilv t there is i diffcenci of 6 percent m ronit of r chr ofa be( vyeet tlio iiiht and tho last milk taken ftom f , cow henco. (1 histirips " Oi* "drippiugH* are oold for tbe übo ''f wepkly indivi< 7 uali at throe times tho price oi ordinary :ni!k