CHEESE MAKING.
Skim-milk cheeses are manufacted in places where butter is the main obj-ct in the dairy. Some very in^erestinii- experiments in Cheddar cheesemaking, made in an English dairy by Mr Proctor, under the guidance of Dr Voeleker, are worthy ot notice: — 1000 •■aliens <>f milk produced Bcwt of cheese, worth £28 : the same quantity id' milk, parti:. l - y skimmed, yielded 6'cwt L'qrs 161 b cheese, worth £19 18 4d, and Hcwt of bilttor, worth £7, equal £2G" 18 4d; a third 1000 gallons, skimed, produced 6cwt 241 b of cheese worth £i 5 10s Bd, and 2^-cwt of butter, wnrth £14, equal £29 10s 8d ; lastly a fourth 1000 gallons partly skimmed, skimmings added to the balance of the whole milk, gave £7 15s 4d worth (3cwt 121 b) of skim milk cheese, and £16 12s Gd worth (4cwt 3 qrs) of rich cheese, equal £27 7s lOd Comment is needless. — Exchange.
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Bibliographic details
Feilding Star, Volume III, Issue 86, 3 April 1883, Page 3
Word Count
154CHEESE MAKING. Feilding Star, Volume III, Issue 86, 3 April 1883, Page 3
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