| OCR Text |
Show Answer by Prof. T. E. Woodward, A. C. U. The value of milk for cheese baking bak-ing depends upon the amount of fat and casein which it contains. The composition of cheese is rough'y one-third one-third casein, and one-third water. Thc larger thc percentage of fat in thc cheese thc better thc quality, so Jersy milk is better than Holstcin milk for chccsc-making if only thc quality of thc product is to be con-fidcrcd. con-fidcrcd. Thc market, however, docs not distinguish between cheese made f i om thiiifcinilk and that made from y nch milk, consequently thc matter o; difference in quality is, as yet, of no commercial importance. Jersey milk contains, on an avcrago, of about 5 per cent fat and 2.9 per cent casein, and for each pound of fat contained there can be manufactured 2.58 pounds of cheese. Ho'stcin milk ill contain, on the average, about ,V5 per cent fat and 2.3 per cent casein, case-in, and for each pound of fat contained con-tained there can be manufactured 2.70 pounds of cheese. Holstcins and Jcr- m seys will yield about the same amount , . of fat in a year. Suppose that a Hoi- I stein and a Jersey each gave 250 rounds of fat in a year (a very icon-fervativc icon-fervativc estimate), thc Holstcin milk for each pound of fat, yields .12 pounds more cheese that that from the Jersey. In the course of a year this would amount to 30 pounds of cheese in favor of the Holstcin. Thi i why the Holstcin breed is properly proper-ly considered to be thc best for .sup plying mi'k to a chooso factory. |
