. Dairy farming. Dairying; Cattle. 192 DAIRY FARMING. far as 400 miles, but generally within a 50-mile radius. Some of these factories have the capacity of forty average-sized local creameries. The cream received is usually sour and too old for the best results in butter making. However, by skillful methods of handling, in the way of pasteurizing and neu- tralizing the cream with lime water, it is possible to make a fair grade of butter. This type of creamery is most common where the producers of cream are widely scattered so that a local creamery cannot obtain sufficient raw ma- terial. Under
. Dairy farming. Dairying; Cattle. 192 DAIRY FARMING. far as 400 miles, but generally within a 50-mile radius. Some of these factories have the capacity of forty average-sized local creameries. The cream received is usually sour and too old for the best results in butter making. However, by skillful methods of handling, in the way of pasteurizing and neu- tralizing the cream with lime water, it is possible to make a fair grade of butter. This type of creamery is most common where the producers of cream are widely scattered so that a local creamery cannot obtain sufficient raw ma- terial. Under these conditions the Fig. 63. — Butter print. The centralizer Creamery serves a useful rectangular print sells best. purpose, but where the SUpply of cream is sufficient a local factory is to be recommended. 181. Cheese Making. This important industry is carried on most extensively in Wisconsin and in New York. In 1909 these two states produced over 79 per cent of the total product in this country. The milk of about 850,000 cows is used for this purpose in the United States and the value of the product is nearly 50 million dollars annually. Only about 3 per cent of the cheese is made on farms. Milk for cheese making must be well cared for. This requires a fairly liberal supply of milk within a small area. On the average 10 pounds of milk are required for 1 pound of cheese. Common American Cheddar, which is the most common kind, contains about one-third water, one-third fat, and one-third casein. In the process of cheese making the milk is coagulated while it is in a perfectly sweet condition by the addition of rennet extract. Rennet is a substance obtained from the wall of. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Eckles, C. H. (Clarence Henry), 1875-1933; Warren, George F. (George Frederick), 1874
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectdairying, bookyear191
