. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. JUDGING CHEESE. 283 Professor Boelokcr, with a view to arrive at certain results, has analysed the milk of a healthy cow at different periods of the day. The ])rofessor found that the solids of the evening's milk (;5 per cent.) exceeded those of the moruiug's milk (10 per cent.), while the water contained in the fluid was diminished from Si) per cent, to 80 per cent. The fatty matter gradually increases as the day progresses. In the morning it amounts to 2| per cent., at noon 3
. Dairy farming : being the theory, practice, and methods of dairying. Dairy farms; Dairy plants; Milk plants. JUDGING CHEESE. 283 Professor Boelokcr, with a view to arrive at certain results, has analysed the milk of a healthy cow at different periods of the day. The ])rofessor found that the solids of the evening's milk (;5 per cent.) exceeded those of the moruiug's milk (10 per cent.), while the water contained in the fluid was diminished from Si) per cent, to 80 per cent. The fatty matter gradually increases as the day progresses. In the morning it amounts to 2| per cent., at noon 3J per cent., and in the evening 5J per cent. The practical im- portance of this discovery is at once ajjparent; it develops the fact that while IG ozs. of morn- ing's milk will yield but ^ oz. of butter, about double the quantity can be obtained from the evening's milk. The casein is also increased in the evening's milk from 'Z^ to 2f per cent., but the albumen is diminished from ^Vu per cent. tf> tVo per cent. Sugar is least abundant at mid- night {-i-i per cent.) and most plentiful at noon (4| per cent.). The percentage of the salt undergoes almost ni) change at any time of the day. Judging Cheese. This is a matter which, when well done, in- volves great nicety, patience, and system, par- ticularly where the samples are numerous. The following formula may be found useful:— Scale of Points Jor Judijhiij Cheese on a Basis of a Total of 100 as Perfection. DeFINITIOV of roSITIVE QUALITIES. Flavour —Agreeably, nutty, buttery, fine and full. Keeping 15.—Preservation, inclination to slow changing, retention of good qualities. Quality 20.—Mellow, salv)', pasty, flaky, stoky, rich, soluble, melting on the tongue. Texture —Solid, close, firm, compact. Colour 10.—Pleasing, natural; not appearing artificial, even. Mahe 15.—Includes all not included under other points, as 100 use of rennet, proper manipulations, ripening curd, salting, pressing, curing, perfect ri
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