If the total population of the United States is figured at 100 million and the difference between the exports and imports found and added to the total production, it shows that the average person must consume about three and one-half pounds of cheese in a year.
In the past few years there has been considerable demand for more of the foreign cheeses, such as Camembert and Roquefort.
+307. Introduction of cheese-making into new regions.+--The manufacture of Cheddar cheese is being encouraged in new regions, in the Alleghany Mountains, in Virginia, West Virginia, North Carolina, Tennessee and in the western states. There has also sprung up a considerable demand for the lactic acid group of cheeses, especially Neufchâtel and Cottage, so that while the cheese industry may decline in certain sections, the total production will probably increase. In the proper locations or sections, the cheese industry has a very bright future. The development of the skimmed-milk cheeses will undoubtedly be given considerable attention in the next few years.
N. Y. Dept. Agr. Bul. 54, The Dairy Industry in New York State.
N. Y. Produce Rev. and American Creamery. Vol. 34, No. 3, page 108. Vol. 37, No. 16, page 684. Vol. 37, No. 16, page 666. Vol. 37, No. 9, page 411. Vol. 33, No. 11, page 482. Vol. 36, No. 23, page 1078.
Wis. Exp. Sta. Rept. 1897, pages 113-149.
Canadian Dept. Agr. 1915, Report of the dairy and cold storage commissioner.
Dominion of Canada, Census and Statistics office, Rept. 1915.
In connection with marketing, a certain amount of testing of the products should be practiced, to determine exactly the results and grades of products. This includes the testing of the whole milk, whey and cheese for fat, the milk for casein, and the cheese for moisture. In factories in which the milk is bought on the fat basis, it is necessary to test each patron's milk for fat. If there is a cheese-moisture law in the state, it is necessary to test for moisture. The whey should be tested to learn the loss of fat in the manufacturing process and to ascertain whether the losses have been reduced to the minimum.
+308. The fat test.+--The test commonly used to determine the fat in milk is known as the Babcock. The principle of this test is as follows: Fat exists in the form of very small globules. Because the fat globules are lighter than the other milk constituents, under the influence of the force of gravity most of them rise to the surface. There, mixed with the other milk substances, these globules form a layer of cream. Babcock found that by adding to the milk sulfuric acid of proper strength and temperature, the casein, the milk-sugar and the albumin are decomposed and the sticky quality of the milk is destroyed. The acid does not decompose the fat but leaves it free to come to the surface of the mixture. Under centrifugal force, this fat is quickly brought to the surface. By using a known quantity of milk and having a scale graduated in percentage of the amount of milk, the percentage of fat can be determined. Fig. 69 shows the necessary equipment.