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iii. rural husbandry.
form quality is obtained, and that there is less of the risk always attached to
the manufacture of cheese. In many dairies the method has now been adopted
of giving the cheese, before its removal to the curing-room, a coating of
melted parafine, which diminishes the loss during curing and storing and
also makes the work of keeping the cheese clean and free from mould easier.
This diminution of loss being one of great economical importance, the method
in question will probably come more extensively into use.
The utilization of the by-products. The by-products obtained in the
manufacture of butter and cheese — skimmed milk, buttermilk, and whey — are
utilized in many different ways. Skimmed milk is employed as food for
human beings, for the rearing of calves, for manufacturing cheese, and in
margarine and margarine-cheese factories, and also for making milk-preparations; the
greater part is employed, however, for the rearing and fattening of pigs. The
most important milk-preparations made from skimmed milk are serine and
caseine. Serine is obtained by drying the milk at a low temperature in vacuum
in the exsiccator invented by M. Ekenberg. The product obtained in this way
is ground to coarse grains, then dried, and finally ground into fine meal. Serine
factories exist at Hälsingborg and Ystad. Caseine is obtained by souring
the skimmed milk, after which the curdled caseine is separated from the whey,
washed in water, and pressed. The ready-pressed caseine is bought from the
dairies by caseine-factories, which dry it and grind it to fine meal. In 1910,
there were 8 such caseine-factories in Sweden, viz., at Svalöv, Eslöv, Flen,
Yästerås, Hallsberg, Mjölby, Skara, and Lidköping. Buiter-millc is mostly
employed for fattening pigs. Whey is also mostly used for the same purpose, but a
not unimportant part, is employed, in Jämtland especially, in the manufacture
of whey-cheese (Sw. mesost). Whey-cheese is obtained by boiling the whey
down to an almost solid, somewhat doughy mass, which is moulded and, after
a few days’ drying, is ready for use. Pure milk-sugar can also be produced
from whey; an impure product, raw milk-sugar, is obtained by boiling down the
whey to crystallization, and afterwards refining it. There are two small
milk-sugar factories at Hörby, in Skåne, and at Björketorp, in Västergötland.
Attempts have been made at many places to prepare a relatively cheap product,
rich in nitrogen, intended to be employed in baking, cooking, etc., for the
purpose of adding easily digestible albumen to the food. Such a product, "proton",
consisting of soda-caseine, was made for a time at Hamra, near Stockholm, but
the manufacture has been abandoned on account of the slight demand.
The measurement, payment for, and judging of the milk. In most dairies the
milk is weighed and is expressed in weight (kilograms), but capacity-measure
(the liter) is the one most employed in retailing milk to home consumers. At
a number of dairies the mille is still paid for only by measure, but nowadays
regard is also paid to the percentage of fatty matter contained by the milk.
During the last few years, too, growing importance has been paid to the quality
of the milk, and special milk-testers have been appointed at several places
for the purpose of having the milk judged impartially. Several dairies have
united to form Milk Testing Associations, with testers common to the various
dairies. The first Milk Testing Association was formed in Södermanland in
1907, since which date similar associations have been established in various
parts of the country. The aim of these associations is stated, in the regulations
for that in Södermanland, as being to carry out regular and exact examinations
of the milk supplied to the dairies, in order that the quality of the milk may
be thereby improved, and also to determine regularly the percentage of fatty matter
contained by the milk, so that not only the dairies, but also the suppliers may
be able to obtain fully reliable and impartial information with regard to these
matters. The testing of the quality of the milk is made by means of smelling
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