File:Some particulars about dairying in the Netherlands, for the members of the British dairy farmers ass. Excursion May 1911 (1911) (14785056765).jpg

Identifier: cu31924003118654 (find matches)
Title: Some particulars about dairying in the Netherlands, for the members of the British dairy farmers ass. Excursion May 1911
Year: 1911 (1910s)
Authors: British dairy farmers' association
Subjects: Dairying
Publisher: The Hague, Van Langenhuysen bro
Contributing Library: Cornell University Library
Digitizing Sponsor: MSN

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456 Butter made 185,5 tons 215,5 tons Cheese made 386,5 tons 316,5 tons Revenue from butter £ 19.541 £ 22.880 „ „ cheese £ 8.538 £ 5.655 Expenses £ 2.883 £ 3.300 The milk is delivered to the creamery twice daily, and is immediatelyon receipt weighed and sampled. One part of the milk is separated witha separator working 2—3000 Liter per hour. The other part is cooled till about 12 centigrades and collected in largebasins of about 2000 liter, where it is left for 12 hours. The cream whichhas risen to the surface is taken off and the partly skimmed milk, soobtained, is used for cheesemaking. The cream is pasteurised at 80—85 centigrades and then after it hasbeen cooled till about 15 centigrades, and after adding some pure culture,brought in the cream ripening apparatus. The ripening of the cream takesabout 20 hours, during which period the temperature must be watched. Atthe end of this period the cream is churned. The butter milk and the whey are returned to the farmers. 56
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57 EDAM CHEESE MAKING. The name Edam cheese is derived from the name of a small town inthe province of Northholland. It has the shape of a ball and is made inthree sizes. The ordinary small ones weigh 2 kilos, the commissie (com-mission) cheese, four kilos und the middelbaar (middlesized) six kilos. Originally Edam cheese was made exclusively at the farms twice a day.Now however it is only made once a day, in the morning, and in mostcases the milk is sent to the factory to be worked up into cheese. Thesefactories are as a rule established by co-operative organisations, who takethe milk of members only. As a rule they are not large, handling on anaverage about 175,000 gallons of milk with an output of nearly 70 tons ofEdam cheese per annum. The farmers bring the milk in the morning andthe whey is returned to them after it has been kept for one or two days,to skim off the cream. Prom this cream whey butter is made for homeconsumption. As a rule the farmer keeps the evening milk overnigh

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