be considered as being any expression of the average milking for all the cows
in these various parts of the country, as of course, the Control Associations
embrace the better class animals, the feeding of which, too, has been carried
out in accordance with the most rational methods. In round numbers, the milk
production of Sweden is estimated at somewhat more than 3 milliards of kilo-
^ T h e uses to which the milk is put. The milk is used for human food,
for rearing and fattening calves, for rearing pigs, and for manufacturing butte
and cheese; a small quantity is exported, chiefly in the form of cream, which
is sent to Germany. Of the by-products obtained in the manufacture of butter
and cheese — skimmed milk and whey — a small quantity is used for the
mnW°- of serine (dried milk or milk-meal), caseine, and lactme;’the greater part
goes to calves and pigs; a part of the skimmed milk is made use of as food for
human beings. Only approximate estimations can be given of the amounts of
milk employed for each of the above purposes. The amount of milk taken for
direct consumption and culinary purposes is estimated, from some general^observations,
as amounting to 0‘5 kilogram daily, per head o f the population
which, for the whole country, gives a consumption of a little more .than 1
milliard kilograms per annum. Only a s m a l l amount, of milk - about 10
million kilograms per year — is used for calves and pigs The amount .o
milk employed in the manufacture of butter and cheese would, thus, amount
to 2 milliards kilograms yearly.
Plan o f Co-operative Dairy.
The Dairies. In 1910 there were in Sweden 1 416 dairies, 550 of.whicjj
were co-operative dairies, 475 company dairies, 278 manor-farm-, and
manor-farm milk-purchase dairies. The co-operative system has. gained its gn*
est number of adherents in the -south and north of the country, wh l e j
Central Sweden the dairy companies and manor-farm dairies are predo
In the southernmost Ians — the two Skane Ians, and those of >
Blekinge, and Southern Kalmar, there were, at the date given, no less than A
co-operative dairies, the dairy companies’ establishments numbering only K I J |
the manor-farm-, and the manor-farm milk-purchase dairies together coming
no more than 35. In the Norrland Ians — those of Norrbotten, VasterM
■ten, Vasternorrland, and Jamtland — there were 104 co-operative dairies, and
ionly 14 dairy companies’- and 12 manor-farm- and manor-farm milk-purchase
»dairies. If, on the other hand, we glance at Central Sweden, we find in a
»single lan- -— that of Skaraborg — 209 dairy companies’-, and 59 manor-farm-
land manor-farm milk-purchase - dairies; as against only 29 co-operative dairies,
limd the. three 1 Ians that come next to Skaraborg in point of milk-production
- those of Ostergotland, Sodermanland, and Stockholm — have 78 dairy com-
ipaniesffo and 96 manor-farm- and manor-farm milk-purchase dairies, and only 43
■co-operative dairies. The size of the dairies varies considerably. In the fore-
lir.ost rank come the dairies in Malmohus Lan, with a daily average of 8 000
| kilograms o f milk, the figures varying between 3 400 kilograms for the
■smallest co-operative dairies, to 22 000 kilograms for the largest. The least
[mount of milk handled by the dairies is found in Vasterbotten Lan, where
the daily average is only 400 kilograms. The value of the dairy-buildings,
|etc., shows the same variations; in Malmohus 'Lan the average value of the
[»-operative dairies is 37 565 kr., and in Vasterbotten only 3 920 kr. The total
(quantity of milk weighed on receipt at the dairies in 1910 was 1 149 219 973
■ kilograms, - of which 136 969 685 kilograms were sold as unskimmed milk.
»Somewhat more than 1 milliard kilograms of milk were, therefore, used in
ttlte dairies for the manufacture of butter and cheese. Butter alone was made
I 1' 845 dairies; fat-chisese alone was made at 327 dairies, and both butter and
¡.cheese were made at 20.8 establishments.
I The manufacture of butter. Butter still occupies the first place among
! dairyproduct's, and its manufacture constantly increases, amounting in 1900
Bo 26 114 018 kilograms,- in 1905 to 27 999 409 .kilograms, and in 1910 to
¡33 938 444 kilograms. Butter-making is carried on most extensively in Skane
■and Halland, the production of butter at the dairies in these two Ians amounting
in 1910 to about one-half of the quantity made at all the dairies of
jh e country. Among other Ians where the manufacture of butter is carried on
[e ry extensively may be mentioned those of Ostergotland, Skaraborg, Soderman-
liana, and Vastmanland.
I The butter is produced from - cream obtained by skimming the milk, this
process, nowadays, taking place almost exclusively by means of the separating-
j-system;m one or two places, where skimmed milk can be sold at a high price
for direct consumption, the ice-method is still employed. The majority of the
separators m use are Alpha-separators, which can be had in three different
■zes, skimming 1 000, 2 000, and 3 000 kilograms of milk per hour respectively,
skimming as close as to 0 ‘07 %, of fat in the skimmed milk. As a rule
P 6 m]Jk 18 Pasteurized, - either the pure milk (helmjolken) before skimming,
p i else the cream and the skimmed milk separately. Pasteurizing is not,
9 s S f | obligatory by law, but efforts are at present being made to
■ave such a law passed in Sweden, too. In connection with the process of
» l l eUnZMgi -here is emPloyed ™any places, and especially and very gene-
f y m Malmohus Lan, the regenerative system, whereby a part of the warmth
Bold 8 milk is utilized for the purpose of preparatorily heating the
Rutter -Nearly all the butter produced here' is the so-called sour-cream
Bended r W' , s y T a t sm° r)> which is obtained by submitting all the cream in-
Lf j .. 01 B e .™aking of butter to a souring-proeess, produced by the bacteria
t>f lacti -V , H I pmT>°se there is very generally employed a pure culture
■laced p" ! ■ ?ter*a’ the activity, of which is preserved by the culture being
L s day m a fresh preparation of thoroughly pasteurized skimmed milk;
¡The sourf M B again’ butter-milk is used as the souring preparation or starter.
6 .0° m ng 0± the cream takes place, as a rule, at a low temperature (1 1—
I D '} and the cream w h ich -is thus set on the one day for souring ought
*~U3i7o. Sy>edm u