
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 m vacuum
in the exsiccator invented by M. Ekenberg. The product _ obtained m this way
is ground to coarse grains, then dried, and finally ground into fine meal. Serine
factories exist at Halsingborg 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. Irfr-MlO,
there were 8 such caseine-factories in Sweden, viz., at Svalov, Eslov, lien,
Vasteras, Hallsberg, Mjolby, Skara, and Lidkoping. BuUer-milk is mostly employed
for fattening pigs. Whey is also mostly used for-the same purpose, but a
not unimportant part is employed, in Jamtland especially, m 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 1
a few days’ drying, is ready for use. Pure milk-sugar can also be produce«
from whey; an impure product, raw milk-sugar, is obtained by boiling down the
whey to crystallization, and afterwards refining it. There are two jgmaUI
milk-sugar factories . at Hbrby, in Skane, and at Bjorketorp, in Vastergotland.
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 put;
pose of adding easily digestible albumen to the food. Such a product Pr°toM
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. ^ I
The measurement, payment for, and judging of the milk. In most dairies f e
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,
a number of dairies the milk is still paid for only by, measure, but nowadays
regard is also paid to the percentage-ef fatty mattercontained by the mflM
During the last few years, too, growing importance has been paid to the quaUy,
of the mill-, and special milk-testers have been appointed at, severafplacesj
for the purpose of having the milk judged impartially. Several dairies hgH
united to form Milk Testing Associations, with testers common to the n «
dairies The first Milk Testing Association was formed m Sodermanland »
1907 since which date similar associations have been estabhshed m vanoffi|
parts’ of the country. The aim of these associations is stated, in the regulation
for that in Sodermanland, as being to carry out regular and exact exammatio
of the milk supplied to the dairies, in order that the quality of the milk d
be thereby improved, and also to determine regularly the percentage of fatty- ma
contained by the milk, so that not only the dairies, but also the suppliers mw
be able to obtain fully reliable and impartial information with regard to ®
matters. The testing of the quality of the milk is made by means of sme r
and tasting, by determining the amount of foreign matter contained, and also by
the so-called reduction-test, which gives an approximate estimate of the quantity of
micro-organisms contained by the sample of milk. The results of this examination
can occasion remarks, warnings, reductions in price, or a refusal to'accept the milk
supplied, all in, accordance with special regulations. The tests for the fat-per-
centage, which form the basis of the calculation of the price of the milk, is
usually carried out by means of Lindstrom’s butyrometer, which has proved
very suitable for testing large quantities of milk.
Trade mark fo r choicest Swedish butter, placed on the barrels and paper
(The rune mark).
Trade in dairy produce. Milk and cream. In all the larger centres of
|populatioih| in Sweden, the communal authorities have had regulations issued
regarding the sale of milk, with the demands of milk-hygiene more or less
tstrietly applied, and often with a minimum limit for the percentage of fat.
[Some) amount of milk and cream is exported to Denmark and Germany; the
[export of cream to Germany, especially, ought to be profitable as long as
rthere is no „duty, on it; butter, however, has to pay duty. Butter. The
home butter-market is protected by a duty of 20 ore per kilogram. The
principal aim of this duty is to prevent in some measure the import of cheap
Siberian butter, and in this way it serves to-protect the home production of
| farm-butter” and of margarine. At present the greater part of the butter made
p the dairies is exported. The amount of this export, and the share taken by
various countries since the beginning of the present century can be seen bv
Table 27. t
, The export is principally via Gothenburg, Malmo, and Halmstad. The butter
[exported via Malmo is sent for the most part by the Skane Butter Export As-
Table 27. Exports of Butter, by Destination
Year
T o t a l e x p o r t e , by q u i n t a l s , t o P e r c e n t a g e
England Denmark Germany Other
countries Total England Denmark Germany Other
countries Total
f o o o .
1902 .
1904 .
1906 .
1908 .
1910 .
: 1912 .
- Nnt*
1 0 5 7 3 7
9 8 8 7 6
1 0 1 8 9 8
1 0 7 3 4 0
135 694
163 057
159 288
8 5 7 4 7
101 014
9 3 0 0 3
53 899
44 966
5 0 925
4 4 0 4 7
117
146
207
371
488
2 901
8 332
27
513
593
380
429
616
700
191628
200 549
195 701
161990
181577
217 499
212867
55-18
49-30
52-07
66-26
74-73
74-97
75-01
44-75
50-37
47-52
33-27
24-76
23-41
20-74
0-06
0*07
0-11
Q-23
0-27
1-88
3 9 2
O o i
0 2 6
0-30
0-24
0-24
0-29
0-33
100
100
100
100
100
100
t I--------------- I v ^ I ^ ! V ÖU I 1A0W0
Wter°1904An altereii -arrangement of the respective statistics also influences the figures