Carl Linnaeus, The Lapland Journey, translated by Peter Graves (Edinburgh: Lockharton Press, 1995), p. 80.

Lycksele Lappmark, 05/06/1732, ¶370:

Reindeer milk is excellent for cheese since a large quantity of cheese can be got from one churn of reindeer milk. For that reason, those who own cows often mix it together with cow’s milk and that way they get much more cheese than they would otherwise.