No. 6. 



DEPARTMENT OF AGRICULTURE. 



935 



composition of the cheese made from those milks, the conditions of 

 manufacture being the same: 



These figures show that in cheese made from poorer milk, the 

 cheese contains in 100 pounds more watei- and more paracasein 

 and less fat. As the milk grows richer in fat, the fat in the cheese 

 increases in proportion to water and paracasein compounds. Hence, 

 it is very clear that the composition of cheese is dependent upon 

 the composition of milk, provided, of course, the cheese is made in 

 a normal manner, so as to avoid excessive losses of fat. 



(2.) In Skim-Milk. — I«i what respect does cheese made from normal 

 milk differ from that made from milk which has had more or less 

 of its fat removed? First, let us see in w'hat way removal of 

 fat from milk affects the composition of the milk. We will illus- 

 trate by taking milk containing 4 per cent, of fat and 2.50 per cent, 

 of casein, and remove from the milk varying amounts of fat. The 

 results are indicated in the following table. We assume here that 

 we simply remove fat without any other constituents: 



With additional removal of fat from milk, the fat m milk decreases 

 constantly, while we represent the casein that remains as being the 

 same, though in actual practice it would increase a little. While 



