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ANNUAL REPORT OF THE 



OfE. Doc. 



in the normal milk the casein is very much below the fat in quantity, 

 the casein gradually becomes nearer in amount to the fat until 

 they are equal, after which further removal of fat steadily reduces 

 the amount of fat below that of casein. These? changed relations 

 are shown in the last column. In normal milk, there is for one 

 pound of fat less than two-thirds of a pound of casein. When 

 1.5 pounds of fat have been removed from the milk, the amounts of 

 fat and casein in the resulting skim-milk are just equal, or as one 

 to ooe. After taking out 3 pounds of fat from 100 pounds of milk, 

 we have left in the resulting skim-milk two and one-half times as 

 much casein as fat, and, with the removal of 3.5 pounds of fat, the 

 remaining skim-milk contains five times as much casein as fat. 

 We have already seen above what elTect this has on the composi- 

 tion of cheese made from such milk. The casein and water rapidly 

 increase in the cheese, while the fat decreases. The tabulated fig- 

 ures below give the practical composition of cheese made from some 

 of the milks represented i« preceding table: 



(3.) In Milk Containing Added Cream. — The addition of cream to 

 normal milk has, both upon the milk and the cheese made from it, 

 an effect contrary to that produced by removing fat from milk. 

 The greater the amount of cream added to normal milk, the greater 

 will be the proportion of fat, both in the milk and in the cheese 

 made from it, and the less in proportion will be the caseio and 

 water in both the milk and the cheese. 



69. Composition of Milk in Relation to Quality of Cheese. 



It has been well established that the relation of fat to casein in 

 milk governs, to some extent, the commercial quality of the cheese, 

 other conditions being the same. How closely dependent quality 

 of cheese is upon the relation of fat to caseio in milk we cannot 

 say in all cases. Starting with extremes, we knov; that the char- 

 acter of skim-milk cheese, which is mainly casein and water and 



