No. 6. 



DEPARTMENT OF AGRICULTURE. 



639 



tween the dividends of A and B should be not less than |7.50 for 

 each cow. That gross injustice is inevitably done, when milk is 

 paid for bj the weightof-niilk method, must become too obvious to 

 require further discussion. 



72. Calculating Dividends on Milk-Fat Basis at Cheese Factories. 



In section 4G, p. G()2, details were given, showing how to calculate 

 dividends at creameries when payment is made on the basis of the 

 milk-fat. The same method applies in all details to the calculation 

 of dividends on the milk-fat basis at cheese factories. 



73. Composition of Whey. 



Whey varies in composition according to tlie composition of the 

 milk from which it comes and also according to the conditions of 

 manufacture employed m cheese-making. The following table gives 

 the extremes and average of composition of whey, as found in New 

 York State cheese factories: 



cm 



si 



X! 

 5 



o 



Per cent, of water 



Per cent, of total solids 



Per cent, of fat 



Per cent, of casein 



Per cent, of albumin, .. 



Per cent, of sugar, 



Per cent, of lactic acid. 



93.04 

 6.96 

 0.36 

 0.10 

 0.72 

 4.00 

 0.20 



93.57 

 6.43 

 0.23 

 0.15 

 0.90 

 4.50 

 0.25 



92.48 

 7.52 

 0.55 

 0.05 

 0.45 

 3.50 

 0.16 



In comparison with skim-milk and buttermilk, we notice in whey 

 a smaller amount of casein and a little more fat. Whey may be 

 used as food for calves and pigs, but is better used when sv>'eet and 

 in connection with other foods. The feeding value of whey has been 

 estimated to be about seven cents per 100 pounds. It is a good plan 

 to sterilize whey in the whey-vat and keep the vat as clean as pos- 

 sible. 



74. Composition of Cheese. 



We have already studied to some extent the variations found in the 

 composition of cheese and the causes of these variations, as they 

 are related to the composition of milk and conditions of manu- 

 facture. In the table following, we will give the average composi- 

 tion of cheese in the green condition and the same when ripened in 

 condition for consumption: 



