19 



cent of fat in milk hy 1.1 and the per cent of casein hy'IJ^; add the 

 two products thus obtained (reference No. 5, ]>. 470). 



8. Losses of milk constituents in the inanufacture of cheese. — In 100 

 pounds of milk about S3 poimds of water ^^o into whey and alonjjj with 

 it most of the albumin and suo:ar and soluble ash. The losses of fat 

 and casein require special consideration. 



(a) Loss of fat. — The amount of fat lost in whey in cheese making 

 varies from 0.20 to 0.50 and averages 0.88 ])()uiul of fat for 100 pounds 

 of milk. The amount of fat lost is practically independent of the 

 amount of fat in milk, as shovv^i by the following table (reference 

 No. 7, p. 214): 



Examples under paragraph 6, page 18: 



(1) How much green cheese can be made from 22,433 pounds of 

 milk containing 4 per cent of fat? How much ripened cheese? 



(2) If a cheese maker should make from 1,000 pounds of normal 

 milk, testing 3i per cent of fat, 75 pounds of cheese, how much cheese 

 per pound of milk fat would there be? How would you account for 

 such a yield of cheese ? 



Example under j)aragraph 7, page 18: 



A sample of milk contains 4 per cent of fat and 2 A per cent of 

 casein. How much green cheese should be made from 1,000 pounds 

 of such milk? 



Example under paragraph 8, above: 



(1) A cheese maker makes into cheese 10,000 pounds of milk con- 

 taining 3.7 per cent of fat. He produces 1,000 pounds of cheese con- 

 taining 35 per cent of fat. (a) How many pounds of fat have been 

 lost? (b) How much fat per 100 pounds of milk? (c) What per- 

 centage of fat in the milk is lost ? 



The old belief that all fat in milk over 3.5 per cent is inevitably lost 

 in cheese making is fully disproved. The loss of fat in cheese making 

 occurs mechanically. The fat globules on the cut surfaces of the curd 

 are disengaged from these free surfaces and go into the whey. Fol- 

 lowing are some of the conditions that increase loss of fat in cheese 

 making: (1) Any condition that interferes with complete coagulation 

 by rennet, such as dilution with water, presence of preservatives like 

 salt, formalin, etc. (2) Abnormal composition of milk, in which the 

 casein is abnormally low in comparison with fat. (3) Jarring or 

 stirring milk after rennet coagulation has commenced and before it is 



