20 



completed. (4) Cutting; curd where too soft. (5) Violent, careless, 

 and rapid motions of knife in cutting curd. (6) Heating curd too 

 rapidly or to too high temperature. (7) Piling curd too nuich. 

 (8) Putting curd to press too warm. (9) Too rapid application of 

 pressure in hoop. (10) Fermentations that produce floating curds 

 or excessive acidity or that dissolve any casern. Experiments bearing 

 on these points will be given later in their appropriate connection. 



(6) Loss of casein in cheese making. — The casein lost in cheese mak- 

 ing is lost mostly in the form of fine particles of coagulated paracasein, 

 which pass through the strainer when the whey is removed from the 

 curd. This loss is not entirely avoidable, but is made greater by care- 

 lessness or violence in cutting curd and in subsequent handling, by 

 agitation while drawing off whey, and by imperfect strainers. Any 

 condition that interferes with the complete coagulation of the milk 

 casein by rennet causes loss of casein. The average loss of casein in 

 cheese making is 0.10 to 0.15 pound for 100 pounds of milk (reference 

 No. 3, p. 92). 



9. Distribution of milk constituents of 100 pounds of nnilk in whey 

 and cheese. — The following table illustrates what becomes of the con- 

 stituents of milk in the operation of cheese making : 



10. The relation of composition of milk to composition of cheese in 

 the case of nx)rmal milk. — Milk rich in fat as compared with milk poor 

 in fat produces cheese containing more fat in proportion to water and 

 paracasein compounds. The composition of cheese depends on the 

 composition of milk, provided the cheese making is normally done. 

 The following table illustrates these statements in the case of freshly 

 made cheese : 



11. The relation of composition of milk to composition of cheese in 

 the case of skimmed milk. — The removal of fat from milk reduces the 

 amount of fat in relation to casein, since only a little casein is removed 

 with fat. The effect of skimming milk is illustrated in the case of milk 



