21 



containino; normally 4 per cent of fat and 2.50 per cent of casein (ref- 

 erence No. A, p. 94). 



i'ounds of 



fat 



removed 



from 100 



pounds of 



milk. 



Pounds of 



fat left in 



100 pounds 



oi milk. 



Pounds of 



casein in 



milk. 



Pounds of 



casein for 



1 pound of 



fat. 



Ni)rnial iiiilk.. 

 Skimiiifd milk 



Do 



Do 



Do 



Do 



Do 



Do 



Do 



0.00 

 ..50 

 1.00 

 1..50 

 2.00 

 2.50 

 3.00 

 3.50 

 4.00 



4.00 

 3. .50 

 3.00 

 2.50 

 2.00 

 1.50 

 1.00 

 .50 

 .00 



2.50 

 2.50 

 2. .50 

 2.50 

 2.50 

 2.50 

 2.50 

 2.50 

 2.50 



0.63 



.71 



.83 



1.00 



1.25 



1.67 



2.50 



5.00 



.00 



The fij^iiros below jj^ive the ])ractical composition of green cheese 

 made Irom normal and skim milks: 



Pounds of 



fat 

 . removed 

 ; from 100 

 ' pounds of 

 { milk. 



Pounds 

 of fat 

 left in 



100 

 pounds 

 of milk. 



Per cent 



of fat 

 in cheese, 



Per cent 

 of water 

 in cheese. 



Per cent 

 of para- 

 casein 

 com- 

 pounds 

 in cheese. 



Normal milk and cheese 0. 00 



Skim milk and cheese i 1-00 



Do 2.50 



Do 3.50 



4.00 



3.00 



1.50 



.50 



37.3 



31.4 



19.0 



7.3 



35.2 

 37.4 

 44.4 

 50.7 



22.5 

 26.2 

 31.6 

 37.0 



12. The relation of composition of milk to composition of cheese in the 

 case of milk containing added cream. — Addition of cream to normal 

 milk produces upon cheese the opposite effect from skimming — that is, 

 increases the proportion of fat in cheese in relation to water and para- 

 casein compounds (reference No. 3, p. 94). 



13. Standard of composition for whole-milk cheese. — Cheese properly 

 made from normal milk rarely, if ever, contains less than 32 per cent of 

 fat. Of the total solids in cheese (fat, paracasein compounds, and 

 ash) not less than 50 per cent should be fat (reference No. 3, p. 95). 



14. Composition of whey. — The composition of whey varies accord- 

 ing to the composition of the milk from which it comes and also accord- 

 ing to conditions of cheese making. The following table illustrates 

 extreme variations in cheese-factory whey: 



The amount of lactic acid in whey varies greatly, according to the 

 time the determination of acidity is made. The acidity of whey when 



