612 



The irregular variations in the proportion of casein and albumen lost were prob- 

 ably due to variations in the conditions of manufacture. 



When the amount of casein and albumen in the milk was nearly the same as t»r 

 greater than the auif>unt of fat, the loss of fat was least. When the amount of fat 

 became considerably greater than the amount of casein and albumen, then the h>s8 

 of fat increased, t'omparatively large projxirtions of casein served to hold the fat 

 more completely in the cnrd, as would be expected. 



The amount of fat in the milk appeared in no way to have any inlluence on the 

 amount of casein and albumen lost in the process of manufacture. 



Influence of corupoiii I ion of milk on compoxHion of rliieie. — The pr<)])ortiou of fat in 

 the cheese showed a tendency to increase, but not uniformly, whru the amount of 

 fat in the milk increased. There were about 24 pounds of fat in IW jioundsof clieese 

 made from the skim milk, while 100 pounds of the <heese made from the milk richest 

 in fat contained about 4.5 ])ounds of fat. * * - 



Milk containing less than 3 per cent of fat would, on the basis of these experi- 

 ments, make cheese containing less than 30 per cent of fat. Such cheese would be 

 below the standard required by law in Wisconsin. * " * 



The fat exercised a greater influence on the composition of the cheese than any 

 other constituent of the milk. 



There appeared to be no i-elation bi-tween the amount of casrin and albuni*-n in 

 the milk and the amount of casein an<l all>umen in 100 pounds of cheese. » »■ * 



'Ihe i>roj)ortion of casein an<l albnmen in cheese de)tei»<ls ujion the amount of casein 

 and albumen relative to the amount of fat in the milk and not u])on the amount of 

 casein and alliumen taken alone. 



Infliirnce of conipoHition of milk on ifield of vlirese. — In the experiments described in 

 this bulletin, the increase in the yield of cheese was <lne to increase of fat more than 

 to any other constituent of the milk. » » « 



The yield of cheese increased when the amount of fat in the milk increased, but 

 not nniforndy so. 



In three experiments the incrcase<l yield of checsi- was wholly due to inrrcase of 

 fat in the milk, while in the other experimeutfl the increased yield was mainly due 

 to increase of fat in milk. 



In several experiments the amount ofcastin and albumen in tin- milk exercised no 

 influence whatever upon the increase (d" yield, while in the otlu-r cases its inflnem-e 

 was small as compared with that of the fat and even less than the iDfluence of the 

 water retaine<l. 



Comparixoii of Ihi' Cheddar ami Kiirrrd-rityd procei>»es. — In one case, when the milk ron- 

 tained about 4 per cent of fat, the i)rop(ution of fat lost was the same in both ]troc- 

 esses; in the other ca.se, when the milk contained lu-arly 5 per cent of fat, the loss of 

 fat was less in the Cheddar ]irocess. 



In one case the loss of casein and albumen was 3 prrrtut less in the Cheddar j>roc- 

 essthan in the stirred-cunl jtrocess, while in tin- other <ase the loss by the Cheddar 

 process was 7 to 9 per •■enf h-ss than in theslirred-curd process. The causes of these 

 iliftorences were jiroliMldy due to variations of conditions not in aii\ way related to 

 the processes. 



The cheese nuide by the Cheddar proce.ss contained a larger proportion of wat^r 

 and a correspondingly smaller i>roportion of fat than the cheese made by the stirred- 

 cnrd process. 



No influence appeared to be exerted in regard to the propctrtion of ca,sein and 

 albumen in the cheese. 



In both trials the Chedilar jtrocess made a larger amount of nuirketable cheese, 

 producing 1 pound more of cheese from 100 pounds of milk than did the stirred curd 

 process. 



In the two ixperiments in which comparison was made, no ditVcrence in any 

 respect could be noticed that could be attributed to diftereuce in the rennet extract 

 used. 



