The Comparative Value of Milk for Cheese and Buttermaking. 979 



thougli containing sliglitly less casein, the total return is not reduced 

 in the same proportion, because a cheese rich in fat will contain 

 more moisture than one which contains less fat. 



The following tables give the data on which Professor Van 

 Slyke's opinions were based : — 



Table Showing Relation of Fat to Casein in Normal Milk. 



Table Showing the Relation of Fat in Milk to Yield of Cheese. 



Another erroneous impression that has held the minds of cheese- 

 makers is that in the case of rich milk all the fat over a certain 

 percentage is lost in the whey, but this is clearly refuted by the 

 results of a further series of experiments by Professor Van Slyke, 

 and embodied in the following table, which have been confirmed by 

 other investigators : — 



Table Showing Amount of Fat Lost and Recovkued in 

 Making Cheese. 



From the above it will be seen that only in the case of No. 8, 

 which was milk abnoi-inally high in fat, namely 6'49 per cent., was 

 there any material difference in the amount of fat lost or saved in 

 milk with the fat varying from 2-35 to 4*8 per cent. We have no 

 explanation of the cause of the increased loss in the case of the rich 

 milk in this instance, but the probability is that the bulk of the milk 



