174 TWENTY-FIFTH ANNIVERSARY Report. 
TaAsLe VI.— DistriBuTION oF MILK CONSTITUENTS IN CHEESE AND WHEY. 
———EEaaa=aPeaEeEeEeEeoeoooouooooooUoooeoooeEEoEoEEEIIyyyyyrrrgegyrQQrrrrSSS—S——S—— eee) 
. Sugar, 
Water. Milk- Fat. Casein. |Albumin.jash, acid. 
solids. ate 
Lbs. Lbs. Lbs. ib iaKy Lbs. Lbs. Lbs. 
IMI We oh oc ras o tere Tate 100 * 87.00 13.00 4.00 2.50 0.75 Bato 
WRT E Mea cks iavctens ateveevarees 89.35 83.00 6.35 0.30 0.10 0.70 5.25 
MOTE ESCih cpcin! sis, uske axe aust 10.65 4.00 6.65 3.70 2.40 0.05 0.50 
[ | 
(9) The comparative cheese-producing efficiency of milk rich in 
fat and milk poor im fat.— An examination of Tables I and II sug- 
gests that milk rich in fat contains cheese-producing solids in greater 
proportion than it does whey solids. In other words, the milk- 
solids in rich milk, pound for pound, are more efficient for cheese- 
production than in poor milk. This is demonstrated by the data 
contained in the following table: 
TABLE VII.— CHEESE-PRODUCING EFFICIENCY OF MiILK-SoLIps IN RICH AND 
Poor MILKs. : 
SS 
Cheese- | Whey Total 
maling:||. solide: s| <ohdsuniee ee 
Fat in | solids | (sugar, | form of ae af 
ToTaL SOLIDS. milk. | (fat and | albumin,) cheese- ae o 
casein) |ash, etc.)} making aie 
in milk. | in milk. | solids. 
Per ct. Peria.\ Perict | seer ct Per cts Permcr 
ANAT Ort 28 Rly A en eh oe coe as Ne aOR ee oe 3.00 OO Stal 6.44 43.8 56.2 
CARE: | IS AAR Sek ee ede areca are atte dict cay Coto pec Eee 3.50 5.97 6.44 48.1 by ES) 
WS RQ Noe rear ciar aba veuthelle Rie ateree Raised Peter recone 4.00 6.60 6.66 | 49.8 50.2 
THe una moe ect athe ace See ee 4.50 7.46 | 6:30} 54.2 45.8 
IC TIC EIN Pree cr Poeke ny aie Cees Bic oben he 5.00 8.14 6.49 55.6 44.4 
VA GAS yi Si tae ia scale ates RA Sy 745) 8.35 6.59 95.9 44.1 
The data in Table VII show that in milk containing 3 per ct. of 
fat, only 43.8 per ct. of the solids are available for cheese-making, 
but in milk containing larger amounts of fat, larger proportions of 
milk-solids go into cheese until, with milk containing 5 per ct. of fat, 
about 56 per ct. of the milk-solids is available for cheese-making 
and only 44 per ct. constitutes whey solids. Taking the average of 
our several hundred experiments carried on under. cheese-factory 
conditions, we find that, of the milk-solids, about 49.5 per ct. is 
lost in whey, while 50.5 per ct. is recovered in cheese. 
