176 TWENTY-FIFTH ANNIVERSARY REPorT. 
case of milk containing normally 4 per ct. of fat. For the sake of 
simplicity we assume that the percentage of casein remains constant, 
but in reality it would increase slightly. 
TasLe [X.— Errect oF REMovING Fat From MiL_K Upon Its ComposiTIOoN. 
—————_—_—— SS |~SSSSS=—=—=—=—==—SS———qqqq5SqqSSSSSSSSSq 
| 
Fat z ye 
removed) left in . Ratio of 
from 100| 100 | ,C4Seim | “fat to 
pounds | pounds | 727 ™™*- | casein, 
of milk. | of milk. 
Lbs. Lbs. Lbs. 1 
INOrpiry all ermal ye tees sa acne cence ed etre eee eee 0.00 4.00 A5{0) 1.60 
Perma e Agra is Bijan he acaae pater asl eae esas ole ar Tey ae 0.50 3.50 2.50 1.40 
Mi nists ses csce eiranag aera cts eae oe Meet ete tere a terernts 1.00 3.00 2.50 1.20 
by Bet de SPAN, eee ncetane a cae tans SERUM IGee eae Ieee 150 2.50 2.50 1.00 
: ee een eee Seen 1. 200: | <2 27007) a oeBt 0.80 
ef ys OT aN ete Se Ne ee I NRE UR a AE 2.50 1.50 2.50 0.60 
Lag Str Sin el oe WI oy Sh a ars eli iS memati en | 3.00 1.00 2.50 0.40 
sf Sef otreta: S sau Rok ht dare CAROLE Rade ho ae ESO oie eee 3.50 0.50 2.50 0.20 
g Sa Sie tae OTe eh ee Ee co eae 4.00 0.00 2.50 0.00 
The figures below give the essential composition of the green 
cheese made from normal and skimmed milks, as based upon the 
data contained in Table IX. 
TABLE X.— EFFECT OF SKIMMING MILK ON CoMPOSITION OF CHEESE. 
SooooOOOOoOoOowo‘xmyqoanouunaqoqoQO0Oaom0DS eS 
| | 
| | Ratio of 
Bates |aaebat Casein | fat to 
|removed | left in | p43, | com- | Water | casein 
from 100 100 ches | pounds in | com- 
| pounds | pounds e: in | cheese. | pounds 
of milk. | of milk. | cheese. in 
cheese, 
| | 
Lbs." | Lbs. Perrin Pervet..\\ erate i: 
Normal milk and cheese........| 0.00 | 4.00 37.3 22.5 Sone 1.56 
Skim-milk and cheese.......... [oe Ea) 3.00 31.4 26.2 |  3%.4 1.20 
iy i ale gt ea PN RG NS: 2.50 | 1.50 19.0 | 3! 3G 44.4 0.60 
4 SEI LON eae Pua Siet0). |pas Oise) ee 37.0 50.7 0.20 
ee 
In the case of skim-milk cheese found in the market, the per- 
centage of moisture was found to be 55; of casein, 36; and of fat, 
about 3. 
(3) In case of milk containing added cream.— Addition of cream 
to normal milk produces upon the composition of cheese an effect 
opposite to that of skimming milk; that is, it increases the propor- 
tion of fat in cheese in relation to the other constituents. 
am LA ‘ b “ ashe 
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