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New York AGRICULTURAL EXPERIMENT STATION. . 177 
4. THE COMPOSITION OF MILK IN RELATION TO THE QUALITY OF 
CHEESE. 
Assuming that the best conditions of manufacture are uniformly 
observed, the following statements have been generally found in 
our experience to hold true: 
(1) Cheese made from milk containing added cream is superior 
in flavor and texture to that made from ordinary normal milk. 
(2) Cheese made from normal milk is superior in flavor, texture 
body, and keeping quality to cheese made from skimmed milk. | 
(3) Cheese from skim-milk is made to contain a larger than 
normal amount of moisture in order to imitate the characteristic 
body of cheese made from normal milk, due largely to the fat. 
(4) Skim-milk cheese is made to contain so large an amount 
of moisture, in order to imitate the texture of normal cheese, that 
it dries out very rapidly after being cut. 
(5) Skim-milk cheese, on account of its abnormally large moist- 
ure content, will acquire disagreeable flavors more easily and 
quickly than will normal cheese. 
(6) Market prices of cheese made from normal milk recognize 
its superiority in comparison with cheese made from skim-milk, 
and the market also recognizes differences in the quality of cheese 
made from different grades of skim-milk. 
Il.. THE COMPOSITION. OF WHEY AND OF CHEESE. 
The extensive experiments in cheese-making carried on by this 
Station have furnished a mass of data regarding the composition 
of whey and cheese. These subjects have been already touched 
upon incidentally in connection with the subjects previously dis- 
cussed. It is desirable, in addition, that a comprehensive summary 
should be presented, embodying more fully the results of our work. 
I. THE COMPOSITION OF WHEY. 
The composition of whey varies according to (1st) the composi- 
tion of the milk from which it comes, and (2d) the losses of milk- 
constituents due to conditions present in the operation of cheese- 
making. It is too obvious to need further elaboration that the 
larger the amount of sugar and albumin in milk, the larger will be 
their amount in whey. The question of losses of fat and casein in 
whey are treated elsewhere (pp. 172, 173) and does not need fur- 
ther discussion here. 
The amount of acid in whey varies greatly, depending largely 
