178 TWENTY-FIFTH ANNIVERSARY REPORT. 
on the time the determination of acidity is made. When the whey 
is removed from the curd, the acidity (calculated as lactic acid) 
may vary from 0.10 to 0.15, and this amount will be increased up 
to the end of the cheese-making. Fresh whey shows less acidity 
than the milk from which it comes, because the whey does not con- 
tain the calcium casein of the milk, this compound by itself showing 
a considerable apparent acidity. The percentage of sugar in whey 
depends upon the time when the whey is tested, the sugar decreas- 
ing in amount as it is changed into lactic acid. In the following 
table we give a comprehensive statement of the results obtained in 
the analysis of whey: 
TABLE XI.— Composition oF WHEY. 
Least. Greatest. | Average. 
Per ct. | ‘Per et. | Per ct. 
Withers ss eo ctoigh one ea Coe eine Pore oar saat: ae 92.48 | 93.57 93.04 
TPOUAISOLAS AR ole a ota he can Sones neces ae 6.43 pay” 6.96 
2, Be ane en I Sater te Teeth see Re ie Dok AE ees 0.22 0.55 0.36 
ASCII er ast re ie a cd DO SI I EC oe eae 0.05 0.15 0.10 
AMT Baas Tia on a See eral don Sec kere rte | 0.65 0.90 | 0.74 
Suvarlactic-acid and asha fe .pfo see te oeteee eashe o e 5.39 6.43 5.76 
———— E 2 ts 
2. THE COMPOSITION OF NORMAL FACTORY CHEESE. 
In addition to the facts already discussed in connection with the 
relation of composition of cheese to composition of milk, we will 
present a comprehensive tabular summary of our experimental 
results and will also consider in more detail how a cheese made 
from whole milk can be distinguished by its composition from a 
cheese made from milk that has been skimmed, whether much or 
comparatively little fat has been removed. We will give also a 
statement of the average of composition of ripened cheese. 
TasltE XII.— Composition oF CHEESE MAbE FRoM NorMAL Factory MILK. 
eee Eee 
IN GREEN CHEESE. 
Least. Greatest. | Average. 
Per ct Per ct. Per ct. 
MAYEN TS obey NPRM Sg Oat imi yf DRO ree Sri ERTS Rs ey a ea ea 32.69 43.89 | 36.84 
TP OPAL SOMES. Sone e ae ora ce aie starts Stee acre aeons che SPORE Ore 56.11 67.31 63.16 
1 ET pa eR pan en ee POL ene a CN OR ee EEE ee oe See 30.00 36.79 33.83 
Soiicie nottat SS en eae SS FR A elo 27.50 32.29 29.33 
Nitrogen (casein) compounds Baten Teste Ca Rae at Che cea EERE 20.80 2OsuL 23.72 
Atcha cid? 6tG. cence fc ee eee roe eT nea yee Sie ity 7.02 5.61 
Ratio of fat to nitrogen (casein) compounds.......... : EE g 1.60 1.42 
Percentage of total solids consisting of fat............ 50.39 56.83 53.56 
Percentage of total solids consisting of solids-not-fat . . . 43.17 49.61 46.44 
oOo ———————————— eT 
Ror 
