94 KlOl-OKT UF 'I'lIlO ClJKMlSr OF TIUC 



general average, we find that in milk containing 3 per cent of 

 iat, there is 2.10 per cent of casein, while in milk containing 4 

 per cent of fat there is 2.40 per cent of casein. Now, if the 

 richer milk contained as much casein for its fat as does the poorer 

 milk, the milk containing 4 per cent of fat would contain 2.80 

 per cent of casein instead of 2.40 per cent. Now, is there any 

 practicable way by means of which we can add casein to the 

 richer milk, so that it will contain 2.80 pounds of casein for 4 

 pounds of fat? We need only to add a certain amount of sepa- 

 rator-skim-milk according to the amount of casein contained. In 

 the table below we have indicated in column 4 how much casein 

 it is necessary to add to 100 pounds of each milk in order to make 

 the cheese-producing power of each pound of milk-fat the same 

 in all milks. In column 5 we state the number of pounds of 

 separator-skim-milk, containing 2.25 per cent of casein, that 

 should be added to 100 pounds of milk to furnish the increased 

 amount of casein given in column 4. The yield of cheese from 

 100 pounds of these casein-fortified milks is given in column 7; 

 and in column 8, the increased yield of cheese due to the casein 

 added. Allowing 8| cents a pound for the cheese and deducting 

 the cost of the skim-milk added, at the rate of 12 cents for 100 

 pounds, we obtain in column 11 the money values received from 

 the cheese produced. In column 12 the value is given for each 

 pound of milk-fat. 



In the case of each milk, after receiving the added casein in 

 the form of skim-milk, there are 0.70 pound of casein for each 

 pound of milk-fat, and 2.85 pounds of cheese are made for each 

 pound of fat. 



