96 Report of the Chemist of the 



The facts which are embodied in the foregoing table indicate 

 the same difference of actual money value between the richest 

 and poorest milks that we observed before. The value of one 

 pound of milk-fat is one-half of one cent more in the poorest 

 than in the richest milk. 



5. The Effect of Removing Fat from Different Milks to 

 Make Cheese of Uniform Composition. 

 There is still another way in which these milks can have the 

 cheese-making power of their fat made uniform. As milk grows 

 richer in fat, there is more fat in proportion to casein. Instead 

 of adding casein to make up the deficiency, we can remove fat 

 and thus make the relation of fat and casein uniform. By sep- 

 arating a certain amount of milk and returning the skim-milk to 

 the unseparated portion, we can easily remove the excess of fat 

 relative to casein in any rich milk. The milk thus treated will 

 make cheese of exactly the same composition as the poorer milk 

 and the fat removed can be made into butter. In the following 

 table, we give in column 2 the amounts of fat remaining in the 

 milks, after enough fat has been removed to make the amount of 

 casein equal 0.70 pound for each pound of milk-fat. In column 3 

 we state the amounts of fat to be removed and in column 4 the 

 approximate amount of milk to be separated in 100 pounds in 

 order to remove the fat desired. We state also the amounts of 

 butter made from the fat removed, and the value of such butter at 

 18 cents a pound. In column 7 we give the amounts of cheese 

 made from the milks after the desired amounts of fat have been 

 removed. In column 8 is stated the value of the cheese at 8^ cents 

 a pound and in column 9 the total value of cheese and butter. 

 In column 10 we give the value of each pound of milk-fat, cor- 

 responding to the values given in column 9. 



