194 SCIENCE AND PRACTICE OF CHEESE-MAKING 



losses of fat. The conditions of cheese-making have 

 to be varied under such circumstances so as to make 

 the best of a bad matter and obtain as good a product 

 as possible in respect to texture, body and flavor. 

 Such variations from the usual conditions of cheese- 

 making cause extra losses of fat (p. 124). 



(17) The making of cheese from milk containing 

 too much acid results in unusual losses of fat, if the 

 conditions are varied so as to obtain the best product 

 possible from such milk (p. 122). 



(18) Milling at too high a temperature, or too 

 rapidly, or with dull knives, or feeding to mill too 

 fast, or allowing the curd to become matted after 

 milling, — any of these conditions increases loss oE 

 fat. 



The losses of casein in cheese-making. — The 

 larger portion of the casein lost in cheese-makin;^ 

 appears to be in the form of fine particles of the 

 coagulated casein (paracasein), which pass througU 

 the strainer when the whey is removed from th i 

 curd. These fine particles can readily be seen by 

 letting a pail of freshly drawn whey stand until the 

 curd particles settle. If the whey is then carefully 

 poured from the pail, a noticeable quantity of finely 

 divided curd can be seen at the bottom of the pail. 

 This loss does not appear to be entirely avoidable, 

 but is needlessly made greater ( i ) by carelessness 

 or violence in cutting curd and in subsequent han- 

 dling when the curd is still soft; (2) by agitation 

 while removing the whey from the curd; (3) by 

 imperfect strainers; and (4) by any condition that 

 interferes with the complete coagulation of the 

 milk-casein by rennet (p. 24). The amount of 



