MILK AND YIELD OF CHEESE 



195 



casein that thus passes into the whey averages about 

 o.io pound for 100 pounds of milk. 



In some cases of badly contaminated milk, casein- 

 dissolving ferments may cause more or less loss of 

 casein. 



FIG. 34 — COMPOSITION OF MILK, SHOWING PROPORTIONS OF 

 WATER AND DIFFERENT SOLIDS. THE NUMBERS REP- 

 RESENT POUNDS IN 100 POUNDS OF MILK 



COMPOSITION OF WHEY 



The composition of whey (Fig. 35) varies ac- 

 cording to (i) the composition of the milk from 

 which it comes, and (2) the losses of milk constit- 

 uents due to conditions attending the operations 

 of cheese-making. It is obvious that the larger the 

 percentage of sugar, albumin and soluble salts in 



