196 SCIENCE AND PRACTICE OF CHEESE-MAKING 



milk, the larger will be their amount in whey. The 

 matter of losses of fat and casein we have already 

 treated. The amount of acid in whey varies 

 greatly, depending largely on the time when the 

 determination of acidity is made. When the whey 

 is removed from the curd, the acidity (equivalent 



FIG. 35 — DISTRIBUTION OF MILK CONSTITUENTS IN 



CHEESE AND WHEY 



From 100 pounds of milk, we obtain '10.6 pounds of cheese and 89.4 pounds of 

 whey. The cheese contains 3.9 pounds of water, 3.7 fat, 2.4 casein, 0.4^ salts and 

 albumin and 0.2 sugar. The whey contains 83.1 pounds of water, 5.25 sugar and 

 salts, 0.28 fat, 0.10 casein and 0.67 albumin. The lower part of the diagram shows 

 amount and composition of cheese. The remainder is whey (water and whey- 

 solids.) 



to lactic ax:id) varies from 0.16 to 0.18 per cent, and 

 this amount increases to the end of the cheese- 

 making process. The whey, when it first separates 

 from the curd, shows less acidity than the milk 

 from which it comes, because the whey does not 



