MILK AND YIELD OF CHEESE 



203 



which is only another way of saying that the per- 

 centag-e of fat and of casein increases with advance 

 of lactation, (p. 166). 



Before leaving this phase of the subject, it will 

 be found interesting to compare the ratio of cheese- 

 producing solids and whey-solids in milk varying 

 considerably in percentage of fat. From the figures 

 in the following table, it is very strikingly shown 

 that in normal milk rich in fat a very much larger 

 proportion of the milk-solids goes into cheese and 

 correspondingly less into whey, than in the case of 

 milk poorer in fat. 



CHEESE-PRODUCIXG SOLIDS AND WHEY SOLIDS IN 



RICH AND POOR MILK 



DISTRIBUTION OF MILK CONSTITUENTS 

 IN WHEY AND CHEESE 



Having learned what the principal losses of 

 cheese-producing solids are, we will next show by 

 illustrations in what amounts the different constit- 

 uents of milk are divided between whey and 

 cheese in cheese-making. The following results 

 are based on average losses of milk constituents.. 



