220 SCIENCE AND PRACTICE OF CHEESE-MAKING 



salt in cheese; it therefore inckides milk-casein and 

 ash constituents. (2) The average amount of fat 

 lost in cheese-making is taken as 9 per cent of the 

 milk- fat and, consequently, 0.91 of the milk-fat is 

 calculated as being in the cheese. (3) In using the 

 factor 1.58, the cheese-solids are calculated to an 

 equivalent amount of cheese containing 37 per cent 

 of water. This method has been supposed to give 

 more accurate results than any of the preceding 

 methods. 



The following objections to the method suggest 

 themselves : ( i ) It involves the accurate determina- 

 tion of the specific gravity of milk in addition to 

 the percentage of milk-fat. This ought not to be 

 a serious objection, but is found to be so practically 

 when cheese-makers try to find time to take the 

 necessary lactometer readings. (2) The formula is, 

 more complicated than any other, requiring more 

 extended arithmetical work, although entirely of a 

 simple kind. (3) The accuracy of calculating the 

 non-fat cheese-solids as equal to one-third of the 

 solids-not-fat of milk is not as close as is desirable, 

 because, when applied in the case of different milks, 

 the results are found to be quite irregular outside 

 of certain limits, to which attention will be called 

 later. 



NEW METHOD BASED ON FAT AND 

 CASEIN IN MILK (5) 



On account of difBculties experienced in applying 

 the methods under consideration with uniform and 

 accurate results, an efifort has been made, based on 



