232 SCIENCE AND PRACTICE OF CHEESE-MAKING 



following- range of variations and general average, 

 as the result of the extended investigations carried on 

 by the New York experiment station: 



We can illustrate differences in composition of 

 cheese made from normal milk by taking cheese 

 made from the milk of different breeds of cows. 

 For this purpose, we will use the composition of 

 milk as given on p. 165 in case of four different 

 breeds : 



Breed 



Percentage 



of total solids 



in form 



of fat 



Ratio of 



fat to 

 proteins 



Holstein-Friesian 



Ayrshire 



Guernsey 



Jersey 



54.3 

 54.8 

 58.7 

 60.0 



Fat: Proteins 



0.69 

 0.67 

 0.56 

 0.54 



The difference in composition is very clearly 

 seen, especially if we notice the percentage of 

 'the cheese-solids present in the form of fat and the 

 ratio of fat to proteins as shown in the last two 

 columns. In connection with this table, study Fig. 

 37 (p. 208).. 



