MILK AND COMPOSITION OF CHEESE 



233 



The following" table extends the illustration sys- 

 tematically to ordinary milks containing different 

 percentages of fat. We may regard these as rep- 

 resenting milks of different herds. See also Fig. 36. 



Per cent 



of fat 



in milk 



3.00 

 3.25 

 3.50 

 3.75 

 4.50 

 4.25 

 4.50 



Cheese- 

 solids 



Fat in 

 cheese 



Proteins 

 in cheese 



Percentage 

 of total 

 solids in 



form of fat 



Ratio of 



fat to 

 proteins 



53.5 

 54.0 

 54.6 

 55.2 

 55.7 

 56.2 

 56.7 



Fat: 

 1 

 1; 



1: 



II 



i: 

 11 

 li 



Proteins 

 0.72 

 0.70 

 0.68 

 0.66 

 0.65 

 0.63 

 0.62 



These tables strikingly indicate that, as milk in- 

 creases in percentage of fat, the cheese made from 

 such milk increases in percentage of fat and de- 

 creases in percentage of proteins. The composi- 

 tion of the cheese-solids follows the composition of 

 the milk as shown in the relation of fat and pro- 

 teins. 



Composition of cheese made from skimmed 

 milk. — The removal of fat from milk reduces the 

 amount of fat in relation to casein, because, in 

 skimming milk, only a relatively small amount of 

 casein is removed with the fat. The remaining 

 skim-milk is therefore richer in casein relative to 

 fat, the ratio increasing with the amount of fat 

 removed. The effect of skimming milk upon its 

 composition and upon the composition of cheese 

 is illustrated in the two following tables. The 

 data are based upon (i) normal milk containing 4 

 per cent of fat, (2) removal of fat alone without 



