234 SCIENCE AND PRACTICE OF CHEESE-MAKING 



other constituents, (3) a uniform percentage of 

 casein in skim-milk, and (4) a uniform per cent (37) 

 of water in cheese. While the data represent 

 theoretical conditions, the results are not far from the 

 truth in practical application and they serve satisfac- 

 torily to illustrate the point we desire to impress In 

 connection with this table, study Fig. 38. 



EFFECT OF SKIMMING MILK ON COMPOSITION OF MILK 



AND YIELD OF CHEESE 



*Normal milk. tSeparator skim-milk. 



EFFECT OF SKIMMING MILK ON COMPOSITION OF 



CHEESE 



In making cheese from skim-milk, the yields 

 given are lower than those obtained in commercial 



