MILK AND COMPOSITION OF CHEESE 



235 



work, because here we allow for only 37 per cent 

 of water, while commercial skim-milk cheese never 

 contains so little moisture, but usually from 40 to 

 55 per cent, the moisture held in cheese increasing 



FIG. 38 — DIAGRAM SHOWING EFFECT OF SKIMMING MILK 

 UPON THE YIELD AND COMPOSITION OF CHEESE 



The figures immediately above each column give the number of pounds of 

 cheese fcontainintr 37 per cent of water) made from IflO pounds of milk. The fit>ures 

 within the diagram give the pounds of each constituent in cheese. The figures 

 at the top of the diagram give the percentage of fat in milk and skim-milk. 



as the per cent of fat in skim-milk decreases. In com- 

 paring the results in this table with those in the 

 table on p. 232, in which the composition is shown 

 of cheese made from milk low and high in fat, 

 we see that the difference there is the same in 



