MILK AND COAIPOSITION OF CHEESE 



237 



from the rich milk or adding skim-milk to it, or by 

 adding fat to skim-milk. The difference in milk 

 poor in fat which makes the fat go farther in mak- 

 ing cheese is a difference which may be character- 

 ized, in a general way, as a skim-milk difference, 

 because it depends upon a relatively high proportion 

 of casein. 



Composition of cheese made from milk contain- 

 ing added cream. — Addition of cream to normal 

 milk affects the cheese made from such milk in a 

 way directly opposite to that produced by skim- 

 ming; that is, it increases the proportion of fat in 

 cheese in relation to proteins. A single illustration 

 will suffice. We give the composition of cheese 

 made from normal milk containing 4 per cent of fat 

 and also from the same milk after its fat content has 

 been increased to 6 per cent by the addition of 

 cream. 



Per cent 



of fat 



in milk 



Pounds of 



cheese for 



100 pounds 



of milk 



Per cent 



of fat in 



cheese 



Per cent 

 of pro- 

 teins 

 in cheese 



Per cent 



ofcheese- 



solids in 



form 



of fat 



Ratio of 



fat to 



proteins 



#Iormal milk. . 

 Enriched milk 



4.00 

 6.00 



10.60 

 13.80 



35.1 



40.4 



22.7 

 17.4 



55.7 

 64.0 



Fat: 

 Proteins 

 1: 0.65 

 1: 0.43 



THE UNITED STATES CHEESE STANDARD 



At this point it seems desirable to call attention 

 to the standard of purity adopted for cheese by the 

 United States Department of Agriculture in con- 

 nection with the national pure-food law. Its defi- 

 nition of cheese made from normal or whole-milk is as 



