COMPOSITION OF CHEDDAR CHEESE 245 



in this table. This yield varies with the amount of mois- 

 ture incorporated into the cheese, the amount of solids not 

 fat in the milk, and the solids lost in the whey. 



TABLE XIV 



TABLE SHOWING THE COMPOSITION AND YIELD OF SKIMMED- 

 MILK CHEDDAR CHEESE 



In some creameries and cheese factories, the milk is 

 skimmed and the cream made into butter and the skimmed- 

 milk into cheese by the Cheddar process. In making 

 cheese without the milk-fat, it is difficult to standardize 

 a method that will produce the flavor and body of the 



1 Curd was spilled but practically all recovered. 



