210 ELEMENTARY AGRICULTURAL CHEMISTRY 



English cream cheese is usually made without rennet, and 

 varies greatly in composition — water from 20 to 55 per cent., 

 fat from 40 to 80 per cent., casein from 3 to 19 per cent. 



Whey. — As already stated, whey contains almost all the 

 milk sugar originally present in the milk, together with small 

 quantities of albumin, casein, fat and ash constituents. 



It is usually utilised as food for pigs, but sometimes in the 

 manufacture of milk sugar. 



