ACID IN CHEESE MAKING. 93 



Water 87.30 



Butter ' ' ' ' 3.75 



Caseine 3,31 



Milk-sugar and extractive matter 4.86 



Mineral matter (ash) 0.78 



Total 100.00 



It will be seen by this that the per cent, of sugar is at 

 least 4.50, if we deduct the extractive matter, the propor- 

 tion of which is not given. Numerous German analy- 

 ses show it to range from 3.50 to 5.75 per cent. Hen- 

 ry and Chevalier put the average at 4.77, and Prof. L. B. 

 Arnold says milk from cows in perfect health should 

 contain, during the month of August, 4.30 to 5.50 per cent. 

 We will call it 4.50 per cent. There is 87.30 per cent of 

 water. 



WHAT THE CHEESE MAKER DOES. 



In separating the solids from the liquids, by the action 

 of rennet, at the proper temperature, we expel, say 83.30 

 parts of the water, leaving 4 parts. We get rid of, say 

 4.20 parts of the sugar, which is held in perfect solution 

 in the water. We lose, say .50 of one part of butter, .31 

 of one part of the caseine or albuminoids, and .13 of one 

 part of ash. This leaves 



Water .. 4.00 



Butter 3.25 



Caseine 3.00 



Sugar 30 



Ash G5 



Total 11.20 



We thus have 11.20 per cent, of the 100 parts out of 

 which to get our cured cheese. A fair average is 10 Ibs. 

 of cheese for 100 pounds of milk. Some of the water 



