E notice that, in some localities, the patrons of the 

 cheese factory are very much interested in the 

 question of the value of whey for feeding purpo- 

 ses some going so far as to assert that what is left of milk 

 in cheese making is as valuable as what is removed ! This 

 is a startling assertion, and, if true, would convict our 

 dairymen of a vast amount of stupid waste. Is it true? 

 Let us try to get at the facts of the case by a direct, com- 

 mon-sense investigation of it. 



COMPOSITION OF MILK. 



We will begin with the composition of milk. From 

 hundreds of German analyses, ranging from 81.30 to 91.50 

 parts of water, we take a fair average analysis, which we 

 think will do justice to the mixed milk of our best cheese 

 factories : 



Water... . ..87.18 | Sugar... ... 4.21 



Caseine 4.21 



Albumen 55 



Fat 3.24 



Ash 



Total... .. 99.99 



WHAT IS TAKEN OUT BY CHEESE MAKING. 



Now, in making cheese, what follows? We ought to 

 secure all the caseine, but we do not quite. There is a 



