240 



Milk and Its Products 



of fat that it contains, and should be paid for ac- 

 cordingly. 



fjoss of fat in cheese making. It has been a gen- 

 erally accepted idea by cheese -makers, that the neces- 

 sary loss of fat in the whey is much greater 

 when the milk contains a high percentage of fat. 

 Indeed, the statement has been frequently made 

 that all the fat in the milk above 4 per cent is 

 lost in the whey. This idea has had much to do 

 with the disinclination to value milk for cheese 

 making according to its percentage of fat, and, in 

 fact, has been a chief argument in favor of the 

 manufacture of skimmed or partly skimmed cheese. 



The following table by Van Slyke* shows that 

 this idea is erroneous, and that the loss of fat in 

 the whey need be proportionately no greater when 

 the milk is rich than when it is poor in fat. 

 Table showing amount of fat lost and recovered in making cheese 



Other investigators have abundantly confirmed 

 these results. 



'New York Agricultural Experiment Station, Bulletin No. 37, p. 681. 



