1^2 SCIENCE AND PRACTICE OF CHEESE-MAKING 



AMOUNT OF FAT AND CASEIN IN ORDI- 

 NARY FACTORY MILK 



In the case of ordinary cheese-factory milk, we may 

 expect to find the fat and casein run somewhat as 

 follows : 



Per cent of fat Per cent of casein Rat A ^ 



in milk in milk Fat: Casein 



3.00 2.10 1:0.70 



325 2.20 1:0.68 



3.50 2.30 1:0.66 



3.75 2.40 1:0.64 



4.00 2.50 1:0.62 



4.25 2.60 1:0.61 



4.50 2.70 1:0.60 



5.00 2.90 1:0.59 



RELATION OF CASEIN AND ALBUMIN IN 

 MILK 



It is a matter of practical interest in connection 

 with cheese-making to know whether, in milk with 

 a high percentage of casein, there is also a propor- 

 tionally high percentage of albumin. The higher 

 the casein, relative to albumin, the greater is the 

 proportion of cheese-producing constituents. We 

 will study this question in relation to (i) breed and 

 (2) stage of lactation. It should be stated that 

 albumin, as here used, includes all the proteins of the 

 milk other than casein. 



In studying the results, it is noticeable that, in 

 general, in the case of milk containing a low per- 

 centage of fat (p. 165), the albumin forms a larger 

 proportion of the proteins than in case of milk con- 

 taining a high percentage of fat, when we compare 

 the milk of different breeds of cows under corre- 

 sponding conditions. Also, in milks low in fat, the 

 casein forms a smaller proportion of the proteins 



