2OO SCIENCE AND PRACTICE OF CHEESE-MAKING 



having the same percentage (37) of water; it goes 

 from 10.38 to 10.93, a variation of 0.55 pound, as 

 against an actual variation of 2 pounds. This 

 difference, 1.45 pounds, is wholly due to differ- 

 ence of water in cheese. In the last group of 

 the table, the factory yield of cheese varies 2.53 

 pounds, while the normal variation would be only 

 i.o pound. We see at the same time that the amount 

 of water in 100 pounds of cheese varies over 10 

 pounds. 



These results might appear to indicate that 

 cheese-makers have no control over the amount of 

 water in cheese, but such a conclusion would not 

 be justified, because it is well known that a skill- 

 ful cheese-maker, under normal conditions, can 

 control the amount of water in cheese within 3 

 or 4 per cent, so that the normal range of varia- 

 tion is usually between 35 and 38 per cent. The large 

 amounts of water in the cases noted in the preceding 

 table appeared there, not because the cheese-makers 

 had no control of the process, but for the very opposite 

 reason, that they did have such control and deliber- 

 ately made the cheese to hold a high percentage of 

 water 



THE COMPARATIVE VALUE OF DIFFER- 

 ENT MILKS IN RELATION TO 

 CHEESE-PRODUCING SOLIDS 



From what has preceded, it can be readily un- 

 derstood that we can divide the constituents of milk 

 into two general classes, when considered with ref- 

 erence to their relations to cheese. The , casein, fat 



