MILK AND YIELD OF CHEESE 



203 



which is only another way of saying that the per- 

 centage of fat and of casein increases with advance 

 of lactation, (p. 166). 



Before leaving 'this phase of the subject, it will 

 be found interesting to compare the ratio of cheese- 

 producing solids and whey-solids in rnilk varying 

 considerably in percentage of fat. From the figures 

 in the following table, it is very strikingly shown 

 that in normal milk rich in fat a very much larger 

 proportion of the milk-solids goes into cheese and 

 correspondingly less into whey, than in the case of 

 milk poorer in fat. 



CHEESE-PRODUCING SOLIDS AND WHEY SOLIDS IN 

 RICH AND POOR MILK 



DISTRIBUTION OF MILK CONSTITUENTS 

 IN WHEY AND CHEESE 



Having learned what the principal losses of 

 cheese-producing solids are, we will next show by 

 illustrations in what amounts the different constit- 

 uents of milk are divided between whey and 

 cheese in cheese-making. The following results 

 are based on average losses of milk constituents. 



