CHAPTER XIX 



Milk Constituents in Relation to Compo- 

 sition of Cheese 



While the yield of cheese from 100 pounds of milk 

 depends, as has been shown (p. 186), upon the 

 amount of fat, casein and insoluble salts in milk, so 

 far as the cheese-solids are concerned, the percentage 

 composition of the cheese-solids depends practically 

 upon the relation of fat and casein in milk. Milk 

 rich in fat, as compared with milk poor in fat, 

 usually produces cheese containing more fat in pro- 

 portion to other constituents. The composition of 

 cheese depends primarily upon the composition 

 of the milk used, provided the process of cheese-mak- 

 ing is performed in a normal manner, so as to avoid 

 excessive loss of fat or casein. In this connection 

 we shall discuss the following points: (i) The rela- 

 tion of composition of milk to composition of 

 cheese (a) in case of normal milk, (b) in case 

 of skimmed milk, and (c) in case of milk containing 

 added cream. (2) The United States standard for 

 cheese. 



MILK CONSTITUENTS AND COMPOSITION 

 OF CHEESE 



Composition of cheese from normal milk. The 

 composition of green cheese, in case of normal fac- 

 tory milk, as made in New York state, shows the 



