MILK AND COMPOSITION OF CHEESE 



233 



The following table extends the illustration sys- 

 tematically to ordinary milks containing different 

 percentages of fat. We may regard these as rep- 

 resenting milks of different herds. See also Fig. 36. 



These tables strikingly indicate that, as milk in- 

 creases in percentage of fat, the cheese made from 

 such milk increases in percentage of fat and de- 

 creases in percentage of proteins. The composi- 

 tion of the cheese-solids follows the composition of 

 the milk as shown in the relation of fat and pro- 

 teins. 



Composition of cheese made from skimmed 

 milk. The removal of fat from milk reduces the 

 amount of fat in relation to casein, because, in 

 skimming milk, only a relatively small amount of 

 casein is removed with the fat. The remaining 

 skim-milk is therefore richer in casein relative to 

 fat, the ratio increasing with the amount of fat 

 removed. The effect of skimming milk upon its 

 composition and upon the composition of cheese 

 is illustrated in the two following tables. The 

 data are based upon (i) normal milk containing 4 

 per cent of fat, (2) removal of fat alone without 



