236 SCIENCE AND PRACTICE OF CHEESE- MAKING 



character as that brought about by partially skim- 

 ming whole milk. For example, by skimming from 

 100 pounds of Jersey milk, containing 5.78 per cent 

 of fat, 1.25 pounds of fat, thus reducing the fat to 

 4.53 per cent, the resulting milk and cheese will then 

 be essentially the same in composition, in relation to 

 cheese-solids, as the normal Holstein-Friesian milk, 

 as shown by the following table: 



Of course, the same result could be accomplished 

 by adding skim-milk to milk rich in fat. 



There is another way of comparing milks which, 

 like these, are poor and rich in fat. Thus, how 

 much fat would it be necessary to add to the Hol- 

 stein-Friesian milk to have it make cheese like that 

 made from Jersey milk? Calculation shows that 

 nearly one pound of fat would need to be added 

 to 100 pounds of the Holstein milk, which is thus 

 shown : 



Fat in 

 milk 



3.26 



Fat added 



0.94 



Per cent of fat 

 in enriched milk 



4.20 



Per cent of Ratio of fat 

 casein in milk to casein 



Fat : Casein 

 2.20 1; 0.52 



It can, therefore, be seen that the differences ex- 

 isting between rich and poor milk are, so far as 

 relates to the composition of the cheese made from 

 them, such as can be adjusted by removing fat 



