Composition of Cheese. 



Composition of Whey. 



When it is remembered that milk of good quality contains 

 from 3J to 4 per cent, of butter, it will be readily seen 

 that where samples of whey contain more than per cent, 

 of butter, the cheese is deprived of a very considerable por- 

 tion of its most valuable constituent, and that its quality must 

 therefore depend in a great measure on the care with which the 

 curd is broken up and the manner in which the whey is drawn 

 off. In some samples the amount of butter is so trifling, that it 

 is not considered worth the trouble to gather the cream and to 

 make whey-butter. In the dairies in which this happy state of 



