CHEDDAR CHEESE 



297 



" In regard to the loss of casein, the larger portion of loss ap- 

 pears to be in the form of fine particles of coagulated casein, 

 which pass through the strainer, when the whey is drawn from 

 the curd. These minute particles can readily be seen by letting 

 a pail of freshly-drawn whey stand until the casein settles, and 

 then pouring off the whey, when a noticeable quantity of finely- 

 divided casein can be seen at the bottom of the pail. This pas- 

 sage of casein into the whey is not entirely avoidable, but is 

 needlessly made greater by carelessness or violence in cutting the 

 curd and in subsequent handling, by agitation while drawing off 

 the whey, and by imperfect strainers. The amount of casein 

 that thus passes into the whey averages about 0.10 Ib. for 100 

 Ib. of milk." 



The following table, compiled by Van Slyke from a large 

 number of factories during an entire season, shows the amount 

 of solids lost in the whey. 



COMPOSITION OF CHEESE-FACTORY WHEY 



The percentage of moisture retained by the green curd is 

 one of the most important factors in determining the yield of 

 cheese. It also influences the character of the cheese and the 



