366 MANUAL OF MILK PRODUCTS 



In body, a perfect Edam cheese is solid, rather dry and mealy 

 or crumbly. This condition is secured by the use of partially 

 skimmed milk together with the special conditions of manufac- 

 ture employed. 



In texture, the perfect Edam cheese should be close and free 

 from pores. 

 Loss of milk-solids in manufacture of Edam cheese. 



The amount of milk-solids in 100 Ib. of the milk (partially 

 skimmed) varied from 11.20 to 12.21 Ib. and averaged 11.61. 

 Of this amount, from 6.02 to 6.34 Ib. were lost in the whey, with 

 an average of 6.21 Ib. ; which was equivalent to 51.43 to 55.65 

 per cent of the milk solids, with an average of 53.50 per cent. 

 These results confirm the results of our previous study of 

 skimmed milk in respect to loss of milk-solids in cheese-making, 

 though the losses here are greater than would ever occur in 

 making the same milk into cheddar cheese. 

 Amount of fat lost and recovered in the manufacture of Edam cheese. 



The amount of fat in 100 Ib. of the partially skimmed milk 

 varied from 2.45 to 3.20 Ib. and averaged 2.77 Ib. Of this 

 amount, from. 0.30 to 0.51 Ib. of fat were lost in the whey, with 

 an average of 0.39 Ib. ; which was equivalent to 11.18 to 18.89 

 per cent of fat in the milk, with an average of about 14 per cent. 

 These results show a considerably larger loss of fat in the process 

 of making Edam cheese than in the ordinary process of making 

 cheddar cheese". 



