FANCY CHEESES 371 



appears to be not much greater than the average loss met with 

 in cheese factories in making cheddar cheese. A little larger 

 loss would be expected from the higher temperature used in 

 heating the curd. 

 Loss of casein and albumen in the manufacture of Gouda cheese. 



The amount of casein and albumen in 100 Ib. of milk varied 

 from 3.17 to 3.68 Ib. and averaged 3.48 Ib. Of this amount, 

 there were lost in the whey from 0.71 to 0.90 Ib., with an average 

 of 0.83 Ib. This was equivalent to 22.40 to 24.45 per cent of the 

 casein and albumen in the milk, with an average of 23.70 per 

 cent. 

 Yield in the manufacture of Gouda cheese. 



From 100 Ib. of milk, there were made from 11.60 to 13.35 

 Ib. of green cheese, with an average of 12.50 Ib. This was 

 equivalent to nearly 3 Ib. of green cheese for 1 Ib. of fat in milk. 

 This large yield is due to retention of moisture, which varied 

 from 4.95 to 5.79 Ib. and averaged 5.40 Ib. for the cheese made 

 from 100 Ib. of milk. The amount of water in 100 Ib. of cheese 

 varied from 41.25 to 45.43 Ib. and averaged 43.50 Ib. In two 

 months, the cheese had lost about 17.5 per cent of their weight 

 in curing. 



DIRECTIONS FOR MAKING THE CAMEMBERT TYPE OF CHEESE 



(B. A. I. Bulletin No. 98) 



The cheese-making plant 



The first problem to be considered is the construction of a 

 suitable plant in which the cheese is to be made and ripened. 

 The description which is here given is not of the plant in which 

 our experiments have been carried out, but is rather of one which 

 is designed to meet certain requirements discussed later, and 

 which experience has taught us would be most satisfactory. 



The plant suggested consists of three rooms, the first of which 



