THE DAIRY. 125 



water is greater, and that of fat less. Thus a poor single 

 Oloucester may contain 38 per cent, of water, 22 per cent, 

 of fat, and 31 per cent, of casein. In skim-milk cheese 

 made in Denmark, from milk from which the cream has 

 been very completely removed by the ice system, only 4 

 to 5 per cent, of fat are present. 



Whey. — The whey which drains from the cm^d in 

 cheese-making is a perfectly transparent liquid, containing 

 the sugar and albumin originally present in the milk ; it 

 should not contain more than a trace of butter. If, how- 

 ever, the curd has been roughly treated, the milk has 

 been rich, and the temperature high, larger quantities of 

 butter will be present, and the cheese suffer in conse- 

 quence. When whey is rich in butter it is generally 

 allowed to stand till the butter has risen ; the butter may 

 then be added to the next churning. The average com- 

 position of whey is shown by Voelcker's analyses to be as 

 follows : — Water, 93'0 ; albuminoids, 1*0 ; fat, 0'3 ; sugar 

 and lactic acid, 5*0 ; ash, 0*7. The albuminoid ratio is 

 1 : 5-2. 



In all the operations of the dairy the greatest cleanliness 

 must be observed ; all vessels should be washed with hot 

 water as soon as done with, to destroy any adhering 

 ferment. Without such precautions no good butter or 

 cheese can be made. 



