154 AGRICULTURE. 



cheese is not nearly so tasty or so digestible as the matured or 

 well-ripened cheese. If the cheese is allowed to remain 

 exposed to the air it will mold, and its value will be greatly 

 decreased. Its rich flavor depends largely upon the cream of 

 the milk and the changes that take place both in the ripening 

 in the vat and in the after-ripening in the curing-room. 



WHEY. If we remember that the whey contains the sugar 

 of the milk, most of the ash, and some of the albumen, and 

 casein, and fat, we shall conclude that it contains some food 

 of value. But this value depends upon its being used while 

 " sweet," before it sours, for then its sugar changes to lactic 

 acid, which is not of much value. As a food, it is specially 

 adapted to the feeding of pigs. One of the greatest difficulties 

 about cheese factories arises from the souring of whey. As 

 before stated, success depends upon keeping the factory, the 

 factory yard, and the milk cans absolutely clean. 



We may sum up the various dairy products as containing 

 the following : 



Whole milk contains water, fat, casein, albumen, sugar, ash ; 



Skim-milk contains water, casein, albumen, sugar, ash ; 



Butter contains water and fat principally ; 



Cheese contains water, fat, casein ; 



Whey contains water, sugar, ash, some albumen. 



The average composition is about as follows in every one 



hundred pounds : 



Casein and 

 Water. Fat. Albumen. Sugar. Ash. 



Whole milk. .. 87.0 4.0 3.5 4.8 0.7 



Skim-milk.... 90.0 0.5 3.0 5.0 0.7 



Butter 10.0 86.5 i.o 0.5 2.0 



Cheese 35.0 33.0 28.0 o.o 4.0 



Whey 93.0 0.3 i.o 5.0 0.7 



