102 DAIRY CHEMISTRY 



94. Testing Whey. In the making of cheese both 

 the whey and the drippings from the cheese press 



should . b& frequently tested for fat, so as to deter- 

 mine .whether therq has been any unnecessary loss. 

 ].n- testing whey r the special bottles made for testing 

 skim milk may be used. It is not necessary to use 

 17.6 cc. of jicid, because the casein has been removed 

 from the milk and the acid has less work to do. 

 Use about 8 cc. of acid. 



95. Making out Dividends in Cheese Factories. 

 The dividends in cheese factories can be made out 

 on the basis of the fat content, in the same general 

 way as described in section 72 for making out divi- 

 dends in creameries. The fat content of milk is a 

 more satisfactory and equitable basis for making out 

 dividends than the gross weight of the milk regard- 

 less of its composition. As previously stated (section 

 91), the cheese yield of milk is not always propor- 

 tional to its fat content. A milk testing 6 per cent 

 fat will not make twice as much cheese as one con- 

 taining 3 per cent fat. This is because the casein 

 does not increase proportionally with the fat. With 

 average milk, however, testing from 3.4 to 4 per 

 cent, the amount of cheese that can be made is prac- 

 tically proportional to the fat content. Inasmuch as 

 average milk usually tests between these amounts, 

 the fat test can be safely used as the basis for the 

 making out of dividends. In the case of exception- 

 ally rich milk, the quality of the cheese is materially 

 increased by the additional fat. Experiments have 



