THE PRINCIPLES OF CHEESE-MAKING 9 



learn to understand that only a portion of these 

 solids find their way into the cheese, the bulk of 

 the sugar of milk, which forms a large proportion 

 of the total solid matter, remaining in the whey, 

 together with portions of the mineral matter, the 

 casein, the albumin, and the fat. Almost the 

 whole of the casein is, however, extracted in 

 cheese-making, this being coagulated by rennet 

 or by acid, whereas the albumin passes into the 

 whey in almost all varieties of curd which are 

 not submitted during manufacture to a high 

 temperature, as it is coagulated only by heat. 

 There is, however, a material which has been 

 described by chemists as albumose, which 

 always passes into the whey, not being coagu- 

 lated either by heat, rennet, or acid. In ac- 

 cordance with the very extensive results obtained 

 at the New York State Experiment Station, 

 which we have had the advantage of inspecting, 

 the average percentage of solids lost in cheese- 

 making, i. e. by passing into the whey, amounts 

 to 6-20, while the percentage of solids recovered 

 from the milk, i. e. retained in the cheese, 

 amounts to 6-30. The actual figures from 

 my The Elements of Dairy Farming may, 



