IO 



CHEESE AND CHEESE-MAKING 



however, be quoted, as they are of considerable 

 value 



Milk-Constituents lost in Cheese-making. 



Milk -Constituents recovered in Cheese-making. 



Retained in Cheese for 100 Ibs. Milk. 



The term "nitrogen compounds" indicates 

 casein and albumin. The largest proportion of 

 solids which passed into the whey was in the 

 months of August and September. The 

 smallest proportion of fat lost in the whey was 

 in June and July, whilst the smallest proportion 

 of casein and albumin lost was in the months 

 of July and August. Upon the basis of the 

 work carried on at forty-eight cheese-factories, 

 it was ascertained that 50*6 per cent, of the total 



