THE PRINCIPLES OF CHEESE-MAKING II 



solids of milk were recovered, including 90^98 of 

 the fat and 7571 per cent, of the casein and albu- 

 min. It has been supposed that a larger propor- 

 tion of fat is lost when the milk is rich than when 

 it is poor or of but moderate quality. But this is 

 not the case, and the following table will show that 

 the percentage of fat lost when the milk is rich 

 is positively lower than when it is of lower 

 quality ; also that the percentage of cheese made 

 is enormously increased as the milk increases in 

 quality. 



