CHEESE AND CHEESE-MAKING 



necessitates a close study of the subject and 

 a recognition of the principles which underlie 

 the practice of cheese-making. To obtain 

 quantity of cheese it is essential to have rich 

 milk. We are told by those who oppose the 

 institution of a standard in this country that 

 the solids present in milk do not exceed nj 

 to 12 per cent., but the cheese-maker who 

 produces or buys milk of this quality will 

 not find his returns very satisfactory. The 

 value of rich milk to the cheese-maker is two- 

 fold. In the first place, cheese is chiefly com- 

 posed of the fat and casein of the milk its 

 two most important solids and water ; 

 therefore, the more fat milk contains and 

 this is by far the most important constituent 

 the more cheese we produce per gallon, for 

 three reasons : first, because the fat itself adds 

 to the weight of the cheese ; next, because with 

 the increase of fat there is an increase of casein, 

 which follows in an almost constant ratio ; and 

 last, it is a fact worth knowing that cheese pro- 

 duced from rich milk, i.e. milk containing a 

 high percentage of fat, retains more water, 

 and consequently weight is obtained from this 



