THE LIQUID RESIDUE OF CHEESE. 269 



of Bergell in the Canton Graubiinden. A mixture of fresh ziger 

 and cream, which is eaten in Savoy with pounded sugar as a dessert, 

 is known in that district universally as gruax de montagne. From 

 calculations made by the author, it may be reckoned that 100 kilos, 

 of milk, in addition to the above-mentioned bye-products, will yield 

 7 to 8 kilos, of fresh unpressed ziger, or 2 to 3 kilos, of fresh pressed 

 ziger cheese. 



The residue from sour-milk cheese manufactories is not, as a 

 rule, further treated. In Norway the curd whey remaining behind 

 in the preparation of Gammelost and Pultost are here and there 

 steamed and worked into a stiff dry pulp, and after they have cooled 

 sufficiently are packed and sold under the name of Surprim. 



126. The Liquid Residue of Cheese. The liquid remaining behind 

 in the manufacture of cheese by rennet is known as whey, and 

 generally this word is sufficient to indicate perfectly the residue 

 from cheese. On theoretical grounds, however, it is desirable to 

 use two words for the purpose of distinction, viz. the words cheese- 

 milk and whey. Whey is the name we may apply to the liquid 

 remaining behind, after the removal of the curd from the cheese- 

 vat, from which butter can be obtained in the form of vorbruch, or 

 whey -butter (in fat cheeses and ziger). On the other hand, the 

 residue which is obtained after the removal first of the vorbruch 

 and then of the ziger, we shall call cheese-milk. The residue of 

 sour-milk cheese may be called curd-whey or curd-serum. The 

 composition of cheese-milk, whey, and curd-whey is, according to 

 investigations of the author, as follows: 



Cheese-milk. Whey. Curd-whey. 



Water, 93-15 93'31 93-13 



Fat, 0-35 0-10 0'12 



Nitrogenous matter, ... 1-00 0'27 1'06 



Milk-sugar and lactic acid, 4 '90 5 -85 4-87 



Mineral matter, 0*60 0'47 0*82 



100-00 100-00 100-00 



Nutritive ratio 1:5-78 1:22-60 1:4'88 



From the residue left over in cheese - making, milk-sugar is 

 obtained, regarding which something will be said further on. 

 Usually it is converted into money by feeding swine with it in 

 the form of whey or curd-serum. If it be calculated that, on an 

 average, according to elaborate and extensive experiments which 



