270 SCIENCE AND PRACTICE OF DAIRYING. 



have been carried out on this subject, for 1 kilo, of live weight 

 made one pfennig is expended, it may be assumed that such an 

 estimate is not too high. 



Attempts have been repeatedly made to manufacture the residue 

 from cheese manufacture into alcohol, or vinegar, or spirituous 

 liquors, as whey-champagne and whey-punch, as well as to use it 

 in the baking of bread, instead of milk or skim-milk. None of these 

 methods, however, have as yet proved themselves to be profitable. 



In baths and in places where the air cure is carried out, whey is 

 used, especially for people suffering from lung and chlorotic diseases, 

 and convalescents, since it exercises a favourable influence on the 

 digestion and condition of the invalid, if taken daily for some time 

 in suitable quantity. Should it be impossible to obtain whey for 

 this purpose from dairies, and if it be desired to prepare clear 

 whey on a small scale, this can best be effected by adding for every 

 kilo, of milk '10 gram of crystallized citric acid and 1 c.c. of rennet 

 solution of average strength, and heating to boiling, boiling for 

 fifteen minutes, and then filtering through thick linen. 



According to the few investigations which have been carried out, the 

 ash of the whey of goats' milk has the following composition : 



Potassium chloride, 50-00 



Sodium chloride, lO'OO 



Potassium phosphate, ... ... ... 21 '00 



Calcium phosphate, 14 '00 



Magnesium phosphate, ... ... ... 5-00 



100-00 



The specific gravity of ordinary whey, or curd-whey, may be 

 said to lie between 1*025 and 1*028, and that of cheese-milk between 

 1-027 and T029, at 15 C. 



127. Yield of Cheese. With regard to the use of fresh or ripe 

 cheeses of different kinds, I have brought together in the preceding 

 paragraphs such information as the literature of the subject affords, 

 and as my own experience offers. In what follows I shall give, in 

 a few figures, a comprehensive survey of the subject. 



The yield of cheese from milk is, as a rule, greater in the manu- 

 facture of soft cheeses than in the manufacture of hard cheeses, and 

 greater in the manufacture of fat cheeses than in that of skim-milk 

 cheeses. It is high when fat cheeses, which are immediately eaten or 



