164 Milk and Its Products. 
of fat that it contains, and should be paid for ac- 
cordingly. 
Loss of fat in cheese making.—It has been a gen- 
erally accepted idea by cheese-makers, that the neces- 
sary loss of fat in the whey is much greater 
when the milk contains a high percentage of fat. 
Indeed, the statement has been frequently made 
that all the fat in the milk above 4 per cent is 
lost in the whey. This idea has had much to do 
with the disinclination to value milk for cheese 
making according to its percentage of fat, and, in 
fact, has been a chief argument in favor of the 
manufacture of skimmed or partly skimmed cheese. 
The following table by Van Slyke* shows that 
this idea is erroneous, and that the loss of fat in 
the whey need be proportionately no greater when 
the milk is rich than when it is poor in fat. 
Table showing amount of fat lost and recovered in making cheese. 
Pounds . Pounds of fat) Pounds of fat 
Number of | of ae us ee ne lost os wee recovered in 
experi- in 100 lbs. 100 Ibs. of rom 100 Ibs. | green cheese 
ment. Ibs. of milk milk of fat in from 100 lbs. 
of milk. ‘i i milk. of fat in milk. 
1 2.35 0.154 6.55 i 
par 3.01 0.193 6.42 | 
3 3.88 0277 7.15 
4 3.96 0.283 Fld 
5: 4.70 0.359 7.64 | 
6 4.73 0.331 6.99 | 
7 4.80 0.373 7.77 
8. 6.49 0.715 11.01 
9 3.70 0.269 7.26 
Other investigators have abundantly confirmed 
these results. 
*New York Agricultural Experiment Station, Bulletin No. 37, p. 681. 
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