THE CONSTITUTION OF MILK. 11 
in cheese making? 7. How much milk sugar in 100 pounds of 
milk? 8. How does milk sugar differ from cane sugar? 9. What 
is the nature of butter fat? 10. In what form is the fat found 
in milk? 11. What is the size.of the fat globules? 12. How 
many fat globules in a drop of average milk? 13. What can 
be said about the distribution of the globules in the milk at the 
time of adding the rennet? 14. What is the effect of fat in 
the milk on the quality and the quantity of the cheese? 15. How 
much cheese can be made from one hundred pounds of separator 
skim milk? 16. How much will one per ect. of fat increase the 
weight of cheese made from the milk? 17. Give first rule for 
calculating approximately the yield of cheese from milk of a 
given fat content. 18. Give second rule for calculating yield 
of cheese when both fat and solids not fat in the milk are 
known. 19. What is colostrum milk, and how does it differ from 
normal milk? 20. What is the chemical composition of green 
cheese? 21. What is the whey and what elements of the milk 
does it contain? 22. How do the Icsses of fat compare in whey 
in case of rich and poor milk? 23. How may excessive losses of 
fat in cheese making be avoided? 24. What proportion of the 
various constituents cf the milk go into the curd and into the 
whey ? 
