10 CHEESE MAKING. 
18. Whey from Swiss Cheese. 
As explained above (15), the fat that goes into the whey is 
the fat globules that are knocked off from the surface of the 
curd particles. By using the kind of a knife used in Cheddar 
cheese making, the loss of fat ean be reduced to .3 or .4 per 
cent, instead of .7 per cent when the old Swiss harp is used. 
By careful operation many makers are reducing the fat 
test of the whey to .2 per cent. 
19. Constituents Recovered in Cheese. 
The different components of the milk have been discussed, 
together with their relation to recovery or loss in cheese mak- 
ing. The following table gives a good idea of where the different 
parts of the milk go in the manufacture of Cheddar cheese :* 
GENERAL SUMMARY OF SEASON’S RESULTS RELATING TO LOSS OF 
MILK-CONSTITUENTS IN CHEESE MAKING. 
3 
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Solids in Milk__----_-_----_---- 12.52 6.20 6.32 | 49.52 | 50.48 
Fat in Milk_-------_--------~- 3.66 0.25 3.41 6.83 | 93.17 
Nitrogen Compounds in Milk--__| 3.07 0.73 2.34 | 23.78 | 76.22 
In this table it will be seen that 93.17 per cent of the fat 
of the milk went into the cheese; our rule placed the figure 
at 91 per cent. (11.) 
QUESTIONS ON CHAPTER I, 
1. What are the food elements which enter into the com- 
position of milk? 2. What is the average composition of milk? 
3. What is meant by total solids? 4. Of what do the solids 
not fat consist? 5. What is the difference between casein and 
albumen? 6. Of what importance are the soluble calcium salts 
*Bulietin 52, Geneva Experiment Station. 
