THE CONSTITUTION OF MILK. 5 
TABLE SHOWING AVERAGE MONTHLY COMPOSITION OF AMERICAN 
FACTORY MILK, IN PER CENT. 
S 3 ag d < 
Month. a wa oF ope d 4S e 
£ 3 : Se eo | 3 B | Ss 
3 aad ae ao LO n 2 Os 
PB | & | & | a jee) 8 | & | a 
May-_------- 87.40 | 12.60 3.63 | 8.97 | 3.14 | 2.44] 0.70 | 5.83 
June_.__--- 87.53 | 12.47 3.55 8.92 | 3.07 | 2.35 | 0.72 | 5.85 
July_------- 87.63 | 12.37 3.59 8.78 | 3.00 | 2.27 | 0.73 | 5.78 
August__--- 87.51 | 12.49 3.78 8.71 | 3.05 | 2.32 | 0.73 | 5.66 
September__| 87.33 | 12.67 3.75 8.92 | 3.10 | 2.41 | 0.69 | 5.82 
October____- 86.87 | 13.13 | 4.00 9.13 | 3.36 | 2.60 | 0.76 | 5.77 
This table shows that the total solids in factory milk vary 
between 12 and 13 per cent, and the fat varies between 3.5 and 
4.0 per cent. These are averages for the milk in the vat at the 
factory. Individual cows or herds may produce milk varying 
considerably from these averages. In the table the sugar, ash, 
ete., are combined. Milk contains approximately 5 per cent of 
milk sugar and .7 per cent ash. 
1o. Effect of Fat on Quality of Cheese. 
Cheese made from separator skim milk is hard and horny, 
and though undoubtedly possessing some food value, it is too 
tough to be eaten. 
Cheese made from part skim milk, though rather dry, is 
better than full-skim cheese, and the cheese from full-cream 
milk is more mellow and agreeable to the taste than either of 
these. Cheese made from exceptionally rich milk or from milk 
fortified by addition of cream is still softer and more palatable. 
This difference in quality is recognized on the market, as can be 
seen by the quotations, full skims ranging from 1 to 4 cents in 
value, and full creams from 7 to 13 cents per pound. Cheese 
containing less than 50 per cent of fat in the total solids has 
been made from at least partly skimmed milk. 
