4 CHEESE MAKING. 
facture of cheese it is necessary to gét an even distribution of 
the fat globules at the time of coagulation by the rennet, which 
is secured by constant stirring of the milk. 
7. Average Composition of Milk. 
The average composition of cows’ milk, with the normal va- 
riations for each constituent, is given in the following table. 
Thousands of milk analyses are on record, but these vary 
greatly, so that it would be difficult to give an absolutely correct 
average, but the figures here given are within the range of 
usual variations. 
Average. Minimum. Maximum. 
Water iscevessniesan avs 87.4 per ct. 82.0 per ct. 90.0 per ct. 
IGS 1s ceihiess ass: wrsnaseeou-areaaenr 3.7 eS 2.3 uf 7.8 ae 
Casein and albumen..... 3.2 ve 2.5 4.6 ue 
Milk sugar............. 5.0 on 3.5 fe 6.0 ae 
ABI di rwitiouiaducmre sab a6 7 fe 6 “ 2 ee 
Specific gravity (60° F.) 1.032 < 1.029 <‘¢ 1.036 <‘ 
8. Use in Animal Economy. 
The chart given below shows how the different constituents 
of milk are usually grouped, with an approximate statement of 
their use as food in animal economy. 
Use in 
Animal Economy 
Water } ele of 
87.4% Body 
Ash .7% i for { Bones 
Total \ Solids \ Casein Maite 
MILK Solids not 2.5% Protein Fat ase 
Albumen for alt 
12.6% Fat Hoofs 
8.9 % 
97% Horns 
3 f Heat 
ugar | for and 
31% 5.0% Fat 
g. Variations in Factory Milk. 
The following table will give a fair idea of the average com- 
position of milk as delivered to an American cheese factory :* 
*Bulletin 82, Geneva (N. Y.) Experiment Station. 
