290 



MANUAL OF MILK PRODUCTS 



COMPOSITION OF CHEESE 



The chemical composition of freshly made cheddar cheese 

 as determined from a large number of samples is given by Van 

 Slyke l in the following table : 





Lowest 



Highest 



Average 



Water 



Total solids 



32.69 

 56.11 

 30.00 

 20.80 

 3.12 

 50.39 

 1 : 0.79 



43.89 

 67.31 

 36.79 

 26.11 

 7.02 

 56.83 

 1 : 0.63 



36.84 

 63.16 



Fat 



33.83 



Proteins 



23.72 



Salts, etc. (represented in ash) .... 

 Percentage of solids in form of fat . 

 Ratio of fat to proteins 



5.61 



53.56 



1 : 0.70 









The above table may be regarded as representing the normal 

 chemical composition of freshly made cheese from milk of 

 average composition. The chemical composition is influenced 

 by a number of factors which will be discussed in detail later. 



QUALITY OF MILK FOR CHEESE-MAKING 



What has been said regarding the sanitary quality of milk 

 for butter-making in Chapter VIII applies with even greater 

 force in the case of milk which is to be used for the making of 

 cheese. In the case of butter, by far the larger part of the milk- 

 serum is removed in the skimmed milk and the buttermilk, 

 thus tending to remove from the finished butter any undesir- 

 able flavors or odors which might be contained in the fresh milk. 

 In cheese-making, however, there is little opportunity to get 

 rid of abnormal taints, and the purity of the milk is, therefore, 

 of even greater importance than in the case of butter-making. 

 The success of the cheese-making process really begins with 



i New York Exp. Sta. Bui. No. 308. 



