174 
Cheese Experiments. 
of the mixed morning and evening milk, on analysis, gave the 
following results : — 
Watci- 87-30 
Batter 3-75 
*Casem 3-31 
Milk-sugar and extractive matters .. .. 4-86 
Mineral matters (ash) "78 
100-00 
*Coataining uitrogen -53 
The whey obtained in this trial was as clear as Rhenish wine, 
and contained no suspended curd. It furnished the following 
analytical results : — 
Composition of Whey obtained in makii^ Cheese No. J'. 
Water 93-25 
Butter -26 
*Albimiinous compounds .. .. '91 
fMilk-sugar, lactic acid, &c 4-70 
Mineral matters (ash) -88 
100-00 
*Coiitaining nitrogen 'ISe 
tLactic acid -60 
This whey, though perfectly clear, like all other samples con- 
tained in solution a considerable quantity of a curdlike substance, 
which is not coagulated by rennet, but separates in flakes like the 
white of eggs when the liquid is raised to the boiling point. 
In all probability this curdlike substance is albumen. In the 
analysis of the milk this albuminous compound is given together 
with casein ; and as it constitutes one-fourth to one-third of the 
casein mentioned in the analysis of milk, much less curd is 
obtained as cheese than would be the case if the total quantity of 
curdlike substances were coagulated by rennet. I have tried 
various means of separating this curdlike substance together with 
the rest of the curd, in the hope of obtaining thereby a larger 
quantity of cheese from a given number of gallons of milk, but 
have not succeeded. The only simple way of obtaining this 
substance is to heat the milk or whey nearly to 212 , a tempera- 
ture which, of course, would altogether spoil the cheese. It has 
been said that perfectly clear Avhey possesses little nutritive 
value, but this is a mistake. Not only does such whey contain 
nearly the whole of the sugar of milk and bone-producing ma- 
terials (ash), but also a considerable quantity of albuminous or 
flesh-producing compounds held in solution, besides some butter, 
the proportion of which, however, is very small when the ope- 
ration has been carefully conducted. 
