Cheese Experiments. 
175 
On no account, therefore, should the whey be allowed to run 
to waste. Mixed with a little barley-meal it constitutes the best 
food that can be given to pigs, for it fattens rapidly and produces 
the most delicately-flavoured bacon. 
In this trial 2G0 quarts of milk produced 234 quarts of whey. 
The cheese was weighed when fresh from the press, and again 
from time to time with a view to ascertaining the loss which it 
sustained in keeping. The loss is considerable, as will be seen 
by the subjoined weighings : 
August 17th (frcsli from the press) .. .. Gl^ lbs. 
September 14th 60i „ 
December 14th 57f „ 
February 11th 57^ „ 
Marcli 11th 57 „ 
• April 17th 56 „ 
Total loss in 8 months. 5^ lbs., or 9 per cent, round numbers 
This cheese was considered quite ripe on the 14th of December, 
and therefore lost Iflbs. after it was ready for the market. A 
portion analysed on the 17th of April, 1861, gave the following 
results : 
Water 37-85 
Butter 28-91 
*Casein 25-00 
Extractive matters, lactic acid, &c. .. .. 4-91 
fMineral matters (ash) 3-33 
100-00 
*Containing nitrogen 4*00 
tContaining common salt '52 
Experimental Cheese No. 2 (partially skimmed-milk Cheese), 
The second cheese was made from 130 quarts of skimmed 
milk and 130 quarts of new milk. The morning milk stood 
thirty-six hours, and the evening milk twenty-four hours before 
being skimmed. The cream removed measured ten pints, and 
produced 9 lbs. of butter. 
A sample of the mixed skim and new milk from which the 
Cheese No. 2 was made, on analysis gave the following results : 
AVater 87-89 
Butter 3-12 
*Casein 2-94 
Milk-sugar and extractive matters .. .. 5'29 
Mineral matters (ash) -76 
100-00 
^Containing nitrogen •> .. .. •47 
