Cheese Experiments. 177 
cheese; 260 quarts of milk ff:i\c 20 pints of cream, which 
according to the preceding trial would have yielded 18 lbs. of 
butter. 
A sample of the skimmed milk from which the Cheese No. 3 
was made, on analysis furnished the following results : 
Water 89-00 
I?utter 1-93 
*Casoin 3-01 
Milk-sugar and extractive matters .. .. 5"28 
Mineral matters (ash) "78 
100-00 
♦Containing nitrogen '48 
The whey in this experiment measured 222 quarts, and had 
the following composition : 
Water 93-15 
Butter -14 
Albuminous compounds -91 
* Mi Ik-sugar, lactic acid, &c .. 5-06 
Mineral matters (ash) -74 
100-00 
♦Containing lactic acid -48 
The Cheese No. 3 was made on 15th of August, and weighed : 
August 21st (fresh from the press) .. .. 48| lbs. 
September 14 th 47 ,, 
December 14th 44 „ 
February 11th 43j „ 
March 11th 43^- „ 
April 18th 42 „ 
Total loss in 8 months, 6^ lbs., or 13 per cent. 
Loss when ready for sale, 4^ lbs., or 9j- per cent. 
A portion of this cheese was analysed on the 18th of Aprils 
1861, and found to consist in 100 parts of — 
Water 39-43 
Butter 27 08 
*Casein 30-37 
Extractive matters and lactic acid -22 
tMineral matters (ash) 2-90 
100-00 
♦Containing nitrogen 4*86 
tContaining common salt '23 
Experimental Cheese No. 4. (extra-rich Cheese). 
The cream from 260 quarts of milk was added to 260 quarts 
of new milk and made into cheese. A sample of the mixed 
VOL. XXIII. N 
