178 
Cheese Expcrimoits. 
cream and new milk from which No. 4 was made contained in 
100 parts : 
Water 85-75 
Butter G-11 
*Cascin 2-<j4 
Milk-sugar and extractive matters 4'47 
IMi'.ienil matters (ash) 'TS 
100-00 
*Coiitaining nitrogen -47 
In this trial 243 quarts of whey were produced. The following 
is an analysis of the whey obtained in making Cheese No. 4 : 
Water 92-95 
Butter -65 
Albuminous compounds 1'20 
*Milk-suf^ar and lactic acid 4-55 
Mineral matters (ash) "65 
100-00 
*Containing lactic acid - 48 
In comparison with the whey obtained in making the Cheeses 
No. 1, 2, and 3, this whey is richer in butter and also in albu- 
minous matter. It was rather milky, and owed its turbid 
condition to finely suspended particles of curd and butter. 
The Cheese No. 4 was made on the 15th of May, 1860, and 
weighed : 
August 21st (when it left the press) .. .. 701 lbs. 
September 14th .. 70 
December 14tli C)l 
February 11th 66 
March 11th 66 
April 18th 64 
July 30th 62 
Total loss in 11 months, 8j lbs., or 12^ per cent, in roimd numbers. 
Loss when ready for sale, '6\ lbs., or 5 per cent. 
Composition of extra-rich Cheese, No. 4, on July 30th, 1861. 
Water 30-53 
Batter 41-58 
*Caseiu 23-38 
Extractive matters, lactic acid, &c 2-45 
fMineral matters (ash) 2-06 
100-00 
*Contaiiiing nitrogen 3-74 
tCoutaiiiing common salt '09 
It was considered desirable to repeat these trials, and to make 
four other cheeses precisely in the same way in which the pre- 
ceding four cheeses wore made respectively. 
