Cheese Experiments. 179 
Cheese No. 5 (whole-milk Cheese). 
Made from 2G0 quarts of new milk. 
Composition of this Milk (^August 'list, 18C0). 
Water 87-00 
Butter 3-99 
*Cnscin 3-44 
Milk-sugar, extractive matter, &c 4-81 
Mineral matters (ash) '70 
100-00 
'Containing nitrogen '55 
This milk, it will be seen, dififers but slightly in composition 
from that used on the 11th of August, for making whole-milk 
cheese. 
Composition of Whey from Cheese No. 5. 
Water 92-80 
Butter -59 
Albuminous compounds .. -91 
Milk-sugar, lactic acid, &c 5-04 
Mineral matters (ash) -66 
100-00 
This whey, like that made from Cheese No. 4, was not suf- 
ficiently clear, and contained too much fatty matter in a state 
of mechanical suspension. 
The Cheese No. 5 was made on 21st of August, and weighed : 
August 27th (fresh from the press) .. .. 61 J lbs. 
September 14th 60f „ 
December 14th .. 58i „ 
March 11th 57 „ 
Total loss in 6J months, 4| lbs., or 7i per cent. 
Loss when ready for sale, 3J lbs., or £f per cent. 
Composition of Cheese iVo. 5 on the 11th July, 1861. 
Water 31-70 
Butter 36-18 
♦Casein 27-19 
Extractive matters, lactic acid, &c 1-95 
fMineral rnatters (ash) 2-98 
100-00 
♦Containing nitrogen 4-35 
tContainiug common salt -34 
Cheese No. 6 (partially-skimmed-milk Cheese). 
Made from 130 quarts of new milk and 130 quarts of skimmed 
milk. 
N 2 
