180 Cheese Experiments, 
Composition of Milk from 'which Cheese iVb. 6 was made. 
Water 88-50 
Butter 2-43 
*Casem 3-25 
Milk-sugar, extractive matters, &c 5-03 
Mineral matters (ash) '79 
100-00 
*ContainiDg nitrogen '52 
Ten pints of cream were taken from 130 quarts of milk, and 
produced 9|-lbs. of butter. 
Composition of ]Vhey from Cheese No. 6. 
Water 93-05 
Butter -40 
Albuminous compounds -95 
Milk-sugar, lactic acid, &c 4-9G 
Mineral matters (ash) -64 
100-00 
This cheese was made on the 18th of August, and weighed : 
August 24th 53 lbs. 
September 14th 52i „ 
December 14th 49J „ 
February 11th 49 „ 
Total loss in 6 months, 4 lbs., or 7§ per cent. 
Loss when ready for sale, 3J lbs., or 6 per cent. 
Composition of Cheese lio. G, analysed April 22nd, 1862. 
Water 38-43 
Butter 23-28 
*Casein 32-37 
Extractive matters, lactic acid, &c. .. .. 2-10 
fMineral matters (ash) 3-82 
100-00 
*Containing nitrogen 5"18 
tContaining salt "65 
Cheese No. 7 (skimmed-milk Cheese). 
Made from 260 quarts of milk, from which the cream (20J pints) 
was taken off. 
Composition of Skim-milk used in making the Cheese No, 7. 
Water 89-10 
Butter 2-31 
♦Casein 3-50 
Milk-sugar and extractive matters 4-32 
Mineral matters (ash) -77 
100-00 
*Containing nitrogen -56 
