Cliccse Experiments. 181 
The whey from this cheese was perfectly clear, and contained 
hardly any butter, as will be seen by the subjoined analysis : 
Composition, of Whey from Cheese No. 7. 
"Water .. .. 93-10 
Butter -14 
Albuniinons coinponmls "76 
*Milk-sii£!;av and lactic acid 5'31 
Mineral matters (ash) '69 
100-00 
♦Containing lactic acid '46 
This cheese was made on the 20th of August, 1860, and weighed: 
August 2Gtli 49f lbs. 
September 14tli 49 ,, 
December 14th 47J „ 
March 6th 46J „ 
Total loss in 6 months, lbs., or 6j per cent. 
Loss when read}' for sale, 2i lbs., or 5 per cent. 
Composition of Cheese No. 7 (^Skim-^nilk Cheese). 
Water 38-39 
Butter 23-21 
*Cas('in 28-37 
Extractive matters, lactic acid, &c 6-80 
Mineral matters (ash) 3-23 
100-00 
♦Containing 4-54 
Cheese No. 8 (extra-rich Cheese). 
Made from 260 quarts of new milk, to which was added the 
cream (20 pints) from 260 quarts of milk. 
Composition of the Milhfrom ichich the Cheese No. 8 was made. 
Water 86-73 
Butter 4-81 
*Casein 2-69 
Milk-sugar and extractive matters 5*01 
Mineral matters (ash) -76 
100-00 
♦Containing nitrogen '43 
Compositioyi of the Whey from Cheese No. 8. 
Water 92-95 
Butter -42 
Albuminous compounds 1-01 
Milk-sugar, lactic acid, &c. 4-95 
Mineral matters (ash) -67 
100-00 
