Composition of Cheese. 
33 
or iisli. Now, in the prcpiiiatloii of clieose we separate the curd 
or casein, and, if we want to make good cheese, also the hatter 
and a small quantity of mineral matter contained in the milk. 
In the whey remains the milk-sugar and most of the mineral 
matter. A glance at the subjoined diagram, which gives the 
composition of different kinds of milk lately analysed by mc, will 
sliow the enormous difference tliat exists in the relative amounts 
of the various constituents of milk. * 
Composition of Kew Mil];. 
No. 1. 
Milk 
analysed 
Oct. 21, 
18BU. 
No. 2. 
Milk 
analysed 
Nov. 29, 
1860. 
No. 3. 
Milk 
analysed 
Sept. IS, 
ISGO. 
No. 4. 
Milk 
analysed 
Aug. 7, 
ISBO. 
No. 5. 
Milk 
analysed 
Si'pt. 0, 
18G0. 
(Morning's 
milk.) 
No. 6. 
Milk 
analy.scd 
Sepi. G, 
18U(). 
(Evening's 
millc.) 
■\V;,ter 
Casein 
!M ilk -sugar 
Miiiwal matter (ash) 
Percentage of dry"| 
83-90 
7-62 
3- 31 
4- 46 
•71 
100-00 
lG-10 
8;i-20 
4'9G 
3-(i6 
5-0.') 
1-13 
8G-65 
3-99 
3-47 
.5-11 
•78 
87-40 
343 
3^12 
5-12 
•93 
89 •9.') 
1- 99 
2- 94 
4-48 
•64 
90-70 
1^79 
2^81 
4-04 
•GO 
100-00 
14-80 
100-00 
13^35 
100-00 
12^60 
100-00 
10-05 
100-00 
9-30 
I have selected these analyses from a considerable number of 
milk-analyses lately made in my laboratory. They illustrate 
strikingly the great differences that exist in the quality of new- 
milk. It might readily be imagined that milk such as that 
which I examined on the 6th of September, containing OO^' per 
cent, of water, had either been diluted with water, or at least 
produced by cows fed on mangold-tops, distillery-wash, or similar 
food. Such, however, was not the case. Thccows which yielded 
this poor milk were out in pasture, and every precaution was 
taken to get a fair average of the milkings from some 8 or 10 
cows. The milk was received by me almost directly after it had 
left the udder, and I can thus vouch for its being genuine, and 
its watery condition natural. The pasture, however, was poor 
and overstocked, so that the daily growth of grass furnished 
hardly enough food to meet the daily waste to which the animal 
frame is subject, and was thus not calculated to meet an extra 
demand of materials for the formation of butter and curd. The 
milk consequently became not merely deficient in quantity, but 
also poor in quality. It is well then to bear in mind that an in- 
sufhcient quantity of food in the case before us caused the supply of 
milk to be small and unusually poor. This analysis illustrates and 
confirms a principle generally recognised by good dairy-farmers, 
VOL. XXII. D 
