Composition of Cheese. 
35 
given quantity oi milk is much j^ioatcr than in sprinft- or 
suBimer. An inspection of the second and I'oui th analyses afi'ords 
a ready explanation of this fact. 
Both these milks came from the same dairy. In August the 
milk scarcely contained 3^- })er cent, of butter, and, in round 
numbers, 3 ])er cent, of casein; in November it yielded 5 per 
cent, of butter and ^ per cent, more casein than in August. 
Rightly to appreciate this increase, it should be regarded, n<jt so 
much as an addition of 2^ parts in 100 parts of fluid, as of 2^ 
parts to 12-i- solid matter, the total percentage found in August, 
or an increase of 20 per cent, on the solid matter. And if we 
consider that most of the milk-sugar and of the mineral matters 
pass into the whey in the cheese-manufacturing process, the 
difference in the cheese-producing qualities of the August and 
November milk appears still greater. 
In one of the milks we have 3^ per cent, of butter and 3 
of casein, or 5^ per cent, of solid cheese-producing materials in 
every 100 parts of milk ; in the other there are 5 per cent, of 
butter and Sh of casein, or 8^ of solid cheese-producing matters. 
Tims the real proportion in the two milks is as 0^ to — that is 
to say, the latter yields 55 per cont. more dry cheese-forming 
materials than the former ; and as we find in good cheese about 
ono-thii'd of its weight of water, the 55 per cent, of dry matter 
witli this complement of water will amount to 83 per cent. 
In other words, 1 gallon of the November milk will nearly 
produce double the quantity of saleable cheese which can be 
made from the August milk. 
The third analysis represents the composition of good, rich 
milk, and the fourth the average composition of milk neither 
rich nor poot. 
In rich milk the proportion which the butter bears to the 
casein is always much greater than in milk of average quality. 
In the latter there is about as much butter as casein, and in 
decidedly poor milk the proportion of casein is larger than that 
of butter. 
The preceding analyses have brought to light unexpectedly 
large differences in the amount of butter which is contained in 
different samples of milk. With proper care and skill in cheese- 
making nearly the whole of the butter becomes incorporated with 
the curd ; and as the market price of cheese depends in a great 
measure, though not entirely, upon the proportion of butter which 
it contains, it is evident that the original quality of the milk 
must have a decided and direct influence on the quality as well as 
on the quantity of cheese which can be made from it. Although 
precisely the same process may be adopted, and equal care and 
attention may be bestowed on the manufactoie, it nevertheless 
J) 2 
