362 REporRT OF THE CHEMIST OF THE 
In the factory-whey, the casein and albumen varied, during the 
season, from 0.67 pounds to 1.07 pounds in 100 pounds of whey, 
averaging 0.84 pounds. In the station-whey, the casein and albu- 
men varied from 0.74 pounds to 0.94 pounds and averaged 0.86 
pounds. The average amount of casein and albumen in all the whey 
during the whole season was 0.85 poundsin 100 pounds of -whey. 
4. Pounds of Casein in One Hundred Pounds of Whey. 
The presence of casein in the whey is due to two causes. First, . 
it is due to the passage of very fine particles of coagulated casein: 
through the strainer, when the whey is drawn from the curd. 
These minute particles can readily be seen by letting a pail of 
freshly-drawn whey stand until the casein settles, and then pour- 
ing off the whey, when a noticeable quantity of finely divided — 
casein can be seen at the bottom of the pail. This passage of 
casein into the whey is not entirely avoidable, but it is needlessly 
made greater by carelessness or violence in cutting the curd and 
in subsequent handling, by agitation while drawing off the whey 
and by imperfect strainers. The amount of casein that thus 
passes into the whey varied from 0.04 to 0.16 pounds and averaged. 
0.09 pounds in 100 pounds of whey. 
In addition to the casein that passes into the whey mechan- 
ically, a small quantity appears in the whey as a result of the 
chemical action of the rennet. According to the best light we — 
now have upon the subject, it appears that when the casein of 
milk is acted upon by rennet, it is converted into two different — 
compounds; one of these, constituting the greater portion, is insulu- 
ble and forms the solid portion of the curd proper; while the other, 
which is usually small in quantity, is soluble and passes into the 
whey along with the albumen, which it resembles in several 
respects. The amount of this soluble portion depends upon con- 
ditions which have not yet been carefully studied; in amount, it 
does not probably exceed 0.05 pounds in 100 pounds of whey. 
Hence, the total amount of casein, insoluble and soluble, present 
in the whey probably does not exceed, on an average, 0:15 pounds 
in 100 pounds of whey. We have as yet no method for determin- — 
ing the amount of soluble casein in the presence of albumen and, — a 
therefore, we can not now present definite data on this point. a : 
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