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864 ReEporRT OF THE CHEMIST OF THE 
IX. A STUDY OF THE COMPOSITION OF CHEESE. 
_ The following points will be presented in connection with our 
discussion of the composition of green cheese: 
1. Pounds of water in 100 pounds of green cheese. 
. Pounds of solids in 100 pounds of green cheese. 
. Pounds of fat in 100 pounds of green cheese. 7 ye 
Pounds of casein’ and albumen in 100 pounds of green cheese. 
. Pounds of casein in 100 pounds of green cheese. 
. Pounds of soluble casein and albumen in 100 pounds of 
green cheese. 
7. Relation of fat to casein in cheese made from normal milk. 
8. Relation of fat to casein in cheese made from skimmed milk. 
9. Relation of fat to casein in cheese made from milk containing 
added cream. 
10. Relation of fat to total solids in cheese made from normal 
and skimmed milk. 
11. Summary of results. 
Doe w bo 

