
New Yorx AgricunturaL Experiment Srarion. 379 
8. Relation of Fat to Casein in Cheese made from Skimmed 
Milk. 
In the table below, we give data showing the relation of fat to 
~ gasein in cheese made from whole milk and in cheese made from 
the same kind of milk after a portion of its fat had-been ronoved: 





Pounds of fat Pounds of Pounds of fat | Per cent of 
Rr gs Oa ne omen arcr | Oncaea cn one oe 
cheese. green cheese. cheese. removed. 
Normal milk (a)...... 33.27 24.65 Les We ieu ena 
Skim-milk (a) ........ 22.40 27.50 0.82 40.75 
Normal milk (b)...... 33.61 24.81 MS sp diese rp 8 
mpmimemilk (6). ......-. . «, BBeds 26.20 1.09 25.65 
Normal milk (¢c)...... 36.20 23.24 Li 5GW) Sere tea 
Skim-milk (¢)........ 31:24 25.93 1.20 22.00 
Normal milk (d)...... 33.23 25.25 1 BAS. Tear ame 
Skim-milk (d)........ 29.55 27.03 109 18.00 
Normal milk (e)...... 35.06 22.77 Wo DAG fe or 
Skim-milk (e) ........ 30.82 25.10 1.23 17.70 
Normal milk (f)...... 33.95 20009 TAY ie ee 
Soetoro k (Lf) 0. 4.0... 30.78 ~ 23.90 1.27 8.55 



A study of the above table suggests the following statements: 
(ist) Removal of fat from milk influences the vomposition of 
cheese in much the same way that it does that of milk. Skim- 
ming milk increases the amount of casein relative to the fat not 
only in the milk, but also in the cheese made from such skimmed 
milk. The greater the amount of fat removed from the normal 
milk, the less will become the amount of fat relative to casein in 
the resulting skim-milk as well as in the cheese made from such 
— skim-milk. ) 
. (2d) Fat, varying in quantity from 0.35 pounds to 1.65 pounds 
for 100 pounds of milk was removed from various kinds of normal 
milk. The amount of fat removed was equivalent to fromm 8.55 
to 40.75 per cent. of the fat in the milk. 
4 _ (8d) In the cheese made from normal milk, there were from 
- 1.32 to 1.56 pounds of fat for one pound of casein, while in the 
_ cheese made from the skim-milk, there were from 0.82 to 1.27 
pounds of fat for one pound of casein 



