
380 Report OF THE CHEMIST OF THE ~ 
(4th) In no case did cheese made from skimmed milk contain — 
as much as 1.30 pounds of fat for one pound of casein. The 
nearest any cheese came to this was one made from milk from 
which less than ten per cent. of its fat had been removed, «and in ~ 
this cheese there were 1.27 pounds of fat for one pound of casein 
In only a single instance in our entire season’s work was there a — 
cheese made from normal milk which contained less than 13 
pounds of fat for one pound of casein, while the average was 
1.42 pounds of fat for one of casein. _It, therefore, appears highly 
probable, that in case of cheese made from the mixed normal 
milk of herds of cows, there will not be less than 1.30 pounds of 
fat for one pound of caseine, unless the cheese was made from 
skimmed milk. Another season we shall carry our study much 
farther in this line, with a view to establishing beyond doubt 
whether the above statement can be held as generally true or 
whether it must be somewhat modified. . 
(5th) Taking milk which contains four pounds of fat in 700 
pounds of milk, and removing from it varying amounts of fat, we 
can show very clearly, as below, the effect of skimming 
milk upon the relation of the fat to the casein in the 
resulting cheese. | . 
In ascertaining the composition of the cheese in the table below, 
it was assumed, as a result of our season’s work (1st) that 8.5 
per cent. of the fat in the milk is lost in manufacture, and twenty- 
four per cent.of the casein and albumen; (2d) that the amount 
of ash in the cheese made from 100 pounds of milk is constant; a 
and (8d) that the per cent. of water in the cheese is constant, « 
36.5 per cent. being .adopted as a standard. The assumption | 
regarding the ash may not be absolutely true for all cases, and, 
in actual experience, the per cent. of water in the cheese would 
be increased as the milk was more completely skimmed. The 
amount of casein might be slightly diminished with more com — 
plete skimming. But the data are intended to show the relation — 
of fat to casein in cheese as indicated below, and for this pur- 
pose, are, in all probability, quite as accurate as we could secare — 
by actually doing the work. oe 

