

New York AGRICULTURAL ExPERIMENT STATION. 381 







| 
Pounds | Per cent. | Pounds of ie Pounds 
KIND OF MILK USED FOR of fat in| of fat in fatin 100 | in 100 Ibs, |Of fat for 
MAKING CHEESE. 100 lbs. (normal milkjlbs. of green) of green one lb. of 
of milk. | removed. cheese. cheese. casein. 
rermat mink 5. es yO ae ea BAO OA VAL: | Ta 
ATT WAL oy oa bles ah ee es 3.80 5.00 33.56 25.07 Lise 
rmerrrereTaMMene rts 3.60 10.00 Pe ee 25.79 Ny 6 
a 000 el ae S88 16.67 31.48 26.83 IEP ly 
PReNMP AIM 3.20 20.00 30.84 OT ad 148 
(eC 1) a ee 3.00 25.00 29.78 28.26 1.05 
Skim-milk ..... CAs 8. 67 8383 27.95 99.78 0.94 
pte pes eh. 2.40 40.00 26.35 31.14 0.87 
+ ST ed 2.00 50.00 93.55 33.47 0.70 
PAIL 6s yi ocy es chess’ ove 1.60 60.00 90.33 36.21 0.56 
PURER ee lel dks ees 1.33 66.67 Leg 38.18 0.47 
CTS oe a a 1.00 75.00 14.58 41.07 0.35 
UTE) tb ta 0.80 80.00 12.05 43°13 0.28 
Bei bor beady OO vOO 6.76 47 159-0 (Ov te 
oe ie oe 0.10 97.50 1.80 51.80 0.04 
Pete eee 6 «ce ec 0.00 | 100.00 0.00 53.28 0.00 




(6th.) The data presented in the foregoing paragraphs sug- 
gest. a basis for determining whether cheese is made from whole 
milk or from skim-milk. If our future work confirms that done 
- thus far we shall be able to establish a natural standard by which 
cheese can be judged. So far as the results of the past season go, 
we should be justified in saying that cheese which contains less — 
than 1.8 pounds of fat for one pound of casein has, in all prob- 
ability, been made from skimmed milk. 
g. Relation of Fat to Casein in Cheese Made From Milk to 
Which Cream has been Added. 
The effect of adding cream to normal milk is to make the 
- amount of fat larger relative to the casein and the same effect is 
produced in the cheese made from such milk. Thus in cheese 
made from milk to which 17 per cent. of fat was added, and 
which then contained 4.22 per cent. of fat, there were 1.57 pounds 
of fat for one pound of casein; in cheese made from milk to 
which about 40 per cent. of fat was added and which then con- 
tained 5.70 per cent. of fat, there were two pounds of fat for one 
pound of casein. 
