
4192 ReEpoRT OF THE CHEMIST OF THE 
TasLE SHowrne RELATION oF ALBUMEN IN MitK To CASEIN AND 
_ ALBUMEN IN WHEY. 


Amount of 
casein and al- 
bumen in whey 
in excess of al- 
bumen in milk. 
Pounds of casein and albumen in 
Pounds of albumen in 100 pounds of 
milk, whey from 100 pounds of milk. 
aa Os eg I Gs ON OO Re) 
DO Runs artts pads tatavens ame tanely G8 io iis elem aielartie oye )aleipiale see 
RUDE AE |e Ris te aitye pM al alae ate GB re cele ae icles 6 6 pabpiers apn enn 
SUES epee MES eg tole pie tate cheno tel tie 1 Oe ee ietete 4 ik aaa 0.04 
BL UN atin a Nath ate Rl ile Oana ated 5G es wikiavels. olln ip) nile lees elietnel eee ean 
PLM taNs Sig atc Bleu Nala a ae ce he oO ai soya pit atta ciel eee 0.02 
SINR etic dasa alhly ou, can 618.0 6 Meera! l6) fies ta a eee 0.06 
2 Baa lie AS ANS SE 20D ie atively ieiaea a tata ean 0.15 
MEM ety Nate a Wolohete te omen ge A RIAA RAMEN A NO nb) 0.04 
OA EN i es RIN gS ea IME ay le eh TON SON es ites Beane ae 0.09 
Swe re ee race iantueng (adeacuue Gedy ca & TE RZ aT See 0.13 
EU ee el Gtey aa vies Ue Mes diac ao. 51 Oras Sa UNG sh etoile Asta at sya 0.17 
Dine sess eri see lees Sls. saetaeel eee U A rat dtia lana Sewlaeiete nes nee 0.12 
i Se a eR a a Ce A ea Ds whgictehe a ee CS ReeeM nate te aaa 0.12 
ZUR fails Tala ae icuetne ene ah tae whe RAS gid St a 0.12 
Dea sie eev dis etatie etaccuecuuenis VEO gaa taUn a's Wits ca een os ae 0.06 
ERA cir ets arson erat laa ema eth Pav or GN Soup Ten eR A >. 0.16 
ho A Se SR a ab RR OI SES Mb ietc a» tal enero oc ne 0.09 
Dae oiiiel serie auc euatitn gnae TO Nik aha ng lees pan ee 0.11 
MUeaver seid te eee ate aI Leche Rr scaNetG oO). dais "erat ok! phievie at cele) aaa 0.08 
APU RAM ciate cls tar wre iN tests area ce 6 LO) cele due aia lely a ela ee 0.03 
APO b Nebr es tay caval © hs EEE Sr MPEP A GE | 0.10 
LAA A AR Ra nS 7 BOO) AS iein\ovdi eve aig tale Narn i. 
ANU e Wille eles Oy edie Whe dle o tigie cele gene 0.14 



An examination of the table above shows that, in most cases, 
there is a larger amount of casein and albumen in the whey, than — 
there is of albumen in the milk. If we suppose that all the 
albumen of the milk goes into the whey, then the excess in the 
whey must be casein. On this supposition, the casein in the 
whey would vary, as shown in the third column of the table above, 
from 0.03 to 0.17 pounds, and average about 0.09 pounds for 100 
povnds of milk. However, it is probable that from 0.05 to 0.10 
pounds of albumen go into the cheese for 100 pounds of milk, and © 
hence, that there are somewhat more than 9.10 pounds of casein 
in the whey. : 

