
414 Report oF THE CHEMIST OF THE 
b. Of the casein and albumen in 100 pounds of milk, there were 
lost in the whey from 0.61 pounds to 0.94 pounds, with an average 
of 0.75 pounds, which was equivalent to from 20.48 to 25.00 per 
cent. of the casein and albumen in the milk, with an average of 
23.90 per cent. 
ce. Of the casein and albumen in 100 pounds of milk, there were 
recovered in the cheese from 1.90 to 2.82 pounds, with an average 
of 2.39 pounds, which was equivalent to from 75 to 79.52 per cent. 
of the casein and albumen in the milk, as an average of 76.10 
per cent. , 
d..The proportion of casein and albumen lost in cheese-making 
was for the most part, very uniform, without regard to condition 
of manufacture. 
e. While results based on definite data can not be presented, it 
is probable that less than 0.10 pounds of albumen is recovered in 
the cheese and that somewhat more than 0.10 pounds of casein 
go into the whey for 100 pounds of milk. - 
f. The loss of casein and albumen in cheese-making was in no 
way influenced by the amount of fat in the milk. 
TaspLte Giving GENERAL SumMARY ReGarping Loss or MiLxK 
‘CONSTITUENTS IN CHEESE-MAKING. 
Pounds 
Pounds in oe . recovered | Percent. | Percent 
100 0 Ths. of f in cheese lost in recovered 
—————— | ef | ee | 
Solidsin milk. ..s.8., 12.66 6.21 6.45 49.05 50.95 
MAG TN LK ie al ee SaeO 0:31 3.39 8.38 91.62 

Casein and albtmen 
aT ck, ee Pelee: 3.14 aie Soa 23.90 76.10 

