
418 Report oF THE CHEMIST OF THE 
dict what amount of fat the cheese made from it will contain; or 
whether, knowing the composition of a cheese, we can determine 
the composition of the milk from which it was inade. | 
In the tables below, the constituents of cheese are given in’ two 
forms (1st) in the green cheese, and (2d) in the dry or water-free 
cheese. To illustrate, 100 pounds of a certain vreen cheese con- 
tain 33.7 pounds of fat and 37.3 pounds of water. If the water 
were removed completely by drying, 100 pounds of the dried or 
water-free cheese would contain 53.8 pounds of fat. This method 
of calculating the results is made desirable where comparison 
of cheeses is to be made from the fact that, in curing, the cheese 
is steadily losing moisture, and the per cent. of fat is becoming 
larger, though the actual amount of fat in the cheese is the 
same. By calculating the fat in 100 pounds of water-free cheese, 
we have a uniform basis for comparing our results. 
1. The Influence of Fat in Milk on Composition of Cheese. 
TaBLE SHowine RELATION oF Fat 1n Mik To Fst In CHEESE. 

' Pounds of fat in Lbs. of fat in 100 
Pounds of fat in} Pounds of fat in} 100 pounds of | Lbs. of fat in 100 unds of water- 
100 pounds of | 100 pounds of| greencheesefor| poundsofwater-| free cheese for 








green cheese. one pound offat | free cheese. one pound of fat 
in milk. in milk. 
3.05 32.82 10.76 52.54 
3.10 32.48 10.45 51.56 
3.30 32.82 9.95 53.90 
3.35 33.30 9.94 54.88 
3.45 383.47 9.70 53.20 
3.50 32.05 9.16 51.05 
3.55 33.05 9.31 §2.11 
3.60 33.88 9.41 52.79 
3.65 32.70 9.00 52.91 
3.70 34.44 9.31 53.45 
3.75 34.23 9.13 53.25 
3.80 34.66 9,12 53.80 
3.85 33.98 8.83 53.90 
3.90 34.80 8.92 54.92 
3.95 34.96 8.85 55.88 
4.00 33.36 8.34 54.70 
4.05 32.30 8.00 52.78 
4.10 33.90 oF 54.00 
4.15 33.00 7.96 52.91 
4,20 35.45 8.44 54.39 
4.25 34,82 8.19 52.75 
4.30 36.05 8.38 56.68 
4.35 34.53 7.94 53.79 
4.40 34.91 7.93 55.93 

