440 ReEporT OF THE CHEMIST OF THE 
XIN. THE INFLUENCE OF SKIMMING NORMAL MILK 
AND ADDING CREAM TO NORMAL MILK UPON THE 
MANUFACTURE OF CHEESE. | oe 

We have already discussed the effect of skimming milk and 
adding cream to milk upon the composition of milk and also 
upon the composition of the cheese made from such milk. 
We have seen that removal of fat from normal milk 
produces the following effects: (1st) the milk-solids decrease in 
quantity; (2d) the casein and albumen increase relative to the 
_ fat, so that while in the normal mixed milk of herds of cows we 
found rarely less than 1.10 pounds of fat for one pound of casein, 
in skim-milk there was rarely as much fat as casein, and albumen. 
Our season’s work appears to justify the statement that ordinary 
skim-milk rarely or never contains more than 1.30 pounds of fat. 
for one pound of casein (not including albumen). Adding cream 
to milk has the effect of increasing the amount of fat relative to- 
the casein and albumen in both milk and cheese. 
We will consider, in addition, the following points under this 
head: 
1. The influence upon loss of milk-solids in cheese-making. 
Zz, The influence upon loss of fat in cheese-making. 
\ 
3. The influence upon loss of casein and albumen. in cheese- | 
making. 
1. The influence upon composition of cheese. 
5. The influence upon yield of cheese. 
6. Summary of results. 

