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New York AGRICULTURAL EXPERIMENT STATION. 444 
I. The Influence of Skimming Milk and Adding Cream upon 
Loss of Milk-solids in Cheese-making. 
Taste SHowine Amount or MriK-souips Lost anp RECOVERED IN 
CHEESE-MAKING. 



; Pounds of Pounds of 2 Per cent. of 
tor tS he, | aR Shy | sods ost in | solderecor, | Tereentof | Tinikewolide 
of milk. Ibs. ee milk. lbs. of mili. 7 a lost in whey. peared 
2.40 *11.70 6.31 5.39 53.93 46.07 
2.90 al a Eli ds 6.20 5.55 Paki y frend i) 47.24 
2.95 woah 0 Lay G76 5.59 52.43 457 
3.20 *11..83 6.19 5.64 52.32 47.68 
Sioo, 192093 6.22 6.01 50.86 49.14 
3.55 1302 6.52 6.51 50.00 50.00 
3.80 *13.08 6.21 6.87 47.48 52.52 
4.22 $13.19 6.34 6.85 48.07 51.98 
5.70 414.65 6.06 8.59 4V37 58.63 
6.00 TLo: 26 6.28 8.98 41.15 58.85 




The per cent. of loss of milk-solids in making skim-mnilk into 
cheese is greater than in case of normal milk, while, in making 
into cheese milk to which cream has been added, the per cent. of 
loss of milk-solids is less than in normal milk, as is shown by the 
following summary: 
2 3 Per Cent. or Miix-souips Lost In WuHey. 




Normal milk. Skim-milk. brewyeaersci ts 
oh an at ea 43.59 47.48 41.15 
SOPOAIGRU icc sc ees ss “Paik fe 54273 53.93 48.07 
Average eee eae leet se het 48.60 peeOd 43.35 
* Partially skimmed, + Cream added. 
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