that was lost in making normal milk into cheese and also that A 
side with the normal milk: 
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2 20'The Influence of "Summing: Milk aan Adding C 



Upon Loss of Fat in Cheese 
MAKING. ua 



Pounds of fat in tetita baniey ter earered tleteccen ae “cont: of toes ae cent. pitee 
100 pounds of milk.| 100 pounds of for 100 pounds whey. nat is 
milk. of milk. pales Aa 
RD 140 0.16 2.24 6.67 
*9 90 0.24 2.66 8.28 
*9 95 0.26 2.69 8.81 | 
73.25 0.28 3.02 7.08 
*3 -56 X epi SL 5.90 
8:80 0.27 3.53 FO 
+4. 29 0.27 3.95 | 6.40 
t5.70 0.42 5.28 op ee 
+6 .00 0.34 | 5.66 5.67 | 
The following arrangement shows the per cent. of fat in nile 
lost in making the corresponding skim-milk into cheese side by. | 
aur 
Pounds of fat in | Per cent. of fat in| Pounds of fat in Per cent, of 

100 pounds of | normal milk lost| 100 pounds of| in skim-milk los 
normal milk. in whey. skim-milk. in whey. — 
4.15 6.50 3.80 
3.95 5.82 3.25 
3.90 8.70 2.90 
4.10 6.60 3.20 
 Average..... 4.03 6.78 3.29 

the same normal milk after partial Gaining shows that the i 
averu ge per cent. of fat lost in case of the normal milk was 578 yi 

—— = eee 
* Partially skimmed. —_ + Cream added. 
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