
444 REPORT OF THE CHEMIST OF THE 
3. The Influence of Skimming Milk and Adding Cream upon 
Loss of Casein and Albumen in Cheese-making. 
TasBLE SHowina Loss or CaskIN AND ALBUMEN IN OHEESE- 



MAKING. 
Pounds of casein |POUnds of casein |Pounds of casein |p... cent, of casein |Per cent. of casein 
and albumen in re a ica er oun ik ae fe and albumen in| and albumen in 
100 pounds of 100. pounds of| cheese for 100 milk lost in| milk recovered 
gee milk. pounds of milk, | Whey. in cheese. 
*3 47 0.72 oD 20.75 79.25 
#391 0.76 2.45 23.68 76.32 
MavoG 0.80 2.46 24.54 75.46 
hs Hla Oca 2.44 24.00 76.00 
AD. Io 7 0.81 246 24.77 753298 
3°46 0.84 2 G2 DA OR AT (S273 
*3 48 0.74 | 2.74 21227 78.73 
$3.30 0.78 2.52 23.64 76.36 
13.32 0.68 2.64 20.48 . 79.52 
+3 .46 0.80 2.66 93.12 : 76.88 



An examination of the above table and a comparison with our 
average results show that the loss of casein and albumen in 
cheese-making is affected little, if any, by skituming milk or 
adding cream. 
4. The Influence of Skimming Milk and Adding Cream shes 
the Composition of Cheese. 
This subject has been discussed already in connection with the 
composition of green cheese under the heads, “ Relation of fat 
to casein in cheese made from skimmed milk,” and “ Relation of 
fat to casein in cheese made from milk to which cream has been 
added.” 
* Partially skimmed. + Cream added. 

