446 Report oF THE OHEMIST OF THE 
A comparison of the third and fifth columns in the table above 
shows that in almost every instance the cheese made from skim- 
milk gave a larger yield than there would have been if the cheese 
had contained the same proportion of water as cheese made from 
normal milk; and a comparison of the fourth and sixth columns 
shows that this difference of yield was due to water retained. 
The excess of water in the skim-milk cheese varied from 0.32 to 
1.10 pounds for the cheese made from 100 pounds of milk. In the 
cheese made from milk containing cream, the average amount of 
moisture was about the same as in cheese made from normal milk, 
though, as will be seen, the variation of water in the individual 
cases was very marked. In two cases, the cheese contained less — 
water than cheese made from normal milk; in the other case, the 
moisture was considerably in excess. Theoretically, the loss of — 
yield by skimming milk should equal the amount of fat removed 
plus the amount of water which this fat would retain in the cheese; 
but, owing to the fact that an excess of water is retained, the 
actual difference is not usually equal to the theoretical 
difference. 
Tue INFLUENCE OF Skimmine Mitk anp Appinc Cream Upon THE 
RELATION OF Fat in Mix To YIELD or CHEESE. 







Pounds of cheese | Pounds of cheese 
Pounds fat i200 eee te” | torcuspouniel | coowatet made | Ber eenk wate 
pounds of milk. fat in milk. from 100 pounds 
of milk, pound 9 nae 
*2 40 10.00 4.16 8.90 3.70 
*2 90 9.35 3.22 8.50 2.93 
*9 95 9.10 3.08 8.75 2.97 
3.520 9.41 2.94 8.82 2.75 
“32D 9.80 3.02 9.48 2.92 
73.65 10.20 2.87 nk Obes 2.90 
#3 80 11.47 3.00 10.84 2. 
t4.22 LEA 8 2.63 10.81 ye 
5.70 14.16 2.48 13.55 2. 
$6.00 13.30 2 29 14,17 2. 
* Partially skimmed. +t Cream added. 
— 2 . =a, . 
“t a 7, =< 
oe OS le Vee ae 


