


ee is eS 
New Yorx Acricurtcra, Experiment Srarion. 44T os 
The data in the table above indicate that a pound of fat in 
skim-milk will make more cheese than a pound of fat in normal 
milk, while the reverse is true of milk containing added cream. 
This is a necessary consequence, since, in skimming milk, little 
but fat in the way of solids is removed and the casein is 
present, relative to the fat, in larger amount than in normal wilk 
and, in addition, the cheese made from skim-milk retains, 1s a 
rule, more water than cheese made from normal milk. ence, in 
skim-milk cheese, we have for every pound of fat more casein 
and more water than in case of normal miik cheese. In the 
case of cheese made from milk containing added cream, there 
is less than a. normal amount of casein relative to the fat. 
6. Summary of Results Relating to the Influence of Skimming 
Normal Milk and Adding Cream to Normal Milk upon 
the Manufacture of Cheese. 
(ist.) Loss of milk-solids: 
With skim-milk, the per cent. of milk- solids lost in the whey 
in cheese-making was greater than with norm:l milk; while 
the loss of milk containing added cream was less than with normal 
milk. The per cent. of fat in the skim-milks yayied from 2.40 to 
— 3.80. 
(2d.) Loss of fat: 
The proportion of fat lost in case of skim-milk was greater 
than that lost in case of normal milk made into cheese under the 
same conditions; while the proportion of fat lost in vase of milk 
containing added cream was less than in case of normal milk. 
The largest amount of fat in the milk containing added cream 
was 6 per cent. 
(3d.) Loss of casein and albumen: 
There was practically no difference in the results obtained, 
whether skim-milk, normal milk, or milk containing added cream 
was used. 
(4th.) The composition of cheese: 
Cheese made from skim-milk contains more casein and water 
relative to the fat than does cheese made from normal milk. 
