
448 Report OF THE CHEMIST OF THE 
Cheese made from milk containing added cream contains less 
‘casein relative to the fat than cheese made from normal milk, — 
and the tendency is also to a retention of less water relative 
to the fat. : & 
(Sth.) The yield of cheese: 
When milk is skimmed, the yield of cheese from 100 pounds of . 
milk is diminished at least by the amount of fat removed and 
generally somewhat more according to the amount of water 
retained. When cream is added to milk, the yield is increased at 
least by the amount of fat added and generally more, av cording to 
to the amount of water retained. | 
XIV. COMPARISON OF THE CHEDDAR AND STIRRED- 
CURD PROCESS OF CHEESE-MAKING.* 
The table below gives a general summary of the results secured | 
in making twenty comparative experiments witi the Cheddar and 
- 
‘ 
stirred-curd processes: 












2, | g88 | $2, | Se ogeeuee 
34 B oc o = so ® 
a Sor Sge acti 3.8 
Ron 3 8 woe 4 Say a 
ou use aa Pato PES 
Se 2) Zi j 
os So Soh | Baee | Bega 
5 Bae a8 | e583 | B3eq 
a A a a arRe | ghee 
Cheddar process: : Ras 
DOTA SS Sa Sere Began Eee ed 6.12 93731 9:60 1) See 2.53 
CATEALCSE feta elector 12.10 24.67 TL 76 4,26 2.78 a 
PAVOGTALOG. yc'ok we suns 8.255} 24.01 | 101 Sayre 26640" 4 
Stirred-curd process: 
2 bee Sy aN BG ARN A 6.35 23.37 9.40 3.19 2.53 
Gregnest. sd oie ve ws 4. 13.16 25.00 iN ae 4.37 2.87 
Average S05" x,t 8.52 | 24.85 | 10.11 | 3.65 2.65 


The results of the season’s work, when averaged, show very 
little difference between the results secured by the (~heddar and 
stirred-curd processes. On account of extra water retained, there 

* For details of experiments, see Bulletins 43, 45, 46, 47, experiments, 9, 10, 19, 20, 31, 32, 35, 36 * a 
41, 42, 45, 46, 52, 53, 62, 63, 68, 69, 87, 88. a 

