459 | Report OF THE CHEMIST OF THE 



‘Per eent. of 
fat in milk 
|} lost in 
whey. 


Curd cut coarse ...... 5.00 
Curd cut ordinarily 
LY siete Tapia a a LAG 8.00 

Per cent. of 
casein 
and albu- 
men in 
milk lost 
in whey. 
24.15 

24.31 


XIX. THE EFFECTS OF TAINTED 


Pounds of 
cheese 

Pounds of 
water re- 
tained in 
MANUFACTURE OF CHEESE.* 

Pounds of 
cheese 
made for 
one pound 
of fat in 
milk, 
285): 
2.68 
MILK UPON THE 
The term “tainted” is usually applied to any milk that gives 
_ off any odor other than that belonging to normal milk. In regard 
to cheese-making, we should make a distinction between differ- 
ent kinds of tainted milk. Milk may be exposed to and absorb 
odors which do not in any way affect the cheese-making, that is | 
which do not cause floating curd and increased loss in manufac- 
ture, and which may produce cheese of good quality. For exam- © 
ple, the absorption by milk of traces of such an odor as that of 
spirits of turpentine would in no way affect the loss of milk-con- 
situents in cheese-making, and, under ordinary conditions, the 
volatile compound would be completely driven out at the tem-~ 
perature used in manufacture, so that the quality of the product 
would not necessarily be injured. On the other hand, if milk is 
exposed in the presence of putrefying animal matter, the absorp- 
tion of odors will be accompanied by absorption of bacteria which 
will work such changes in the milk that, during the process of 
cheese-making, there will result floating curd, large losses of 
milk-constituents and an inferior cheese-product. In connection 
with cheese-making, we should, therefore, distinguish between — 
tainted milk caused by the absorption of a mere odor and that 
caused by absorption of odors which are necessarily accompanied 
by deleterious bacteria. Of course, any abnormal odors are unde- 
sirable in milk, but there is a wide difference in respect to their 
* For details, see Bulletins 46 and 47. experiments 41-45, 62-72, 


