460 REpoRT OF THE CHEMIST OF THE 
2. Loss of fat in cheese-making: 
a. The amount of fat in 100 pounds of milk that was lost in 
the whey in cheese-making varied during the season from 0.2) 
to 0.50 pounds, and averaged 0.31 pounds (nearly five Gunces); this 
was equivalent to from 5 to 18 per cent. of the fat in the milk, 
with an average of 8.38 per cent. 

b. The proportion of fat in milk that was lost in cheese-making ~ 
was entirely independent of the amount of fat in the milk. The 
varlat‘ons in loss were due either to the condition of the milk 
or to some special conditions employed in manufacture. 
3. Loss of casein and albumen in cheese-making: 
a. The amount of casein and albumen in 100 pounds of milk 
that was lost in the whey in cheese-making varied dismy the 
season from 0.61 to 0.94 pounds, and averaged 0.75 pounds (twelve 
ounces); this was equivalent to from 20.48 to 25 per cent. of the 
casein and albumen in the milk, with an average of 23.99 per 
eent. | 
b. The proportion of casein and albumen lost in cheese-making 
was, in general, very uniform and was little influenced by varia- 
tion in the conditions of manufacture. 
6. We can not state results based upon definite data, but it is 
probable that in 100 pounds of milk, less than 0.10 pounds of 
albumen is recovered in cheese and that somewhat more than 
0.10 pounds of casein goes into the whey. 
7. Influence of Composition of Milk on Composition of Cheese. 
1. The influence of fat in milk on composition of cheese: 
In cheese made from normal factory-muk varying from three to— 
4.40 per cent. of fat, there was a slight tendency for the fat to 
increase when the fat increased in the milk, but the inerease of — 
fat in the cheese was very irregular and slight, as compared with— 
the increase of fat in the milk. Green cheese made froin factory- 
milk should contain from thirty-two to thirty-six pounds of fat 
in 100 pounds of cheese. 
2. The influence of casein and albumen in milk on composition 
of cheese: 3 
Green cheese made from factory-milk should contain from — 
swenty-two to twenty-five pounds of casein and albumen in 100 
