
462 | REPORT OF THE CHEMIST OF THE 
7. Relation of fat in milk to yield of ereen cheese: 
Each poend of fat produced from 2.50 to 3.11 pounds of cheese, : 
the average for the season being nearly 2.75 pounds. 
9. Influence of Skimming Normal Milk and Adding Cream to 
Normal Milk upon the Manufacture of Cheese. 
1. Loss of milk-solids: 
a. The per cent. of loss of solids in making skim-milk into 
cheese was greater than when normal milk was used. 
b. The per cent. of loss of solids in making into cheese milk , 
containing added cream was less than when normal milk was 
used. 
2. Loss of fat: 
a. The proportion of fat in milk that was lost in making shim- 
a into cheese was greater than that lost in making noimal — : 
milk into cheese. 
b. The proportion of fat in milk that was lost in making into 
cheese milk containing added cream was less that in case of 
normal milk. 
38. Loss of casein and albumen: . 
The proportion of casein and albumen lost in cheese-making 
was practically the same, whether skim-milk, normal milk or 
milk containing added cream was used. 
4, The composition of cheese: 
a. Cheese made from skim-milk contained more casein and — 
water relative to the fat than cheese made from normal — 
milk. . 
b. Cheese made from milk containing added cream contained 
“less casein relative to the fat than cheese made from normal milk, 
and there was also a tendency to retain less water relative to 
the fat. 
5. Yield of cheese: 
a. When the milk was skimmed, the yield of cheese from 100 . 
pounds of milk was diminished, at least, by the amount of fat 
removed and generally more, according to the amount of water 
_ retained. 

