282 REPORT OF THE CHEMIST OF THE 
The difference in composition is very clearly seen especially if 
we notice the percentage of the cheese-solids present in the form 
of fat and the ratio of fat to proteins as shown in the last two 
columns. 
The following table extends the illustration systematically to 
ordinary milks containing different percentages of fat. We may 
regard these as representing milks of different herds. 
Taste IV.— CoMposiTION OF CHEESE MApE FROM MILKS oF DIFFERENT 
COMPOSITION, 
| a a a EE RS RE SI ETE ET, EEE SR TE SEE REESE SS 

Percentage | : 
Fat in Cheese Fat in Proteins of total ag of 
milk. solids. cheese. in cheese. solids in a oh 
form of fat. Oe 
Per ct. Per ct. Per ct. Per ct. Per ct. Fat: Proteins 
3.00 63.00 35.4 24.1 63.5 Les0nw2 
Sowen 34.1 cou 54.0 ra O Yaoe dt 
3.50 s 34.5 Zane 54.6 Ls: 0.68 
4 Pa: Fé 34.8 23.0 O52 10266 
4.50 . Soak PRT 55.7 1210765 
4.25 ie 35.4 22.4 56.2 Ts OnGe 
4.50 S Sys Pade dO.7 L062 



These tables strikingly indicate that, as milk increases in per- 
centage of fat, the cheese made from such milk increases in percent- 
age of fat and decreases in percentage of proteins. The compo- 
sition of the cheese-solids follows the composition of the milk as 
shown in the relation of fat and proteins. 
Composition of cheese made from skimmed milk.— The removal 
of fat from milk reduces the amount of fat in relation to casein, 
because, in skimming milk, only a relatively small amount of casein 
is removed with the fat. The remaining skim-milk is therefore 
richer in casein relative to fat, the ratio increasing with the amount 
of fat removed. The effect of skimming milk upon its composi- 
tion of cheese is illustrated in the two following tables. The data 
are based upon (1) normal milk containing 4 per ct. of fat; (2) re- 
moval of fat alone without other constituents; (3) a uniform per- 
centage of casein in skim-milk, and (4) a uniform percentage (37) 
of water in cheese. While the data represent theoretical con- 
ditions, the results are not far from the truth in practical applica- 
tion and they serve satisfactorily to illustrate the point we desire 
to impress. 

