New York AGRICULTURAL EXPERIMENT STATION. 283 
TABLE V.— EFFECT OF SKIMMING MILK or CoMPOSITION oF MILK AND YIELD 



OF CHEESE, 
Fat He hae Fat left in | Casein in Ratio of fat 
100 pounds skimmed | skimmed to casein Cheese. 
Ae Pee milk. milk. in milk. 
Lbs. Lbs. Lbs. Fat : Casein. Lbs. 
tes A excidwieeon eae eee 0.00 4.00* 2.50 1: 0.63 10.60 
re tele, 6 ch crete bie alas 0.50 Seal 2.50 Pes Oeil 9.79 
Th mk OR ee 1.00 3.00 2.50 LTO E ss 8.98 
eS. Scr AiR ORS Oe See oe 2.00 2.00 2.50 Pe ee aty VELEY 
i ad ep) See eee 3.00 1.00 2.50 Le 2...50 5.71 
ee cae ait Ca eee 3.90 0.10T 2.50 25.00 4.33 



(pt ea | 
TABLE VI.— ErFFect oF SKIMMING MILK oN COMPOSITION OF CHEESE. 
fe a RE RR SS SSE ER 



} Batin Proteins Cheese-solids| Ratio of fat 
chadse in in to proteins in 
; cheese. ‘form of fat. cheese. 
Per ct. Per ct. Per ct. Fat: Proteins. 
ils 3 a aot RS eae ee SO PAY Sa FE ee oo 
Pilots chain, | A 6 Cue CREE SP oRCO IEEE: AEP ac Soi 24.5 53.0 13 0-74 
Bic oto Re, AE SR ae sn Ue | 26.7 49.4 Icon es G 
Ae ce Mages 6 ah irs. bcd otal Bee) shi ecete ls Zone $2.16 40.0 Pea 13 0) 
PSRMETMENT eters, tilase ue och 6s ore. las alte cavers Tey MI lal 25.5 Ieee 60 
pee ES ys Poresialér age nie heen | 2.3 shay 3, ra4 ah 12400 



In making cheese from skim-milk, the yields given are lower than 
those obtained in commercial work, because here we allow for 
only 37 per ct. of water, while commercial skim-milk cheese never 
contains so little moisture but usually from 40 to 55 per ct., the 
moisture held in cheese increasing as the percentage of fat in skim- 
milk decreases. In comparing the results in this table with those 
in the table on page 282, in which the composition is shown of 
cheese made from milk low and high in fat. we see that the differ- 
ence there is the same in character as that brought about by par- 
tially skimming whole milk. For example, by skimming from 100 
pounds of Jersey milk, containing 5.78 per ct. of fat, 1.25 pounds 
of fat, thus reducing the fat to 4.53 per ct. the resulting milk and 
cheese will then be essentially the same in composition, in relation 
* Normal milk. + Separatior skm-milk, 
