284 REPORT OF THE CHEMIST OF THE 
to cheese-solids, as the normal Holstein-Friesian milk as shown 
by the following table: 
TABLE - VII.-— Comparison oF NorMAL MILK AND PARTIALLY SKIMMED 
RicH MILkK. 



Ratio 
Fat. ; Casein. of fat 
to casein. 
Per ct. Per ct. Fat: Casein. 
Holstemeliriastan miilke< 2. 5 sys cee ateiene ee eee B20 2320 1 Oma 
Jerseyimil kaG@mormeaiie oo cee ate see eee DiS 3.03 1 Og52 
Jersey milk (partially skimmed)............ 4.53 ahk OS Tse ORG ia 

Of course, the same result could be accomplished by adding 
skim-milk to milk rich in fat. 
There is another way of comparing milks which, like these, are 
poor and rich in fat. Thus, how much fat would it be necessary 
to add to the Holstein-Friesian milk to have it make cheese like 
that made from Jersey milk? Calculation shows that nearly one 
pound of fat would need to be added to 100 pounds of the Hol- 
stein milk, which is thus shown: 


Ratio of fat 
to casein 
Fat: Casein. 
Percentage of 
casein in milk. 
Percentage of 
Fat in milk. Fat added. fat in 
enriched milk. 
It can, therefore, be seen that the differences existing between rich 
and poor milk are, so far as relates to the composition of the 
cheese made from them, such as can be adjusted by removing 
fat from the rich milk or adding skim-milk to it, or by adding fat 
to skim-milk. The difference in milk poor in fat which makes the 
fat go farther in making cheese is a difference which may 
be characterized, in a general way, as a skim-milk difference, be- 
cause it depends upon a relatively lugh proportion of casein. 
Composition of cheese made from milk containing added cream. 
—Addition of cream to normal milk affects the cheese made from 
such milk in a way directly opposite to that produced by skimming; 
that is, it increases the proportion of fat in cheese in relation to 
‘proteins. A single illustration will suffice. We give the composi- 
