New York AGRICULTURAL EXPERIMENT STATION. 285 
tion of cheese made from normal milk containing 4 per ct. of fat 
and also from the same milk after its fat content has been in- 
creased to 6 per ct. by the addition of cream. 
TABLE VIII.— CoMPosITION oF CHEESE MaApE From MILK CONTAINING 
ADDED CREAM. 
a SS EE 


Amount ‘ Cheese- : 
‘ Fat of cheese | Fat in P “cies solids in ab a pe 
in milk. ae Bee cheese. ical pea proteins. 
Per ct Lbs. Per ct. Per ct. Per ct. | Fat: Proteins. 
omiiae MK. sic. os © ace 4.00 10.60 Soa 2a ya fh PO noo 
nriched smilk’ ys... 6.00 13.80 40.4 7:4 64.0 1: 0.43 


THE RELATION OF THE COMPOSITION OF CHEESE TO ITS QUALITY. 
In the preceding discussion, it has been demonstrated that cheese 
made from milk rich in fat contains relatively and actually more 
fat and less proteins than cheese made from milk poor in fat. 
Two such cheeses, made with equal skill, the milk being uniform in 
every Way except in composition, show a marked difference in com- 
mercial quality; and the one having the larger percentage of fat 
would be declared to be superior in quality. This has been demon- 
strated in practical ways by the experiment stations of Wisconsin, 
Iowa, Minnesota and New York; and their work, the first to be 
done along these lines, has been supplemented and confirmed by 
the work of others. It has been found generally true that cheese 
made from milk containing added cream is superior in flavor and 
texture to that made from ordinary normal milk; and that made 
from normal milk is superior in flavor, texture, body and keeping 
quality to cheese made from skim-milk. 
Variation in quality in cheddar cheese follows more or less closely 
the relation of fat to proteins in cheese; the larger the proportion 
of fat, the better, in general, the quality of cheese and the higher 
the market value. This fact is, of course, associated with, and de- 
pendent upon, the function that milk-fat performs in cheese, that 
of imparting smoothness of feeling, mellowness of body, richness 
and delicacy of taste and palatability. Bearing on this particular 
point the late Henry E. Alvord makes the following statement :1 
“Other things being equal, a cheese containing a large percentage 
of fat is better, because, first, of its finer flavor and taste; second, 
*U. S. Dept. Agr. Year Book 1895: 471. 
