
256 Report oF THE OCHEMIST OF THE 
III. Loss of Milk-Constituents. — 
1. Loss or MintK-Souips 1x ManurAcTuRE oF Epam CHEEsE, 
Table showing amount of milk-solids lost and recovered. 



NUMBER OF EX- Seas a Eide ion is sOUatEa Or. Per cent of ot colea 
FREREENT. “| ‘pounds of | Whey from 100) ered ia sess) solids in allt [et 
: milk. of milk. cheese. 
DD Big ie Vela ce 75 11.32 6.30 5.02 55.65 44.35 
LOD toys iss 11.20 6.22 4.98 55.55 44.45 
165 ite 11.60 6.25 5.35 53.88 46.12 
TB sy 5-4 aN 11.65 6.18 5.47 53.05 46.95 
153 2 ae 11.44 6.18 | 5.26 54.00 46.00 
“oy Galea age 11.41 6.02 5.39 52.76 47.24 
163 eeaiites 1s 11.538 6.13 5.40 53.17 46.83 
EP Msisiess a.8's 5\« 11.385 6.34 5.01 55.86 44.14 
DT cs 50%. © 11.46 6.24 5.22 54.45 45.55 
oy ee bling 6.33 5.44 53.80 76.20 
LO eS aa 11.72 6.05 5.67 51.62 48.38 
Genes 6 + 11.91 6.30 5.61 52.90 47.10 
hoe 2a 11.95 6.15 5.80 51.45 48.55 
te ae ; 12.21 6.28 5.93 51.43 ,} 48.57 
Statement of results. 
The amount of milk-solids in one-hundred pounds of the milk 
(partially skimmed ) varied from 11.2 to 12.21 pounds and aver- 
aged 11.61. Of this amount, from 6.02 to 6.34 pounds were lost ~ 
in the whey, with an average of 6.21 pounds; which was equiva- 
lent to 51.48 to 55.65 per cent of the milk-solids, with an aver- 
age of 53.5 per cent. These results confirm the results of our 
previous study of skimmed milk in respect to loss of milk-solids 
in cheese-making, though the losses here are greater than would 
ever occur in making the same milk into Cheddar cheese. 

