Blane cheese. 



ae Pounds of fat | Pounds of fat P aa 
-_NUMBER or | Pounds of fat | ost in whey | recovered for | Per cent of fat in milk ae 
eer Tipacoress aa a cao ee 
OSC 2.45 0.39 2.06 15.92 84:08 347 
Bee IOD Ses... 2.50 0.30. 2.20 12.00 SS: 00M 
BeOnc.s... 2.55 0.32 2.23, 12.55 87 45 aa 
Bears’. 2.60 0.43 $9.17 16.54 83) 460, ar 
1 Sa 2.65 0.80 2.35 11.32 |.\/\ 881687 
BABE sos. 8s 2.65 0.39 2.26 14.72 85198/4 
A 163 “0 ERROR 2.65 0.43 Die Be 16.22 83.78 Half 
ae 2.70 0.51 2.19 18.89 SLD hae 
i 2.75 0.33 2.42 12.00 £8.00. 9h 
161 eooee eee 2.90 0.41 2.49 14.14 85.86 “i 
BiG 22... 2.95 0.33 2.62 11.18 | 8882) Gas 
162 e@eeeeen S10 0.44 2.66 14.20 i ' 85.80 abe 
Bere? ee kc 3.15 0.42 2.78 13.33 | 86 26%.) (am 
P1800... ... 3.20 0.44 2.76,| > 18.75 86125 1/4 
Pe | Statement of results. 
By 
BB ~The amount of fat in 100 pounds of the partially skimmed milk 
_yaried from 2.45 to 8.20 pounds and averaged 2.77 pounds. Of 
_ this amount, from 0.80 to 0.51 pounds of fat were lost in the 
whey, with an average of 0.39 pounds ; which was equivalent to 
11.18 to 18.89 per cent of fat in the milk, with an average of __ 
about 14 per cent. These results show a considerably larger loss 
% 4 of fat in the process of making Edam cheese than in the ordinary ‘4 
Pak ‘Process of making Cheddar cheese. y 
aa ) 
33 ; 
rae o 
bag i 15 t ae ad 
Ohh ge as Hi ey ee ee Seth 

