the manufacture of Hdam cheese. - 
| 
Pounds of Pounds of 
AN Pounds of casein and | casein and al-| Per cent of 
NUMBER OF | $casein and albumen lost | bumen recov/ | casein and al- 
-EXPERIMENT.| albumen in 100! in whey for | ered in cheese | bumen in milk 
lbs. of milk. | 100 lbs. of | for 1001bs. of | lost in whey. recovered in 4 
milk. | milk. 4 chest ane 
0.76 OVS Tt eden 
0.70 2.50 21.88 
0.74 2.36 23.87 
0.79 2233 23.66 
0.73 2.40 93.32 
eee 2.19 24.74 
0.77 2.36 24.60 
0.69 2.14 24.38 
0.73 2 SS aA eBay, 
0.76 2.45 23.67 
; 0.71 2.94 24.07 
Pe PBB... 3 5. Oy 2.40 24.30 
RE ea 0.88 2.48 25.07 
ROO vee'n's 56) ; 0.77 2.49 23.62 
Statement of es 
The amount of casein and albumen in 100 pounds of milk varied 
from 2.83 to 3.31 pounds and averaged 3.1 pounds. Of this 
- amount, from 0.69 to 0. 83 pounds were lost 1 in the ae with a a 
q of 24.2 pounds. The Edam process showed a ‘little uiegee por- 
a a _ tion of loss of casein ani albumen. 

