




yy wos. “ é ; > ~ i 
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New York AGRIcuLtTuRAL Experiment STATION. 961 
Statement of results. 
The amount of fat in 100 pounds of cheese varied from 19.73 
to 26.5 pounds and averaged 22.6 pounds. The amount of 
casein in cheese varied from 18.95 to 24.7 pounds and averaged 
22.45 pounds. For each pound of casein in the cheese, the fat 
varied from 0.87 to 1.11 pounds and averaged one pound. 
V. Influence of Composition of Milk on Yield of Cheese. | 
1. Taste SHowinec Revation oF MitK-ConstTITuENTS TO YIELD OF 


CHEESE. 
Pounds Pounds of | Pounds of Pounds Pounds rather ee 
UMBER casein and | green cheese| of water in of fat in albumen ie 
B ‘ 
f fat in 
OF EXPERI-| ,° albumen in| made from | cheese made | cheese made 
100 lbs. of cheese made 
EN a en ee of 100 lbs. of | from 100 lbs. | from 100 lbs. from 100 lbs. 
milk. of milk. of milk. of mile: 
ot ht a 2.45 3.13 9.60 4.58 2.06 2.47 
ROO aca os 2.50 3.20 11.15 Gols 2.20 2.50 
PERO s falas oa 2.55 3.10 9.85 4.50 2.23 2.36, 
158 . 2.60 3.05 10.25 4.78 Pied (7 2.33 
Re eae 2.65 3.13 10.10 ‘4,84 2.35 2.40 
BET ie S's 2.65 2.91 10.37 4.98 2.26 2.19 
1 Sa 2.65 3.13 10.26 4.86 2.22 2.36 
MOO ceei< « 2.70 2.83 10.80 5.79 2.19 2.14 
by aa ae 2.75 rs a a E 11.24 6.02 2.42 2.38 
i dla] SS fgaae 2.90 3.21 10.55 oF bie 2.49 2.45 
156 2.95 2:95 11.82 6.15 2.62 2.24 
Oe eG ss 3.10 Be 17. 10.63 5.02 2.66 2.40 
ii Rae 3.15 3.31 10.30 4.50 2.73 2.48 
EGU Sie ee. 3.20 3.26 10.90 5.97 2.76 2.49 
2. YIELD oF GREEN CHEESE F'Rom 100 Pounnps or MILK. 
Statement of results. 
The yield of cheese from 100 pounds of milk varied from 9.6 
to 11.82 pounds and averaged 10.56 pounds. 
8. AmounT OF WATER RETAINED EIN CHEESE. 
In the cheese made from 100 pounds of milk there were retained 
from 4.5 to 6.17 pounds or water with an average of 5.16 pounds. 
This is a very much larger amount of water than is retained in 
cheese made from normal milk by the ordinary Cheddar process. 
__ Edam cheese loses about eight per cent of its weight in curing. 
