aaa Hy. 

Report oF THE CHEMIST OF THE 
’ ¥ 
III. Loss of Milk-Constituents in the Manutacthte of Gouda. BS 
Cheese. 
1. Loss or Fat 1n toe MANUFACTURE OF GouDA CHEESE. 
Table showing amount of fat lost and recovered in the manufacture 
of Gouda Cheese. 

NUMBER | Poundsof fat | Pounds of fat | Pounds of fat | poy cent of fat | Per cent of fat 
OF EXPERI- | in 100Ibs. of Hone in whey | recovered in |“ i, milk lost | in milk recov-. 
MENT. milk. Cree pauet \ieetiipely east in whey. _ | ered in cheese. 
151 3.75 0.29 3.46 i He 92.97 
148 4.15 0.34 3.81 5430 91.80 
149 4.45 0.43 4.01 9.66 90.34 
150 4.50 0.45 4.15 7.88 91.12 

Statement of results. 
The amount of fat in 100 pounds of milk varied from 3.75 
to 4.5 pounds and averaged 4.21 pounds. Of this amount 
of fat, there were lost in the whey from 0.29 to 0.43 pounds, with 
an”average of 0.385 pounds. This was equivalent to from 7.73 to 
9.66 per cent of the fat in the milk, with an average of 8.30 per 
cent. The loss of fat appears to be not much greater than the _ 
average loss met with in cheese factories in making Cheddar 
cheese. A little larger loss would be expected from the higher 
temperature used in heating the curd. 
9. Loss or CasrrIn AND ALBUMEN IN THE MANUFACTURE OF GoUDA 
CHEESE. 
Table showing amount of casein and albumen lost and recovered 
in the manufacture of Gouda Cheese. 



ga% Bass SAsSu oes oR. 
rar ipa oes a 8 A. 889 
ous | 202° | Sng” | Ebeed CLE 2) gem 
OF EXPERI- CBS SLES ya6rs 284 enue 
et | 36 doh veee st | Sooo se cake a | ee 
Bess PERE S2nd8 bab S885 
| |] —  —__ |__— 
151 351% 0.72 2.46 22.40 77.50 
148 3.48 0.83 2.65 23.85 76.15 
149 3.58 0.86 2.72 24.00 76.00 
150 3.68 0.90 2.78 24.45 
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