\ 

33 Statement of results. | 
rege The per cent of water in the cheese that was uperae in five, axe 
_ months varied from 20.56 to 34.83 per cent and averaged 26. 5B ae 
q per cent. Ae 
_ 2. The cream-cheese lost more water than the skim-milk ot: 
‘s _ cheese, but these results are not fully comparable, because the __ 
3 - cream-cheese was made into two small cheeses and the skim-milk 
ee cheese was made into a single cheese, and the cream-cheese, __ 
_ therefore, had considerably greater surface in proportion to its 
p. x Becht is 
a Be 8. Cheese No. 104, which when green contained the tances gee: 
amount of water of any of the cheeses made from normal milk, 
BS doit a larger proportion of its water than any other cheese. 
4 _ 4, The amount of water lost in five months for 100 pounds of 
"green cheese varied from 8.14 to 14.95 pounds and averaged 
ay: 60 pounds. 


ae 8. Loss or Soups iv Rieenrnc OF CHEESE. aie 3 
Table showing loss of solids in five months. 
Ee eee In Cuersz Mave From 100 Las. or MILE. 
pent. t ie ‘ oe EE ee eee ee eee ee eee ee eee 
ia ee NUMBER OF Pounds of 
Pounds of aes Per cent of Pounds of 
a EXPERIMENT. Pie solids in Pounds of : : 
solids in Sinoab hon solidalost in solids in solids lost for 
‘cheese when ida donths five Monten: cheese lost in 100 lbs. of 






a a Be ie green. sta five months. | green cheese, 5 
TOU... 8.76 8.54 0.29 2.50 1.57 
PY ee witcha 5.34 0.39 G84 3.906 
OS ieee 7.30 6.87 0.43 5.90 3.68 
Bee, ose s 7.10 6.82 0.28 4.00 2.25 
TU ea 7.13 6.69 0.44 Coli 3.73 
BLOG oe. cs). 7.04 6.79 0.25 3.55 2.15 ¥ 
Statement of results. mar 
ey: 1. The per cent of solids in the cheese that was lost in five 
_ months varied from 2.50 to 6.80 per cent and averaged 4.82 per 
cent. 
_ 2. The skim-milk cheese lost more than twice the amount of ae y 
Paclias lost by the cream-cheese and a larger amount than any rae 
aC ther cheese. The cream-cheese lost a smaller amount of solids 
than BBY, pier aeoae, am 

