








Re amount of solids except one. 
4. The amount of solids lost for 100 pounds of green cheese 
-. varied from 1.57 to 3.9 pounds and averaged 2.88 pounds. 
4, Loss or Far anp Casein in Ripeninc or CHEESE. 9. 
Table showing loss of fat and casein in fiwe months im cheese ; 
made from 100 pounds of mith. Sethe 













S Pounds of . Pounds of | . 
) & |Poundsof| fatin | Pounds of | casein in | Pounds of of cote peer ee 
; si fat in cheese casein in cheese casein lost | in cheese | for 100 The. 
fe green | when five reen when five in five lost in five | of- green ane 
z cheese. ee cheese. monte months. months, cheese. 
oa) 
Statement of results. : g 
1. A comparison of the second and third cplaninee in the table — a 
above shows that there was no loss of fat in ripening. The if 
-cream-cheese at no time showed any leakage of fat, as the tem- 
perature was kept sufficiently low to prevent such loss. 
2. In every case there was a loss of casein or nitrogen com- 
pounds, varying in amount from 0.11 to 0.22 pounds and mee 5 
ing 0.17 pounds for the cheese made from 100 pounds of milk; 
or, calculating the loss of casein for 100 pounds of cheese, BE 
amount varied from 0.9 to 2.2 pounds and averaged 1. 48 « 
pounds. es. 3 
3. The loss of casein was greatest in the skim-milk cheese and es 
least, with one exception, in the cream-cheese. 
4, The loss of casein was a little greater in the cheese which 
eh teh the larger amount of rennet. 

