4: De viola a green Ape from 100 Sarna of milk varied from 
9 9.7 5 ng 14.2 pounds, and ee 12.35 pounds. 
“Axouxt or Water RETAINED IN Coresre Mapr FROM 100 Pour 
or Minx. 

_ The amount of water retained in the cheese made from 100 
pounds of milk varied from 3.2 to 6.39 pounds, and averaged 4.7 
_ pounds. The variation in amount of water retained in cheese is _ 
governed more or less by the composition of the milk; thatis, 
the larger the amount of fat and casein in 100 pounds of milk, 
the larger will be the amount of water that the fat and casein 
a _ will retain in the cheese; but serious variations are caused by oo) 
difference in conditions of manufacture, and it is possible so to 
influénce the amount of water retained in the cheese that the 
- latter will have no definite relation to the composition of the 
milk. It is undoubtedly true that the fat and casein have a 
_ different capacity for retaining moisture, and the casein, naturally, | 
under like conditions, will retain more moisture than the same ev 
amount of fat; but the results of our work do not suffice to show 
that the amount of water retained in the cheese bears ALY, oa 
es ¥ - definite relation to We amount of casein in the cheese. x 
ae 
° 2 




” Cx Amount oF WATER Rerarnep IN Curesr Maps From 100 . 
es: ‘ Povnps or Mixx, a 




ay The amount of fat retained in the cheese made from 100 oY. 
G pounds of milk varied from 3.38 to 4.96. pounds, and averaged — 
_ 4.27 pounds. When the fat in the milk increased, the amount of __ 
fat retained in the cheese very closely followed the increase Of 
fat in the milk. : | 

- 
* \ ye 
4 Axoust or Casrin Rerainep in OCneeseE Mapre From 100, ‘ es 
ast Pounobs or Mixx. aii: 
sf on The amount of casein retained in 100 pounds of cheese varied ” ut 
pas 9.35 to 3.11 pounds, and averaged 2.8 pounds. ie 

