
318 Report oF THE CHEMIST OF THE 
b. The proportion of fat in milk that was lost in cheese-mak- 
ing was entirely independent of the amount of fat in the milk, 
The variations in loss were due either to the condition of the — 
milk or to some special conditions employed in manufacture. 
3. Loss of casein and albumen in cheese-making. 
a. The amount of casein and’ albumen in 100 pounds of milk 
that was lost in the whey in cheese-making varied from 0.74 to” 
0.94 pounds, and averaged 0.85 pounds; this was equivalent to 
from 22.14 to 24.4 per cent of the casein and albumen in the 
milk, with an average of 23.3 per cent. 
b. The proportion of casein and albumen lost in cheese-making 
was, in general, very uniform and was little influenced by varia- 
tion in the conditions of manufacture. 
5. rr cuNcE or Composition oF Mitx on YIELD or CHEESE. 
1. Yveld of green cheese from 100 pounds of milk. 
From 100 pounds of milk there were made from 9.75 to 14.2 
pounds of green cheese, the average being 12.35 pounds. 
2. Pounds of milk required to make one pound of cheese. 
There were from 7.04 to 10.25 pounds of milk required to 
make one pound of cheese, 8.1 pounds being the average. 
38. Amount of water retained im cheese made from 100 pounds of 
malk. 
The amount of water retained in the cheese made from 100 
pounds of milk varied from 3.2 to 6.39 pounds, and averaged é 
4.7 pounds. 
4, Amount of fat retained in cheese made from 100 pounds 
of milk, 
The amount of fat retained in cheese made from 100 pounds. s 
of milk varied from 3.38 to 4.96 pounds, and averaged 4.27 
pounds. The variation in the amount of fat retained in the cheese 
made from 100 pounds of milk followed very closely the varia- — 
tion of fat in 100 pounds of milk. 
5. Amount of casein and albumen retained in cheese made from 
100 pounds of milk. 
The amount of casein and albumen retained in the cheese made oat 
from 100 pounds of milk varied from 2.35 to 3.11 saga ont . 
averaged 2.8 pounds. 

