wate ‘ Py ™ \ + hy Sed be SEARS) Ace Re ONS Se Rin > cc Mave OR kd ke oy i 8 ae Ne’ Ss 
eer} / HOE Re alee ay: eae wae ¥ Ui emen e Rite hy pa 45% Ke Mia ee a Oe elas 3 hart o _ 
G Y { \ f ( ER. Leh sae Dee oe 
i tetas OO Ae, | eS 
CAL OR Sp ; ; ene sf 
i Pacey oi ce ee 
4a Pas ye % 
—©399 REpoRT OF THE CHEMIST OF THE 
r 
a. During the two seasons of 1892 and 1893, the amount of 
casein and albumen in 100 pounds of whey varied from 0.65 to 
1.07 Ibs. and averaged 0.84 lbs. | 
6. The amount of albumen in whey was smallest at the begin- 
ning of the season and greatest at the end; the variation was 
governed mainly by the amount of albumen in milk. 
4, Pounps or CasErn 1n 100 Pounps or WueEy. 
The presence of casein in the whey is due to two causes. 
First, it is due to the passage of very fine particles of coagulated 
casein through the strainer, when the whey is drawn from the 
curd. These minute particles can readily be seen by letting a 
pail of freshly-drawn whey stand until the casein settles, and 
then pouring off the whey, when a noticeable quantity of finely 
divided casein can be seen at the bottom of the pail. ‘This pas- 
sage of casein into the whey is not entirely avoidable, but it is 
needlessly made greater by carelessness or violence in cutting the 
curd and in subsequent handling, by agitation while drawing off 
the whey and by imperfect strainers. Zhe amount of casein that 
thus passes into the whey varied from 0.04 to 0.16 ibs. and 
averaged 0.09 lbs. in 100 pounds of whey. 
In addition to the casein that passes into the whey mechani- 
cally, a small quantity appears in the whey as a result of the 
chemical action of the rennet. According to the best light we 
now have upon the subject, it appears that when the casein of 
milk is acted upon by rennet, it is converted into two different 
compounds; one of these, constituting the greater portion, is 
insoluble and forms the solid portion of the curd proper; while the 
other, which is usually small in quantity, is soluble and passes 
into the whey along with the albumen, which it resembles in — 
several respects. The amount of this soluble portion depends 
upon conditions which have not yet been carefully studied; in 
amount, it does not probably exceed 0.05 lbs. in 100 
pounds of whey. Hence, the total amount of casein, insoluble 
and soluble, present in the whey probably does not exceed, on an 
average, 0.15 lbs. in 100 pounds of whey. We have as 
yet no method for determining the amount of soluble casein in 
the presence of albumen and, therefore, we can not now present 
definite data on this point. 
