
252 Report OF THE CHEMIST OF THE 
LOSS OF MILK CONSTITUENTS IN CHEESE MAKING. 
Under this head the following points will be discussed: 
i. Amount of fat recovered and lost in making cheese. | 
2. Amount of casein and albumen recovered and lost in making 
cheese. 
3. Relation of albumen to casein in milk. 
4. Influence of relation of fat to casein and albumen in milk on 
loss of these compounds in cheese-making. 
5. Summary of results. 
Amount oF Far RECOVERED AND Lost IN Maxine CHEESE. 
Method of making calculations.— In ascertaining the amount of 
fat lost and recovered in cheese-making, two methods may be 
employed. First, the amount of fat in the three wheys represents 
the loss, and this amount subtracted from the amount of fatin the 
milk represents the amount of fat recovered in the cheese. This 
method makes no allowance for loss of material in handling, but 
loss from this source is so slight as to make little or no apprecia- 
ble difference in the results. The second method of calculating 
the loss of fat is to take the amount of fat found in the cheese by 
analysis, which is the amount recovered, and subtract this from | 
the amount of fat in the milk; the difference represents the 
amount of fat lost. The results obtained by these two methods 
should agree, one serving as a check upon the other, if there 
were no source of error in the analysis of the cheese; but, as 
previously pointed out, it is extremely difficult to sample a cheese 
in such a way that the sample analyzed shall represent the com- 
position of the whole cheese, unless we cut up the cheese, Con- 
sequently, the results of loss and recovery of fat, as obtained by - 
these two methods of calculation, do not agree closely, as a rule. 
The method adopted as giving the more satisfactory results is the 
first; that is, taking the fat in the wheys as representing the loss. 
This substracted from the fat in the milk gives the amount of fat 
recovered in the green cheese. The amount of fat in a marketable 
cheese, three to five weeks old, is, under ordinary circumstances, 
somewhat less than in the green cheese, but, for purposes of com- 
parison in regard to the loss of fat in making cheese, the method _ 

