
956. Report OF THE CHEMIST OF THE 
as compared with the stirred-curd, many other experiments will 
be needed. 
6. As regards the use of commercial rennet-extract and the 
home-made rennet-extract, the fifth and seventh experiments 
show practically no difference as regards the amount of fat lost. 
Amount oF CASEIN AND ALBUMEN RECOVERED AND Lost IN MAKING 
CHEESE. 
It has already been stated that casein is coagulated by rennet 
and albumen is not. In cheese-making, it is probable that some 
of the casein is lost in the whey, while some of the albumen is 
retained mechanically in the cheese in the same way that water is 
retained. So, in the cheese, we have most of the casein and a 
small portion of the albumen, while, in the whey, we have most 
of the albumen and a small portion of casein. Future experi- 
ments will be made to determine the amount of casein and albu- 
men separately in the whey. The. presence of albumen in green | 
cheese to the extent of one or two per cent was indicated by 
analysis, as will be noticed later. 
In the table presented below, the figures representing the 
amount of casein recovered in the green cheese and lost in the 
whey are obtained in the manner already explained in connection 
with the loss and recovery of fat. 
TABLE SHOWING AMOUNT OF CASEIN AND ALBUMEN RECOVERED AND’ 
Lost In Maxina CHEESE. 



Pounds of 
Pounds of 
Pounds of casein and casein and 
NUMBER OF| casein and bj ele. eavein and See pee 
EXPEBRI- albumen in | *(oVered in. | albumen lost | sp9¥ Caen cheese from 
MENT. 100 pounds of | 199 pounds of | 12 100 pounds eat En and 100 pounds of 
milk. milk. of milk. Ib a casein and 
a ie i albumen in 
milk. milk 
Be a 2.63 0.71 21.17 Gee 78.83 
Beg eik sk. 2 2.81 BOL 0.50 Leet 82.09 
a 3.45 2.52 0.93 27.06 72.94 
ee ese es ‘os 3.0L 2.89 0.92 24.18 75.82 
hy 3.91 +2.86 1.05 26.78 73.22 
Cait te ae 3..be 2,90 0.63 17.93 82.07 
Piven st.| 3.24 ae. 43 0.81 24.97 | 75.03 
oI PEACE A Hs Mea San 2.56 0.81 24.00 © 76.00 


