

Wes 
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266 REPoRT OF THE CHEMIST OF THE 
and albumen to seven pounds of fat, a large excess of casein and — 
albumen, which would not be found often in normal milk. It is 
often stated that good cheese should consist of about one-third 
water, one-third fat and one-third casein. If this statement is 
true, the inquiry is pertinent here, what kind of milk would be 
required to make cheese consisting of one-third casein, when 
milk containing less than 2.5 per cent. fat, with an excess of 
casein and albumen, makes cheese containing less than twenty- 
eight per cent. of casein ? 
SumMARY oF Resuuts ReELatina To INFLUENCE oF COMPOSITION OF 
MILK ON COMPOSITION OF CHEESE. 
t,o at: 
a. The proportion of fat in the cheese showed a tendency to 
increase, but not uniformly, when the amount of fat in the milk 
increased. There were about twenty-four pounds of fat in 100 
pounds of cheese made from the skim-milk, while 190 pounds of 
the cheese made from the milk richest in fat contained about 
forty-five pounds of fat. 
b. Under the conditions of manufacture employed, cheese con- 
taining thirty pounds of fat per hundred pounds of cheese could 
not be made from milk containing less than three per cent. of fat. 
c. The fat exercised a greater influence on the composition of 
the cheese than any other constituent of the milk. 
2. Casein and albumen. 
a. There appeared to be no relation between the amount of 
casein and albumen in the milk and the amount of casein and 
albumen in 100 pounds of cheese. 
3. Composition of cheese as influenced by the proportion of fat to 
casein and albumen in milk. } 
a. When the casein and albumen were present in the milk in 
largest quantities relative to the fat, the proportion of casein 
was greatest in the cheese; and when the fat in the milk was 
greatest relative to the casein and albumen, the casein in the 
cheese was least. 3 

