
‘ 
270 _. REPORT OF THE CHEMIST OF THE 






t ® 
_ |PouNDS OF CASE- Dj 2 FouNDsS OF 
YIELD OF CHEESE| IN AND ALBU-| O20 WATER, ASH, 
FROM 100 PoUNDS| MEN IN CHEESE | GS-3 | Erc., In CHEESE » 
oF MILK. FROM 100 PoUNDS| _Sq |FROM 100 PoUNDS 
oF MILE. a eye oF MILE. 
3 
NUMBER OF 34) | eR 
EXPERIMENT. ro) S nthe of Sou | 3 Sy wuese 
os rh stl: oS 1h Nias S32 ore ong 
ae eo ooo | gam | ots | geo [eae 
om 2% | ogo | 283 | B23 | ego | Ege 
S 3 So | 300 | SES | SFA | sea 
| AQ bi Qa Ay fad =) 
MN went ne a rete ane eoeeeee+t+elee @eeeovoseeeeerjpeee @ @ e aitovin eoe;}s® eee ee eoeeeese 
LANE Sa GP RL WA gan ee I 2 eoeevree 0.19 eeeeeve 0.29 0.53 seeeet 0.48 
3 eee eee @eeereeoeeveeee#e 1.06 oe@eeoee. 0.01 “~e@eees8 136 e@eeeeees 0.381 
"a Dei lg ia ve ce 6), 2 2 ae | aco 1 36)27 02Gb be cee 
5. eeeoeeoeesseenvneee#ee @ @ 2.02 eoepnpees ty, OD. eseceee 1.84 e@eeee8ee 0.04 
1 aS, ae Le Rate 3. OF iiaemmra O24.) ona 213.) 070 
MR eh cclohete is see's 2.07 eeeees 0.02 ceeeoe ee Dat eeavevee 0.22 
8 eseeen eevee - 8 & © @- S40 eee eeeiens eeee 0.27 o.ba 0.21 oe eee e 




In the foregoing table, the yield of cheese in the first experi- 
ment is taken as a starting point, and is compared with the yield 
in each of the following experiments; where the yield is greater 
than in the first cheese, the difference or increase is placed in the 
second column; where there is a yield less than in the first case, the 
difference or decrease is placed in the next column. Thus, in 
the second experiment, the yield of cheese was 0.19 pounds less than 
in the first; in the third the yield was 1.06 pounds greater than in 
the first; in the fourth case, the yield was 2.20 pounds greater than 
in the first case, ete. The fourth and fifth columns, in a similar 
manner, give the amount of increase or decrease of casein and 
albumen in each cheese, as.compared with the first. Thus, the 
second and eighth cheeses contained less, while the others con- 
tained more casein and albumen than the first cheese. The sixth 
column gives the increase of fat in each cheese over the fat in the 
first cheese. The last two columns givs, in a similar manner, the 
increase and decrease of the remaining constituents of the cheese, 
chief of which is water; the second, third, fifth and seventh 
cheeses contain less water, etc., than the first cheese, while the . 
other cheeses contain more. ds 
Comparing the first and second experiments, we see that the 
yield of cheese was diminished 0.19 pounds. This loss of yield 
was caused by a decrease of 0.29 pounds of casein and albumen 


