
eh Li N ee y 
272 Rerorr or THE CHEMIST OF THE 
TABLE SHOWING eoNps OF Minx REQUIRED TO MAKE ONE POUND 
OF CHEESE. 


wie cheese When cheese | When cheese | When cheese ~ 
NUMBER OF EXPERIMENT. was green, was one was three was five 






week old. weeks old. weeks old. 
1S SU e Ea Waa «|. ea 10.23 10.50 10.79 11.05. 
Deore ace 8 Reve o's 0c ae 10.34 LO #1: OF, 11.29 
sis NW ARG EE . eee Pa 9.48 9.69 9.89 
Bere Fes to eile are ey ote ‘os ye ae 819 8.42 8.70 8.89 
Dy cian evateieieic sats saeco 8.44 8.73 8.90 9.03 
Deuce Be SG bly piece ook MIDORI 7.64 7.85 8.08 8.25 
ke oro. ptocauue es ba ae enee ay 8.16 8.38 8.76 8.99 
PIG g sod Eels esa ea athe IE 7.28 7.54 7.81 (99 


From what has gone before, we can account for the changes in 
the amount of milk required to make one pound of cheese. 
1. As arule, less milk was required for one pound of cheese, 
when the amount of fat in the milk increased. 
In the second experiment more milk is required than in the 
first, although the fat is greater in the second case. This, we have 
seen, is due to two facts, (1st) that the second milk contained less 
casein and albumen; and (2d) that the cheese in the second 
case retained a smaller proportion of water. : 
2. As between the third and fourth experiments, the fourth 
cheese made by the Cheddar process required less milk for a 
pound of cheese, because the resulting cheese contained a larger 
proportion of water; the fat recovered being the same in both 
experiments. In the sixth experiment, where the Cheddar pro- 
cess was also employed, the loss of fat was less, and also the 
cheese retained more water than in the case of the stirred-curd 
cheeses, made in experiments five and seven from milk containing 
approximately the same amount of fat. 
Summary or RESULTS RELATING TO INFLUENCE oF COMPOSITION OF 
Mink ON YIELD OF CHEESE. 
eS aah, 
a. The yield of cheese increased when the amount of fat in the 
milk increased, but not uniformly SO. 

