

274 
Report OF THE CHEMIST OF THE 
2. In the second comparison, the Cheddar process gaye con- 
siderably less loss. That, the difference in favor of the Cheddar 
process in this case was due to the Cheddar process we can not 
say ; changes due to variation of other conditions in the process 
of manufacture may have made the difference. Further experi- 
ments must be made before we can reach reliable conclusions in 
regard to the loss of fat in the Cheddar process as compared with 
the stirred-curd process. 
AMOUNT OF CASEIN AND ALBUMEN Lost AND RECOVERED IN CHEDDAR 
AND STIRRED-CURD PROCESSES. 



‘ ; Pounds of 
Pounds of r 
ct Bhar casein and 
Pounds of) Bounds of | Pounds of | ,fpecit and.| albumen re- 
KIND OF | and albu-| albumen ree) C28! 2nd) 117, whey trom | .cOvereuas 
CHEESE ron in 100| ‘covered in. | #lbumen lost| "",9 bs. of | Cheese from 
: ee Covered Min 100 Ibauos : 100 lbs. of 
. lbs. of 100 lbs. of mile casein and | casein and 
milk. milk. ane i 1D al hanes 
. milk 
Stirred-curd..| 3.45 2.52 - 0.93 27.06 72.94 
Cheddar 3.81 2.89 0.92 24.18 75.82 
Stirred-curd..| 3.91 2.86 1.05 26.78 Tatas 
Cheddar Sb 2.90 0.63 17.93 82.07 




Statement of results. 
1. In the first comparison, the actual amount of casein lost 
was about the same, but the actual amounts present in the milk 
were quite different, 3.45 and 3.81, and so the actual amount 
recovered in the cheese was greater in the case of the milk con- 
taining the larger amount of casein and albumen. However, if 
we consider the proportion of casein and albumen lost, we see 
that about three per cent. less was lost in the case of the Cheddar. 
2. In the second comparison, the conditions were reversed 
since the milk used in making the stirred-curd cheese contained 
the larger amount of casein and albumen. The actual amounts 
recovered were nearly the same, and the actual amounts lost were 
quite different, being 1.05 in the stirred-curd process, and 0.63 in 
the Cheddar. Taking the proportion lost, we see that of the 
amount of casein and albumen in the milk, nine per cent less 
was lost in the case of the Cheddar process. 
3. Though, in both trials of comparison, the proportion of 
casein and albumen in milk lost was less in the Cheddar process, 

