
Saupe A bd 
eM) 
aut 

278 -Rerorr OF THE Ce eele oF THE 
Amount OF Cusene AND Ata Lost AND Rucovenal IN USING 
COMMERCIAL AND HomE-MADE JKENNET-EXTRAOT. 





Pounds of 
Pounds of 
WS begat a = casein and 
ho Pounds of Pounds of Pe caere sis. albumen re- | 
KIND OF REN- ahaha: casein and | casein and |i, whey from| Covered in 
NET-EXTRACT mén in albumen re- jalbumen lost 100 lbs of cheese from 
USED. 100 Ibs. of Disa Rtas in 100 thes Be aein and 100 ee 
i Ss. milk, : cas 
milk, Athens aa de Im | albumenin 
EN toy milk. 
Commercial..|; 3.91 2.86 1.05 26.78 Tova 
Home-made..| 3.24 2.438 0.81 24.97 75.038 



Statement of results. 
1. In using the home-made rennet-extract, nearly one-quarter 
of a pound less of casein and albumen was lost for 100 pounds 
of milk than in using the commercial extract ; but this difference 
was probably due to variations in other conditions of manufacture 
rather than to any difference in the action of home-made and 
commercial extract. 
COMPOSITION OF CHEESE AS INFLUENCED BY UsE oF COMMERCIAL 
AND HOME-MADE RENNET-EXTRACT. 



Pounds of Pounds of 
Pounds of fat 
KIND OF RENNET-EXTRACT USED. | in100 lbs. of | (ater in casein in 
Gheené, s. of 100 lbs of 
cheese. cheese. 
Commercial......... PRL A BRAN aA 35.9 S314 OA: at 
PA GERO-AMBAE sy oad ea elale now 39.0 35. Sans 22.5 

Statement of results. 
1. In the cheese made by using commercial rennet-extract, the 
proportion of fat and water was less, and the proportion of casein 
: i was more, than in the case where the home-made extract was 
used. But it is safe to say that these differences were not con- 
nected with the kind of rennet-extract used, but, were due to 
differences in other conditions. 

