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290 © Report OF THE CHEMIST OF THE 
In an ordinary cheese factory, the difference in the amount of 
fat in the milk would, of course, be very much less. Most factory 
milks in this State probably average between three and four per 
cent. in fat. Itis probable that in actual cheese-factory practice 
the best milk, paid for on the basis of its fat, would bring about 
twenty-five cents more per hundred than the milk containing the 
least fat. 
MANUFACTURE OF WHOLE-MILK CHEESE AND SKIM-MILK CHEESE. 
Which pays better, the manufacture of skim-milk cheese and 
butter or the manufacture of whole-milk cheese? This question 
is far from being a new one, but it may be of interest to try to 
answer the question in connection with these experiments. While 
our data are not extended enough to be of practical use in this 
connection, they may serve as a guide for general discussion. 
Among the points that must be considered in discussing this ques- 
tion are the following: (1st) Does milk, poor in fat, make more 
or less cheese in proportion to its per cent of fat than milk richer 
in fat? (2d) Does cheese made from milk, poor in fat, sell for a 
greater or less price in proportion to the fat in the milk than 
cheese made from milk richer in fat? (8d) Do the butter and the ~ 
_skim-cheese made from the same milk bring, together, a larger 
price than would the cheese made from the same milk 
unskimmed? (4th) What is likely to be the ultimate effect of 
manufacturing skim-cheese upon the consumption of cheese ? 
1. Pounps oF CHEESE MaprE For Eacu Pounp oF Fat In THE MILK. 

NUMBER OF EXPERIMENT, 



Pounds of cheese for one 
pound of fat in the milk. 
Pounds of fat in 100 pounds 
of milk 
wees eesseesaeseresere 
2.60 2.84 2.35 2.56 | 2.32 1.93 
3.88 3.96 4.70 4.73 4.80 6.49 
An examination of these figures indicates that a pound of fat in 
amilk, poor in fat, will, as a rule, make more cheese than will a 
pound of fat in richer milk. This would be expected, because the 
poorer milk contains larger proportions of casein relative to the . 
fat than the richer ones, and, moreover, cheese, rich: in casein, 
Boawepennin at ap," be ae 
