
he, 
296 Report oF THE CHEMIST OF THE 
b, The average amount of casein and albumen in the milk ir ~ 
the eight experiments, was 3.48 pounds per hundred pounds of 
milk; of this amount, about twenty-three per cent., or about 0.8 
pounds, were lost. | 
c. The irregular variations in the proportion of casein and 
albumen lost were probably due to variations in the conditions of 
manufacture. 
3. Loss of fat and of casein and albumen in cheese-making as . 
influenced by proportion of fat to casein and albumen in milk. 
a. When the amount of casein and albumen in the milk was 
nearly the same as, or greater than, the amount of fat, the loss of 
fat was least. When the amount of fat became considerably 
greater than the amount of casein and albumen, then the loss of 
fat increased. Comparatively large proportions of casein served | 
to hold the fat more completely in the curd, as would be 
expected. 
b. The amount of fat in the milk appeared, in no way, to have 
any influence on the amount of casein and albumen lost in the 
process of manufacture. 
INFLUENCE OF COMPOSITION OF MiLK ON COMPOSITION OF CHEESE. 
leekat, 
a. ‘I'he proportion of fat in the cheese showed a tendency to 
increase, but not uniformly, when the amount of fat in the milk 
increased. There were about 24 pounds of fat in 100 pounds of 
cheese made from the skim-milk, while 100 pounds of the cheese 
made from the milk richest in fat contained about 45 pounds of fat. 
6. Under the conditions of manufacture employed, cheese con- 
taining 30 pounds of fat per hundred pounds of cheese could not 
be made from milk containing less than three per cent of fat. 
c. The fat exercised a greater influence on the composition of 
the cheese than any other constituent of the milk. 
2. Casein and albumen. 
-a. There appeared to be no relation between the amount of 
casein and albumen in the milk and the amount of casein and 
albumen in 100 pounds of cheese. 3 

