New York AGRICULTURAL EXPERIMENT STATION. ° 297 
3. Composition of cheese as influenced by the proportion of fat to 
casein and albumen in milk. 
a. When the casein and albumen were present in the milk in 
largest quantities relative to the fat, the proportion of casein was 
greatest in the cheese ; and when the fat in the milk was greatest 
relative to the casein and albumen, the casein in the cheese 
was least. | 
INFLUENCE OF COMPOSITION OF MILK oN YIELD OF CHEESE. 
Pel at. 
a. The yield of cheese increased when the amount of fat in the 
milk increased, but not uniformly so. 
b. In three experiments the increased yield of cheese was wholly 
due to increase of fat in the milk; while, in the other experiments, 
the increased yield was mainly due to increase of fat in milk. 
2. Casein and albumen. 
a. In several experiments, the amount of casein and albumen 
in the milk exercised no influence whatever upon the increase of 
yield, while, in the other cases, its influence was small as com- 
pared with that of the fat and less, even, than the influence of the 
water that was retained. 
COMPARISON OF CHEDDAR AND STIRRED-CURD PROCESSES. 
1. Loss of milk-constituents in Cheddar process. 
a. Fat.— In one case, when the milk contained about four per 
cent. of fat, the proportion of. fat lost was the same in both pro- 
cesses; in the other case, when the milk contained nearly 
five per cent. of fat, the loss of fat was less in the Cheddar 
process. 
b. Casein and albumen.—In one case, the loss of casein and 
albumen was three per cent. less in the Cheddar process than in 
the stirred-curd process ; while, in the other case, the loss by the 
Cheddar process was seven to nine per cent..less than in the 
stirred-curd process. The causes of these differences were prob- 
ably due to variations of conditions not, in any way, related to 
these processes. 
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