NEw York AGRICULTURAL EXPERIMENT STATION. 173 
tably lost in cheese-making is fully disproved. Upon this false 
belief was based largely the pernicious practice of partially skim- 
ming milk that was to be used for cheese-making. The loss of fat in 
cheese-making occurs mechanically. The fat-globules on the cut 
surfaces of the curd are disengaged from these free surfaces and 
go into the whey. The following are some of the conditions that 
increase loss of fat in cheese-making, as worked out by our experi- 
ments and those of others: (1) Any condition that interferes with 
complete coagulation by rennet, such as dilution with water, pres- 
ence of preservatives like salt, formalin, etc., and certain other com- 
pounds. (2) Abnormal composition of milk, in which casein is 
abnormally low in comparison with fat. (3) Jarring or stirring 
milk after rennet coagulation has commenced and before it is com- 
pleted. (4) Cutting curd when too soft. (5) Violent, careless and 
rapid motions of knife in cutting curd. (6) Heating curd too 
rapidly or to too high a temperature. (7) Piling curd too much. 
(8) Putting curd in press too warm. (9) Too rapid application 
of pressure in press. (10) Fermentations that produce floating 
curds or excessive acidity or that dissolve casein. 
(b) Loss of casein. The casein lost in cheese-making is lost 
mostly in the form of fine particles of curd, which pass through 
the strainer when the whey is removed from the curd. This loss 
is not entirely avoidable but is made needlessly greater than normal 
by violence or carelessness in cutting curd and in subsequent hand- 
ling, by agitation while drawing off whey, and by imperfect strain- 
ers. Any condition that interferes with the complete coagulation 
of the milk-casein by rennet causes loss of casein. The average 
loss of casein in cheese-making is 0.10 to 0.15 pound for 100 pounds 
of milk. Taking casein and albumin in milk together, we have 
found from 73.7 to 80 per ct. goes into cheese, with an average of 
75.7 per ct.; while 20 to 26.3 per ct. goes into whey, the average 
being 24.3 per ct. Of course, most of this loss is due to milk- 
albumin. ; 
(8) The distribution of milk-constituents of 100 pounds of milk 
in whey and cheese.—In connection with the preceding discussion, 
it is a matter of interest, by way of illustration, to show in a more 
comprehensive and concrete manner what becomes of the constitu- 
ents of milk in cheese-making. The following table illustrates how 
much of each milk-constituent goes into cheese and how much into 
whey in a given case. 
