174 T'WENTY-FIFTH ANNIVERSARY REPporT. 
TABLE VI.— DisTRIBUTION OF MILK CONSTITUENTS IN CHEESE AND WHEY. 



5 Sugar, 
Water. ! Milk- Fat Casein. |Albumin. ee aed 
solids. ares 
Lbs Lbs Lbs. Lbs. Lbs Lbs Lbs 
Milks toe eases ene 100 87.00 13.00 4.00 2.50 0.75 SFA) 
Wihe yee th mae tonte me 89.35 83.00 6.35 0.30 0.10 0.70 ys Pas’ 
Gheesese See aes Bee 10.65 4.00 6.65 3.70 2.40 0.05 0.50 



(9) The comparative cheese-producing efficiency of milk rich in 
fat and milk poor in fat—— An examination of Tables I and II sug- 
gests that milk rich in fat contains cheese-producing solids in greater 
proportion than it does whey solids. In other words, the milk- 
solids in rich milk, pound for pound, are more efficient for cheese- 
production than in poor milk. This is demonstrated by the data 
contained in the following table: 
TABLE VII.— CHEESE-PrRoDUCING EFFICIENCY OF MILK-SoLIDS IN RICH AND 
Poor MILKs. 


Cheese- |} Whey Total 
making solids | solidsin Total 
Fat in | solids | (sugar, | form of Hye a 
TOTAL SOLtDs. milk. | (fat and | albumin,| cheese- sie ° 
casein) |ash, etc.)} making ad 
in milk. } in milk. | solids. 



Per ct. Per ct. Per ct. Per ct Per ct Per ct. 
1s (ee: Wy AR GY Bein MS rte erage Neen ee eh Pte SEC 3.00 5.03 6.44 43.8 56.2 
LOGAN Fo Pea th ee ae Oe ee EL eee Pe eerie 3,00 5.97 6.44 48.1 NS) 
13 326 re, ee rn ee ec ae ee ea 4.09 6.60 6.66 49.8 DONS 
de Yew d open aE Nm ce Sond oP cmt eden Deanne oe A 4.50 7.46 6.30 54.2 45.8 
VASGS ee ist ey ea tee ee ee ee 5.00 8.14 6.49 5556 44.4 
ta OF: ea Bok Rr GR eer Ce ie AREA Oa 8.35 6.59 55.9 44.1 




The data in Table VII show that in milk containing 3 per ct. of 
fat, only 43.8 per ct. of the solids are available for cheese-making, 
but in milk containing larger amounts of fat, larger proportions of 
milk-solids go into cheese until, with milk containing 5 per ct. of fat, 
about 56 per ct. of the milk-solids is available for cheese-making 
and only 44 per ct. constitutes whey solids. Taking the average of 
our several hundred experiments carried on under cheese-factory 
conditions, we find that, of the milk-solids, about 49.5 per ct. is 
lost in whey, while 50.5 per ct. is recovered in cheese. 
