NEw York AGRICULTURAL EXPERIMENT STATION. 175 
3. THE COMPOSITION OF MILK IN RELATION TO THE COMPOSITION OF 
CHEESE, 
Since the two principal solid constituents of cheese come from 
two constituents of milk (fat and casein) with comparatively little 
loss under normal conditions, it follows that fat and the casein- 
derived constituents of cheese are present in cheese in proportion 
somewhat similar to those present in milk. It also follows that the 
relation of fat and casein in milk largely determines the relation of 
these constituents in cheese. In other words, the composition of 
cheese depends on the composition of milk, provided the cheese- 
making is normal. The addition of cream to normal milk or the 
removal of cream from normal milk at once changes these rela- 
tions in both milk and cheese. We have, therefore, to consider the 
relation of the composition of milk to the composition of cheese in 
case (Ist) of normal milk, (2d) of milk from which fat has been 
removed (skimmed milk), and (3d) of milk containing added 
cream. 
(1) In case of normal milk.— Milk rich in fat, as compared with 
milk poor in fat, produces cheese containing a larger percentage of 
fat and, of course, a correspondingly smaller proportion of water 
and nitrogen (casein) compounds, as is illustrated in the following 
table: 
TABLE VIII.— CoMPOSITION OF CHEESE VARYING WITH COMPOSITION 








or MILK. 
Ratio of 
ane Casein fat to i 
Gace atio o Matid com- casein ater 
FAT IN MILK. . A fat to pounds com- in 
in milk. casein. cheese. in pounds | cheese. 
cheese. in 
cheese. 
Per ct Per ct. 1 Per ct. Per ct ate: Per ct 
3 OO GN oe eee ces ede ah cites 2210 1.43 oe Dome alee pas 39.4 
BO pee Me ay ae gre Ae A nse 2220 1.48 32.9 PEA 1.42 39.0 
Se DO ee wee need coir oh shahisr s cawtee s 23 () 152 33.9 23.0 see 38.1 
Sad CTA A ee 2, gat ola Os Sear Seer 2.40 156 34.7 22.8 U5 2 SHO 
AS OOS ees oer ees escase s 2.50 1.60 Sy apd As 1.56 SH oo 
CE FADE oes eee Deno 2.60 16 Sed) POPE 1.60 She 
4950 Bee re ee oe ones 2.70 1.67 36.3 22e2: 1,64 36.5 


(2) In case of skimmed milk— The removal of fat from milk 
reduces the amount of fat in relation to casein, since only a little 
casein is removed with the fat. The effect of skimming milk upon 
the composition of milk is illustrated in the following table in the 
