176 TWENTY-FIFTH ANNIVERSARY REPORT. 
case of milk containing normally 4 per ct. of fat. For the sake of 
simplicity we assume that the percentage of casein remains constant, 
but in reality it would increase slightly. 
TABLE I[X.— EFFECT OF REMOVING FaT From Mitk Upon Its ComposirTIoNn. 

na eat tare Ratio of 
remove eft in : atio o 
from 100 100 ee fat to 
pounds | pounds | 72 ™ casein. 
of milk. | of milk. 
3 Lbs. Lbs. Dake i 
Normaldmnilky erste esc ite ere cee ctor cana cere eset: 0.00 4.00 2.50 1.60 
Skimmedtmilk 72s oa ar Ae eee ae ee OF50 3.50 2.50 1.40 
- Fe hepa tel YS Ley ee MPR Et Rn ey ee ae 1.00 3.00 2.50 20 
“4 Mit, Valls Pathe ee te tote TRO ae ee ase 1.50 2250 2.50 1.00 
S hE ee has ootae eae CEE ee OR te ee 2.00 2.00 2.50 0.80 
- OF Oe Lit Bee Peer, ee ee eee 2.50 1.50 2.50 0.60 
= en hare Mim ane es Ret ede tReet ch CEB edhe 3.00 1.00 2.50 0.40 
# AN Rett ON Aa iee Erne skit ae De Sie 3.50 0.50 2:50 0.20 
? BE Soe HALA PRPS errata A pry a ass Cyt ne 4.00 0.00 2550 0.00 




The figures below give the essential composition of the green 
cheese made from normal and skimmed milks, as based upon the 
data contained in Table IX. 
TABLE X.— EFFECT OF SKIMMING MILK ON COMPOSITION OF CHEESE. 







, Ratio of 
Fat Fat | Casein fat to 
removed | left in Rat in com- Water casein 
from 100 100 Shata pounds in com- 
pounds | pounds Push in cheese. | pounds 
of milk. | of milk. cheese. in 
cheese. 
Lbs. ease Peeract. | tl 6T. Ch. a neh. Che We 
Normal milk and cheese........ 0.00 4.00 SA7( mS) 222.5 oe 1.56 
Skim-milk and cheese.......... 1.00 3.00 31.4 | 2652 37.4 1220 
2 Pode ~ agahanrd wre hope sopthe 2.50 1.50 19.0 31.6 44.4 0.60 
7 re eee ee 3.50 0.50 6533 37.0 50.7 | 0.20 
{ 

In the case of skim-milk cheese found in the market, the per- 
centage of moisture was found to be 55; of casein, 36; and of fat, 
about 3. | | 
(3) In case of milk containing added cream.— Addition of cream 
to normal milk produces upon the composition of cheese an effect 
opposite to that of skimming milk; that is, it increases the propor- 
tion of fat in cheese in relation to the other constituents. 
