178 TWENTY-FIFTH ANNIVERSARY REPoRT. 
on the time the determination of acidity is made. When the whey 
is removed from the curd, the acidity (calculated as lactic acid) 
may vary from 0.10 to 0.15, and this amount will be increased up 
to the end of the cheese-making. Fresh whey shows less acidity 
than the milk from which it comes, because the whey does not con- 
tain the calcium casein of the milk, this compound by itself showing 
a considerable apparent acidity. The percentage of sugar in whey 
depends upon the time when the whey is tested, the sugar decreas- 
ing in amount as it is changed into lactic acid. In the following 
table we give a comprehensive statement of the results obtained in 
the analysis of whey: 
TABLE XJ.— CoMPosITION OF WHEY. 
eee va a SE SS ISSR SST SE SS SS SS TR SE TS SOURS SED ERIE f 



Least. Greatest. | Average. 
LP Crace: Per ct. Per ct. 
Water oe) ete 20 baie ee oe nae oe era ea oe io SO 92.48 93.57 93.04 
rLotalvsolids: sey othe ee eerie, 6.43 (hay: 6.96 
Fal tia ee ahh eS mc eee ees rae en erie ee 0x22 0255 0.36 
GOSE1T Aree ee Hi ee irene oe ne ne Rane aE ea ee 0205 OeT5 0.10 
Albuminis sce tein ore ee ee eee 0.65 0.90 0.74 
roheteccha, UeVormie ckeriel fyalol ehsloly oa 5 uy dieroer oc udacaonnanee ae 5.39 6.43 5.76 




eS 
2. THE COMPOSITION OF NORMAL FACTORY CHEESE. 
In addition to the facts already discussed in connection with the 
relation of composition of cheese to composition of milk, we will 
present a comprehensive tabular summary of our experimental 
results and will also consider in more detail how a cheese made 
from whole milk can be distinguished by its composition from a 
cheese made from milk that has been skimmed, whether much or 
comparatively little fat has been removed. We will give also a 
statement of the average of composition of ripened cheese. 
TABLE XII.— COMPOSITION OF CHEESE MADE FROM NoRMAL FAcTorY MILK. 

IN GREEN CHEESE. 

Least. Greatest. | Average. 
Per ct. Per ct. Per ct. 
Water oF ooo ache eo SER Ree iercms herein decree ie 32.69 43.89 386.84 
Total solids <3) feet ee CO eee ee 56.11 67.31 63.16 
Bb No ae ee een enema os 30.00 36.79 454 fet) 
Solids-not=fat3 2 Pa eee ee re eae 27.50 32.29 2oeos 
Nitrogen! (casein) compounds sae eee ee 20.80 26.11 Zone 
Ash,-acid“etcu a). coe er ee ee ee eae Smie Wal BAGL 
Ratio of fat to nitrogen (casein) compounds.......... ite err 1.60 1.42 
Percentage of total solids consisting of fat............ 50.39 56.83 53.56 
Percentage of total solids consisting of solids-not-fat ... 43.17 49.61 46.44 
| en a SE SS SSE ST SEES SEES So SRN Se SENS AN NE SS | 
