TABLE SHOWING POUNDS OF CASEIN AND ALBUMEN RECOVERED IN CHEESE FOR ONE HUNDRED POUNDS OF MILK. Average April. May. June. July. August. Septem- October. for ber. season. Least..... 2.12 2.12 2.31 2.21 2.27 2.43 2.59 2.60 2.76 2.37 Greatest... 2.21 2.59 2.52 2.48 a. The amount of casein and albumen recovered in the cheese for 100 pounds of milk varied from 2.12 to 2.76 pounds and averaged 2.40 pounds during the season. TABLE SHOWING PER CENT OF CASEIN AND ALBUMEN RECOVERED IN Greatest... 78.18 77.14 75.76 76.78 76.95 76.02 76.90 Average.. 77.14 75.56 75.38 75.40 76.22 76.13 75.92 75.14 GENERAL SUMMARY OF RESULTS RELATING TO LOSS AND RECOVERY OF MILK-CONSTITUENTS IN CHEESEMAKING. 1. Amount of Solids in Milk Lost and Recovered in Cheese-making. a. The milk-solids in 100 pounds of milk varied, during the season, from 11.70 pounds to 13.72 pounds and averaged 12.72 pounds. . Of the solids in 100 pounds of milk, there were lost in the whey from 6.11 pounds to 6.49 pounds, with an average of 6.28 pounds; this was equivalent to from 45.34 to 52.95 per cent of the solids in the milk, with an average of 49.37 per cent. c. Of the solids in 100 pounds of milk, there were recovered in the cheese from 5.59 pounds to 7.50 pounds, with an average of 6.44 pounds; this was equivalent to from 47.05 to 54.66 per cent of the solids in milk, with an average of 50.63 per cent. d. The per cent of the solids in the milk lost in the whey diminished as the season advanced, while the per cent of milksolids recovered in the cheese increased as the season advanced. 2. Amount of Fat in Milk Lost and Recovered in Cheese-making. a. The fat in 100 pounds of milk varied, during the season, from 3.30 to 4.40 pounds and averaged 3.77 pounds. b. Of the fat in 100 pounds of milk, there were lost in the whey from 0.22 to 0.45 pounds, with an average of 0.34 pounds; which was equivalent to from 5.95 to 11.43 per cent of the fat in the milk, with an average of 9.02 per cent. c. Of the fat in 100 pounds of milk, there were recovered in the cheese from 2.94 to 4.05 pounds, with an average of 3.43 pounds; which was equivalent to from 88.57 to 94.20 per cent, with an average of 90.98 per cent. d. The proportion of milk-fat lost in cheese-making was entirely independent of the amount of fat in the milk. The variations in loss were due either to the condition of the milk or to some special conditions employed in manufacture. 3. Amount of Casein and Albumen in Milk Lost and Recovered in Cheese-making. a. The casein and albumen in 100 pounds of milk varied from 2.75 to 3.60 pounds and averaged 3.17 pounds during the season. b. Of the casein and albumen in 100 pounds of milk there were lost in the whey from 0.60 to 0.88 pounds with an average of 0.77 pounds during the season; which was equivalent to from 21.82 to 26.24 per cent of the casein and albumen in the milk, with an average of 24.29 per cent. c. Of the casein and albumen in 100 pounds of milk, there were recovered in the cheese from 2.12 to 2.76 pounds, with an average of 2.40 pounds; which was equivalent to from 73.76 to 78.18 per cent of the casein and albumen in milk, with an average of 75.71 per cent. d. The proportion of casein and albumen lost in cheese-making was, for the most part, very uniform. TABLE GIVING GENERAL SUMMARY OF SEASON'S RESULTS RELATING TO LOSS OF MILK-CONSTITUENTS IN CHEESE-MAKING. TABLE GIVING SUMMARY OF RESULTS RELATING TO LOSS OF MILK |