The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . the form of fine particles of thecoagulated casein (paracasein), which pass througUthe strainer when the whey is removed from th icurd. These fine particles can readily be seen byletting a pail of freshly drawn whey stand until thecurd particles settle. If the whey is then carefullypoured from the pail, a noticeable quantity of finelydivided curd can be seen at the bottom of
The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties : intended as a text-book for the use of dairy teachers and students in classroom and workroom ... . the form of fine particles of thecoagulated casein (paracasein), which pass througUthe strainer when the whey is removed from th icurd. These fine particles can readily be seen byletting a pail of freshly drawn whey stand until thecurd particles settle. If the whey is then carefullypoured from the pail, a noticeable quantity of finelydivided curd can be seen at the bottom of the loss does not appear to be entirely avoidable,but is needlessly made greater (i) by carelessnessor violence in cutting curd and in subsequent han-dling when the curd is still soft; (2) by agitationwhile removing the whey from the curd; (3) byimperfect strainers; and (4) by any condition thatinterferes with the complete coagulation of themilk-casein by rennet (p. 24). The amount of MILK AND YIELD OF CHEESE 195 casein that thus passes into the whey averages pound for 100 pounds of milk. In some cases of badly contaminated milk, casein-dissolving ferments may cause more or less loss FIG. 34—COMPOSITION OF MILK, SHOWING PROPORTIONS OFWATER AND DIFFERENT SOLIDS. THE NUMBERS REP-RESENT POUNDS IN 100 POUNDS OF MILK COMPOSITION OF WHEY The composition of whey (Fig. 35) varies ac-cording to (i) the composition of the milk fromwhich it comes, and (2) the losses of milk constit-uents due to conditions attending the operationsof cheese-making. It is obvious that the larger thepercentage of sugar, albumin and soluble salts in 196 SCIENCE AND PRACTICE OF CHEESE-MAKING milk, the larger will be their amount in whey. Thematter of losses of fat and casein we have alreadytreated. The amount of acid in whey variesgreatly, depending largely on the time when thedetermination of acidity is made. When the wheyis removed from the curd, the acidity (equivalent * ICC
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