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 ... . of 100 pounds skimmed skimmed in milk cheese of milk milk milk Fat: Casein Ct)— * (2)— (3)— (4)— (5)— (6)— 4 33 *Normal milk. tSeparator skim-milk. EFFECT OF SKIMMING MILK ON COMPOSITION OF CHEESE Per cent of Percentage of Ratio of fat Pe
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 ... . of 100 pounds skimmed skimmed in milk cheese of milk milk milk Fat: Casein Ct)— * (2)— (3)— (4)— (5)— (6)— 4 33 *Normal milk. tSeparator skim-milk. EFFECT OF SKIMMING MILK ON COMPOSITION OF CHEESE Per cent of Percentage of Ratio of fat Per cent of fat proteins in cheese-solids in to proteins in in cheese cheese form of fat cheese Fat: Proteins (D— 1: (2)— 1- (3)— 1: (4)— l: (5)— 1: (6)— I: In making cheese from skim-milk, the yieldsgiven are lower than those obtained in commercial MILK AND COMPOSITION OF CHEESE 235 work, because here we allow for only 37 per centof water, while commercial skim-milk cheese nevercontains so little moisture, but usually from 40 to55 per cent, the moisture held in cheese increasing. FIG. 38—DIAGRAM SHOWING EFFECT OF SKIMMING MILKUPON THE YIELD AND COMPOSITION OF CHEESE The figures immediately above each column give the number of pounds ofcheese fcontainintr 37 per cent of water) made from IflO pounds of milk. The fit>ureswithin the diagram give the pounds of each constituent in cheese. The figuresat the top of the diagram give the percentage of fat in milk and skim-milk. as the per cent of fat in skim-milk decreases. In com-paring the results in this table with those in thetable on p. 232, in which the composition is shownof cheese made from milk low and high in fat,we see that the difference there is the same in 236 SCIENCE AND PRACTICE OF CHEESE-MAKING character as that brought about by partially skim-ming whole milk. For example, by skimm
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