. Cheddar cheese making. Cheese. 2 CHEDDAR CHEESE MAKING. Ash. The ash is the mineral substance left when milk is burned. Chemical analysis shows it to con- sist largely of phosphates. • The ash is the bone-form- ing part of the milk. Water. The albuminoids,* milk sugar and ash are all in solution in the eighty-seven per cent, of water. Fat. The fat of the milk is not in solution, but in the form of little globules suspended in the liquid por- tion, which form is called an MICROSCOPIC MILK AS DRAWN FROM THE COW. The globules vary in size from one two-thousandth to one ten-thousandth
. Cheddar cheese making. Cheese. 2 CHEDDAR CHEESE MAKING. Ash. The ash is the mineral substance left when milk is burned. Chemical analysis shows it to con- sist largely of phosphates. • The ash is the bone-form- ing part of the milk. Water. The albuminoids,* milk sugar and ash are all in solution in the eighty-seven per cent, of water. Fat. The fat of the milk is not in solution, but in the form of little globules suspended in the liquid por- tion, which form is called an MICROSCOPIC MILK AS DRAWN FROM THE COW. The globules vary in size from one two-thousandth to one ten-thousandth of an inch in diameter. By one ten-thousandth of an inch is meant that it would take ten thousand of these little globules placed side by side to make a row an inch long. *The casein, which is an albuminoid, is thought by some authori- ties not to be in solution, but in the form of a thin gelatinous mass. This point however is disputed, and for all practical purposes we can speak of it as in Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Decker, John Wright, d. 1907. Madison, Wis. , The author
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