In separating the solids from the liquids, by the action of rennet, at
the proper temperature, we expel, say 83.30 parts of the water, leaving
4 parts. We get rid of, say 4.20 parts of the sugar, which is held in
perfect solution in the water. We lose, say .50 of one part of butter,
.31 of one part of the caseine or albuminoids, and .13 of one part of
ash. This leaves--
Water 4.00
Butter 3.25
Caseine 3.00
Sugar .30
Ash .65
-----
Total 11.20
We thus have 11.20 per cent. of the 100 parts out of which to get our
cured cheese. A fair average is 10 lbs. of cheese for 100 pounds of
milk. Some of the water evaporates in curing, say 1 part, leaving 3
parts. Our 10.20 parts of cheese is then composed of the following:
Water 3.00
Butter 3.25
Caseine 3.00
Sugar, or what results from decomposition .30
Ash .65
-----
Total 10.20
This is a little in excess of the general yield. The waste is usually
in the greater amount of ash, sometimes nearly the whole of it, when
the acid develops before the whey is expelled. In that case, the lactic
acid dissolves the phosphates and they run out with the whey. This
is so much loss of ingredients absolutely essential to digestion and
assimilation.