TABLE VIII
| Average Composition of the Green Cheese | ||||
| Minimum | Maximum | Average | ||
Water | 33.16 | 43.80 | 37.33 | |
| Total solids | 66.84 | 56.11 | 62.67 | |
| Fat | 30.00 | 35.89 | 33.41 | |
| Casein | 20.80 | 25.48 | 23.39 | |
| Sugar and ash, etc. | 4.86 | 7.02 | 5.89 | |
Table VI shows the minimum, maximum and average composition of the milk and Table VIII the composition of the cheese made from that milk. The average composition of the cheese in Table VIII shows that it contains 37.33 per cent of water. The tendency to-day seems to be for a softer cheese so that the average would probably be higher. Table VIII also shows the wide variation in the composition of the cheese. The moisture and total solids both vary about 10 per cent. In order to judge the variation in composition, one must know the composition of the milk and the moisture-content of the cheese and then only a very inaccurate estimate of the composition of the cheese can be formed.
211. Relation of fat to casein in normal milk.—In order to understand the relation of the composition of the milk to yield of cheese, one must be familiar with the relation of the fat to the casein in normal milk. The following table[94] shows the relation of fat to casein in normal milk: