TABLE XIV

Table Showing the Composition and Yield of Skimmed-milkCheddar Cheese
Percentage of Fat in the Milk	Percentage of the Milk Skimmed	Percentage of Fat in the Milk in the Vat After Skimming	Number of Pounds of Cheese from 100 Pounds of Milk	Composition of the Cheese
Percentage of Fat in the Milk	Percentage of the Milk Skimmed	Percentage of Fat in the Milk in the Vat After Skimming	Number of Pounds of Cheese from 100 Pounds of Milk	Percentage of Total Solids	Percentage of Fat	Percentage of Water
4.7	50	2.4	9.92	54.74	22.00	45.25
4.7	60	2.0	9.74	52.46	17.50	47.54
4.7	70	1.5	9.26	49.87	13.50	50.13
4.7	80	1.0	8.42	48.26	10.00	51.74
4.0	50	2.0	9.70	53.29	21.00	46.71
4.0	60	1.6	9.50	50.89	17.00	49.11
4.0	70	1.2	9.30	48.06	13.50	51.94
4.0	80	0.9	9.20	45.24	10.50	54.76
3.5	50	1.8	8.54	54.20	19.50	45.80
3.5	60	1.5	8.10	51.10	16.50	48.90
3.5	70	1.1	7.44	52.62	13.00	47.38
3.5	80	0.9	7.00	49.64	9.54	50.36
3.4	50	1.9	8.24 [102]	54.50	20.00	45.50
3.4	60	1.5	7.82	52.05	16.50	47.95
3.4	70	┌ 1.4	┌ 7.80	┌ 49.04	┌ 14.00	┌ 50.96
3.4	70	└ 1.2	└ 7.28	└ 50.76	└ 14.00	└ 49.24
3.4	80	0.9	7.24	47.41	10.50	52.59

In some creameries and cheese factories, the milk is skimmed and the cream made into butter and the skimmed-milk into cheese by the Cheddar process. In making cheese without the milk-fat, it is difficult to standardize a method that will produce the flavor and body of the whole-milk Cheddar cheese. A skimmed-milk cheese lacks the softness and mellowness of texture of the whole-milk product. It is very likely to be tough, dry or leathery. It is attempted to remedy this defect by incorporating more moisture into the skimmed-milk cheese. The added moisture tends to replace the fat in giving a soft mellow body. It requires skill on the part of the cheese-maker to incorporate moisture to take the place of the fat in giving the cheese mellowness and smoothness of body.

The grades of skimmed-milk cheese vary between rather wide limits—from those made entirely of skimmed-milk to those made of milk from which only a small amount of fat has been removed and which are almost like whole-milk cheese. Because of the gradations of skimmed-milk cheese, it is difficult to make anything but general statements and to base comparisons with whole-milk cheese.