============================================================================ | |PERCENTAGE|NUMBER | COMPOSITION OF THE CHEESE PERCENTAGE|PERCENTAGE|OF FAT IN |OF POUNDS +----------+----------+---------- OF FAT |OF THE |THE MILK |OF CHEESE |PERCENTAGE| | IN THE |MILK |IN THE |FROM 100 |OF TOTAL |PERCENTAGE|PERCENTAGE MILK |SKIMMED |VAT AFTER |POUNDS |OF TOTAL |OF FAT |OF WATER | |SKIMMING |OF MILK |SOLIDS | | ----------+----------+----------+----------+----------+----------+---------- 4.7 | 50 | 2.4 | 9.92 | 54.75 | 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 | O.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 | | {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.