494 



BOARD OF AGRICULTUEE. 



CHEESE PROBLEMS IN THE DAIRY. 



PROFESSOR JOHN W. DICKER. 



Cheese is a concentrated ai-ticle of human food. It consists of 35 per 

 cent, fat, .36 per cent, water, 2.3..5 per cent, casein, 3 per cent, ash and 2. .5 





