1028 EXPERIMENT STATION RECORD. 



per pound of fat than the rich milk, the medium milk yields only 0.06 more cheese per 

 pound of fat and casein than the rich milk. . . . 



"The fat and casein together never fail to determine, very nearly, the cheese-pro- 

 ducing power of milk, whatever its percentage of fat. . . . 



"For each month the calculated yield [on the fat basis] in the medium milk is 

 less than the actual yield, and in the rich milk is more than the actual yield. For 

 the entire si-ason the calculated yield of cheese from the 22,194. .5 lbs. of medium milk 

 is 109 lbs. less than the actual yield; and the calculated yield from the 21,894.5 lbs. 

 of rich milk is 109 lbs. more than the actual yield. These difterenees between the 

 actual and calculated yields of cheese follow from or are due to, the casein in milk 

 not increasing in the same ratio as the fat." 



Both the green and the cured cheese made from milk with a medium 

 fat conteut contained higher percentages of moisture and casein each 

 month but lower i^ercentages of fat than the cheese made from richer 

 milk. The whey from the richer milk contained a higher percentage of 

 fat each month than that from the medium milk, but the difference in 

 casein was very small. " In the i)rocess of curing, cheese from the 

 medium milk loses higher percentages of moisture, fat, and casein than 

 cheese from the rich milk." 



The conclusions from these dairy experiments are given jts follows: 



"(1) A given weight of rich milk makes more cheese than an equal weight of 

 medium or of poor milk. 



"(2) The casein per pound of fat is greater in medium than in rich milk. 



"(3) The percentage of casein is higher in rich milk than in poor or in medium 

 milk in averages of several samples ; but, in single samples, a decrease in casein may 

 accompany an increase in fat, and vice versa. 



"(4) Casein in milk does not increase in the same ratio as the fat in poor, medium, 

 or rich milk. 



"(5) A medium nulk yields a greater weight of cheese per pound of fat contained 

 in it than a rich milk. 



"(6) There is a little more fat lost in whey from a riih nulk than from a medium 

 milk. 



"(7) Cheese in curing 30 days loses from 4 to o.o per cent of its green weight. 



"(8) Cheese from medium milk loses in curing a slightly higher percentage of its 

 green weight than cheese from rich milk.'' 



Marden and Rocliwood tests (pp. 27-30). — Samples of milk and green 

 cheese were taken weekly from the Marden and llockwood cheese 

 factories during the whole season for analysis. The results of these 

 analyses and the calculations made from them are tabulated. "The 

 results obtained in the tests confirm every conclusion reached in the 

 tests made with the milk from our own dairy." 



As to the method of paying for milk at cheese fiictories, the author 



says : 



"The fat basis of distrilnition is in the right direction. It considers the quality 

 as well as the weight of milk. But by this method, since casein in milk does not 

 vary as the fat, it makes a very great distinction in favor of the rich milk. . . . 

 ■ "This method gives the advantage to the richer milk, and discourages watering 

 and sliimming. For these and other reasons it is commendable. I'.ut owing to the 

 facts (1) that the casein of milk, as well as the fat, enters into the cheese, inllueuciug, 

 like fat, its amount and its quality, and (2) that the variations in the percentages of 

 the casein in milk are nut in the same ratio as those in the percentages of fat, the 



