DAIRY FARMING DAIRYING. 181 



Milk fat and cheese yield, L. L. Van Slyke (Xew York State 

 St«. Bui. 110, it. ser., pp. 251-280). — Tbis bulletin gives an account of a 

 continuation of work previously reported in Bulletin 82 of the station 

 (E. S. R., 7. p. 158). During the season of 1895 samples of the milk of 

 50 herds of cows delivered at a cheese factory were analyzed to leant 

 the relation existing - between milk fat and casein and milk fat and 

 cheese yield, and to learn whether the fat content forms the fairest 

 basis for paying for milk at cheese factories. The summary of results 

 for the season is given as follows: 



" Wheii fat in milk increases, the casein aud cheese yield also increase in general, 

 though in special cases the casein and cheese yield may increase while the fat 

 remains unchanged, or the fat increase while the casein remains unchanged or even 

 decreases. . . . 



'Although casein and cheese yield generally increase when the milk fat increases, 

 the casein more often increases less rapidly in proportion than the fat. The general 

 averages obtained from the season's results as between milk containing 3 and 4 per 

 cent of fat can he indicated as follows: 



''The amount of casein tor 1 lb. of milk fat decreases about one-tenth of a pound, 

 from 0.70 to 0.60 11).. when the fat in milk increases 1 lb. 



"As a rule, when milk fat increases, the amount of cheese made for each pound of 



milk fat decreases. In milk containing 3 per cent of fat, 2.85 lbs. of cheese are made 

 for each pound of milk fat: while in milk containing f per cent of fat. 2.60 lbs. of 

 cheese are made for each pound of fat. 



"Cheese made from milk poor in fat is not like, in composition, cheese made from 

 milk rich in fat. The former contains more casein and water in 100 lbs. This 

 increased cheese yield relative to fat. in case of poor milk, due to casein and water, 

 has a market value of only 2 cts. a pound. 



"Milk rich in fat can be made to yield cheese of the same composition as milk 

 poorer in fat in one of two ways: (1) By adding skim milk to, or (2) removing fat 

 from, the richer milk. Then the cheese yield for a pound of fat becomes The same. 



"I'he difference in the cheese yield of milk fat in the case of poor milk over richer 

 milk is a skim-milk difference, aud the extra yield of cheese for fat from poor milk 

 is the poorest kind of skim-milk cheese. 



"Payment for milk according to amount of cheese yield gives unfair advantage to 

 poor mlik, since cheese made from rich milk is worth more, pound for pound, than 

 cheese made from poorer milk. 



".Milk should in no case be paid for at cheese factories by weight of milk alone, 

 since different milks differ greatly in their cheese-making powers. 



"A critical comparison of all methods of paying for milk, suggested or in use. leads 

 to the conclusion that milk fat affords the fairest practicable basis to use in paying 

 for milk for cheese making.'' 



The restoration of the consistency of pasteurized cream, S. M. 



Babcock and H. L. Eussell ( Wisconsin Sta. Hid. 54, pp. 8, figs. 2). — 

 A simple method for determining the relative viscosity of cream is 



