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New YorK AGRICULTURAL EXPERIMENT STATION. 1605 
been done in these lines previous to 1891. The first portion of the 
investigation? was confined to some eight experiments in cheese-mak- 
ing, in which milk was used varying in milk-fat content from 
2.35 to 6.5 per ct., the special objects being to ascertain: (1) How 
much fat can be readily worked into cheese; (2) what influence 
varying amounts of fat in milk have upon the amount of fat and 
of casein that can be recovered in cheese; (3) a comparison of 
the cheddar and stirred-curd processes with reference to yield and 
losses; (4) comparison of homemade and commercial rennet-ex- 
tracts; and (5) what general changes take place in the ripening of 
cheese. 
In 1892, the work was much extended and included 106 experi- 
ments,® extending from May to October, about half of which were 
done at the Station and half at several different cheese factories. 
In the work about 200,000 pounds of milk were used, representing 
the product of not less than 1,500 cows. The points covered by 
the season’s work are indicated as follows. 
In each of the 106 experiments, we have made special study of 
the following points: 
1. The loss of fat in the process of cheese-making and its rela- 
tion to the amount of fat in the milk. 
2. The loss of casein and albumin in the process of cheese- 
making. 
3. The relation of casein to albumin in milk. 
4.. The relation of fat to casein and albumin in milk. 
5. The relation of fat in milk to composition of cheese. Does 
milk containing a certain percentage of fat always make cheese con- 
taining a uniform percentage of fat? 
6. The relation of casein and albumin in milk to composition 
of cheese. 
7. The relation of fat in milk to yield of cheese. How much 
cheese should be made for each pound of fat in normal milk? Is 
there any definite relation? 
8. The relation of casein and albumin in milk to yield of cheese. 
9g. The relation of fat to solids not fat in cheese. 
10. The relation of fat to casein and albumin in cheese. 
11. Is it possible to establish such definite relations between the 
composition of milk and the composition of the corresponding 
cheese, that, from knowing the composition of one, we can tell the 
composition of the other with a fair degree of accuracy? 
? Bul. 37; Rpt. 10:220-300 (1891). 
*Buls. 43, 45, 46, 47 and 50; Rpt. 11:299-467 (1892). 
