New York AGRICULTURAL EXPERIMENT STATION. 169 
I. COMPOSITION OF NORMAL FACTORY MILK. 
In the tabulated statement below we give the extreme range of 
variations and average of the constituents of normal cheese-factory 
milk, consisting of the mixed milk of numerous herds of cows. 
These data represent several hundred analyses. 
Tas_eE I.— Composition oF NoRMAL CHEESE-FActTory MILK. 
Least Greatest Average 
Per ct. Per ct Per ct 
Wears CL Opera e yo eeueiecr clare ae ark eas aisreyeis’ sone ee ee 11.47 13.91 67 
RIE CPM OR rch opal oder ever cimnicei.c elevate atshsy alle tensbG aise lehe le dlevens Geiss 86.09 88.53 87.33 
Fea AMMEN Spe Mee ai san te out echo epee oe ice eleva evouere Sse snes 3.04 4.60 oat 
MOBS ETIMMPI SE eeATe day oherem atch oy oh sionetTer tia cilere b..0. baka: VAIS cies acmaienens 1.93 3.00 2.46 
EAU ARTNLL RMU SEN Stare gate chk hire ea; oi o'e sans. shat auegapeta ete eles ier ahs 0.47 0.88 | 0.68 
ase Cee TMCS TIO UESE Oogles cick co's (evel ocele niece ere oi Siorare: gyerauas fe atele eho las 374 6.37 5.78 
PREPEP CSET Pet tae cire Jatee en tee suave aay «Pavel amie Miionsy ceetiohemenecernats 8.27 9.66 8.92 
Cheese-producing solids (fat, casein and insoluble ash). See 7.60 6.46 
Whey solids (albumin, sugar, etc.) .............0-5 5.86 6.87 6.21 
ato) Of CASEITBLONALO UII; chavs cis « a cverorsiene olSte lei era's a 2.60 5.58 | 3.66 
RAT ONO AG uLOVCASEIM 5 rc) aid mis ve euece ose a! oc luveep ayers eta eie 1.38 1.78 1,52 
Ratio of fat to caseinand albumin ................% 1.07 e338; 1.19 
SS 
Influence of advance of lactation on composition of miulk.— The 
composition of milk from month to month during the cheese-factory 
season (May to October) represents normal changes taking place 
as the result of advancing lactation, modified more or less by sea- 
sonal influences. 
Tasre I]— CHANGE OF ComMposITION OF MILK witH ADVANCE OF LACTATION. 
87.54| 87.36] 87.48] 87.35| 87.26] 86.50 
3.58! 3.64] 3.62! 3.84) 3.98} 4.23 
2484) 92247) 2-243) +2:289) -2455) 2281 
F OS68ien One) O64 SOrOli-O765)2 ORT 
SNMOeUGMMLS Me HE ie a ooh, acs ails ebatererene hace AER SoN in CO mae so | DMO OLOSti os be 
IOI SetErtatauh ans smisesyer dns aveyenceees -ootae 8.55) §8.85| 9.00) 8.90) 8.81) 8.88] 9.27 
Cheese-producing solids (fat, casein 
ANG oINSOMdDLepasit)loec) =" <usheuaco ne. creel 5.97| 6.17) 6.36] 6.30] 6.48] 6.78) 7.29 
Whey solids (albumin, sugar, etc.).. GOL PeGH26! T6s28) 216522)" .6.c5) -6208)" (6522) 
Ratio of casein to albumin......... 4,40| 3.44) 3.21] 3:80] 3.92) 3.92; 3.80 
Ratiowotfatpho-Gasesn 2% ec Pot Ales S= 48) oe te4O) ol 60s {hc 56] = ato0 
Ratio of fat to casein and albumin.. 122) 1.18 1.12 LOTS] © 1.28 124 |e TS 
The following facts are worthy of being noticed in connection 
with the preceding table: 
(1) The cheese-producing solids (fat, casein and insoluble ash) 
tend to increase from month to month and with special rapidity 
after August. 
(2) The decrease of casein in July and August can be traced 
to the influence of dry weather and its effect upon pastures. 
