REPORT OF THE CHEMIST. 



L. L. VAN SLYKB. 



I. EFFECTS OF DEOUTH UPON MILK PRODUC- 

 TION.* 



SUMMARY. 



During the season of 1895 analysis was made of the milk of 

 each of fifty herds of cows, whose milk was taken to a cheese- 

 factory. The object was to study the variations which milk 

 undergoes as the result of climatic conditions. The averages of 

 all the results obtained are presented. 



(1) Cheese-producing constituents of milk include fat and 

 casein. 



(2) Variation of fat in milk. It was found that the amount 

 of fat in 100 pounds of milk was about the same in June as in 

 May, and then increased during the rest of the season. 



(3) Variation of casein in milk. The casein was less in June 

 than in May, and still less in July, after which there was a more 

 or less rapid increase from month to month. 



(4) Variation in relation of casein to fat. During June, July 

 and August there was less casein for each pound of fat in 



milk than during each month preceding. After August the pro- 

 portion of casein relative to fat increased. 



(5) Variation in cheese produced. In June and July less 

 cheese was made from 100 pounds of milk than in each preceding 

 month; and after July the amount increased from month to 

 month. 



(6) Variation in relation of fat to cheese yield. The amount 

 of cheese made for one pound of fat was less in June than in 

 May, and continued to decrease during July and August, after 

 which there was an increase. 



* PubliBbed without detailed data ae Bulletin No. 105. 



