38 



Report of the Chemist op the 



Tablb Showing Variation of Fat, Casein, Chekse, Etc. 



MONTH. 



May 



June 



July 



August .. . 

 September 

 October . . 



PoHDds of 



fftt in 100 



pounds of 



milk. 



3.58 

 3.59 

 3.71 

 4.04 

 3.97 

 4.20 



Penndt of 

 casein in 



100 pounds 

 of milk. 



2.40 

 2.33 

 2.20 

 2.26 

 2.47 

 2.69 



Ponnds of 



casein for 



one pound 



•f f«t for 



milk. 



0.67 

 0.65 

 0.59 

 0.56 

 0.62 

 0.64 



Poanda of 



cheese 



made from 



ItO pounds 



of milk. 



9.94 



9.77 



9.58 



10.10 



10.54 



11.35 



Pounds of 



cheese 



made for 



one pound 



of f«t in 



milk. 



2.78 

 2.72 

 2.58 

 2.50 

 2.65 

 2.70 



(7) Cause and bearing of variations in yield and composition 

 of milk. The decreased yield and cheese-producing power of 

 the milk in July and August were mainly due to insufficient nutri- 

 tion, caused by the drying up of the pastures. Had the cows 

 been properly supplied with abundance of nutritious, succulent 

 food, it is estimated that the yield of milk and cheese would have 

 been increased to the extent of five dollars a cow on an average. 



(8) Provision against effects of drouth. In this State drouth 

 generally prevails at some time during the summer. Provision 

 should be made to supplement dried pastures. For this purpose 

 corn silage, alfalfa and oat and pea fodder are recommended. 



INTRODUCTION. 



For several years we have carried on a systematic analysis 

 of cheese-factory milk for the purpose of studying its composition 

 and the various influences which afifect its composition. These 

 analyses have been continued for a period of time covering essen- 

 tially the cheese-factory season, generally from April or early May 

 until November. One object which we have had in mind in this 

 work has been to study the variations which milk undergoes 

 during the season as the result of climatic conditions. It is 

 now our purpose to consider in what manner and to what extent 

 climatic conditions affect the composition of milk and how these 

 changes of composition are related to cheese production. We 

 purpose also to consider how we may overcome undesirable 

 changes produced in the composition of milk by unfavorable 

 conditions of weather, particularly such as drouth. 



