New York Agricultural Experiment Station. 39 



Previous to the season of 1895 we analyzed samples represent- 

 ing the entire mixed milk. During the season of 1895, we not 

 only continued this work, but we also made analyses of the milk 

 of each of fifty separate herds during the entire season. We ob- 

 tained the samples through the cooperation of Messrs. G. and F. 

 H. Merry, of Verona, to whom we have been similarly obligated 

 in our former work. 



In studying the results of our season's work, we shall con- 

 sider: — 



(1) Cheese-producing constituents of milk. 



(2) Variations in amount of fat in milk. 



(3) Variations in amount of casein in milk. 



(4) Variations in relation of casein to fat in milk. 



(5) Variations in amount of cheese produced. 



(6) Variations in relation of fat to cheese-yield. 



(7) Variations in aggregate yield of milk-fat, casein, and 

 cheese. 



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

 of milk. 



(9) Provisions against effects of drouth. 



1. The Cheese-Producing Constituents op Milk. 



Of the several compounds contained in milk, only two are 

 prominent as cheese-producing materials; or, stated in another 

 way, the cheese-producing power of milk is almost entirely meas- 

 ured by two of its solid constituents, so far as the composition 

 of milk is concerned. These two constituents are fat and casein. 

 The other constituents of the milk, such as albumen, sugar, etc., 

 pass into the whey and are lost, so far as regards ordinary cheese 

 production. 



The query may suggest itself, — " Is not water an important 

 constituent of both milk and cheese ? " While water is a promi- 

 nent constituent of both milk and cheese, the amount of water 

 retained in cheese is quite independent of the amount of water 

 in the milk from which the cheese is made. The amount of 

 water retained in cheese depends upon the conditions of manu- 

 facture, and the cheese-maker has it in his power to retain more 



