New York Agricultural Experiment Station. 49 



casein by amounts ranging from 0.01 to 0.11 pound of casein for 

 each pound of fat. In general^ there was an average increase of 

 0.06 pound of casein for each pound of fat. 



(5) In October 22 herds produced more casein in proportion to 

 fat than in September by amounts varying from 0.01 to 0.11 

 pound of casein for each pound of fat; while 14 herds produced 

 less casein by amounts varying within similar limits. Four herds 

 did not change. In general, there was an average increase of 0.02 

 pound of casein for each pound of fat. 



5. Variations in Amount of Cheese Produced. 



Fat and casein have each a fairly definite value in determining 

 cheese yield. From extended investigation we have found that 

 we can very closely approximate the true yield of green cheese 

 from 100 pounds of milk by multiplying the percentage of milk- 

 fat by 1.1 and the percentage of casein by 2.5 and adding the 

 two products. Yields of cheese obtained in this manner are de- 

 pendent directly and entirely upon the amount of fat and casein 

 in the milk, and are, therefore, independent of variations in 

 uncontrolled conditions of manufacture. The yields of cheese 

 given below have been obtained in this manner and for purposes 

 of comparison are much more uniform and satisfactory than 

 could possibly have been secured by actually making cheese in 

 each individual case. 



