New York Agricultural Experiment Station. 53 



6. Variations in Relation op Fat to Cheese Yield. 

 When the relative proportions of fat and casein in milk remain 

 uniform, the amount of cheese produced for each pound of fat 

 in milk remains the same. When the casein increases relative 

 to the fat, then the amount of cheese produced for each pound 

 of fat increases. When the casein decreases relative to the fat, 

 then the amount of cheese produced for each pound of fat de- 

 creases. In the table below, we give the amounts of fat and 

 casein in the milk, the yield of cheese and the amount of cheese 

 produced for each pound of milk-fat. 



