New York Agricultural Experiment Station. 55 



Table Showing Relation of Fat in Milk to Yield of Cheese. 



MONTH. 



May 



June 



Jiily 



August — 

 September 

 October . . 



Pounds of j Pounds of 



fat in 100 > casein in 



pounds of 100 pounds 



milk. of milk 



3.58 

 3.59 

 3.71 

 4 04 

 3.97 

 4.20 



2.40 

 2.33 



2.20 

 2.26 

 2.47 

 2.69 



Pounds 



of cheese 



made from 



100 pounds 



of milk. 



9.94 



9.77 



9.58 



10.10 



10.54 



11.35 



Pounds 



of casein 



for one 



pound of 



fat in milk. 



0.67 

 0.65 

 0.59 

 0.56 

 0.62 

 0.64 



Pounds 

 of cheese 

 made for 

 one pound 



of fat in 

 milk. 



2.78 

 2.72 

 2.58 

 2.50 

 2.65 

 2.70 



In making a comparison of results for different months, we 

 observe the following facts: 



(1) In June 19 herds produced more cheese for milk-fat than 

 in May by amounts varying from 0.01 to 0.19 pound; while 29 

 herds produced less cheese for milk-fat by amounts varying from 

 0.02 to 0.36 pound. Two herds gave uniform results for both 

 months. In general, the amount of cheese produced for each pound 

 of fat in milk averaged 0.06 pound less in June than in May. This 

 is explained by the fact that the casein decreased, while the fat 

 slightly increased. 



(2) In July 6 herds produced more cheese in proportion to milk- 

 fat than in June by amounts varying from 0.03 to 0.19 pound; 

 while 43 herds produced less cheese for milk-fat by amounts vary- 

 ing from 0.01 to 0.34 pound. One herd remained unchanged. 

 In general, the average yield of cheese, relative to fat in milk, de- 

 creased 0.14 pound in July as compared with June. This result is 

 explained by simultaneous increase of fat and decrease of casein 

 in milk. 



(3) In August 8 herds produced more cheese relative to milk-fat 

 than in July by amounts varying from 0.01 to 0.2 pound; while 

 39 herds showed a decrease in amount of cheese produced for 

 each pound of fat in milk. One herd remained the same during 

 the two months. In general, there was a decreased average yield of 

 0.08 pound of cheese for each pound of fat in milk. This was owing 

 to the fact that the amount of fat in milk increased relative to 

 the amount of casein. 



