72 



Report of the Chemist of the 



Tahlk Showing the Relation of Fat in Mh.k to Casein ani> to Yield 

 OF Cheese During May. 



NUMBER 

 OF HERDS. 





 2 



6 



7 

 7 

 3 



7 

 4 

 5 

 2 





 

 1 



Pounds of 



casein in 100 



pounds of 



milk. 



2,39 

 2.28 

 2.35 

 2.40 

 2.31 

 2.46 

 2.42 

 2.55 

 2.52 

 2.37 



2.41 



Poiinds of 



casein for one 



pound of fat 



in milk. 



0.76 

 0.71 

 0.71 

 0.70 

 0.65 

 0.68 

 0.65 

 0.67 

 0.fi4 

 0.59 



0.55 



Pounds of 



cheese made 



from 100 



pounds of 



milk. 



9.41 



9.26 



9.53 



9.79 



9.69 



10.14 



10.17 



10.60 



10.64 



10.33 



10.81 



Pounds of 

 cheese made 

 for one pound 

 of fat in milk. 



3.01 

 2.86 

 2.86 

 2.84 

 2.72 

 2.80 

 2.72 

 2.76 

 2.70 

 2.58 



2.50 



An examination of tbc preceding table enables us to make the 

 following statements: 



(1) In the milk of the 50 herds of cows the fat varied from 

 3.1 to 4.4 per cent while the amount of casein for a pound of fat 

 in milk varied from 0.7G to 0.55 pound. If we take the variation 

 of fat as one per cent, say from 3 to 4 or 3.1 to 4.1 per cent, etc., 

 the decrease of casein relative to fat amounted to about O.IG 

 pound. 



(2) Excluding 5 extreme herds and using the results obtained 

 from 45 herds, the decrease of casein for a pound of fat amounted 

 to 0.07 pound. 



(3) Taking all the results, the relative average decrease of 

 casein was 0.016 pound for each tenth of a pound of fat in milk. 



(4) Between the limits of 3.2 and 4 per cent of fat, which in- 

 clude 45 herds, the relative average decrease was only 0.007 

 pound of casein for each tenth of a pound of fat. 



(5) Expressed in yield of cheese relative to milk-fat, there was 

 in the extreme cases a decrease of 0.50 pound of cheese for one 

 pound of fat in milk; or, excluding 5 extreme herds, there was a 

 decrease of O.IG pound of cheese for a pound of milk-fat. 



