New York Agricultural Experiment Station. 



75 



We summarize the preceding table as follows: 



Table Showing Relation of Fat in Milk to Casein and to Yield of 

 Cheese During June. 



In connection with the preceding table, containing data for the 

 month of June, attention is called to the following facts: 



(1) The fat in milk varied from 3.1 to 4.3 per cent, while the 

 amount of casein present in milk for each pound of fat varied 

 from 0.73 to 0.57 pound; or, taking the variation of fat in milk as 

 one per cent, from 3.1 to 4.1 per cent, etc., the decrease of casein 

 relative to fat amounted to about 0.15 pound. 



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

 from 45 herds, there was a decrease of 0.10 pound of casein for a 

 pound of fat in milk. 



(3) Taking all the results, the relative decrease of casein was 

 0.013 pound for each tenth of a pound of milk-fat. 



(4) Between the limits of 3.3 and 4 per cent of fat, the relative 

 decrease was only 0.006 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 0.41 pound of cheese for one 

 pound of fat in milk. 



(6) Between the limits of 3.3 and 4 per cent of fat in milk, the 

 amount of cheese made for one pound of fat iu milk varied be- 

 tween the limits 2.75 and 2.62 pounds, equivalent to an average 

 decrease of 0.013 pound of cheese for one-tenth of a pound of 

 milk-fat. 



