New York Agkicultural Experiment Station. 



7? 



The foregoiiig table may be summarized as follows: 



Table Showing Eelatiox of Fat in Milk to Casein and to Yield ov 

 Cheese During July. 



From a study of the data for July we can summarize our re- 

 sults as follows! 



(1) The fat in milk varied from 3 to 4.4 per cent, while the 

 amount of casein in milk for each pound of fat varied from 0.69 

 to 0.54 pound; or, taking the range of milk fat as one per cent 

 as from 3 to 4 or 3.4 to 4.4 per cent, etc., the decrease of casein 

 relative to fat amounted to about 0.11 pound. 



(2) Excluding 3 extreme herds and using the results obtained 

 from 47 herds, there was a decrease of 0.09 pound of casein for 

 a pound of fat in milk. 



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

 casein was 0.011 pound for each tenth of a pound of fat in milk. 



(4) Between the limits of 3.2 and 4.2 per cent of fat in milk, 

 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 fat in milk, there 

 was in the extreme cases a decrease of 0.38 pound of cheese for 

 one pound of fat in milk. 



(fi) Between the limits of 3.2 and 4.2 per cent of fat in milk, 

 the amount of cheese made for one pound of fat in milk varied 

 between the limits 2.72 and 2.50 pounds, which is equivalent to 

 an average decrease of 0.022 i)oniid of choose for one-tenth of a 

 pound of milk fat. 



