New York Aguiculttjral Experiment Station. 79 



We summarize below the preceding table: 



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

 Cheese During August. 



The results secured in August can be summarized from tbe 

 preceding table as follows: 



(1) Tbe fat in milk varied from 3.5 to 5 per cent, while the 

 amount of casein in milk for each pound of fat ranged from 0.00 

 to 0.50 pound; or, taking the variation of milk-fat as one per 

 cent, as 3.0 to 4.6, 3.7 to 4.7 per cent, etc., the decrease of casein 

 relative to fat amounted to about 0.07 pound. 



(2) Excluding three extreme herds and using the results se- 

 cured with 47 herds, there was a decrease of 0.07 pound of casein 

 for a pound of fat in milk. 



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

 casein was 0.007 pound for each tenth of a pound of fat in milk. 



(4) Between the limits of 3.5 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 extreme cases a decrease of 0.24 pound of (;heese for one 

 pound of fal in milk. 



