82 



Report of the Ciiemis'i' ov the 



Below we give a summary of the details contained in the pre- 

 ceding table. 



Table Showing Rklation of Fat in Milk to Caskin and to Yield of 

 Cheese During September. 



A study of the results for September, contained iu the pre- 

 ceding table, can be summarized as follows: 



(1) The fat in milk varied from 8.2 to 4.9 per cent, while the 

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

 0.70 to 0.54 pouud; or, taking the variation of fat in milk as 

 one per cent, as 3.2 to 4.2, 3.3 to 4.3 per cent, etc., the decrease 

 of casein relative to fat amounted to about 0.10 pound. 



(2) Excluding 5 extreme herds and using the results given by 

 the remaining 45 herds, there was a decrease of 0.13 pound of 

 casein for a pound of fat in milk. 



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

 casein was 0.01 pound for each tenth of a pound of fat in milk. 



(4) Between the limits of 3.4 and 4.4 per cent of fat in milk, 

 the relative average decrease was only 0.000 pound of casein for 

 each tenth of a pound of fat. 



