New York Agricultural Experiment Station. 83 



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

 was in extreme cases a decrease of 0.41 pound of cheese for one 

 pound of fat in milk. 



(6) 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 of 2.86 and 2.58 pounds, which is equivalent 

 to an average decrease of 0.028 pound of cheese for one-tenth of 

 a pound of milk-fat. 



