New York Agricultural Expkuimbnt Station. 



85 



Summarizing the data presented in the preceding table, we 

 have the following: 



Tablk Showing Kelation of Fat in Milk to Casein and to Yield of 

 Cheese During October. 



The results obtained in October and presented in the preceding 

 table can be summarized as follows: 



(1) The fat in milk varied from 3.6 to 5 per cent, while the 

 amount of casein in milk for each pound of fat varied from 0.71 

 to 0.55 pound; or, taking the range of fat in milk within limits 

 of one per cent, as 3.6 to 4.6, 3.7 to 4.7 per cent, etc., the decrease 

 of casein relative to fat amounted to about 0.08 pound. 



(2) Excluding 3 extreme herds and using the results given by 

 the remaining 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 0.01 pound for each tenth of a pound of fat in milk. 



(4) Between the limits of 3.7 and 4.8 per cent of fat in milk, 

 (he relative average decrease was only 0.009 pound of casein for 

 each tenth of a pound of fat. 



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

 in extreme cases a decreas<' of 0.40 pound of cheese for one pound 

 of fat in milk. 



