88 



Kiopoirr of thk Chemist of the 



Tabik Showing Avkkagk Relation of Fat in Milk to Casein and to 

 Yield of Cheese during the Season of 1895 from May to October. 



In the preceding table we have tabulated general averages for 

 the entire season. We obtained season averages for each herd 

 and then summarized the averages in this tabulated form. At- 

 tention is called to the following facts : 



(1) The fat in milk varied from 3.3 to 4.4 per cent, and the 

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

 from 0.68 to 0.58 pound, a decrease of 0.10 pound between the 

 herds highest and lowest in fat. 



(2) Excluding three herds, there was a decrease of 0.07 pounds 

 of casein for a pound of fat in milk; or, using the results secured 

 with 41 of the 50 herds, the decrease was reduced to 0.05 pound 

 of casein. 



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

 casein was a little less than 0.01 pound for each tenth of a pound 

 of fat in milk. 



(4) Between the limits of 3.3 and 4.2 per cent of fat in milk, 

 the relative average decrease was only 0.008 ])ound of casein for 

 each tenth of a pound of fat. 



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

 in the extivmo cases a decrease of 0.25 pound of cheese for one 

 pound of fiit in milk. 



