New York Aghicultural Experiment Station. 91 



the fat and casein in Ihe richest millv. In column 7 is j^iven the 

 amount of water which this removed casein would absorb in 

 being made into cheese. Bj adding the figures in columns 6 and 

 7, we get the total amount of cheese yield due to casein contained 

 in column 6. The sum of the figures contained in columns 5, 6 

 and 7 is equal to the figures contained in column 3. We assume 

 that the cheese given in column 5 sells for 8^ cents a pound; the 

 money derived from this sale is given in column 8. We assume 

 that the mixture of casein and water which is practically sepa- 

 rator-skim-milk cheese, sells for 2 cents a pound. The money 

 derived from this sale is given in column 9. In column 10 is 

 given the total sum derived from adding the figures in columns 

 8 and 9. In column 11 we give the value of each pound of milk- 

 fat as found for each milk from the values given in column 10. 



