THE MILK IN ITS RELATION TO CHEESE 7 



The figures 1 in Tables I and II are compiled and aver- 

 aged from a large number of analyses made at different 

 agricultural experiment stations. 



This variation not only affects the fat, but all con- 

 stituents of the milk. While there is a difference in the 

 composition of the milk from cows of different breeds, 

 there is almost as wide variation in the composition of 

 the milk from single cows 2 of the same breed. With 

 the same cow the stage of lactation causes a wide varia- 

 tion in the composition of the milk. 3 As the period of 

 lactation advances, the milk increases in percentage of 

 fat and other solids. 



9. Milk constituents. From the standpoint of the 

 cheese-maker, the significant constituents of milk are 



. Exp. Sta. Kept. 1890, pages 237-241. 



Maine Exp. Sta. Kept. 1890, part II, pages 52-57. 



Conn. (Storrs) Exp. Sta. Kept. 1886, pages 119-130. 



Vt. Exp. Sta. Kept. 1890, pages 97-100. 



Vt. Exp. Sta. Kept. 1891, pages 61-74. 



N. Y. Exp. Sta. Kept. 1892, pages 299-392. 



N. Y. Exp. Sta. Kept. 1893, pages 39-162. 



Wis. Exp. Sta. Kept. 1890, pages 115-119. 



Conn. (Storrs) Exp. Sta. Kept. 1907, pages 152-156. 



N. Y. Exp. Sta. Kept. 1891, pages 139-142. 



N. Y. Exp. Sta. Kept. 1894, pages 31-86, 118-121. 



N. J. Exp. Sta. Kept. 1895, pages 136-137. 



Eckles, C. H., and R. H. Shaw. The influence of breed and 

 individuality on the composition and properties of milk, Bur. 

 An. Ind. Bui. 156, 1913. 



Eckles, C. H., and R. H. Shaw, Variations in the composition 

 and properties of milk from the individual cow, U. S. Dept. 

 Agr. Bur. An. Ind. Bui. 157, 1913. 



2 Morrow, G. A., and A. G. Manns, Analyses of milk from 

 different cows, 111. Exp: Sta. Bui. 9, 1890. 



3 Eckles, C. H., and R. H. Shaw, The influence of the stage of 

 lactation on the composition and properties of milk, U. S. 

 Dept. Agr. Bur. An. Ind. Bui. 155, 1913. N. Y. Exp. Sta. 

 Kept. 1892, pages 138-140. 



