24° - Report OF THE DIRECTOR OF THE 
tory experiments have been made. In addition, cheese has been 
made one week in each month for the same period at this station. 
Fifty-six station experiments have been made. In these 106 exper- 
iments, over 200,000 pounds of milk were used, representing not 
less than 1,500 different individual cows. The results may, there- 
fore, be relied upon as representing a very good average for New 
York State. Bulletins have been issued giving the results of these 
experiments month by, month. Since every sample of milk, whey 
and cheese in all these experiments was subjected to complete 
analyses, an enormous amount of analytical work has been done. 
The general purpose of these experiments was to learn all that 
was possible about the conditions that benefit and injure cheese. 
making. Among the many valuable and entirely new facts 
brought out, some of the more important are stated below. 
1. The amount of fat lost in cheese-making at factories aver- 
ages about five ounces for each hundred pounds of milk, and this 
is about eight and one-half per cent of the fat in the milk. The 
amount of loss is practically independent of the amount of fat in 
the milk, but is mainly dependent upon conditions of manufac- 
ture. Milk rich in fat can be made into cheese with a smaller 
proportion of loss than can milk poor in fat. The use of 
“tainted” milk may double the ordinary loss: 
2, About all of the albumen of the milk and a small amount of 
the caseine passes into the whey. Of the caseine and albumen 
together, there are lost, on an average, about twelve ounces for 
each hundred pounds of milk, which is about twenty-four per 
cent of the caseine and albumen in the milk. 
3. The average yield from 100 pounds of milk is about ten 
pounds of cheese. . 
4, Skimming milk, even as little as one-tenth, makes a marked 
difference in the composition of cheese, diminishing the fat and 
increasing the caseine. 
9. The amount of fat in the milk is a very accurate guide as 
to the amount of cheese than can be made from milk. | 
Other facts studied show the following points: (1) The average 
composition of factory milk, whey and cheese in this State and. 
variation in composition from May to October. (2) The relation — 
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