
Report OF THE CHEMIST.” 
The following statement indicates, in outline, the various sub- : 
jects considered in this report: paan 
1. Summary of laboratory work. 
__--—s«TL’ Arrangement of chemical work. 
he - JIL Bulletins and addresses. 
IV. Character and extent of experiments made in the manu- 
i facture of cheese during the season of 1892. 
_ ; V. Tabulated analyses of milk, whey and cheese. 
VI. Summary of results relating to conditions of manufac- 
OM ea ture of cheese. 
_ — *‘VII. A study of the composition of milk. 
_ _-WiIE. A study of the composition of whey. 
___._ IX. A study of the composition of cheese. 
' X; Loss of milk-constituents in cheese-making. 















XI. Inflnence of composition of milk on composition of cheese. 
! XII. Influence of composition of milk on yield of cheese. 
q XW. Influence of skimming milk and adding cream upon losses 
. in cheese-making, composition and yield of cheese. “ 
XIV. Comparison of Cheddar and stirred-curd processes of 
cheese-making. 
XV. Effects of using high temperature in heating curd upon 
cheese-making. . 
XVI. Effects of using different amounts of rennet vee cheese- 
making. 
oxy JL Effects of cutting curd in hard and in soft condition upon 
cheese-making. 
XVII Effects of cutting curd coarse upon cheese-making. 
_ XIX. Effects of tainted milk upon cheese-making. 

*L. L, Van Slyke, Ph. D. 
