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-New York AGRICULTURAL EXPERIMENT STATION. 301 
for definite and positive conclusions, others must be subjected 
to future, more extended study, before we can accept them as 
representing established facts. | 
t. Points Investigated. 
In each of the 106 experiments, we have made special study 
of the following points: 
1. The loss of fat in the process of cheese-making and its rela- 
tion to the amount of fat in the milk. 
2. The loss of casein and albumen in the process of cheese- 
making. 
3. The relation of casein to albumen in milk. 
4, The relation of fat to casein and albumen in milk. 
5. The relation of fat in milk to composition of cheese. Does 
milk containing a certain per cent. of fat always make cheese 
containing a uniform per cent. of fat? 
6. The relation of casein and albumen in milk to composition 
of cheese. 
7. The relation of fat in milk to yield of cheese. How much 
cheese should be made for each pound of fat in normal milk? Is 
there any definite relation? 
8. The relation. of casein and albumen in milk to yield of 
cheese. 
9. The relation of fat to solids not fat in cheese. 
10. The relation of fat to casein and albumen in cheese. 
11. Is it possible to establish such definite relations between 
the composition of milk and the composition of the corresponding 
cheese, that, from knowing the composition of one, we can tell the 
composition of the other with a fair degree of accuracy? 
In addition to the foregoing points of study, there were made 
special experiments for the purpose of securing information 
regarding other facts. 
12. The influence of the removal of fat trom noriual milk upon 
the composition of milk and the composition/ yield and qualty 
of cheese was studied in seven experimenis. 
13. The influence of the addition of fat to normal milk upon 
_ the composition of milk and the composition, yield and quality of 
-__ cheese was studied in three experiments. 

