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New York AGRICULTURAL EXPERIMENT STATION. 309 
In addition to the numerical data furnished directly by chemical 
analysis, there have been. presented other data derived fron: these, 
the presentation of which was required for an intelligent discus- 
sion of the various points to which attention was called. These 
derived numerical data aggregate somewhat over 2,600 in number. 
Still further, various data have been presented in regard to the 
conditions of manufacture and these have amounted to about 1,600 
in number. These numbers serve to indicate, to some extent, the 
very large amount of detailed work that this investigation has 
necessitated. 
8. Explanations Connected with the Following Table Contain- 
ing Analyses of Milk, Whey and Cheese. 
The analyses contained in, the following table are arranged 
according to the per cent. of fat in the milk; the data are obtained 
by averaging all the milks containing the same amount of fat with- 
out regard to time or place of production. The amount of whey is 
obtained by the method previously used; that is, the amount of 
green cheese made is taken from 100 pounds of milk and the differ- 
ence represents the whey. A different method from that pre- 
viously employed is here used to determine the composition of the 
cheese. Hitherto the results obtained from actual analysis have 
_ been given; the results contained in this table are not merely 
the averages of the individual analyses previously presented, but 
they are obtained by subtracting the constituents found in the 
whey made from 100 pounds of milk from the constituents found 
in 100 pounds of milk. The remainder should give the amount 
of each constituent found in the cheese made from 100 pounds of 
milk. From these data the composition of the cheese is readily 
calculated. The results obtained by this method agree fairly well 
with those obtained by actual analysis; of the two methods, that 
used here gives more uniform and consistent results, since it is a 
matier of great difficulty to secure for analysis a thoroughly repre- 
sentative sample of cheese. © 
