New York AariovtturaL ExpERIMEeNT STATION. 327 
Except for the difference noticed in ‘he July work, the cause of 
which has been previously given, the shorter time required for 
cheese-making in the station experiments was due to the smaller 
amount of milk used in the latter. It is interesting to notice that 
in September, when the amount of fat lost in the factory experi- 
ments was greatest at any time during the season, the time 
occupied by the operation of cheese-making was greatest. This 
may, of course, have been purely accidental. 

Vil. A STUDY OF THE COMPOSITION OF MILK. 
The data which have been accumulated during the past season 
in connection with this investigation afford abundant :naterial for 
studying the composition of milk, whey and cheese, and also the 
variations in composition which occur with the advance of the 
season. While chemical and dairy literature contains many 
analyses of the milk of individual cows, we ave nowhere heen 
able to find analyses based upon the mixed milk of large numbers 
of cows and covering an extended period of time. Our data 
furnish us the most satisfactory means we have yet met with 
for determining the average composition of the milk of our 
dairy cows in New York State; and the same is true of the whey 
and cheese. We hope our future work will so enlarge the num- 
ber of data that we can before long speak with full positiveness 
in regard to the composition of the dairy products of our State. 
We shall take up this study of the composition of milk under 
the following heads: 
1. Pounds of solids in 100 pounds of milk. 
. Pounds of fat in 100 pounds of milk. 
. Pounds of casein and albumen in 100 pounds of milk. 
. Pounds of casein in 100 pounds of milk. 
. Pounds of albumen in 100 pounds of milk. 
. Relation of casein to albumen in normal milk. 
. Relation of fat to casein and albumen in normal milk. 
. Relation of fat to casein an normal milk. 
9. Relation of fat to casein and albumen and to casein in 
skimmed milk and in milk containing added cream. 
aoaN DOF W pb 
