330 Report oF THE CHEMIST OF THE 
The factory-milk illustrates very well the fact that the solids in 
the milk increase as the season advances, and that, therefore, the — 
amount of constituents that produce cheese increases. In other 
words, the cheese-producing power of milk increases as the 
season advances. We shall study later the relation of milk-solids 
to the yield of cheese and the general loss of milk-solids in cheese- 
making. . 
The milk-solids in the factory-milk varied, during the seaso 
from 11.47 to 12.91 pounds in 100 pounds of milk and averaged 
12.64 pounds. In the station-milk, the variation during the 
season ranged from 12.24 to 13.91 pounds, and the average was 
12.92 pounds in 100 pounds of milk. The average of all the milk 
for the season was 12.66 pounds. 


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