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334 ReEporRT OF THE CHEMIST OF THE 
In the factory-milk, the casein and albumen varied, during the 
season, from 2.53 pounds to 3.76 pounds, and averaged 3.13 pounds 
in 100 pounds of milk. In the station-milk, the variation ranged 
from 3.08 pounds to 3.56 pounds, and averaged 3.28 pounds in 
109 pounds of milk for the season. The average of all the 
experiments for the season was 3.14 pounds. 
Many analyses of milk which have been published represent 
the casein and albumen as being equal to or greater in amount 
than the fat. When we come to consider the composition of 
milk with reference to cheese-making, it is highly important to 
learn what relation to each other these compounds have in the 
milk. We will, therefore, a little later consider this question at 
some length as viewed in the light of the facts furnished by 
this season’s work. 
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