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New York AaricutturaL Experiment STATION. 341 
cent., but a detailed study shows very wide variations; and the 
deviations would, of course, have been very much greater, if we 
could have made analysis of the milk of the individual cows, 
whose mixed milk was used in our work. 
(2.) “The albumen preserves a very constant relation to the 
casein, the quantity of the latter being five times that of the 
albumen; so that, if either the amount of casein or albumen is 
known, the one may be calculated from the other with great 
accuracy.” Our results show that the relation of albumen to 
casein is very variable instead of constant, and, in no single 
instance, did any sample of the mixed normal milk contain as 
much as five parts of casein for one of albumen, the. highest 
being 4.9, while the average was 3.76 parts of casein for one 
of albumen. If it were true that normal milk contains five parts 
of casein for one of albumen, the casein in our milk would have 
varied from 2.75 to 4.30 per cent., and averaged 3.35 per cent. 
while-it actually varied from 1.83 to 3.00 per cent., and averaged 
2.48 per cent. Again, on the basis of Blyth’s statement, the total 
amount of casein and albumen in the milk would have varied 
from 3.30 to 5.16 per cent., with an average of 4.02 per cent., while 
it actually varied from 2.53 to 3.76 per cent. and averaged 3.14 
per cent. 
The relation of casein to albumen in milk is one of interest from 
a scientific standpoint and is of practical importance in connection 
with cheese-making, since the albumen mostly passes into the 
whey with the present processes used in cheese-making. We are 
making a study of this relation in connection with the individuals 
of our different breeds undergoing experiment at this Station, and, 
so far as our results go, they confirm the results secured in the past 
season’s work in the investigation of cheese. 
In the table given below, there are presented data giving the 
amount of casein and of albumen and their relation in normal 
milk, arranged in the order of the fat content of the milk, which 
ranged from about 3 to nearly 4.5 per cent. 

