

New York AGRICULTURAL EXPERIMENT STATION. 847 
In order to illustrate, we will compare two normal milks contain- 
ing three and four per cent. of fat respectively. Accord- 
ing to our data these milks will contain casein and albumen 
as follows: 
No. 1 No. 2 
Pounds of fat in 100 pounds of milk............. 3 4 
Pounds of casein and albumen in 100 pounds of 
Re Te Ce Chul sve ata Mea oud Claes 4 a ele dd 2.65 3.35 
Pounds of fat for one pound of casein and albumen} 1.13 1.18 
The fat in milk No.1lincreasesone pound or one-third of itself 
when it increases from three to four pounds, as in No. 2. At the 
same time, the casein and albumen increase from 2.65 to 3.35 
pounds, an increase of 0.70 of one pound, which is an 
increase of only a little over one-fourth of itself, instead of one- 
third of itself as in case of the fat. In our work, the general 
rule appears to have held good, viz., that the milk richer in fat 
eontains somewhat less casein and albumen in proportion to its 
fat than does milk less rich in fat, or, stated another way, there 
was more fat for a pound of casein and albumen in the richer 
milk than in the poorer milk. However, there was much varia- 
tion from the general rule in individual cases. According to data 
secured in our work connected with the investigation of breeds 
of dairy animals, the general rule appears to be considerably 
influenced and modified by advance of lactation; so much so that 
as the period of lactation advances, the casein and albumen 
increased proportionally with greater rapidity than the fat. (See 
Tenth Annual Report, p. 387 and p. 106.) 
The quéstion arises, does this same general relation hold good 
between the fat and casein, leaving the albumen out of con- 
sideration? This is of special interest in connection with cheese- 
making, since only the casein enters into the manufacture of 
cheese. As the average of our season’s results, we found the 
following: 
