
348 Report oF THE CHEMIST OF THE y 
When the fat increased one pound, the casein increased two- 
thirds of one pound. On the face of it, this statement would seem ~ 
to indicate that the casein followed the same general rule as 
the casein and albumen, taken together, as regards relation to 
fat in milk. 
But a closer examination of the data gives us a different inter- 
pretation of the facts. To.illustrate as before, we will compare 
two normal milks, containing 3 and 4 per cent. of fat respectively. 
According to our data, these milks will contain casein as follows: 




Pounds of fat} Pounds of} Pounds of fat 
in 100 Ibs. of | casein in 100} foronepound 
milk. Ibs. of milk. of casein. 

The fat in milk No. 1 increases one pound or one-third of itself, 
when it increases from three to four pounds, as in No. 2. At the 
game time the casein increases from two pounds in No. 1 to 2.67 
pounds in No. 2, an increase of two-thirds of one pound, which is 
exactly one-third of two pounds, the amount of casein in No. 1. 
The fat increases one-third of itself and, at the same time, the 
casein increases one-third of itself, or in exactly the same propor- 
tion as the fat. In No. 1 the casein is two-thirds of the amount 
of fat; in No. 2 the casein is also two-thirds of the fat in amount. 
Hence, the casein increased in just the same proportion as the fat. 
Our results show, therefore, that while the relation of the fat to 
casein in normal milk varied within certain limits, normal factory- _ 
milk, containing fat ranging from 3 to 4.4 per cent. contained, 
. On an average, 1.5 pounds of fat for one pound of casein’ 
or the casein averaged two-thirds of the amount of fat in normal 
factory-milk. It remains to be seen whether more extended work 
during another season will fully confirm these results or whether 
we shall need to modify the above statement. But other facts 
appear to point to the same conclusions. 
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