

New York AGRICULTURAL EXPERIMENT STATION. 349 
8. Relation of Fat to Casein and Albumen and to Casein in 
Skimmed Milk and in Milk Containing Added Cream. 
In the table below, we give data showing the relation of fat to 
casein and albumen and to casein in milk which has had removed 
varying proportions of fat. Under “(a) normal milk,” is given 
the amount of fat, casein, etc., in the milk before the fat was 
removed; under “ (a) skim-milk” are given the same data in regard 
to the milk after the fat was removed; and throughout the table 
the “normal milk” and “skim.milk” under the same letter refer 
to one and the same milk before and after skimming. 
