
New York AGRICULTURAL EXPERIMENT STATION. 351 
A study of this table suggests the following points of interest: 
(ist.) In skimming milk, little but fat is removed; the casein 
and. albumen remain essentially undiminished in quantity. Hence 
the greater the amount of fat that is removed, the more casein 
and albumen there will be in proportion to the fat left. 
(2d.) Fat was removed from the normal milks varying in quan- 
tity from 0.35 to 1.65 pounds of fat for 100 pounds of milk, which 
was equivalent to from 8.55 to 40.75per cent. of the fat in the milk, 
(8d.) In the normal milks, there were from 1.10 to 1.34 pounds 
of fat for one pound of casein. and albumen in the milk; while in 
the skim-milks there were from 0.70 to 1.09 pounds of fat for one 
pound of casein and albumen in the milk. 
(4th.) In the normal milks, there were from 1.41 to 1.72 pounds 
of fat for one pound of casein in the milk; while in the skim-milks 
there were from 0.83 to 1.85 pounds of fat for one pound of casein 
in the milk. 
(5th.) In no case did skim-milk contain more than 1.09 pounds 
of fat for one pound of casein and albumen—and this was in 
case of milk which had less than ten per cent. of its fat reinoved. 
In our whole season’s work no normal milk was found which con- 
tained less than 1.07 pounds of fat for one pound of casein and 
albumen, while the average was 1.20 pounds of fat for one of albu- 
men and casein. It therefore appears highly probable that, in 
case of mixed normal milk of herds of cows, there will not be less 
than 1.05 pounds of fat for one pound of casein and albumen, 
unless the milk has been skimmed. 
(6th.) In no case did skim-milk contain more than 1.35 pounds of 
fat for one pound of casein, and this was in case of the milk 
_ which had less than ten per cent of its fat removed. In our whole 
season’s work, no normal milk was found which contained less 
than 1.85 pounds of fat for one pound of casein, while the average 
q was 1.50 pounds of fat for one pound of casein. So far as our 
_ results go, we should appear justified in saying that milk has been 
skimmed when it contains less than 1.30 pounds of fat for one 
pound of casein. 
(7th.) Taking milk which contains four per cent. of fat and 
_ removing from it varying amounts of fat, we can show very clearly, 
i ‘as below, the effect of skimming milk upon the relation of the 
| fat to the casein and albumen. 







