
New York AGRICULTURAL ExPERIMENT STATION. 355 
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b. The fat in the milk increased somewhat more rapidly, as a 
rule, than did the casein and albumen; that is the milk rich in 
fat contained somewhat less casein and albumen in proportion to 
its fat than did the milk poorer in fat. 
(8th.) Relation of fat to casein in normal milk: 
a. For each pound of casein in the milk, the fat varied from 
1.55 pounds to 1.74 pounds, averaging 1.50 pounds. 
b. The casein in ‘the milk increased, as a rule, in just the 
same proportion as the fat. The casein averaged two-thirds of 
the fat in amount. 
(9th.) Relation of fat to casein and albumen in skim- 
milk: 
' In milk from which some of the fat had been removed, there 
were never more than 1.09 pounds of fat for one pound of casein 
and albumen, while, in most cases, there was less than one 
pound of fat for one pound of casein and albumen. The greater 
the amount of fat removed, the smaller was the amount of fat 
left; relative to the casein and albumen. 
(10th.) Relation of fat to casein in skim-milk: 
In milk, from which some of the fat had been removed, there 
were never more than 1.35 pounds of fat for the pound of casein, 
while, in most cases, there were less than 1.3 pounds of fat for 
one pound of caseim. The greater the amount of fat removed, 
the smaller was the amount of fat left, relative to the 
casein 
(11th.) Relation of fat to casein and albumen and to casein in 
milk to which cream has been added: 
The greater the amount of fat added, the greater becomes the 
amount of fat relative to the casein and albumen or to the 
- casein. 
(12th.) The relation of fat to casein and albumen in milk as 
a basis for distinguishing normal milk from skim-milk: 
The results secured indicate that, in case of mixed milk of 
herds of cows, the milk has been skimmed, if it contains less 
- than 1.05 pounds of fat for one pound of casein and albumen. 
(i3th.) ‘The relation of fat in milk as a basis for distinguishing 
_~ normal milk from skim-milk: 
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