
we the iat cheese the fat varied from 32.12 pounds to 36.79 
pounds, and averaged 34.30 pounds in 100 pounds of cheese. In the 
station-cheese the fat varied from 30.84 pounds to 37.24 pounds 
and averaged 34.65 pounds in 100 pounds of cheese. In all the 
cheese made during the season, the fat averaged 34.33 pounds in 
100 pounds of cheese. It will be seen that, of the cheese-solids, the 
| _ fat varies most, though the monthly average variations are not 
great. 
_ ‘The important question must soon arise in connection with buy- 
ing and selling cheese, “what proportion of fat should a cheese 
made from normal milk contain?” If practicable, it is highly 
_ desirable to establish a standard for whole-milk cheese. As a dis- 
cussion of this question involves the consideration of constituents 
of other than the fat, it will be postponed until later. 
47 
oe 

