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New York Acricurtorat Expermenr Station. 371 
In the factory-cheese, the casein and albumen in 100 pounds 
of cheese varied from 23.18 pounds to 26.10 pounds and averaged 
24.30 pounds during the season. In the station-cheese, the casein 
and albumen varied during the season from 22.11 pounds to 24.81 
pounds, and averaged 23.64 pounds. The average amount of 
casein; and albumen in all the cheese made during the season was 
24.25 pounds in 100 pounds of cheese. 
The statement that has been so commonly made to the effect 
that good cheese consists of one-third water, one-third fat, and one- 
third casein may be set down as a fiction. It would not be diffi- 
cult to show that it is impossible to make a cheese of such com- 
position from any normal factory milk that we have yet found in 
New York State. 

