
New York AaricutturaAL Experiment Station. 383 
5. Pounds of soluble casein and albumen in 100 pounds of 
cheese: 
The soluble casein and albumen varied from 0.41 pounds to 
2.66 pounds, and averaged 1.57 pounds in 100 pounds of green 
_ cheese. The albumen probably does not exceed 0.10 pounds in 
amount. 
6. Relation of fat to casein in cheese made from normai milk: 
For each pound of casein in the cheese, the fat varied from 
1.27 pounds to 1.56 pounds, and averaged 1.42 pounds. 
7. Relation of fat to casein in cheese made from skim-milk: 
In cheese made from milk from which one-tenth of the fat had 
been removed there were never more than 1.27 pounds of fat for 
one pound of casein; the ratio of fat to casein decreased in 
proportion to the amount of fat removed. 
8. Relation of fat to casein in cheese made from milk to which 
cream has been added: | 
The greater the amount of fat added, the greater became the 
amount of fat relative to the casein in the cheese. 
9. The relation of fat to casein in cheese as a basis for distin- 
guishing cheese made .from normal milk and that made from 
skim-milk: 
According to the results secured thus far we should be justified 
in saying that, in case of cheese made from the mixed milk of 
herds of cows, the cheese has been made from skimmed milk if 
- it contains less than 1.80 pounds of fat for one pound of casein 
10. Average composition of green cheese made from normal 
milk: 
_ The table below gives the averages of results relating to the 
composition of green cheese made in the season’s work. 

