
392 ReEportT OF THE OHEMIST OF THE iy! 
In the factory experiments, the milk-solids that were recovered 
in the cheese made from 100 pounds of milk varied from 5.31 
pounds to 6.77 pounds, and averaged 6.43 pounds during the 
season. In the station-work the amount ranged from 6.15 
pounds to 7.51 pounds, and averaged 6.71 pounds. The season’s — 
average for all the work was 6.45 pounds. - 
The amount of milk-solids retained in the cheese from 100 
pounds of milk increased as the season advanced. Since the 
increase of solids in the milk during the season is due mainly to 
an increase of fat and casein which are the chief cheese-pro- 
ducing constituents of milk, this increase of solids retained in 
the cheese is a necessary consequence of the natural change in 
the composition of the milk, as a result of advance of lactation. 

