
i ¢ A al Te, = 
ee Pads y Dae Ore andl ae ¥ 
lla ae safe a te 
\ knee bow +) ; 
i t 
} Rife 5 
> % 
New York AGRICULTURAL ExpERIMENT STATION. 
ina, 
403 
The per cent. of fat in milk that was recovered in the cheese 
varied, in the factory-work, from 87.14 to 9432 per cent. and 
averaged 91.60 per cent.; in the station-work, the variation was 
from 86.84 to 95.00 per cent., with an average of 92.30 per cent. 
The average of all the season’s work was 91.62 per cent. 
The table below gives in greater detail the results embodied in 
the preceding tables for milk ranging from 3.05 to 4.40 pounds of 
fat in 100 pounds of milk: 
TABLE SHowina AmouNT oF Fat REcovERED AND Lost IN CHEESE- 
MAKING. 
Pounds of fat in | Pounds of fat lost 
100 pounds of| in whey for 100 
milk. pounds of milk. 


3.05 0.26 
3.10 0.30 
3.30 0.33 
3.35 0.31 
3.45 0.21 
3.50 0.34 
3.55 0.36 
3.60 0.29 
3.65 0.27 
3.70 0.29 
3.75 0.31 
3.80 0.40 
3.85 0.33 
3.90 0.32 
3.95 0.30 
4.00 0.27 
. | 4.05 0.38 
| 4.10 0.31 
, 4.15 0.31 
4.20 0.30 
Re 4.25 0.28 
. 4.30 0.28 
4.35 0.31 
4.40 0.35 



Pounds of fat re- 
covered in cheese| Per cent. of/fat in 
for 100 pounds of| milk lost in whey. 
milk, 
mm Rm OO GO Co Ww COD WD Ww Ww OD wD Ww WW OD W& W& DO DOD 

279 
. 80 
0% 
. 04 
24 
a0 
.19 
pol 
.38 
.41 
.44 
. 40 
52 
58 
ey 
TTIOOMTTTAMAAIAMMMWOCOATIT3IWOCHODAMOCOMD 

52 
.68 
.00 
oh, 
90. 
90. 
90. 
93. 
90. 
89. 
ee ae 
Per cent. of fat in 
i recovered 
in cheese. 

