408 Report OF THE CHEMIST OF THE 
In the factory-work, the per cent. of casein and albumen in the 
milk that was lost in the whey varied from 22.07 to 25.00 per 
cent., and averaged 23.96 per cent. In the station-work, the varia- 
tion ranged from 20.48 to 25.46 per cent., and the average was 
23.48 per cent. The average for the whole season’s work was 
23.90 per cent. The uniformity of loss of casein and albumen 
as indicated. by the percentage loss above is rather remarkable, 
when we consider the variety of conditions under which the 
cheese was made. ‘The results show that this loss is very uniform: 
and is quite independent of ordinary variation in conditions of 
manufacture. 


