
New York AGRiIcuLtTuRAL ExpPpERIMENT STATION. 411 
The per cent. of casein and albumen in milk that was recovered 
im cheese varied from 75 to 77.93 per cent. and averaged 76.04 
per cent. in the factory-work; in the station-work, the per cent. 
varied from 75 to 79.52 per cent. and averaged 76.52 per cent. In 
all the season’s work, 76.10 per cent. of the casein and albumen in 
the milk was recovered in the cheese. ; 
» The table below gives in greater detail the results embodied in 
the preceding tables for milk, varying from 3.05 to 4.40 per cent. of 
fat: | 
TABLE SHOWING AMOUNT OF* CASEIN AND ALBUMEN IN MILK Lost 
AND RECOVERED IN CHEESE-MAKING. 

Pounds of casein | Pounds of casein 
Pounds of casein| and albumen! and albumenre-|Percent.of casein|Percent. of casein 
and albumen in} lostin whey for| cov’d in cheese} and albumen} and albumen re- 

100 lbs. of milk. 100 pounds of| for 100 Ibs. of| lost in whey. cov’d in cheese. 
milk, milk. 
2.64 0.63 2.01 23.86 76.14 
2.72 0.65 2.07 23.90 vice a0) 
2.63 0.64 1599 24.34 75.66 
2.65 0.65 2.00 24.53 15.47 
3.20 0.79 2.41 24.69 75.3) 
3.14 0.73 2.41 23.25 76.75 
3.09 0.73 2.36 23.62 76.38 
3.15 0.75 2.40 23.81 76.19 
3.15 OVAT 2.38 24.44 75.56 
8.18 0.77 2.36 24.60 75.40 
3.06 0.75 2.31 24.51 75.49 
3.08 0.74 2.34 24.03 159% 
3.18 OME 2.41 24.21 75.79 
3.18 0.74 2.44 23.27 76.73 
3.22 0.79 2.43 24.54 75,46 
3.29 - 0.77 2.52 23.40 76.60 
3.45 OVF7 2.68 22.32 77.68 
3.36 0.79 2.57 23.51 76.49 
3.48 0.80 2.68 23.00 77.00 
3.38 0.79 2.59 23.38 76.92 
3.48 0.€3 2.65 23 . 38 76.15 
3.44 0.80 2.64 23.26 76.74 
3.59 0.83 2.76 23.12 76.88 
3.46 0.78 2.68 22.54 77.46 
| 
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