
New York AGrRicutturaAL Exprertmment STAarTIoN. 413 
4. General Summary of Results in Regard to Lossand Recovery 
of Milk-constituents in Cheese-making. 
(1.) Amount of solids in milk Jost and recovered in cheese- 
making: 
a. The milk-solids in 100 pounds of milk varied, during the sea- 
son, from 11.47 pounds to 13.91 pounds, and averaged 12.66 pounds. 
b. Of the solids in 100 pounds of milk, there were lost in the 
whey from 5.81 pounds to 6.88 pounds, with an average of 6.21 
pounds; this was equivalent to from 438.57 to 54.73 per cent. of the 
solids in the milk, with an average of 49.05 per cent. 
ce. Of the solids in 100 pounds of milk, there were recovered in 
the cheese from 5.81 pounds to 7.51 pounds, with an average of 
6.45 pounds; this was equivalent to from 45.27 to 56.43 per cent. of 
the solids in the milk, with an average of 50.95 per cent. 
d. The per cent. of the solids in the milk lost in the whey dimin- 
ished as the season advanced, while the per cent. of milk-solids 
recovered in the cheese increased as the season advanced. 
(2.) Amount of fat in milk lost and recovered in cheese-making: 
a. The fat in 100 pounds of milk varied during the seagon from 
3.04 to 4.40 pounds, and averaged 3.70 pounds. 
b. Of the fat in 100 pounds of milk, there were lost in the whey 
from 0.21 to 0.50 pounds, with an average of 0.31 pounds; which 
was eyuivalent to from 5.00 to 13.16 per cent of the fat in the milk, 
with an average of 8.38 per cent. 
ce. Of the fat in 100 pounds of milk, there were recovered in the 
cheese from 2.77 to 4.03 pounds, with an average of 3.39 pounds; 
which was equivalent to from 86.84 to 95.00 per cent., with an 
average of 91.62 per cent. 
d. The proportion of milk-fat lost in cheese-making was entively 
independent of the amount of fat in the milk. The variations in 
loss were due either to the condition of the milk or to some special 
conditions employed in manufacture. 
(3.) Amount of casein and albumen in milk lost and recovered 
in cheese-making: 
a. The casein and albumen in 100 pounds of milk varied from 
2.53 pounds to 3.76 pounds, and averaged 3.14 pounds during the 
season. ‘ 

