
New Yorxk AeriouttoraLt Experiment Srarion. ALT: 
Taste Giving Summary or Resutts Recarpinc Loss or CAsEIN. 
AND ALBUMEN IN CHEESE-MAKING, 
















sae | g88., | a8 | ase | 383 
. seg | 8858 | 888e | 83. | 888 
ws ng: hitbiys f#a6 wi woe 
ae Vieees | Cee) | ae) | eee 
; ns w Si) a Z = 
“got | Sours | Soote | gues | Buss 
2856 | 2852 | 288988 | gee | 5a ae 
a a a a _& 
| 
Factory experiments: | 
a A 2.65 | 0.64] 2.01 | 24.10] 75.90 
Reale eee 's iy ws 3.25 0.78 2.47 24.00 76.00 
LL eh ae Sa a 3.08 0.738 9.85 | 23.70 76.30 
PRR UHt Gy st 2's... 3.04 0.73 2.381 | 24.00 76.00 
September......... 3.12 0.74 2.38 23.72 76.28 
PICUODOR os 6. ow ays 3.66 0.88 2.78 | 24.00 76.00 
Average for season.| 3.13 0.75 2.388 | 23.96 76.04 
Station experiments: 
SS Cee a ae 3.45 0.81 2.64 23.50 76.50 
Ua 3.19 0.77 2.42 |} 94.14 75.86 
SA i 3.15 0.77 2.388 | 24.45 75.55 
PRM. fh, 3.34 0.79 2.45 | 24.38 75.62 
September......... 8.26 0.79 2.47 | 24.28 75.77 
SPGUGUEL: OW). o's es. = 3.37 0.72 2.65 21.37 78.63 
Average for season.| 3.28 0.77 2.51 | 23.48 76.52 
- General average for all 
experiments........ 3.14 0.75 2.39). 23.90 76.10 



XI. INFLUENCE OF COMPOSITION OF MiLK ON COMPOSI- 
TION OF CHEESE. 
Under this head we shall consider the following points: 
1. The influence of fat in milk on composition of cheese. 
2. The influence of casein and albumen iu milk on composition 
of cheese. 
In connection with the general subject of the relation of the 
composition of milk to the composition of clicese, it is a matter 
of interest and importance to ascertain whether or not we can 
trace a definite relation between the amount of fat in milk and in 
cheesc; whether, in case of factory-milk, the per cent. of fat in 
cheese increases when the per cent. of fat in the milk increases; 
whether, knowing the composition of a given milk, we can pre- 
53 

