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New York AcricutturaL Experiment Station. 419 
(ist.) An examination of the second and third columns in the 
table above indicates much irregularity, within certain Jimits 
regarding the relation between the amount of fat in normal milk 
and in cheese. Taking the amount of fat in 100 pounds of green 
cheese, it varied from about thirty-two to thirty-six pounds, 
with a slight but very irregular tendency to increase when the 
fat in the milk increased. In order to see how this variation of | 
fat in the green cheese was influenced by variation in the amount 
of water in the cheese, it will be necessary to consider the water- 
free cheese. . 
(2d.) An examination of the last two columns in the table 
above also shows variation and irregularity as regards the rela- 
tion between the fat in the milk and in the water-free cheese. 
The amount of fat in 100 pounds of water-free cheese varied from 
51.05 to 56.68 pounds. There is a slight but irregular tendency & 
for the fat in the water-free cheese to increase, when the fat in the 
milk increases. 
(8d.) So far as using our data as a basis for finding a definite 
relation between the amount of fat in a given milk and the 
amount of fat in the cheese made from the milk, no relation appears 
to exist, so sharp and definite that we can tell exaetly what per 
cent. of fat cheese will contain from knowing the amount of fat 
in the milk from which the cheese was made, so far as normal fac- 
tory-milk containing from 3 to 4.40 per cent. of fat is concerned. 
The water-free cheese from such milk should not contain less than 
fifty-one pounds of fat in 100 pounds of cheese; while 100 pounds 
of green cheese made from normal factory-milk should not contain 
less than thirty-one or thirty-two pounds of fat. 
2. The Influence of Casein and Albumen in Milk on Composi- 
3 tion of Cheese. 
In the table below, data relating to the casein and albumen in 
the milk and in the cheese are presented similar to those presented 
above relating to the fat. 
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