

+ 7 ne We at ‘ 1 \ ‘ 
ri A : : peo ( t Ne Uae 
ae ceieniaes f are « P 


New York Agricutrurat Exprrment Starion. 421 
The relation of fat to casein in cheese made from normal 
factory-milk, we have previously discussed in full, and, as we have 
seen, there is a fairly uniform relation, which we hope to make 
use of in determining whether cheese has been made from normal 
or skimmed milk. 
_—_—_——_— 
XI. INFLUENCE OF COMPOSITION OF MILK ON YIELD 
OF CHEESE. 
Under this head, the following points will ve considered: 
1. Yield of green cheese from 100 pounds of mulk. 
2. Amount of water retained in green cheese made from 10 
pounds of milk. : 
3. Amount of fat retained in green cheese made from 100 
pounds of milk. a 
4, Amount of casein and albumen retained in green cheese 
made from 100 pounds of milk. 
5. Influence of different milk-constituents in increasing vieid 
of cheese. 
6. Relation of fat in milk to yield of cheese. 
7. Relation of total solids in milk to yield of cheese. 
8. General summary of results. 

