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New York AGRICULTURAL EXPERIMENT STATION. 495 
The “amount of water retained in the cheese made from 160 
poands of milk varied, in the factory experiments, from 3.16 
pounds to 4.76 pounds, and averaged 3.66 pounds for the season. 
in the station experiments, the water in the cheese varied from 
3.31 pounds to 5.34 pounds, and averaged 4.01 pounds. The 
average of the whole season’s work was 3.70 pounds. 
If it were possible to control absolutely the amount of moisture 
retained in cheese, then the cheese made from 190 pounds of 
milk would contain moisture in proportion to the solids contained 
in the cheese. The table below shows (1st) the amount of solids 
retained in the cheese made from 100 pounds of milk, for milk 
varying from 3.05 to 4.40 per cent. of fat; (2d) the amount of 
ereen cheese made from 100 pounds of milk; (8d) the amount 
of water in the green cheese made from 100 pounds of milk; (4th) 
the amount of “normal” cheese made from 100 pounds of milk; 
and (5th) the amount of water in “normal” cheese made from 
100 pounds of milk. By “normal” cheese is meant cheese con- 
taining about 36.5 per cent. of water. This is the average per 
cent. of water in all the cheese made during the summer. Calcu- 
lating the amount of water in cheese on this basis, we can see 
how much cheese would have been made from 100 pounds of milk 
and how much water such cheese would have retained, if it had 
been possible to retain exactly the same proportion of water in 
‘the cheese. 
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