428 Report OF THE CHEMIST OF THE 
The amount of fat retained in the cheese made from 100 

pounds of milk varied, in the factory experiments, from ON Te 
pounds to 4.03 pounds, and averaged 3.38 pounds during the sea- 
son. In the station-work, the amount varied from 3.30 pounds— 
to 4.41 pounds, and averaged 3.72 pounds. The average of the 
whole season’s work was 3.39 pounds. 
If we arrange our data as in the table below, we can see how 
the amount of fat retained in the cheese varied with the amount 
of fat in the milk. 

Pounds of fat in 100| Pounds of fat in| irorease of fat in 100| Merease of fat in” 
cheese made from cheese made from 
pounds of milk. 100 pounds of milk. pounds of mill. 100 pounds of milk. 
3.05 DTD Aol aie Ati lot eatin ee ae ae 
3.10 2.80 0.05 0.01 
3.30 2.97 0.25 0:16 Gee 
3.935 3.04 0.30 0.25 
3.45 3.24 0.40 0.35 
3.50 3.16 0.45 0.37 
3.55 8.19 0.50 0.40 
3.60 3.31 0.55 0.52 
3.65 3.38 0.60 0.59 
3.70 3.41 0.65 0.62 
3.75 3.44 0.70 0.65 
3.80 3.40 0.75 0.61 
3.85 3.52 0.80 0.73 
3.90 3.58 0.85 0.79 
3.95 3.65 0.90 0.86 
4.00 3.73 0.95 0.94 | 
4.05 3.72 1.00 0.93 
4.10 3.79 1.05 1.00 
4.15 3.84 1.10 1.05 
4,20 3.90 1.15 b peal | 
4.25 3.97 1.20 1.18 
4.30 4.02 1.25 1.23 
4.35 4.04 1.30 1.25 
4.40 4.05 1.35 e{) 
An examination of the last two columns in the preceding table 
shows conclusively that when. the fat in the milk increased. the 
amouut of fat retained in the cheese closely followed the increase 
of fat in the milk. ‘ 

