
430 Report oF THE CHEMIST OF THE 
In the factory experiments, the amount of casein “and albumen 
retained in the cheese made from 100 pounds of milk varied from 
1.90 pounds to 2.82 pounds and averaged 2.38 pounds for the 
season. In the station-work, the variation ranged from 2.31 
pounds to 2.82 pounds, and the average was 2.51 pounds. The 
average amount of casein and albumen retained in the cheese 
made from 100 pounds of milk was 2.39 pounds for the season. 
5. Influence of Different Milk-constituents in Increasing Yield 
of Cheese.* 
In order to ascertain to what particular constitutents of the 
milk the increase in yield of cheese was due, we rearrange below 
data previously presented. 

Pounds of fat in cheese | Pounds of casein and} Pounds of water, ash, 
Yield of cheese from from 100 pounds of| albumenincheesefrom| etc., in cheese from 
m e 
100 pounds of milk. 










100 pounds of milk. 100 pounds of milk. 
Ipeonae| Decrease | Gratin | Dfiatin | gain and | cascinand | creect| of wate, 
Al cheese. cheese. cheese. in cheese. cheese. 
UA Ns ie ND: ai OOD Meee bie OLB Rees 0.05)" ates 
Vee Re a oie y Re Oe LB Phy ye ad ee es 0.02 0°39 4th 
SYA RD Rib eet pts ee R53 ee ar MIE Mere so 0.01 0: SOC eo ee 
TaN Sh ae Ae e OE: 35 ee tah SH eae 0-40 Pe hore 0. 331 ae 
ad a A Ba Mle ieee Ona ois Dae 0%,693) 2 ee tees ° 
MD OY irs levee Se One iP ies SOD ut vier srinees OL. 40GR ee 
cA 7 (Ra ale UTP Ae iy Aire Oo Oak Sscctats Woe OS S6. ar oe eee ; 
| Maas i Nee ER OS Bhi des eet OSE Css Baer OP S85 aie 
gO ings S40 O02 Aes OSS Re Tene ee 0.438 
PEDO Thee. O ODP Ate eee OO Or cares 0.60 : ° 
AO Lay ey are & DOL a ehh. eo ODO 5 ceo ae OUST “\) eee 
RESO oN hse ltrs EOS A) Ui Sa O40 ee 0.73 ; 
Ey AU rae ee DOA: ee nein O43) Cater 0.57. 1. eae 
1.94 poets fabs OSG Air oN etre te. O42 hoe aos 0:66. 4. Sauen . 
BONO S TS eld 's Os D4 ee OS Ll tie gees 1.23 "|" AU 
Seer, Wee ates Ss OL9S Be ae - OSG TE VEGA aie 1.42.1)" 2 ee 
ih Aa ie LOG Rae an OS DBM ae age touid 1.20 re 
gt A Tia a ea TOD AL AM eee: 6 OL Ga es eats oe 1.42 oarslet 
SEU 0 Re MCR Ase al eae tere fe O SOB] sieersiaes 0.8) 40a 
ky 1 Il ee at LS eee, anes Og Bite Bove 62 1.08 = ee 
BOOT Wcatys 3 BAPE 2 WA ARE ae OOo sateen 6 0.79 tee eathe 
ys Ue, et aa ACT By Min ae O27 Beal oe Be tis 1.20 nae 
RAAT LG the au Li 2Oa aioe De Ginnie o weirs Lay tate 

* In some of the bulletins giving the data of each month’s work, skim-milk was used asthe . 
basis of comparison in asce ning the increase or decrease of yield of various constituents. | 
When we come to study the season’s results as a whole it can be seen that the comparison of 
sei es _ way with normal milk was misleading, since it greatly exaggerated the influ- 
ence of the fat. : 

