reeiemics ie et et bt 
Oe SB 
ii bie eo , te 
New York Agricurrura, Exprrment Srarion. 431 
A. careful study of the results embodted in the above table 
_ enables us to make the following summary in regard to the 
average of results secured in our entire season’s work: 



Pounds. Per cent, 
Average increased yield of cheese ............... 1.911); 100 
Average increased yield of fat in cheese.......... 0.74 38.75 
Average increased yield of water, ash, etc.,in cheese| 0.74 38.75 
Average increased yield of casein and albumen in | 
MRS bis eI Glos icv aie alee sie wle)s 7 cosa Wrenn 0.43 22.50 



Stating the above facts in another form, we can say that when- 
ever there was an increase of one pound of fat in the cheese, there 
was, on an average, also an increase of one pound of water in the 
cheese and of about 0.60 pounds (nine and one-half ounces) of 
casein and albumen. 
6. Relation of Fat in Milk to Yield of Cheese. 
lt has been venerally believed that normal milk poor in fat 
makes more cheese in proportion to its fat than does milk richer 
in fat. If we compare skim-milk with normal milk or with milk 
. which has been enriched by addition of cream, the belief above 
stated is true, as all our facts go to show. But is the statement 
true’ of normal milk such as we have used in our experinients; 
that is, milk varying in fat content from 3.05 to 4.40 per cent? If 
it is true the casein and fat in normal factory-milk are present, 
on an average, in approximately uniform relative proportion, it 
would follow that the yield of cheese for a pound of fat must be | 
fairly uniform, whether the milk contains three of four per cent. 
of fat, provided the ame of water retained in the cheese is 
fairly uniform. 

