

: 
\ 
New York AgrioutturaL Exprriment Station. 433 
Tn the factory experiments, the yield of cheese for one pound of 
_ fat varied from 2.53 to 2.96 pounds, and averaged 2.73 pounds. 
‘In the station-experiments, the variation ranged from 2.50 to 3.11 
pounds, and the average was 2.71 pounds.. For the average of 
the whole season’s work, each pound of fat in milk made 2.725 
pounds of cheese. | 
In the factory experiments, we see that the averages fur the 
months of May, June and July were very constant, although the 
amount of fat in the milk increased considerably. The dropping 
of the yield in August and September was due to the fact that 
tainted milk was encountered in the factories where the work was 
done and there was greater loss in manufacture, while the amount 
of water retained in the cheese was also below the average. The 
large yield of October was due to two facts: (1.) The amount of 
water retained in the cheese was above the average, and (2) the 
proportion of casein to fat in milk was above the average. 
In order to see how much variation was caused by variation in 
the amount of water retained in the cheese, we present below a 
table giving the actual results of the work for milk ranging from 
3.05 to 4.40 per cent. of fat, and also the results calculated for 
“normal” cheese containing 36.5 per cent. of water. 
bE 
