
434 ‘Report or tae CHEMIST OF THE  =———™ 
TABLE SHowinG Revation or Fat rw MitK To Yrrup oF GREEN ~*~ 
- . \ 
CHEESE. 




.. | Pounds of cheese! Pounds of cheese| FOUNds of normal) Pounds of normal = 
‘{o0 Ibs of mili, | made from 100] for one pound of] fiom" to0 Ibs, of| pound of tat fn Fhe 
milk. milk, 
3.05 8.50 2.79 8.38 2.75 . 
3.10 8.62 2.78 8.57 2.76 
3.30 9.05 2.74 8.69 2.638 é 
3.35 9.13 2.78 8.74 2.61 
3.45 9.68 2.81 9.61 2.79 
3.50 9.86 2.82 9.76 2 ROMA ae 
8.55 9.65 2.72 9.65 2.72. ! 
3.60 9.77 2.72 9.89 ° 4): 6 gab 
3.65 10.34 2.83 10.08 2.76 
3.70 9.90 2.68 10.07 2.72 
3.75 10.05 2.68 10.19 2.72 
3.80 9.81 2.60 9.97 9.68... 7.4 
3.85 10.36 2.70 10.30 2.68 
3.90 10.29 2.64 10.29 2.64 
3.95 10.44 2.64 10.30 2.61 
4.00 11.18 2.79 10.76 2.69 
4.05 11.52 2.84 14s 9.75 ° 
4.10 fie 2.73 11.08 2.70 ‘ 
4.15 11.64 2.80 11.46 2.76 a 
4.20 11.00 2.62 11 619 2.70 a 
4.25 11.40 2.69 11.87 979 th maar 
4.30 11.15 2.60 11,1927) 2.60.0 
4.35 11.70 2.69 11.85 2.19. Saris 
4.40 11.60 2.64 11.42 2.60 ey 
4 






An examination of the above table shows that while there is — 
considerable variation in the amount of cheese that can be made — 
for one pound of fat in milk, that the variation is, all things con- We 
sidered, practically independent of the amount of fat in the milk. a 
Our season’s work appears to indicate that, taking the season 4 
right through, we can calculate the average amount of cheese : 
that should be made from normal factory-milk containing from y 
about 3 to 4.50 per cent. of fat by multiplying the per cent. of 
fat in the milk by 2.75. This statement is not to be regarded as 
absolute but rather as tentative, and its confirmation or modifica ee 
tion will follow from future work. Tt is desirable, if possible to a i 



