
New York AGRICULTURAL EXPERIMENT STATION. 437 
In the factory experiments, one pound of milk-solids made from 
_ 0.70 to 0.90 pounds of cheese, with an average of 0.79 pounds. In the 
station-work, one pound of milk-solids made from 0.79 to 0.95 
pounds of cheese, with an average of 0.83 pounds. Averaging the 
results of the season’s work, one pound of milk-solids made 0.80 
pounds (nearly thirteen ounces) of cheese; or stated, in another way, 
_ one pound of cheese was made for 1.25 pounds of milk-solids, As we 
have previously seen, a little over one-half of the milk-solids are 
recovered in the cheese, and the portion of solids recovered retains 
enough water to produce the proportion of cheese above stated. 
8. Summary of Results Relating to the Influence of Compositiou 
of Milk on Yield of Green Cheese. 
(ist.) Yield of green cheese from 100 pounds of milk: 
From 100 pounds of milk there were made from 8.47 to 12.44 
pounds, with an average of 10.12 pounds for the season. 
(2d.) Amount of water retained in cheese made from 100 pounds 
of milk: 
There were retained in the cheese made from 100 pounds of 
milk from 3.16 to 5.34 pounds, the average for the season being 3.70 
pounds. 
(3d.) Amount of fat retained in cheese made from 100 pounds 
of milk: | 
The amount of fat retained in the cheese made from 100 pounds 
of milk varied, during the season, from 2.77 to 4.11 pounds, and 
~ averaged 3.39 pounds. The variations of fat retained in the cheese 
- made from 100 pounds of milk followed very closely the variation 
of fat in 100 pounds of milk. 
(4th.) Amount of casein and albumen retained in the cheese 
made from 100 pounds of milk: 
The amount of casein and albumen retained in the cheese made 
from 100 pounds of milk varied from 1.90 to 2.82 pounds, and 
averaged 2.389 pounds for the season. 
(5th.) Influence of different) milk-constituents in increasing 
yield of cheese: 
For an increase of one pound of fat in the cheese, there was, 
on an average, an increase of one pound of water in the cheese 
