
New York AGRIcULTURAL ExpPERIMENT STATION. 448 
per cent. of the fat in the milk, while the fat lost *n case of the 
skim-milk amounted to 7.65 per cent. of the fat in the milk. — 
In the table below we give the results obtained in making 
experiments side by side with skim-milk and milk containing 
added cream. In these experiments, cream was taken from one 
portion of normal milk and added to another portion of the 
Same normal milk, and the two resulting s:nilks, one ¢skim-milk 
and the other containing added cream, were made into cheese 
side by side under conditions as nearly alike as possible: 

Pounds of fat in | Per cent. of fat in 
100 pounds of| milk containing 
milk containing | added cream 
Pounds of fat in| Per cent. of fat in 
100 pounds of skim-milk lost 





added cream. lost in whey, skim-milk. in whey. 
6.00 ; 5.66 3.56 5.90 
510 Ti37 2.40 6.67 
4.22 6.40 2.95 8.81 
Average..... 5.31 6.48 2.97 Tale 

The above results indicate that there was a smaller per cent. 
of loss of fat in making into cheese the milk containing added 
cream than there was in case of the skim-milk. 
The general results of our season’s work all go to show that 
milk rich in fat can be made into cheese more economically as 
regards loss of fat in manufacture than can milk poorer in fat. 
To what extent this is true of milk containing over 6 per cent. of 
fat, we can not say. As we do not meet with normal cheese 
factory-milk containing over 4.50 or 5 per cent. of fat, the interest 
that attaches to milk of extra richness, whether normal or abnor- 
mal, is not one of general practical importance. 

