456 Report OF THE CHEMIST OF THE 
4, Temperature to which curd was heated: 
The average degree of temperature to which the curd was 
heated after cutting was between 98 degrees and 99 degrees F. 
5. Time from cutting curd to drawing whey: 
The time that passed between cutting the curd and diene the 
whey, varied from one to over four hours and averaged about two 
hours and fifteen minutes. 
6. Time from drawing whey to putting in press: 
The time that passed between drawing the whey and putting 
the curd in press varied from one to over four hours and averaged 
about two and one-half hours. 
7. Time occupied by operation of cheese-making: 
The time occupied by the whole operation of cheese-making 
varied from three to over nine hours and averaged nearly seven — 
hours. 
3. The Composition of Normal Milk. 
1. Pounds of solids in 100 pounds of milk: 
The milk-solids in 100 pounds of milk varied during the season 
from 11.47 to 18.91 pounds and averaged 12.66 pounds. 
2. Pounds of fat in 100 pounds of milk: 
The fat in 100 pounds of milk varied during the season from 
3.04 to 4.40 pounds and averaged 3.70 pounds. 3 
3. Pounds of casein and albumen in 100 pounds of milk: 
The casein and albumen in 100 pounds of milk varied during 
the season from 2.53 to 3.76 pounds and averaged 3.14 pou 
4, Pounds of casein in 100 pounds of milk: 
The casein in 100 pounds of milk varied during the season from 
1.93 to 3 pounds, and averaged 2.48 pounds. 
5. Pounds of albumen in 100 pounds of milk: 
The albumen in 100 pounds of milk varied during the season 
from 0.55 to. 0.86 pounds, and averaged 0.66 pounds. 
6. Relation of casein to albumen in normal milk: 
For each pound of albumen in the milk, the casein varied during 
the season from 2.6 to 4.9 pounds and averaged 3.76 pounds. 
7. Relation of fat to casein ‘and albumen in normal milk: 
a. For each pound of casein and albumen in the milk, the fat — 
varied during the season from 1.07 to 1.33 pounds and averaged _ 

1.20 pounds. 

