
New York AgricutturaL Experiment Station. | 457 
b. When the fat in the milk increased, the casein and albumen 
‘increased also but not in the same proportion, as a rule; that is, 
the milk rich in fat contained somewhat less casein and albumen 
in proportion to its fat than did the milk poorer in fat. 
8. Relation of fat to casein in normal milk: 
a. For each pound of casein in the milk, the fat varied from 
1.35 to 1.74 pounds and averaged 1.50 pounds. 
b. Taking the average of the entire season’s results, the casein 
in the milk increased in just the same proportion as the fat, when . 
the latter increased. The casein averaged two-thirds of the fat 
in amount. . 
9. Relation of fat to casein and albumen in skim-milk: 
In milk, from which a portion of the fat had been removed, 
there were never more than 1.09 pounds of fat for. one pound of 
casein and albumen, while in most cases, there was less than 
one pound of fat for one pound of casein and albumen. The 
greater the amount of fat removed from normal milk the smaller 
was the amount of fat left, relative to the casein and albumen. 
10. Relation of fat to casein in skim-milk: 
In milk, from which a portion of- the fat had been removed, 
there were never more than 1.35 pounds of fat for one pound of 
casein , while, in most cases there were less than 1.3 pounds of 
fat for one pound of casein. The greater the amount of fat 
removed from normal milk, the smaller was the amount of fat left, 
relative to the casein. 
11. Relation of fat to casein and albumen and to casein in 
milk containing added cream: 2 
The greater the amount of fat added to normal milk, the greater 
became the amount relative to the casein and albumen together 
or to the casein alone. 
12. The relation of fat to casein and albumen in milk as a 
basis for distinguishing normal milk from skim-milk: 
The results secured indicate that, in the case of mixed milk of 
herds of cows, the milk has been skimmed, if it contains less Ye ire 
1.05 pounds of fat for one pound of casein and albumen. 
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