458 ‘Raroe ‘OF THE Geman: OF THE egy 



















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13. The relation of fat to casein in milk as a basis oe asta, 
guishing normal milk from skim-milk: 
According to the results secured, we should be sustified 4 in saying 
that, in the case of mixed milk of herds of cows, the milk has been : 
skimmed, if it contains less than 1.3 pounds of fat for one Pee of 
casein . 
4. Composition of Whey. 
1. Pounds of edie in uy pounds of whey 
season from 6.43 to 7.55 pounds snd averaged 6.92 ae 
2. Pounds of fat in 100 pounds of whey: 
The amount of fat in 100 pounds of whey varied during they 
season from 0.22 to 0.52 pounds and averaged 0.34 pounds. 
3. Pounds of casein and albumen in 100 pounds of whey; 
The amount of casein and albumen in 100 pounds of whey 
varied during the season from 0.67 to 1.07 pounds, and averaged 
0.85 pounds. So far as could be determined indirectly, the amount _ 
of casein in the whey averaged about 0.15 pounds and the amount 
of albumen about 0.70 pounds. . 
5. The Composition oF Green Cheese made from Normal Mith. 
a Pounds of water in 100 pounds of green cheese: 
The amount of water in 100 pounds of green cheese varied 
during the season from 33.50 to 42.90 pounds, and averaged 36. AG. 
pounds. It was the most variable constituent of the cheese: 
2. Pounds of fat in 100 pounds of green cheese: 
The amount of fat in 100 pounds of green cheese varied 
during the season from 30.84 to 37.24 pee and averaged mi oe 3 
pounds. Ke 
3. Pounds of casein and albumen in 10) pounds of green cheese: 4 ee 
The amount of casein and albumen in 100 pounds of green in 
cheese varied during the season from 22.11 to 26.10 pounds, and_ ss 
averaged 24.25 pounds. | ee 
4. Pounds of casein in 100 pounds of green cheese: $ 
The amount a casein (insoluble in ie in 100 Ba of 
and averaged 22,68 pounds. 
