

_ New York AgricurturaL Experiment Station. 459 
5. Pounds of soluble casein and albumen in 100 pounds of 
green cheese: | 
The amount of soluble casein and albumen in 100 pounds of 
green cheese varied during the season from 0.41 to 2.66 pounds, 
and averaged 1.57 pounds. The albumen probably did not 
exceed 0.10 pounds in amount. 
6. Relation of fat to casein in cheese made from normal miik: 
For each pound of casein in the cheese, the amount of fat 
varied from 1.27 to 1.56 pounds, and averaged 1.42 pounds. 
7. Relation of fat to casein in cheese made from skim-milk: 
In no case was the cheese made from skim-milk found to 
contain over 1.27 pounds of fat for one pound of casein. The 
ratio of fat to casein decreased from 1.27 downward in proportion 
to ihe amount of fat removed from the normal milk. 
8. Relation of fat to casein in cheese made from milk contain- 
iny added cream: 
_ For each pound of casein in the cheese the amount of fat 
: varied from 1.58 pounds upward, according to the amount of fat 
added to the normal milk. ! 
4, The relation of fat to casein in cheese as a basis for distin- 
_ guishing whole-milk cheese from skim-milk cheese: 
Be According to the results secured in our season’s work, we should 
be justified in saying that, in the case of cheese made from 
__ the mixed milk of herds of cows, the cheese has been made from 
__ gskimnmed milk, if it contains less than 1.30 pounds of fat for one 
pound of casein. 
6. Loss of Milk-Constituents in Cheese-making. 
1. Loss of miik-solids in cheese-making: 
a. The amount of milk-solids in 100 pounds of milk that was 
lost in the whey in cheese-making varied during the season from 
5.81 to 6.83 pounds, and averaged 6.21 pounds; this was equivalent 
_ to from 43.57 to 54.73 per cent. of the solids in the milk, with 
an average of 48.60 per cent. 
is b. The per cent. of the solids in the milk lost in the whey 
diminished as the season advanced. 




» 
