




New Yorx AGricuLturRAL EXPERIMENT STATION. 461 
pounds of cheese. There did not appear to be any definite rela- 
_ tion between the amount of casein and:albumen in normal milk 
and the amount of casein and albumen in cheese made from 
such milk. 
8. Influence of Composition of Milk on Yield of Cheese. 
1. Yield of green cheese from 100 pounds of milk: 
From 100 pounds of milk, there were made during the season 
from 8.47 to 12.44 pounds of green cheese, the average being 10.12 
pounds. | 
2. Tounds of milk required to make one pound of cheese: 
There were from 8.04 to 11.80 pounds of milk required to make 
one pound of cheese, 9.88 pounds being the ‘average. 
5. Amount of water retained in cheese made from 100 pounds 
of milk: 
The amount of water retained in the cheese made from 100 
pounds of milk varied during the season from 3.16 to 5.8-L pounds 
and averaged 3.70 pounds. 
4, Amount of fat retained in cheese made from 100, pounds 
of milk: 
The amount of fat retained in the cheese made from 100 
pounds of milk, varied during the season from 2.77 to 4.11 
pounds and averaged 3.39 pounds. The variation in the amount 
of fat retained in the cheese made from 100 pounds of milk 
followed very closely the variation of fat in 100 pounds of milk. 
5. Amount of casein and albumen retained in cheese made 
from 100 pounds of milk: 
The amount of casein and albumen Peta neil in the cheese 
made from 100 pounds of milk varied during the season from 
1.90 to 2.82 pounds and averaged 2.39 pounds. 
6. Influence of different milk-constituents in increasing yield 
of cheese: | 
When there was an increase of one pound of fat in the cheese, 
there was, at the same time, an increase of one pound of water in 
_the cheese and also an increase of about 0.60 pounds ‘nine and 
one-half ounces) of casein and albumen, taking the average of 
the season’s work. 
