
New York Agriovttura, Experiment Station. 353 
8. Profit derived from cheese. 
9. General summary. 
As in previous bulletins of this series, the data are presented in 
three separate tables under each head. 
1. Amount or Far anp Cassin PrRopucep 1n MILK. 
As the basis of determining the amount of cheese made from 
the milk, we present first the amounts of fat and of casein con- 
tained in the milk of the different cows and breeds. The specific 
relation of fat to casein in the milk of different cows we reserve 
for another head. 
as 45 

