362 
REPORT OF THE CHEMIST OF THE 
TABLE B—Ssowine Avrerace Amount oF Mitk REQUIRED TO 
Make Ont Pounp or CHEESE. 
BREED. 
American Holderness. .. 
Ayrshire..... rs ake heats 
TESS Tia 020 
Guernsey 
Jersey 
Shorthorn 
eeoeevns env esvee @ 
Holstein-Friesian ...... 
First 
period of 
lactation. 
Second 
eriod of epee of 
actation. actation. 
Pounds Pounds. 
8.30 9.30 
10.30 10.14 
OL O08 aay tee 
1. O22)" ae 
TOL TOV cohen 
7.46 7.30 
85.10. eee 
Third 
Fourth 
eriod of 
actation. 


TABLE C—Snowinea Summary oF AVERAGE AMOUNT OF 
ReeuirEep TO Maxe OnE Pounp or CHEESE, 


a S 3 
Bi 
oO su 
SS, hee 
ne m 
2 ane 
E SOs 
ra Sas 
Z, = 
RETRO VM isle iinie (sis: dare a aheeaale oe Ge elem + ve 
APROETIBO Vi ais. « uy 3° fades spots Mtl cele ce 4 6 
MOVIN rity. «ty SERN Re ee tne eae ee ne 8 5 
OE LED SAUL ED I RA Pap RE OU hie rl Dainese ee cl pee as 1 2 
American Holderness...........-cce. ‘ 2) 4 
1a AE ILED EWS V AY Cerrarst PR toes OO HRA Te eee eee 4 12 
Hoste: Hriesian: ve. salt ecu. ane ee 4 4 
—_— 

5. Revation oF Fat 1x Mitx to YIELD or CHEESE. 





re- 
pound of 
milk 
cheese. 
ufred to make 
one 
Average amount 
of 
q 
Pounds. 
7.34 
. 66 
31 
.82 
.02 
.48 
pt ed 
Se S38 O08 CO HF, 


Average 
of all 
periods 
of lac 
tation. 

Mik 
re- 
milk 
quired to make 
cheese. 
Relative amount 
of 

104 
115 
113 
134 
137 
143 © 

We have made a special study of the relation of fat in milk to 
yield of cheese in the case of cheese-factory milk, and our general 
results point to the conclusion that, with milk as found in the 
cheese factories of our State, the fat and cheese yield increases 
usually in uniform proportions, so that the fat may be regarded 
as a fair measure of the cheese-yielding power of milk. Of 
