
New York AGRICULTURAL ExPERIMENT STATION. 367 
work at cheese-factories. These are the limits within which the 
per cent. of fat of most cheese-factory milks fall. These results 
agree in a surprising way with those secured in our more 
extended investigation, especially when we consider that these 
are results obtained with individual cows instead of herds. 
3. In milk containing 5 to 6 per cent. of fat or more, the 
amount of cheese made for one pound of fat was noticeably less 
than in milk containing 4.5 per cent. of fat or less; but in milk 
containing 5 per cent. of fat or more up to 6.13 per cent. of fat, 
we have very uniform results, so that these data point to the fact 
that milk containing 6 per cent. or more of fat will yield as much 
cheese per pound of fat as will milk containing less than 6 per 
cent. of fat down as low as 5 per cent. 
We now give tables A, B, C bearing on the same point. 
