a ——— —_— i=«« — —-- 
———= oe Sr 
* . 
New York AGRICULTURAL EXPERIMENT STATION. 459 
_ who take their milk to cheese factories, have theiz cows come in 
milk in the spring, our data represent the changes due to the 
advance of the period of lactation, modified, to a greater or less - 
extent, by special conditions, such as food, weather, etc. 
We shall take up this study of the composition of milk under 
the following heads : 
1. Pounds of solids in 10° pounds of milk. 
2. Pounds of solids not fat in 100 pounds of milk. 
38. Pounds of cheese-producing solids (fat and casein) in 100 
pounds of milk. 
4. Pounds of whey solids (albumen, sugar, etc.) in 100 pounds 
of milk. 
5. Pounds of fat in 100 pounds of milk. 
6. Pounds of nitrogen compounds (casein, albumen and albu- 
mose) in 10 pounds of milk. 
7. Pounds of casein in 100 pounds of milk. 
8. Pounds of albumen in 100 pounds of milk. 
9. Pounds of albumose in 100 pounds of milk. 
10. Relation of casein to albumen and albumose in norma} 
milk. | | 
11. Relation of fat to casein in normal milk. 
12. General summary of results. 
