New York AGRIcuLTURAL ExprRIMENT STATION. 471 
compounds. From this it would appear that, of two milks, the 
one containing the larger amount of nitrogen compounds would 
also be richer in casein, and would, therefore, contain less albu- 
men and albumose in proportion to casein. 
11. Revation or Fat tro Casgin 1n Normat MILK. 
Fat and casein are the two constituents in milk that are most 
_ essential to the production of cheese, and the amount of these two 
substances in milk largely determines the yield of cheese. If 
these two substances are present in milk in proportions that are 
at all uniform, relative to each other, then either one of them can 
be used as a factor to ascertain how much cheese should be made 
from milk. Our work in 1892 and 1893 tended to show that the 
relation of fat to casein in normal factory milk was a fairly uni- 
form one, and the average for the work of the two seasons showed _ 
that usually there would be found in normal factory milk 1.5 
pounds of fat for one pound of casein. If this relation is fairly 
uniform, and if the casein increases relatively in amount when 
the fat increases, then the fat must be a fairly accurate guide in 
determining the amount of cheese that can be made from milk. 
In addition, our work with different breeds of cows, while 
showing greater differences than occur between the milk of fac- 
tory herds, points to the same conclusion, so far as it applies in a 
practical form toa basis of paying for milk at factories. 
Of course, the most critical way of testing the accuracy of the 
general conclusion is to make application to the milk of indi- 
vidual herds of cows, since it is the milk of separate herds that 
is considered in paying for milk for cheese-making. Mr. Merry 
sent samples of the milk of three herds of cows during the sea- 
son; one herd gave milk highest in fat, and the other two gave 
milk poorest in fat. 

