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New York AGRICULTURAL EXPERIMENT STATION. 49} 
For every pound of solids-not-fat in cheese, the fat in cheese 
varied from 1.04 to 1.27 pounds, and averaged 1.17 pounds during 
the season. It would appear, from the foregoing tables, that in 
cheese made from normal milk, the fat should always exceed in 
amount all the other solids of the cheese. 
7. Generat Summary or Resvutts Reiatina to ComposiTION oF 
GREEN CHEESE. 
1. Pounds of Water in 100 Pounds of Cheese. 
The water in 100 pounds of green cheese varied from 33.33 to 
89.73 pounds, and averaged 36.70 pounds during the season. 
2. Pounds of Fat in 100 Pounds of Cheese. 
The fat in 100 pounds of cheese varied from 31.42 to 36.12 
pounds, and averaged 34.18 pounds during the season. 
3. Pounds of Casein, etc., in 100 Pounds of Cheese. 
The casein and other nitrogen compounds in 10) pounds of 
cheese varied from 21.93 to 23.85 pounds, and averaged 23.44 
pounds during the season. 
4. Pounds of Fat for One Pound of Casein in Cheese. 
For each pound of casein, etc., in the cheese, the fat varied 
from 1.35 to 1.56 pounds, and averaged 1.46 pounds during the 
season. 
5. Pounds of Fat for One Pound of Solids-not-Fat in Cheese. 
For every pound of solids-not-fat in cheese, the fat in the cheese 
varied from 1.04 to 1.27 pounds, and averaged 1.17 pounds. 
6. Average Composition of Green Cheese made from Normal Milk. 
The table following gives the averages of results relating to 
the composition of green cheese made in the season’s work. 
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