New York AGRICULTURAL EXPERIMENT STATION. 493 
XIV. LOSS OF MILK-CONSTITUENTS IN CHEESE- 
MAKING. 
Under this general head the following topics will be considered: 
1. Amount of solids in milk lost and recovered in cheese- 
making. 
2. Amount of fat in milk lost and recovered in cheese-making. 
3. Amount of casein and albumen lost and recovered in cheese- 
making. 
4, General summary. 

