
New York AGRIOULTURAL EXPERIMENT STATION. 5Ol 
Taste SHowine Pounps or NirroGen Comrounps Lost In WHEY 
FOR 100 Pounps or MILK. 
SS e——————————eEeEeE—————————————————————————eE—EE 
Average 
| May. June. July. August. ee for 
f£eason. 


ee ae | ee | ee | eee | 
He ae A ar aly. ube die 0.71 0.73 0.71 LO TPL t= BY bs ee 
ROALEST Gs 45's. 0.75 0.75 0.75 | 0.74 OUT Tl Poe eames 
overages... 24.4. 0.74 | 0.73 oie 0.72 ed 0.73 

The amount of nitrogen compounds lost in the whey for 100 
pounds of milk varied from 0.48 to 0.76 pound, and averaged 
0.73 pound during the season. | 
TABLE SHowING PER Cent. oF NitRoGEN Compounps IN MILK 
Lost in WHey. 



May. | June. July. August, 

Average 
Septem- f 
ber. Rdaanke 
ie ea 92.378, 22.53 |/238.86 |. 22.83. |,.22. 894 v.04. 
CPPOALOBS— sy. vc ies Be OO) 2480 POET Hh 2448 | OSS AL oe 
Average ......... | 93.57 | 23.78 | 24.33 | 23.60 | 23.22 | 23.78 
The per cent. of nitrogen compounds in the milk that was lost 
in the whey varied from 22.53 to 25.17 per cent., and averaged 
23.8 per cent. during the season. 
TABLE SHOWING PouNpbs oF NITROGEN CompouNDsS RECOVERED IN 
CHEESE FOR 100 Pounnbs or MILK. 






Average 
pe pindont 
Ot jae 2.39 2.22 2.21 2.28 Bet OS ieee yuk A 
Greatest ......... 2.44 251 9.30 2.40 BOG tarete ete 
Average Nees RID eS 6 E 2.40 2.34 9.27 2.33 2.38 



The amount of nitrogen compounds recovered in cheese for 
100 pounds of milk varied from 2.21 to 2.51 pounds, and averaged 
2.34 pounds during the season. | 
