502 REpoRT OF THE CHEMIST OF THE 
TasLE SHowinec Per Cent. oF NirrocEn Compounps In MILK 
RECOVERED IN CHEESE. 
A] 

. | Average 
May. June. July. August. a leet for 








season. 
ASOOSG he Shen. scene 76.12 |-75.51 | 74.88 | 75.58 |) 7Oeo7 see 
CEPBA LOSE |) OSS ie 77.99) 77247 | 76.14.) 77.17 Ja 
Average Lee ras 5a a (0245 let0.2e | 75.67 | 76.40 | 76.78 16.22 

a. The per cent. of nitrogen compounds in milk that was 
recovered in cheese varied from 74.83 to 77.47 per cent., and 
averaged 76.22 per cent. during the season. 
4. General Summary of Results Relating to Loss and 
Recovery of Milk-Constituents in Cheese-Making. 
1. Amount or Soxnips In Miztx Lost AND RecovERED IN CHEESE- 
MAKING. 
a. The milk-solids in.100 pounds of milk varied, during the 
season, from 12.29 to 12.90 pounds, and averaged 12.52 pounds. 
6. Of the solids in 100 pounds of milk there were lost in the 
whey from 6.09 to 6.39 pounds, with an average of 6.20 pounds; 
this was equivalent to from 47.91 to 50.85 per cert. of the solids 
in the milk, with an average of 49.52 per cent. 
ce. Of the solids in 100 pounds of milk, there were recovered in 
the cheese from 5.95 to 6.72 pounds, with an average of 6 32 
pounds; this was equivalent to from 48.42 to 52.09 per cent. of 
the solids in the milk, with an average of 50.48 per cent. 
d. The per cent. of the solids in milk lost in the whey dimin- 
ished as the season advanced, while the per cent. of milk-solids 
recovered in the cheese increased as the season advanced. 
2. Amount or Far 1x Mirx Lost anp Recoverep In CHEE3E- 
MAKING. 
a. The fat in 100 pounds of milk varied, during the season, 
from 3.40 to 3.90 pounds, and averaged 3.66 pounds. 
6. Of the fat in 100 pounds of milk, there were lost in the whey 
from 0.20 to 0.86 pound, with an average of 0.25 pound, which 
was equivalent to from 5.55 to 9.73 per cent. of the fat in aa 
milk, with an average of 6.83 per cent. 
one 
