
New Yorxk AGRICULTURAL ExpERIMENT STATION. 5038 
c. Of the fat in 100 pounds of milk, there were recovered in 
the cheese from 3.19 to 3.63 pounds, with an average of 3.41 
pounds, which is equivalent to from 90.27 per cent., to 94.45 per 
cent., with an average of 93.17 per cent. 
d. The proportion of milk-fat lost in cheese-making was 
- entirely independent of the amount of fat inthe milk. Thevaria- 
tions in loss were due either to the condition of the milk or to 
som special conditions employed in manufacture. 
3. Amount or NirKoGen Compounps In Mitx Lost anon REooVERED 
IN CarErssE-M AKING. 
a The nitrogen compounds in 100 pounds of milk varied from 
2.94 pounds to 3.36 pounds, and averaged 3.07 pounds during the 
season. 
b. Of the nitrogen compounds in 100 pounds of milk, there 
were lost in the whey from 0.68 pound to 0.76 pound, with an 
average of 0.73 pound, which was equivalent to from 22.53 to 
25.17 per cent. of the nitrogen compounds in milk, with an 
average of 23 78 per cent. 
ce. Of the nitrogen compounds in 100 pounds of milk, there 
were recovered in the cheese from 2.21 to 2.51 pounds, with an 
average of 2.:4 pounds, which was equivalent to from 74.83 to 
717.47 per cent. of the nitrogen compounds in the milk, with an 
average of 76.22 per cent. 
d. The proportion of nitrogen compounds lost in cheese-making 
was, for the most part, very uniform, without regard to conditions 
of manufacture. 
TasLe GIVING GENERAL SomMARY OF SxEason’s Resutts RevatTInG 
To Loss or Mirtx-Constirvurnts IN CuExrse-Makine. 




P d 
Pounds in ponnas Ee parereilinthe rer cont Gree cent. . 
100 pounds 100 Se ds cheese for lost in recovered 
of milk. aga 100 pounds| whey. in cheese. 
of milk. 
Solids in milk........ 12..52 6.20 6.32 49.52 | 50.48 
Paean all Kis iv. 6 3 3.66 0.25 3.41 6.83 93.17 
Nitrogen compounds in 
0 Pe ee 3.07 0.73 2.34 23.8 76.22 
