508 REPORT OF THE CHEMIST OF THE 
1. Yield of Green Cheese. 
TaBLE SHow1nea Pounvs or Mitx Reauirev tro MaxEe One P ond 
: OF GREEN CHEESE. 
A 
May. June. July. August. pe eee iy Pee 
: season. 
Gastown 9.81 9.54 | 10.30 9.61 oY oe loon tere 
Greatest .......... 9.91 | 10.56 | 10.75 | 10.44 9 OF Meera ee 
PAN OLED OR thes. aie. 's 9.86 | 10.14 | 10.54 9.96 9.51 10.00 

The amount of milk required to make one pound of green 
cheese varied from 8 97 to 10.75 pounds, and averaged 10 pounds 
during the season. 
As the season advanced, less milk was required to make a 
pound of cheese, because the per cent. of fat and casein in the 
milk increased. 

TaBLE SHowina Puvunps or GREEN CHEESE Map From 100 Pounps 


or Mix. 
Septem- Average 
May. June. July. August. ber for 
: season. 
BSCARY csersad cohen ais 10.09 9.47 9.30 | 9.58 | oLOvO3 sae 
CTTORLOSET ase 5 oe 10.19 | 10.48 9.70 | 10,540 4) LIL Ge eee 
PAVETAOO 1. 6 ei gietss 10.14 | 9.86 |. 9.49) 10,04>) 10a 10.00 
During the season, the amount of cheese made from 100 pounds 
of milk varied from 9.30 to 11.15 pounds and averaged 10 pounds. 
2. Amount of Water Retained 1n Cheese Made from 100 
Pounds of Milk. 
TasBLE SHOWING PouNDsS oF WaTER RETAINED IN CHEESE MaApE 
FROM 100 Pounps or Mik. 
Septem- Ay eraee 
or 
May. June. July. August ber. semen’ 





LEE) ip Ruin ae 3.64 3.39 3.10 3.41 3:43.10" oc 
Greatest.......... 3.89 4.00 3.54 3.93 4.08: | 2. tae 
AVOIATO S|: cin otic ny COTS 3.69 3.30 3.67 3.99 3.68 
