518 REPORT OF THE CHEMIST OF THE 
5. Relation of Fat to Casein, etc., in Cheese made from Normal 
Milk. 
For each pound of casein, etc., in the cheese, the fat varied from 
1.35 to 1.56 pounds, and averaged 1.46 pounds during the season. 
6. Lelation of Fat to Solids-not-Fat in Cheese. 
For each pound of solids-not-fat, the fat varied from 1.04 to 
1.27 pounds, and averaged 1.17 pounds during the season. 
6. Loss or MiitK-ConstITUENTS IN CHEESE MAKING. 
1. Loss of Milk-Solids in Cheese-making. 
a. The amount of milk-solids in 100 pounds of milk that was 
lost in the whey in cheese-making varied during the season from 
6.09 to 6.39 pounds, and averaged 6.20 pounds; this was equiva- 
lent to from 47.91 to 50.85 per cent. of the solids in the milk, 
with an average of 49.52 per cent. 
b. The per cent. of the solids in the milk lost in the whey 
diminished as the season advanced. 
2. Loss of fat m Cheese-making. 
a. The amount of fat in 100 pounds of milk that was lost in 
the whey in cheese-making varied during the season from 0.20 to 
0.36 pound, and averaged 0.25 pound; this was equivalent to 
from 5.55 to 9.73 per cent. of the fat in the milk, with an average 
of 6.83 per cent. 
6. The proportion of fat in milk that was lost in cheese-making 
was entirely independent of the amount of fat in the milk. The 
variations in loss were due either to the condition of: the milk or 
to some special conditions employed in manufacture. 
3. Loss of Nitrogen Compounds in Cheese-making. 
a. The amount of nitrogen compounds in 100 pounds of milk 
that was lost in the whey in cheese-making varied during the 
season from 0.68 to 0.76 pound, and averaged 0.73 pound; this 
was equivalent to from 22.53 to 25.17 per cent. of the nitrogen 
compounds in the milk, with an average of 23.78 per cent. 
6. The proportion of nitrogen compounds lost in cheese-making 
was, in general, very uniform and was influenced by variation in 
the conditions of manufacture. 7 

