* 
520 Report oF THE CHEMIST OF THE 
2. Time between Manufacture and Sale of Cheese. 
The number of days between manufacture and sale of cheese 
varied from 18 to 28,"and averaged 264 days. 
3. Average Daily Loss. ] 
The average daily loss of weight for 100 pounds of cheese 
varied from 0.09 to 0.25 pound, and averaged, for the season, 
0.155 pound, which is equivalent to 2} ounces. The average 
daily loss was quite uniform, whether cheese was kept three 
weeks or four weeks. 
9. TanuLatED Summary oF Rest tts. 
1. Composition of Mitk. 


In 100 Pounps oF MILK. 
Least. Greatest. | Average. 
Pounds. Pounds Pounds. 
UGE nots aveblea te uie sey ae A Per ee (AINE 86.60) 8iaae 87.38 
ORAMBOLIUS NOt dere sa eae sire as Sea nNens 12.29 | 138.39 12.62 
Beaters er be Slgaes | A eae oe 3.70 4.10 3.73 
Nitrogen compounds ..../. svaa to be | 2.94 3.46 3.13 
EEN aa ge ae aay Tee 2.19 2.66 2.41 
Albumen and albumose............ | 0.58 0.88 0.72 
ugar Masly ete Ne wees ee ah Nee ee 5.58 6.03 B72 
Pounds of casein for one pound of albu- | 
MET ANC AL DURIOSE sos. 271 cay oe ce oie rahe 2.80 4.34 | 3.35 
Pounds of fat for one pound of casein.... 1.41 be 1.55 
Pounds of casein for one pound of fat... | 0.58 0.70 | 0.65 
2. Composition of Whey. 
In 100 Pounns of WHEY. 
Least. Greatest. Average, 
Pounds. Pounds. Pounds. — 
Wh ALOY co Satu enn lake at Flee ae deih Texahers 92.86 93.25 93.12 
ELLA BOLICLG cy" Mire del Ricco aie aoe ask oak a eee 6.75 Te 6.88 
AG i Ss ae Le, ee te ee Marek, eee 0.22 0.40 0.27 
Nitrogen compounds...........+.+-% 0.75 0.86 0.81 
Sugar ashvetojeskan concn eee 5.61 6.08 5.80 

