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7 

New York AgricuLtuRAL Experiment STATION. 
8. Composition of Green Cheese. 
W ater 
[eae wee 6) 67s © = 6. 6 ee 6e > @ ef Gee 0.08 © 6 o's €G@es 
oe. 6 910 8 OC sO¥e ORR 6 6) 6 © 81.40 
RM RO Ss ioe eh alts. Sid aiask gites ees 
Sugar, ash, etc 
SRE COLG) O18) 6.0) ene: 3) 6-6 ‘@ 8 ig @ 8 8 oa 
Pounds of fat for one pound of casein.... 
Pounds of fat for one pound of solids-not-fat 



521 
In 100 Pounps oF GREEN CHEESE, 
Least. 
Pounds. 
33.38 
60. 


Greatest. 
Pounds. 
39.73 
66.67 
36.12 
23.85 
7.60 
1.56 
Loni 




Average. 

Pounds. 
36.70 
63 380 
34.18 
23.44 
5.68 
1.46 
i irae ke 
4. Amount of Milk- Constituents Lost in Cheese-Making. 
Water 
so IRE MRIS FO ere 
Nitrogen compounds 
Sugar, ash, etc 
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Least. 
Pounds. 
82.53 
6.09 
0.20 
0.68 
5.06 

Greatest. 
Pounds. 
84.61 
6.39 
0.36 
0.76 
5.44 
Lost IN WHEY For 100 Pounps oF MILK. 
Average. 
Pourds. 
83.70 
6.20 
0.25 
0.73 
5.22 
ee 
5. Amount of Milk-Constituents Recovered in Cheese-Making. 
Water 
Sen S261 .8 @ 2 GS OL R161 4° 2 04S & OLE JO “ere O_jele 6.06 
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RETAINED IN CHEESE FOR 100 Pounpbs 
Least. 

Pounds. 
3.10 


oF MILE. 
Greatest. 

Pounds. 
4.08 
6.72 
3.63 
2.51 


Average. 


Pounds. 
3.68 
6.32 
3.41 
2.34 
