522 REpoRT OF THE CHEMIST OF THE 
6. Yield of Cheese and Whey. 







Least. Greatest. Average. 
: Pounds. Pounds. Pounds. 
Green cheese from 100 pounds of milk... 9.30 | eae 10.00 
Pounds of milk for one pound of green 
GHEGAG CES Pian Mae tiles. aula Ae celica 8.97 |) PORE 10.00 
Pounds of whey for 100 pounds of milk..| 88.85 | 91.70 90.00 
Pounds of green cheese for one pound of | 
LAVDSAV MRD Sra P's a5 Siac se ew vate ae eR 2.51 2.98 2.72 

XVIII. THE DETERMINATION OF ALBUMEN IN COWS’ 
MILK. 
In the last annual report the writer presented a paper on the 
determination of casein in cows’ milk. It is now desired to pre- 
sent another paper supplementary to that and relating to the 
determination of albumen in cows’ milk. 
Ordinarily, when we speak of milk albumen we mean the por- © 
tion of nitrogen compounds not coagulated by rennet, acid, ete. 
In other words, we apply the term albumen to the nitrogen com- 
pounds left after removing the casein proper. This use of the 
term albumen is inaccurate, because, after removing from normal 
milk its casein, there remain, at least, two nitrogen compounds 
or classes of nitrogen compounds. One of these is coagulated 
by heat, especially in the presence of dilute acids, while the other 
is not coagulated under these conditions. To the former only of 
these two the term albumen is properly applicable. 
Deraits oF Merrtruop. 
The filtrate obtained, after separating the casein by the method 
described in the article above referred to, is placed in a water- 
bath heated to the boiling temperature of water, the breaker con- 
taining the filtrate being covered ,with a watch-glass crystal. 
The solution is kept at this temperature until the albumen coagu- 
lates and settles to the bottom, leaving the supernatant liquid 
clear. Ten or fifteen minutes usually suffices to accomplish this. 
