New YorkK AGRICULTURAL EXPERIMENT STATION. 351 
Such losses may be prevented by proper modification of the 
conditions of cheese-making. If a cheese-maker at such times 
were to determine the amount of casein and fat, he would then 
know the cause of the difficulties and also the remedy. In the 
case of cheese-makers who have had the advantage of a dairy- 
school training, much interest and value could be added to the 
work of cheese-making by determining the percentage of casein 
in the mixed milk daily or weekly through the season. 
Statements have for some time appeared at intervals in the 
agricultural press to the effect that the determination of casein 
in milk “ bears the same relation to the cheese industry that 
the determination of the fat content by the Babcock test does 
to butter-making” and will do “ for cheese men what the Bab- 
cock test did for buttermakers.” Such statements are decidedly 
misleading, being based on a crude and superficial understand- 
ing of the relation of fat and casein to the yield and quality 
of cheese, a question which is fully discussed in Bulletin No. 
308 of this Station. 
