

New York AGRICULTURAL EXPERIMENT STATION. 269 
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Statement of results. 
The amount of casein and albumen in 100 pounds of milk 
varied from 3.17 to 3.68 pounds and averaged 3.48 pounds. Of 
this amount, there were lost in the whey from 0.71 to 0.9 
pounds, with an average of 0.83 pounds. This was equivalent to 
from 22.4 to 24.45 per cent of the casein and albumen in the milk, 
with an average of 23.7 per cent. 
IV. Yield in the Manufacture of Gouda Cheese. 
From 100 pounds of milk, there were made from 11.6 to 13.35 
_ pounds of green cheese, with an average of 12.5 pounds. This 
was equivalent to nearly three pounds of green cheese for 
one pound of fat in milk. This large yield is due to retention of 
moisture, which varied from 4.95 to 5.79 pounds and averaged 5.4 
pounds for the cheese made from the 100 pounds of milk. 
The amount of water in 100 pounds of cheese varied from 
41.25 to 45.43 pounds and averaged 43.5 pounds. In two months, 
the cheese had lost about 17.5 per cent of their weight in curing. 
V. Cheddar Process Modified for Gouda Cheese-making. 
Eugling has suggested that it might be advantageous to make 
Gouda cheese like our American Cheddars, except in respect to 
temperature of heating curd and special conditions of curing. 
There is every reason to believe that this suggestion applied to 
Young Americas would prove most successful. It is highly prob- 
able that the curing process alone of the Gouda cheese might be 
found advantageous with American Cheddars. 

VI. THE USE OF THE HYGROMETER IN CHEESE 
) CURING ROOMS. 
There are in the United States very few, if any, cheese factories 
in which any attention is paid to the amount of moisture in the 
air of curing rooms. This condition, as previously stated, is one 
which must be carefully watched and controlled in the curing of 
Edam and Gouda cheese. There is every reason to believe that 
this same condition should also be carefully studied in the curing 
of our American cheese. All German works on cheese-making 
devote considerable attention to this point. Fleischmann has 
; i published some tables which enable one by means of an hygro- 
meter (often called psychrometer i in Europe ) to determine the 
a - amount of moisture present in the air. In order that cheese- 
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