

New York AcricutturaL Exprrment Station. 299 
TABULATED GENERAL SUMMARY. 
| 
| Pounds of Pounds of 



Ponnds of 
fat in 100 casein in 100 fat for one 
pounds of pounds of pound of 
milk, milk. casein. 
WEP AREAC ek eee. o% Ce ea oF 68 8 Ri Ce eeeewe 3.65 2.44 1.41 
BURR SG eT cate ces Ss. oe sele cs ecareat 5.25 3.18 1.72 
Mea ee Ta ose eis kak eh 4.56 2.92 1.56 
Statement of results. 
For each pound, of casein in the milk, the amount of fat varied 
from 1.41 to 1.72 pounds, and averaged 1.56 pounds. As com- 
pared with the results of last season’s work with milk varying in 
fat-content from 3.05 to 4.4 per cent, it shows a much closer 
agreement than might be anticipated. (See Bulletin No. 50, pp. 
44-47,) Over eighty per cent of these results are within one- 
tenth of a pound of the average of last season’s work. 
IV. Composition of the Whey. 
TABULATED SumMARY, Givina ComPposiITION oF WHEY. 


Pounds of Pounds of 
Pounds of Pounds of Pounds of ‘ 
water in 100 | solidsin 100 | fat in 100 lbs. | C@8einand al | sugar, ash, 
Ibs. of whey. | lbs. of whey. of whey. pues eee baer oe 
| ee | | | | TS 

Least ..... 92.50 6.84 0.20 0.84 5.51 
Greatest .. 93.16 7.50 0.56 1.09 6.27 
Average .. 92.85 het 0.33 0.97 5.85 
a 
. A ‘comparison of these results with those secured last season 
____ shows very close agreement in fat, and fairly close uniformity in 
; respect to the other constituents. (See Bulletin No. 50, p. 58.) 
| V. Composition of the Green Cheese. 
: 4 We present below the composition of the cheese arranged in 
4 _ groups corresponding to the composition of the milk, as given 
above. ai 

