- (ee Sat ae “Statement of results. 
: 
E 
- 
3 
ns 

Wen 
wig 
_ of loss of milk solids in making rich milk into cheese. 

ea New ‘York AcmrovitonaL, Exrerncent Station, 
Pi: Pounds of solids in 100 pounds of milk. 
The solids in 100 pounds of milk varied from 12.46 to 14. 94 : 
pounds, and averaged nearly 14 pounds. 
2. Pounds of solids lost in whey for 100 pounds of milk. 
The amount of solids lost in whey varied from 5.95 to 6.58 
_ pounds, and averaged 6.27 pounds. 
3. Per cent of solids in milk lost in whey. 
The per cent of solids in milk that was lost in whey varied from 
41. 88 to 49.44, and averaged 44.80. 
It appears from these results, and from those secured last 
b: season, that the amount of milk solids lost for a hundred pounds of 
milk is fairly constant, being between 6 and 6.5 pounds. The 
_ amount of milk-solids recovered in cheese varied much more, 
Be ‘ ranging from 5.31 to 8.66 pounds for milk containing from 3 to 
__ 5.25 percent of fat. Itappears that when the milk-solids increase, 
the cheese-producing solids, the fat and casein, increase, while 
4 the whey-solids, the albumen, sugar and ash, increase very little 
-In comparison. It, therefore, results that in rich milk a larger — 
" proportion of the solids is utilized in cheese-making than in dite 
_ case of poorer milk ; in other words, there is a smaller proportion 
39 

