A Poithds of fat abe for 100 Seunde of milk. . 
ee ‘The amount of fat lost in the whey varied from 0. 17 to 0. 49 
3 3. Per cent of fat in aaille lost in whey. 
_ The per cent of fat in milk that waslost in the whey in then 
_ process of manufacture varied from 3.54 to 10 per cent, and 
3 averaged 6. 36 per cent. 
In general, there was every appearance of slight loss of fat 
be, in making cheese from the milk rich in fat; the whey was clear 
nt and the loss in press was exceedingly sinhll These indications 
were confirmed by the results of analysis. The general results : ; i 
of our last season’s work are fully confirmed and all the facts 
| secured go to show that milk rich in fat can be made into cheese ~ : 
with a smaller proportion of loss than milk less rich in fat. 

