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New Yorx AgricutturaL Exrrerment Station. 309 
Statement of results. 
1. Pounds of casein and albumen in 100 pounds of milk. 
The amount of casein and albumen varied from 3.10 to 4.01 
pounds, and averaged 3.65 pounds in 100 pounds of milk.. 
2. Pounds of casein and albumen lost in whey for 100 pounds 
of milk. ~ 
The amount of casein and albumen lost in the whey varied 
from 0.74 to 0.94 pounds, and averaged 0.85 pounds in 100 pounds 
of milk. : 
3. Per cent of casein and albumen lost in whey. 
The per cent of casein and albumen in milk that was lost in the 
whey varied from 22.14 to 24.4 per cent, and averaged 23.3 per 
~ cent. 
It will be seen that the proportion of loss was very uniform 
and entirely within the limits of our last season’s work with 
factory milk. All the facts thus far secured indicate that the 
proportion of casein and albumen lost in cheese-making is apt to 
be somewhat less i in rich than in poorer milk. 
