

New Yorx AGRrRIcuLTuRAL Experiment STATION. SET 
3. Pounds of casein and albumen in 100 pounds of whey. 
\ 
The amount of casein and albumen in 100 pounds of whey 
varied from 0.84 to 1.09 pounds, and averaged 0.97 pounds. 
3. THe Composition or GREEN Curerse Mapvr rrom Norma Mir. 
1. Pounds of water in 100 pounds of green cheese. 
The amount of water in 100 pounds of green cheese varied 
from 32.82 to 48.22 pounds, and averaged 37.83 pounds. It was 
the most variable constituent of the cheese. 
2. Pounds of fat im 100 pounds of green cheese. 
The amount of fat in 100 pounds of green cheese varied from 
28.9 to 36.51 pounds, and averaged 34.35 pounds. 
3. Pounds of casein in 100 pounds of green cheese. 
The amount of casein in 100 pounds of green cheese varied 
from 18.8 to 25.23 pounds, and averaged 22.52 pounds. 
4. Relation of fat to casein rn cheese. 
For each pound of casein in the cheese, the amount of fat 
varied from 1.4 to 1.68 pounds,-and averaged 1.52 pounds. 
4. Loss or Mitx-Constiturents in CuErse-Maxina. 
1. Loss of milk-solids in cheese-making. 
a. The amount of milk-solids in 100 pounds of milk that was 
lost in the whey in cheese making varied from 5.95 to 658 pounds, 
and averaged 6.27 pounds; this was equivalent to from 41.88 to 
49.44 per cent of the solids in the milk, with an average of 44.8 
per cent. 
b. The per cent of solids in the milk lost in the whey dimin- 
ished as the fat increased. 
2. Loss of fat im cheese-making. 
a. The amount of fat in 100 pounds of milk that was lost in 
the whey in cheese-making varied from 0.17 to 0.49 pounds, 
and averaged 0.29 pounds (nearly 5 ounces); this was equiva- 
lent to from 3.54 to 10 per cent of the fat in milk, with an aver- 
age of 6.36 per cent. | 
