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320 ReErort oF THE CHEMIST OF THE 
In Bulletin 37, in which were given the results of our first nine 
preliminary experiments in cheese-making, begun in the fallof 
1891, we made the following statement: ‘“ While, in most 
respects, fairly definite results were obtained, it must be kept in 
mind that the experiments so far are few in number and can 
scarcely justify any broad conclusions. The results of this first 
series of experiments should be looked upon mainly as valuable 
suggestions for future work; and, if the results of several series 
of investigations, made under varying conditions, agree, then we 
may be able to state definite general conclusions, which may be 
regarded as established facts.” The results of the work done 
during the seasons of 1892 and 1893 have fully justified the cau- 
tion contained in the above statement. Some ‘of the results of 
our first experiments have been confirmed, while others have 
been greatly modified by our later, more extended investigations. 
However, it will be noticed later that the results secured in the 
extended work of 1892, and in the much more extensive work of 
1893, show remarkable agreement ; and. we, therefore, are war- 
ranted in making some statements with definite positiveness, feel- 
ing that many of our results must be regarded as so conclusive 
that further work in these lines can only more fully confirm the 
results already secured by us. 
Our investigation has included over 250 experiments relating 
to the manufacture of American cheese and over 150 of these 
have been confined to cheese factories. 
NotTE.— The results of the work done by this station in relation to the manu- 
facture of cheese have been published in Bulletins 37, 43, 45, 46, 47, 50, 54, 56, 
60, 61, 62, 63 and 65, containing in all over 900 pages. 
1. Ports INVESTIGATED. 
1. The conditions of manufacture as found at factories. 
2. The composition of normal factory milk in New York State. 
* a. Milk solids. 
b. Fat. 
c. Casein. 
d. Albumen. 
e. Relation of fat to casein. 
J. Relation of casein. to albumen. 
3. The composition of whey. 

