
~~ New York AGricuttuRAL EXPERIMENT STATION. 321 
4, The composition of green cheese. 
= a. Water. 
b. Fat. 
ce. Casein. 
d. Relation of fat to casein. 
é. Relation of fat to other solids. 
5. Loss of milk constituents in cheese-making. 
oe a. Solids. 
b. Fat. 
c. Oasein and albumen. 
6. Influence of composition of milk on composition of cheese. 
a. Fat. 
b. Casein. 
7. Influence of composition of milk on yield of cheese. 
a. Fat. | 
b. Casein. 
8. Influence of advancing lactation and of season upon the 
composition of the milk, yield of cheese, etc., during the factory 
season. | 
x 2. Extent or INvEstIGATION. 
The results secured during the season of 1893 represent 
the work of 100 days between April 12 and October 31. 
This work was done at 50 different factories which were located 
in 8 different counties — Cayuga, Herkimer, Jefferson, Lewis, 
- Madison, Oneida, Oswego and St. Lawrence. These are among 
our largest cheese-producing counties, excepting Cayuga, as is 
shown by the fact that the other seven counties produced in 1892 
- over sixty per cent of the entire cheese product of our State, 
according to the census report of our State Department of 
_ Agriculture. The work done was distributed as follows: 20 
¥ days at the No. 1 factory of E. L. Stone, at Mannsville, between 
y 






_ 48 other factories between April 13 and October 31. The study of 
- milk was continued through October at the factories of both Mr. 
Stone and Mr. Merry. In this work there have been used about 
750,000 pounds of milk, representing the average of not less than 
_ 5,00,0000 pounds of milk and the product of over 15,000 cows. 
_ The cows were very largely natives, though there were many 
grades and a few thoroughbreds. 
"g 41 
- 
April 17 and September 11; 25 days at the factory of G. Merry, 
_ Verona, N. Y., between April 12 and October 1; and 55 days at 
eee SL 
