










Bi 1 addition to isles numerical ce furnished directly by chemi- 
ci Etenaiyis, there have been presented other data derived from — 
FP ihcko, the presentation of which was required for an intelligent 
a ~ discussion of the various points to which attention was called. ii. 
_ These derived numerical data aggregate several thousand in _ 
a 
. Still further, various data have been presented in regard ‘r 5 
Be the conditions of manufacture, and these have amounted to about = 
| a 600 in number. These numbers serve to indicate, to some te: 
extent, the very large amount of detailed work that this investi. 
; x Bipation has necessitated. ; 




“SS ' . 
Soest 
a aa fe : =e 75) 
2 
~ 4, Expranation Connecrep wirs tHe Fottowine Taste Contarn- 
ing AnatysEs or Mitx, Wury anp CHEESE. 
‘The analyses contained in the following table are arranged in _ ie 
Be: the order of months and weeks. Each analysis represents the 
‘ average of all the different milks that were used in our work 
oes that one week in that particular month. Thus, commenc-_ a 
_ ing with the second week in April, we have each week of each © te 
om month represented in unbroken succession during the season — Gu 
through October. Each average represents from two to twelve 
4 separate analyses. The amount of whey and the composition of  __ 
__ the cheese were obtained by the method adopted in Bulletin No. — 
50, and since used in our succeeding work. 

