New Your 
a & 
Ne as ee ey 
Greatest. 



f Hrs. Min. Ee 
‘Stone’s factory... Butsira vl Selst vanes, eat esc 92° 19h) Be YOO 4 aes ee 
 Merry’s factory .. eee aay Sidie ate Mya tetas de fe oho 20:1 tp aad 5 tate 
| Forty- -eight dattorias Et Oh y Auee ee ebave «she anes 4 OQ (itr Oo oe 6° 20% 
Pe. : Average for 1898 .......0.s00e0l0: dies k/ 0 eee 800) 
ae ‘The amount of time consumed in the operation of oheusas a 
ee making after the rennet was added varied from 2 hours and 12 — 
x ~ minutes to 9 hours and 50 minutes and averaged 6 hours for the | a 
season. ioe | | fs 
: Ph 
, yi 

forall A STUDY OF THE COMPOSITION OF MILK 
me DURING* THE SEASON. | : 
The -data which have been accumulated during the past two 
___- years in connection with this investigation afford abundant mate 
____ rial for studying the composition of milk, whey and cheese and * 
also the variations in composition which occur with the advance , 
_- of the season. While chemical and dairy literature contains — 
é many analyses of the milk of individual cows, we have nowheniaat my 
_ _. outside of our own station records, been able to find connie 
analyses based upon the mixed milk of large numbers of cows — : 
_ and covering an extended, continuous period of time. Our data 
furnish us the most satisfactory means we have yet met with for | 
_ determining the average composition of the milk of our daira _ 
cows in New York State; and the same is true of the whey oe 
__cheese. — 3 on ' 
~~ The object of studying the composition of factory milk in con- 
nection with our investigation of cheese-making has been two. 
fold. It is important, in the first place, to know what the com- 
- position of factory milk is, taken as a whole, and to what varia- — 
tions it is naturally subject during the factory season, since the — 
en . of cheese Mee primarily upon the composition of ne 























