
New York AGRricvLTuRAL ExprERIMENT STATION. 365 
§ 
TABULATED GENERAL SUMMARY. 
Pounds of casein for one pound of albumen m milk. 





x — 
: = Least. Greatest. Average. 
Meeeseason Of 1892 2.) ee eee lence 2.60 4.60 3.74 
Season of 1898: 
mer tones factory .:........ Pe Ces. 2.80 5.58 3.66 
BE IIGETY SLACLOLY oe o8. os oe ce ee ees Ae 2.92 4.79 3.57 
‘ meorty-eight factories... 2. bee ee es 2.95 4.50 3.60 
4 Larner am eee 
¥ average tor 1892 and: 1893) 8.46 si. Pa wo. Vrgteuies.. 3.66 
i 
oe — 
a. The proportion of casein to albumen varied within wide 
__ limits in each set of experiments, but the general averages are 
quite close. . 
E 6. Taking the general monthly averages, we find that the 
proportion of casein, relative to albumen, was greatest in April 
and diminished during \May and June, after which it increased 
continuously during the rest of the season. 
The effect of the food and weather upon the casein and albu- 
men was such as to decrease both in July and August, as we have 
previously seen; but the decrease affected the albumen more than 
__ the casein and, consequently, there was an increased amount of 
casein relative to albumen in July and August. This fact is of 
importance in connection with cheese-making, since the decrease 
in cheese-yield was not so great as it would have been, had the 
_ decrease fallen upon the casein exclusively or more than “upon the 
_ albumen. The facts fully confirm those secured last year and 
show that the proportion of casein to albumen in milk is very 
variable. The fact is also demonstrated more emphatically than 
ever that, in studying the composition of milk with reference to 
cheese-making, we can not be guided by the amount of casein 
and albumen taken together but must know the amount of casein 
by itself, separate from the albumen. 






10. Revation or Fat to Casein 1n Normat Mik. 
Fat and casein are the two constituents of milk that are most 
_ essential to the production of cheese, and the amount of these two 
substances in milk largely determines the yield of cheese. If 
