—— _ 
Pa ae or ee oe 
Z . < 

= New York AGRICULTURAL Experiment STATION. 371 
still more, but did not return to its normal value. It will be 
remembered from what was stated above in connection with the 
_ casein that during July and August the fat increased while the 
casein did not increase at all but gradually decreased. This 
increase of fat relative to casein or decrease of casein relative to 
fat had the effect necessarily of diminishing the yield of cheese 
relative to the fat in the milk. The cheese-makers complained of 
the behavior of the cheese made at this time without understand- 
ing the cause of their difficulty. The cheese leaked fat badly and 
did not “stand up” well, although behaving perfectly when first 
made. The cheese in August contained an excess of fat, as we 
shall notice later. The cheese-makers were really dealing with 
milk which was not normal factory milk, but was like normal 
factory milk to which some cream had been added. 
e. It appears from our results that, in case of mixed milk of 
herds of cows, the amount of fat seldom falls below 1.4 pounds 
- for each pound of casein. 
J. The question has been raised in reson to the relation of fat 
to casein in the milk of cows which are in about the same por- 
tion of their lactation period. It hasbeen stated that, with differ- 
ent herds of cows in the same stage of lactation, the fat increases 
more rapidly than the casein. The results secured with the 
mixed milk of herds during the last season in the month of May 
may contribute something to our information upon this point. 
During May samples of milk were received containing fat vary- 
ing from 3.3 to 4 per cent. 
_ Arranging the results in the order of the fat-content of the 
milk, we have the following table: 
