396 
F. 
STEPS wa le A RRO OF 
a ; Os, 
if * 4¥ 
“4 " 
: 

ReEportT OF THE CHEMIST OF THE 

TasLE SHowina AVERAGE CoMPosITION OF Wuery DvuriIne 
THE SEASONS OF 1892 aND 1893. 
Pounds of 
Pounds of Pounds of | Pounds of panei Pepi. 
MONTH, he (os eae | 
: be 
whey. whey. whey. ay toy bi whiny! 
1892-1893. 
BEADTL. oh ens. se scan io eee 98/17 6.83 0.40 0.73 5.70 
May SPE eS eg SOREN ETS f 92.98 1.02 0.38 0.81 5.83 
Af rh es Ramee el sue ra hd Sap a 92.99 7.01 0.31 0.88 5.82 
Niaiyemecaetiey es sis chs 93.05 | 6.95 |°° 0:35 .|- 0.83 5.77 
URU OMB ye ikcero. cies 93.08 6.92 0.38 0.80 5.74 
DODPOMIOOI Se’ sis°2 93.18 6.82 0.41 0.85 5.56 
MDERODEM Eels oc 6 ets 96.04 6.96 0.38 0.98 5.60 
Avg. for two seasons} 93.04 6.96 0 2386 0.84 5.76 c 

VI. The Composition of Green Cheese During the Season. 
The following points will be presented in connection with our 
discussion of the composition of green cheese: 
1, 
Sine eam Bee 
Pounds of water in 100 pounds of green cheese. 
Pounds of solids in 100 pounds of green cheese. 
Pounds of fat in 100 pounds of green cheese. 
Pounds of casein in 100 pounds of green cheese. 
Relation of fat to casein in cheese. 
Relation of fat to solids not fat in cheese. 
General summary. 

