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New York AcricutturaL Exprerment Station. 411 
6. Rexation or Fat to Toran Sotips anp To Souips not Fat 
Iv CurEsE Mave From Norma Mirx. 
We have seen from our previous work that the relation of fat 
to casein in cheese furnishes a means of distinguishing skim- 
milk cheese from whole-milk cheese. The question arises as to 
whether we can find other relations between the constituents of 
cheese which promise a more satisfactory basis for making such 
distinction. A careful study has been made of cvery experiment 
during the two seasons of the relation existing between the fat 
and total solids, of the relation existing between the fat and the 
solids not fat, and also of the relation existing between the total 
solids and the solids not fat. The result of the study has not 
appeared to furnish an equally satisfactory basis for distinguish- 
ing whole-milk from skim-milk cheese, and yet, since these 
relations are used in some States to define a whole-milk and skim- 
milk cheese, it is desirable to study the data furnished by our 
extended work in order to see how accurate such definitions are. 
In the table below, the heading of the fourth column of figures, 
“ Pounds of fat in 100 pounds of cheese solids,” is the same as 
pounds of fat in water-free cheese, that is, in cheese after the 
water has been removed by drying, leaving only the solids to. 
consider. The figures in the fifth column also refer to water-free 
cheese. The advantage of expressing the results in this form is 
that the variable constituent, water, is removed, and a basis of 
comparison is established that is uniform. 
