aa. oY Psy. et ee nt Pee Pl TES ee a eee ee SEN ER ae) $4 yi "Nabe Sie 
HEC a eae Re. Dee ats > > a r * B oe RASY WA: rN “ tet 
EA GE sis Fo NA. eR ADK et ~ rie Mk E we i eae 5 
* . how, & . Pay oF ae y } 
ae rK r ! 7 : t - f 
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“4 woe it Me Ts): * ae 
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New Yor«k AGRICULTURAL ExpERIMENT STATION. 415 
Tabulated general summary. 
Pounpbs oF Souips not Fart in 100 Pounps 
OF CHEESE-SOLIDS 






Least. Gr atest. Average. 
Bee Gis LOD eh gc a «Pie's clei» ae sv « 43.17 49:61 46.06 
Season of 1893: 
OHO A PACLOLY ii eas cee ces wrest soe 44.34 48.74 46.93 
REIT VER TACHOTY: aco sc eis cee secs 44.33 47.92 46.32 
Forty-eight factories............. 43.85 48.99 46.69 
peverave 1Or. 1892 and S98 crcctaien dene) |< te wede's 46.44 
a. During the seasons of 1892 and 1893, the amount of solids 
not fat (casein, ash, etc.) in 100 pounds of cheese-solids varied 
from 43.17 to 49.61 pounds. and averaged 46.44. 
b. The general results go to show that, in cheese made from 
normal milk, the amount of solids not fat (casein, ash, etc.) 
should never be as much as 50 per cent of the entire cheese_ 
solids, and that. cheese containing more than this proportion of 
solids not fat has been made from skimmed milk. 
ip er 
ier , rs : 
Weare = 
