
New Yorx Acricutrurat Experiment Sration. AOL 2 
reat 4 ‘ : ; 
 F, Taste SHowinc AVERAGE CoMPOSITION OF GREEN CHEESE Map3E 












a FRoM Normau Factory Mitxk Durine THE SEASONS OF 1892 AND | 
3 1893. 
| Pounds of | Pounds of | Solids not | Pounds of | Pounds of |Szar ash,| fat for one 
he MONTH. | 1901s of | 100 ibs. of | _ £8 1 | yop ibe of | 100 Ibs. of | £m "| pound of 
cheese, cheese. 100 Ibs of cheese. cheese. hse ried 
1892-1898. 
April Meme eh aor, JO. | soa, 007 29,0065 32794") 23%, 02 6.04 1.43 
ba Yes sss. 37.11 |62. 89) 629.41: 83.48 1:23.61 5.80 1.42 
wunG +>... 36.22 7° 68.78 | 29.99 4138.79") 24.71 5.28 a he 
July Brava! ote HeSO 2D | OS 7b oO 008k Gae75. | 2382.96 6.04 1.41 
August, . 36.69 |. 63.31 {28.64 ) 34.67 -| 23.04 5.60 1450; 
September . 86.86 | 63.14 | 28.54 | 34.60 | 23.30 5.24 1.48 
Wotoper...) 38,29) 61.71 \98...738..|-32.98 ) 23.04 5.69 1.43 
Avg for two 
seasons..| 36.84 | 63.16 | 29.33 | 33.83 Ps Rag es 5.61 | 1.42 

XV. LOSS OF MILK-CONSTITUENTS IN CHEESE- 
MAKING. 
Under this general head the following topics will be considered : 
1. Amount of solids in milk lost and recovered in cheese- 
making. , 
2. Amount of fat in milk lost and recovered in cheese-making. 
3. Amount of casein and albumen lost and recovered in 
cheese-making. 
4, General summary. 

