New York AgricvutturaL Experiment STarIon. 427 
TABULATED GENERAL SUMMARY. 
Per cent. of milk-solids lost in whey. 




Least. Greatest. Average. 
MES A INS Sera 0 eh ars ae aie aig cavatiare's « 43.59 54.738 49.13 
Season of 1893: | 
BES SC EACHOR VOUS Sie vis Scie tis sions brete's wines 48.12 | 52.17 49.92 - 
BRIS EAGLOV VI aes 's . aio veiese toy tee's } s\scers.+ 46.54 | 53.40 50.16 
SIDLEY SOIONLAACLOTICS. 6.05.2 os sfeiee sso. dos 45.84 | 52.95 49.37 
Everave: Tor £SO2 ANd 1898 Wisc ac ue oi berviers os '08 |)’ eae eee 49 >48 
a. During the seasons of 1892 and 1893 the per cent. of solids 
in milk that was lost in the whey varied from 43.59 to. 54.73 per 
cent. and averaged 49.48 per cent. 
b. The proportion of milk solids lost in the whey decreased 
quite regularly from month to month as the season advanced. 
This is what we should expect since the cheese-making solids of 
- the milk (fat and casein) increased in quantity from month to 
month, while the whey solids (albumen, sugar and ash) remained 
quite uniform, increasing only a little as compared with the fat 
and casein. 
c. The proportion of milk solids lost in the whey averages 
greater in the results secured at the factories of Mr. Merry and 
Mr. Stone than at the other factories, because no results in 
cheese making were secured from these two factories in October 
(as they were making skim-milk cheese), and, as the loss of milk 
solids was smallest in October, the October results, if secured, 
would have reduced the season’s averages considerably. 
