

 ~——s Neww York Acriovnrvran Expurment Srarion. 429 
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aa TABULATED GENERAL SUMMARY. 
3 Pounds of milk-solids recovered in cheese for 100 pounds of milk. 
4 . Least. Greatest. | Average. 
MEO MV OLDE COD ois, ore ake 0 6 oye vies scene we]. .0. 31 7.58 6.43 
‘Season of 1893: | 
MSH LACIOLVG. oa. to tsa b vtec felisee| & DIS 6.75 6.30 
BEMMIGEDY AU TACOTY soso. s sec cases csens e+], 0.55 7.09 6.91% 
> forty-eight factories ..................| 5.59 7.50 6.44 
P Meee ert Ore LOU %; rect eet cn. vle We Fide, cpececsh IM assvade ot 6.38 
'y | 
a. During the seasons of 1892 and 18938 the amount of milk 
- golids recovered in cheese for 100 pounds of milk varied from 
5,81 to 7.58 pounds and averaged 6.38 pounds. 
- 6. There was a steady increase, from month to month, of the 
amount of milk solids recovered in cheese as the season advanced. 
Since the increase of solids in the milk during the season jis 
due mainly to an increase of fat and casein, which are the chief 
__ cheese-producing constituents of the milk, this increase of solids 
retained in the cheese was a necessary consequence of the natural 
change in the composition of the milk as a result of the advance 
of lactation. | 
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