New York AGRICULTURAL EXPERIMENT STATION. 431 
TABULATED GENERAL SUMMARY. 
Per cent. of milk-solids recovered in cheese. 



Least. Greatest. | Average. 
TRS US Va A, a SR 45.27 | 56.43 50.87 
Season of 1893: 
Bem DACLOLY \osci et a's so wilele wees 6s 47.87 | 51.88 50.08 
IGN SPEEDILY Cotsiss! sce ssn oa okie a76 8 wie es 46.60 | 53.46 49.84 
BeOTtY -CIONbAACLOLICS 62.7... ok se ee be ee 47.05 | 54.66 50.63 
Peveravertorsl sos iands lB9ag On ee auky ws os wees kegels 50.52 
a. During the seasons of 1892 and 1893 the per cent. of solids 
in milk recovered in cheese varied from 45.27 to 56.43 per cent. 
and averaged 50.52 per cent. 
b. Owing to natural changes taking place in the composition 
of the milk as the season advanced, the per cent. of milk-solids 
retained in cheese increased from month to month. 
ce. As stated above, the proportion of milk-solids recovered in ~ 
cheese would have averaged a little greater, if work at all the 
factories had been continued through October. 
